VEGETABLES Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables.
Fruits
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
FRUITS. Nutrition Fruits are 75 – 95% water Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins & Minerals Fruits.
VEGGIES AND VITAMIN A Notes By Ann Stevenson Servings How many servings of vegetables should the average person have every day? 1 - 4 cups How.
1 Chapter 6 Vitamins. Learning Objectives 1. State the general characteristics of vitamins 2. Identify the functions and food sources of each of the 13.
Cooking Produce
Let’s Move! Sub-initiatives
VEGGIES AND VITAMIN A
Fruits Categories and Classification
