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    Vegetables are parts of plants which are consumed by humans as food

    It excludes other foods derived from plants such as fruits, nuts, cereals and grains. Vegetables play a vital role in human nutrition. Even though they could be bulky and filling, they actually have low fat and calories. They also supply dietary fibre and are important sources of essential vitamins and minerals.

     

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  • Factors to consider when purchasing and storing vegetables

    Given that vegetables are highly perishable products, it is important knowing how to buy and store them properly. Selecting the right vegetable will depend on what menu has been planned, which in itself is attributable to the time of year and availability of the product.

    Vegetables should be purchased at a suitable vegetable store, farmer’s market or local supermarket to ensure that they have been freshly sourced. These retailers pay attention to the freshness of their products and often have good fresh chain logistics in place to extend their shelf-lives as much as possible.

    When selecting vegetables, ensure that they are not bruised or smelly. Any vegetables that are already packaged, and those that need to be placed in packaging, should be inspected to ensure that they will not be squashed. The colour and texture of the vegetable should also be examined – any lumps and bumps or other abnormalities should be checked for. Vegetables that have started to sprout should be avoided.

  • Uses of vegetables
    • Vegetables are most commonly used as side dishes to main meals
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    • Vegetables are most commonly used as side dishes to main meals
    • Vegetables can also be used as the main ingredients within dishes, such as salads, soups and vegetable casseroles
    • When chopped, sliced or diced, vegetables can be used as toppings in some dishes (like pizzas)
    • Because they are light in calories, vegetables make good starter dishes 
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  • Ensuring good vegetable dishes

    • If not being used, vegetables should be refrigerated but not for a long period of time
    • Bulb and stem vegetables should not be kept too long - preferably not more than a week in the refrigerator
    • Strong-smelling vegetables should be kept in a separate compartment within the fridge
    • It is often advisable to pre cook vegetables before freezing them
    • Vegetables should also be blanched before making dishes 
  • Quality characteristics

    A good vegetable dish has to be a combination of different varieties of vegetables that complement each other without being overpowered by one particular type. The resulting taste must be a combination of the recipe and the ingredients used. Old vegetables can often taste bitter and ruin a dish. A good vegetable dish must have a good aroma. It is also important to wash vegetables thoroughly before using them, and in some cases, they should be pre boiled. Another characteristic of a quality vegetable dish is its colour – vegetables should retain their bright colours to indicate freshness and show that they have not been overcooked and lost their nutrients.

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