Classification of Vegetable according to their nutritive value.
Vegetables are plants or parts of plants served with the main course of a meal.
Apart from the nutritive value, vegetables probably do more than any other group of foods to add appetising colour, texture and flavour to our daily food.
Vegetables contain a wide range of characteristics flavours of a meal can be obtained.
Classification of Vegetable
Vegetables can be classified into three groups.
1. Green Leafy Vegetables
2. Roots and Tubers
3. Other Vegetables
• Green Leafy Vegetables : They are an inexpensive rich source of many nutrients such as beta carotene, ascorbic acid, folic acid, Calcium, Iron and fibre.
They are poor source of protein.
• Roots and Tubers : Roots and tubers are rich in carbohydrates and are source of energy in the diet.
Carrot and Yellow varieties of Yam are rich in carotene and potato contains Vitamins C.
Tapioca and Yam are rich in Calcium.
Roots and tubers are a poor source of Iron, Protein and a fair source of B- vitamin.
• Other Vegetables : These are a good source of dietary fibre and add variety to the diet.
They are a fairly good source of Vitamins and minerals.
For Example : Brinjal, Ladies Finger, Cauliflower, Cucumber and Gourd varieties