Food, Nutrition & Wellness ©2010Chapter 25: VegetablesChapter SummariesColorful vegetables are packed with nutrition, texture, and flavor. Vegetables are nutrient dense with little fat and few calories. A variety of vegetables adds interest and appeal. Vegetables come from different parts of a plant. Proper food handling and preparation can help vegetables keep their natural color, texture, and flavor and nutrients. Vegetables are sold fresh, canned, frozen, dried, and juiced. All forms of vegetables should be stored and prepared to keep their safety and quality. Vegetables can be cooked using many methods. Proper cooking helps retain nutrients, quality, and appeal. Content and Academic VocabularyContent Vocabulary
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