Fresh vegetables: quality, storage, he althy salad recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is impossible to imagine proper nutrition without a lot of fresh vegetables. On the table there must certainly be representatives of vegetative and fruit plants: various root crops, tubers, cabbage and onion, dessert, tomato and pumpkin. Today we propose to talk about vegetables: consider the classification, quality requirements. Salad recipes are a nice bonus!

Classification

Botanically speaking, all vegetables are the edible parts of herbaceous plants. From the point of view of cooking, it is customary to include fruits that science considers fruits, for example, tomatoes, pumpkin and others, to the group of vegetables.

The classification of vegetables depends on what part of the plant is eaten. So, plants in which stems, roots and leaves are used for food belong to the vegetative group. Fruit vegetables are those vegetables that have fruits for food.

All vegetative vegetables can be divided into several subgroups:

• root crops – beets, rutabaga, celery, carrots, turnips, parsnips, radishes;
• tuber crops - sweet potato, potato;
• spinach salad vegetables - sorrel, lettuce and spinach;
• onion - garlic, onion (leek, onion, batun);
• spicy - horseradish, dill, tarragon;
• cabbage;
• dessert - rhubarb, asparagus, artichoke.

Fruit vegetables, in turn, can be divided into:

• pumpkin - pumpkin, squash, cucumbers, zucchini;
• tomato - eggplant, tomatoes, pepper;
• legumes;
• cereals – sweet corn.

Benefits of vegetables

What are the benefits of fresh vegetables? Of course, in a rich vitamin and mineral composition. Vegetables contain fiber, organic acids, pectin. It is impossible not to say that vegetables are an indispensable part of the diet, because they do not contain fat.

Minerals contained in fresh vegetables provide the body with potassium, calcium, phosphorus, magnesium. It is worth noting that even during cooking, these substances are not destroyed. However, it is best to eat raw vegetables, while freshly picked ones can be called the most useful!

Quality requirements

There are certain quality requirements for fresh vegetables. Quality indicators can be divided into two main categories - specific and general. Specific indicators are the ripeness or maturity of vegetables, their taste, density. General indicators include the size, appearance of vegetables - color, shape, freshness, integrity.

Fruits of an ugly shape, with signs of wilting, cuts, scratches, spots from bruises or mechanical damage are considered to be of poor quality. Damage by pests, diseases of fruits are also considered defects.

Storage

We propose to talk about the storage of fresh vegetables. A number of vegetables simply cannot stand low temperatures, while others, on the contrary, should be stored only in a cool place. The main thing in storage is an individual approach.

Tomatoes should be stored at room temperature and should not be washed! Low temperatures are the main enemy of fresh tomatoes, they kill both taste and aroma.

Chives are best stored in the refrigerator, wrapped in paper towels or foil.

Cool ventilated places are suitable for storing potatoes. Please note: low temperatures turn starch into sugar, so storing this tuber in the refrigerator risks sweet vegetables.

The best place to store carrots is the refrigerator. Put it in plastic bags beforehand - this way the carrots will retain moisture.

Cabbage (any) should also be stored in the refrigerator. True, it is not recommended to do this for more than one week.

Eggplants should be stored in a dark, cool place. But it's best to consume them as soon as possible.

Celery is able to live in the refrigerator for at least seven days. True, due to the strong aroma, it will require airtight packaging.

Peppers can be stored inrefrigerator. True, there is one condition - in no case should it be washed, otherwise they will start to mold. And it is not recommended to pack fresh peppers in polyethylene.

Zucchini and cucumbers keep all their properties well in the refrigerator. Just don't keep them longer than one week.

Vegetable salads

Do you want to eat light but satisfying enough food? Salads with fresh vegetables can be safely attributed to this category. We have prepared … recipes for the most delicious salads that you will surely enjoy!

Spicy salad with cucumbers and carrots

For this salad you will need:

• cucumbers - 200 g;
• fresh carrots - 500g;
• sesame - 20 g;
• soy sauce - 50 ml;
• garlic - one clove is enough;
• oil (best sesame) - 40 ml;
• fresh ginger to taste.

This salad is easy to make. You need to peel the carrots, grate it with a long straw. Cucumber needs to be cut, add to carrots. Garlic must be finely chopped, and ginger must be grated on a fine grater, and then these two ingredients must be ground in a mortar. A homogeneous mass must be added to fresh vegetables, pour in soy sauce and oil. The salad should stand in the refrigerator for about half an hour. Sprinkle this salad with sesame seeds before serving.

Kolrabi and carrot salad

This salad is extremely he althy. Kohlrabi cabbage, which is part of it, has a beneficial effect on the functioning of the liver and gallbladder, and carrotsvery useful for the cardiovascular system. To prepare it, you need to take the following products:

• kohlrabi - 500 grams;
• fresh carrots - 200 grams;
• apples - 300 grams;
• celery stalks - 100-150 grams;
• juice of half a lemon or lime.
• Add olive oil, s alt and pepper to taste.

Kolrabi needs to be grated, preferably on a medium grater. Excess juice must be squeezed out. Grate carrots on a medium grater, but for celery it is better to take a fine grater. Apples are recommended to be cut into thin strips, and then seasoned with juice. Add vegetables, oil and spices to apples. He althy fresh vegetable salad is ready!

Spinach and pumpkin salad

Among the most delicious and extremely he althy salads is a salad of pumpkin, spinach with honey-mustard dressing. You will need:

• pumpkin - 600 grams;
• spinach - one bunch;
• sesame seeds - 1-2 teaspoons;
• lemon juice - tablespoon;
• olive oil and honey - two teaspoons each;
• pepper, s alt.

The first step to prepare this fresh vegetable salad recipe is to peel the pumpkin, cut it into medium-sized slices and put it in a baking dish, pre-oiled. Then the pumpkin should be poured with oil and honey. Can be seasoned with s alt and pepper. Bake the pumpkin at a temperature of 220 degrees until it acquires a pleasant golden hue. When the pumpkin is ready,it is recommended to sprinkle with sesame seeds, sprinkle with lemon juice and leave to cool.

The next step is to prepare the fragrant dressing. For her, you need to mix a couple of tablespoons of oil (preferably olive oil) with a tablespoon of honey, two teaspoons of mustard. You can add about 70-100 grams of pine nuts. Add s alt and pepper to the dressing.

Next, you need to prepare the spinach leaves - wash it, dry it. Spinach must be put in a bowl, pour in the dressing and mix thoroughly, then put in a beautiful plate. Top with pumpkin and pine nuts. Bon appetit!