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-During cooking,volume is reduced,fibres soften

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-Nutritional value is at peak when vegetables are freshly picked
-Fresh leafy vegetables have good,strong colour
-Leaves are firm and crisp,not witted and damaged
-Root vegetables are firm and

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Phytic acid
Oxalic acid

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Protein
-Negligible amounts in most
-Seeds and grains contains high amount of vegetables
Fats
-No fat in most vegetables except nuts and most beans
Vitamins
-Vit A exists as carotene in tomatoes and carrot
-Vit B in legumes such as peas and beans
Minerals
-Spinach is a good source of iron
-Most veggies contains traces of calcium.

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-Vegetables grown in troughs
-Roots are not anchored in soil but in water
-Water contains essential nutrients
Advantages
-Clean

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-Roots
-Tubers
-Bulbs
-Seeds
-Flower
-Fruits

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-Broiled
-Deep fried
-Grilled
-Fondue
-Baked
-Poached
-Sauteed
-Simmered

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Wash fruit in cold water.Drain well.Remove any stems and skins.

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Firm fleshed with at thin out skin and their seeds are concentrated in the core.These have high water content.There are the eating variety and the cooking/baking variety

Storage-Cool part of the fridge

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Soft fruits with pits(stone) as well as an edible skin.They are rich in vitamin C and contain essential mineral and dietary fiber

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They are the most prized and luscious of fruits.Berries are rich in Vitamin C,potassium and dietary fiber

Buying-Look for not mushy ones.Avoid signs of molds or dampness.Look for excess leakages if they are packed in cartons.They are avail fresh

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Melons are fruits of the vine.They are related to squash for they have thick skins,watery flesh and lots of seed.

Buying-Buy those that are fragrant because that means they are sweeter and tastier

Storage-Store in plastic bag.Ripe melons will last 24 hours in the refrigirator.

Preparation-Cut into half and scoop

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In outside,they have firm skins rich in flavorful oils(zest or rind) a bitter layer beneath it.Inside,the fresh is segmented and possessed a sour to sweet taste.

Buying-Select those that are firm,free from the bruises and soft spots,Avoid fruits that are discoloured or mold.

Storage-Stored in a cool ventilated place with lots of air circulaTION.

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Citrus fruits,Melons,Berries,Drupes

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Pickles-Fruits are coarsely chopped then preserved in brine or flavoured vinegar.These are ready to eat after 3-4 weeks and last for a year.

Chutney-Fruits are cooked in a thick sauce that turn out to be sweet tasting, thick and spicy.It is best consumed