https://padlet.com/spacecraftmc116/2ubcdofobxcs good work en-us 2018-06-28 07:03:52 UTC 2018-07-19 06:52:07 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Tent.png spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/268829114 Carbohydrates: The most common types of carbohydrates found in fruits are glucose,fructose and sucrose. 
Dried fruits are sweeter than fresh fruits as they have a high concentrated amount of sugar present in them.
Fats: Fruits are not very high in fats except coconuts olives and alvocados and durians. most of these fruits are high in monosaturated fats and some are high in saturated fats.
Vitamin A: Orange and yellow coloured fruits are usually high in vitamin A the vitamin a found in these types of fruits are called beta-caroten which can convert by the body.
Vitamin C: Fruits are also excellent source of vitamin c and fruits that are citrus are especially high in vitamin c. However when the fruits are processed into jams juices or canned the amount of vitamin c is reduced due to the heat present in the process.
Other vitamins: very little amounts of B-group vitamins, vitamins E and k can be found in fruits such as berries.
Minerals: fruits have small amounts of minerals such as potassium, phosphrous, calcium,magnesium,manganese,copper and zinc.
Dietary fiber and water: Fruits are very high in dietary fiber adn water they are high in soluble and insoluble dietary fiber.]]> 2018-06-28 07:17:38 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/268829114 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694101 when choosing fruit we should look at their skins and out shell
it must have a bright colour 
it must be firm when touched 
it must not have visible damage it must be free of bruises and decay 

]]> 2018-07-09 03:13:16 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694101 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694312 fruits are usually eaten raw 
they can however also be used in cooking like a puree to make desert or jams 
it can be used as a garnish 
it can also be cooked with cooking methods like boiling,stewing baking or frying 
Example: puddings, Jams, pies.]]> 2018-07-09 03:15:51 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694312 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694492 when heat is applied to fruits the heat softens the cellulose and hemicellulose. it will inactive the enzymes that are present in the fruit thus preventing it from browning. However this also results in huge loss in vitamin B's and vitamin c's. The more time the fruit is exposed to heat the more dull looking in appearance.]]> 2018-07-09 03:18:15 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694492 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694814 Stems: The part of the vegetable that helps in transfering water and food to the leaves and gives structure to the plant.
Tubers: Swollen,edible fleshy stems and are usually grown underground.
Leaves: The part of the plant that is used for photosynthesis and to disperse excess water that is stored in the plant.
Roots: Starchy vegetables which are anchored to the ground. The roots absorb nutrients for the plants.Example: Carrot,radish and turnip.
Bulbs: Short flesh underground stems above the roots which stores food for the leaves.
Example: onion and garlic.
Flowers: Flowers of a plant that can be eaten. Example:broccoli and cauliflower.
Fruits: The part of the plant that stores the seeds and developed from the flower which is usually not sweet.
Example:Tomato,chili,brinjal,pumpkin and cucumber.]]> 2018-07-09 03:22:34 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/269694814 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139098 -use fresh vegetables
-wash leaves gently do not bruise leaves=oxidation causes loss in vitamin C
-use leaves whole or shred just before cooking
-remove skin thinly(vitamin C found under the skin) Those used with skin must be scrubbed clean
use small amounts of water if necessary 
-reiuse water used as gravy,soup or sauce to avoid loss of water soluble vitamins
-avoid soaking vegetables
-serve salads as soon as possible]]> 2018-07-13 11:38:07 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139098 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139100 -phytic acid
-oxalic acid
-found in cereals,tea,coffee
-inhibits the absorption of calcium and iron
Choosing vegatables-value is at peak when vegetables are frehly picked
-fresh leafy vegetables have good strong colour
-leaves are firm and crisp,not wilted,damaged
-root vegetables are firm and not dried up/wrinkled free from soil and sprouting
-do not buy vegetables that appear damaged
-wash leafy vegetables gently
-damaged cells or bruised leaves cause oxidation and result in the loss of vitamin C
Using vegetables in cooking
-during cooking volume is reduced fibres soften=digestible
-starch in vegetables swell and geletanise
-green vegetables become greener-air bubbles escape,chlorophyll becomes more obvious-longer cooking=vegetables lose colour=become yellowish
Leafy vegetables
-stir fried
-boiled
Root vegetables
-baked roasted 
-braised
-pressure cooked
soft vegetables
-grilled]]> 2018-07-13 11:38:13 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139100 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139108 broiled grilled baked deep fried fondue poached simmered sauteed]]> 2018-07-13 11:38:20 UTC https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139108 spacecraftmc116 https://padlet.com/spacecraftmc116/2ubcdofobxcs/wish/270139118 papaya pineapple banana coconut mango
wash fruit in cold water drain well remove any stems or skins

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