Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes : Vegetable Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Tuesday, 22 July 2014

Vegetable Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Vegetable Recipes Biograp

Source:- Google.com.pk
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.[1] In biological terms, "vegetable" designates members of the plant kingdom[according to whom?].
The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.[1] Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[2][3] while others consider them a separate food category;[4] some cultures group potatoes with cereal products such as noodles or rice,[5] while most English speakers would consider them vegetables.
Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.
Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat,[10][11] and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.[12][13] Some vegetables also contain fiber, important for gastrointestinal function. Vegetables contain important nutrients necessary for healthy hair and skin as well. A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a vegan.
However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine,[14] enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more.[15] Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.
Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases[citation needed] and type 2 diabetes.[citation needed] These diets may also protect against some cancers[citation needed] and decrease bone loss.[citation needed] The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.[citation needed]
Dietary recommendations
The USDA Dietary Guidelines for Americans recommends consuming 3 to 5 servings of vegetables daily.[16] This recommendation can vary based on age and gender, and is determined based upon standard portion sizes typically consumed, as well as general nutritional content.[17] For most vegetables, one serving is equal to 1/2 cup and can be eaten raw or cooked. For leafy greens, such as lettuce and spinach, a single serving is typically 1 cup. Serving sizes for vegetable-derived products have not been definitively determined, but usually follow the 1/2 cup standard. Examples of vegetable-derived products subject to this standard are ketchup, pizza sauce, and tomato paste. Currently, there is no specific standard for measuring a vegetable serving in regards to its nutrient content, since different vegetables contain a wide variety of nutrients.
International dietary guidelines are similar to the ones established by the USDA. Japan, for example, recommends the consumption of 5 to 6 servings of vegetables daily.[18] French dietary guidelines follow similar guidelines and set the daily goal at 5 servings.[19]
Color pigments The green color of leaf vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by the pH, and it changes to olive green in acid conditions, and to bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g., blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When the pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are quite water-soluble. This property can be used in rudimentary testing of pH.

Vegetable Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos