Flavonoids Anthoxanthin and Anthocyanins in Vegetables

Flavonoids and Pigments

• Anthoxanthin is responsible for the yellow pigment in plants
• Anthocyanins are responsible for the red, blue, and violet pigments in plants

Factors to Consider in Choosing Good Quality Vegetables

• Freshness is important, which is indicated by crispness and bright color
• Absence of decay or insect manifestation is crucial
• No mechanical damage or injury is desirable
• Right degree of maturity is essential
• Variety also plays a role, as different varieties differ in color, shape, texture, and flavor

Basic Knife Cuts

• Chopping is done with a straight, downward cutting motion
• Chiffonade (shredding) involves making very fine parallel cuts
• Dicing produces cube shapes
• Diamond (lozenge) involves thinly slicing and cutting into strips of appropriate width
• Mincing involves producing very fine cuts, usually for onions and garlic
• Julienne and baton net involve making long rectangular cuts
• Pays Anne (Fermi ere) involves making curved or uneven cuts of the same thickness
• Rondelle involves making cylindrical cuts
• Bias involves making diagonal cuts
• Oblique, or roll cuts involve making diagonal cuts by rolling the long cylindrical vegetables

Tool-a and Equipment

• Building-up Tool is a handheld device that aids in completing a task
• Equipment refers to the implements used in an operation or activity
• It is essential to learn different tools, equipment, utensils, and their uses to make the process easier and more efficient

Classification of Vegetables

• According to parts: Gourd family, Seeds and pods, Roots and tubers, Cabbage Family, Onion Family, Leafy greens, Stalks, stems, and shoots, Mushrooms
• According to chemical composition: Carbohydrates-rich, Protein-rich, Fat-rich, High moisture content
• According to Nutritive Value: Vitamin A-rich, Vitamin C-rich, Vitamin B (complex) rich

Chemical Composition of Vegetables

• Sugar (Fructose) is the natural sugar that provides sweetness in vegetables
• Glutamic Acid forms a product called monosodium glutamate when combined with salt and is found in large amounts in young and fresh vegetables
• Sulfur compounds give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli

Color Components

• Chlorophyll is a fat-soluble compound responsible for the green color of plants
• Carotenoids are yellow, orange to red soluble pigments found in plants

Learn about flavonoids and different factors to consider in choosing good quality vegetables, as well as basic knife cuts techniques.