Week+3++Vegetables

For each of the pigment groups listed please define, list examples of food products, describe and show what affects the color (i.e. Acid, Alkali, Heat). Also include any special aspects about the pigment.

Carotenoids - group 1

@Chlorophyll - group 2

Anthocyanins - group 3

Anthoxanthins - group 4

Your description should include the following information.

Definition

Examples of Food

Effects on Pigment Color Acid Alkali Heat

Special Aspects

Storage and Selection - group 5

Talk about the what to look for when selecting vegetables include information on grades, and how certain vegetables should be properly stored (i.e. tomatoes should really not be stored in refrigerator....why).

Nutrient Retention - group 6

For the page on Nutrient Retention please inlcude the following, examples of how foods lose nutrients during cooking and ways to prevent this from happening. Also include information on various cooking methods for foods i.e. those that might be better to help retain nutrients.