Importance of vegetables in diet...

The world is now on a vegetable ride.Have you ever thoought of the reason behind it's green colour?
Vegetables are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. With the exception of pulses, vegetables provide little protein and fat. Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat soluble vitamins including vitamin A and vitamin D, and also contain carbohydrates and minerals.

The green colour of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkali conditions. Some of the acids are released in steam during cooking, particularly if they are cooked without a cover.
The yellow/orange colour 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 colour of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very soluble in water.
Tags: Leafy vegetable, Vegetable

How to prepare chopped vegetable salad

For mustard vinaigrette 1 tablespoon Dijon mustard 3 tablespoonssherry wine vinegar 1/2 cup extra-virgin olive oil 1/2 cup almond or safflower oil Salt and freshly ground white pepper, to taste
For salad 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels, uncooked 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded and chopped tomato 4 teaspoons grated Parmesan cheese Salt and freshly ground pepper, to taste 12 to 15 radicchio "cups"
To prepare the vinaigrette, combine mustard and vinegar in small bowl. Slowly whisk in the oils. Season to taste with salt and pepper, and set aside. Whisk again when ready to serve.
To prepare the salad, in a small skillet, heat the oil. Season the diced artichokes lightly with salt and pepper, and sauté until al dente, about 3 minutes. Transfer to large bowl and let cool.
Blanch the carrots and beans by placing them in a fine mesh basket. Set the basket into a pot of boiling salted water, and cook until al dente, 2 to 3 minutes. Plunge into cold water to stop the cooking process. Drain, cool and add to the artichokes. Add the onion, radicchio, corn and celery.
When ready to serve, dice the avocado and the tomato and add to the other vegetables. Toss the vegetables with the vinaigrette, sprinkle with the grated cheese and toss again. Correct the seasoning, to taste.
Put each radicchio cup on a small cocktail plate. Mound chopped salad into each cup. Serve immediately.
Serves 4 regular portions, or 12-15 appetizer portions.
Via: www.receipegoldmine.com

Tags: vegetable salad, Food