VEGETABLES

Root vegetables contain starch or sugar for energy, a small amount of protein, some minerals salts and vitamins, No food is store in leaves, therefore little protein or carbohydrates are found in green vegetables. They are rich in mineral salts and vitamins, particularly vitamin C and carotene. The greener the leaf the larger the quantity of vitamin present. Above ground vegetables, start cooking in boiling water. Below ground vegetables, start in cold water. For exception to new potatoes start in hot water.