Classification of Vegetables (Junior Cert Home Economics): Revision Notes

Classification of Vegetables

Vegetables can be classed into four groups:

1. Root
2. Green
3. Fruit
4. Pulse/Legume

Average Composition of Vegetables

	Protein	Fats	Carbohydrates	Vitamins	Water
Root	1%	0%	5-10%	Calcium, iron	70-90%
Green	3%	0%	2%	Calcium, iron	90-95%
Fruit	1%	0%	2-5%	Calcium, iron	90-95%
Pulse	2-44%	0-8%	3-60%	Calcium, iron	14-19%

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In season

If a vegetable is 'in season', it means the time of year when vegetables and fruit are available fresh and at their best in nutritive value, flavour and texture.

Buying produce when it is in season in Ireland is more sustainable and environmentally friendly as it reduces food miles.

Autumnal squashes