Vegetable Food Ingredients: Definition, Types, Examples

Vegetable Food Ingredients– Food is a source of food which is the main need for the life of living things, especially humans. Humans need food as a source of nutrition that will help growth and provide energy to carry out various daily activities. In general, human foodstuffs can be grouped into two, namely plant-based foodstuffs and animal-based foodstuffs. Both of these foodstuffs are equally a source of food that is needed by humans. However, foodstuffs that are usually a staple or main food source for humans are plant-based foodstuffs. From the name alone, you may already know that this food comes from plants. However, if you want to know more about the meaning, types, examples, characteristics, and benefits of plant-based food,

The following is a book on material knowledge and food consumption that will provide a better understanding of food diversification.

 

Definition of Vegetable Food Ingredients

Vegetable food ingredients are food ingredients produced by plants that can be consumed by humans. Vegetable food ingredients can be consumed after being processed or consumed directly. This type of food contains various nutrients needed by the human body, such as vitamins, minerals, fiber, carbohydrates, calcium, iron, and protein.

 

Types of Vegetable Food Ingredients

Vegetable food ingredients are divided into 2 (two) types, namely food derived from horticultural crops and food derived from food plants.

1. Horticultural Plants

2. Crops

 

Examples of Vegetable Food Materials

Here are some examples of plant-based foodstuffs.

1. Fruits

   Fruit is known as a food that tastes good and fresh and contains many nutrients that are useful for the human body. This type of food is a source of food sources that are rich in minerals, fiber, and various vitamins, such as vitamin A, vitamin B, vitamin B1, vitamin B6, and vitamin C. Some examples of fruits, namely apples, pineapples, mangoes, guavas , mangosteen, banana, orange, melon, and watermelon.

2. Vegetables

3. Cereals

   Cereals are foodstuffs produced from the seeds of food plants which are grown as a staple food source for humans. This type of grain is a food source that has the main content in the form of carbohydrates. In addition, this plant is also rich in protein, has a low fat content, contains a lot of crude fiber, contains a lot of minerals, and contains vitamins, such as vitamin E and vitamin B. Some examples of cereal crops, namely rice, corn, wheat, sorghum , and barley.

4. Nuts

   Legumes are produced from food plants that have relatively larger seeds than cereal grains. Nuts contain lots of fiber, protein, healthy fats, minerals, and vitamins, especially vitamin E. Some examples of nuts, namely peanuts, kidney beans, green beans, soybeans, almonds, cashews, and pine nuts .

5. tubers

   Tubers are plant food ingredients that are formed in the soil. Tubers are a food source that has the main content in the form of carbohydrates or starch. In addition, tubers also contain fiber, vitamins, minerals, protein, calcium, iron, phosphorus, potassium, and others. Some examples of tubers are potatoes, cassava, taro, sweet potatoes, onions, onions and yam.

6. Herbs and spices

   Spices are food ingredients that are usually used as a flavor enhancer in food. Apart from acting as a flavor enhancer, spices also have various ingredients that are beneficial to the health of the human body. Spices can be used to lower sugar levels, fight inflammation, overcome nausea and stomach pain, maintain heart health, relieve pain, boost the immune system, prevent allergies and nasal congestion, maintain digestive health, lower cholesterol, and reduce weight and body fat. Some examples of spices, namely ginger, cinnamon, turmeric, kencur, cumin, lemongrass, cardamom, coriander, ginseng, nutmeg, and black pepper.
   Here is a book about the benefits of spices and seasonings for health.

Characteristics of Vegetable Food Ingredients

Vegetable food ingredients have characteristics that can be distinguished based on physical texture and taste.

1. Based on Physical Texture

Vegetable food ingredients based on their physical texture can be divided into 5 (five) groups, namely:

• Soft Texture
  Examples of vegetable food ingredients that have a soft texture are vegetables and several types of fruit, such as papaya, mango, banana, pineapple, duku, orange and strawberry.
• Hard Texture
  Several examples of plant foodstuffs having a hard texture, namely tubers, foodstuffs derived from stems, as well as several types of fruit, such as apples, salak, and pears.
• Tenacious Texture
  Vegetable food ingredients that have a tenacious texture are food ingredients derived from stems or plant roots, such as lotus roots.
• Fragile Texture
  Vegetable food ingredients that have a brittle texture are foods that are processed by drying, such as cassava and shelled corn.
• Chewy, Flexible, and Elastic Texture
  Vegetable food ingredients with a chewy, flexible, and elastic texture are owned by certain types of fruits.

2. Based on Taste

Vegetable food ingredients based on taste are divided into 3 (three) groups, namely:

• Sweet Taste
  Some examples of vegetable food ingredients that have a sweet taste are papaya, banana, guava, longan, rambutan, melon, watermelon and pear.
• Sour Taste
  Examples of vegetable food ingredients that have a sour taste are passion fruit, kedondong, oranges and tamarind.
• Bitter Taste
  Some examples of vegetable food ingredients that have a bitter taste are papaya leaves, bitter gourd, cocoa, coffee, and various kinds of findings.

 

Benefits of Protein Content in Vegetable Food Ingredients

Protein content is very beneficial for the body to support all human activities in their daily lives. Protein forms 20 percent of body parts, such as hair and nails. Protein also plays an important role in repairing body tissues, building muscles, and producing hormones, enzymes and biochemistry. However, protein cannot be stored in the body for a long time. Therefore, it is very necessary to ensure adequate amounts of protein in the body.

Animal protein can actually be said to have a more complete content than vegetable protein. However, vegetable protein also has various important benefits for the body. Some examples of plant foods that have the best protein content are tempeh, tofu, edamame (Japanese soybeans), quinoa, chickpeas (chickpeas), almonds, chia seeds, spinach, broccoli, potatoes and avocados. Here are some of the benefits that will be obtained by consuming vegetable protein.

1. Can Maintain Weight

   Protein contained in plant-based foodstuffs tends to have fewer calories and fat compared to animal-based foodstuffs. In addition, plant-based foods also contain high fiber and various important nutrients for the body. Replacing some of your protein intake with food sources that contain plant protein can control weight and help lose weight for someone who is on a diet without losing important nutrients.

2. Can Make The Body Become Healthier

   Consuming protein from plant-based food sources has been shown to make a person live healthier and longer. Maggie Berghoff, a health consultant, said that consuming protein from plant-based foods is important for making life longer, stronger and healthier. The results of research conducted by JAMA Internal Medicine also reveal the same thing. The results of this research explain that consuming protein obtained from nuts and seeds tends to make a person have a lower risk of death compared to those who consume protein from animal foodstuffs.

3. Can Reduce the Risk of Heart Disease

   The protein contained in plant foods has less saturated fat and no cholesterol. In addition, several types of plant-based foods, such as avocados and nuts, are also sources of protein with healthy fats and are good for the heart. Consuming lots of vegetable protein can lower cholesterol and blood pressure, which are risk factors for heart disease.

4. Can Reduce the Risk of Cancer

   The content of fiber and nutrients contained in plant-based foods is very important for maintaining healthy digestion so that it will reduce the risk of various diseases, especially cancer. In addition, the World Health Organization (WHO) has also stated that processed red meat has carcinogenic properties, which can cause colorectal, pancreatic and prostate cancer.

5. Can Reduce the Risk of Type 2 Diabetes

   In addition to heart disease and cancer, consuming protein from plant-based foodstuffs can also reduce the risk of type 2 diabetes. In a small study involving type 2 diabetics, it was found that cholesterol and blood sugar levels could be improved when replacing consumption of red meat with legumes (a type of pea).

6. Can Improve Sports Performance

   Maybe many people think that an athlete must consume a lot of protein that comes from animal foodstuffs. However, consuming a lot of protein that comes from plant-based foodstuffs actually makes an athlete perform better. One of them is Tom Brady, a football athlete from America who usually consumes protein derived from plant foods. This was then followed by his teammates and they also felt the extraordinary effect. Those who consumed this vegetable protein experienced increased performance, energy, and faster recovery times.