Food encyclopedia

Because corn is a member of the grass family, it is not strictly a vegetable but a grain. However, one type, sweet corn, is prepared and served as a fresh vegetable. The seeds, or kernels, which are the edible part of the plant, form in spikelets on a woody axis called an ear. They are covered with a green husk. Ears of corn vary in size, and the kernels range from white to yellow, orange, red, brown, blue, purple, and black, although sweet corn is always white or butter yellow.

Family Gramineae (Poaceae)

Scientific name Zea mays L.

Common names corn, sweet corn

Moderately good source of fiber, vitamin C, and folate

Variety

Of the many types of corn, sweet corn is the only variety that is eaten fresh as a vegetable. Sweet corn is available in several varieties divided by kernel color. Some sweet corn is pure yellow; some, like Silver Queen, is white; and some, like Butter and Sugar, is bicolored, that is, it has both yellow and white kernels. Popping corn, baby corn, and the white corn known as hominy are different types of eating corn.

Origin & botanical facts

Corn is native to the Americas, probably having originated in Mexico or Guatemala, where historians believe it evolved from a wild grain called teosinte that still grows in the Mexican highlands. The corn plant, which can attain heights of 20 feet, has a hard, jointed stalk. Male flowers develop in the tassel at the top of the stalk, and the female flower is a cluster at the joint of the stalk. Corn is pollinated by the wind. The corn silk hanging from the husk of each ear is the pollen receptor; each thread must receive a grain of pollen for the kernels to develop. Corn grows best during long, hot summers. It requires rich soil and regular fertilizing, particularly with nitrogen. Because the flowers are  wind pollinated, plants should be spaced closely together. The ears do not ripen well in cold weather, so the seeds must be planted in plenty of time for the kernels to develop before the first autumn frost. Although each ear of corn produces many kernels, the plant has no natural mechanism for dispersing its seeds. To ensure that it will be tender and succulent for eating, sweet corn is picked before it reaches maturity.

Uses

Sweet corn is a popular vegetable in the United States. The average American eats about 25 pounds of corn every year, most of it frozen or canned, but in summer, corn is preferred fresh on the cob. Because the sugars in the kernels of sweet corn begin to convert to starch as soon as the ear is picked, corn should be eaten as soon after harvest as possible. While still on the cob and after the husks are removed, corn can be boiled, steamed, or microwaved, but the secret to retaining the flavor is to cook it no more than a few minutes. For grilling ears of corn in their husks, the ears should be soaked in water for about 20 minutes and then cooked on a grill rack or in the oven for 10 to 15 minutes. Grilling or roasting husked corn (for 5 to 7 minutes) produces a stronger flavor.

Nutrient composition

Corn provides some fiber, vitamin C, and folate.

Nutrient Content

Energy (kilocalories) 89

Water (%) 70

Dietary fiber (grams) 2

Fat (grams) 1

Carbohydrate (grams) 21

Protein (grams) 3

Minerals (mg)

Calcium 2

Iron 1

Zinc 0

Manganese 0

Potassium 204

Magnesium 26

Phosphorus 84

Vitamins (mg)

Vitamin A 18 RE

Vitamin C 5

Thiamin 0.2

Riboflavin 0.1

Niacin 1

Vitamin B6 0

Folate 38 μg

Vitamin E 0

The fig is a pleasantly sweet fruit that consists of a soft flesh pursed around a large number of tiny edible seeds. It can be eaten whole, peeled or unpeeled. Under certain circumstances, the natural sugars crystallize on the surface of the fruit, making the fruit sweeter. Figs are small, about 1 to 3 inches long. The shape varies from plain round or oval to gourd shaped, and the color ranges from brown to purple black to almost white.

Family Moraceae

Scientific name Ficus carica

Common name fig

Raw figs are a good source of vitamin B6 and are high in fiber

Dried figs are high in fiber

Varieties

Hundreds of varieties of figs exist throughout the world. Although they vary in shape and color, all have the same fleshy, gelatinous pulp. The most wellknown varieties are the greenish Adriatic fig, which has a white flesh; the Smyrna, a familiar pear-shaped Turkish purplebrown fig; the Kadota; the Celeste; the  Magnolia or Brunswick; and the Mission. Most domestic figs are grown in the Fresno area of California. These varieties include the Calimyrna (a Californian version of the Smyrna), the Mission, the Adriatic, and the Kadota.

Origin & botanical facts

The fig is believed to be as old as humankind. In the Bible, fig leaves served as the first clothing for Adam and Eve in the Garden of Eden. Fig remnants have been found in excavation sites dating to 5000 B.C., and among the ancient Greeks, Romans, Egyptians, and Muslims, the fig had a symbolic and spiritual significance. The fig’s origin has been traced to western Asia and to Egypt, Greece, and Italy. Today, figs are found in all warm, dry climates, especially sunny areas of the Mediterranean. Rainy seasons are not favorable to the fruit’s development. Excess moisture can split the skin and accelerate decay. Figs were brought to the Americas by Spanish conquistadors in the 16^th century. The fruits arrived in California through Catholic missions and were planted in areas around San Diego and Sonoma. The fig is a broad, irregular, picturesque deciduous tree that generally reaches 10 to 30 feet in height but can sometimes reach 50 feet. The leaves are large, brightgreen, and hairy on both sides. Fig trees are valued for their shade. Fig tree blossoms do not appear on the branches. Instead, the flower grows inside the fruit, which is actually a flower that is inverted into itself. The seeds are actually underdeveloped, unfertilized ovaries of the real fruit which impart the resin-like flavor associated with figs. Because figs will not continue to ripen after harvest, they must be allowed to ripen fully on the tree. Because fresh figs are delicate, highly perishable, and very sensitive to cold, 90 percent of all harvested figs are dried. Dried figs are available yearround, but the peak season for fresh figs lasts from June to October.

Uses

Fresh figs should be plump and fairly soft but free of bruises. Figs are quite perishable and should be refrigerated no more than 7 days. Delicious as a snack, figs also can be diced and added to salads and other dishes or used for pie fillings and preserves. Figs also add sweetness and moisture to baked goods.

Nutrient composition

Raw figs are a good source of vitamin B6 and are high in dietary fiber.

Nutrient Content

Energy (kilocalories) 111

Water (%) 79

Dietary fiber (grams) 5

Fat (grams) 0

Carbohydrate (grams) 29

Protein (grams) 1

Minerals (mg)

Calcium 53

Iron 1

Zinc 0

Manganese 0

Potassium 348

Magnesium 26

Phosphorus 21

Vitamins (mg)

Vitamin A 21 RE

Vitamin C 3

Thiamin 0.1

Riboflavin 0.1

Niacin 1

Vitamin B6 0.2

Folate 9 μg

Vitamin E 1

As their names imply, cauliflower and broccoflower are actually flowers. The part of the plant that is eaten is the head of underdeveloped, tender flower stems and buds. While growing, the head is surrounded by heavy green leaves that protect it from sunlight and discoloration. Many of the leaves are trimmed off during preparation for shipment and sale. Cauliflower has a strong odor when cooked and a rich, cabbage like flavor. Broccoflower is a hybrid of broccoli and cauliflower.

Family Cruciferae

Scientific name Brassica oleracea L.(botrytis)

Common name cauliflower

High in vitamin C

A cruciferous vegetable that contains phytochemicals that may help prevent cancer

Varieties

Cauliflower falls into three types. The most commonly grown and sold is the white cauliflower, which has creamy curds and bright-green leaves. The green variety is actually the hybrid broccoflower developed about 10 years ago, which has bright lime green curds. Less commonly known is the purple headed cauliflower.

Origin & botanical facts

Cauliflower is native to the Mediterranean region and Asia Minor, where it was cultivated more than 2,000 years ago. By the 16th century, its cultivation had spread throughout western Europe. In the United States, cauliflower did not become an important vegetable until the early part of the 20th century. Today it is grown in numerous states. California and New York are the leading producers, and it is also grown in Arizona, Michigan, Oregon, Florida, Washington, and Texas. Cauliflower requires cool tempera tures and rich, fertile soil with good moisture. It is usually planted as an annual, but milder climates can support winter varieties, so it is available year round, with peak seasons in spring and fall. Cauliflower is propagated from seed, usually sown first in beds and then transplanted to the field after 4 or 5 weeks. The flower bud forms on a single stalk and is surrounded by large, heavy green leaves that protect it from the discoloring effect of sunlight. Heads are ready for harvest between 80 and 110 days after transplantation. In the field, many of the leaves are trimmed off, and the heads, which bruise easily, are packed gently for shipping, usually in plastic wrap that has been perforated to allow the escape of carbon dioxide, which can discolor the head and cause an unpleasant taste.

Uses

A cauliflower head should be unbruised, firm, and uniformly cream colored without a trace of black, and it should be heavy for its size. It can be stored in perforated plastic vegetable bags in the refrigerator crisper for several days. The raw florets are tasty in salads, as a crunchy appetizer with dips, or pickled. Cauliflower can be boiled, steamed, microwaved, or baked. It is a flavorful addition to soups and stews or to other vegetables such as carrots, tomatoes, peas, bell pepper, or broccoli. Cauliflower also works well on its own, seasoned with nutmeg, dillweed, chives, or almonds. Cauliflower is available fresh and frozen, but the processing required for freezing destroys some nutrients and can turn the florets watery in flavor and appearance.

Nutrient composition

Cauliflower is high in vitamin C. As a cruciferous vegetable, cauliflower contains phytochemicals that may help prevent cancer.

Nutrient Content

Energy (kilocalories) 13

Water (%) 92

Dietary fiber (grams) 1

Fat (grams) 0

Carbohydrate (grams) 3

Protein (grams) 1

Minerals (mg)

Calcium 11

Iron 0

Zinc 0

Manganese 0

Potassium 152

Magnesium 8

Phosphorus 22

Vitamins (mg)

Vitamin A 1 RE

Vitamin C 23

Thiamin 0

Riboflavin 0

Niacin 0

Vitamin B6 0.1

Folate 29 μg

Vitamin E 0

Peaches are round to oblong with a slight tip. Because of the hard seed, or “stone,” at their core, they are known as a “stone fruit,” or drupe. The fuzzy skin of peaches is the only characteristic that distinguishes them in appearance from the smooth skinned nectarine. Ripe peaches can assume a range of colors from creamy white to light pink, yellow, orange, and red. The flesh also can range from a pinkish white to an intense yellow-gold. The firmness and juiciness of a peach depend largely on variety and on the degree of ripeness.

Family Rosaceae

Scientific name Prunus persica

Common name peach

A good source of vitamin A (beta-carotene) and vitamin C

Varieties

Peaches are generally classified into one of two categories: “freestone” or “clingstone,” although some are also considered “semi-freestone.” Freestone peaches, the ones more commonly available, are those whose pits are easily removed, whereas the pit of clingstones is enmeshed within the flesh. Both freestone and clingstone peaches have numerous varieties that differ in skin color, flesh color, firmness, and juiciness. Two of the most popular varieties of yellow-fleshed freestone peaches are Elegant Lady and O-Henry. Other varieties include the Hale, Rio Oso Gem, and Elberta.

Origin & botanical facts

A native of China, where they have been grown for more than 2,500 years, peaches were once revered as a symbol of longevity and immortality. The fruit made its way to Europe by way of Persia. Spanish explorers brought the plant to the New World, where Spanish missionaries planted the trees in California. Since the early 1800s, peaches have been grown commercially in the United States, which now produces one-fourth of the world’s market crop. Other major producers of peaches include Italy, Greece, and China. Georgia was once the largest producer of peaches in the United States, earning it the nickname “Peach State.” Today, the fruit is grown in more than 30 states, and California is the largest producer. Peaches are related to other deciduous flowering fruit trees, including plum, cherry, apricot, and almond. Although originally grown only in moderate climates, the many new varieties make it possible for peaches to be grown throughout much of the United States. Standard trees may grow as high as 30 feet and can live up to 40 years. Some dwarf varieties may reach no more than 3 feet. Beautiful flowers, ranging from pale pink to red, appear in the spring and give way to fruits that usually ripen in midsummer. An 8- to 10-year-old tree can produce up to 6 bushels of fruit annually.

Uses

Peaches that are slightly soft to firm when pressed and are free of blemishes or soft spots should be chosen. To hasten the ripening process, underripe peaches can be left in a loosely closed paper bag at room temperature for 2 to 3 days. Once ripe, they can be kept at room temperature for about 3 to 4 days or slightly longer in the refrigerator. For cooking purposes, the skin of a peach can be easily peeled by blanching for 30 seconds.

Nutrient composition

Peaches are a good source of vitamin A (beta carotene) and vitamin C.

Nutrient Content

Energy (kilocalories) 42

Water (%) 88

Dietary fiber (grams) 2

Fat (grams) 0

Carbohydrate (grams) 11

Protein (grams) 1

Minerals (mg)

Calcium 5

Iron 0

Zinc 0

Manganese 0

Potassium 193

Magnesium 7

Phosphorus 12

Vitamins (mg)

Vitamin A 53 RE

Vitamin C 6

Thiamin 0

Riboflavin 0

Niacin 1

Vitamin B6 0

Folate 3 μg

Vitamin E 1

The leek is related to garlic, scallions, and onions and resembles a large scallion. Unlike the onion, however, it does not form a real bulb but grows as a thick, fleshy stalk with flattened leaves. The leaves are green to blue-green or purple and wrap tightly around each other like rolled paper. The white leaf base the part that is most commonly eaten has a flavor and fragrance similar to but milder than onions.

Family Amaryllidaceae

Scientific name Allium ampeloprasum

Common name leek

Varieties

The many varieties of leeks differ mostly in the color of their leaves, their general cold hardiness, and the degree of bulbing at the stem base. Those with blue or purple leaves tend to be the hardiest. An old French variety called Bleu Solaise, which is known to be resistant to cold, has blue-green leaves.

Origin & botanical facts

Leeks are native to southern Europe and the Mediterranean region, where they still grow wild. Both wild and cultivated leeks have been consumed for thousands of years. In ancient Rome, Emperor Nero consumed large quantities of leeks in the belief that they would improve his singing voice. In the 6th century, Wales adopted the leek as its national symbol in the belief that leeks worn on the helmets of Welsh soldiers, to distinguish them from enemy troops, helped them achieve victory. Today, France, Belgium, and the Netherlands lead the world in leek production. Although not as popular in the United States, the leek is cultivated in California, Michigan, New Jersey, and Virginia. Leeks can be grown from seed or transplants, but transplanting is the preferred method, for which plants are begun in containers between December and April. Leeks prefer a cool to moderate climate, rich but well drained soil, and uniform watering. The base is blanched by tilling the soil up around each plant when it is about the size of a pencil. Blanching makes the edible portion longer and whiter. Leek plants produce flowering stems more than 6 feet in height, with white, pink, or dark red flowers. On most leek varieties, numerous bulbils, or secondary bulbs, form around the base of the plant, and these can be used to start new plants.

Uses

Before being used, leeks should be washed thoroughly to remove any soil or grit trapped between the leaves, and the rootlets and leaf ends should be trimmed off. Like onions and garlic, leeks are used primarily to add flavor to a variety of dishes. Raw leeks can be sliced thin and added to salads of all types. Sliced or purйed, they add zest to quiches, stews, casseroles, mixed vegetable dishes, and soups. They are one of the key ingredients in French vichyssoise, a classic cold potato and leek soup. They also may be baked, braised in broth or wine, broiled, sauteed, or microwaved. Leeks should be cooked only until barely tender.

Nutrient composition

Leeks contain only small amounts of nutrients.

Nutrient Content

Energy (kilocalories) 27

Water (%) 83

Dietary fiber (grams) 1

Fat (grams) 0

Carbohydrate (grams) 6

Protein (grams) 1

Minerals (mg)

Calcium 26

Iron 1

Zinc 0

Manganese 0

Potassium 80

Magnesium 12

Phosphorus 16

Vitamins (mg)

Vitamin A 4 RE

Vitamin C 5

Thiamin 0

Riboflavin 0

Niacin 0

Vitamin B6 0.1

Folate 29 μg

Vitamin E 0

The coconut is the fruit of the coconut palm. Roughly oval, the fruit is up to 15 inches long and 12 inches wide. Each coconut has several layers: a smooth outer covering; a fibrous husk; a hard, brittle, dark-brown, hairy shell with three indented “eyes” at one end; a thin brown skin; the edible fleshy white coconut meat inside this skin; and the clear coconut “milk” at the center. The unripe coconut is usually green, although some varieties have a yellowish covering.

Family Arecaceae or Palmaceae

Scientific name Cocos nucifera

Common name coconut

High in saturated fat

Varieties

There are several types of coconut palm, varying from genetically engineered dwarf varieties to the familiar tall varieties, which attain heights of 80 to 100 feet. Origin & botanical facts The coconut palm is found throughout the tropics, although experts believe it is a native of the West Pacific and Indian Ocean islands. It is cultivated in the hot, wet lowlands of South and Central America, India, and Hawaii and throughout the Pacific Islands. Because this palm tolerates brackish soils and salt spray, it is typically found along tropical, sandy shorelines. In the United States, the coconut palm is found in Hawaii, the southern tip of Florida, Puerto Rico, and the Virgin Islands. The coconut palm is tall and slender, with a cluster of leaves at the top of a slightly curved trunk. The tree has a swollen base and a strong, flexible, ringed trunk. The yellowish green, pinnate, compound leaves that form the crown are 15 to 17 feet in length, made up of lanceolate leaflets that can reach lengths of 3 feet. The tree typically begins to bear fruit when it is about 7 years old. The fruits are produced in clusters near the base of the leaf fronds at the rate of about 50 per year. Thus, during its lifetime of 70 to 100 years, the coconut palm produces thousands of fruits. Fresh coconuts are available year-round, with the peak season from October through December. Coconuts that are available for sale in the United States almost always have the two outer layers removed. Upon ripening, the flesh of the coconut transforms from a translucent yellow gel to a firm, white meat.

Uses

When selecting coconuts, choose those that are free from cracks and heavy for their size and sound full of liquid when shaken. The “eyes” should be dry and clean. Unopened coconuts can be stored at room temperature up to 6 months. The coconut is opened by piercing two of the eyes. The thin, slightly sweet coconut water inside the nut can be mixed with lemon or lime juice and used as a beverage. Chunks of ripe coconut meat can be grated or chopped and eaten directly or substituted for dried, pack aged coconut in recipes. Grated fresh coconut can be refrigerated tightly sealed up to 4 days or frozen up to 6 months. Coconut milk and cream are made by heating water and shredded fresh or desiccated coconut. Both coconut milk and cream are used in cooking and in preparing drinks. Dried coconut meat, called copra, is pressed to extract coconut oil.

Nutrient composition

Coconut meat provides some fiber but is high in fat, a substantial amount of which is saturated fat. Coconut oil has the dubious distinction of being one of the most highly saturated of all plant based oils and is best consumed in limited amounts.

Nutrient Content

Energy (kilocalories) 80

Water (%) 47

Dietary fiber (grams) 2

Fat (grams) 8

Carbohydrate (grams) 3

Protein (grams) 1

Minerals (mg)

Calcium 3

Iron 1

Zinc 0

Manganese 0

Potassium 80

Magnesium 7

Phosphorus 25

Vitamins (mg)

Vitamin A 0 RE

Vitamin C 1

Thiamin 0

Riboflavin 0

Niacin 0

Vitamin B6 0

Folate 6 μg

Vitamin E 0

Parsley is a bright-green, multibranched biennial herb with crisp leaves and greenish yellow flowers. It is most often used as a seasoning or garnish and has a fresh, slightly peppery flavor.

Family Apiaceae

Scientific name Petroselinum crispum

Common name parsley

Contains some vitamin C

Varieties

Although more than 30 varieties of parsley exist, the most commonly used in the United States are the curly leaved and the Italian, or flat-leaved, varieties. Among the curled parsleys are Moss Curled, Green Velvet, and Paramount Imperial. The flat-leaved variety, most commonly used in southeastern Europe and in Asia, has a more vibrant flavor than the curled types.

Origin & botanical facts

Parsley is believed to have originated in southern Europe, around the Mediterranean, and has been cultivated since about 320 B.C. In ancient times, parsley wreaths were believed to ward off drunkenness. According to Greek mythology, parsley sprang from the blood of Opheltes, the infant son of King Lycurgus of Nemea, who was killed by a serpent while his nurse directed some thirsty soldiers to water. Thus, Greek soldiers associated parsley with death and avoided contact with it before battle. A completely different meaning is imparted to the herb in the Jewish Seder, the ritual Passover meal. Because parsley is one of the first herbs to appear in the spring, it is used in the Seder to symbolize new beginnings. The ancient Romans ate parsley after meals to freshen their breath, and the Roman physician Galen prescribed it for epilepsy and as a diuretic. In Europe during the Middle Ages, parsley was regarded as the devil’s herb and was believed to bring disaster on anyone who grew it unless it was planted on Good Friday. Nevertheless, medieval abbess and herbalist Hildegard of Bingen and the 17th-century herbalist Nicholas Culpeper prescribed it in various forms for heart and chest pain and for arthritis. During the late 19th and early 20th centuries, parsley was prescribed for a variety of medical conditions. However, none of these uses is recognized in modern medicine. Today, parsley is used primarily as a flavoring agent and a garnish. Parsley is a hardy plant that can be grown easily in almost any soil. It can be planted in the spring for summer use and in late summer for winter growth and spring harvesting. Soaking the seeds overnight before planting helps germination. Flat leaved parsley is cultivated more easily than the curly-leaved types.

Uses

When selecting parsley, bunches that look freshly picked, not wilted or yellow, should be chosen. Fresh parsley can be wrapped in damp paper towels and stored in an open plastic bag in the refrigerator for up to 1 week. The curly-leaved varieties of parsley are used as a flavoring, a salad ingredient, and a garnish. Flat-leaved parsley, with its stronger flavor, is frequently used as a seasoning in Italian cooking. Dried parsley may be substituted for the fresh herb by using one-third of the amount of the fresh herb specified by the recipe.

Nutrient composition

A serving of parsley contains some vitamin C.

Nutrient Content

Energy (kilocalories) 1

Water (%) 88

Dietary fiber (grams) 0

Fat (grams) 0

Carbohydrate (grams) 0

Protein (grams) 0

Minerals (mg)

Calcium 5

Iron 0

Zinc –

Manganese –

Potassium 21

Magnesium 2

Phosphorus 2

Vitamins (mg)

Vitamin A 20 RE

Vitamin C 5

Thiamin 0

Riboflavin 0

Niacin 0

Vitamin B6 0

Folate 6 μg

Vitamin E 0

The apricot is a round, fleshy fruit that is closely related to the peach, plum, almond, and cherry. It has a single seed enclosed in a stony shell. The edible, pale-orange skin is smooth and velvety. The flesh is drier than that of most other fruits.

Family Rosaceae

Scientific name Prunus armeniaca

Common name apricot

Good source of vitamin C

High in vitamin A (beta-carotene)

Varieties

Approximately 12 varieties of apricots exist, with flesh that varies from yellow to deep orange. Some of the better known varieties are the Blenheim, the Tilton, the Patterson, and the Castlebrite. Origin & botanical facts The world’s leading producers of apricots are Turkey, Italy, Russia, and Greece. Ninety percent of the U.S. domestic market is supplied by growers in California; Utah and Washington supply the rest. During the off-season, apricots are imported from Chile and New Zealand. Apricot trees grow to about 20 feet in height and spread to a width of 30 feet. The white or pink flowers appear in early spring and give way to fruits in late summer. Because of this early flowering, apricot yield may be limited by late frosts that kill the flowers. The domestic crop is available from mid-May to mid-August, and imports arrive in December and January.

Uses

Apricots are best when purchased ripe or slightly underripe and allowed to ripen in a paper bag. Green tinged fruits will not ripen properly and should be avoided. Ripe apricots can be stored in the refrigerator up to a week, but apricots that are soft and juicy should be eaten within a day or two of purchase. Apricots should be washed just before they are eaten. They are excellent eaten out of hand or used in any recipe that calls for peaches or nectarines. Apricots should not be cooked for an extended time because they tend to lose their flavor rather quickly; poaching is an ideal cooking method. Dried apricots are a convenient, nonperishable snack.

Nutrient composition

Fresh apricots are high in vitamin A (betacarotene) and are a good source of vitamin C. Nutrient Content

Energy (kilocalories) 34

Water (%) 86

Dietary fiber (grams) 2

Fat (grams) 0

Carbohydrate (grams) 8

Protein (grams) 1

Minerals (mg)

Calcium 10

Iron 0

Zinc 0

Manganese 0

Potassium 207

Magnesium 6

Phosphorus 13

Vitamins (mg)

Vitamin A 183 RE

Vitamin C 7

Thiamin 0

Riboflavin 0

Niacin 0

Vitamin B6 0

Folate 6 μg

Vitamin E 1

Although often thought of as a vegetable, the eggplant is botanically a fruit. It is a member of the nightshade family, which includes the tomato, potato, and pepper. In addition to the purple eggplant, there are many other types of eggplant, varying from white to green yellow and purple black. Eggplants also vary in shape and may be oblong, round, tear dropped, or lobed. Eggplants range in length from 2 to 12 inches.

Family Solanaceae

Scientific name Solanum melogena esculentum

Common name eggplant, aubergine

Varieties

The eggplant is available in many varieties. In the United States, the most common eggplant is the large, cylindrical or pearshaped variety with a smooth, glossy, dark purple skin. Another popular variety is the Japanese or Asian eggplant, which ranges from solid purple to striated shades and has tender, slightly sweet flesh. The Italian, or baby, eggplant looks like a miniature version of the larger common variety. The egg shaped White Egg has tougher skin and firmer, smoother flesh.

Origin & Botanical Facts

First cultivated more than 4,000 years ago, the eggplant is believed to be native to India, from where it was subsequently brought to China. In the Middle Ages, Arab traders brought it to Spain and northern Africa. By the 18th century, both the French and the Italians cultivated eggplant, which they called aubergine. Thomas Jefferson introduced the eggplant to the United States. However, it was not until the 20th century that Americans began to use the eggplant as a food. Previously, it was used as a table decoration. Today, the eggplant is most popular in the cuisines of southern Italy and the Middle East. The eggplant is a frost-intolerant perennial grown as an annual. It will sustain damage if the temperature falls below 65° Fahrenheit. Eggplant is available throughout the year. The peak season is from July to October. Florida and North Carolina produce half the domestic crop. In the winter months, California and Mexico are also major suppliers.

Uses

Eggplant is very perishable and should be stored in a cool, dry place. It can be refrigerated in a plastic bag for 3 to 4 days. Because it contains a heat-sensitive toxin that can induce diarrhea and vomiting, eggplant must be cooked before eating. To prevent the discoloration that occurs when the flesh is exposed to air, eggplant should be left intact until just before cooking. Peeling is recommended for older eggplant, because the skin toughens with age. Because a carbon steel blade will blacken the flesh, a stainless steel knife is preferred for cutting eggplant. Eggplant can be stuffed and baked, broiled, roasted, fried, stir-fried, or stewed. Because they are very porous, eggplants soak up oil easily during frying. Oil absorption can be minimized by salting to draw out the moisture and compact the flesh. This process also eliminates the natural bitter taste. Using a nonstick pan also can help cut down on fat absorption. Nutrient composition Eggplant is composed mostly of water and contains only small amounts of nutrients.

Nutrient Content

Energy (kilocalories) 14

Water (%) 92

Dietary fiber (grams) 1

Fat (grams) 0

Carbohydrate (grams) 3

Protein (grams) 0

Minerals (mg)

Calcium 3

Iron 0

Zinc 0

Manganese 0

Potassium 123

Magnesium 6

Phosphorus 11

Vitamins (mg)

Vitamin A 3 RE

Vitamin C 1

Thiamin 0

Riboflavin 0

Niacin 0

Vitamin B6 0

Folate 7 μg

Vitamin E 0

The plum is a drupe, a fruit with a single pit that is related to the peach, nectarine,and apricot. However, whereas only two or three varieties of those exist, plums are available in a wide variety of shapes, sizes, and colors. Plums grow in clusters and have smooth, richly colored skins. The thousands of varieties identified worldwide range from 1 to 3 inches in diameter, in flavor from sweet to tart, and in skin color from yellow to green, red, purple, and indigo blue.

Family Rosaceae

Scientific name Prunus domestica,

Prunus salicina

Common name plum

Plums are a good source of vitamin C

Prunes (dried plums) are a good source of vitamin A (carotenes) and fiber and contain isatin, a natural laxative

Varieties

Of the more than 1,000 varieties of plums in Europe and 140 in North America, about 20 dominate the commercial supply of plums in the United States, most of which are Japanese or European varieties. The Japanese types have juicy yellow or reddish flesh and skin colors that range from crimson to black-red. The Santa Rosa and Red Beaut are two of the more popular Japanese varieties. European plums, or Prunus domestica, are smaller, denser, and less juicy than their Japanese counterparts. Their skin color is always blue or purple, and their pits are usually freestone, which means that they separate easily from the flesh. Among the betterknown varieties are Italian, President, Empress, Stanley, and Tragedy. In the United States, the bulk of European plums are grown in the Pacific Northwest, but some varieties are successfully cultivated in the eastern states. With its firmer flesh and higher sugar and acid contents, the European variety is best suited for prunes (also called dried plums). The most common variety of plum used for prunes is the California French, also known as d’Agen. A few varieties of prune plums are sold fresh and are called fresh prunes or purple plums.

Origin & botanical facts

Although plums are native to several temperate regions around the world, including North America, early colonists brought European varieties with them that supplanted native American plums. In the late 19th century, dozens of varieties from Europe and Asia were cultivated in the United States, primarily in California. One of the most influential plum breeders was the famed horticulturist Luther Burbank, who in 1907 developed the Santa Rosa variety, which now accounts for about a third of the total domestic crop. The California French plum is a descendant of the first prune plums brought to California from France by Louis Pellier in the 1850s. The domestic plum season extends from May to October, beginning with the Japanese varieties and ending with the European types. Today, about 70 percent of the world’s prune supply and nearly 100 percent of domestic prunes come from California.

Uses

The majority of plums are eaten fresh. Plums are a nutritious, low-calorie food that can be eaten out of hand or added to fruit salads, baked goods, compotes, and meat dishes. Plums also can be made into jams, purees, or sauces. A famous food prepared from plums is the Chinese plum sauce, also known as duck sauce. Pureed prunes make a good substitute for butter and other fat in baked goods. Prunes are also made into juice.

Nutrient Composition

Plums are a good source of vitamin C.

Prunes are a good source of vitamin A (carotenes) and fiber.

Nutrient Content

Energy (kilocalories) 36

Water (%) 78

Dietary fiber (grams) 1

Fat (grams) 0

Carbohydrate (grams) 9

Protein (grams) 1

Minerals (mg)

Calcium 3

Iron 0

Zinc 0

Manganese 0

Potassium 114

Magnesium 5

Phosphorus 7

Vitamins (mg)

Vitamin A 21 RE

Vitamin C 6

Thiamin 0

Riboflavin 0.1

Niacin 0

Vitamin B6 0.1

Folate 1 μg

Vitamin E 0