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Vegetables and Pulses


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Vegetables and Pulses

Vegetables and pulses are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. 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. Whereas pulses are rich in protein and essential amino acid.

Vegetables include:

  • leaf vegetables (cabbage)
  • stem vegetables (asparagus)
  • root vegetables (carrot)
  • flower vegetables (broccoli)
  • bulbs (garlic)
  • botanical fruits (cucumbers, squashes, pumpkins, capsicums)
  • legumes (green beans)
  • seeds (those of peas or beans)

Pulses are annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. These are not pulses

  • Green beans and green peas
  • Crops which are mainly grown for oil extraction (soybeans and peanuts)
  • crops which are used exclusively for sowing (clovers, alfalfa)

Most vegetables lose moisture and vitamin C quickly if they are stored in warmth and light. Even if they are stored in the fridge, they degrades rapidly during storage and therefore they should be stored for the minimum time in a cool place, in a plastic bag.

Root vegetables such as Potatoes should be stored in a dark, cool, and dry place to prevent molding, greening and slow sprouting. Many root vegetables can be stored in a root cellar for some times.