Nutritive Value of Vegetables All vegetables are valuable sources of nutrients. Some Vitamin A sources of vegetables are leafy green and bright orange vegetables. Cabbage, Tomatoes and potatoes are a good source of vitamin B. Iron and Calcium are the most important minerals. Leafy green vegetables are a good mineral source. Some vegetables contain carbohydrates- sugar like peas, sweet potatoes, corn and beans. Nutritive Value of Fruit Fruit of all kinds is valuable for the …showed first 75 words of 306 total…

…showed last 75 words of 306 total…plastic bag and kept in a cool area and used within a week -Leaf vegetables should be stored in a plastic bag in cool area and must only stayed good a few days. -All seed vegetables should be stored in the fridge -Mushrooms should be put in a paper bag in fridge and not in a plastic bag because the paper absorbs any moisture given off by the mushrooms, should be used within a week