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Vegetables can be classed into four groups:
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% |
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
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