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Презентация на тему Vegetable cultures

Vegetable cultures are the grassy plants which are grown up for receiving heads of cabbage, root crops, bulbs, leaves, fruits. Cultivate 120 species of vegetable plants. The most widespread of them belong to 10 families: krestotsvetny
Vegetable cultures Vegetable cultures are the grassy plants which are grown up for receiving  SOLANACEOUS: TomatoPepper vegetable Eggplant  TomatoTomatoes are eaten crude, fried, boiled, tinned, in the form of sauces, Pepper vegetable Pulp of fetuses is rich with carbohydrates and contains quite  EggplantEggplant (Solanum melongena L.) — culture, the third on the importance, from
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Слайд 2 Vegetable cultures are the grassy plants which are

Vegetable cultures are the grassy plants which are grown up for

grown up for receiving heads of cabbage, root crops,

bulbs, leaves, fruits. Cultivate 120 species of vegetable plants. The most widespread of them belong to 10 families: krestotsvetny — cabbage, a swede, turnip, a garden radish, a radish, horse-radish, a garden cress; umbrella — carrots, parsley, a parsnip, a celery, fennel; pumpkin — a cucumber, pumpkin, a melon, a water-melon; solanaceous — a tomato, pepper, an eggplant, cape gooseberry; bean — peas, haricot, beans; lileyny — onions, garlic, an asparagus; slozhnotsvetny — salad, chicory, an artichoke, a tarragon; marevy — beet, spinach; buckwheat — a rhubarb, a sorrel; cereals — corn.

Слайд 4  SOLANACEOUS:
 Tomato
Pepper vegetable
Eggplant

 SOLANACEOUS: TomatoPepper vegetable Eggplant

Слайд 5  Tomato
Tomatoes are eaten crude, fried, boiled, tinned, in

 TomatoTomatoes are eaten crude, fried, boiled, tinned, in the form of

the form of sauces, separately or together with other

dishes. Fruits widely use for conservation: from them cook pastes, juice, sauces, powders. Seeds of a tomato contain up to 24% of the semi-drying oil. It is used for seasoning for salads, and also in production of margarine and soap.

Слайд 7 Pepper vegetable
Pulp of fetuses is rich with

Pepper vegetable Pulp of fetuses is rich with carbohydrates and contains

carbohydrates and contains quite large amount of protein and

iron. The increased content of vitamin C (to 270 mg / 100 in green and to 480 mg / 100 in mature fetuses), groups B and a routine has special value. In red fetuses very high (in comparison with younger green) the content of carotene — the difference much more, but is more than RR vitamin in green fetuses. Pepper is used in a nutrition in the raw (sweet salad grades), and also preserved. Hot pepper — popular seasoning to meat and other dishes, it is also applied at conservation.

Слайд 9  Eggplant
Eggplant (Solanum melongena L.) — culture, the third

 EggplantEggplant (Solanum melongena L.) — culture, the third on the importance,

on the importance, from family Solanaceous. Fresh fetuses of

an eggplant contain 7% of carbohydrates, 1% of proteins, 1,3 mg / 100 of iron, 0,05 mg / 100 g of Thiaminum, 0,05 mg / 100 of Riboflavinum, 0,5 mg / 100 of RR vitamin, vitamin C — only 9 mg / 100 (in this regard the eggplant strongly concedes to other solanaceous). Eggplant fetuses, mature and unripe, eat in the boiled, fried, baked look, preserve. Unripe fetuses sometimes use in spicy admixtures.

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