Difference between revisions of "Category/Vegetable based foods"
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The subcategories can be grouped by process and number of ingredients: | The subcategories can be grouped by process and number of ingredients: | ||
| − | * Fresh vegetables - products that underwent minimal processing (peeling, cutting, refrigeration) and mostly have one ingredient (or more for mixed vegetables); | + | * Fresh vegetables - products that underwent minimal processing (peeling, cutting, refrigeration) and mostly have one ingredient (or more for mixed vegetables). Can these be called raw vegetables; |
* Canned vegetables - products that underwent some processing (pre-cooking, additives added for preservation) | * Canned vegetables - products that underwent some processing (pre-cooking, additives added for preservation) | ||
* Prepared vegetables - products that underwent preparation processes (grilling) and have usually few ingredients; | * Prepared vegetables - products that underwent preparation processes (grilling) and have usually few ingredients; | ||
* Vegetable dishes - products that combine multiple ingredients, but are mainly based on one ingredient (> 50%?). ; | * Vegetable dishes - products that combine multiple ingredients, but are mainly based on one ingredient (> 50%?). ; | ||
* Vegetable meals - to be eaten as a main meal (culture dependent?); | * Vegetable meals - to be eaten as a main meal (culture dependent?); | ||
| + | An alternate subcategory grouping is based on the vegetable involved, like [https://world.openfoodfacts.org/category/aubergines Aubergine], [https://world.openfoodfacts.org/category/okras Okras] or [https://world.openfoodfacts.org/category/potatoes Potatoes]. | ||
| + | |||
| + | The two subcategories can be combined to give dedicated categories like Fresh Aubergines or Canned Peas. This is however not necessary. | ||
== Ingredients == | == Ingredients == | ||
Revision as of 10:44, 11 June 2023
Vegetable based foods are products that are only based on consumable parts of plants.
Categories
Supercategories
- Fruits and vegetables based foods, adds fruits and soups;
- Plant based foods, adds a lot other categories;
- Plant based foods and beverages, adds beverages and dairy substitutes;
Subcategories
The subcategories can be grouped by process and number of ingredients:
- Fresh vegetables - products that underwent minimal processing (peeling, cutting, refrigeration) and mostly have one ingredient (or more for mixed vegetables). Can these be called raw vegetables;
- Canned vegetables - products that underwent some processing (pre-cooking, additives added for preservation)
- Prepared vegetables - products that underwent preparation processes (grilling) and have usually few ingredients;
- Vegetable dishes - products that combine multiple ingredients, but are mainly based on one ingredient (> 50%?). ;
- Vegetable meals - to be eaten as a main meal (culture dependent?);
An alternate subcategory grouping is based on the vegetable involved, like Aubergine, Okras or Potatoes.
The two subcategories can be combined to give dedicated categories like Fresh Aubergines or Canned Peas. This is however not necessary.
Ingredients
Production process/labels
Nutritional information
| min | 10% | 90% | max | ||
|---|---|---|---|---|---|
| Energy (kJ/100ml) | |||||
| Fat (%) | |||||
| Saturated fat (%) | |||||
| Carbohydrates (%) | |||||
| Sugars (%) | |||||
| Fiber (%) | |||||
| Proteins (%) | |||||
| Salt (%) | |||||
| Fruit (%) |