បន្លែ៖ ភាពខុសគ្នារវាងកំណែនានា

ខ្លឹមសារដែលបានលុបចោល ខ្លឹមសារដែលបានសរសេរបន្ថែម
១ កំណែ ពី en:Vegetable
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បន្ទាត់ទី៧១៖
: [[tomato]]es, [[cucumber]]s, [[squash (vegetable)|squash]], [[zucchini]]s, [[pumpkin]]s, [[capsicum|peppers]], [[eggplant]], [[tomatillo]]s, [[chayote]], [[okra]], [[breadfruit]], [[avocado]], [[green bean]]s, and [[snow pea]]s,
 
==ជីវជាតិបំប៉ន==
==Nutrition==
[[File:Ipomoea stir fry.jpg|thumb|South Asian style stir fry [[ipomoea aquatica]] in chili and [[sambal]]]]
[[Image:GntVegCart.jpg|thumb|Vegetables (and some [[fruit]]) for [[sales|sale]] on a [[street]] in [[Guntur]], [[India]]]]
បន្ទាត់ទី១០៤៖
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==សុវត្ថិភាព==
==Safety==
[[File:Chholay.JPG|thumb|left|[[Pulse (legume)|Pulse seeds]].]]
For [[food safety]], the [[Centers for Disease Control and Prevention|CDC]] recommends proper fruit handling and preparation to reduce the risk of [[food contamination]] and [[foodborne illness]]. Fresh fruits and vegetables should be carefully selected. At the store, they should not be damaged or bruised and pre-cut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as any cooking utensils or surfaces that may have come into contact with them (e.g. cutting boards). Fruits and vegetables, if they are not going to be cooked, should be thrown away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within 2 hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness.<ref name=cdc>[http://www.fruitsandveggiesmatter.gov/health_professionals/food_safety.html Food Safety Basics for Fruits and Vegetables] at the [[Centers for Disease Control and Prevention]]</ref>
 
==ការរក្សាទុក==
==Storage==
[[File:Hrushikesh kulkarni vegetables.JPG|thumb|right|Vegetables]]
Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient [[cold chain]] application. All vegetables benefit from proper post harvest care.<ref name=pxk> Pawanexh Kohli (2008), ''Why Cold Chain for Vegetables'' in [http://crosstree.info/Documents/Care%20of%20F%20n%20V.pdf Fruits and Vegetables Post-Harvest Care: The Basics]. Crosstree Techno-visors
បន្ទាត់ទី១១៧៖
During storage, leafy vegetables lose [[moisture]], and the vitamin C in them degrades rapidly. They should be stored for as short a time as possible in a cool place, in a sealed container or a [[plastic bag]].
 
== Standardsបទដ្ឋាន ==
{{expand section|date=November 2011}}
There is a series of [[International Organization for Standardization|ISO]] standards regarding fruits and vegetables.<ref name="fvdp">{{cite web
បន្ទាត់ទី១២៥៖
| accessdate = 2009-04-23 }}</ref>
 
==មើលផងដែរ==
==See also==
* [[គុណភាពចំណីអាហារ]]
* [[Food quality]]
* [[សុវត្ថិភាពចំណីអាះារ]]
* [[Food safety]]
* [[Fruitផ្លែឈើ]]
* [[បញ្ជីរាយនាម បន្លែ]]
* [[List of vegetables]]
* [[Perennial vegetable]]
* [[Vegetarianism]]
បន្ទាត់ទី១៣៩៖
* [[Post-harvest losses (Fruit and vegetables)]]
 
==កំណត់ចំណាំ==
==Notes==
{{Reflist|2}}
 
==អានបន្ថែម==
==Further reading==
* Munro, Derek B., Small, E. 1997 ''[http://pubs.nrc-cnrc.gc.ca/eng/books/books/9780660195032.html Vegetables of Canada.]'' NRC Research Press, Ottawa ISBN 978-0-660-19503-2
 
==តំណភ្ជាប់ខាងក្រៅ==
==External links==
{{cookbook}}
{{commons}}