Students investigate a variety of vegetables, discover how and where they are grown, and explore their nutritional benefits. Grades 3-5

calorie: the "energy" supplied from all food sources (fat, carbohydrate, protein, and alcohol)

cultivate: to prepare (land or soil) for the growth of crops; to plant, tend, harvest, or improve (plants) by labor or skill

edible: suitable or safe to eat

fiber (dietary): isolated, non-digestible carbohydrates that have beneficial physiological effects in humans

germination: process of a plant emerging from a seed and beginning to grow

loam: ideal garden soil that has a well-balanced mixture of sand, silt, and clay

nutrient: a substance that provides nourishment essential for growth and the maintenance of life

temperate: a region or climate characterized by mild temperatures

tuber: a thickened underground portion of a stem or rhizome which bears buds

vegetable: any edible part of a plant that does not contain seeds

• Asparagus is one of the fastest-growing vegetables. It can grow up to 7 inches in a single day!
• Lettuce has been cultivated for thousands of years, with origins tracing back to ancient Egypt, where it was grown for both its leaves and seeds used to produce oil.

A vegetable is any edible part of a plant that does not contain the seed. Vegetables can be the roots, stems, leaves, or flowers of the plant. They provide essential nutrients like vitamins, minerals, and fiber. 

Asparagus: Asparagus is a perennial flowering plant known for its flavorful, nutrient-rich young spears, which are the stems of the plant. It is a member of the lily family (Asparagaceae). While green asparagus is most common, there are also white and purple varieties.

Asparagus plants are grown in temperate regions with cool winters and warm springs. California, Michigan, and Washington are the top asparagus-producing states. The plants are typically grown from crowns, which are root systems of one-year-old plants. They require well-drained sandy or loamy soil and full sun exposure. It can take about 2-3 years to establish a productive bed, after which the bed can be productive for 15-20 years.

The edible shoots are typically harvested in the spring when they are tender. Harvesting requires careful handling of the delicate spears and is usually done by hand. The spears are cut or snapped just below the surface of the soil when they are 6-10 inches tall and about the thickness of a pencil. Some farms use harvesting carts that allow workers to lie or sit close to the ground when harvesting. Conveyor belts attached to tractors may also be used during the harvesting process.

After harvesting, asparagus spears are quickly transported to a packing facility where they are sorted and graded by size, color, and quality. The spears are washed and rapidly cooled by immersing them in or spraying them with cold water to preserve feshness and prevent spoilage. They are then bunched and secured with rubber bands and boxed for shipping.

Asparagus is low in calories and high in vitamins and minerals, including vitamin K, vitamin C, folate, fiber, and antioxidants. The high potassium content supports heart health, promotes kidney function, and reduces bloating. The fiber aids in cholesterol management and digestive health. 

Asparagus can be prepared in a variety of ways, including grilled, steamed, boiled, sautéed, roasted, pickled, and added to soups, stews, stir fry, quiche, or pasta.

Beets: Beets are root vegetables that grow underground as round bulbs. They are typically a deep red or purple color, but there are also yellow, white, and striped varieties.

Beets grow in temperate climates and require well-drained, loamy soil and full sunlight. Wisconsin and New York are the top beet-producing states. They can be planted from early spring to late summer. Because beet seeds are actually seed clusters, thinning is necessary after germination to give the roots space to grow. The plant requires consistent moisture to grow well.

Beets are ready to harvest 50-70 days after planting when they're still tender. They can be harvested in the spring and fall. The beets are harvested with specialized harvesters that lift the roots out of the ground and cut off the greens. Precision is required to avoid damaging the roots. Beets can also be harvested manually.

After harvesting, the excess soil is brushed off. Beets are typically not washed until they are closer to being used to prevent early spoilage. The beets are then sorted and stored in a cool, dark location or packaged to be transported to markets. Cool temperatures and humidity are important to keep beets fresh during transportation.

Beets are low in calories and high in nutrients like manganese, potassium, iron, and vitamin C. They contain antioxidants that help reduce inflammation and oxidative stress in the body. They are also a good source of dietary fiber which promotes digestive health.

Beets can be eaten raw, roasted, boiled, or pickled. They are used in salads, soups, and as side dishes.

Broccoli: Broccoli is a green plant in the cabbage family known for its edible flowering heads and stems. It is a widely consumed vegetable which is eaten raw or cooked.

Broccoli is grown in regions with cool climates and grows best when temperatures are between 60-70°F. The plant requires well-drained, nutrient-rich soil, consistent moisture, and full sunlight to grow well. California and Arizona are the top broccoli-producing states.

Broccoli heads are ready to harvest before the flowers open when they are firm, compact, and dark green. On larger farms, broccoli is harvested using mechanical harvesters that cut multiple heads at once. On smaller farms, workers manually cut the main stalk just below the head.

After harvesting, the broccoli heads are trimmed of any excess leaves in the field, placed in cartons or crates, and transported to a packing house. The broccoli is cooled as quickly as possible to maintain freshness and extend its shelf life either by hydrocooling (immersion in cold water) or forced-air cooling. After being packed for shipment, the broccoli is placed in refrigerated trucks to be distributed to grocery stores or processing facilities.

Broccoli is low in calories and rich in vitamins, including vitamin C and vitamin K. It contains fiber and essential nutrients like folate and potassium. Broccoli is known for its numerous health benefits including heart, bone, eye, and digestive health, immune support, and cancer prevention.

Broccoli can be eaten raw or cooked. It is commonly steamed, boiled, roasted, grilled, or added to soups, salads, and stir-fries.

Cabbage: Cabbage is one of the oldest cultivated vegetables. It is a leafy green, purple, red, pale green, or white biennial plant that is part of the Brassicaceae family and is typically grown as an annual.

Cabbage grows best in temperate climates and requires well-drained, nutrient-rich soil, regular watering, and full sun. California, New York, Florida, Wisconsin, and Texas are the top cabbage-producing states. Cabbage is typically started from seeds. The plant develops a rosette of large, broad leaves. As it matures, the central growing point tightens to form a firm, dense head.

Cabbage heads are ready to harvest when they are firm and reach 4-8 inches in diameter. The head is cut from the stem. The cabbage heads are often trimmed in the field to remove excess leaves, sorted, and placed in cartons or crates. Cabbage meant for processing into products like sauerkraut or coleslaw may be harvested mechanically by harvesters designed to cut multiple heads at a time. 

Once harvested, cabbage needs to be cooled quickly to preserve freshness and extend its shelf life either by hydrocooling (immersion in cold water) or forced-air cooling. The cabbage is then packaged for transport to distribution centers, grocery stores, or processing facilities in refrigerated trucks.

Cabbage is a low-calorie and nutrient-rich vegetable. It contains vitamin C, vitamin A, vitamin K, potassium, calcium, manganese, and magnesium. Cabbage is an excellent source of dietary fiber and is rich in antioxidants. Cabbage health benefits include heart, bone, and digestive health, anti-inflammatory benefits, and cancer prevention.

Cabbage can be eaten raw or cooked. They are commonly boiled, steamed, sautéed, roasted, or used in soups, stews, and casseroles. Cabbage can be fermented to make products like sauerkraut and kimchi. Stuffed cabbage is a popular dish worldwide.

Carrots: Carrots are a root vegetable known for their sweet flavor and crunchy texture. Most commonly orange, carrots come in a variety of other colors, including purple, yellow, red, and white. 

Carrots are a cool-season crop grown in temperate climates. They grow best in loose, well-drained loamy soils and require full to partial sunlight and regular watering. California, Washington, and Wisconsin are the top carrot-producing states. Carrots are typically started from seeds and grow in the cooler seasons of fall or spring.

Carrots are ready to harvest about 60-80 days after planting when the tops of the roots are about 1/2-1 inch in diameter. Farmers usually harvest carrots mechanically. Harvesters loosen the soil, pull the carrots from the ground, and remove the tops. 

Once harvested, carrots are cleaned, graded, and sorted. They can be stored for several months at temperatures just above freezing with high humidity. Some carrots are trimmed and packaged or processed into products like baby carrots, which are shaped from larger, peeled carrots. After processing and packaging, carrots are transported to distributing centers or grocery stores.

Carrots are rich in vitamins and minerals, including beta-carotene, vitamin K, vitamin C, potassium, calcium, and iron. They are also a good source of antioxidants and dietary fiber. Carrots contribute to eye, heart, and digestive health and reduce the risk of heart disease and cancer.

Carrots can be consumed raw or cooked. They can be boiled, roasted, sautéed, steamed, pureed, juiced, or used in salads, soups, stews, and baked goods.

Celery: Celery is a vegetable that comes from the parsley family (Apiaceae) known for its crisp texture and distinct, slightly salty flavor. Celery is the leaf stalk of the plant. 

Celery grows best in temperate climates where the weather is cool and consistent moisture is available. It requires deep, well-drained soil. California, Michigan, and Florida are the top celery-producing states. Because celery seeds are small and slow to germinate, they are usually started in nurseries or greenouses. After 8-12 weeks, the seedlings are transplanted into the field. 

Celery is typically ready for harvest 85-120 days after transplanting. Workers cut the entire plant at the base, removing the outer leaves and trimming the roots. In large-scale operations, mechanical harvesters are used to cut the plants.

After harvest, the celery is cleaned, trimmed, and sorted. The stalks are then packed into boxes or crates and immediately placed in refrigerated storage before they are distributed to grocery stores and wholesalers or processing facilities where they are processed into celery sticks, juice, soups, or seasonings. 

Celery is a low-calorie and nutrient-dense food. It is rich in vitamins and minerals, including vitamin K, vitamin C, vitamin A, folate, potassium, and fiber. Celery benefits digestive and heart health, helps with hydration, and helps reduce inflammation in the body.

Celery is often eaten raw as a snack or added to salads, sandwiches, and veggie trays. It can also be added to soups, stews, and stocks, or juiced.

Lettuce: Lettuce is a cool-weather leafy vegetable that comes from the Asteraceae family known for its crisp texture and mild flavor. There are several types of lettuce, including iceberg, romaine, leaf, and butterhead.

Lettuce is grown in temperate regions and prefers well-drained, loamy soil, regular watering, and full sunlight. California and Arizona are the top lettuce-producing states. Lettuce can be grown from seeds or transplanted as seedlings. In addition to traditional growing methods, lettuce is also grown hydroponically and in controlled environments such as vertical gardens and greenhouses.

Head lettuce is usually ready to harvest 60-80 days after planting. Workers use knives to cut lettuce heads at the base or mechanical harvesters equipped with rotating blades or bandsaws are used to cut the lettuce. The lettuce is inspected, trimmed, and packed in the field and then transported to cooling and packaging facilities.

After harvesting, the lettuce is quickly cooled using vacuum cooling (rapidly reducing the temperature to 32°F), hydrocooling (immersing the lettuce in cold water), or ice packing. The lettuce is then packaged for transport to grocery stores, restaurants, or processing facilities in refrigerated trucks.

Lettuce is low in calories and high in vitamins and minerals, including vitamin K, vitamin A, folate, and potassium. Lettuce benefits hydration due to it's high percentage of water. About 95% of lettuce is water.

Lettuce is a primary ingredient in salads, can be used as a low-carb alternative to tortillas and wraps, and can be added to sandwiches and burgers.

Onions: Onions are herbaceous plants in the amaryllis family grown for their edible bulbs. There are several varieties of onions, including yellow onions, red onions, white onions, sweet onions, and shallots.

Onions are highly adaptable and can be grown in a variety of climates from temperate to tropical. Onions grow best in well-drained, loamy soils with plenty of sunlight and regular watering. California, Washington, Oregon, Idaho, and Texas are the top onion-producing states. Onions can be grown from seeds, transplanted as seedlings, or grown from onion sets, which are small, immature onion bulbs.

Onions are harvested when the leaves start to yellow and fall over. Mechanical harvesters are used to pull the onions from the ground and lay them on the soil surface to dry, also known as curing. In smaller operations or for specialty varieties, onions may be hand harvested.

After harvesting, onions are left in the field for several days to cure, which allows the outer layers to form protective skins, preventing rot during storage. In some cases, onions cure in a facility with controlled temperature and humidity. After curing, onions are graded, sorted, and packaged to be transported to distribution centers, grocery stores, or processing facilities.

Onions are low in calories and rich in antioxidants. They contain vitamin C, vitamin B6, folate, potassium, manganese, calcium, iron, and magnesium. Onions benefit heart and digestive health, boost immune function, and reduce inflammation.

Onions can be consumed raw, cooked, or pickled. They can be added to salads, sandwiches, and salsas, sautéed, caramelized, and roasted, and used in soups, stews, sauces, and as toppings for tacos and burgers. Onions can also be processed into onion powder or frozen for use in prepared foods.

Potatoes: Potatoes are starchy vegetables from the Nightshade family (Solanaceae). They are the tubers of the plant. There are many varieties of potatoes, including Russet, red, Yukon gold, fingerling, and purple/blue potatoes.

Potatoes are grown in a wide range of climates, but they thrive in cool, temperate regions. Potatoes grow best in well-drained, loose soil and require full sun and regular watering. Idaho, Washington, North Dakota, Wisconsin, and Colorado are the top potato-producing states. Potatoes are planted using seed potatoes (small tubers or pieces of tubers with "eyes").

Potatoes are harvested about 90-120 days after planting when the foliage begins to die back. Mechanical harvesters use lifting blades to lift the potatoes from the soil. Once lifted, the potatoes are passed over conveyor belts with vibrating or rotating mechanisms or air fans are used to help separate the potato from soil, rocks, and plant debris.

After harvesting, the potatoes are graded and sorted before being transported to storage or processing facilities. Potatoes are stored in cool, dark, well-ventilated conditions to prevent sprouting and spoilage. Potatoes are cured for 10-14 days at 50-60°F and high humidity to extend the shelf life.

Potatoes are rich in nutrients, including vitamin C, vitamin B6, potassium, magnesium, folate, and iron. They are high in fiber and antioxidants and benefit heart and digestive health.

Potatoes can be boiled, baked, fried, roasted, and mashed. They are used in soups and salads and to make French fries, hash browns, and chips.

Radishes: Radishes are root vegetables that belong to the mustard family. Their skins can be red, black, yellow, purple, and pink and they are known for their crisp texture and spicy, peppery flavor.

Radishes are a cool-season crop planted in early spring and fall. They prefer loose, well-drained soil and require full sun and consistent moisture. California and Florida are the top radish-producing states. Radishes are grown from seeds because their seedlings do not transplant well.

Radishes are harvested about 3-4 weeks after planting when their tops show signs of wilting and turning yellow. Specialized machines called radish harvesters use blades or tines to lift the radishes from the soil. Once lifted, the roots are separated from the soil and foliage using vibrating or rotating screens. In smaller operations, workers manually pull the radishes from the ground.

After harvesting, radishes are cleaned, sorted, graded, and packaged for transport to markets or storage facilities in refrigerated trucks. Radishes are stored in cool, dark conditions to prolong their shelf life.

Radishes are low in calories, rich in fiber, and high in antioxidants. They support hydration and liver function. Radishes contain vitamin C, potassium, folate, calcium, and magnesium.

Radishes can be added to salads, pickled, roasted, used as a garnish for tacos, sandwiches, and soups, or used in stir-fries, stews, and soups.

1. Read Tops & Bottoms by Janet Stevens aloud to the class.
2. Write the headings "Tops" and "Bottoms" on the board.
3. Ask the students, "What parts of the plant make up the Tops?" (stems, leaves, flowers, fruits)
4. Ask the students, "What parts of the plant make up the Bottoms?" (roots)
5. Have the class recall the vegetables mentioned in the book and ask which heading each belongs under. List the vegetables under the correct headings. (Tops: lettuce, broccoli, celery; Bottoms: carrots, radishes, beets)
6. Explain that they will investigate a variety of vegetables, discover how and where they are grown, and explore their nutritional benefits. 

Activity 1: Types of Vegetables

1. Divide the class into ten groups. Allow each group to pick one Vegetable Information Card out of a hat or box.
   • Asparagus Information Card
   • Beet Information Card
   • Broccoli Information Card
   • Cabbage Information Card
   • Carrot Information Card
   • Celery Information Card
   • Lettuce Information Card
   • Onion Information Card
   • Potato Information Card
   • Radish Information Card
2. Provide each student with a Become a Vegetable Expert activity sheet and Vegetables Flowchart.
3. Explain to the groups that they will become experts for the vegetable on their card. Instruct them to read the information, watch the video (links provided on the cards and below), and search for information online to complete their activity sheet.
   • Asparagus
   • Beets
   • Broccoli
   • Cabbage
   • Carrots
   • Celery
   • Lettuce
   • Onions
   • Potatoes
   • Radishes: Video 1 and Video 2
4. Provide each group with a folder, and instruct them to label the folder with the name of the vegetable they were assigned and the names of everyone in their group. Direct them to place their Vegetable Information Card, Vegetable Flowchart, and completed Become a Vegetable Expert activity sheet in their folder. Explain that they will add additional information to the folder and then use it at the end of the lesson to create a Vegetable Board Game to share the information they found during their research with others.

Activity 2: Nutritional Benefits of Vegetables

1. Reorganize the class back into their groups from Activity 1 and provide each group with the Nutrition Facts and Health Benefits handout for their vegetable (links below). Hand out the Vegetable Nutrition Comparison Chart to each student.
   • Asparagus Nutrition Facts and Health Benefits
   • Beet Nutrition Facts and Health Benefits
   • Broccoli Nutrition Facts and Health Benefits
   • Cabbage Nutrition Facts and Health Benefits
   • Carrot Nutrition Facts and Health Benefits
   • Celery Nutrition Facts and Health Benefits
   • Lettuce Nutrition Facts and Health Benefits
   • Onion Nutrition Facts and Health Benefits
   • Potato Nutrition Facts and Health Benefits
   • Radish Nutrition Facts and Health Benefits
2. Using the information from their Nutrition Facts and Health Benefits handout, each group should fill in the information for their vegetable on their Vegetable Nutrition Comparison activity sheet.
3. Bring the students back together as a class and project the activity sheet onto a large screen. Explain to the class that they are going to compare the nutritional facts of the ten different vegetables the groups have been researching. Have a representative from each group share the nutritional information for their vegetable while the students complete their activity sheets.
4. After all the information has been recorded, lead a discussion comparing the nutritional value of the ten vegetables. Use the following questions to guide the discussion:
   • Which vegetable contains the most calories? Which contains the least?
   • Which vegetable contains the most total fat? Which contains the least?
   • Which vegetable contains the most protein? Which contains the least?
   • Which vegetable contains the most carbohydrates? Which contains the least?
   • Which vegetable contains the most fiber? Which contains the least?
   • What do the vegetables have in common?
5. Have the groups place their handouts and activity sheets into their group folders.

Activity 3: Vegetable Board Games

1. Explain to the class that they will be working with their group to create a board game to share the information they found during their research.
2. The board game should include the following:
   • Game title
   • Instructions for how to play the game,
   • Number of players
   • Rules
   • How the winner is determined
   • Storyline for the game
   • Colorful game board and player pieces
   • Game questions
3. The game questions should include the following information:
   • Where the vegetable is grown
   • How the vegetable is grown
   • How the vegetable is harvested
   • Different ways the vegetable can be consumed
   • Nutritional value of the vegetable
   • Health benefits of the vegetable
4. Allow time for the groups to design and build their game. 
5. After the games are complete, place them in ten different sections of the room and have the groups rotate through and play each game.

   This lesson investigates a variety of vegetables, where they are grown, and their nutritional benefits. If you live in the following states, refer to your local agricultural literacy resources about vegetables: California: Asparagus, Carrots, Lettuce Florida: Broccoli, Carrots, Cabbage Georgia: Cabbage, Carrots, Lettuce, Onions, Potatoes Illinois Iowa Kansas: Potatoes Kentucky Louisiana Maine: Carrots, Potatoes Massachusetts: Potatoes Minnesota: Potatoes New Jersey Oklahoma: Asparagus, Beets, Broccoli, Cabbage, Carrots, Onions, Potatoes South Carolina: Potatoes

After conducting these activities, review and summarize the following key concepts:

• A vegetable is any edible part of a plant that does not contain the seed.
• Vegetables can be the roots, stems, leaves, or flowers of the plant.
• Vegetables provide essential nutrients like vitamins, minerals, and fiber. 

• Vegetable Nutrition Facts and Health Benefits provided by https://www.verywellfit.com.

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