Chapter 18: Vegetables

This pigment determines the color for green vegetables.

• chlorophyll

• carotene

• anthocyanin

• flavones

This pigment determines the color for orange vegetables.

• chlorophyll

• carotene

• anthocyanin

• flavones

This pigment determines the color for red vegetables.

• chlorophyll

• carotene

• anthocyanin

• flavones

This pigment determines the color for white vegetables.

• chlorophyll

• carotene

• anthocyanin

• flavones

Cooked vegetables that are tender but still firm are called...

• crisper

• crisp-tender

• over-done

• raw

It is important to eat a variety of vegetables because...

• people like and dislike different vegetables

• different vegetables are in season at different times

• different vegetables provide different nutrients and phytonutrients

• people need different nutrients

When are vegetables the cheapest to purchase?

• when they are out of season

• when they are on sale

• at the peak of their growing season

When shopping for fresh vegetables, what size should you aim to buy?

• small

• medium

• large

All vegetables should be stored in the refrigerator because their flavor and texture will benefit.

• true

• false

Canned vegetables are usually more expensive than frozen or fresh vegetables.

• true

• false