| A | B |
|---|
| succulents | Vegetables, such as cucumbers and peppers, that have a high moisture content. |
| crisp-tender | Term used to describe vegetables that hae been cooked to the proper degree of doneness. |
| chlorophyll | Green pigment in green plants (including vegetables) that can be adversely affected by heat. |
| carotene | Chemical substance found in dark green and yellow fruits and vegetables that can be converted into Vitamin A by the body. |
| flavones | Pigments that make white vegetables such as cauliflower, white. |
| anthocyanin | A reddish-blue pigment found in vegetables. |
| new potatoes | Potatoes that are harvested and sent directly to market. |
| no term | no term |
| no term | no term |
| no term | no term |
