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Java Games: Flashcards, matching, concentration, and word search. |
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Guide to good food Chapter 19
Vegetables.
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| Anthocyanin | a reddish-blue pigment found in vegetables. |
| Carotene | Chemical substance found in dark green and yellow fruits and vegetables that can be converted into vitamin A by the body; chemical substance that gives yellow vegetables and fruits their yellow-orange color. |
| Chlorophyll | Green pigment gound in green plants (including vegetables) that can be adversely affected by heat. |
| Crisp-tender | Term used to describe vegetables that have been cooked to the proper degree of doneness. |
| Flavones | Pigments that make whte vegetables, such as cauliflower, white. |
| New potatoes | Potatoes that are harvested and sent directly to market. |
| Succulents | Vegetables such as cucumbers and peppers, that have a high moisture content. |
| Vegetables bulb | Garlic and onions. |
| Vegetables flowers | Artichokes, broccoli, and cauliflower. |
| Vegetables fruits | Tomatoes, cucumbers, eggplant, okra, peppers, pumpkins and squash. |
| Vegetables stems | Asparagus and celery. |
| Vegetables leaves | Brussels sprouts, cabbage, lettuce, and spinach. |
| Vegetables seeds | Peas, corn and beans. |
| Vegetables tubers | Potatoes and Jerusalem artichokes. |
| Vegetables roots | Beets, carrots, parsnips, radishes, rutabagas, sweet potatoes, and turnips. |
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