Fruits and Vegetables

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Across
  1. 2. broccoli and cauliflower
  2. 5. several small seeds & thick firm flesh- apple, pear, kiwi
  3. 6. onions and garlic
  4. 8. provided by apples, nectarines, peaches, and cruciferous vegetables
  5. 9. tomato, peppers, squash, cucumber, and eggplant
  6. 11. beans, peas, and corn
  7. 12. grows in tropical climates- bananas, pineapples, mango
  8. 15. softens cell walls and makes them more tender
  9. 17. prevented by vitamin C
  10. 18. avoid soaking produce in _____ to minimize nutrient loss
  11. 19. beets, turnips, carrots, radish
  12. 21. 1-4 cups is a ______ of vegetables
  13. 22. _______ may have wax and residues but can give more nutrients and fiber when eaten
  14. 23. potatoes sweet potatoes, yams
Down
  1. 1. single hard seed & soft inner flesh- peach, nectarine, apricot, cherry, and plum
  2. 3. used by the body to make vitamin A, provided by yellow and orange fruits and vegetables
  3. 4. thick rind, juicy and usually has many seeds- casaba, honeydew
  4. 7. thick rine with a thin membrane separating inner flesh segments- grapefruit, lemon, orange
  5. 10. provided by citrus fruits, strawberries, cabbage, potatoes, and more.
  6. 13. vegetables in the cabbage family
  7. 14. brussels sprouts, cabbage, lettuce
  8. 16. small juicy fruits with thin skin, raspberry, strawberry, grape, blackberry, & banana
  9. 20. celery and asparagus