NUTRITIVE VALUE AND CONSERVATIVE METHODS OF COOKING VEGETABLES CROSSWORD PUZZLE

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Across
  1. 3. Vitamin highest in leafy vegetables and fruits but lowest in roots, tubers and dried legumes
  2. 4. The skin is not removed from vegetables cooked using this method
  3. 5. Cooking method most suitable for Callaloo and cabbage
  4. 8. Vegetable cooked with its own liquid
  5. 9. A method of simmering vegetables in a liquid
  6. 11. Carbohydrate found in most vegetables is in the form of _________.
  7. 12. Method used to cook starchy vegetables only
  8. 13. Vegetable rich in vitamin A and is said to be good for the eyes
Down
  1. 1. Vitamin that is not present in vegetables
  2. 2. Dried legumes are the richest sources
  3. 5. A quick method requiring constant stirring in a small amount of hot oil
  4. 6. Quick method of cooking which allows for little loss of vitamins
  5. 7. Vegetable cooked on the inside by steam formed from the water content when baked
  6. 9. Vegetable rich in iron
  7. 10. Vegetable rich in fat