Vegetables

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Across
  1. 4. Broccoli, green peppers and raw cabbage are high in this
  2. 5. vegetables become lighter or deeper in this during the cooking process
  3. 7. when heat is applied, vegetables may fall apart and loose this
  4. 8. includes artichokes, broccoli and cauliflower
  5. 9. Veggies are high in this
  6. 11. include brussel sprouts, cabbage and lettuce
  7. 13. vegetables loose these during the cooking process.
Down
  1. 1. becomes more mellow, less acidic
  2. 2. lower the risk of some cancers
  3. 3. include beets, carrots and parsnips
  4. 4. leafy green and deep yellow vegetables are a source of this
  5. 6. include tomatoes, cucumbers, squash and okra
  6. 10. include celery and asparagus
  7. 12. include peas, corn and beans