Vegetables
Across
- 1. Edible seed pods and seeds; Varieties include snow and sugar snap.
- 4. This convenience form of vegetable provides the closest in nutrients, color, and flavor to fresh varieties.
- 6. This vegetable helps produce the consistency of products like pudding and ice cream.
- 7. People generally eat this part of a celery plant.
- 9. Has a cap and gills. One variety is called Shitake.
- 10. Sometimes called a yam.
- 15. Green vegetables get their color from _______.
- 16. Large marsupial
- 18. _________ is an example of an edible stem.
- 19. A root vegetable; many people enjoy eating its greens as well.
- 20. squash Varieties include acorn and butternut and they have a mild to nutty flavor.
- 21. _______ softens the cellulose in cell walls of vegetables making them tender.
- 24. Large, underground stem that stores nutrients
- 25. Leafy greens, eaten raw
- 27. The _______ of the spinach plant is eaten.
- 28. Bulb vegetable related to onions and garlic and has blue-green leaves
- 29. Small, round, red root vegetable often served on salads.
- 30. Beans, corn, and peas are examples of edible _____.
Down
- 1. Nutrient loss is minimal when steaming or ______________ vegetables.
- 2. Has ears but cannot hear
- 3. Related to pumpkins, watermelon, and squash. Often used to make pickles.
- 5. Varieties include vine, plum, and cherry.
- 8. Vegetables that looks like miniature cabbages.
- 11. Stores a plant's food supply
- 12. Has a trunk
- 13. A large, round, orange gourd
- 14. ________ is an example of an edible bulb.
- 15. Collards, spinach, and chard are examples of ________.
- 17. Edible flower bud of a plant in the thistle family.
- 22. Which part of the eggplant is consumed?
- 23. Sea vegetables are also known as __________.
- 26. Which part of the broccoli plant is eaten?