Across
- 4. Having a sharp, acidic taste.
- 5. Having qualities that promote well-being and good physical condition, often associated with a balanced diet and exercise.
- 10. A fatty substance found in the body and certain foods, associated with heart health.
- 12. Inorganic nutrients necessary for bodily functions, such as calcium and iron.
- 14. Units of energy derived from food and beverages.
- 15. Food that is in its natural, uncooked state.
- 16. Having a sugary taste or containing sugar.
- 18. Food that has been cooked in an oven, often with dry heat.
- 19. Food that has been cooked by submerging in boiling water.
- 20. Food that has been cooked by immersion in hot oil or fat.
Down
- 1. Made from whole grains, typically used to describe bread or flour with the bran and germ intact for added nutrition.
- 2. Having a pleasant and enjoyable flavor.
- 3. A nutrient essential for growth and repair of tissues in the body, found in foods like meat, eggs, and legumes.
- 6. Having a taste like salt; containing a high amount of salt.
- 7. Food that is recently harvested or prepared, typically not preserved or frozen.
- 8. Essential organic compounds that the body needs for various physiological functions, often obtained from fruits and vegetables.
- 9. Food that has been prepared by heating or cooking.
- 11. A group of macronutrients that provide energy, including sugars, starches, and fibers.
- 13. Food that is seasoned with strong and often hot flavors, like chili or pepper.
- 17. Food that has been preserved by freezing.