Foods

3. An orange, elongated root vegetable known for being crunchy, sweet, and rich in beta-carotene
4. A seafood rich in protein and omega-3 fatty acids, usually grilled, fried, or baked.
5. A swamp grass seed that is a staple food across the world, cooked by boiling or steaming.
7. A large, oval fruit with a thick green rind and sweet, juicy red flesh filled with seeds.
11. A cold dish of various mixtures of raw or cooked vegetables, often served with a dressing.
12. A staple food prepared from a dough of flour and water, usually baked in an oven.
13. A liquid food made by boiling meat, vegetables, or fish in water or stock.
14. A tropical fruit with an oval shape, yellowish-red skin, and sweet, juicy orange flesh.
15. A tropical citrus fruit with a tough, spiky skin and a sweet, fibrous yellow interior.
16. A bulb vegetable with pungent layers, widely used to add foundational flavor to savory dishes.
18. A glossy red fruit botanically classified as such, but culinarily used as a savory vegetable

1. A small, juicy red fruit characterized by its sweet taste and tiny seeds on the surface
2. A very common type of poultry meat, widely appreciated for being a lean source of protein.
6. A leafy green vegetable commonly used as the main crunchy base for salads
8. A round, edible fruit with a red, green, or yellow skin and a crisp, white flesh.
9. A long, curved fruit with a thick yellow skin and soft, sweet flesh inside.
10. A traditional Italian food made from unleavened dough of wheat flour, formed into sheets or shapes
12. A green vegetable consisting of compact flower heads attached to a thick, edible stalk.
15. A starchy, versatile tuber vegetable that grows underground and is staple in many cultures.
17. A round citrus fruit with a tough bright skin and juicy, sweet-sour pulp rich in vitamin C.