Across
- 2. fibers the portion of plant-derived food that cannot be completely broken down by digestive enzymes.
- 5. a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
- 6. process by which green plants and some other organisms use sunlight to synthesize foods from carbon dioxide and water.
- 7. large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
- 10. a carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.
- 13. sugars sugars and syrups put in foods during preparation or processing
Down
- 1. any of a class of sugars whose molecules contain two monosaccharide residues.
- 3. any of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar.
- 4. carbohydrates a polysaccharide (such as starch or cellulose) consisting of usually hundreds or thousands of monosaccharide units
- 8. substitutes a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.
- 9. carbohydrates found naturally in foods such as fruits, milk, and milk products.
- 11. odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
- 12. a green pigment, present in all green plants and in cyanobacteria, responsible for the absorption of light to provide energy for photosynthesis.