Fruits and Vegetables

2. broccoli and cauliflower
5. several small seeds & thick firm flesh- apple, pear, kiwi
6. onions and garlic
8. provided by apples, nectarines, peaches, and cruciferous vegetables
9. tomato, peppers, squash, cucumber, and eggplant
11. beans, peas, and corn
12. grows in tropical climates- bananas, pineapples, mango
15. softens cell walls and makes them more tender
17. prevented by vitamin C
18. avoid soaking produce in _____ to minimize nutrient loss
19. beets, turnips, carrots, radish
21. 1-4 cups is a ______ of vegetables
22. _______ may have wax and residues but can give more nutrients and fiber when eaten
23. potatoes sweet potatoes, yams

1. single hard seed & soft inner flesh- peach, nectarine, apricot, cherry, and plum
3. used by the body to make vitamin A, provided by yellow and orange fruits and vegetables
4. thick rind, juicy and usually has many seeds- casaba, honeydew
7. thick rine with a thin membrane separating inner flesh segments- grapefruit, lemon, orange
10. provided by citrus fruits, strawberries, cabbage, potatoes, and more.
13. vegetables in the cabbage family
14. brussels sprouts, cabbage, lettuce
16. small juicy fruits with thin skin, raspberry, strawberry, grape, blackberry, & banana
20. celery and asparagus