Nutritive value of cooking vegetables

Edit Answers
123456789101112131415
Across
  1. 2. Carbohydrate found in most vegetables is in the form of _________.
  2. 4. Vegetables except for those in root and tuber categories are lower in __________.
  3. 5. Vegetable rich in vitamin A (as B-carotene) and is said to be good for the eyes
  4. 6. This vegetable is of low biological value than that of most animal foods
  5. 7. Vegetable rich in fat
  6. 10. Vitamin that is not present in vegetables
  7. 12. Green vegetables and peas contain a little of this vitamin
  8. 13. Category of vegetables that contain a little less water and a little more sugar
  9. 15. Category of vegetables high in water content but low in carbohydrate and protein
Down
  1. 1. Plants produce starch during this process.
  2. 3. Starch is converted to sugar in vegetables such as ________
  3. 4. A mineral found in various vegetables such as watercress, cabbage and lentils
  4. 6. Vegetable rich in iron
  5. 8. Carrots and dark green leafy vegetables contain the most of this fat soluble vitamin.
  6. 9. Dried legumes are the richest sources
  7. 11. Vitamin highest in leafy vegetables and fruits but lowest in roots, tubers and dried legumes
  8. 14. Category of vegetables higher in carbohydrate but lowest in water, particularly as they mature