Vegetable Characteristics

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Across
  1. 2. The most important consideration when selecting vegetables is the ____ of the year.
  2. 3. The amount of _____ used to cook vegetables can be minimized by preparing them in the microwave.
  3. 5. A group of yellow-orange plant pigments, some of which can be converted to vitamin A in the body.
  4. 6. Unripe tomatoes, eggplant, winter squash, and tubers should not be stored in the _____.
  5. 7. Removing the _____ from carrots or radishes can reduce moisture loss and increase their storage life.
Down
  1. 1. Red-blue anthocyanins, creamy/white anthoxanthins, and purplish-red betalains are all _____ pigments.
  2. 2. Vegetables should be _____, not boiled.
  3. 4. If a crisper is not available, vegetables can be stored in a plastic bag with tiny ____ for the food to breathe.