Vegetables

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Across
  1. 1. Edible seed pods and seeds; Varieties include snow and sugar snap.
  2. 4. This convenience form of vegetable provides the closest in nutrients, color, and flavor to fresh varieties.
  3. 6. This vegetable helps produce the consistency of products like pudding and ice cream.
  4. 7. People generally eat this part of a celery plant.
  5. 9. Has a cap and gills. One variety is called Shitake.
  6. 10. Sometimes called a yam.
  7. 15. Green vegetables get their color from _______.
  8. 16. Large marsupial
  9. 18. _________ is an example of an edible stem.
  10. 19. A root vegetable; many people enjoy eating its greens as well.
  11. 20. squash Varieties include acorn and butternut and they have a mild to nutty flavor.
  12. 21. _______ softens the cellulose in cell walls of vegetables making them tender.
  13. 24. Large, underground stem that stores nutrients
  14. 25. Leafy greens, eaten raw
  15. 27. The _______ of the spinach plant is eaten.
  16. 28. Bulb vegetable related to onions and garlic and has blue-green leaves
  17. 29. Small, round, red root vegetable often served on salads.
  18. 30. Beans, corn, and peas are examples of edible _____.
Down
  1. 1. Nutrient loss is minimal when steaming or ______________ vegetables.
  2. 2. Has ears but cannot hear
  3. 3. Related to pumpkins, watermelon, and squash. Often used to make pickles.
  4. 5. Varieties include vine, plum, and cherry.
  5. 8. Vegetables that looks like miniature cabbages.
  6. 11. Stores a plant's food supply
  7. 12. Has a trunk
  8. 13. A large, round, orange gourd
  9. 14. ________ is an example of an edible bulb.
  10. 15. Collards, spinach, and chard are examples of ________.
  11. 17. Edible flower bud of a plant in the thistle family.
  12. 22. Which part of the eggplant is consumed?
  13. 23. Sea vegetables are also known as __________.
  14. 26. Which part of the broccoli plant is eaten?