Vegetables

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Across
  1. 2. A flower vegetable.
  2. 5. When cooking vegetables, use as little ______ as possible.
  3. 6. A shoot vegetable.
  4. 8. A root vegetable.
  5. 11. Cellulose or fibre provides the digestive system with ______.
  6. 12. Canned vegetables only need to be __________.
  7. 16. A seed vegetable.
  8. 17. Vegetables add flavor, color and _______ to a meal.
  9. 18. Cook vegetables only until crispy ________.
  10. 19. A leaf vegetable.
Down
  1. 1. A tuber vegetable.
  2. 2. Vegetables are ___________ before being frozen.
  3. 3. A new variety of a flower-type vegetable is _______.
  4. 4. A fruit vegetable.
  5. 7. Most of the ________ found in vegetables are just under the skin.
  6. 9. ____________ vegetables are often hard and woody.
  7. 10. When possible, use the vegetable water to make _______.
  8. 13. ___________ vegetables may lack flavor.
  9. 14. A bulb vegetable.
  10. 15. 95% of our daily quota of ________ comes from fruits and vegetables.