Veggie terms

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Across
  1. 3. veggies are good in the fridge for a few ______________
  2. 4. & Onion
  3. 6. in boiling water and then quickly cooled
  4. 9. or vegetables cut in to thin match style cuts
  5. 10. in jars or cans, cost less than Fresh vegetables
  6. 12. and celery
  7. 13. source of pigment for white vegetables like cauliflower and parsnips
  8. 17. pigment that gives green veggies like broccoli and spinach their color
  9. 19. squash, peppers, eggplant, cucumbers, tomatoes
  10. 20. Broccoli, artichoke
  11. 21. potatoes and jerusalem artichokes
  12. 22. peas, peas, and lentils
  13. 23. fresh vegetables are______________
Down
  1. 1. that forms when potatoes are exposed to light causing them to turn green
  2. 2. are groups according to the _________ of the plant you eat
  3. 5. carrots, parsnips, radishes, rutabagas, sweet potatoes, and turnips
  4. 7. tomatoes, and beet greens help boost your ________ intake
  5. 8. Growth/Washing veggies and then placing them in plastic bags encourages______________
  6. 11. how MyPlate sorts vegetables based on what nutrients they provide
  7. 14. pigment that gives red vegetables their colors
  8. 15. in fat and calories and rich in fiber
  9. 16. drawer or compartment designed to keep veggies firm and fresh
  10. 18. source of Vitamin A, that is rich in phytonutrients know as carotenoids
  11. 19. appearance and flavor of fresh vegetables, however texture can be changed