Most Vegetables Are Poor Sources of _____; Exceptions Are the Beans

Q8: Leucoplasts store starch and some water.

Q16: Onions and potatoes should not be stored

Q25: When cooking broccoli, keep the lid off

Q31: Vegetables should be washed quickly and not

Q37: Food gums are often added to processed

Q43: What are the general guidelines for the

Q44: Why is it important to use the

Q45: Matching<br>Definition choices:<br>-anthoxanthins<br>A)the yellow and orange pigments<br>B)the blue-green

Q45: The compound that increases in the vegetable

Q48: Fresh vegetables should be stored immediately upon