1 A) corn B) potatoes C) broccoli D) squash 2 A) It helps you feel full with fewer calories. B) It gives shape to vegetables. C) It can be found in celery stalks, potato skins, and the stems of lettuce leaves. D) All of the above. 3 A) eggplants, potatoes, and tomatoes B) tomatoes, broccoli, and peppers C) tomatoes, eggplants, and peppers D) tomatoes, asparagus, and carrots 4 A) zucchini and eggplant B) celery and broccoli C) beets and turnips D) cabbage and lettuce 5 A) amino acid B) enzyme C) base D) acid 6 A) It contains nutrients that were lost from the vegetables. B) It should be thrown away. C) It contains harmful chemicals that were produced during cooking. D) It contains pesticides that were used on the vegetables. 7 A) when their color changes B) when they are firm C) when they are tender-crisp D) when they are soft 8 A) chlorophyll B) flavonoid C) henna D) Lycopene 9 A) eggplant B) sweet potato C) red cabbage D) Broccoli 10 A) baking supplies B) cereal C) spices D) vegetables 11 A) Shoppers seek out specialty stores for more varieties of vegetables. B) Farmers have hothouses that allow them to grow all year round. C) Produce is grown locally and shipped from all over the world to stores and restaurants. D) Shoppers frequent a variety of groceries for their weekly food needs. 12 A) canned vegetables B) vegetables juices C) vegetable sauces D) all of the above. 13 A) starchy vegetables B) red vegetables C) dark-green vegetables D) dry beans and peas 14 A) Store them away from raw meat, poultry, and seafood. B) Keep onions and potatoes in a cool, dry place other than the refrigerator. C) Wash them as soon as you unpack your grocery bags. D) Place them in the crisper bin of your refrigerator. 15 A) Always pare or peel the skin. B) Cut the pieces as small as possible. C) The shorter the cooking time, the more nutrients you retain. D) Vegetables cooked in the microwave needn't be covered. 16 A) You should limit your intake of vegetables that contain cholesterol.. B) Most vegetables are low in calories. C) Vegetables provide starches and some sugars. D) Almost all vegetables naturally contain little or no fat 17 A) synthetically manufactured nutrients B) substances found naturally in plants that are thought to have disease-protection properties C) nutrient-dense supplements D) fats that are thought to have disease-fighting properties
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