Parts of plants
Nutrients
Preparing/Cooking
Buying/storing
100
A vegetable that is the flower portion of the plant.
What is Cauliflower, broccoli
100
Dark green or deep orange vegetables provide this vitamin.
What is Vitamin A
100
How should produce be cleaned.
What is Under running water
100
This vegetables should not be refrigerated.
What is Potatoes or onions
200
A vegetable that is the leaf portion of the plant.
What is Lettuce , spinach, turnip greens
200
Vegetables are low in calories and….
What is Fat
200
Whenever possible leave this on fresh produce to get added fiber.
What is Peel or skin
200
Fresh vegetables are found in this section of the grocery store.
What is Produce
300
A vegetable that is the root portion of the plant.
What is Carrot, potato, radish, turnip
300
This vegetable/fruit provides vitamin C.
What is tomato or green pepper
300
Cut fresh vegetables should be stored in the refrigerator this way.
What is Covered or sealed.
300
This form of fruits & vegetables are just as nutritious as fresh and can be stored for months.
What is Frozen
400
A vegetable that is the stem portion of the plant.
What is Celery , asparagus
400
Dried peas & beans provide this major nutrient (not a vitamin).
What is protein
400
Home-canned vegetables should be boiled to prevent this illness.
What is Food poisoning or Botulism.
400
This is the only produce that should washed before storage.
What is Lettuce
500
A vegetable that is the seed portion of the plant.
What is Corn, peas, beans
500
Spinach provides this vitamin and this mineral.
What is Vitamin A and calcium or iron
500
Using too much water, cooking uncovered, and overcooking destroys this vitamin.
What is Vitamin C
500
3 things that indicate produce being purchased is not high quality.
What is Mushy, discolored, mold, bruises
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