Veg Categories
Eat the Rainbow
Prep/Cook
Demonized vs Glorified
True or False
100
Which category does spinach belong to?
Leafy greens
100
The polyphenol lycopene is what color?
Red
100
Name a cutting technique that results in matchstick sized veggies.
Julienne cut.
100
What yellow starch is both a grain and a vegetable?
Corn! Rich in vitamin C, our old friends lutein and zeaxanthin, and fiber!
100
Cooking veggies makes them less nutritious.
False.
Cooking veggies might oxidize some nutrients, but it makes others more easily absorbed by the body. Cooking veggies also decreases their volume, which means a portion of cooked veggies is more nutritionally dense than a portion of raw veggies.
200
Name 2 plants in which the stem is consumed?
Asparagus, rhubarb, celery, and many more!
200
Name a plant that has anthocyanin.
Blueberries, eggplant, purple cabbage, many more!
200
What happens to the taste of a vegetable when the cooking method releases water? For example, when you roast broccoli instead of steaming it.
Removing water makes the flavor more intense.
200
A cruciferous veggie that has had quite the glow up recently! It can be pizza, rice, mashed potatoes... you name it.
Cauliflower!
200
Antioxidants are free radical scavengers.
True.
Free radicals are unstable molecules that are produced during normal body processes. Left unchecked a free radical can damage cells. Antioxidants are able to stabilize free radicals.
300
"Pulses" are another name for which category?
Legumes
300
What antioxidants are important to eye health?
Lutein and zeaxanthin
300
What kind of chopping technique keeps the tip of the knife in constant contact with the cutting board?
Rock chop!
300
An edible stem that contains vitamin K, which is better absorbed when eaten with fat.
Celery!
300
Antioxidants are found in all fruits and veggies no matter how they are processed, preserved, or cooked.
True!
400
Squashes belong to which category?
Marrow
400
Lycopene, lutein, zeaxanthin, anthocyanin, and sulforphane are all examples of a__-_____s?
anti-oxidants
400
Name a dish that uses baton sized veggies.
Stew!
Baton sized veggies are left chunky.
400
A starchy vegetable rich in vitamin B6, vitamin C, potassium, and fiber (and delicious with butter/oil, salt, and pepper.)
White potatoes!
400
Cabbage, kale broccoli, and cauliflower are all the same plant.
True!
They are the same species, wild cabbage.
500
In both of these categories, the desirable part of the plant grows underground.
Allium and root.
500
Cruciferous veggies have sulforaphane. Name a part of the body that sulforphane helps to keep healthy?
Brain, heart, and immune system
500
What is blanching?
Quick dunk into boiling water, then straight into ice water to stop the cooking process.
500
Are frozen or canned veggies less nutritious that fresh veggies?
No! They are all nutritious
500
Lutein and zeaxanthin are found in leafy greens, but they are actually yellow/orange.
True.
The chlorophyll masks the yellow orange color.
