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Vegetables
Chapter 25 vocabulary
Term | Definition |
---|---|
Chlorophyll | The pigment that makes vegetables green. |
Flavonoid | The pigments that give vegetables like eggplants, purple potatoes, and red cabbage their red, purple, and blue colors. |
Carotenoid | Give many vegetables, such as tomatoes, winter squash, carrots, and sweet potatoes, their deep-yellow, orange, and red colors. |
Enzyme | A special protein that helps chemical reactions happen. |
Produce | Includes fresh vegetables, fruits, and herbs. |
In Season | Harvested at the time of year when ripe. |
Tender-Crisp | Tender, but still firm and slightly crisp. |