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CC ch19

vegetables

QuestionAnswer
succulents vegetables, such as cucumbers and peppers, that have a high moisture content
crisp tender term used to describe vegetables that have been cooked to the proper degree of doneness
chlorophyll Green pigment found in green plants (including vegetables) that can be adversely affected by heat
carotene chemical substance found in dark green and yellow fruits and vegetables that can be converted into vitamin A by the body; chemical substance that gives yellow vegetables and fruits their yellow-orange color
flavones pigments that make white vegetables, such as cauliflower, white
anthocyanin a reddish-blue pigment found in vegetables
new potatoes potatoes that are harvested and sent directly to market
Created by: raiver on 2011-04-01



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