Fresh fruits and vegetables are great quick food choices. They need little or no preparation. And they are loaded with important nutrients.
|
True
|
False
|
|
|
☐
|
☐
|
1. Eating cabbage can help reduce your risk for some cancers.
|
|
☐
|
☐
|
2. Dietary fiber, found in most fresh fruits and vegetables, is also found in animal products.
|
|
☐
|
☐
|
3. The deeper the color of a vegetable, the more beta-carotene it has.
|
|
☐
|
☐
|
4. A chili pepper has more vitamin C than an orange.
|
|
☐
|
☐
|
5. You can enjoy a sweet dessert for under 100 calories.
|
|
☐
|
☐
|
6. Fresh fruits and vegetables are made up mostly of water.
|
|
☐
|
☐
|
7. Fresh fruits and vegetables have almost no sodium.
|
|
☐
|
☐
|
8. Vegetables don't have calcium.
|
|
☐
|
☐
|
9. The amount of water used to cook vegetables won’t affect their nutritional content.
|
-
TRUE. Nutrition experts recommend eating cabbage and other cruciferous vegetables such as broccoli, cauliflower, and kale. They can reduce your risk for some types of cancer.
-
FALSE. Dietary fiber is not found in animal products. Whole grains, fruits, and vegetables are all good sources of dietary fiber.
-
TRUE. Foods with more beta-carotene are a deeper shade of yellow, orange, or green. Beta-carotene is an important nutrient for good health.
-
TRUE. One fresh chili pepper has almost 40% more vitamin C than an orange.
-
TRUE. Fresh fruit is a great dessert that is naturally sweet and low in calories. A cup of mixed fresh fruit can have between 65 and 100 calories.
-
TRUE. An average apple is 85% water plus vitamins, minerals, and carbohydrates.
-
TRUE. Almost all fresh fruits and vegetables are low in sodium.
-
FALSE. Good sources of calcium include broccoli, bok choy, and dark leafy greens (kale, mustard, and turnip greens).
-
FALSE. When cooking vegetables, use as little water as possible. This will help you from losing nutrients.