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