Broccoli, spinach, and green beans are low in all of the following except
a. kcalories.
b. cholesterol.
c. sodium.
d. fat.
e. fiber.
Q. 2When hydrogens from acids replace the magnesium in _____ pigments, this results in a compound known as pheophytin.
a. carotenoid
b. chlorophyll
c. anthocyanin
d. anthoxanthin
e. betalain
Q. 3If a nonstainless metal knife is used to cut red cabbage, the _____ pigment will react with the metal ions in iron, tin, or aluminum and create off-colors.
a. flavonoid
b. anthocyanin
c. anthoxanathin
d. betalain
Q. 4In older plants, the _____ color is degraded, causing underlying pigments to show.
a. carotenoid
b. chlorophyll
c. flavonoid
d. all of the above
Q. 5Although the interior color of pineapple and banana skin comes from a mixture of pigments, the one that predominates is
a. lycopene.
b. carotene.
c. xanthophyll.
d. none of the above answers is correct
Q. 6Vegetables containing _____ should not be overheated because these pigments can be converted to vitamin _____ and their destruction would be undesirable.
a. betalains; D
b. carotenoids; A
c. chlorophylls; E
d. anthocyanins; K
e. anthoxanthins; E
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