Broccoli, spinach, and green beans are low in all of the following except

Broccoli, spinach, and green beans are low in all of the following except
a. kcalories.
b. cholesterol.
c. sodium.
d. fat.
e. fiber.

Q. 2

When 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. 3

If 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. 4

In older plants, the _____ color is degraded, causing underlying pigments to show.
a. carotenoid
b. chlorophyll
c. flavonoid
d. all of the above

Q. 5

Although 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. 6

Vegetables 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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Broccoli, spinach, and green beans are low in all of the following except

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