Vitamins of Vegetable and Fruits

Question 1

higher the water content of a vegetable, the lower
is the calorie content

Answer 1

High in Carbohydrates

Question 2

higher starch and sugar content and less water provide more calories per unit weight

Answer 2

Roots, tubers and seeds

Question 3

Vegetables are generally poor sources —– except legumes

Answer 3

High in Protein

Question 4

Tuber- Kamote

Answer 4

Carbs

Question 5

Patani (lima bean )

Answer 5

Carbs

Question 6

Pods- Bataw (hyacinth bean)

Answer 6

Carbs

Question 7

Seeds – Kadyos

Answer 7

Protein

Question 8

Malunggay

Answer 8

Protein

Question 9

Sigarilyas/kalamismis

Answer 9

Protein

Question 10

Sitaw

Answer 10

Protein, calcium

Question 11

Tapilan (rice bean)

Answer 11

High in carbs, protein, Iron, calcium

Question 12

Pods - Bataw

Answer 12

Protein

Question 13

Munggo

Answer 13

Protein

Question 14

Vitamin B Complex inclued

Answer 14

Vitamins B1, B2, B6, B12, niacin, panthothenic acid, biotin and folic acid

Question 15

disease of the gums, sponginess and bleeding

Answer 15

Lack of Vitamin C

Question 16

A single serving of vegetables (91 g) daily, even if badly cooked, will usually provide at least 10 mg of _______

Answer 16

Abscorbic Acid

Question 17

increases the resistance of the body to clods, coughs
and other respiratory diseases

Answer 17

Vitamin C

Question 18

Alugbati is high in vitamin ____

Answer 18

C,Iron,C

Question 19

Pechay is high in vitamin _____

Answer 19

C, Iron Rich

Question 20

Malunggay high in vitamin _____

Answer 20

C, A, Iron, calcium

Question 21

Ampalaya high in vitamin _____

Answer 21

C, Iron, calcium

Question 22

Lack of this vitamin causes poor growth and night blindness, or the inability to the eyes to adapt to normally to dim light

Answer 22

Vitamin A

Question 23

Kangkong is high in vitamin _____

Answer 23

A

Question 24

Kalabasa is high in vitamin _____

Answer 24

A

Question 25

Roselle (leaves) is high in vitamin _____

Answer 25

A, calcium

Question 26

Alugbati is high in vitamin ______

Answer 26

A and Iron Rich

Question 27

Carrot is high in vitamin ______

Answer 27

A

Question 28

Sweet potato is high in ______

Answer 28

Iron, calcium

Question 29

Fresh milk is high in ____

Answer 29

Calcium

Question 30

assist in moving food through the alimentary canal, preventing constipation, preventing gall stones and
cancer of the colon, preventing and treating obesity (fatness) and control diabetes

Answer 30

Vegetable as source of fiber

Question 31

anthrocyanins, lycopenes, xanthenes, isothiocyanates and sulphoraphane. Phyto Greek word for “plant”

Answer 31

Vegetables as source of phytochemicals

Question 32

found in soya beans, garbanzo beans, chick peas,
and liquorice. Similar to those of the female hormone estrogen. against heart disease, breast cancer, help to reduce blood levels of LDL (“bad”) cholesterol

Answer 32

Isoflavones

Question 33

Garlic and other allium vegetables - onions, chives, leeks and scallions contain allylic sulfides, thought to stimulate enzymes that inhibit bacterial growth.

Answer 33

Sulfur compounds

Question 34

stimulate enzymes that inhibit bacterial growth

Answer 34

Garlic and other allium vegetables

Question 35

Antioxidant compounds, cruciferous vegetables are cooked or chewed, account for some of the “bite” in their taste and are believed to rank high on the cancer- prevention scale. eg. Broccoli

Answer 35

Indoles and isothiocyanates

Question 36

helpful in diabetes control by delaying stomach emptying and slowing glucose absorption in the small intestine

Answer 36

Betaglucan (a soluble form of fiber)

Question 37

carbohydrate molecules abundant eg. spinach, potatoes,
tomatoes and oats

Answer 37

Saponins

Question 38

antioxidant nutrient eg. tomatoes, and carrots

Answer 38

Lycopene