Fresh fruits and vegetables are great quick food choices since they require little or no preparation and are loaded with important nutrients.
Eating cabbage can help reduce the risk of some cancers.
True. The National Institutes of Health recommend eating cabbage, as well as other cruciferous vegetables such as broccoli, cauliflower, and kale to reduce the risks of certain types of cancer.
Dietary fiber, found in most fresh fruits and vegetables, is also found in animal products.
False. Dietary fiber is not found in animal products. Whole grains, fruits, and vegetables are all good sources of dietary fiber.
The deeper the color of the vegetable, the more beta-carotene it contains.
True. The more beta-carotene in a food, the richer its yellow, orange, or green color. Beta-carotene is an important nutrient for good health.
A chili pepper has more vitamin C than an orange.
True. One fresh chili pepper contains almost 40 percent more vitamin C than an orange.
You can enjoy a sweet dessert for under 100 calories.
True. Fresh fruit is a great dessert because it’s naturally sweet and low in calories. A cup of mixed fresh fruit can have between 65 and 100 calories.
Fresh fruits and vegetables are composed mostly of water.
True. An average apple is 85 percent water plus vitamins, minerals, and carbohydrates.
Fresh fruits and vegetables contain almost no sodium.
True. Almost all fresh fruits and vegetables are naturally low in sodium.
Calcium cannot be found in vegetables.
False. Broccoli, bok choy, and dark leafy greens (kale, mustard, and turnip greens) are all good sources of calcium.
The amount of water used in cooking vegetables won’t affect their nutritional content.
False. When cooking vegetables, use as little water as possible to avoid losing nutrients.
December 27, 2012
Wilkins, Joanna, RD, CD