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Common Fruits and Vegetables Classification

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Common Fruits and Vegetables Classification

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Questions and Answers

What is a reason to limit fruit juice consumption?

Fruit juice lacks the same amount of nutrients as fresh fruit (correct)

Fruit juice increases nutrient absorption

Fruit juice is a good source of fiber

Fruit juice contains artificial sweeteners

Why is it suggested to use a sharp knife to cut fresh fruits?

To avoid bruising (correct)

To improve the color of the fruit

To reduce vitamin content

To increase sugar content

Which cooking method is recommended for preparing vegetables to minimize nutrient loss?

Overcooking

Deep frying

Boiling

Steaming (correct)

What is a suggestion to enhance nutrient absorption from fruit and vegetables?

Eating raw fruits and vegetables if possible Signup and view all the answers

How can you best retain carotenoids in food during cooking?

Using stir-fry or steam methods Signup and view all the answers

Why is it recommended to cut off only the inedible parts of vegetables?

To preserve the nutrients found in the skin Signup and view all the answers

Which method is suggested for cooking plant foods to minimize nutrient loss?

Using nonstick cookware and mono-unsaturated oils Signup and view all the answers

What is a suggestion to get the best out of fruits and vegetables?

Consume raw vegetables only Signup and view all the answers

Why are vegetable pestos, salsas, chutneys, and vinegars recommended over sour cream and butter?

They can be healthier alternatives to high-fat options Signup and view all the answers

Common Fruits and Vegetables Classification

Choose a study mode

Podcast

Questions and Answers

What is a reason to limit fruit juice consumption?

Why is it suggested to use a sharp knife to cut fresh fruits?

Which cooking method is recommended for preparing vegetables to minimize nutrient loss?

What is a suggestion to enhance nutrient absorption from fruit and vegetables?

How can you best retain carotenoids in food during cooking?

Why is it recommended to cut off only the inedible parts of vegetables?

Which method is suggested for cooking plant foods to minimize nutrient loss?

What is a suggestion to get the best out of fruits and vegetables?

Why are vegetable pestos, salsas, chutneys, and vinegars recommended over sour cream and butter?

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