The compound that increases in the vegetable as it matures and causes it to toughen is
A) cellulose.
B) hemicellulose.
C) pectin.
D) lignin.
E) gums.
Correct Answer:
Verified
Q1: Most vegetables are poor sources of _;
Q4: The coloring compounds that are a precursor
Q5: In older plants, the _ color is
Q9: Spinach stems and the inner cores of
Q9: Food gums are often added to processed
Q10: Pigments are the
A) acidic compounds that give
Q10: With few exceptions, fresh, unprocessed vegetables are
Q11: All of the following pigments are found
Q13: Vegetables are a source of
A) balanced proteins.
B)
Q20: Fruits often seen masquerading as vegetables include
A)
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