Vegetable Trivia Quiz Questions and Answers
The Culinary definition of a vegetable is largely based on
A: Culinary and cultural tradition.
Apart from vegetables, what are the other main types of
A: Fruits, grains and nuts.
How are vegetables usually consumed?
A: As salads or cooked in savory or salty dishes.
Some people consider mushrooms to be vegetables even though
they are not what?
Other people consider mushrooms a separate what?
A: Food category.
Some cultures group potatoes with what?
A: Cereal products such as noodles or rice.
Most English speakers would consider potatoes as what?
Some vegetables must be cooked to destroy toxins or
microbes in order to be what?
A: Safe to eat.
When was the word vegetable first recorded in English?
A: In the early 15th century from Old French.
In 1767, the meaning of the term "vegetable" was specified
to mean what?
A: "Plant cultivated for food, edible herb or root.".
The year 1955 noted the first use of what shortened, slang
As an adjective, the word vegetable is used in scientific
and technical contexts with broader meaning, namely what?
A: Related to plants.
The meaning of "vegetable" as "plant grown for food" was
not established until when?
A: The 18th century.
In everyday, grocery-store, culinary language, the words
"fruit" and "vegetable" are what?
A: Mutually exclusive; plant products called fruit are hardly ever called vegetables, and vice-versa.
Many things usually called "vegetables", such as eggplants,
bell peppers, and tomatoes, are what?
A: Botanically fruits.
The cereals (grains) are what?
A: Both a fruit and a vegetable, as well as some spices like black pepper and chili peppers.
In 1893, the Supreme Court ruled unanimously in Nix v.
Hedden that a tomato is correctly identified as, and thus taxed as, a what?
A: A vegetable, for the purposes of the Tariff of 1883 on imported produce.
What did the Supreme Court acknowledge?
A: That, botanically speaking, a tomato is a fruit.
The nutritional content of vegetables varies considerably,
though generally they don't contain much what?
A: Protein or fat.
Vegetables have varying proportions of what?
A: Vitamins, provitamins, dietary minerals and carbohydrates.
They have a large variety of other what?
A: Phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.
Vegetables also contain fiber which is important for what?
A: Gastrointestinal function.
Vegetables contain important nutrients necessary for
A: Hair and skin.
What is a person who refrains from dairy and meat products,
and eats only plants called?
A: A vegan.
Vegetables often also contain what?
What might be necessary to eliminate or reduce the toxins
or other harmful compounds?
A: Cooking and/or other processing.
The USDA Dietary Guidelines recommends eating how many
servings of vegetables each day?
A: 3 to 5.
For most vegetables, one serving is about how much?
A: 1/2 cup and can be eaten raw or cooked.
For leafy greens, such as lettuce and spinach, how big is a
A: 1 cup.