Identify All Vegetables With This Image Quiz

Explanation
The correct answer is Vegetarians. Vegetarians are humans who choose to only consume plant-based foods and abstain from eating meat or animal products. They typically follow a diet that consists of fruits, vegetables, grains, legumes, and nuts. This dietary choice is often motivated by ethical, environmental, or health reasons. Cannibals are individuals who consume the flesh of their own species, omnivores consume both plant and animal matter, and herbivores are animals that exclusively eat plants.

Explanation
Purple cabbages are not fit because they are not a variety of cabbage. The correct term for purple cabbage is red cabbage, as it is commonly referred to. The other options listed, such as kohlrabi and cauliflower, are indeed varieties of cabbage.

Explanation
A root vegetable is a type of vegetable that grows underground, with its edible part being the root. Carrots are a classic example of a root vegetable as they have a thick, elongated taproot that is harvested and consumed. On the other hand, beans, cabbage, and lettuce are not root vegetables as they do not have an edible root structure. Beans are legumes that grow in pods above ground, cabbage is a leafy vegetable with a compact head, and lettuce is a leafy green vegetable. Therefore, the correct answer is carrot.

Explanation
Cucumber, pumpkin, and tomatoes are all fruits because they develop from the flower of the plant and contain seeds. Peas, on the other hand, are classified as vegetables because they are the edible seeds of the plant and do not develop from the flower. Therefore, among the given options, pea is the only vegetable and not a fruit.

Explanation
Enzyme precursors are not considered anti-nutrients in fruits. Anti-nutrients are substances that interfere with the absorption or utilization of nutrients in the body. Enzyme precursors, on the other hand, are substances that are converted into enzymes, which are essential for various biochemical reactions in the body. Therefore, enzyme precursors do not have a negative impact on nutrient absorption or utilization and are not classified as anti-nutrients.

Explanation
Green potatoes contain a toxic compound called glycoalkaloids. Glycoalkaloids are a type of alkaloid that are found in the leaves, stems, and sprouts of potatoes. When potatoes are exposed to light or stored improperly, they can produce higher levels of glycoalkaloids, especially solanine. Consuming green potatoes or those that contain high levels of glycoalkaloids can cause symptoms like nausea, vomiting, and diarrhea. Therefore, glycoalkaloids are the anti-nutrient peculiar to green potatoes.

Explanation
Spoilage of vegetables is typically caused by moulds, vermin, and moisture. Animals, on the other hand, do not typically cause spoilage of vegetables. They may cause damage to crops in the field, but once the vegetables are harvested and stored properly, animals are not a common cause of spoilage.

Explanation
Sun drying is the most natural means of preserving vegetables because it involves exposing the vegetables to the sun's heat and air, which helps to remove the moisture from the vegetables. This process inhibits the growth of bacteria and other microorganisms that cause spoilage, thereby extending the shelf life of the vegetables. Sun drying also helps to retain the natural flavors and nutrients of the vegetables, making it a popular method of preservation in many cultures.

Explanation
During freezing, vegetables are kept at a temperature below -19 degrees Celsius on the Celsius scale. This temperature is necessary to slow down or halt the growth of microorganisms that can spoil the vegetables. Freezing also helps to preserve the texture, color, and nutritional value of the vegetables.

Explanation
Green beans can be preserved by salting. Salting is a traditional method of preserving food that involves covering the food in salt, which helps to draw out moisture and inhibit the growth of bacteria. This process can extend the shelf life of green beans by preventing spoilage and maintaining their texture and flavor. Salting is commonly used for preserving various types of vegetables, including green beans, to ensure their availability and quality for a longer period of time.