Name that FOOD!

by Alice Henneman, MS, RD and Linda Boeckner, PhD, RD

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Most of us eat at least three times a day. How much do you REALLY know about the foods you eat? Play “Name that Food” and find out! (answers at end of article)

Food 1: I’m red and round and contain vitamins C and A. Though most people call me a vegetable, I’m really a fruit. I taste best when I’m stored at room temperature away from direct sunlight.

Food 2: While I’m often thought of as a vegetable side dish, I also can be served as a meat-free entrée. I’m kidney or oval shaped. I provide protein, fiber and am an excellent source of folate, a B vitamin.

Food 3: I’m a green fruit that is a source of “monounsaturated” fat, a heart-healthy fat. Store me at room temperature until I ripen. 

Food 4: I’m on the nutty side of the same plant family as peaches and apricots. I’m a good source of vitamin E. There are 23 of me in one ounce, about a handful. Hint: I begin with an “A” and am often served in a mixture with other similar foods.

Food 5: I’m a member of the grain food group and a good source of fiber. I increase in size after I’m prepared. Three cups of me, served without added fat or sugar, provide less than 100 calories. I’m often eaten as a snack.

Food 6: A cup of me is similar to milk in calcium content. I’m available in several flavors. I’m a good source of protein and the B vitamin, riboflavin.

Food 7: I’m a good source of potassium. Store me at room temperature until I ripen; then refrigerate me. Though my skin darkens in the refrigerator, I’ll still be light inside.

Food 8: I belong to the morning glory family. I’m orange and high in vitamin A.
I taste best stored in a cool, dry, dark place (55 to 60 degrees F) and stay fresh for 3 to 5 weeks. At room temperature, I’m at my peak for about a week. I’m sometimes served mashed.

Food 9: And for a last question, here’s a food riddle … You throw away the outside and cook the inside. Then eat the outside and throw away the inside. I’m yellow in color. Hint: after throwing away the “outside,” the “inside” becomes the “outside.”

ANSWERS

• Tomato
• Dried beans (Great Northern, kidney, garbanzo, black beans, etc.)
• Avocado
• Almond
• Popcorn
• Yogurt
• Banana
• Sweet potato
• Corn on the cob. You throw away the husk (outside), cook and eat the corn (inside AND new outside), then throw away the cob (inside).

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