1) Green vegetables are typically ___.

a) High in calories.
b) Low in lutein and folic acid.
c) High in iron and calcium.

2) The red pigment in cherries ___.

a) Has been shown to reduce pain and inflammation.
b) Is low in antioxidants.
c) Is from potassium.

3) Squash is a good source of ___.

a) Vitamin A.
b) Riboflavin.
c) Vitamin B1.

4) Blue and purple fruits and vegetables ___.

a) Are low in antioxidants.
b) Help keep memory sharp.
c) Are typically low in fiber.