Vegetables Word Search Puzzle 8

CARROT: Carrots were originally purple, white, and yellow - not orange! Orange carrots were bred in the 1600s. They're full of vitamin A, which helps your eyes.

CUCUMBER: Cucumbers are 96% water, making them one of the most hydrating vegetables you can eat.

CHARD: Swiss chard isn't from Switzerland - it's named after a Swiss botanist. Its colorful stalks can be red, yellow, white, or pink.

TURNIP: Turnips were carved like jack-o'-lanterns for Halloween in old Irish and Scottish traditions before pumpkins became popular.

SORREL: Sorrel has a tangy, lemony taste because it contains oxalic acid, the same compound found in rhubarb and spinach.

GARLIC: Garlic has natural antibacterial and antiviral properties and has been used as medicine for over 7,000 years.

CABBAGE: Cabbage can be green, red, or purple, and is packed with vitamin C and vitamin K.

PARSNIP: Parsnips get sweeter after the first frost because cold temperatures convert their starches into natural sugars.

BEETROOT: Eating beets can turn your pee pink or red - a harmless condition called beeturia that affects 10-14% of people.