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Vegetables

Across
Cucumber; eggplant; peppers; tomatoes
Leaves, seeds, flowers, roots, stems, fruits
Lose shape and texture, become mushy, lose nutrients and flavor, turn an unpleasant color
Beets; carrots; onions; potatoes
Asparagus; celery
Down
Beans; corn; peas
Broccoli; cauliflower
Flavor improves, color is attractive, easy to chew, easier to digest
Cabbage; greens; kale; lettuce; spinach