As you sit around the dinner table, see how many of these foods your family and friends can identify, based on the clues provided by Alice Henneman of UNL Cooperative Extension:

Food 1: I'm red and round and contain vitamins A and C. 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 entree. I'm kidney shaped 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 family as peaches and apricots. I'm a good source of vitamin E. There are 23 of me in one ounce (one handful). Hint: I begin with the letter A and am often served in a mixture with other similar foods.

Food 5: I'm a whole grain and a good source of fiber. I increase in size when I am 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 also a good source of protein and riboflavin, a B vitamin.

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 am a member of the morning glory family. I'm orange and high in vitamin A.

I stay fresh at room temperature for 3 to 5 weeks. I'm sometimes served mashed.

Food 9: Here's a food riddle... You throw away the outside and cook the inside. Then you eat the outside and throw away the inside. I'm yellow in color.

Answers: 1) tomato 2) dried beans 3) avocado 4) almond 5) popcorn 6) yogurt 7) banana 8) sweet potato 9) corn on the cob

Reminder for a healthier new year: For the highest nutritional value, eat foods as close to their natural state as possible.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga County.

Sweet Potato Stew

Makes 4 cups

1 cup cabbage

1 small onion, peeled and chopped

2 cloves garlic, minced (or 2 teaspoons bottled chopped garlic)

2 teaspoons oil

15 ounce canned diced tomatoes (do not drain)

1/2 cup apple juice

1/4 cup peanut butter

1/4 teaspoon ginger

1/8 teaspoon cayenne pepper

1 large sweet potato, peeled and cubed

1 cup frozen green beans

Wash and chop cabbage.

Heat oil in large saucepan over medium heat.

Add cabbage, onion and garlic. Saute 4 to 8 minutes, until cabbage is tender-crisp.

Stir in tomatoes (with juice), apple juice, peanut butter, ginger and cayenne pepper, sweet potatoes and green beans. Heat to boiling, reduce heat and simmer 20 to 30 minutes, or until vegetables are tender, stirring occasionally.