Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
Sprouting seeds and beans increases their vitamin levels, according to David B. Fankhauser, Ph.D. at the University of Cleveland Claremont College. Sprouted lentil beans contain vitamins A, B, C and E, all of which are important to your overall health.
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Cauliflower provides essential vitamins, minerals and nutrients, but it can also cause stomachaches or abdominal cramps. The culprit behind the stomachaches is cauliflower’s fiber content, which becomes most troublesome when you increase your fiber intake too rapidly without giving your body time to adjust.
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Like most fruits, bananas contain no fat or cholesterol and provide essential vitamins and minerals. Bananas have a higher calorie and sugar content than many other fruits, however, so consume them in moderation to avoid exceeding your calorie needs.
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At 1/4 to 2 inches in diameter, crabapples look like miniature versions of regular apples. However, a crabapple has a sour, pithy taste. Despite their unpleasant sharpness, crabapples generally aren't dangerous. Crabapples might give you a sore stomach if you eat a few, but they won't cause poisoning.
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Strawberries are chock full of nutrients, with a half a cup containing 45.5 mg of vitamin C, 50 IUs of vitamin A, 164 mgs of potassium, 18 mgs of calcium and 2.3 grams of fiber – all for a measly 39 calories.
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Scallops are a healthy food choice that can be part of a quick and nutritious meal. Serving them with vegetables adds essential vitamins and fiber, while keeping your meal low in fat and calories. Most vegetables pair well with scallops, which have a sweet, fishy flavor.
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Steaming is a simple way to cook vegetables while retaining flavor, color and nutrients without adding fat or calories. While steamed vegetables don't require sauce to make them taste good, a flavorful sauce complements the flavor and makes the vegetables even better.
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Romaine lettuce's high water content means there is no long-term preservation method suitable for making the lettuce last longer. Drying, canning and freezing all produce inedible results. For the best nutritional value, romaine lettuce is best served when it's fresh, green and crisp.
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Dried pomegranate seeds, known as anardana, are used in a variety of ways. They are rich in vitamins C, K and 6. They also contain the minerals potassium and copper. You can purchase sun-dried anardana in packages much like you would sun-dried raisins or cranberries.
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Eggplants are fruits related to potatoes, tomatoes, peppers and tobacco. Known as the nightshade family, allergic reactions to this group of plants is relatively common. Although rare, allergies exclusive to eggplants may arise from a number of different factors.
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Jammed fingers are a common volleyball injury. Your fingers may become jammed as the result of falling onto your outstretched hand or colliding with another player. Setting, spiking or hitting the ball can also result in jammed fingers.
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Potatoes are a source of carbohydrates, which provide you with energy, due to their high nutritional value. A typical russet potato contains no fat or cholesterol and is packed with fiber, potassium, B-complex vitamins, iron and vitamin C.
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According to Food Allergy Research & Education, approximately 4 percent of adults in the United States have a food allergy. Although banana allergies are not among the most common types of fruit allergy, they can cause life-threatening symptoms. See your doctor if you suspect you are allergic to bananas.
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Don't let your produce spoil your health or your budget. Fresh fruits and vegetables are full of nutrients, fiber and antioxidants. They are living, breathing organisms that will go to waste if not used in time, and their nutritional value diminishes as they begin to spoil.
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Fresh peppers have a clean flavor with a crisp texture that often seems to disappear quickly after you cut them. However, if you take steps to preserve their freshness, peppers will retain their crunch for up to one week after cutting.
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Tomatoes are extremely high in ascorbic acid, also known as vitamin C. Ascorbic acid is a powerful antioxidant, but it also can make for unpleasantly acidic tomato sauce. Fixing acidic sauce is possible, but it takes a little bit of adjusting and experimenting.
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Pears are a low-calorie, practically fat-free source of dietary fiber, vitamin C and other nutrients. Saute them in a frying pan for an alternative to eating them raw.
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Whether it’s served to go along with burgers and hot dogs or as a side dish for your favorite deli sandwich, coleslaw provides a delicious way to consume healthy veggies. Carrots are a staple in most varieties of coleslaw and along with adding a sweet taste they provide vitamins A, C, K, potassium, folate and choline.
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Sautéing raw onions brings out the natural sugars, rendering them tender and sweet, which is why they are referred to as “caramelized onions.” Technically, the word sauté means to cook something in oil over direct heat, but as technology changes, cooking terms evolve. "Sautéing"
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Using oranges as the basis for your breakfast smoothie takes the idea of fresh-squeezed orange juice to a whole new plane. By using the whole orange rather than just its juice, you get all of the fiber from the pulp that would otherwise be discarded.
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