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.
Pan-cooking zucchini keeps the flavor of the squash fresh and doesn't take much time or talent. Boiling the zucchini in a pot can make it mushy and steaming doesn't add any flavor. If you can slice and saute, you can cook zucchini in a pan.
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Canned foods are a convenient and inexpensive way to add fruits and vegetables to your diet, and their rich texture makes them a good meat substitute in vegetarian recipes.
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Casseroles are easy to make ahead of time and give you a hot meal on busy weeknights when you don't have time to cook. It's therefore unfortunate that both cooking and not cooking broccoli -- a classic casserole ingredient -- can ruin the final dish. If you're confused about broccoli, fear not.
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Watermelon is a juicy and tasty treat during the summer months. It provides you with a wealth of nutrients, including potassium and vitamins A and C, and the fruit has little impact on your blood sugar levels, making it a smart snack or dessert.
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Overall, apples are a healthy food choice, rich in fiber and vitamin C. But sometimes you can have too much of a good thing. Apples are high in sugar and have also been known to cause gastrointestinal distress. Pesticide residues are another possible concern, as are allergic reactions in some people.
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Potatoes do not preserve well when left whole, but you can turn them into twice-baked potatoes and place them in the freezer for up to three months. This method of preserving works well for extra potatoes from a plentiful garden harvest or a dinner for which you baked too many potatoes.
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Succulent pears work famously well as finger foods, but the summery fruit also lends itself to dishes ranging from tarts and chutney to salads and relish.
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Christopher Columbus introduced pineapples to Europe when he brought one as a gift to Spain's Queen Isabella from the island of Guadeloupe in 1493. Native to southern Brazil and Paraguay, pineapples were domesticated by the Indians, who carried the plant to South and Central America and the West Indies.
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Baby bella mushrooms, also known as criminis, are a type of fungus commonly used while cooking, says Bon Appetit. In addition to its appealing taste, baby bella mushrooms provide a number of important health benefits.
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Whether as a snack on its own or in a peanut butter sandwich, fruit salad or bread, bananas are a staple in the American diet. Even most young children know in order to eat the banana, you first have to peel it. Then, most people toss the banana peel in the trash or compost bin.
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Bell peppers provide a crunchy, nutritious snack full of vitamin C when served raw, but this vegetable also works well when when grilled, stir-fried, roasted or steamed. You can eat the cooked bell peppers plain, mix them with other ingredients, stuff them or add them to a salsa.
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Dried fruit serves as a handy and portable snack; dried goji berries may be a smart choice for your diet. Not only are these dehydrated fruits low in fat, they provide vitamins and may offer health benefits as well.
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Meatier, wider and less cylindrical than ordinary green beans, Romano beans are often referred to by the humble descriptor, “flat beans.” In some regions, they're also called Italian beans. Like green beans, crispy fresh flat beans can simply be steamed or microwaved until they're tender.
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A dinner plate may contain both a salad and cooked vegetables in addition to a protein such as fish or chicken, and perhaps a serving of rice.
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Oriental sweet potatoes, also known as Japanese sweet potatoes or Japanese yams, have a reddish skin that exhibits a bitter flavor, so these potatoes are usually served without it. As with traditional sweet potatoes, oriental sweet potatoes are rich in carbohydrates, with minimal fat and protein.
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Sweet, juicy kiwi may not always be practical for long-term storage or eating on the go, so consider dried kiwi fruit as an alternative with many benefits. This dehydrated fruit is low in fat, moderately low in calories and provides healthy minerals and fiber.
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Rather than buying a can of pumpkin puree, you can steam your own fresh pumpkin and use the tender, cooked meat as pumpkin pie filling or in a host of other baked goods, such as tasty seasonal cakes and cookies.
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White corn, commonly referred to as sweet corn, is in season in the United States between May and October. While grilled corn is also fairly common, boiling is the most common preparation for white corn, as it preserves the corn’s natural flavor.
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Lettuce is much more than a primary salad ingredient or an accessory placed on your sandwich or burger. Cooking lettuce gives it an entirely new texture that can be used in soups, stews or for many easy Asian side dishes.
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If the mention of squash conjures up images of steaming bowls of bright orange squash served as a side dish, you may be surprised to learn the variety of ways you can add frozen squash to your family’s menu.
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