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.
A Chioggia beet, cut through the center, reveals a pattern of concentric light-red and white rings. The novel color combination and sweet taste of Chioggias makes this heirloom beet a favorite for salads and side dishes that even picky eaters can appreciate.
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Eggs are a versatile food that you can cook in different ways, with many accompanying ingredients and flavors. Add various meats, cheeses or vegetables to eggs to make a memorable breakfast, lunch or dinner.
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Packed with iron, calcium and vitamin A, spinach is a leafy green that boasts both nutritional value and flavor. Enjoyable by itself or as an addition to practically any entrée it’s added to, spinach is both a spring and fall crop that thrives in the cooler weather.
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Nutrient-rich carrots contain folic acid, potassium, magnesium and calcium, but their store of beta-carotene makes them a particularly excellent source of vitamin A. These root vegetables benefit eyes and skin, and they also aid in growth and the body's ability to fight infection.
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Pineapple is an excellent source of vitamin C, and it owes some of its tartness to a host of digestive enzymes that occur naturally in the fruit. Unfortunately, these enzymes and vitamin C can both contribute to diarrhea.
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A convection oven uses air, in addition to the heating elements, to cook your food. A third heating element inside the oven heats the air and a fan circulates the air around the food.
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An apple a day may not keep any physicians at bay, but apples are very nutritious. They are high in fiber, important for digestive health, and boron, which promotes bone growth. Apples are also rich sources of phytochemicals, an anti-oxidant found in plants, fruits and vegetables.
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Butternut squash is a hard-skinned winter squash with dense, sweet, orange-colored flesh. Its outer shell is thin and easy to peel. Butternut squash is especially rich in vitamin A, and also a good source of vitamins C and E.
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Hominy comes from white or yellow corn kernels that have been soaked in a mild lye or lime solution until they split and expand. Once cooked, hominy has a fluffier and chewier texture than plain corn and isn't as sweet. Look for the inexpensive kernels in the international foods section of your grocery store.
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Corn on the cob is best served hot immediately after it finishes cooking because it can become tough and lose flavor. There are several options you can use to keep the corn warm, depending on the amount of time until serving, the amount of corn you cook and the available equipment.
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Several chemical compounds in hawthorn berries have potential health benefits, especially for treating heart failure and other cardiac conditions. Its usefulness was discovered as early as the first century and it continues to be used today, the University of Maryland Medical Center reports.
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Bitter Lemon is a lemon-flavored beverage similar to tonic water. Due to its bold flavor, Bitter Lemon is used as a mixer for alcoholic beverages, but you can also drink it on its own.
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The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing. You don’t even need to peel them. You can cook these Canadian-born favorites in their skins to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time.
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Mushrooms sauteed in butter transform from bland and rubbery to soft with a subtle, nutty flavor in a matter of minutes. Use this basic technique to soften mushrooms for cream of mushroom soup or to top a sizzling hot steak, using mushroom varieties such as white mushrooms, portabellas or chanterelles.
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Although you usually think of eating potatoes baked, mashed or French fried, you also can eat them raw. Potatoes have several important vitamins and minerals. However, cooking potatoes can destroy or lessen the nutritional value, so eating potatoes raw gives you the greatest health benefit for your food dollars.
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Although carrots are chock full of nutrients, including beta-carotene, potassium and vitamins A and C, kids often turn their nose up at the bright orange vegetables. Often, cooking carrots with ingredients such as cheese or adding a bit of sweetness from honey or brown sugar make carrots more palatable to kids.
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According to the University of Maryland Medical Center, about one quarter of people believe that they may have a food allergy, but only two percent of adults actually do. Many times, a food sensitivity or intolerance is mistaken for a true allergy.
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Arthritis is an inflammatory condition that affects the joints, causing swelling, stiffness, limited mobility and pain. PubMed Health says approximately 37 million people in the U.S. have arthritis, which equates to almost 1 out of every 7 individuals.
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Broccoli is a good source of fiber, vitamins A and C, calcium and iron. There are three common methods for cooking crunchy broccoli on its own, although the Centers for Disease Control and Prevention recommends steaming or microwaving broccoli to ensure it maintains it nutritional content.
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Sweet potatoes, like the name implies, are a bit sweeter in flavor than their red, white or gold cousins. Sweet potatoes are also packed with vitamin A, vitamin C and fiber, making them a nutritious vegetable choice. Sweet potatoes are not just for enjoyment on Thanksgiving, and can be cooked in a variety of ways.
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