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.
Strawberry preserves are simple to find in any grocery store, and because they’re already sweetened and thick, they’re quite easy to make into a dessert sauce or topping. Pectin, a natural binding agent, keeps the preserves thick and will also give your sauce a desirable consistency.
Read more →
Beets are not as common or popular as some other vegetables, such as broccoli and carrots, but they are sweet and nutritious and make a wonderful addition to meals. The tops of beets are a good source of vitamin A, while the red roots are a good source of vitamin C. They are also high in fiber, B vitamins and calcium.
Read more →
The plantain is a mixed breed fruit that is a vegetable in some cultures and referred to as the cooking banana. Its origin is Southeast Asia, but it is grown widely. It is a staple food in Africa, southern India and throughout tropical America because of its stability of production and high nutritious value.
Read more →
Steaming tomatoes allows you to easily remove the skins for use in sauces, soups, stews and other recipes. You can also steam the tomatoes as a prelude to canning and other forms of preservation.
Read more →
Mushrooms are a rich source of nutrients such as vitamin D and B, according to the University of the District of Columbia; 2 1/2 cups count as one daily vegetable serving. Baking mushrooms plain will give them a roasted flavor, and you can add baked mushrooms to another dish or as a topper on meats such a steak.
Read more →
Watermelon is a summer staple served at many summertime barbecues. Infusing a watermelon with vodka or another kind of alcohol, such as rum or whiskey, turns this cool and juicy fruit into a festive treat for adults at an outdoor party or picnic.
Read more →
Freezing produce is a useful technique for preserving food when it is in season and at peak ripeness. While it is common to blanch peppers prior to freezing them, it is not necessary to preserve the green peppers' texture or flavor.
Read more →
Onion rings are a common fast food item that are usually covered in a breading or batter and deep-fried. When you make an onion ring batter at home, the proper consistency is crucial for a crispy finished product.
Read more →
Although bodybuilding success depends largely on the quality of your workouts, the quality of your diet has a significant influence on your results as well. During a bulking, or mass-building, phase, you can be a bit looser with your diet, as the aim is to establish a calorie surplus.
Read more →
Russet is one of the most versatile types of potatoes, suitable for frying, mashing, baking and roasting. They are often called Idaho potatoes after the top producing state that grows roughly 11.5 billion lbs. of them each year. Russet potatoes are relatively low in calories, with only 160 calories in a medium potato.
Read more →
Pineapples are low-calorie, nutrient-rich tropical fruits native to the Caribbean islands, and to Central and South America. The Spanish introduced them to the Hawaiian Islands, which has become the primary producer of pineapples sold in the U.S.
Read more →
For most people, broccoli is one of the standard foods the rule-of-health phrase "eat your greens" brings to mind. This important vegetable also provides a nutrient-packed addition to the world of vegetable foods in the diminutive form of its sprouted seeds.
Read more →
Fresh ears of corn provide a slightly sweet vegetable side dish for summer meals. Corn on the cob begins turning up in supermarkets in late spring, but the summer months are prime corn season. The later ears of corn are often more tender and sweet.
Read more →
Your freezer allows you to store and preserve cooked peppers and onions, whether you've grown a bumper crop or found a sale at the grocery store. The frozen surplus cuts down on food preparation time because you don't need to cut up fresh peppers and onions every time a recipe calls for them.
Read more →
White cabbage is your standard variety of green cabbage that's been cut by the grower and buried in trenches to protect the heads from freezing. This technique, which is used in colder regions, is known as blanching and allows the grower to provide cabbage all winter long.
Read more →
Native to southern Brazil, passion fruit is usually purple or yellow in color and contains a sweet floral flavor that is similar to guava. In the United States, passion fruit is grown in Hawaii, Florida and California, and is an excellent source of iron, calcium and vitamins A and C.
Read more →
Whether you go for straightneck or crookneck, yellow summer squash is sweet and tender. The two varieties are similar and used interchangeably in recipes; yellow straightneck is smooth, long and cylindrical, while yellow crookneck has a bulbous bottom and a thin, bent neck.
Read more →
If you're struggling to meet your daily fruit needs, consider including more dried fruit in your diet. A 1/2-cup serving of dried fruit equals 1 cup of fresh fruit. Dried fruit also provides the same nutritional qualities as its fresh fruit counterpart, including similarities in its glycemic index.
Read more →
According to Dictionary.com, hash browns are "crisp-fried potatoes made by dicing, chopping, or mashing boiled potatoes and browning them in hot fat or oil." Hash browns are not just a breakfast food. They are a tasty side dish that can go with any meal.
Read more →
For a hearty and healthy meal, accentuate the mild flavor of yellow squash by baking it with your choice of tasty toppings such as low-fat cheese, crispy breadcrumbs and savory seasonings.
Read more →