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.
Like other summer squashes, zucchini is a healthy and flavorful vegetable that you can add to all different kinds of dishes. Use it in a pasta sauce, add it to a stir-fry or bake it into sweet loaves of quick bread.
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Farmers harvest bright, glossy red currants off bushes when they are ripe, then rush them to market while they're still fresh. Cooks use red currants in a variety of dishes. As ingredients, red currants are as nutritious as they are versatile -- fat-free, low-calorie and packed with vitamin C.
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Whether dipped into melted chocolate, baked into a pie, sliced onto cold cereal or eaten straight out of the pint, strawberries are a low-calorie source of essential nutrients. They're particularly rich in vitamin C.
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Originally from New Zealand, Gala apples are also grown extensively in the United States. They are generally sweet, firm and crisp -- and good for baking or fresh eating. Small to medium in size, gala apples, like all apples, are low in calories and rich in dietary fiber and vitamin C.
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Whether fresh or frozen, blueberries are an attractive, flavorful and healthy addition to pancakes. An average plate of blueberry pancakes with syrup has about 350 calories.
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