Fruits & Vegetables: Nutrition, Culinary Uses & Preservation Written by Jody Braverman

Fruits & Vegetables: Nutrition, Culinary Uses & Preservation

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.

Health Benefits of Muscadine Grapes

Published Nov,30 2018 | By Jody Braverman

When you pop into your local market for some grapes, you’re far more likely to head home with the green or red seedless variety than with a bunch of muscadines.

Sliced brown champignons on concrete background. Top view.

What Are the Dangers of Eating too Many Mushrooms?

Published Nov,30 2018 | By Jody Braverman

Provided you do not consume toxic varieties that you harvested yourself, mushrooms are generally safe for consumption. They offer vitamins, minerals and antioxidants to your diet.

Fats in Fruits & Vegetables

Published Nov,28 2018 | By Jody Braverman

The Centers for Disease Control and Prevention recommends that adults eat 2 or 3 cups each of fruits and vegetables per day. Fruits and vegetables contain relatively few calories and feature high levels of important nutrients.

Acid Found in Lemons & Limes

Published Jul,08 2011 | By Jody Braverman

If you've ever cut yourself and then accidentally exposed the wound to lemon or lime juice, you know how acidic these fruits are. In fact, of all citrus fruits, lemons and limes have the highest citric acid content -- about 1.4 grams per ounce, or about 8 percent of their dry weight.