Fruits & Vegetables: Nutrition, Culinary Uses & Preservation Written by Kathryn Vera

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.

The Side Effects of Blueberries

Published Jan,08 2019 | By Kathryn Vera

Blueberries are loaded with nutrients and fiber, but if you have certain medical conditions, they may cause side effects such as gastrointestinal symptoms.

How to Cook Frozen Spinach Without Destroying Nutrients

Published Sep,09 2011 | By Kathryn Vera

Spinach is a healthy vegetable that contains high amounts of vitamin A , vitamin C, folate, iron and magnesium. When you don't have fresh spinach, frozen spinach is a great alternative.

Do Apples Have Acid in Them?

Published Sep,06 2011 | By Kathryn Vera

In addition to the low calories and the high fiber, the acid found in apples makes them a smart choice for building and maintaining good health. In fact, apples are a rich source of ascorbic and malic acid.

Orange Bell Peppers For Sale In the Market

Nutrition of Orange Bell Peppers

Published Jul,08 2011 | By Kathryn Vera

These days, more and more health professionals are encouraging you to "eat the rainbow." In fact, including foods in your diet of every color -- orange, green, yellow, purple, blue and red -- can help your body function at optimal levels and fight off certain chronic conditions.