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.
Versatile tropical fruits, bananas are nutritional powerhouses, rich in vitamin C, potassium and dietary fiber. Crispy, sweet and guilt-free, baked bananas chips are a cinch to make. A portable, high-energy treat, baked banana chips are just right for a hiking trip or as part of a healthy lunch.
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A convection oven functions much the same way as a regular oven, except that a convection oven contains a fan that constantly circulates the heat evenly throughout the oven. Winter squash varieties such as pumpkin, butternut, acorn and Hubbard are good candidates for convection oven cooking.
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Russet potatoes, also known as Idaho potatoes, baking potatoes or chef's potatoes, are sturdy, oblong tubers with thick, brown skin. Russets are all-purpose potatoes that work well for frying, steaming, baking and roasting.
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Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a winter squash with a tough, dark-green or bright orange outer covering, depending on the variety. The fine-textured, golden flesh tastes somewhat like pumpkin or sweet potato.
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If you have an abundance of bananas, drying is an effective way to preserve the fruit with very little loss of nutrients.
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Sweet potatoes are one of the healthiest of all vegetables, providing generous amounts of potassium, vitamins A, C, E and folic acid. They are a good source of complex carbohydrates, and with the peel left on, sweet potatoes provide plenty of healthy dietary fiber.
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Although small red potatoes are often referred to as baby potatoes, the tender little potatoes, or new potatoes, can be any variety of immature potato in addition to red. The microwave oven is a good cooking method for baby potatoes because they have a high moisture content that works well for steaming.
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Steaming is an effective way of cooking nearly any vegetable, including red or green bell peppers or hot chili peppers. Nutrients are retained because the steam heats the peppers, which never touch the water. Steamed peppers also maintain their flavor, color and much of their crispy texture.
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Butternut squash is a winter squash with a mild, slightly nutty flavor. Like all winter squash, butternut squash is a fat- and cholesterol-free, nutrient-dense vegetable, rich in fiber, beta-carotene, vitamin C, folate, niacin and potassium.
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Blanching and freezing potatoes for French fries is a simple process. Blanching is the process of scalding vegetables to halt the action of naturally-occurring enzymes present in all vegetables.
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Steaming is a simple way to cook vegetables while retaining flavor, color and nutrients without adding fat or calories. While steamed vegetables don't require sauce to make them taste good, a flavorful sauce complements the flavor and makes the vegetables even better.
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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.
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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.
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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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Use a heavy skillet to prepare vegetables using a variety of easy cooking methods. Sauteeing is a quick-cooking method that retains the quality and flavor of nearly any vegetable.
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A summer squash appreciated for its tender texture and mild flavor, zucchini is suitable for countless hot and cold dishes. Unlike cooking methods that require liquids, roasting preserves all of the qualities that make zucchini special -- the taste, texture, color and nutritional value.
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