Nutrition facts for superfoods like acerola cherry and ginger juice reveal hidden health benefits. Learn about the three types of lipids, the difference between cider and distilled vinegar, and the best vitamins for vibrant skin.
Made from white rice flour, rice noodles are most commonly sold dried, although you can often find fresh ones in Asian grocery stores. Versatile, rice noodles can be stir-fried, used in soups, or even deep-fried to make a garnish; the noodles will puff up and become very crispy when deep-fried.
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A spicy food in traditional Korean cuisine, kimchi is no longer just a condiment or side dish to a Korean meal. This spicy fermented napa cabbage is now frequently included in salads, sandwiches, stir-fries and soups.
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Yogurt, made from fermenting milk, naturally contains healthy bacteria that provide nutritional support for your digestive tract. However, high heat exposure -- either during the pasteurization process or during cooking, when yogurt is added to hot foods -- will destroy the bacteria.
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Glucose is a type of sugar found in a range of foods, including fresh fruits and honey. Glucose is sometimes also called "blood sugar" as it is created when your body breaks down carbohydrates -- both sugars and starches.
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Moong dhal beans are the same as mature mung beans, and are similar in size, shape and texture to lentils and split peas. Yellow colored, moong dhal beans are split in half and peeled, so that they have a flat and rounded side, and are quick cooking.
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Tapioca, most commonly used in pudding, is a starch made from the root of the cassava plant. It can be purchased as granules, flakes and powders, although it's most commonly available in the form of little round balls. You can make savory and sweet dishes with tapioca, or simply use it as a thickening agent.
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Mildly spicy with a strong vegetal taste, red cabbage is associated more with soup and coleslaw than with juice. However, this nutrient-packed vegetable can be juiced and added to other vegetable or fruit juices to increase the nutritional content. The U.S.
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Spongy, flat and dotted with tiny holes, injera is a traditional African flatbread served in both Ethiopia and Eritrea. Injera is served alongside various meat and vegetable stews and is used to scoop up pieces of food with your hands, as well as soak up the sauces part of every Ethiopian and Eritrean meal.
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Green apples — sometimes referred to as Granny Smith apples — are firmer-textured and more tart than their rosy or golden-colored cousins. While they can be eaten raw, their firmer texture lends itself to baking and cooking -- and they make an excellent juice.
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With its spicy taste and exotic scent, you might associate ginger with traditional cuisine from Southeast Asia, such as Thai curries or stir-fries.
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Native to South America, purple potatoes are an increasingly common sight in North American grocery stores. With their rich violet color, purple potatoes can be used like regular potatoes. Indeed, their bright splash of color lends an exotic flair to traditional dishes.
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The rich flavor, juiciness and tender texture of lamb kidneys adds robustness and depth to a dish. Common uses include chopped up in meat pies as well as quickly sauteed. Inexpensive, lamb kidneys are a good source of protein, although they are high in cholesterol.
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Because the potato is most often associated with baking, boiling or roasting for side dishes, juicing one may not have occurred to you. But, potato juice is nutrient-rich.
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Whether silky-smooth and cold-smoked, served over a cream cheese-smeared bagel, or as the hot-smoked, richly flaky, rosy-pink centerpiece of a charcuterie platter, smoked salmon is a culinary indulgence that can easily be purchased in regular grocery stores as well as specialty food shops.
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Crisp and pale green, celery is a low-calorie vegetable that's chock-full of nutrients. A 1-cup serving of fresh celery juice -- produced from 4 cups of chopped raw celery -- has 65 calories, less than 0.7 grams of fat and almost 2.8 grams of protein. This makes celery juice a good choice to help you get 3.
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Crisp and juicy, cucumbers are the basis of a good pickle, but they are also commonly eaten raw. A warm weather vegetable, cucumbers have a refreshing taste and can be easily added to sandwiches or salads to provide extra nutrition and a crunchy texture.
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Goji berries are now widely available in many health food and specialty food stores, although they used to be available only in Asian groceries. Used in Chinese medicine for over 6,000 years, goji berries are most commonly sold dried, although there are now goji berry juices and extracts.
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Also known as the prickly pear cactus, nopal cactus is a type of fruit common in North American deserts and throughout Mexico. Nopal can be eaten fresh, canned or dried, and its light, slightly sour flavor lends the fruit well to sweet and savory preparations.
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