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.
With a range of bright colors such as red, yellow and green, apples are one of the oldest fruits known to man. Though crabapples are the only apples to originate in the United States, all 50 states grow them as a food crop.
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When Columbus came to America in 1492, he brought numerous discoveries back with him, one of which was corn. Originally from Mexico, corn's versatility quickly made it an important food crop throughout the known world and one that is still widely used today.
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Warm and fresh from the oven with hints of cinnamon wafting through the air and enticing your taste buds to succumb to its gooey, crunchy bliss, apple crisp is hard to pass up.
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With their sweet taste, distinctive smell and bright yellow color, bananas boast a wide variety of uses from food source to medicinal purposes.
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When crimini mushrooms mature and their tops extend, they take on the name portobello mushrooms. Around 6 inches in diameter, these large mature mushrooms boast an earthy flavor that gives them a whole new usefulness in cooking.
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Packed with iron, calcium and vitamin A, spinach is a leafy green that boasts both nutritional value and flavor. Enjoyable by itself or as an addition to practically any entrée it’s added to, spinach is both a spring and fall crop that thrives in the cooler weather.
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Grilling is a healthy way to prepare vegetables while enhancing their natural flavors. If the weather isn’t permitting you to grill outdoors, you don’t have to wait until the next sunny day to prepare the produce the way you would like.
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Though these tiny cruciferous vegetables look like a pint-sized version of a head of cabbage, Brussels sprouts pack a flavor that’s all their own. Rather high in protein for a vegetable, Brussels sprouts provide 2 g of protein in just a 1/2-cup serving.
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