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.
Discover the nutritional value of Som Tam, Thailand's popular green papaya salad. This low-calorie dish is rich in vitamins and high in protein, making it a great addition to any meal. With its bold flavors and crunchy texture, Som Tam is a must-try for foodies and health enthusiasts alike.
Read more →
Brussels sprouts don't have the best reputation in the United States, but cookbook author Mollie Katzen says roasted brussels sprouts are tasty enough to change even the most devout hater's mind. They're also good for you: Boston.com health writer Deborah Kotz lists brussels sprouts as a wintertime superfood.
Read more →
Lentils have been a staple in the human diet since ancient times. A member of the same legume family that includes peas and dried beans, lentils cook quickly -- they don't require any presoaking -- and are an inexpensive, low-fat source of protein, vitamins, minerals and fiber.
Read more →
Hard apple cider is becoming more popular in the United States, reports "The Seattle Times," with sales increasing by 50 percent from 2011 to 2012. Made from a fermented mixture of yeast and freshly pressed apple juice, hard apple cider's alcohol content is comparable to that of beer -- around 4.
Read more →
According to legend, the French dip sandwich was developed in the early 1900s by Philippe Mathieu, a Southern California restaurant owner who accidentally dropped a French roll intended for a roast beef sandwich into a pan of hot meat juices, then served the "dipped"
Read more →
A 1-cup serving of canned, ready-to-eat split pea soup may contain as much as 965 milligrams of sodium, or over 40 percent of the 2,300-milligram daily sodium limit recommended for healthy adults. By preparing split pea soup at home, you can significantly decrease the amount of sodium per serving.
Read more →
Rainbow chard is the common name used to describe chard that has a variety of bright yellow, red, orange and purple stalks in each bunch.
Read more →
Dulse is an edible seaweed. Also known as sea parsley, reddish-purple dulse is available dehydrated or fresh, packed in salt. After being rehydrated for five to 10 minutes in water or rinsed to remove excess salt, dulse can be baked, stir-fried or added to soups and salads.
Read more →
Textured vegetable protein -- also known as textured soy protein -- is a healthy recipe substitute for browned ground beef since it contains no fat, saturated fat or cholesterol. Prepared from defatted soy flour, plain TVP contains no added flavors or colorings and can be stored in an air-tight container indefinitely.
Read more →
Tabouli is a traditional Middle Eastern salad prepared from minced parsley and mint leaves, bulgur, olive oil, chopped tomatoes and cucumbers and seasonings such as garlic, red or green onions and lemon juice.
Read more →
The glycemic index measures how foods affect your blood sugar. Items with a high glycemic index -- 70 or more -- are digested quickly, causing your blood sugar to spike and then drop rapidly.
Read more →
About 17 percent of the adults in the United States have high blood cholesterol, says the Centers for Disease Control and Prevention. An elevated cholesterol level increases your risk of developing heart disease.
Read more →
Iodine is an essential mineral. Adult men and women should have approximately 150 micrograms of iodine each day, and most people in the United States easily obtain this much through their diet, says the National Institutes of Health. By contrast, potassium iodide is a man-made salt compound of iodine.
Read more →
Carnitine aids in energy metabolism and removes toxic compounds from cells. Most healthy people synthesize all the carnitine they need from the amino acids methionine and lysine, but some medical conditions and drugs may lower the concentration in your body.
Read more →
In ancient times, cheese was made primarily from sheep's milk, notes University of Maryland sheep and goat specialist Susan Schoenian. Sheep's milk is sweeter than cow's milk and produces a cheese that contains more fat, protein and calcium per serving than cheese prepared from cow's milk.
Read more →
Vector cereal, more accurately known as Vector Meal Replacement, is a cereal from Kellogg's that's advertised as more than a breakfast cereal and is an entire meal in a bowl. Vector contains whole-grain wheat, rice and rice flour, soy protein, salt, cinnamon, shortening, vegetable oil, whole oats and soy lecithin.
Read more →
One of the best ways to lower your risk of cardiovascular disease is to eat 3.5 ounces of cooked fish at least twice weekly, says the American Heart Association. Not all fish are equally beneficial, however.
Read more →
The nutrition information for a serving of chicken enchiladas varies widely among frozen, refrigerated, restaurant and homemade versions.
Read more →
Tempura is a traditional Japanese style of cooking that involves deep-frying food that is coated in a light, eggless batter prepared from flour and water.
Read more →
Americans consume a lot of mozzarella -- more than11 pounds per person annually, according to the International Dairy Foods Association. Mozzarella is either fresh or aged, but cookbook author and chef Sara Moulton says they cannot be used interchangeably because the properties and textures differ.
Read more →