Nuts can't burn fat -- no food can. Your body uses fat for energy only when the number of calories you consume is less than the amount you need to burn. However, nuts contain nutrients that may promote weight loss by helping you feel fuller longer.
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Any type of bean or legume can be sprouted, but mung bean sprouts are the most common type used in cooking. Sprouting can increase your ability to absorb nutrients in the beans that would normally be less digestible because they are bound by phytic acid.
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Canned pink salmon is economical, long-lasting and versatile. A 3-ounce serving contains only 4.2 grams of total fat, less than 1 gram of saturated fat and is an excellent source of vitamin B-12, vitamin D, selenium and heart-healthy omega-3 fatty acids.
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Andouille sausage is a smoked meat typically prepared from seasoned pork and fat. Cajun andouille sausage, one of the two main andouille varieties, is a common ingredient in Louisiana Cajun specialty dishes such as gumbo and jambalaya.
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Pork sirloin roast is an excellent alternative to traditional beef roasts for health-conscious home cooks: For every 3-oz. serving, pork sirloin contains fewer calories and less saturated fat than lean beef roasts such as beef tenderloin.
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Chilean sea bass, also known as the Patagonian toothfish, is a large, white-fleshed fish primarily found in the deep water between Antarctica and the tip of South America. Although it shares the name, this fish does not belong to the bass family and is not the same as sea bass fished in the United States.
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The U.S. Department of Agriculture says that at least half of the grains you consume each day should be whole grains like brown rice.
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If beans and legumes like black-eyed peas aren't a regular part of your diet, they should be, says the Harvard School of Public Health. Unlike animal-based foods, beans and legumes are naturally low in fat, have no cholesterol and contain enough nutrients for the U.S.
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If you have a home-grown supply of wax beans, consider yourself lucky. Wax beans -- which are commonly yellow but can also be purple or green -- are low in fat, high in dietary fiber and rich in nutrients like vitamin A.
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Edamame is the name given to young, immature green soybeans. They're quick-cooking, nutritious and versatile, notes "The New York Times" food columnist Mark Bittman. Edamame is available fresh or frozen, either shelled or still in the pod.
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A 1-cup serving of fresh squid -- also known as calamari -- is low in fat, rich in protein and an excellent source of essential nutrients like copper, selenium and vitamin B-12.
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Approximately 34 percent of Americans make a special meal on St. Patrick's Day, and by far the most popular choice -- although it isn't authentically Irish -- is corned beef. Traditional corned beef recipes call for boiling the meat in a large stock pot along with vegetables like carrots, potatoes and cabbage.
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Collard greens are packed with dietary fiber, vitamin A, vitamin C, manganese, calcium and iron. A staple in Southern cooking, collard greens can be used in place of other leafy green vegetables like spinach, Swiss chard, kale or mustard greens.
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Developed in 1940, the Rice Krispies treat traditionally consisted of three ingredients: butter, marshmallows and Rice Krispies cereal. Marshmallow Fluff, a commercial brand of marshmallow crème, is often substituted for the marshmallows in the typical Rice Krispies treats recipe.
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Grilled steak is the king of backyard barbecue cooking, and one of the best cuts of beef to use for turning out the juiciest, most flavorful steaks off the grill is boneless rib eye.
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Knackwurst, also known as knockwurst, is a preboiled, fully cooked German sausage typically made from ground beef, pork or a combination and heavily seasoned with garlic. When heated, the outer casing of knackwurst becomes crispy, giving it a texture different from other sausages such as bratwurst.
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Celery got its reputation as the ideal diet food from its low calorie content: A single cup of raw celery has just 16 calories. It is also cholesterol-free, contains only a trace amount of fat and has a high concentration of essential nutrients like vitamin K, vitamin A and fluoride.
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Catfish is high in protein, low in fat and a good source of essential vitamins and minerals such as vitamin B-12 and phosphorus. A 3-ounce serving of catfish is also rich in the omega-3 fatty acids linked to a decreased risk of heart disease.
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A 3-ounce serving of cooked cod is an excellent source of protein and essential nutrients, such as vitamin B-12 and selenium. While low in saturated fat and cholesterol, cod is rich in the omega-3 fatty acids that may help lower your risk of heart disease.
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Swordfish is one of the few fish that is a breeze to grill: its strongly flavored steaks are sturdy enough to hold up to the high heat needed to yield fish that is crispy brown on the outside, moist on the inside.
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