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.
Grouper comes in numerous varieties, colors and sizes. Like most fish, grouper contains large amounts of protein, minimal amounts of saturated fat and no sugar. Unlike fatty cold-water fish, grouper does not supply large amounts of healthy omega-3 fatty acids.
Read more →
Campbell’s soups, an American food staple, have dominated the U.S. condensed soup market since their inception more than 130 years ago. Everyone knows they’re “M’m M’m Good,” as the firm's commercial jingle states, but you may wonder if they’re good for you, as well. Each can yields 2.
Read more →
Soy sauce, a common condiment throughout Asia, is a fermented sauce with a salty taste which is aged for several months.
Read more →
With it's rich flavor and juicy meat, duck makes a decadent addition to your diet. Overall, duck is fattier than many other types of meat, so opt for skinless breast meat to help limit your fat intake. Consume duck as a source of nutrients, and enjoy the health benefits associated with its nutritional value.
Read more →
Inserting genes not normally found in a certain food or plant results in a genetically modified food. Farmers genetically modify crops for one of several reasons: to increase resistance to certain viruses or toxins, to increase pesticide resistance and to increase resistance to certain powerful herbicides.
Read more →
Certified clinical nutritionists, or CCNs, and registered dietitians, often called simply RDs, are two types of licensed professionals who deal with dietary intake.
Read more →
Kosher dill pickles are made from small cucumbers known as gherkins. Made in the traditional Jewish manner using dill, garlic and salt brine to give the characteristic mouth-puckering, sour, pungent flavor, Kosher dills have few calories and few nutrients, unless you eat them by the barrel full.
Read more →