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.
Bananas turn brown because of a simple oxidation process. Oxygen oxidizes enzymes, according to food science professor Lynne McLandsborough in a July 2007 article for "Scientific American." This means that as soon as you cut a banana open, the pulp starts reacting to the air and turning brown.
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V8 juices come in a variety of flavors and combinations. The original vegetable V8 is a combination of eight vegetables, but the company also produces high-fiber mixes, as well as fruit juices.
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Broccoli sprouts can be found at health food stores or you can make your own using broccoli seeds. According to Sprout People, sprouting is very simple. Just soak the seeds for about 12 hours, rinse and place in a container on a windowsill, out of direct sunlight. Rinse every 12 hours.
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According to Recipe Tips, eating raw sprouts is not recommended because of the risk of bacteria and food illness. Cooking alfalfa sprouts will kill any potential bacteria on them, ensuring safety. Sprouts only stay fresh for a few days, even if you keep them in the refrigerator.
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Portobello mushrooms are one of the largest edible mushrooms. Plump, these edible fungi have an earthy smell and taste. Although you can slice or chop Portobello mushrooms just like any other mushroom, they are actually better when cooked whole because they retain their own meaty flavor.
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