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The egg is one of the most complete and versatile foods available. It consists of approximately 10% shell, 58% white and 32% yolk. Neither the colour of the shell nor that of the yolk affects the ...

“The emerging science is saying there are factors other than the protein, fat and carbohydrate content of foods that affect its nutritive value and potentially, its health value,” Prof Givens say ...

One of the easiest ways to monitor the nutritional quality of your food is to read the nutrient labels on packaged foods. These labels provide information on the amount of calories, fat, sodium ...

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Many of the fermented products consumed by different ethnic groups have therapeutic values ... to ferment foods is to coax micro-organisms into producing enzymes that also provide very useful services ...

Alfalfa is considered the “Queen of Forages” because of its high nutritive value. Alfalfa also has high N-fixation capacity meaning that no nitrogen fertilization is needed for its production.

Erythritol, a non-nutritive sweetener, may increase risk for thrombosis. Therefore, consideration of whether it should be reevaluated as a food additive is merited, although it is already designated ...

1 Water Management Research Unit, USDA-ARS, Parlier, CA, USA. 2 Department of Plant Sciences, University of California, Davis, CA, USA. 3 UC-Kearney Agricultural Research and Extension Center, Parlier ...