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Articles on Vegetables
Displaying 61 - 80 of 82 articles
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
The populations of most Western countries report eating far less fruit and vegetables than they’re supposed to. So what’s making it so hard for us to get to the recommended ‘two and five’?
Reports about trace amounts of pesticides, like the EWG’s Dirty Dozen, can leave people afraid to buy fruits and vegetables. But the hype is often overblown.
Whatever we’re told, getting a decent amount of fruit and veg into our diets is a struggle. Time then to focus on designing dishes that hit the sweetspot.
Sydney, Melbourne and many other areas can expect to pay more for veg from next month, after widespread crop losses in Bowen, a major source of winter vegetables such as tomatoes, beans and capsicum.
Tiny versions of leafy green vegetables and herbs have made it from restaurant tables to the home kitchen. But are these microgreens healthier for you than regular greens?
A new study links 10-a-day with living longer but that’s not the full picture.
When we compared the risk of early death between vegetarians and non-vegetarians while controlling for a range of other factors, we did not find any statistical difference.
Sausages, hamburger patties, lamb chops and T-bone steak. There is nothing like the traditional barbecue on Australia Day.
Lead contamination remains a persistent issue in urban soils.
There is no evidence supporting claims that cooking or heating food in the microwave can give you cancer or food poisoning.
Consumers tend to think that healthy foods have to cost more than their less nutritional counterparts. New psychological research looks at how pervasive this is.
Healthy eating can still be delicious! Limit dietary blowout by going into the Christmas and holiday period with a plan.
High blood pressure can be treated or prevented. Eating oats, fruit and vegetables – and beetroot, in particular – helps. So does avoiding salt, liquorice, caffeine and alcohol.
When botany and linguistics collide: pumpkins are fruits and there’s technically no such thing as a vegetable. But try telling that to a five-year-old and see how far you get.
Everything you need to know about the humble spud.
Eating more frozen food could help us reduce waste, beat the obesity epidemic and have more money in our pockets – what’s not to like.
Environmental sustainability will not figure into this year’s Dietary Guidelines for Americans, but the process helped build evidence – and consumer support – for inclusion in future DGAs.
The battle to reduce food waste and increase access to nutritious food just got a whole lot cheaper and uglier in Australia. In early December, Woolworths launched its “odd bunch” campaign, becoming the…
Top contributors
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor in Food Science and Human Nutrition, University of Canberra
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Research Associate, The Open University
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Associate Professor, School of Medical, Indigenous and Health Sciences, University of Wollongong
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Professor Nutrition and Dietetics, University of Newcastle
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Senaka Ranadheera is a Friend of The Conversation.
Associate Professor, The University of Melbourne
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Nutrition Epidemiologist, CSIRO
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Postdoctoral research fellow, Macquarie University
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Associate Professor of Public Health, University of Sydney
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Environmental Chemist, Macquarie University
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Chief Environmental Scientist, EPA Victoria; Honorary Professor, School of Natural Sciences, Macquarie University
