Those who ate the most fruit and vegetables daily had a 50% lower risk of developing type 2 diabetes compared to those who ate little or none.
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Articles on Vegetables
Displaying 1 - 20 of 55 articles
A new study shows high-fibre brown rice also contains more arsenic than white rice – so which is better for you?
Whether you like the taste of rocket or not, these leafy greens actually have many health benefits, including anti-cancer properties.
A nutritionist shares five habits becoming more common during the pandemic that she hopes will continue. Eating family meals together is just the start.
A gardening supply shortage during the pandemic showed our ill-preparedness to grow our own food. Permanent backyard veggie gardens can help us survive the next crisis, and provide everyday benefits.
What drives people to garden isn't the fear of hunger so much as hunger for physical contact – and a longing to engage in work that is real.
A spike in flour sales and an increase in home cooked meals could signal the start of a new healthier relationship with food.
Home gardens have shifted through necessity, from suffragette protest to hippy communes. Is coronavirus isolation the shove you need to start yours?
It's a great time to learn how to ferment foods. And don't turn your nose up at frozen veggies - they can be just as nutritious as some of the fresh produce in shops.
Advancements in data analytics can prevent food wastage and save farmers from significant losses along the fresh produce value chain.
Like many plants, onions have defenses to ward off creatures that may want to eat them. Their secret weapon is a kind of natural tear gas.
The charred remains of root vegetables found at Border Cave help us understand how early humans survived and thrived.
For your 2020 New Year's resolutions, think about keeping the microbes that live inside your gut healthy. Look after them and they'll look after you.
Pineapple and celery were the precursors of today’s obsession with kale and avocado toast.
Many trendy 'Instagrammable' foods have a long association with poverty.
Have you recently harvested a big fruit from your garden? Here an expert's tips on how to go from jumbo to gargantuan with your tomatoes.
To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that's a key part of a food's health potential – its structure.
Many chronic diseases increase our risk of Alzheimer's disease. This link between our bodies and our brains means certain healthy choices could protect our cognitive function.
Canada’s Food Price Report, recently published by Dalhousie University and the University of Guelph, predicts significant price hikes for vegetables this year.
Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
Top contributors
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Senior Teaching Fellow, Aston Medical School, Aston University
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Associate Professor in Food Science and Human Nutrition, University of Canberra
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Professor in Nutrition and Dietetics, University of Newcastle
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Associate Professor Nutrition and Dietetics, University of Newcastle
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Senaka Ranadheera is a Friend of The Conversation.
Lecturer, University of Melbourne
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Researcher in Department of Media and Communication, Cardiff University
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Research associate, University of Canberra
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Doctor of Botany, University of Melbourne
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Associate Professor in Agriculture, University of Sydney
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Associate Professor, Centre for Creative and Cultural Research, Faculty of Arts and Design, University of Canberra
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Fellow, Melbourne School of Population and Global Health, University of Melbourne
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Professor of Environmental Science and Human Health, Macquarie University
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Nutrition Epidemiologist, CSIRO
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Research Fellow, Urban and Regional Planning, University of Sydney
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Lecturer in Food Systems, University of Melbourne
