The preparation of ancient meals in prehistoric West Africa combined vegetables, pulses, tubers and, possibly, herbs and spices.
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Articles on Vegetables
Displaying 1 - 20 of 68 articles
Eating more plant-based foods is great for your health, for farm animals and the environment.
Facing a growing bias against indigenous crops, Kenyan researchers set out to showcase the value in local options - and set a global standard.
Homegrown tomatoes and corn in Alaska? Climate change could make it possible in the 2030s and ‘40s – a rare silver lining for this fast-warming state.
Vegetables, fruits and legumes are nutritious and sustainable – but subsidies overwhelmingly neglect them.
Taking lessons from the past could help enrich our diets for little cost
Whether these chemicals are harmful to our health depends a lot on what molecules they interact with in our body.
Dried foods are a staple in many Aussie diets, but the industry is under threat as recurring drought makes fruit and vegetables harder to process.
New research shows both adults and kids are eating more nutritious food. But minorities and low-income populations still lag behind the rest.
While 2020 is now behind us, some of us may still be hanging on to a few COVID kilos. Shifting them can start with a few simple changes.
Although 52% of the UK’s food needs are currently met by domestic production, the remainder is heavily dependent on imports from the EU.
Pandemic border restrictions are keeping seasonal crop pickers from the Pacific out of New Zealand. Would adapting the quarantine system help?
For centuries Native Americans intercropped corn, beans and squash because the plants thrived together. A new initiative is measuring health and social benefits from reuniting the “three sisters.”
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.
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.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Lead for Evidence-Based Medicine and Nutrition, 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 Nutrition and Dietetics, University of Newcastle
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Senior Lecturer, The University of Melbourne
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Research Associate in Department of Sociological Studies, University of Sheffield
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Research associate, University of Canberra
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Doctor of Botany, The University of Melbourne
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Professor of Agronomy (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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Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
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Chief Environmental Scientist, EPA Victoria; Honorary Professor, Macquarie University
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Nutrition Epidemiologist, CSIRO
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Senior Research Fellow in Urbanism, University of Sydney
