Fresh fruits and vegetables actually lose nutrients as soon as they’re picked.
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Articles on Nutrients
Displaying 1 - 20 of 47 articles
New research finds that some common houseplants take in nutrients from outside the soil.
A new survey has revealed an alarming deterioration in the health of the River Thames ecosystem – but some of the recorded changes may be the result of a cleaner river.
Most of us know we should eat different coloured fruits and vegetables, but do you know why?
Everyone is feeling the heat these days – even species that develop underground.
Windermere has seen extensive algal blooms, attracting attention over its ecological consequences. But this is nothing new.
Diets high in fat, sugar and processed foods are associated with higher calorie intake, poorer memory and lower cognitive function.
Current expiration date system leads to confused consumers and wasted food.
A new review of the evidence found long-term low-carb dieters lost just under a kilo more weight than other dieters. But they could be missing out on some important nutrients.
Sugar gets a bad rap, but exactly which sugar is meant? Nutrient-dense sweet ripe fruits are a far cry from refined table sugar – and their differences can have big health implications.
In almost every way, one cheeseburger does not equal six apples. With the goal of optimal health in mind, a calorie is not a calorie is not a calorie.
A food historian spent a month at the Library of Congress trying to answer the question of why we have historically been, and remain, so focused on dietary protein. Here is what she found.
As the global South transitions to a predominantly urban future, food offers a way to understand the role of cities in future development.
Shakuntala Haraksingh Thilsted, a native of Trinidad and Tobago, is the winner of the 2021 World Food Prize for her work identifying small fish as valuable nutrition sources for developing countries.
A new study finds more deciduous trees like aspen are growing in after severe fires in the region, and that has some unexpected impacts.
We may think of plants as passive life forms, but they can cooperate, share resources, send one another warnings, and distance themselves from their communities when survival depends on it.
The spread of tawny crazy ants may be driven, in part, by their need for calcium. The calcium-rich limestone bedrock of the lower U.S. Midwest may provide ideal conditions for populations to explode.
Anti-nutrients naturally occur in food and can block the amount of other nutrients available for your body to use. But their effects aren’t all bad, which is why they’re undergoing an image makeover.
To avoid global warming on a catastrophic scale, nations need to reduce emissions and find ways to pull carbon from the air. One promising solution: spreading rock dust on farm fields.
Insect populations are falling as what they eat becomes more like iceberg lettuce and less like kale.
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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Senior Lecturer, The University of Melbourne
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Professor of Global Environmental Studies, Chancellor's Fellow and Director, John Muir Institute of the Environment, University of California, Davis
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Professor of Sustainability Governance, University of Technology Sydney
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Associate Professor, Deakin University
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Professorial Fellow, ARC Centre of Excellence for Coral Reef Studies, James Cook University
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Professor and Director, Centre for Agroecology, Water and Resilience, Coventry University
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Adjunct professor, universities of Monash and Swinburne, Swinburne University of Technology
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Lake Ecologist and Modeller, UK Centre for Ecology & Hydrology
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Professor of Nutrition and Food Science, University of Reading
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
