Functional foods − which should not be confused with ‘superfoods’ − possess specific components that contribute to better health.
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Articles on Vegetables
Displaying 1 - 20 of 77 articles
Thérèse Coffey’s recent suggestion that Brits eat turnips instead of tomatoes during food shortages was mocked – but the turnip hasn’t always been so unpopular, as a food historian explains.
Some people juice beetroot, some eat it, others mix up a drink from the powdered form. Here’s how it might affect your athletic performance.
Solar-powered cold storage technology is of prime significance in efforts to cut post-harvest losses.
Most of us know we should eat different coloured fruits and vegetables, but do you know why?
Pumpkins are a versatile fruit that can be prepared in many different ways.
The celebration of generous portions, meat and fat as masculine and patriotic would have been alien to Washington and Jefferson, who advocated vegetables and moderation as American ideals.
Heat can release bound up nutrients from vegetables.
Really, how productive is the average home vegetable garden – and will it leave you hungry? It largely depends on space, soil and gardening skills.
The preparation of ancient meals in prehistoric West Africa combined vegetables, pulses, tubers and, possibly, herbs and spices.
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.
Top contributors
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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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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor Nutrition and Dietetics, University of Newcastle
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Senaka Ranadheera is a Friend of The Conversation.
Senior Lecturer, The University of Melbourne
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, University of South Australia
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Research Associate, The Open University
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Chief Environmental Scientist, EPA Victoria; Honorary Professor, School of Natural Sciences, Macquarie University
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Environmental Chemist, Macquarie University
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PhD Candidate, School of Social Sciences, University of Tasmania, and Senior Research Consultant, Institute for Sustainable Futures, University of Technology Sydney
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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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Associate Professor, Melbourne School of Population and Global Health, The University of Melbourne
