The turkey doesn’t have to be the star this Thanksgiving. Vegetable side dishes are packed with nutrients − depending on how you prepare them, they can help keep you energized this holiday season.
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Don’t underestimate the nutritional punch this diminutive cabbage packs.
Raw veganism may have more risks than benefits.
Heat can release bound up nutrients from vegetables.
The future of Christmas food could include artificial meat, soil-free veg and hybrid protein treats.
Some studies reported skin improvements from collagen supplements. But many of these studies were sponsored, fully or in part, by cosmetic or supplement companies.
Phytonutrients are chemical compounds found in plants. They appear to have a variety of benefits for human health, including possibly lowering the risk of cancer and type 2 diabetes.
A seasonal diet could reconnect people with nature’s rhythms.
Are you getting enough vitamin B12, calcium, iodine and iron? Here’s what can happen if you don’t get enough – and how to ensure you do.
We pick healthy foods to look after our bodies, but research shows certain healthy choices can also benefit our brains.
It’s not just about getting kids to eat their greens; they should be eating fruits and vegetables of all different colours. Here are some strategies to make it easier.
Tasty, nutritious, traditional – it’s a seasonal superfood. Here’s the evidence.
Do you hate vegetables? You’re not alone. About 20% of the population are “super-tasters”.
We hear about the benefits of antioxidants, but who knows what they really do? Actually, quite a lot. They repair cellular damage caused by trouble-making free radicals.
From turkeys to salmon and brussels sprouts, modern living is putting mounting pressure on the festive feast.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer in Nutrition, Food, and Health Sciences, Teesside University
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Senior lecturer, University of Technology Sydney
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Professor of Plant and Soil Biology, University of Sheffield
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Professor, School of Medical, Indigenous and Health Sciences. Advanced Accredited Practising Dietitian, University of Wollongong
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Assistant Teaching Professor in Nutritional Sciences, Penn State
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Professor of Pharmacology, UNSW
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Associate Professor of Chemistry, University of Richmond
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PhD candidate, University of Wollongong
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Research Scientist, Quadram Institute
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Senior Lecturer in Agriculture, Bournemouth University
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Research Fellow in Geography, University of Sheffield
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Lecturer in Nutrition and Dietetics, King's College London
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Chair in Food Security & Sustainability, University of Stirling
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Research Leader, Personalised Nutrition and Gut Microbiome, Quadram Institute