Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Articles on Nutrients
Displaying 21 - 40 of 71 articles
If hunter-gatherers went beyond nose-to-tail eating to include the undigested plant matter in a prey animal’s stomach, assumptions about gendered division of labor start to fall apart.
Fresh fruits and vegetables actually lose nutrients as soon as they’re picked.
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.
While iron and calcium are the metals that get the most attention, zinc is also important for human health and function.
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.
Top contributors
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Honorary Associate Professor, University of Leicester
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Associate Professor, The University of Melbourne
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Programme Lead Nutrition and Health, Edge Hill University
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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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Associate Professor, Centre for Agroecology, Water and Resilience, Coventry University; Independent Social Research Foundation
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Senior Lecturer in Environmental Sciences, University of Manchester
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Associate Professor, Department of Entomology; African-American Studies, University of Illinois Urbana-Champaign
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Professor of Nutritional Epidemiology, University of Southampton
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Senior Lecturer in Sociology and Social Science Course Co-ordinator, Southern Cross University
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Professor of Sustainability Governance, University of Technology Sydney
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Senior Researcher, Agricultural Research Council - Animal Production, University of KwaZulu-Natal
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Ph.D. Candidate in Marketing, University of Georgia