A nutritionist breaks down the health-giving benefits of various salad leaves.
Articles on Vegetables
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As the cost-of-living crisis bites into our household budgets, growing or foraging food can save you money.
Functional foods − which should not be confused with ‘superfoods’ − possess specific components that contribute to better health.
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.
Top contributors
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Honorary Associate Professor, University of Leicester
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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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Professor, School of Medical, Indigenous and Health Sciences. Advanced Accredited Practising Dietitian, University of Wollongong
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Professor of Community Health and Wellbeing, The University of Queensland
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Research Fellow, School of Languages and Applied Linguistics, The Open University
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Lecturer, University of Leeds; University of the Western Cape
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Professor Nutrition and Dietetics, University of Newcastle
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Assistant Professor in Nutrition & Dietetics, University of Canberra
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Senior Research Associate, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne
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Professor, Business and Management, Queensland University of Technology
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Professor, Faculty of Agriculture and Environment, University of Sydney