Unit Conversion

The next time you’re standing in the kitchen, staring at some slightly wrinkly-looking but not-quite-old lemons, you might wonder whether they’ll do anything for your health as ingredients for a salad dressing or other healthy tonic. Know this: Cooks is sometimes mistaken about how much different types of citrus contribute to our diets. A handful … Read more

When you think about kale, you probably imagine a fibrous leafy green: chewy enough to be painful (if one were so inclined) or earthy enough to be delicious. But for most people interested in making this green vegetable part of their regular diet, that’s typically not the issue. The challenge is more related to volume … Read more

Tofu is not one-size-fits-all: It’s easy to think tofu must be pretty much the same thing nutritionally. Some kind of uniformly dense soy-protein block, but it’s far more complicated. An equal amount of firm tofu set with gypsum could pack as many minerals as a cup of milk, whereas an equal serving of silken might … Read more

Do you have sesame seeds? If so, they’re already in your cupboard. We put them in noodle dishes and toss them onto our bagels, yet those little flecks is packed with nutrients. Here’s why: most of us lump all sesame products together. Not true. How you prepare them affects their nutrition. The outer hull of … Read more

We think of bone broth as a superfood, a drink that strengthens our bones in each cupful. Here’s what you need to know: That’s partly true. While bone broth does offer gelatin, collagen, and other types of amino acids, it isn’t a particularly high-calcium food (dairy and leafy greens is). Most broths made at home … Read more

Without thinking about it, you grab a handful of almonds. Sure, you love them; they’re delicious plain or on top of cheese. And you know they’re good for you because, nuts! But you may overlook nutritional details, which include calcium. Nuts aren’t dairy, actualy, yet they serve a similar purpose in several ways. Once you … Read more

YOGURT: One kind of food, right? Nope! It is one category containing various ingredient. All bear the same-looking label. So each could be two cups of dairy consumed in a day. And the amount of calcium you take in may be quite different than that of another. If you choose plain lowfat vs Greek yogurt, … Read more

Blackstrap molasses gets a reputation for its healthfulness, so do you know why? You probably already know that blackstrap molasses are supposed to be good for you (and that’s partly because it’s got some iron in there). But what else give it this reputation? It certainly adds deep flavor to gingerbread, for starters. The dark … Read more

When we talk about nutrition, we tend to focus on dairy products when it comes to calcium. But broccoli also high in calcium (and yes, I said broccoli). If you take into account that cooking methods makes broccoli denser and heavier, think of this veggie as another option for your mineral needs. For example, one … Read more

Likely, raw kale was hard to chew. It is hard to chew. It tastes better cooked and cooking also changes its nutrition. Heat affects fiber and iron, and what happens if you cook your greens? Minerals don’t hold up as well to being measured in volume, since the leaves of the kale lose volume when … Read more