I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy bean
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose
Does toasting bread change the amount of calories in the bread? i.e Does a slice of toast have more/less calories that a slice of bread? I know that some moist
What is the way to cook vegetables that keeps most of the nutrients?
My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I under
I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic. Wha
I got a bit confused when looking up nutrition values for milk versus kefir made from that milk. For some reason many tables list higher values of some nutrient
I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary
What are the nutritional data for (strained) water kefir, compared to the starting sugar water? I would expect there to be less carbohydrates and more vitami
If I roast a selection of mixed nuts, does it significantly change their nutritional content? Also: Are there any potential food safety issues around roasting
This is a related question to Do centrifugal juicers destroy vitamins through friction? Is there any quantitative data about the rate of vita
I will go hiking for 10 days, and the food I get in the lodges on the way is practically all starch, wtih < 15 g protein per day. I did this once and felt te
I have this recipe: 2 celery sticks 1 cucumber (large) 2 large handfuls of spinach leaves 1 large handful of lettuce (dark) 1/2 freshly squeezed lemon But I do
It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way? Does the high temperature destroy it? Is it merely absorb
I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per s
I enjoy eating ramen noodles cooked in the microwave at work. I've already learned to toss the sodium seasoning packet to avoid the salt, but I notice the nood
Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2)
Can I eat food cooked in cast iron to leach iron into the food? Is it a significant amount?
I was surprised by the added stone in the soup of this question: "Also, for irony, a large (cleaned) stone is always left in the pot" What would be the reaso
Does anybody have any data on the nutritional composition of chicken broth (liquid in chicken soup) and chicken stock (liquid from chicken bones)? For example,