If I look on nutritiondata.self.com for the nutrition value of raw lentils (as an example), it tells me the protein value per 1 cup is 50g. Ho
I cook my breakfast from several raw ingredients (about 12) and was trying to come up with caloric and nutritional content for the same, for f
I just bought my first juicer today and I'm having a blast experimenting with the different favors. I'm looking at all these juice recipes and they all say to
I hear some chefs saying on TV: "Don't cut your vegetables in the salad too small, because the smaller you cut them the more vitamins are lost." Is that true?
Which beans have the most calories per dry-weight? Note: This includes anything someone might refer to as a "bean" and excludes foods that are perishable.
Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be
Many recipes using frozen chopped spinach instruct one to thaw and squeeze out the water from the spinach. When I do this, how much nutrition I am squeezing ou
My daughter is going through a growth spurt right now and having trouble sleeping through the night. I asked this question on ParentingSE and
I tend to see spelt on a lot of stuff in organic/diet-sensitive parts of stores, in big letters suggesting they're advertising its presence. I know that it has
In a previous discussion, soaking beans in salted water prior to cooking was a suggestion to soften skins. Does this result in less calcium and magnesium conten
I hope that this is the right place to ask this question. My problem is that I wish to plan a diet for myself but - nearly - every database has different values
As the title says, I am looking for noodles that I can use to replace Japanese egg noodles, that are also low in LDL cholesterol. Can someone please suggest an
In another question, I asked about pasteurization of raw milk at home. I got some interesting comments (of course, I further searched on the internet) that some
Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
I'm wondering what's the relation between nitrogen factor, protein factor and energy from total protein. i.e Feta Cheese Nitrogen Factor: 6.38 Protein Factor:
I'm starting to make my own Kombucha and have seen scoby with many different colors, shapes, textures, etc. My goal is to have a scoby that produces good probi
http://caloriecount.about.com/calories-general-mills-cinnamon-toast-crunch-i8272 2.8g of total fat. Of that 0.4g is saturated fat, 0.9g is polyunsaturated fat
If you boil some greens and drink the liquid only, will that give you a lot of carbohydrate energy or none to little i.e. do you actually need to eat the solid
I'm working on starting a small home-based bakery that will ship food products sold on a website directly to consumers. (Specifically, cookies.) As part of this
Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., sa