I order my green tea leaves in small vacuum sealed baggies from China. They are crumbled up, but expand out once they become saturated. I typically use maybe
I love to cook and experiment with recipes. While I'm aware that calories are not a perfect measure of what makes you gain weight and what doesn't, I would stil
How can I calculate the Amount Per Serving label in the nutrition facts. Not basing it as a recipe where it is already stated but by ingredients. For example,
When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situ
If I Google calories in banana I get the result of 89 per 100g. However, this pack of chewy banana says 320 per 100g. Why the difference? The ingredien
Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most
This pack of nuts states 600 calories per 100g. Does this calorie count include the shell?
What is better: drinking cold milk or warm milk? My question is only from the nutrition point of view. I am interested to know which one has
Reading on google I found that cooking with solar cookers preserves nutrients. But if the solar cooker reaches high temperatures, I don't know if that's true.
If I keep fresh vegetables in the fridge, how quickly is vitamin C lost? What is the rate of loss in percent per day, or any other relevant measure?
I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources. BisonCentral.com lists it as
Ingredient lists on packaged foods sometimes list "lime". Does this refer to the citrus fruit, or to the chemical calcium hydroxide? As an example, Mission Or
I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a p
So some cheese products I buy have nutritional information on the outside that say things like "Good source of Calcium", or "Excellent source of Calcium", or "G
I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving,
I've been looking for nutrition facts for beans (bought in bulk, doesn't have a label) I bought but couldn't find which type there are. It too
It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates som
I am getting into fruit dehydration (and maybe of other foods) for backpacking. I'd really like to backpack with my own made food as much as possible and reduce
I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and lett
GABA rice seems to command a high premium is only found on Amazon in a few varieties, one by Koshihikari, one by Sempio. Is GABA rice anything but brown rice pr