I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is
Are there any calories in roasted coffee beans? And why do they seem to 'disappear' when turned into black coffee? According to some websites, there are (I'v
I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) tu
I am looking at: 100% peanut butter (no added salt, sugar, oils or anything else) 100% roasted peanuts (no added salt, sugar, oils or anything else) When looki
Is there a difference in the nutrient composition of cheap (home brand) raw/salted cashews sold in supermarkets like Walmart/Costco/Coles/Woolworths etc compare
I have stopped consuming any kind of dairy so I need substitutes for, among the rest, calcium. I've been advised to eat almonds, but I dislike the taste and tex
There are pretty confusing articles on this topic on the internet. Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we shoul
I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'R
One of my recipes is fish balls. My question is how would you increase the protein content of it without affecting the taste? I have very little sense of taste
I've seen a number of bean pastas that have pretty close to a 1:1 protein/carb ratio. For example, this black bean pasta has 23g carbs and 25g protein per servi
For other foods, the cooking temperature seems to make a difference to which macronutrients are extracted, and subsequently, to the taste of the final product.
Is there any company that produces milk with the sugar removed or replaced? If not, is there any way to do this on your own? I love skim milk and mostly buy Fa
I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up t
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finic
Unripe bananas are hard with thick skins and an unmistakeable raw flavour. As they ripen they shrink slightly, the skins become thinner, and the fruit becomes s
First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have
I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would somet
Looking at 100g chicken breast for example, I see that ~30g is protein and ~4 is fat. What is the rest of the 100g piece made of? Is that all connective tissues
I bought a 500g pack of Tesco penne pasta recently – https://www.tesco.com/groceries/en-GB/products/254878482 As you can see on the website, it states th
Does waiting for bread to rise before baking change the amount of standard macro- or micronutrients present? I imagine that baking would evaporate any alcohols