These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating c
Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is co
I have been fermenting vegetables, kimchi for the most part, for a few years and am familiar with the general arc of the process, as well as observing how activ
I would like to know how many milligrams of caffeine are there in a gram of dried matcha powder.
I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must b
The math on the carbohydrates section doesn’t seem to add up... how to decipher this section of the label?
What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar
I am currently trying to research nutritional facts for cured meats and other preserved foods. In specific, I am looking for any information about the caloric
(In the UK) I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour. The salt content on the nutrition info
Once I open canned tomatoes and transfer it to a glass jar, what is the rate of deterioration of their lycopene content?
I've had this question in my head since forever, it's kind of a food sciencey question. I understand that cooking changes the properties of food including their
We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cere
I have found that pea protein isolate has high phytate content that inhibits mineral absorption. Some articles from a company that sells it quote a low number b
Does yeast overtake flour? if yes then does it become protein from carbs? When we start with 100% flour does it become 70% flour 30% yeast germs after fully fer
I've been looking into nutritional composition of beverages and I've found something weird: sometimes, when the same product is served in a different container,
I want to make ketogenic bread with Psyllium Husk. I am confused from looking online at the nutritional value of psyllium husk. Some websites
I bought some "Keto-Ice Cream" a few days ago, and I have been since questioning the trustworthiness of its Nutritional Facts. I would like some help to deciphe
In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How
We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much
I bought a bunch of packs of whole wheat pasta thinking how nutritious this would be and now I read the very thing I am after which are the minerals in the hard