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Phytochemicals
Save the Guts: Roast Your Pumpkin Seeds
Before you throw out the guts of that jack-o'-lantern you've carved, try this basic, healthy recipe for roasted pumpkin seeds.
Pumpkin seeds are loaded with nutrients. They're high in both plant sterols, which may help lower cholesterol, and phytochemicals, which promote prostate health.
Warm Spinach Salad With Grilled Shrimp, Almonds, And Dried Cranberries
Try this healthy lite spinach salad! Let's not forget all the great health benefits that spinach has to offer. Like other dark greens, spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant that's been shown, among other things, to reduce the risk of developing cataracts.Finding the Best Way to Cook All Those Vegetables
Finding the Best Way to Cook All Those Vegetables From the NY Times: http://www.nytimes.com/2008/05/20/health/nutrition/20well.html?th&emc=th By TARA PARKER-POPE Published: May 20, 2008 By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A growing body of research shows that when it comes to vegetables, it’s not only how much we eat, but how we prepare them, that influences the amount of phytochemicals, vitamins and other nutrients that enter our body.Health Benefits of Common Beans
By Dr. Michael T. Murray Michael T.The benefits of mushrooms
Since I was cooking a mushroom quiche today, I decided to do a internet search and find out some more about how mushrooms benefit my diet. I was quite pleased with what I found out! It turns out these rubbery little things pack quite a nutritional punch.
Calcium! Get Your Calcium Here!
Green leafy vegetables, beans, calcium-fortified soymilk, and calcium-fortified 100-percent juices are good calcium sources with advantages that dairy products lack. They are excellent sources of phytochemicals and antioxidants, while containing little fat, no cholesterol, and no animal proteins. Dried figs 10 figs =269 mg Total cereal, General Mills 3/4 cup =250 mg Calcium-fortified orange juice 8 ounces =250 mg Collards, frozen, boiled 1/2 cup =179 mg Tofu, raw, firm 1/2 cup =130 mg Kale, boiled 1 cup =90 mg Navel orange 1 medium =56 mg Raisins, golden, seedless 2/3 cup =53 mg Broccoli, raw 1 cup =42 mg Broccoli, boiled 1 cup =72 mg Brussels sprouts, boiled 1 cup =46 mg Chick peas, canned 1 cup =77 mg Kidney beans, canned 1 cup =69 mg Great Northern beans, boiled 1 cup =120 mg Vegetarian baked beans 1 cup =128 mg Azuki beans, boiled 1 cup =63 mg Baked beans, canned 1 cup =128 mg Butter beans, canned 1 cup =40 mg Lima beans, boiled 1 cup =32 mg Navy beans, boiled 1 cup =128 mg Pinto beans, boiled 1 cup =82 mg White beans, boiled 1 cup =161 mg Acorn squash, baked 1/2 cup =45 mg Beet Greens 1/2 cup =82 mg Blackeyed peas 1 cup =42 mg Cabbage green, raw 1/2 cup =25 mg Carrots, raw 1 medium =19 mg Cabbage chinese, boiled 1/2 cup =79 mg Kelp, raw 3.5 oz =168 mg Source: http://home.bluegrass.net/~jclark/calcium_foods.htm
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