Browsing: vegetables

There is a feeling that the peel of vegetables and fruits has become a health symbol. “Don’t peel, all the vitamins are there,” “The peel is most important,” “Most of the nutritional value goes to the trash” – these are sentences that repeat themselves over and over. When is this true and when might it…

Date: August 23, 2026trate and plant-based iron from vegetables and other foods into protective molecules that may benefit the heart and metabolism. In experimental models, higher levels of these compounds were linked to lower blood pressure, better blood sugar control, healthier blood vessels, and less liver fat. Share: FULL STORY

The summer is the best season for fresh produce. Grocery store shelves are lined with juicy pink watermelon, orange-yellow squash and ruby red heirloom tomatoes.

Citing unhygienic conditions and the risk of contamination, nutrition experts have asked Nigerians to stop having vegetables sliced in open markets without first washing them.

Nutrition labels have spent years leaning on words like low fat, healthy and reduced sodium, hoping that would be enough to get people to fill their plate with vegetables. Most of the time, it barely moves the needle.

Most of us aren’t eating anywhere near enough vegetables, and we’re suffering the health consequences.

A study conducted in India found that replacing chemical fertilisers with organic ones allows vegetables to regain the nutrients lost over decades of intensive agriculture.

Fruits and vegetables are an important part of our diet. They provide nutrients and fibre, and many contain additional compounds (known as bioactives) that can improve health. But not all foods are created equal – with big differences in the amount of bioactives we get from cabbages, carrots, pulses and peppers.