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Food Profiles

Spinach: A Great Source of Iron, Vitamin K, and Phytochemicals

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Spinach, in all its varieties, is one of the most nutritious “regular” foods in existence. One only needs to look at its bright, vibrant leaves to understand that this annual flowering plant, which is native to central and southwestern Asia, is brimming with all the essential nutrients that our bodies need for maintenance and growth. This article takes a closer look at the health benefits of spinach. Most of these benefits relate to cooked spinach,…

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Onions: Little Bulbs Packed with Disease-Fighting Quercetin and Allicin

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It is difficult to imagine a world without onions. These much-loved vegetables, which are the bulbs of the onion plant, have countless uses in the kitchen and are a chief ingredient in many sauces, salads, and ethnic dishes. In fact, onions of all types are so popular as secondary ingredients that we often forget that they’re nutritional powerhouses in their own right. As this article will prove, however, eating an onion a day (ideally raw)…

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Hemp Seeds: Excellent Sources of Fatty Acids, Protein, and Fiber

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Few plants have been as revered throughout recorded history as hemp. This green herbaceous plant, which is a high-growing variety of Cannabis sativa, has been cultivated for centuries to make durable clothing fibers, nutritious oils, building material, and even paper. Traditional medicine, particularly ancient Chinese and Ayurvedic medicine, also prized the plant for its significant medicinal properties. Since hemp does not contain large amounts of tetrahydrocannabinol (THC), the mind-altering ingredient found in regular marijuana, hemp…

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Peas: Surprisingly Good Souces of Phytonutrients and Protein

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The common green pea, which is the seed of the Pisum sativum plant, has been a staple food across the world for centuries. Indeed, archaeologists have found that peas were regularly consumed as far back as the late neolithic era of modern Syria, Turkey, Jordan, and Greece. Immature peas were also a popular food in medieval Europe, whose inhabitants often incorporated them into soups and gruel. Due to their small size, sweet taste, and starchy…

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Cabbage: Natural Medicine for Cancer and Diabetes

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The robust and abundant cabbage, which is closely related to other leafy green vegetables like broccoli and cauliflower, has a long history as both a food and medicine. For example, the Ancient Greeks would routinely prescribe cabbage or cabbage juice to treat constipation or mushroom poisoning, while the Ancient Egyptians consumed cabbage before meals to lower the intoxicating effects of wine. The British even brought cabbage to the trenches of World War I, since its…

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