Lamb is an excellent source of protein, with 23 grams of protein per three-ounce serving and a powerhouse of other important nutrients including three B vitamins (B-12, niacin and riboflavin) and minerals (selenium, zinc and iron.)
Dubbed an ancient grain, quinoa is really not a grain at all. The quinoa seed is a complete protein that’s related to beets, chard and spinach. Try it in seed, flake or flour form.
Ann Macrina, PhD, is a Research/Teaching Associate at Penn State University. To get to know Dr. Macrina, Best Food Facts asked her a few questions.
Lately, we’ve been indulging in all of the sweet finds at Completely Delicious!
Wonder what’s causing the uproar about an ingredient as basic as salt? Find out what registered dietitian Carolyn O’Neil has to say about sodium reduction at home, in restaurants and in packaged foods at the store.
Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.
Remember - foodborne illness is preventable! Follow the recommendations in the infographic below about good food safety practices.
Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.
Meet Lisa Reeck – Minnesota dairy farmer, long-distance runner and blogger at Cow Spots and Tales.
Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.
What are your favorite food combos? Take our latest poll!
Whether you’re fueling your body for the day ahead or an intense workout, protein is an important part of a balanced diet.
Whether you’re training for a race or just looking to keep up with the demands of daily life, protein is an important part of a balanced diet.
John Marcy, PhD, is an Extension Food Scientist, University of Arkansas. To get to know Dr. Marcy, Best Food Facts asked him a few questions.
Ever think that the future of food would involve a 3-D printer? Phil Lempert, the Supermarket Guru, talks about the technology of 3-D printing for food.