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Writing off parsnips simply as white carrots isn’t just scientifically incorrect. It greatly undersells this versatile root vegetable. Parsnips are related to carrots and parsley, but their nutritional benefits are arguably better than either one of them. Their taste is earthy, sweet and nut…

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It can be difficult to get excited about leafy greens. Though their health benefits are well documented, tucking into a bowl of lettuce seems underwhelming when compared to the pizzazz of, say, exotic fruits or vegetables. But leafy greens can lend a surprising amount of depth to cooking: As…

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If the old farmers’ saying is correct, stalks of corn should have long passed the “knee-high by the Fourth of July” milestone and be well on their way to reaching maturity for harvest, which can last from late summer to late fall. It’s a crucially important time: Corn is planted on some 90 m…

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Melons seem like they’ve been perfectly engineered for summertime. Light and refreshing, they are right at home on the breakfast table or packed in the cooler for a poolside snack. “Melons are low in calories, filling and a natural source of vitamins, minerals and antioxidants. They make a g…

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Though they cover 70 percent of the Earth’s surface and are full of life, oceans are also a deep mystery — about 95 percent of them remain unexplored. But the 5 percent we do know about is home to vibrant coral reefs, underwater volcanoes and countless plants and animals. King crabs, oysters…

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In the long view of history, asparagus is a relative newcomer to the United States. It didn’t make its way here until the mid-1800s, even though it had been grown in the Mediterranean region for thousands of years. The vegetable was so prized by ancient Egyptians they offered it up to their …

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Everyone knows how important greens are to good health, but it can be daunting to sit down to — let alone get excited about — a heaping bowl of kale. Microgreens deliver an abundance of nutrition in a fraction of the volume.

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Though food and diet trends come and go, olive oil has been around for centuries as a building block of good recipes and good health alike. “It falls in that amazing food sweet spot that can seem rare these days. It is something that is both delicious and good for you,” says Hank Dart, who w…

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Holidays and root vegetables go hand in hand: Mountains of buttery mashed potatoes pave the way to a sweet potato pie finale. Foods like these might not represent the healthiest choices to make this month, but that doesn’t mean root vegetables are inherently bad. Rethinking their preparation…

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Missouri is right on the handle of the country’s breadbasket. Wheat grows so extensively in this region it’s easy to forget that there have been times throughout U.S. history when the government has asked Americans to scale back consumption to help conserve food, such as Wheatless Wednesdays…

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It seems like you can’t swing a broomstick in October without hitting some kind of squash. The deep golds, oranges, and greens perk up porches, tumble out of cornucopias, and in general covey the awesomeness of autumn. They make up part of a huge family called Cucurbitaceae; its nearly 1,000…

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September and apples go hand in hand. They’re the classic symbol of a new school year, but it turns out the humble fruit itself has many lessons to impart — far beyond “A is for apple.” It’s also for “antioxidants” and a slate of other nutritional benefits, all in a perfectly packaged fruit …

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We have been told that it isn’t wise to compare apples and oranges because they are so different from each other, but few people would even bother to compare, say, mangoes and almonds when it would be quite easy to do so: They are both stone fruits. Also known as drupes, stone fruits are so …

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Few vegetables have the incredible array of taste and color as heirloom tomatoes — and they are at their peak right now. We’re looking at you, avowed tomato haters who sneakily slide them off of sandwiches when you think nobody’s looking. Hear us out: Heirlooms may well convince you otherwise.

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Grilled hamburgers are the quintessential summertime food in the United States, a meal that seems hard to improve upon. But building a better burger — perhaps (gasp!) even a non-beef one — is possible with a little creativity. And the nutritional benefits of nontraditional burgers are enormous.

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By definition, sausages are meats — often combinations of meat — that are usually processed, salted, and made with nitrates. So it’s not surprising that sausages are generally not at the top of nutritionists’ lists of healthiest foodstuffs. “When it comes to meat, there is research that show…

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Eggs are elementary; they’re symbols of life itself. They’re building blocks of recipes from birthday cakes to croque-madame. Along with bread and milk, eggs are among the first things to fly from grocery-store shelves when the weather turns treacherous. They have been praised as “incredible…

Cabbage consumption tends to spike in the United States around St. Patrick’s Day, when the green buddies up with its Irish American ally corned beef. But this humble annual vegetable has numerous varieties and infinite uses, and it’s been a nutrient-packed staple in cooking traditions across…