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Ask the Expert

how can i get a copy or list of the vitamins in fruits and veggies?

Thursday, September 23rd, 2010
Our What’s in a ½ Cup document provides a list of vitamins and minerals for the most popular fruits and vegetables. These are great to hang on your refrigerator or take with you anywhere you go! For any fruits and vegetables not on the list visit our fruit & veggie database.
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I was given a vegie that looks like a white carrot. Only larger. It’s somewhat spicy in taste. What is it? How to cook it?

Wednesday, September 22nd, 2010
Carrots do not only exist as an orange color, they are also purple, red, and white! Therefore, you could have been eating a white carrot. Red, purple, and orange carrots tend to have the same taste, whereas  Read More
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I work for the New York State Museum in Albany, NY. We are putting together interactive educational Public Health programs for families for the week of 12/27-12/30. Do you have any ideas for programs that our museum could do during this week?Thank you.

Monday, September 20th, 2010
Hello,
 
We have tons of materials available in our catalog as well as at Fruits & Veggies–More Matters. We have lots of materials that can be used as a display or for handouts. It is always good to get the  Read More
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Ordinarily stems of leafy vegies like kale and collards are not considered edible, but when making a green smoothie, my Vitamix blender can completely grind those up. So I’m wondering if there’s any significant nutritional value in those stems other than fiber or should I discard them? Here are the vegies with stems I use: kale, collards, chard, spinach, dandelion greens, basil, fennel, broccoli, carrot tops. Thanks. Jim Creighton

Saturday, September 18th, 2010
Many of the vegetables that you have listed can be, and often are eaten with the stems attached. The stems in general taste just like the vegetable. The only difference may be if the vegetable is larger and  Read More
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Do you know of any websites for tasty vegan (or vegetarian) recipes that young children can prepare to increase veggie intake?

Friday, September 17th, 2010
Our website has tons of great kid-friendly vegetarian recipes and a great section dedicated to Vegetarian Kids too! Our recipes focus on fruits and vegetables, so depending on what type of vegetarian your  Read More
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I have read that microwave cooking alters the structure of food in different ways than cooking conventionally. The use of microwave ovens has been restricted in Russia because of the following: Normally when one receives blood in a transfusion it is first warmed to body temperature in a warm water bath. A health worker in Russia decided to “modernize” the process by warming the blood to body temperature through the use of a microwaveoven. Once this microwave warmed blood was transfused into the patient, she quickly died as a result. The microwaved blood did not exceed body temperature in the warming process. What happened is that the blood cell’s molecular structure was altered in form so that the body could not “recognize” it. It’s as if it became a totally foreign substance the body could not use. When microwaves are used to heat food, the molecular, magnetic dipole moments of the molecules react by rotating within the electromagnetic field. Normal heating of food just cause the molecules to bounce around and heat up. However, the use of “microwave” heating makes each molecule “spin” around its axis instead of bounce…This causes it to heat as well, but it also causes extreme stress on the structure of the molecule so that it alters it’s ability to interact with other molecules as originally structured. The sheer centrifugal force of the molecular spinning process induced by microwaves literally “re-configures” the organic molecules into new forms that are difficult for the body to digest and use. Studies show that once a person begins eating more and more microwaved foods, their level of obesity increases in the same proportion.

Friday, September 17th, 2010

We aren’t aware of any such issue with microwaves. Also the multitude of human studies supporting the health benefits of fruits and vegetables do not differentiate between raw vs cooked fruits and  Read More

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Under What’s in season? Spring you listed under Radicchio, Ramps what are Ramps I have not herd of this before I didn’t know if this was a mistake or if there really is a fruit or vegetable called Ramps!Thank you, Becky

Friday, September 17th, 2010
Hello,
 
Ramps are indeed a vegetable. They are often called wild leeks and this may be why you have not heard of them. They are a wild onion native to North America and they resemble a scallion. They are  Read More
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Do they feel they eat enough fruits and vegetables daily.

Friday, September 17th, 2010
Several studies have been done to determine fruit and vegetable consumption levels in the United States. These studies show that as a nation we do not consume an adequate amount of fruits and vegetables!  Read More
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Im in my late 40′s and still dont take a daily vitamin. I eat salads at least 3-4times per wk. I try to limit my sweet snacks and starchy foods. Drink water and walk much as possible. My bmi is is nomal limits. Do I need take a daily tablet for iron and vit D?

Thursday, September 16th, 2010
First of all, keep up the good work! It sounds like you are living a very healthy and active lifestyle. Second of all, if you are meeting your daily recommendations for all the vitamins and minerals,  Read More
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does strawberry’s have any iron

Thursday, September 16th, 2010
Eight whole strawberries contain approximately 0.6 mg of iron. The daily iron recommendation varies greatly with age and gender. The Daily Value for iron used on food and supplement labels is 18 mg.  Read More
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Next
The Expert: Dr. Elizabeth Pivonka, a mother of two and a registered dietitian, shares years of experience in getting people to eat more fruits and veggies.
Read her full bio >>

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