Publix Campaign Targets More Than One Million Meals
Publix's fall Produce for Kids campaign runs through Nov. 4 at 1,443 stores. It aims to help provide more than 1 million meals through Feeding America partner food banks.
Vegetables 10 articles
Vegetables examines vegetable types, nutrition, buying, cooking and practical ways to include more vegetables in everyday meals. Editorial coverage can reflect the diversity of vegetables and common forms - fresh, frozen, canned, raw, and cooked - while considering nutrient profile, preparation, storage, texture, convenience, and practical meal use. Readers gain enough context to choose, store, and prepare vegetables according to the meal and format, while technique-heavy questions can move to Cooking Vegetables.
Sunflower leaf nanoparticles boost eggplant growth and nutrition in Lagos study
A Lagos State University greenhouse trial found that zinc oxide nanoparticles made from sunflower leaves helped eggplants grow taller, with more leaves and higher protein and mineral content. The results point to a possible alternative to synthetic fertilizers, but outside confirmation is still missing.
Fresh, frozen, or canned: Which produce really delivers on nutrition?
Fresh isn't always best. Nutrition experts explain how frozen and canned fruits and vegetables can match-or sometimes beat-fresh for nutrients, safety, and convenience, if you know what to check.
Genomics funding backs new lettuce and potato breeding in Québec
Two Québec research teams just landed nearly $4.2 million from Génome Québec to speed up breeding of tougher lettuce and potatoes. Their work could change how local growers face disease and climate threats.
Veg Everything Cookbook Brings Fresh Energy to Vegetarian Cooking
Tanya Sichynsky's Veg Everything offers 101 inventive vegetarian recipes from top contributors. Priya Krishna's coconut saag stands out, reworking a classic with coconut milk for a modern, plant-based approach.
Potatoes Face Nutrition Myths as Cooking Methods Change the Story
Potatoes have been blamed for everything from weight gain to blood sugar spikes, but nutritionists say the real story depends on how you cook and eat them. Here's what the evidence shows about their nutrients, glycemic index, and place in a healthy diet.
Four Fall Vegetables That Outshine Ginger for Inflammation
Broccoli, sweet potatoes, beets, and pumpkin are fall vegetables with anti-inflammatory power that rivals ginger. Here's how these nutrient-dense foods can help strengthen your immune system and support your health as cold weather sets in.
Every Squash Has a Superpower That Can Transform Your Plate
From butternut to kabocha, see how each squash variety brings something different to the table-and why mixing them up can give your meals and your health a boost all season.
Roasted Carrots with Olive Oil Unlock More Vitamin A Than Raw
Roasting carrots with plant-based oils like olive oil can boost your body's absorption of beta-carotene, the nutrient your body turns into vitamin A. Dietitians explain why this simple kitchen move makes a real difference for your nutrition.
September Produce Picks That Help Fight Inflammation
Chronic inflammation can sap your energy and weaken your immune system. This September, four in-season fruits and vegetables-apples, blackberries, squash, and cauliflower-offer a practical way to help reduce inflammation and support your health.