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  2. Is arugula healthier raw or cooked? The leafy green can help ...

    www.aol.com/news/arugula-healthier-raw-cooked...

    Arugula has a peppery taste that may not be a crowd-pleaser. That said, this leafy green's bitterness pairs nicely with foods of varying tastes and textures. For instance, try an arugula salad ...

  3. Warmed-over flavor - Wikipedia

    en.wikipedia.org/wiki/Warmed-over_flavor

    Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food ...

  4. 9 Foods You Should Never Eat Raw - AOL

    www.aol.com/lifestyle/food-9-foods-you-should...

    Also, don't forget that these foods tend to taste pretty bad. Some of these foods might surprise you: yucca, also known as cassava, doesn't just taste bad raw; it can also send you to the hospital ...

  5. 13 Foods You Should NEVER Eat After Their Expiration Dates - AOL

    www.aol.com/13-foods-never-eat-expiration...

    6. Seafood. Seafood, especially shellfish and salmon, can contain harmful bacteria and viruses when consumed past their expiration dates. Eating expired seafood can result in a nasty bout of food ...

  6. Eruca vesicaria - Wikipedia

    en.wikipedia.org/wiki/Eruca_vesicaria

    Raw arugula is 92% water, 4% carbohydrates, 2.5% protein, and contains a negligible amount of fat. A 100 g ( 3 + 1 ⁄ 2 oz) reference serving provides only 105 kJ (25 kcal) of food energy . It is a rich source (20% or more of the Daily Value, DV) of folate and vitamin K .

  7. Meat spoilage - Wikipedia

    en.wikipedia.org/wiki/Meat_spoilage

    The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

  8. Experts Explain Exactly Why Pasta In Europe Doesn't ... - AOL

    www.aol.com/experts-explain-exactly-why-pasta...

    Unsurprisingly, hard red winter wheat has a higher gluten content than soft winter wheat, making it likely harder to digest for all us gluten-sensitives out there. Donato Fasano - Getty Images ...

  9. Raw meat - Wikipedia

    en.wikipedia.org/wiki/Raw_meat

    Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures.