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Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.
Haig's uric-acid free diet (known as Haig's diet) required the elimination of every food containing high amounts of purines that could be metabolized into uric acid. [16] On this diet all meats, legumes and some vegetables were eliminated including asparagus, beans, lentils, mushrooms, peas and whole grain products. [16]
Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. [1]
Over half of the products with high protein claims had high sodium or fat content, and about a quarter had high amounts of free sugar or saturated fat. Thus, these food options might not be the ...
Oceana County, Michigan, the self-proclaimed "asparagus capital of the world" hosts an annual festival complete with a parade and asparagus queen; [78] The Vale of Evesham in Worcestershire is the largest producer within Northern Europe, [citation needed] celebrating with the annual British Asparagus Festival involving auctions of the best crop ...
Print/export Download as PDF; Printable version; ... Pages in category "Asparagus" The following 47 pages are in this category, out of 47 total.
The asparagus subfamily of the Asparagaceae sensu lato is treated in some systems as a separate family, the Asparagaceae sensu stricto. The subfamily contains only two genera, one, Asparagus , with around 150–300 species distributed throughout the Old World and a small area of Australia, the other, Hemiphylacus , with only five species, found ...
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
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