Eating the recommended number of servings for fruits and vegetables can seem like a daunting task. The number of servings each person needs depends on his/her calorie needs. Check out www.choosemyplate.gov/ for more information on this. Getting in your fruits and vegetables each day may be easier than you think! So, what exactly is a serving?… Read More →
Authored by: Gail Anderson, RD and UMN Nutrition student The Mill City Farmer’s Market offers a variety of gluten-free products. Gluten-free products are beneficial for people with celiac disease, gluten intolerance, and wheat allergies. Celiac disease is an autoimmune disorder. When people with celiac disease eat gluten, it sets off a response that causes damage… Read More →
Authored by: Jillian Tholen, U of MN Nutrition Dept. Some of the most unassuming foods are the ones that pack the most nutritional value. Case in point: sprouts. It’s hard to believe that these tiny shoots can offer us so much, given their minute size and meek appearance, but they contain an incredibly wide range… Read More →
Authored by Jennifer Kret, UMN Public Health Nutrition June is already here, and that’s right, it is rhubarb season! As you may know, rhubarb is often treated as a fruit, commonly found in tarts, compotes, or a slice of Garrison Keillor’s favorite, Bebop-a-Reebop Rhubarb Pie. Although, rhubarb is truly a vegetable. It belongs to a… Read More →
Authored by Kata Hribar, UMN Public Health and Nutrition Colorful, plump and sweet – fresh green soybeans have been a staple in both Japanese and Chinese cuisine and are increasing in popularity here in America. Edamame, the Japanese name for edible soybeans, are immature soybeans, harvested after about 80 percent of their growth and are… Read More →
