Tag: Food science facts

According to the National Institutes of Health, bananas frozen at peak ripeness can retain their nutritional value for months. However, simply refrigerating them is a different story. We'll explore the science behind how cold temperatures affect bananas and address the common question: Can refrigerating bananas affect their nutrients?

According to U.S. Department of Agriculture studies, even after 2.5 hours of simmering, a dish can retain 5% of its initial alcohol content, proving that the alcohol does not fully disappear when cooking with wine. Many factors influence exactly how much remains in your food, which is why a closer look at the science is essential.

According to the National Health Service, a small amount of fat is an essential part of a healthy, balanced diet. While fat is crucial for absorbing vitamins, providing energy, and delivering flavor, what is not a function of fat in foods is building strong bones or regulating chemical reactions. This article explores the numerous functions of fat and clarifies its limitations in the culinary and nutritional world.

Did you know that an average glass of milk is comprised of almost 87% water, making the vast majority of its volume liquid? But calling milk "just a liquid" is an oversimplification, as the remaining portion is a mixture of fats, proteins, carbohydrates, and minerals suspended or dissolved within that liquid phase. Understanding what percent of milk is liquid involves appreciating its complex colloidal nature.

According to botanists, a banana is a true berry, a fact that surprises most people who assume it is a fruit but not a berry. This common misconception stems from the different criteria used in culinary versus botanical worlds, answering the question: are bananas a nut or a berry?

According to food science research, very ripe bananas can contain an alcohol by volume (ABV) of up to 0.5%. This phenomenon is a result of natural fermentation, a process that occurs in many common foods. Do bananas have 0.5 alcohol is a question with surprising scientific answers.

Despite the popular myth, watermelons are not 99 percent water; studies from reputable sources like the Watermelon Board confirm the fruit is approximately 92 percent water. This high water content is still significant, making it an excellent and refreshing source of hydration, especially during warmer weather.

According to food scientists, many artificial flavors are surprisingly created from inedible substances such as paper pulp or petroleum, with flavorists replicating the chemical structure of naturally occurring flavor compounds. This process is a testament to modern chemistry, answering the question of where artificial flavoring comes from with a surprising twist.

While a large egg can contain over 6 grams of protein, a single tablespoon of mayonnaise typically has less than 0.5 grams, often rounded down to zero on nutrition labels. This significant discrepancy raises a common question: why is there no protein in mayonnaise with eggs?

A medium tomato contains approximately 337 to 2,012 nanograms of nicotine, a naturally occurring alkaloid found in the nightshade family of plants. While this may sound alarming, the quantities are thousands of times smaller than in tobacco products and pose no health risk.