Tag: Fresh produce

The number of fruit varieties available to consumers has increased dramatically, with one study documenting an increase from 133 to 340 options in some U.S. markets between 1981 and 1995, highlighting the importance of understanding the qualities of a fruit. Recognizing the characteristics of fresh, high-quality fruit is key to enjoying your food and ensuring repeat purchases.

According to research from the S&A Group, the average weight of strawberries increased by 60% between 2011 and 2023. This variability means knowing precisely how many large strawberries are in a pound isn't straightforward, but a typical range can be determined for your cooking and baking needs.

According to a study comparing the vitamin content of frozen and fresh produce, frozen fruits often contain as many—or even more—nutrients than their fresh counterparts. The question of is it best to buy frozen fruit depends on balancing convenience, cost, and nutritional value for your specific needs.

Scurvy is a disease resulting from a chronic lack of vitamin C, and while often associated with historical periods, cases still appear today. Thankfully, avoiding this preventable condition is straightforward and centers on maintaining adequate intake of this vital nutrient. Discover how to not get scurvy and ensure your body has the vitamin C it needs to thrive.

Did you know that bananas are climacteric fruits, meaning they continue to ripen after being harvested? Determining if a banana is at its peak ripeness can depend heavily on its intended use, whether for a quick snack, a smoothie, or a batch of banana bread. This guide will explain how to tell if a banana is fully ripe by observing key visual, tactile, and aromatic cues.

According to a study from the University of California-Davis, the nutritional content of fresh versus frozen produce is often quite similar, challenging the common belief that fresh is always superior. So, what's healthier, frozen or fresh? The answer is more complex than you might think and depends heavily on how the produce is handled.

According to a 2024 journal report, leafy greens are a leading source of foodborne illnesses, making consumers question the safety of pre-packaged produce. This raises the important question: are bagged collard greens good, or should you stick to a fresh bunch for maximum flavor and safety?

Raw, fresh banana peppers are naturally low in sodium, with the USDA reporting as little as 13mg per 100-gram serving. The answer to "Do banana peppers have a lot of sodium?" depends entirely on whether they are fresh or pickled. When preserved in brine, their sodium content skyrockets, turning a low-sodium vegetable into a high-sodium food.

Over 55% of the world's green peas are produced in China, yet many home cooks still question how to eat popular varieties like the sugar snap pea. A common point of confusion is whether to eat the skin of a sugar snap pea, but the entire pod is not only edible but also delicious.

In 2017, an estimated 3.9 million deaths worldwide were attributed to inadequate fruit and vegetable consumption, highlighting their critical role in public health. Fresh fruits and vegetables are foundational to a healthy diet, providing a vast array of nutrients that support overall well-being and protect against disease.