Save
Email
Print
Share
RSS
Vegetable
Vegetable is a culinary
term. Its definition has no
scientific value and is
somewhat arbitrary and
subjective. All parts of
herbaceous plants eaten as
food by humans, whole or in
part, are generally
... > full story
Cabbage
The cabbage is herbaceous,
biennial, and a
dicotyledonous flowering
plant with leaves forming a
characteristic compact
cluster. This so-called
cabbage head is widely
consumed — raw,
... > full story
Dietary mineral
Dietary minerals are the
chemical elements required
by living organisms.
Appropriate intake levels of
each dietary mineral must be
sustained to maintain
physical health. ... > full story
Broccoli
Broccoli is a plant of the
Cabbage family, Brassicaceae
(formerly Cruciferae). It is
classified as the Italica
Cultivar Group of the
species Brassica oleracea.
Other cultivar groups of
Brassica oleracea include
... > full story
Browse Reference Articles
1 to 10 of 916 articles
-
Polyphenol antioxidant
A polyphenol antioxidant is a type of antioxidant characterized by the presence of several phenol functions. In human health these compounds, numbering over 4000 distinct species, are thought to be ... > more -
Chinese food therapy
Chinese food therapy is a practice of healing using natural foods instead of medications. Chinese food therapy is a modality of traditional Chinese medicine, also known as Chinese Nutrition therapy. ... > more -
Leaf vegetable
Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety ... > more -
Vegetarianism
Vegetarianism is the practice of not eating meat. Vegetarians may consume dairy and egg products; a stricter form is veganism, which excludes dairy, eggs, and any foods that contain these or other ... > more
Search ScienceDaily
Number of stories in archives: 140,678
more 
