The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name,| The Nutrition Source - Harvard Chan School
No introductions are needed for this highly treasured food that dates back to 2000 BC. At that time, the Maya from Central America, the first connoisseurs of| The Nutrition Source
Foods like salmon, lobster, and shrimp, are often categorized as “seafood.” But how might you classify these foods when including a freshwater fish, such as| The Nutrition Source
The quick answer is that it can be either, but it all depends on the individual.| The Nutrition Source - Harvard Chan School
Zinc is a trace mineral, but a major player in the growth of cells, building proteins, healing damaged tissue, and supporting a healthy immune system.| The Nutrition Source
Phosphorus is a mineral that naturally occurs in many foods and is also available as a supplement. It plays multiple roles in the body. It is a key element of| The Nutrition Source
Collagen is the most abundant protein in the body. Its fiber-like structure is used to make connective tissue. Like the name implies, this type of tissue| The Nutrition Source
Sleep is as essential to our daily needs as food and water. Although we may feel that sleep simply rests our tired bodies, our brain remains active throughout| The Nutrition Source
Is a glass of OJ or vitamin C tablets your go-to when the sniffles come? Loading up on this vitamin was a practice spurred by Linus Pauling in the 1970s, a| The Nutrition Source
The takeaway: The pros and cons of anti-nutrients on long-term human health is an area of active research. Though certain foods may contain residual amounts| The Nutrition Source
The Fabaceae or Leguminosae (commonly known as the legume, pea, or bean) family is the third largest family of flowering plants, consisting of over 20,000| The Nutrition Source