The yellow and rust colors of fall have made me hungry for the sweet, fleshy meat of winter squash. Butternut, crook neck, turban and acorn are shaped differently but offer very similar nutritional payloads. The deep orange color is packed, I mean packed with vitamin A and beta-carotene. One half cup of cooked squash can have 100-200% of the RDA for this essential vitamin as well as 25% of the RDA of vitamin C. Fat free and salt free, one half cup has 120 calories and 12 grams of carbs. By comparison, the same amount of a white potato has about 60 calories and the same amount of carbs.
Given the slightly stringy/gritty texture of winter squash I expected squash to be a good source of fiber. I was wrong. In fact … Continue Reading… →
Yesterday was the first day of fall– and nothing says fall like a ripe juicy pear. These beauties provide hydration and if you eat the skin, a nice serving of both fiber and vitamin C. In fact one pear provide 4 grams of fiber at the cost of just 95 calories. By comparison 1/2 cup of cooked beans ( famous for their fiber) have 6 grams of fiber at 150 calories.
All pears eg Anjou, Bosc, Bartlett, and Comice share the same nutritional profiles. Most of the nutritional payload in pears is in the skin, so canned and cooked pears don’t have the same anti-aging benefits.
Selecting the perfect pear can be a bit challenging. A ripe pear is very fragile so they are always taken off the tree when … Continue Reading… →