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Fun Facts on Nutrition You’d Never Guess! – Issue #8

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facts on nutritionHello! This eighth issue of “Fun Facts on Nutrition You’d Never Guess!” has some fascinating facts about the foods we eat.  Here we go!

  1. Chia Seeds Expand Up to 12 Times Their Weight

Chia seeds can absorb up to 12 times their weight in water, forming a gel-like substance. This property makes them excellent for healthy hydration and a great addition to smoothies and puddings.

The seeds are also rich in omega-3 fatty acids which strengthen immunity, and they also contain good amounts of fiber and protein.

To create an easy and creamy chia pudding, combine 4 tablespoons of chia seeds with one cup of your choice of milk (almond, coconut, or dairy) and 1 teaspoons of a sweetener (such as maple syrup or honey). Stir thoroughly, allow it to sit for 10–15 minutes, stir again, and then chill in the refrigerator for 4 hours or overnight.

Reference: Nieman, D. C. (2009). Influence of Chia Seed on the Immune System: Preliminary Results. Journal of Nutrition and Metabolism

  1. Why Do Apples Float? And Why Eat the Peels?

Ever wondered why apples float in water? It’s because they are composed of about 25% air. This makes them buoyant (staying afloat in water) and perfect for games like apple bobbing (which is grabbing floating apples with your teeth!). They’re also packed with fiber and vitamin C, making them a healthy snack.

Apple peels contain the most nutrients. Most of the apple’s fiber and vitamins are concentrated in the skin.  Granny Smith apples, due to their lower sugar and higher fiber content, may positively affect the gut health and also aid in weight control.

Reference: Boyer, J., & Liu, R. H. Apple phyto (plant) chemicals and their health benefits. Nutrition Journal

  1. Artichokes Are One of the Oldest Foods Known to Humans!

Artichokes have been consumed since ancient times and are believed to be one of the oldest foods known to humans. An artichoke is known as a “thistle plant.”  A thistle is a wild, spiny plant covered with sharp points that serve as protection against animals that may try to eat it. Although many thistles are labeled as weeds, certain varieties are edible and quite tasty—such as the globe artichoke.

Artichokes provide a wide range of health benefits, including promoting healthy liver function and detoxification, helping reduce cholesterol, balancing blood pressure, and improving digestive health.

Reference: Lattanzio, V. Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Foods

  1. Green Peas Are a Source of Protein

Green peas are one of the few plant-based sources of protein, meaning they contain all nine essential amino acids that our bodies cannot produce on their own. They are also rich in vitamins A, C, K, and several B vitamins.

Peas support heart health, the immune system (high in vitamin C), bone health, and eye health (high in lutein).

Reference: FAO Complete Protein Profile of Legumes. Food and Agriculture Organization of the United Nations.

Fun and Health Go Hand-in-Hand

Isn’t nutrition interesting? From the ancient artichoke to the buoyant apple, these fun facts highlight the amazing world of food.  We will continue to bring you more surprising and inspiring nutritional facts to help you on your journey to healthy eating. Stay tuned!

About Nutrition Breakthroughs

This natural health news is shared by Nutrition Breakthroughs, maker of the original and effective calcium and magnesium based sleep aid Sleep Minerals II, and Joints and More, a natural supplement for joint relief, less aches and pains, stronger hair and nails, and more energy.

Fun Facts on Nutrition You’d Never Guess! – Issue #1

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Greetings to you,

Welcome to the first edition of our “Fun Facts on Nutrition” series. Get ready to be intrigued and inspired by some fascinating and little-known tidbits about the food we eat.

  1. Carrots Were Originally Purple

Here’s a fun one: the original color of carrots was purple, not orange. Orange carrots were developed by Dutch farmers in the 17th century through selective breeding to honor the House of Orange (the royal family of the Netherlands). Purple carrots are still a popular option and are rich in plant chemicals that are healthy for the heart and act to delay cellular aging.

Reference: Simon, P. W. (2000). Domestication, Historical Development, and Modern Breeding of Carrot. Plant Breeding Reviews, 19, 157-190.

  1. Honey Never Spoils

Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible! Honey’s low water content and acidic pH create an inhospitable environment for bacteria, making it one of the few foods that can last indefinitely.

Reference: Snowdon, J. A., & Cliver, D. O. (1996). Microorganisms in honey. International Journal of Food Microbiology, 31(1-3), 1-26.

  1. Tomatoes Were Once Considered Poisonous

Believe it or not, during the 18th century, Europeans considered tomatoes to be poisonous. This was due to their similarity to the deadly belladonna nightshade herbal plant. It wasn’t until the late 1700s that tomatoes became a staple in the European diet. Today, they’re celebrated for their high vitamin C and lycopene content, a red-colored plant chemical which is good for the heart and can also help to slim the waistline.

References: 1. Rick, C. M. (1980). Tomato. Economic Botany, 34(2), 107-129.
2. A study on tomato juice from the China Medical University in Taiwan.

Fun and Health Go Hand-in-Hand

Join us next week for some more “Fun Facts on Nutrition.”  Here’s to your good health and well-being.

This health news is shared by Nutrition Breakthroughs, maker of the original calcium and magnesium based sleep aid Sleep Minerals II, and Joints and More, a natural supplement for joint relief, less aches and pains, stronger hair and nails, and more energy.