Shitake Mushrooms

Providing Your Body With Pantothenic Acid

Pantothenic acid, also known as vitamin B5, is a member of the B-complex family of vitamins. Its name comes from the Greek word pantos, meaning “everywhere” reflecting its almost universal presence in nature, including in nearly all food. Your body combines pantothenic acid with another small, sulfur-containing molecule to form coenzyme A (CoA), which allows pantothenic acid […]

Ravishing Rapini

Rapini (also known as broccoli rabé, broccoletti, broccoli di rape, broccoli di rabe, or broccoli di raab) is a common vegetable in the cuisines of southern Europe and in China. Various European languages use similar names: cime di rapa, rapé, rappi, raap, and raab. It’s known in Naples as friarielli and in Spain as grelos. Rapini is a variety of the species Brassica rapa, along with bok choy, napa cabbage, and turnips. All are in turn […]

Noticing Sources of Niacin

Niacin (vitamin B3) is one of the B vitamins. It was discovered by the U.S. Public Health Service in the early twentieth century. At that time, a disease called pellagra, characterized by cracked, scaly, discolored skin, digestive problems, and overall bodily weakness was increasingly prevalent in the southern region of the United States. The Public Health Service […]

Speaking Highly of Spinach

Spinach (Spinacia oleracea) is an edible plant in the family of Amaranthaceae-Chenopodiaceae, which also contains beets, chard, epazote, lamb’s quarters, quinoa, purslane, tumbleweed, goosefoot, and amaranth. It shares a similar taste profile with two of its cousins, having the bitterness of beet greens and the slightly salty flavor of chard. Spinach originated in central and southwest Asia, where […]

Regarding Riboflavin

Riboflavin, also known as vitamin B2, is a water-soluble vitamin present in most animal and plant tissues. It gets its name from its color: “flavus” is a Latin word meaning “yellow.” If you take a supplement high in riboflavin, your urine becomes bright yellow. Riboflavin is one of the essential B vitamins, a family of compounds that […]

Betting on Bok Choy

Bok choy is a Chinese vegetable that is also known as Chinese cabbage, bak choi, paak choi (literally, “white vegetable”), Chinese chard cabbage, Chinese mustard cabbage, Chinese white cabbage, petsai, white celery mustard and the scientific name, Brassica rapa chinensis. Bok choy is a member of the cabbage family, and it resembles celery with its thick white stalks […]

Thinking About Thiamine

Vitamin B1, more commonly known as thiamine (also spelled thiamin), is a water-soluble vitamin and part of the B vitamin family. B vitamins help support adrenal function, nerves, and key metabolic processes. Most of your cells depend on sugar as an energy source, and they employ aerobic energy production, which uses oxygen to help convert sugar into usable […]

Whetting Your Appetite for Watercress

Watercress was enjoyed by the ancient Persians, Greeks, and Romans. When Hippocrates founded the first hospital on the Island of Kos around 400 BC, he grew wild watercress in the natural springs and used it to treat blood disorders. Nicholas Messier first grew watercress in Erfurt, Germany, in the middle of the 16th century. The herbalist John Gerard […]


Calculating Your Intake of Calcium

Calcium is a very important mineral that makes up about 1-2% of an adult human’s body weight. Calcium provides bone support, helps maintain the pH balance of your blood, and supports muscle and nerve health. Calcium also helps protect colon cells from cancer-causing chemicals, prevents bone loss that can occur as a result of menopause or […]

photo of braised baby turnip roots and greens

Turning Your Health Around With Turnip Greens

Turnip greens are the leaves of the turnip plant, which may be better known for its root. Turnips belong to the species Brassica rapa, along with bok choy, rapini, and napa cabbage. They belong to the Brassicaceae family, along with mustard, kale, collards, watercress, Brussels sprouts, arugula, radishes, cabbage, kohlrabi, broccoli, horseradish, cauliflower, daikon, land cress, rutabaga, and shepherd’s purse. Turnip leaves are smaller and more tender than collards, and they have a slightly […]