Cashew nuts, a richly sweet product of the cashew tree, have gained popularity in North America and Europe not only for their succulent flavor but for health benefits, too. Whether roasted, salted, sugared or covered in chocolate, the cashew nut, often used as a flavorful complement to appetizers, main dishes and deserts, packs a mix of nutrients and minerals not found in many common foods. Cashew nuts, native to equatorial South America, are actually seeds, found growing on the end of the ...

Bananas are among the most widely consumed fruits on the planet and, according to the U.S. Department of Agriculture, Americans' favorite fresh fruit. The curvy yellow fruits are high in "potassium and pectin, a form of fiber," said Laura Flores, a San Diego-based nutritionist. They can also be a good way to get magnesium and vitamins C and B6. "Bananas are high in antioxidants, which can provide protection from free radicals, which we come into contact with every day, from the ...

Cauliflower is a vegetable belonging to the Brassica species which includes cabbage, kale and broccoli. It originated in North east Mediterranean and is presently cultivated in most of the countries. Cauliflower can be had in raw, cooked or pickled form. However the raw form holds the highest nutritional value. Cauliflower Nutrition The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes. It contains selenium and Vitamin C, both of which work together to ...

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout”. Because of its different components, broccoli provides a range of taste and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable. A compound found in broccoli ...