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  2. Why red food and drinks have become powerful symbols on ...

    www.aol.com/why-red-food-drinks-become-142827322...

    Carla Hall’s hibiscus ginger sweet tea soda (makes 8 servings) Hibiscus Simple Syrup. 2 parts water. 1 part sugar. 2 tablespoons ginger, grated. 4 hibiscus tea bags

  3. Traffic light rating system - Wikipedia

    en.wikipedia.org/wiki/Traffic_light_rating_system

    Food may be labelled with a traffic light label showing how much fat, saturated fats, sugar and salt are in that food by using the traffic light signals for high (red), medium (amber) and low (green) percentages for each of these ingredients. Foods with 'green' indicators are healthier and to be preferred over those with 'red' ones. [1]

  4. 7 Safety Tips for Cooking with Kids - AOL

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    The Healthiest Store-Bought Foods for Kids Food Expiration Dates 101: How Long to Keep Dairy and Eggs Instant Dinner: 20 Recipes You Can Make from Your Pantry 28 Easy Weeknight Dinners from Ina ...

  5. List of desserts - Wikipedia

    en.wikipedia.org/wiki/List_of_desserts

    2.1 Algeria. 2.2 Argentina. 2.3 Australia. ... The course usually consists of sweet foods, but may include other items. ... Red velvet cake; Rigó Jancsi; Rock cake;

  6. Beetroot - Wikipedia

    en.wikipedia.org/wiki/Beetroot

    Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table). In a 100-gram ( 3 + 12 -ounce) amount providing 180 kilojoules (43 kilocalories) of food energy , raw beetroot is a rich source (27% of the Daily Value (DV)) of folate and a moderate source (16% DV) of manganese , with other nutrients having ...

  7. List of phytochemicals in food - Wikipedia

    en.wikipedia.org/wiki/List_of_phytochemicals_in_food

    Isoflavones (phytoestrogens) use the 3-phenylchromen-4-one skeleton (with no hydroxyl group substitution on carbon at position 2). Daidzein (formononetin) soy, alfalfa sprouts, red clover, chickpeas, peanuts, kudzu, other legumes. Genistein (biochanin A) soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes. Glycitein soy. Isoflavanes

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