What is the most healthy thing to eat?
Chef's answer
The following are some of the most healthful:
- Broccoli. Broccoli provides good amounts of fiber, calcium, potassium, folate, and phytonutrients. ...
- Apples. Apples are an excellent source of antioxidants, which combat free radicals. ...
- Kale. ...
- Blueberries. ...
- Avocados. ...
- Leafy green vegetables. ...
- Sweet potatoes.
Frequently asked Questions 🎓
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Explanation: butter helps to enhance baked fish when served it with sauce because they are less likely to dry out.
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Cooking Potentially Hazardous FoodsType of FoodMinimum Internal TemperatureFruits and Vegetables135 degrees FahrenheitGrains (rice, beans, pasta, potatoes)135 degrees FahrenheitCommercially processed ready-to-eat foods (chicken nuggets, cheese sticks)135 degrees FahrenheitRoasts (beef, veal, lamb)145 degrees Fahrenheit6 more rows.
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Fat Content in a 3 ounce cooked Serving of Common Types of Fish and ShellfishHigh Fat (10 grams or more)Herring, Mackerel, Sardines, Salmon (Atlantic, Coho, Sockeye and Chinook)Very Low Fat (less than 2 grams)Crab, Clams, Cod, Flounder/sole, Haddock, Hake, Lobster, Mahi-mahi, Pollock, Scallops, Shrimp, Tuna2 more rows.
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1.1. 2 Characteristics of fresh and spoiled fish and shellfishFRESH FISHEYESBright, bulging, pupil velvet black, cornea transparentGILLSBright red, covered with clear slime.
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Fat Content in a 3 ounce cooked Serving of Common Types of Fish and ShellfishHigh Fat (10 grams or more)Herring, Mackerel, Sardines, Salmon (Atlantic, Coho, Sockeye and Chinook)Low Fat (2 to 5 grams)Tilapia, Halibut, Mussels, Ocean perch, Oysters, Pacific rockfish, Salmon (Chum, Pink)2 more rows.
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7 Vegetables to Avoid Adding to Vegetable Stock Some vegetables that don't do well in stock are: Leafy green parts of carrots and celery. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale. Artichokes.
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Lean fish has almost no fat so it easily becomes dry. It is best serve with sauces to enhance moistness and gives richness.
A few more cooking questions 📍