Today is


Cooking with the Color Yellow



Yellow Food Sources:

apricots, butternut squash, yellow lentils, cantaloupe, carrots, mangos, peaches, pumpkins, sweet corn...

For more information on these foods use the Food Encyclopedia pull-down menu to your right.


Health Benefits

Sweetcorn is an excellent source of protein and vitamin B1, which works in the body to break down carbohydrates and convert them to that all-important body fuel, glucose, for energy. Lentils are rich in isoflavones - cancer-preventing phytochemicals that prevent the growth of oestrogen-dependent tumours. They are one of the best sources of genistein - the best-known of the isoflavones, which has been shown to kill off leukaemia cells in mice. Lentils also provide both important types of fibre - soluble to slow down the passage of food through the gut and maximise absorption of nutrients, and insoluble or dietary fibre to help keep the colon cleansed. A member of the pea family, lentils are also rich in iron, potassium and copper. Bananas strengthen the stomach lining and help lower blood cholesterol levels. They have a natural antibiotic action and provide for a a generous intake of potassium - which works to maintain a healthy heart. Bananas also provide vitamin B6, which helps regulate hormones and act as a natural probiotic in the body to build and support higher levels of the good bacteria that promote healthy digestion.







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