Some foods that begin with the letter "E" include eggs, escarole, eels and eggplant. Others are elderberries, Emmental cheese, endive, English muffins and Epoisses cheese.Know More
Belgian endive, the best-known type of endive, is a member of the chicory family. To give it its pale color, farmers often grow it in a cold, dark storage area after it has been grown in the field. Endive can be bitter, so it's best to blanch it for a minute or eat it raw in salads rather than cook it for a long time.
Eggplant can be plump and black or glossy purple or thin and purple. A member of the nightshade family, it also can be white and egg-shaped or round and green with darker green stripes. Many cooks salt the plumper kinds of eggplants before cooking to remove some of the bitterness and sweat out some of the moisture. Some cooks leave the skin on the fruit because it contributes to the flavor and keeps the eggplant from disintegrating if it's to be stuffed.
Elderberries ripen around the same time as blackberries, and the two can be mixed in jams and jellies. The berries are high in vitamin C, and the shrub is easy to grow.Learn more about Food Facts
Foods that are rich in nitrogen include meat, fish, potato, milk, eggs, cereals and legumes. Most of the nitrogen in foods are found in proteins as amino acids, although nitrogen can also be present in various forms such as free amino acids, creatine, choline, creatinine, purines, pyrimidines and amino sugars. These trace compounds are called non-protein nitrogen, or NPN.Full Answer >
Vegans avoid eating any animal-derived foods, including meat, fish, poultry, milk, eggs and honey. This includes other foods made from animal-derived products, such as cheese, butter, lard and gelatin. Vegans also often avoid using animal-derived products unrelated to food, such as leather, wool, fur and goose down.Full Answer >
Fruit with the skin removed, applesauce, eggs, pudding and cream of wheat are examples of bland foods. Bland foods are foods that are not spicy, are low in fiber and have a soft texture.Full Answer >
A number of foods are low in fiber, including fish and shellfish, eggs, dairy products such as milk and yogurt, and spices and salt. Fiber content can often be altered during cooking. Many vegetables, for example, lose most fiber content after being steamed or boiled.Full Answer >