Brown Rice – Bridgeford’s Best Bites: Nutrition Tips

Brown rice is whole grain rice; unhulled and unmilled and can be any type of rice including glutinous, long and short grain. It has a mild, nutty flavor and is chewier and more nutritious than white rice, though the calorie and carbohydrate contents are similar. White rice had has the bran and germ removed; these …

Parsley – Bridgeford’s Best Bites: Nutrition Tips

Parsley (petroselinum crispum) is an important culinary herb belonging to the apiaceae family and originating from the Mediterranean region. It possesses small and dark seeds with volatile oil content. It is now planted throughout the world due to its usage in food industry, perfume manufacturing, soaps, and creams. The word "parsley" is a merger of …

Sweet Potato – Bridgeford’s Best Bites: Nutrition Tips

The sweet potato (Ipomoea batatas) cultivar developed in Japan and has edible leaves and stems. It is only distantly related to the potato  and does not belong to the nightshade family. They are cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. Sweet potato ranks as the world's …

Pumpkin Seeds – Bridgeford’s Best Bites: Nutrition Tips

Known as Pepita in Spanish, especially when roasted are edible green seeds found inside a white hull that you find in the centre of your pumpkin. Squash (cucurbita) is thought to be the earliest domestic western plant, dating back 8-10,000 years preceding maize and beans by about 4,000 years. They were eaten by the Aztecs …

Lemons: Bridgeford’s Best Bites: Nutrition Tips

Lemons are thought to have first grown in India, Burma and China originating from a hybrid between a sour orange and a citron.  Known to the Jews of Jerusalem in 90BC, they entered Europe in southern Italy in 1C AD, in the time of ancient Rome and only introduced into Persian, Iraq and Egypt as …

Apple Cider Vinegar – Bridgeford’s Best Bites: Nutrition Tips

ACV is a natural product made by crushing apples and squeezing out the liquid. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol (cider). In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria. Acetic acid and malic …