Healthy Eats – Food Network Healthy Living Blog: Food Network's Healthy Eats: Healthy Recipes, Weight Loss Tips & Nutrition Information
All Posts In Food Fight
Food Fight!: Broccoli vs. Kale by Toby Amidor in Food Fight, Healthy Tips, November 5, 2013
Food Fight!: Pancakes vs. French Toast by Dana Angelo White in Food Fight, October 3, 2013
Food Fight! Lemonade vs. Iced Tea by Dana Angelo White in Food Fight, Healthy Tips, July 22, 2013
Food Fight: Turkey Burger vs. Beef Burger by Toby Amidor in Food Fight, June 7, 2013
Ground turkey has a reputation for being a very lean meat, but that’s only the case if you choose ground turkey breast. Unless otherwise specified, the dark turkey meat and skin gets mixed in with the light making it fattier than you may think.
A 4-ounce cooked turkey burger (made from a combo of dark and light meat) has 193 calories, 11 grams of fat, 3 grams of saturated fat and 22 grams of protein. It’s an excellent source of niacin and selenium and a good source of vitamin B6, phosphorus and zinc. Choosing ground turkey made from only breast will have 150 calories, 1.5 grams of fat, and 0 grams saturated fat. Since it’s so lean, it can end up being too dry and not-so-tasty.
Undercooked ground turkey has been associated with salmonella, so make sure your turkey burger is safe to eat by cooking it to 165 degrees Fahrenheit. Check that the proper temperature is reached by using a thermometer.
Food Fight: Sweet Potatoes vs. White Potatoes by Dana Angelo White in Food Fight, March 15, 2013
A medium-sized baked sweet potato has 102 calories, 24 grams of carbohydrates, 2 grams of protein, 4 grams of fiber and no fat or cholesterol. It’s also rich in the antioxidant beta-carotene and contains a small amount of vitamin C. Sweet potatoes are also loaded with potassium and vitamin B6.
Baked, roasted, mashed, added to chili or pureed into soup – adding sweet potatoes to your meals can help you stay satisfied and provide you with a hefty dose of nutrients.
Food Fight: Eggnog vs. Hot Cocoa by Dana Angelo White in Food Fight, Healthy Holidays, December 11, 2012
A frothy combo of egg, cream and sugar, this classic libation is a gut-buster. Add a jolly splash (or two) of booze and the calories only get worse.
Homemade and lightened-up versions can dial back the fat and calories and highlight the healthy attributes of this seasonal treat. Use lower fat ingredients and eggnog has a lot to offer – namely good-for-you nutrients like protein, calcium and vitamin D.
Food Fight: Agave vs. Honey by Toby Amidor in Food Fight, Healthy Tips, November 1, 2012
Most agave nectar is produced from the blue agave plant grown in desert regions like the hilly areas in Mexico. The syrup is extracted from the “honey water” found at core of the plant, filtered, heated and then processed to make it into thicker nectar you see at the store. This makes agave a good sweetener for vegans (who don’t eat honey).
Agave nectar has a dark amber color, but has a more neutral flavor than honey. One tablespoon of the sweetener has about 60 calories compared to about 45 and 60 in the same amount of granulated sugar and honey, respectively. It’s 1 ½ times sweeter than sugar and so you can use less of it. Agave easily dissolves in cold liquids like smoothies and iced tea and can be used to replace granulated sugar in baked products (see instructions below). Many food manufacturers also use agave nectar in products like energy drinks and bars because of its light flavor and over-hyped nutritional benefits.
Food Fight: Almond Butter vs. Peanut Butter by Toby Amidor in Food Fight, October 16, 2012
Two tablespoons of almond butter has around 202 calories, 18 grams of mostly unsaturated fat, and 4 grams of protein. It’s an excellent source of vitamin E, magnesium and manganese. It also provides fiber, calcium, iron, a few B-vitamins, potassium, and zinc.
The flavor of almond butter is comparable to peanut butter only nuttier and slightly richer. It’s a tasty alternative for those with peanut-only allergies.
A recent ABC News article also reported that two-time American Olympic medalist and beach volleyball player Kerry Walsh eats almond butter and honey sandwiches, especially before she competes.
There are a few cons when it comes to this nut butter. Some food manufacturers may add sugar, salt or hydrogenated oils in order to increase its shelf life. Read the ingredient list and choose the variety with the fewest ingredients and no additives.
A second con: almond butter isn’t as easy to find as peanut butter. You may need to go to a specialty food stores or ask your grocery store manager to order it. It’s also more expensive than peanut butter – organic varieties can run around 8 to 10 dollars per 15-ounce jar!
Food Fight: Multigrain vs. Whole Wheat Bread by Toby Amidor in Food Fight, September 20, 2012
Understanding Whole Grains
Before delving into this battle, we need to settle on the term whole grain. All grains are made of 3 parts: the large endosperm (with protein and carbs), the germ (with fat and B-vitamins) and the outer bran (with fiber and vitamins). When a food is labeled as 100% whole grain, this means that the entire grain (all 3 parts) is left intact. When the food is refined or milled (like in white bread), this means the bran and most of the germ has been removed during processing.
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