Fruit
Enzymatic Browning: Why Cut Apples Turn Brown
Why cut apples, avocados, and potatoes turn brown, how polyphenol oxidase drives the reaction, and which kitchen tricks actually slow it down.
BeginnerGrapes Nutrition: Polyphenols, Sugar Context, and the Resveratrol Reality
Grapes are often reduced to sugar concerns or resveratrol hype. The useful view is whole-fruit matrix plus polyphenol profile.
BeginnerLychee Nutrition: Vitamin C Rich Fruit With Portion-Sensitive Sugar
Lychee is a vitamin C rich fruit with high palatability and moderate sugar load per serving.
BeginnerMangosteen Nutrition: Fruit Quality Is Real, Supplement Claims Need Caution
Mangosteen is a flavorful fruit with polyphenols, but many supplement-style claims run ahead of evidence quality.
IntermediatePapaya Nutrition: Vitamin C Density, Digestive Enzymes, and Ripeness
Papaya is a high-vitamin-C fruit with carotenoids and digestive-enzyme context that is often overhyped online.
BeginnerPear Nutrition: One of the Highest-Fiber Fruits People Overlook
Pears are often overlooked next to apples, but they are one of the highest-fiber commonly eaten fruits.
BeginnerPectin in Packaged Foods: How This Natural Fiber Acts as an Additive
Pectin is a natural fruit fiber used as a gelling agent, thickener, and stabilizer in jams, yogurt, and fruit fillings. Learn how it works and why it's safe.
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