A food staple for nearly half the world population, rice is embedded in the cuisines of many cultures. The Chinese word for “meal” literally translates to “eat rice.” Emerging research shows that rice, both white and brown, is a source of resistant starch, which increases total dietary fiber and lowers the glycemic response due to slower digestion.

Kiwifruit add not only a gorgeous hue, but a delightful sweet-tart flavor to dishes and drinks. It is a colorful ingredient in fruit salads, and chefs are finding new ways to make kiwifruit shine on menus.

Long a standard bearer for white vegetables, cauliflower is a good source of fiber and vitamin K, and is an excellent source of vitamin C and folate. It's delicious in Italian and Indian foods when stored and cooked correctly.

Also known as Asian sea bass, sustainable sea bass or giant perch, barramundi is a sustainable and healthy source of protein and omega-3s. Find out how and why to use this trendy fish.

This quintessential fruit has a range of health benefits, makes the perfect portable snack and is as American as, well, you know.

Because it is a highly refined product, vital wheat gluten’s vitamin and mineral content is less than that of whole wheat.

There’s no reason to cry over onions—unless there are none in your pantry. This relative of the lily offers low-calorie, fat-free flavor and a helping of health boosters.

Small in size and delicate in shape, shoots (young, green offspring of certain plant varieties) and sprouts (germinated seeds or beans) can enliven dishes in a big way with crunch, flavor and texture.

These days, one of the most popular questions about eggs isn’t whether the chicken came first. It’s whether eating an egg a day is OK, especially when it comes to cholesterol.

What’s not to love about yogurt? It is rich in protein, calcium and potassium, and provides healthy bacteria that may be beneficial to the gut.

Once shunned for high fat and calorie contents compared to other fruits, avocado’s nutritional reputation is on the upswing.