Food facts

Here you will find a plethora of “Did you know….?” food facts that will enlighten you and you keep you reading until you reach to very last one.

As with all the other sections at, this section is constantly being boosted and reinforced thus we advice you to keep coming back for new food facts that will amaze you. So don’t miss out.

“There is no knowledge that is not power.”

Ralph Waldo Emerson


  Have you ever wondered how to tell the difference in your flours after they have been placed in a flour bin? The plain flour has no taste and the self-rising has a salty taste due to the baking powder.
  Salt is really not needed when making bread. It does, however, make the crust a little crispier as well as slowing down the growth of the yeast which will prevent the dough from increasing its volume too fast.
  French bread is made without fat, the fat content in bread tends to slow down the loss of moisture in bread and keep it softer by reducing the percentage of gluten from forming too strong a structure. French bread may get stale after only 5 – 7 hours which is why the French purchase their bread supplies at least twice a day.
  Sweeteners such as honey, molasses and cane sugar are really not required in bread making; however, they tend to slow down the coagulation of the protein allowing the dough to increase in volume making a fluffier loaf.
When boiling vegetables, allow the water to boil for 2 minutes to release a percentage of the oxygen before adding the vegetables to prevent the reduction in nutrients due to the oxidation.
If you want to eliminate the skin forming on your custard, just cover the dish with a piece of waxed paper while it is still very hot.
  Baking soda should not be added to foods while they are cooking; it may destroy certain B vitamins.
To avoid curdling when cooking with dairy products always cook at a lower temperature setting.
  Salt tends to draw moisture from foods. If a food is salted before placing it in the fryer, it will draw moisture to the surface and cause spattering when the food is placed into the heated oil.
The best temperature for cooking turkey is 162.8oC / 325oF since a lower temperature will allow bacteria in the stuffing to multiply of too long a period. Higher temperatures may shorten the cooking time, causing undercooked stuffing.
  When you cook a cruciferous vegetable such as cauliflower, never use an aluminum or iron pot. The sulfur compounds will react with the aluminum turning the cauliflower yellow. If cooked in an iron pot it will turn the cauliflower brown or a bluish-green.
A microwave oven actually works by emitting high-frequency electromagnetic waves from a tube called a “magnetron”. This type of radiation is scattered throughout the inside of the oven by a “stirrer”. The “stirrer” is a fanlike reflector which causes the waves to penetrate the food, reversing the polarity of the water molecules billions of times per second, causing them to bombard each other and creating friction that heats the food.
Baking soda will not help vegetables to retain their color when added to the cooking water; milk or a small amount of white vinegar will.
Three of the most nutritious fruits are papaya, tomatoes, and cantaloupe.
  There are a number of fruits that contain pits which contain the chemical “amygdalin”. If a pit containing this chemical is crushed and heated it may release the poison, cyanide in very small amounts. Fruits, such as apricots, apples, pears, cherries, and peaches may contain this chemical.
Avocados will ripen in a short period of time if placed in a brown paper bag and set in a warm location. They will ripen even faster if you place them in a woolen sock.
Cantaloupe has been used to lower high fevers, to reduce blood pressure, relieve the symptoms of arthritis, alleviate bladder problems, and stop constipation.
  Dates are used in cases of anemia, raising low blood pressure, colitis, and improving sexual potency. Crushed dates have been made into syrup for coughs and sore throats.
Solanine has been associated with arthritis pain. Foods high in solanine are green potatoes, tomatoes, red and green bell peppers, eggplant and paprika. Better to avoid them.
Peas contain nicotinic acid and may lower cholesterol levels.
  The new reduced-fat peanut butter has the same number of calories per serving as the regular peanut butter; about 190 per serving; sweeteners were added in place of the fat.
One 8 oz (227 g) bag of potato chips contains 6 tablespoons of oil amounting to 80 grams of fat which equals to 720 kcal.