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Celiac Nutrition Guide, 3rd Edition (Single Copy)

Celiac Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tip of the Day

Spring for Peas!

Peas are conveniently available in dry, canned or frozen forms. A half-cup serving of cooked legumes supplies 4 to 10 grams of fiber. They are also packed with protein, other nutrients and phytonutrients, yet contain little fat and no cholesterol.

Here are some ideas for different types of peas:

  • Black-eyed pea or cowpea: Southern dishes with ham or rice, bean cakes or curries
  • Chickpea or garbanzo bean: Casseroles, cooked with couscous, soups, stews, salads or hummus
  • Pigeon pea: Caribbean peas and rice
  • Snow peas: Commonly eaten raw, directly from the pod
  • Sugar snap peas: Stir-fry or salads
  • Split pea: Soups

For tips on enjoying more fruits and vegetables, consult a registered dietitian and visit our Eat Right Nutrition Tips section.

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