Key Facts Chard is referred to as Swiss chard, which is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root. Swiss chard is a popular choice by consumers. The leafy green is known for its bright colored stems of red, yellow, pink, and purple. Read more
Key Facts Tofu, a food product made from soybeans (Glycine max (L.) Merr), is a dietary staple in Chinese and Japanese cuisines. A high-quality source of calcium, isoflavones, and plant-based protein, tofu is produced by curdling soymilk with a calcium or magnesium salt. It can be consumed without further cooking. Tofu is widely available in Read more
Key Facts Watermelon (Citrullus lanatus) is a member of the Cucurbitaceae family, along with squash, cucumbers, pumpkins, cantaloupes, and other melons This annual fruit crop has a smooth green rind; the flesh is most commonly red but may be yellow or orange Watermelon can be seeded or seedless, hybrid or open-pollinated Watermelon has been Read more
Key Facts Winemaking has been practiced for over 5,000 years, although some researchers have evidence to suggest it could have begun as early as 9,000 B.C. The Food and Drug Administration consider wine a “low-risk” food product for causing adverse outcomes or death in consumers. California produces 95% of the wine exported from the U.S. Read more
Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways, including Greek yogurt, drinkable yogurt, and frozen yogurt. The use of pasteurized milk is a key barrier to foodborne pathogen transmission in yogurt products. Raw milk can contain pathogens such as Escherichia coli, Salmonella spp., and Read more