Nuts are rich in antioxidants, fiber, and omega-3 fatty acids. A handful or two nuts is generally considered a suitable portion size. Many foods considered nuts are actually seeds, legumes, or fruits
Yolk is nutrient-bearing portion of egg supplying food for embryo development. Most birds and reptiles have yolk in special reproductive tract organ. Yolk is mostly extracellular to oolemma, not accumulating inside egg cell
Scoville scale measures chili pepper pungency in Scoville heat units (SHU). Created by American pharmacist Wilbur Scoville in 1912. Uses subjective taste panel testing with pepper extracts. Results vary up to ±50% between laboratories
Protein is essential for muscle, immune system, and brain function. Recommended protein intake is 0.8g per kilogram of body weight. One ounce of lean protein provides about 7g per serving
Iron comes in two forms: heme (meat) and non-heme (vegetables). Heme iron is more absorbable, found in meat and fish. Non-heme iron is less absorbable, found in fruits and vegetables. Body absorbs heme iron about three times
Simple carbs (sugars) digest quickly, causing blood sugar spikes. Complex carbs (starches) digest slowly, releasing glucose gradually. Fiber is undigested and helps control blood sugar levels