Food Facts for Kids
Tasty facts about the food we eat
The colour of an egg yolk depends entirely on what the hen eats. Hens fed wheat and barley produce pale yellow yolks, while hens that eat maize or marigold petals produce rich orange yolks.
Pumpkins are technically fruits because they develop from a flower and contain seeds. The seeds inside are edible and are a good source of protein, zinc, and healthy fats.
Sugar preserves food in a similar way to salt, by drawing moisture out of bacteria and preventing them from growing. This is why jams and marmalades can last for months without refrigeration.
Red peppers contain about three times more vitamin C than oranges. A single red pepper provides well over 100% of the recommended daily intake of vitamin C for adults.
Eating beetroot can turn your urine and stools pink or red, a harmless condition called beeturia. It happens because some people cannot break down the red pigment betacyanin.
Grapefruit can interfere with more than 85 different medicines by blocking the enzymes the body uses to break them down. Doctors often advise patients to avoid grapefruit when taking certain drugs.
For most of its history, chocolate was consumed as a drink rather than a solid food. The ancient Maya drank it cold and bitter, mixed with chilli and spices — nothing like the sweet chocolate bars we enjoy today.
Pineapples take about two to three years to grow from a plant to a harvestable fruit. Each pineapple plant only produces one pineapple at a time.
Blueberries are one of the richest sources of antioxidants among all fruits and vegetables. They contain compounds called anthocyanins that give them their distinctive blue-purple colour.
Lobster was once considered a food for the poor and was so plentiful in colonial America that servants demanded it not be served to them more than three times a week. It only became a luxury food in the 20th century.