Phosphorus is crucial for crop growth. But too little can lower crop yields, and too much can lead to pollution downstream.

If phosphorus stayed locked in the soil, farmers would have wasted money on fertilizer they didn’t need. And excess ...

TITLE: Long-Term Effects and Carbon Stock of Exploitable Plant Species after Enrichment Planting in the East Region of Cameroon ...

Legumes like chickpeas provide protein, fiber, and minerals. Tofu is high in protein and often contains calcium. Whole grains such as quinoa and farro also offer protein and key nutrients. Eating ...

Yogurt has 353 mg of phosphorus per cup. Milk gives about 252 mg of phosphorus in one cup. Scallops have 499 mg of phosphorus in a 3.5-ounce serving. Phosphorus is a mineral produced naturally in the ...

Trend reports point to fiber becoming one of 2026’s biggest dietary fixations, driven by gut-health and GLP-1 interest. Consumers are shifting back toward authentic, less-processed red meat as ...

The word “aging” means different things to different people, and everyone has their own concerns. But one thing can make a big impact, and it’s something we can all control: What we eat. Other than ...

Plants have been part of our diet as long as meat has, with new evidence showing that Neanderthals, early Homo sapiens and even earlier Homo hominins were using and processing starches, grass seeds, ...

Sherri Gordon, CLC is a certified professional life coach, author, and journalist covering health and wellness, social issues, parenting, and mental health. She also has a certificate of completion ...

FreshRealm Inc., a Lancaster, Texas-based food-production company that was involved in a major recall of products this year due to a deadly outbreak of listeria infections, plans to permanently close ...

Lea esta nota en español. For Maria Perez, joining a project to reduce food waste in Washington wasn’t just a job. Her journey with the Duwamish Valley Sustainability Association (DVSA) began when she ...

Humans evolved over hundreds of thousands of years to be the ultimate flexible eaters—chasing carbohydrates and fats from plant and animal sources alike. A new study in the Journal of Archaeological ...