#nutritional-value

#nutritional-value

The viral Chick-fil-A menu hack of pairing the kale crunch salad with grilled chicken nuggets offers a delicious, protein-packed meal option that's both budget-friendly and nutritious.

You might also have instinctively reached for brown eggs thinking they are healthier than the white ones. But when it comes to their nutritional value, it doesn't actually matter what color an egg is: There's absolutely no difference.

While canned sweetcorn is a pantry staple enjoyed for its sweet flavor and bright color, not all brands are created equal. Stop & Shop’s canned corn, ranked as the worst option, suffers from mealy texture and excessive saltiness, ultimately falling short of flavor expectations and presenting an unappetizing paler color despite being marketed as 'golden corn.' This demonstrates the importance of choosing quality over price in the canned vegetables aisle. In contrast, better brands ensure a more satisfying experience, with plump kernels that deliver on taste.

Quail eggs, while smaller and richer than chicken eggs, can be substituted in all recipes, needing 3-4 eggs for each chicken egg.

Beef tallow, rendered from beef fat, contains 50% saturated fat and has a rich flavor, while lard, from pork, has a softer texture and neutral flavor.

Parents can save up to £540 a year by switching to basic baby milk formula, which has the same nutritional value as premium brands, says the CMA.

Canned salmon can also make your scrambled eggs feel more like a full meal, adding protein and those healthy omega-3s.

"Ultra-processed foods, commonly defined under a classification known as NOVA, contain additives and undergo significant alterations from their natural state, leading to nutrient-poor options."