Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

If steaming or boiling kale doesn’t appeal to you, new research suggests that drizzling it with oil may help your body absorb far more of its nutrients. Researchers from the University of Missouri ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...

In a recent Special Issue published in Foods, researchers collated scientific evidence on advancements in research for nutrient-rich foods, such as fruits, vegetables, nuts olive oil, to name a few.

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left ...

Read about foods naturally rich in zinc, like oysters, beef, pork, poultry, cheddar cheese, fortified cereals, lentils, and various seeds and nuts.