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  1. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    Program Specialist, Human Nutrition Originally reviewed: Lydia C. Medeiros, Specialist, Food and ... Nutrition, and Richard C. Funt, Specialist, Horticulture Original author: Barbara H. Drake  Strawberries are ... Nutrition The Dietary Guidelines for Americans recommends around 2 cups of fruits per day as part of ...

  2. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    Shertzer, Program Specialist, Human Nutrition Originally reviewed: Lydia C. Medeiros, Specialist, ... to 50 pounds 1 pound = 3 or 4 medium-sized peaches 1 pound = 2 to 3 cups sliced Nutrition The Dietary ... excellent way to meet this nutritional requirement: A medium-sized peach has about 60 calories. Most peach ...

  3. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    Nutrition The Dietary Guidelines for Americans recommends 2½ cups of a variety of vegetables each day as ... part of a healthy diet. Peas are a great option for meeting this nutritional requirement: Peas contain ... stir. Cover and cook for one more minute. Sprinkle with toasted sesame seeds. Nutrition facts per ...

  4. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    1 pound of cooked, fresh greens = 2 or 3 (1/2 cup) servings Nutrition The Dietary Guidelines for Americans ... of nutrition and offer many benefits: Greens are an excellent source of vitamin A, C, E, and K. They ... minutes Turnip Greens 10–30 minutes Any greens: Add to smoothies for a nutritional boost. Lettuce/Endive: ...

  5. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    = 3 cups Nutrition The Dietary Guidelines for Americans recommends 2½ cups of a variety of vegetables each ... flavor profile, onions can help meet this nutritional requirement:. A cup of onions contains only 30 ...

  6. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    Nutrition Originally reviewed: Lydia C. Medeiros, Specialist Food and Nutrition, The Ohio State University ... approximations. 2 teaspoons of fresh herbs = ¾ teaspoon dried herbs = ¼ teaspoon powdered herbs Nutrition Many ... Eating. Fargo: North Dakota State University, 2016. PDF. ag.ndsu.edu/publications/food-nutrition ...

  7. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    Program Specialist, Human Nutrition  Original author: Barbara H. Drake Ohio grapes are grown for ... approximations. 4 cups = 1½ pounds 1 bushel = 48 pounds Nutrition The Dietary Guideline for Americans recommends ... 2 cups of fruits per day as part of a healthy diet. Grapes provide many nutritional benefits to help meet ...

  8. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    = 1 pint frozen 1 bushel = 33 pounds Nutrition The Dietary Guidelines for Americans recommends 2½ cups of ... nutritional requirement An eggplant’s deep purple skin contains the antioxidant anthocyanin. All eggplant ...

  9. Blackpatch of Forage Legumes and Slaframine Intoxication

    https://agcrops.osu.edu/newsletter/corn-newsletter/24-2021/blackpatch-forage-legumes-and-slaframine-intoxication

    forage or hay can have on animals. Effects on livestock.  In the infected plant Rhizoctonia leguminicola ... produces a mycotoxin known as slaframine.  Animals grazing on infected plants or being fed infested hay are ... Most animals are observed with copious amounts of saliva dripping or running out of their mouth, giving ...

  10. Oats as an Alternative Forage

    https://agcrops.osu.edu/newsletter/corn-newsletter/24-2021/oats-alternative-forage

    conditions 3 or more tons is very possible. The nutritional value of oats without fertilizer is about $250 ...

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