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23 results
  1. ... Servings: 4 Ingredients 1 package (10 ounces) frozen spinach, thawed 1/4 teaspoon each... ... Latest Video MedlinePlus.gov Covers Over 1000 Health ...
  2. Healthy Recipes MedlinePlus healthy recipes: Fish and spinach bake Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Number of Servings: 4 Ingredients 1 package (10 ounces) frozen ...
  3. ... Broccoli Brussels sprouts Cabbage Cauliflower Citrus fruits Potatoes Spinach Strawberries Tomatoes and tomato juice
  4. ... as asparagus tips, green and waxed beans, carrots, spinach, and squash. Mild processed cheese, eggs, smooth peanut ... and its influence on the severity of enteritis. References O'Brien PH, Jenrette JM, Garvin AJ: Radiation ...
  5. ... cereals and breads</li> <li>White beans, lentils, spinach, kidney beans, and peas</li> <li>Nuts and ... include:</p><ul> <li>Leafy greens, such as spinach and collards</li> <li>Fruit from vines, such ...
  6. ... lot of foods high in oxalate (for example, spinach, rhubarb, nuts, or wheat bran) Consuming a lot ... eat. Avoiding foods high in oxalate (for example, spinach, rhubarb, nuts, and wheat bran) Talk with your ...
  7. ... in the diet include: Leafy greens, such as spinach and collards Fruit from vines, such as grapes ... gov: Potassium (National Institutes of Health) Journal Articles References and abstracts from MEDLINE/PubMed (National Library of ...
  8. ... fortified breakfast cereals and breads White beans, lentils, spinach, kidney beans, and peas Nuts and some dried ... gov: Iron (National Institutes of Health) Journal Articles References and abstracts from MEDLINE/PubMed (National Library of ...
  9. ... Wenzel AJ, Gerweck C, Curran-Celentano J. 2006 Spinach cultigen variation for tissue carotenoid concentrations influences human ... patietns. Retina. 33; 3: 490-97. 2013 No reference test Uyama,M., Matsubara,T., Fukushima,I., Matsunaga, ...
  10. ... as wheat bran, and foods with oxalic acid (spinach and rhubarb) can bind with calcium and prevent ... as other nutrients, are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition ...
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