Eggplants are low in calories and cholesterol free. They contain a little bit of various nutrients such as fiber, potassium, and few vitamins and minerals. They are also rich in phytonutrients (pigments in the skin) such as “nasunin.” In addition to the benefit of being an antioxidant, nasunin is believed to have the ability of protecting lipids in the brain.

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nutrianalysis - eggplant3


NutriAnalysis on Facebook

In addition to the website, I also started a Facebook page to publish nutrition-related information and my “food artwork.” :D I will try my best to post at least once a week, most likely during weekends, and my goal for this page is to reach 100 “Likes” by the end of 2014. Hope you like it and find the information useful.

Here’s my latest post and my creation/drawing:

Manzano bananas are also known as apple bananas because they have an undertone of apple flavor. The average manzanos are about 4 inches (10 cm) long. The have a similar nutrient profile as regular bananas – provide a source for fiber, potassium, and other vitamins and minerals. In addition, they may be sweeter and richer in vitamin C and carotenoids.

nutrianalysis - banana

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We analyze personal diets, menus, and recipes using an up-to-date nutritional software featuring a database with over 20,000 foods and an analysis of 30 nutrients. A detailed diet analysis can help you gain a better understanding of the quality of your diet and assist with meal planning. You can also use the information to improve your diet by making better food choices. A well-balanced diet is vital to healthy living! Try the 1-Day Diet Analysis now to track your diet for only $9.99! For more details: http://nutrianalysis.net/



Thanksgiving Healthy Dessert – Whole Stuffed Pumpkin with Custard

For those who are interested in making a special dessert for Thanksgiving, here’s a good one – The Stuffed Pumpkin Custard!! I found the recipe online from Vandetta Williams, but I modified the recipe a little. If you want to see the original recipe, click here.

Here’s my version. I used fat free half and half and raw honey instead of heavy cream and molasses. I also skipped nutmeg. Those are the main difference between mine and the original one. I have made it twice so far. It’s very delicious and I think the ingredients that I used were just fine!

This recipe is easy to make. It’s tasty and fun to eat. It also looks very cute on the dinner table! If you happen to have one of those small pumpkins, Definitely give it a try! You and your family will love it! :)


  • 1 pumpkin, ~3lbs
  • 3 whole eggs
  • 1 cup of fat free half & half
  • 1 tbsp brown sugar
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 tbsp. butter in tiny cube


  • Wash, dry and cut the lid off the pumpkin. Remove the seeds and save for baking later (Great snack!)

  • Mix together the eggs, half & half, brown sugar, honey, cinnamon and ginger
  • Strain the custard mixture to ensure a nice, smooth consistency. Fill the pumpkin with the custard mixture and dot with the butter.
  • Cover with the pumpkin lid and place pumpkin in a baking pan. Bake at 350 degrees for 1 1/2 to 2 hours, or until the mixture has set like custard. ( For my 3 lb pumpkin, it took 2.5 hours. For 1.8 lb, it took 1.5 hours)

Yield: 3-4 servings


Happy Thanksgiving, everyone! <3



Fish Health and Nutrition

Fish is a good source of protein. Unlike meat, fish is low in fat such as saturated fat. It is the primary source of omega 3 fatty acid. Fish also provides varying amounts of minerals such as magnesium, selenium, iron, calcium, zinc, phosphorous, and potassium and vitamins such as A, D, E, K, B2, B6, B12, and niacin. It is recommended to eat fish at least 2 times ( 2 servings) a week as part of a healthy diet because it helps to keep our heart healthy.  Each serving is 3.5 oz cooked or about 3/4 cup of flaked fish.

Caution on Mercury

Fish contains trace amounts of methylmercury which is an environment contaminant. In a large amount, all forms of mercury are toxic to our nervous system. Therefore, it is better to avoid fish that is high in mercury when we plan our meals.

Here’s a list of fish in different mercury level categories:

Enjoy these fish:

Crab (Domestic)
Croaker (Atlantic)
Haddock (Atlantic)
Mackerel (N. Atlantic, Chub)
Perch (Ocean)
Salmon (Canned)
Salmon (Fresh)
Shad (American)
Sole (Pacific)
Squid (Calamari)
Trout (Freshwater)

Continue reading


Apricots and Pistachios Quinoa Salad

Here’s an easier and faster Quinoa recipe. I found this on the same website (CookingLight), but I modified it a lot and created my own version. It’s so deliciousssss. I love it so much! Here’s what I used for my quinoa salad:

Apricots and Pistachios Quinoa Salad

Apricots and Pistachios Quinoa Salad

Serving size: 4
Preparation time: 20 – 30 minutes


  • 3 cups water
  • 1 cup uncooked quinoa
  • Pinch salt
  • 4 cups organic spring mix
  • 15 dried organic apricots, quartered
  • 3/4 cup pistachios
  • 1/2 cup chopped cilantro
  • 1/4 tsp. black pepper


  • 1 tbsp. olive oil
  • Organic balsamic vinegar


  • Combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl.
  • Combine quinoa mixture, spring mix, apricots, pistachios, cilantro, and black pepper in a large bowl. Enjoy!


Apricot is high in fiber and vitamin A. It’s also a source of many minerals and vitamins such as potassium, iron, vitamin E, Niacin, and Vitamin B6. Pistachio is high in fiber, protein, good fat such as monounsaturated and polyunsaturated fat, and many minerals and vitamins such as copper, phosphorous, magnesium, potassium, Vitamin B6, and thiamin.

This dish is loaded with fiber, nutrients, and deliciousness. Try it out or create your own favorite quinoa salad! Let me know how do you like it. :D

Please Follow and Stay Healthy!



Meet Quinoa

Let’s Cook II

Quinoa [keen-wah] is a whole grain, native to South America. It’s somewhat similar to other grains such as rice but it cooks faster and is high in protein. It is also a good source of fiber, minerals such as magnesium, iron, phosphorous, and zinc, and vitamins such as folate, thiamin, B6, and riboflavin. Since it has more protein than other grains, it is a good choice for vegetarians. Quinoa is small, ivory in color, and bland in flavor. You can use it in soups, salads, on its own as a side dish, and in any dishes that call for rice.

I found a very appetizing quinoa recipe on cookinglight.com posted by a Registered Dietitian. Since I have most of the ingredients, so I decided to give it a try. I have made some changes. For example, I cooked the shrimp in a saucepan instead of grilling the shrimp because unfortunately I don’t own a grill. I also used a whole avocado instead of 1/2 cup. If you are interested in the original recipe, feel free to visit the website.

If you feel that it requires too many ingredients for this recipe, don’t worry, I will try some easier and faster quinoa recipes in the future. :)

Spicy Shrimp with Quinoa Salad

Spicy Shrimp with Quinoa Salad

Serving size: 3-4
Preparation time: 1 hour


  • ¾ cup uncooked quinoa
  • About  1lb shrimp, peeled and deveined

Shrimp Marinade

  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Pinch paprika
  • 2 Garlic cloves, chopped and diced


  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 Garlic cloves, chopped and diced
  • 1 cup water

Quinoa Sauce Mixture

  • 2 tablespoons lime juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Pinch salt
  • 1/2 teaspoon raw honey
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1 diced peeled avocado


  1. To make shrimp marinade, combine lime juice, olive oil, chili powder, cumin, black pepper, paprika, and garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 15 minutes.
  2. To cook quinoa, rinse and drain quinoa. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 2 minutes. Add garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool.
  3. To make quinoa sauce mixture, combine lime juice, olive oil, cumin, salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, and avocado; toss gently.
  4. Stir-fry shrimp in a saucepan for a few minutes until they change color. Discard marinade.
  5. Top each serving with shrimps. Garnish with cilantro (optional).

What else for dinner? Maybe Something to drink..

Banana, Kale, and Almond Milk Smoothie

Kale Smoothie

  • 1 cup almond milk
  • 3/4 cup kale leaves
  • 1 medium banana
  • 1 tablespoon raw honey

Hope you like the post. Please follow and stay healthy!


1. Cookinglight.com Spicy Grilled Shrimp with Quinoa Salad - Sidney Fry, MS, RD
2. Academy of Nutrition and Dietetics
3. American Dietetic Association Complete Food and Nutrition Guide