Adding Citrus Fiber to Meatballs Improves Nutritional Quality, Does Not Affect Taste, MU Researcher Finds
Source: University of Missouri
COLUMBIA, Mo. –Many American diets fall short of meeting nutritional guidelines resulting in burgeoning obesity rates and health problems across the nation. Statistics show that most Americans consume only half of the daily recommended amount of dietary fiber. Now, a research team at the University of Missouri is addressing the fiber deficit by including citrus fiber in ground beef while retaining the quality and taste of the meat.
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