Prepare to have your world turned upside down with some of the most astounding facts about the food we eat every day. From the truth lurking behind your morning cup of coffee to the real story behind the colors on your plate, we’ve gathered a collection of revelations that will have you questioning everything you thought you knew about your favorite foods.

Fruit Loops Cereal is all the Same Flavor. Photo credit: Depositphotos.
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Peppers Have More Vitamin C Than Oranges

Peppers Have More Vitamin C Than Oranges. Photo credit: Canva Pro.

Here’s a spicy twist: peppers pack more of a vitamin C punch than the citrus king, oranges. This might come as a surprise, but it turns out, adding a little bell pepper to your diet could give your immune system a bigger boost than you thought. So, next time you’re reaching for vitamin C, you might want to think beyond the orange juice.

Decaf Coffee Still Has Caffeine

Decaf Coffee Still Has Caffeine. Photo credit: Canva Pro.

For those thinking decaf means caffeine-free, think again. Decaf coffee still sneaks in a bit of caffeine, just significantly less than its fully-loaded counterpart. It’s like wanting to dip your toes into the pool without jumping in – you’re still getting a little wet with caffeine, just not soaked.

Most Wasabi is Dyed Horseradish

Most Wasabi is Dyed Horseradish. Photo credit: Depositphotos.

That fiery green paste accompanying your sushi? Chances are, it’s more horseradish than actual wasabi. True wasabi is rare and pricey, leading most places to use a colored horseradish blend instead. So, those wasabi kicks you’ve been getting? Thank the humble horseradish, dyed to deceive.

Farmed Salmon is Dyed Pink

Farmed Salmon is Dyed Pink. Photo credit: Depositphotos.

Wild salmon get their pink color from their diet, but farmed salmon? They’re often given a helping hand with some color added to their feed. This is because without it, farmed salmon would be a less appealing gray color, not the vibrant pink we’re used to. So yes, that pink salmon on your plate is wearing a bit of makeup.

1 in 4 Hazelnuts is Used in Nutella

1 in 4 Hazelnuts is Used in Nutella. Photo credit: Depositphotos.

Nutella’s creamy, hazelnutty goodness is so popular, it uses a quarter of the world’s hazelnuts. That’s right, one out of every four hazelnuts ends up in a Nutella jar. Next time you spread Nutella on your toast, remember you’re enjoying a significant chunk of the global hazelnut supply.

Fruit Loops Cereal is all the Same Flavor

Fruit Loops Cereal is all the Same Flavor. Photo credit: Depositphotos.

Those colorful loops might trick your eyes, but don’t let them fool your taste buds. Despite the rainbow of colors, all Fruit Loops share the same flavor. It’s a masterclass in marketing: using colors to create the illusion of different flavors.

French Fries Originated in Belgium

French Fries Originated in Belgium. Photo credit: Depositphotos.

Despite their name, French fries actually hail from Belgium. Historians believe Belgians were the first to slice up and fry potatoes way before this snack became a global phenomenon. So next time you munch on fries, tip your hat to Belgium for this delicious invention.

Strawberries Aren’t Actually Berries

Strawberries Aren’t Actually Berries. Photo credit: Canva Pro.

In a botanical twist, strawberries don’t make the berry cut because their seeds are on the outside. Real berries, like blueberries and grapes, have their seeds on the inside. So, what we’ve been calling strawberries all along are imposters in the berry world.

Bad Eggs Will Float

Bad Eggs Will Float. Photo credit: Depositphotos.

Here’s a nifty trick to check if an egg is fresh: drop it in water. Fresh eggs sink because they have less air inside, but as they age, they fill with air, causing them to float. It’s a simple, yet effective kitchen hack to ensure you’re only cooking with the good stuff.

Figs Can Contain Dead Wasps

Figs Can Contain Dead Wasps. Photo credit: Depositphotos.

In a rather unsettling but natural process, some figs end up with dead wasps inside. This is due to how figs are pollinated, involving a wasp entering the fig, laying eggs, and then sometimes getting trapped. While it sounds grim, it’s a fascinating example of nature’s interconnectivity—and don’t worry, the figs are still safe to eat.

Stop Refrigerating These 15 Foods

Honey is poured into a glass with a wooden spoon.
Photo credit: Canva Pro.

Many of us unknowingly shorten the lifespan and diminish the flavor of certain foods by refrigerating them. We’re shedding light on common kitchen staples that are better off outside the chilly confines of your fridge, explaining why room temperature can sometimes be the better choice for freshness and taste.

Stop Refrigerating These 15 Foods

The 11 Most Divisive Pizza Toppings Ever

A pizza is sitting on top of a piece of paper.
BBQ Hawaiian Pizza. Photo credit: Running to the Kitchen.

Pizza toppings can be a battleground for passionate foodies. From the classic cheese and pepperoni to more adventurous choices, everyone has their favorites. But then there are those toppings that split the room – the ones that start heated debates at dinner tables.

The 11 Most Divisive Pizza Toppings Ever

11 Fruits You’ve Probably Never Tried, But Should!

Yellow and pink dragonfruit sliced in half on a cutting board.
Photo credit: Running to the Kitchen.

Think you’ve tried it all when it comes to fruits? Think again. We’ve got a lineup of 11 exotic fruits that are about to turn your fruit game upside down. From sweet and creamy surprises to tangy, jaw-dropping flavors, these hidden gems are not your average grocery store finds but if you do stumble upon one, make sure to give it a try. Your taste buds will be in for a wild ride!

11 Fruits You’ve Probably Never Tried, But Should!

Some of the photography in this article provided by Depositphotos.com.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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