11 Little Known Food Facts

Ever look down at your lunch and wonder aloud: “How did this food get here?” Or, “Why is this food so colorful?” Or, Why doesn’t this food taste quite right?” (For the sake of your health and social life, we seriously hope that you don’t find yourself asking that last question often!)

Yep, the ingredients that make up your lunch break staples can be just as deep as the mysteries of life. To prove this, we scoured the Internet for weird facts about food and narrowed them down to the strangest and most wonderful we could find.

Here are 11 bizarre things you didn’t know about your food…

  1. Roughly 80% of America’s strawberries are grown in the Golden State

    Yep, California produces approximately 2 BILLION pounds of strawberries annually. Oh, great— now we’re craving strawberries!

  2. Eating peanut butter while pregnant can change a baby’s life for the better

    Research shows that expectant moms who eat peanuts–or all-natural peanut butter–at least five times a week could be saving their unborn child from developing peanut allergies later in life. Yet another reason to love peanut butter!

  3. Pretty watermelons aren’t necessarily sweet watermelons

    This might look like a grade A watermelon, but chances are it won’t be all that delicious. If you’re looking for a particularly sweet one—seriously, who isn’t?— always select a melon that has plenty of webbing, as this is a clear sign that tons of bees have pollinated the fruit.

  4. Bell peppers’ bumps should always be counted

    Did you know that bell peppers come with anywhere between 2 to 5 bumps, otherwise known as lobes? Here in the U.S., we usually eat ones that have either 3 or 4. If you like your peppers cooked, select one with 3 lobes; if you like them sweeter and raw, go with 4!

  5. Cans of Spam are packaged as luxury gift sets in South Korea

    Believe it or not, these pre-packaged gift sets, which are traditionally given to bosses and elders during the holiday season, will set you back about 45 bucks a pop in Korea. Talk about price gouging!

  6. Chicken breasts with white stripes are not to be trusted

    Before you buy your next chicken breast, be sure to take a good look at it. If you notice any white striping, like the stuff seen in the above B and C breasts, it might mean that the chicken was raised in an unhealthy manner, or was simply pumped with too many hormones. It can also mean that you are consuming a whopping 200 percent MORE FAT than what you would from a healthy chicken breast. Scary, but true.

  7. There’s a way to tell if your eggs have spoiled

    Let’s face it— expiration dates aren’t to be trusted. But, while it may be rather simple to tell if a gallon of milk or a piece of fruit has spoiled, when it comes to eggs, you can’t just trust a sniff test. To tell if your carton is still good, drop one egg into a glass of water; if it sinks to the bottom, it’s still good to go, but if it floats, it’s got to go!

  8. Most Americans have never seen a real yam before

    Fresh Organic Orange Sweet Potato

    Are you more of a “yam person?” Yep, we were, too, until we learned that what we thought we were eating this whole time were really just another variety of sweet potatoes. Apparently, genuine yams just aren’t all that common in the U.S., and somewhere along the way grocery stores began marketing soft sweet potatoes as yams. Do you feel lied to? WE feel lied to!

  9. Cranberries are harvested in bogs

    No, that’s not a scene from some macabre horror movie— that is just a genuine shot of thousands of cranberries chillin’ in a bog. It’s a technique that allows farmers to turn out more fruit per season. Cool stuff!

  10. KFC is China’s largest fast-food chain

    The Chinese people have been enthralled with the Colonel’s secret recipe for years. There are over 4,600 locations in the country!

  11. Chocolate can bloom

    Ever notice a layer of white crud growing over your chocolate? No, your beloved dessert isn’t going bad. It’s simply blooming. You see, blooming can occur when the chocolate is exposed to warm temperatures or humidity, forcing its fat and sugar kernels to rise to the candy’s surface. Luckily, in both situations, the chocolate is still good to eat. Whew!

Pretty enlightening stuff, huh? We’d love to hear your take on all things food facts! Which characteristic surprised you the most? Did any of them gross you out? Do you know of any other little-known food facts that you would like to share?