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These 19 Random Foods Facts Are Guaranteed To Blow Your Mind

Food for thought.

1. The red food dye in Skittles is made from boiled beetles.

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Carminic acid, also known as carmine, is a red food dye found in Skittles, maraschino cherries, lipstick, and more.

2. And gummy bears are coated in the same wax used to coat vehicles.

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Gummy snacks and cars are coated with carnauba wax to make them shiny.

3. If you put a grape in the microwave, it will explode.

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Note: Do not try this at home or you will ruin your microwave! But it works when you cut a single grape in half, leaving the halves connected by the skin. This makes it approximately the same size as a single wave of microwave radiation. The grapes will heat up and release steam where the microwave beams are most energetic. The steam will turn into a plasma and within seconds the grape to burst into flames.

4. Double-dipping doesn't spread any more germs than single-dipping does.

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According to MythBusters, very minimal amounts of bacteria make it back into the dip – whether it's your first dip or second.

5. Crackers and chips give you cavities faster than candy does.

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According to the American Academy of Pediatric Dentistry, starchy foods – like crackers and chips – may be worse for your teeth than candy because of the length of time they stick to your teeth after you're done eating.

6. Potatoes can absorb and reflect Wi-Fi.

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Because potatoes have high water content and chemical makeup, they absorb and reflect radio and wireless signals.

7. Girl Scout cookies are made by two different bakeries.

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The cookies taste slightly different and are sold under different names, depending on what region you live in. For example, the cookie above is a Samoa in some areas and a Caramel De-Lite in others.

8. Most wasabi consumed in the U.S. is not real, but made of colored horseradish.

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This is mostly because the cultivation of real wasabi is relatively difficult and expensive.

9. All bananas are clones.

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The Cavendish banana was mass-produced because it doesn't have seeds and it can survive longer than other banana varieties. Since the Cavendish type of banana doesn't contain seeds, it is cloned by farmers.

10. Scientists have figured out how to turn peanut butter into diamonds.

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Since peanut butter is so rich in carbon, scientists in Germany have turned it into diamonds.

11. And peanuts are not nuts, they are actually legumes.

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They also grow underground!

12. German chocolate cake has absolutely nothing to do with Germans or Germany.

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It's only called that because someone named Sam German invented baking chocolate.

13. Oranges aren't naturally orange.

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Oranges in warmer tropical climates never get cold enough to break down the chlorophyll in the fruit’s skin, meaning they'll be yellow or green when they're ripe. Oranges imported to America actually get treated with ripening ethylene gas to turn them orange.

14. The white film on salmon is edible. It's actually protein!

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The foamy white gunk is harmless soluble protein called albumin. As America's Test Kitchen explains, "When the muscle fibers in the fish are heated, they contract, pushing the moisture-filled albumin to the surface of the flesh."

15. Most oysters you eat are still alive.

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According to Business Insider, oysters are stored under particularly regulated conditions because once they die, they are no longer safe to eat.

16. Butter should be stored in the fridge, not at room temperature.

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According to FDA spokesperson Peter Cassell, leaving your butter in warmer temperatures puts it at risk of "increased rates of oxidative rancidity, which leads to the more rapid development of an unusual or unpleasant flavor."

17. Every color of Fruit Loops tastes the same.

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Tragic, I know.

18. Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.

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The fear may be rooted in having a general phobia of choking, or even a phobia of sticky textures.

19. Castoreum is an secretion that comes from the anal glands of a beaver to mark its territory, and it is used for food flavorings like vanilla and in some bourbons.

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And that's all I gotta say about that one.