URBANA - Your trip to that Mexican restaurant on Friday may be the smartest thing you did for yourself nutritionally all week.

Just released, Chemistry and Flavor of Hispanic Foods examines the bioactivity of such foods as Mexican beans and oregano, ethnic teas, Hispanic dairy products, and the ancient protein-rich cereal grain amaranth, said University of Illinois assistant professor of food science and nutrition Elvira de Mejia, who co-edited the book.<br><br><a href='http://www.aces.uiuc.edu/news/stories/news3843.html' target='_blank'>http://www.aces.uiuc.edu/news/stories/news3843.html</a><br><br>