tag:blogger.com,1999:blog-55180208604135959232024-02-19T08:40:56.819-08:00Cooking Recipe Tips by UncleUnknownnoreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5518020860413595923.post-21281565341702439162016-03-25T01:06:00.002-07:002016-04-07T12:06:33.130-07:00Mustard Greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyeNrRR2AE2zR_x6gwpTrYd9_Bwvq9i-I45qvBW2M_6myl89uYNY0C90MiL53Z-APwMN3bxt38BiLZgiJTYKKC8ig0z7IyxiurbCK4lYV2OBfaqZmqAAGtPJ0e1Vz5cv6Ygi-7QUxEKc/s1600/Mustardgreens.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyeNrRR2AE2zR_x6gwpTrYd9_Bwvq9i-I45qvBW2M_6myl89uYNY0C90MiL53Z-APwMN3bxt38BiLZgiJTYKKC8ig0z7IyxiurbCK4lYV2OBfaqZmqAAGtPJ0e1Vz5cv6Ygi-7QUxEKc/s320/Mustardgreens.jpg" width="213" /></a></div>
<div style="text-align: justify;">
Brassica juncea, mustard greens, Indian mustard, Chinese mustard, Jie Cai (in Mandarin) or Kai Choi (in Cantonese),or leaf mustard is a species of mustard plant.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisine. Cultivars of B. juncea are grown as greens, and for the production of oilseed. In Russia, this is the main variety grown for production of mustard oil. It is widely used in canning, baking and margarine production in Russia, and the majority of table mustard there is also made from this species of mustard plant.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States.Essential oil of mustard, however, is accepted as GRAS.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The leaves are used in African cooking, and leaves, seeds, and stems are used in Indian cuisine, particularly in mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a famous dish called sarson da saag (mustard greens)is prepared. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai. The mustard made from the seeds of the B. juncea is called brown mustard. The leaves and seeds are used in many Indian dishes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens (also called rayo in Nepali). It is usually eaten with relish with steamed rice, but could also be eaten with chapati (griddle breads).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Brassica juncea is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine it is known as takana and is often pickled and used as filling in onigiri or as a condiment. A large variety of B. juncea cultivars are used, including zha cai, mizuna, takana , juk gai choy, and xuelihong. Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Nutrition</span></b></div>
<div style="text-align: justify;">
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value, DV) of vitamins A, C and K which is especially high as a multiple of its DV (table). Mustard greens are a moderate source of vitamin E and calcium (table). Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Mustard greens, cooked, boiled, drained, without salt</span></b></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Nutritional value per 100 g (3.5 oz)</span></b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>110 kJ (26 kcal)</div>
<div style="text-align: justify;">
Carbohydrates 4.51 g</div>
<div style="text-align: justify;">
Sugars<span class="Apple-tab-span" style="white-space: pre;"> </span>1.41 g</div>
<div style="text-align: justify;">
Dietary fiber<span class="Apple-tab-span" style="white-space: pre;"> </span>2 g</div>
<div style="text-align: justify;">
Fat 0.47 g</div>
<div style="text-align: justify;">
Protein 2.56 g</div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Vitamins</span></b></div>
<div style="text-align: justify;">
Vitamin A equiv. 618 μg (77%) </div>
<div style="text-align: justify;">
beta-carotene 7400 μg (69%) </div>
<div style="text-align: justify;">
lutein zeaxanthin 10400 μg</div>
<div style="text-align: justify;">
Thiamine (B1)<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 0.041 mg</div>
<div style="text-align: justify;">
Riboflavin (B2)<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 0.063 mg</div>
<div style="text-align: justify;">
Niacin (B3)<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 0.433 mg</div>
<div style="text-align: justify;">
Pantothenic acid (B5) (2%) 0.12 mg</div>
<div style="text-align: justify;">
Vitamin B6<span class="Apple-tab-span" style="white-space: pre;"> </span>(8%) 0.098 mg</div>
<div style="text-align: justify;">
Folate (B9)<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%) 9 μg</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(30%) 25.3 mg</div>
<div style="text-align: justify;">
Vitamin E<span class="Apple-tab-span" style="white-space: pre;"> </span>(12%) 1.78 mg</div>
<div style="text-align: justify;">
Vitamin K<span class="Apple-tab-span" style="white-space: pre;"> </span>(564%) 592.7 μg</div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Minerals</span></b></div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(12%) 118 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 0.87 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 13 mg</div>
<div style="text-align: justify;">
Phosphorus<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 42 mg</div>
<div style="text-align: justify;">
Potassium<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 162 mg</div>
<div style="text-align: justify;">
Sodium<span class="Apple-tab-span" style="white-space: pre;"> </span>(1%) 9 mg</div>
<div style="text-align: justify;">
Zinc<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard greens are available in a number of types that every have got distinctive features and also including these types of outstanding leaves in your food preparations will definitely boost the appeal of any kind of meal. Most mustard greens are in fact emerald green in color, however, many usually are not green at all but instead shades of dark red or even deep purple.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqJK6qpgY2scJtSt9iZ__s7JxDuuwlnkAuLJ8oauKJtgYuuEN1j7BO-bt6XZelUTQFYrlaT7zVdIYEBS7oFpPvMRQJIjZowzOHvWQCxRfN69TkoH7AoTPkHdzkXH1eD-P1sOTHOKScpc/s1600/mustard+greens.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqJK6qpgY2scJtSt9iZ__s7JxDuuwlnkAuLJ8oauKJtgYuuEN1j7BO-bt6XZelUTQFYrlaT7zVdIYEBS7oFpPvMRQJIjZowzOHvWQCxRfN69TkoH7AoTPkHdzkXH1eD-P1sOTHOKScpc/s1600/mustard+greens.jpg" /></a></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Health benefits of Mustard Greens</span></b></div>
<div style="text-align: justify;">
Mustard greens consist of nutrition. They offer an abundant mixture of vitamins, minerals, dietary fiber as well as protein. Let’s take a look at the advantages of ingesting mustard greens. Listed here are 9 health advantages of mustard greens.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard greens contribute to cancer prevention by supporting three critical body systems: antioxidant, detoxification and anti-inflammatory. Studies have linked mustard greens to the prevention of bladder, colon, breast, lung, prostate and ovarian cancers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Amongst leafy vegetables, mustard greens supply a number of the greatest amounts of three powerful antioxidants: vitamin K, vitamin A and vitamin C. Just one single cup of mustard greens offers 524% the DV of vitamin K, 177% the DV of vitamin A and 59% the DV of vitamin C. Also, they are an excellent source of manganese, foliate and also vitamin E.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard Greens is also said to be of considerable value in treating a wide variety of disorders such as: gout, sciatica, neuralgia, asthma, bronchitis and pneumonia, bruises, tendonitis, flu and common cold and eruptive sores and boils. Indeed there are many health benefits of Mustard Greens or Mustasa to our body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Folic acid, found in mustard greens, is an important component to our cardiovascular health. Mustard greens contain about 47% of the RDA, more than spinach, kale or broccoli. Folic acid, being a key nutrient in heart health, helps prevent an increase of homocysteine, an inflammatory marker of cardiovascular risk.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
By adding mustard greens to your dinner you can fall asleep fast. Mustard greens are a rich source of calcium. Calcium helps in converting tryptophan into the sleep hormone melatonin. Increase in the melatonin level in the brain helps you to fall asleep.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard greens contain vitamin C and anti-inflammatory compounds that help in reducing asthma attacks. The anti-inflammatory effect of vitamin K and glucosinolates help in reducing the inflammation of the airways.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Rich in vitamin A, mustard greens help in maintaining healthy eyesight. Mustard greens also contain antioxidant compounds that help in preventing degeneration of the retinal cells.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard greens are a wonderful food for pregnant women. They are rich in folate, a nutrient essential for healthy development of the brain and nervous system of the fetus. Folate deficiency in pregnant women causes neural tube defects in newborns.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard greens are a fantastic method of obtaining dietary fiber, that encourages good colon health, manages the metabolism and also helps with digestion of food.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
An excellent source of both calcium and potassium, mustard greens might help encourage good bone health and assist in preventing bone diseases just like brittle bones.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Poultice or plaster made from mustard seeds helps in curing pains and spasms as well. Mustard has rubefacient properties and hence when applied as plaster, exercises analgesic effects and provides relief in the paralysis of limbs, rheumatism and other muscular aches. Another important advice to note here is that mustard plaster has warmer effects and may cause sore blistering if applied directly on the naked skin. To avoid that, linen sheet should be used amidst the skin and the mustard plaster.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mustard greens may prove valuable for women during menopausal phase. Magnesium along with calcium present in mustard greens encourages bone heath and prevents bone loss associated with menopause. It helps in recompensing the low magnesium content in bones and other magnesium deficiencies and may helps reduce the risk of osteoporosis in menopausal women.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Insufficient consumption of dietary fiber is one of the leading causes of constipation. The fiber rich mustard greens help in restoring the normal bowel movement.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vitamin K helps in reducing premenstrual cramps. It works by balancing the hormones. Furthermore, it also helps in reducing excessive menstrual bleeding and alleviates discomfort and pain. Hence, the vitamin K rich mustard greens are the ideal food for women.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Boil mustard greens for a side dish</span></b></div>
<div style="text-align: justify;">
Rinse 3 bunches of mustard greens under water and drain them well.</div>
<div style="text-align: justify;">
Trim the stems of the greens and chop, if desired.</div>
<div style="text-align: justify;">
Boil 2 cups (474 ml) of water or broth in a pot and add the mustard greens. You may need to push them down in the pot to make room. If they are overflowing, add more as they cook down.</div>
<div style="text-align: justify;">
Boil young leaves for about 20 minutes and more mature leaves for about 45 minutes.</div>
<div style="text-align: justify;">
Drain and season the greens with salt and pepper to taste or add other ingredients such as chopped meat.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-12821307017901857312016-03-19T06:01:00.004-07:002016-03-19T06:04:04.511-07:00Okra Health Benefits<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_ebkdLNizXOUPweaR3RflQ9-rMeRwJipwHBkLvClsqIoEmrwRmktaETntuxR4ZfrB5lX4pkKwRqfprqvzgvC_va2PpUglhewWzn_ogpnvS50p9gVs4DzK_xPjxRvvLmgtwLw9N6s-0U/s1600/Okra.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_ebkdLNizXOUPweaR3RflQ9-rMeRwJipwHBkLvClsqIoEmrwRmktaETntuxR4ZfrB5lX4pkKwRqfprqvzgvC_va2PpUglhewWzn_ogpnvS50p9gVs4DzK_xPjxRvvLmgtwLw9N6s-0U/s320/Okra.jpg" width="320" /></a></div>
<div style="text-align: justify;">
Okra or Okro, known in many English-speaking countries as ladies' fingers, bhendi, bhindi, bamia, ochro or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra, also known as “lady’s fingers” and “gumbo,” is a green flowering plant. Okra belongs to the same plant family as hibiscus and cotton. The term “okra” most commonly refers to the edible seedpods of the plant.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The name okra is most often used in the UK, United States and the Philippines, with a variant pronunciation in Caribbean English and Nigeria of okro. The word okra is from the Igbo The plant and its seed pods are also known as "lady's fingers". In various Bantu languages, okra is called (ki)ngombo or a variant, and this is possibly the origin of the name "gumbo", used in parts of the United States and the English-speaking Caribbean. In much of South Asia, it is called by some variant of bhindi, a name also heard in the United Kingdom, but English-speakers in Bengal call it dharosh.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. Some people prefer to minimize the sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may also help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The immature pods may be pickled.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXOToxZrs6JWVflu5lMnmPQ8Axjsor00TCC7RKe7ZMnEiJneJTHswKViMqfHk9XemHcXLcNtGKpDppa2Uomx4g_nbp_8SCeEN4NodsH86xkiaUVr_5eX7GkAmMY5dhahr4Ms3RbiYUSY/s1600/okra4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXOToxZrs6JWVflu5lMnmPQ8Axjsor00TCC7RKe7ZMnEiJneJTHswKViMqfHk9XemHcXLcNtGKpDppa2Uomx4g_nbp_8SCeEN4NodsH86xkiaUVr_5eX7GkAmMY5dhahr4Ms3RbiYUSY/s1600/okra4.jpg" /></a></div>
<div style="text-align: justify;">
Okra leaves may be cooked in a similar way to the greens of beets or dandelions. Since the entire plant is edible, the leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee. When importation of coffee was disrupted by the American Civil War in 1861, the Austin State Gazette said, "An acre of okra will produce seed enough to furnish a plantation with coffee in every way equal to that imported from Rio."</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. The oil content of some varieties of the seed can be quite high, about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial. A 1920 study found that a sample contained 15% oil. A 2009 study found okra oil suitable for use as a biofuel.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMniHkk-GzCslSQtNRImdt9D8cN0V1TiUeD2GX20pfffBCxEGHsgZJODECy8PHmDEHGhyjL0IfnfujPcRrkRoY66V_ORVHV685CIwDoGr86Rw-7AuKHeCF1XVRSIr0Oe3Tnl71v74rkKs/s1600/Okra2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMniHkk-GzCslSQtNRImdt9D8cN0V1TiUeD2GX20pfffBCxEGHsgZJODECy8PHmDEHGhyjL0IfnfujPcRrkRoY66V_ORVHV685CIwDoGr86Rw-7AuKHeCF1XVRSIr0Oe3Tnl71v74rkKs/s320/Okra2.JPG" width="320" /></a></div>
<h2 style="text-align: justify;">
<b><span style="color: #cc0000;">Health Benefits of Okra</span></b></h2>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra has long been favored as a food for the health-conscious. It contains potassium, vitamin B, vitamin C, folic acid, and calcium. It’s low in calories and has a high dietary fiber content. Recently, a new benefit of including okra in your diet is being considered. Okra has been suggested to help manage blood sugar in cases of type 1, type 2, and gestational diabetes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
There is evidence that the seed extracts of okra have an antioxidant, anti-stress effect in the bloodstream of mice. Managing stress levels is an important part of managing diabetes. Long-term, high stress levels can cause blood sugar levels to spike. Mental health should be a part of any diabetes treatment plan, and using okra and its derivative seeds can be a part of that plan.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most individuals unlike over-the-counter drugs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra has been found to lower cholesterol levels in diabetic lab mice. Foods with high fiber content and antioxidant qualities are recommended for those with diabetes because they lower cholesterol. The American Heart Association points out that people with diabetes are more likely to have unhealthy cholesterol levels. When high cholesterol levels are combined with diabetes, the outlook is not good.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra is good for summer heat treatment.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra is good for constipation.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The antioxidant and anti-inflammatory properties of Okra, and rich vitamin C content, curtail the development of asthma symptoms and prevent fatal attacks.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Those suffering from summer heat and sun strokes should include Okra in their diet. Relieves from weakness, exhaustion, and overall depression.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The high antioxidants and vitamin C content make Okra a good immune booster food. Other essential minerals like magnesium, manganese, calcium and iron fight against harmful free radicals and promote healthy immune system.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Iron, Folate, and Vitamin K aid in hemoglobin formation, blood coagulation, and red blood cells production, providing a supreme defense against anemia.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Okra increases sexual potency and is beneficial in treating genital disorders like syphilis, gonorrhoea, leucorrhoea, dysuria and excessive menstrual bleeding.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
<b><span style="color: #cc0000;">Okra Recipes</span></b></h3>
<div style="text-align: justify;">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">BHINDI MASALA</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1⁄2 cup canola oil</div>
<div style="text-align: justify;">
12 cloves garlic, thinly sliced</div>
<div style="text-align: justify;">
4 chiles de árbol, chopped</div>
<div style="text-align: justify;">
1 small red onion, sliced</div>
<div style="text-align: justify;">
1 lb. okra, sliced ⅓" thick</div>
<div style="text-align: justify;">
1 1⁄2 tbsp. garam masala</div>
<div style="text-align: justify;">
1 tbsp. ground coriander</div>
<div style="text-align: justify;">
1 plum tomato, chopped</div>
<div style="text-align: justify;">
Kosher salt, to taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Instructions</b></div>
<div style="text-align: justify;">
Heat oil in a 12" skillet over medium-high. Cook garlic, chiles, and onion until golden, 4–6 minutes. Add okra, garam masala, coriander, tomato, salt, and ⅓ cup water; cook until okra is crisp-tender, 3–4 minutes.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-50709676033269050462016-02-17T04:59:00.000-08:002016-02-17T04:59:08.855-08:00Green Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrS-rCr1Ry5vz475bEzI6LOJ0LObeVVii1dum4T4ziqhBtUZDPBMG2h2btLXNTUXb7aCEed61BbPd5lu7qz8MsQ6GX4fp4MAhxnnLFdaUtu2yYCvNsDVl3Pvt56k9UgoWGxPELAYncFY/s1600/green-beans1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrS-rCr1Ry5vz475bEzI6LOJ0LObeVVii1dum4T4ziqhBtUZDPBMG2h2btLXNTUXb7aCEed61BbPd5lu7qz8MsQ6GX4fp4MAhxnnLFdaUtu2yYCvNsDVl3Pvt56k9UgoWGxPELAYncFY/s1600/green-beans1.jpg" /></a></div>
<div style="text-align: justify;">
Green beans, also known as string beans, or snap beans in the northeastern and western United States, are the unripe fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
They are distinguished from the many differing varieties of beans primarily grown for their dried seeds in that green beans are harvested and consumed with their enclosing pods, typically before the seeds inside have fully matured. This practice is analogous to the harvesting of unripened snow pea pods or sugar snap peas of the pea family of plants. Popular green bean cultivars have been selected especially for the fleshiness, flavor, or sweetness of their pods.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Haricots verts, French for "green beans" (also known as French beans, French green beans, French filet beans, or fine beans (British English)) is a variety of green beans that is longer, thinner, crisper, and more tender than "standard" green beans.It is different from the haricot bean, which is sold as a dried seed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Culinary use</span></b></div>
<div style="text-align: justify;">
Green beans are eaten around the world, and are marketed canned, frozen, and fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. A dish with green beans popular throughout the United States, particularly at Thanksgiving, is green bean casserole, which consists of green beans, cream of mushroom soup, and French fried onions.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Some US restaurants serve green beans that are battered and fried, and Japanese restaurants in the US frequently serve green bean tempura. Green beans are also sold dried, and fried with vegetables such as carrots, corn, and peas.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Many but not all bean pods contain a "string", a hard fibrous strand running the length of the pod. This is often removed before cooking, or may be made edible by cutting the pod into short segments. The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean", while working in Le Roy, New York.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM581g-ABaBQE_K5xDMpE1DTYAxcP-B_ehapUZPjypHumFynA6nuQU6nu5guL35G4QfmloDZRNyodSRJMBiGICU_HqVDWiPayBoK79ydiR8ss4LEADnE1WvsMy7QvpUq4_dYhJL1JD8rk/s1600/green-beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM581g-ABaBQE_K5xDMpE1DTYAxcP-B_ehapUZPjypHumFynA6nuQU6nu5guL35G4QfmloDZRNyodSRJMBiGICU_HqVDWiPayBoK79ydiR8ss4LEADnE1WvsMy7QvpUq4_dYhJL1JD8rk/s320/green-beans.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Cultivation</span></b></div>
<div style="text-align: justify;">
Green beans are classified into two major groups, "bush" beans and "pole" beans.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bush beans are short plants, growing to approximately 2 feet (61 cm) in height, without requiring supports. They generally reach maturity and produce all of their fruit in a relatively short period of time, then cease to produce. Gardeners may grow more than one crop of bush beans in a season.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pole beans have a climbing habit and produce a twisting vine, which must be supported by trellises, cages, or other means.. Runner beans have a similar habit but are a different species of bean.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Varieties</span></b></div>
<div style="text-align: justify;">
Over 130 varieties of green bean are known.Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Pod color can be green, purple, red, or streaked. Shapes range from thin "fillet" types to wide "romano" types and more common types in between.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The following varieties are among the most common and widely grown in the US. Closely related varieties are listed on the same line.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Bush types</span></b></div>
<div style="text-align: justify;">
Bountiful, 50 days (green, heirloom)</div>
<div style="text-align: justify;">
Burpee's Stringless Green Pod, 50 days (green, heirloom)</div>
<div style="text-align: justify;">
Contender, 50 days (green)</div>
<div style="text-align: justify;">
Topcrop, 51 days (green), 1950 AAS winner</div>
<div style="text-align: justify;">
Red Swan, 55 days (red)</div>
<div style="text-align: justify;">
Blue Lake 274, 58 days (green)</div>
<div style="text-align: justify;">
Maxibel, 59 days (green fillet)</div>
<div style="text-align: justify;">
Roma II, 59 days (green romano)</div>
<div style="text-align: justify;">
Improved Commodore / Bush Kentucky Wonder, 60 days (green), 1945 AAS winner</div>
<div style="text-align: justify;">
Dragon's Tongue, 60 days (streaked)</div>
<div style="text-align: justify;">
Jade / Jade II, 65 days (green)</div>
<div style="text-align: justify;">
Pole types</div>
<div style="text-align: justify;">
Blue Lake, 60 days (green)</div>
<div style="text-align: justify;">
Fortex, 60 days (green fillet)</div>
<div style="text-align: justify;">
Kentucky Blue, 63 days (green), 1991 AAS winner</div>
<div style="text-align: justify;">
Old Homestead / Kentucky Wonder, 65 days (green, heirloom)</div>
<div style="text-align: justify;">
Rattlesnake, 72 days (streaked, heirloom)</div>
<div style="text-align: justify;">
Purple King, 75 days (purple)</div>
<div style="text-align: justify;">
Witsa, 70-80 days (green, hairless). Witsa is available in South Africa, uncommon elsewhere.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Nutritional value per 100 g (3.5 oz)</span></b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>131 kJ (31 kcal)</div>
<div style="text-align: justify;">
Carbohydrates 6.97 g</div>
<div style="text-align: justify;">
Dietary fiber<span class="Apple-tab-span" style="white-space: pre;"> </span>2.7 g</div>
<div style="text-align: justify;">
Fat 0.22 g</div>
<div style="text-align: justify;">
Protein 1.83 g</div>
<div style="text-align: justify;">
<b>Vitamins</b></div>
<div style="text-align: justify;">
Vitamin A equiv.<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 35 μg</div>
<div style="text-align: justify;">
Thiamine (B1)<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 0.082 mg</div>
<div style="text-align: justify;">
Riboflavin (B2)<span class="Apple-tab-span" style="white-space: pre;"> </span>(9%) 0.104 mg</div>
<div style="text-align: justify;">
Niacin (B3)<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 0.734 mg</div>
<div style="text-align: justify;">
Pantothenic acid (B5)</div>
<div style="text-align: justify;">
(5%) 0.225 mg</div>
<div style="text-align: justify;">
Vitamin B6<span class="Apple-tab-span" style="white-space: pre;"> </span>(11%) 0.141 mg</div>
<div style="text-align: justify;">
Folate (B9)<span class="Apple-tab-span" style="white-space: pre;"> </span>(8%) 33 μg</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(15%) 12.2 mg</div>
<div style="text-align: justify;">
Vitamin K<span class="Apple-tab-span" style="white-space: pre;"> </span>(14%) 14.4 μg</div>
<div style="text-align: justify;">
<b>Minerals</b></div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 37 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(8%) 1.03 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 25 mg</div>
<div style="text-align: justify;">
Manganese<span class="Apple-tab-span" style="white-space: pre;"> </span>(10%) 0.216 mg</div>
<div style="text-align: justify;">
Phosphorus<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 38 mg</div>
<div style="text-align: justify;">
Potassium<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 211 mg</div>
<div style="text-align: justify;">
Zinc<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 0.24 mg</div>
<div style="text-align: justify;">
Other constituents</div>
<div style="text-align: justify;">
Fluoride<span class="Apple-tab-span" style="white-space: pre;"> </span>19 µg</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Here are some interesting facts about green beans:</span></b></div>
<div style="text-align: justify;">
Green beans are rich in various nutrients such as vitamin A, vitamin C, vitamin K, manganese, iron, potassium, folate, calcium, magnesium and thiamin.</div>
<div style="text-align: justify;">
You can store green beans for many days in the refrigerator since they do not lose their freshness. It is best to store them in plastic bags to prevent loss of moisture.</div>
<div style="text-align: justify;">
It is advisable to wash green beans just before using. Wash them under running water. It is important to wash them thoroughly to get rid of sand and other debris.</div>
<div style="text-align: justify;">
Green beans should be trimmed and cut just before cooking since they may lose their nutritional quality if cut ahead of time. You can either snap off both ends or cut them off with a knife.</div>
<div style="text-align: justify;">
Today most varieties of green beans are without strings and hence it is not necessary to remove the strings.</div>
<div style="text-align: justify;">
You can get five to six servings out of one pound of fresh green beans.</div>
<div style="text-align: justify;">
The various health benefits of green beans can be attributed to their rich store of nutrients. Some of the important nutrients found in green beans and their beneficial uses are as follows:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #274e13;"><b>Vitamin K –</b> </span>This vitamin enables the body to heal faster. Vitamin K stimulates the process of blood coagulation whenever there is a wound or injury and prevents excess loss of blood. For this reason individuals who need to undergo surgery are given vitamin K supplements before the procedure. The vitamin also enhances the absorption of calcium in the body and this helps to boost bone strength and density. Those at a higher risk of developing osteoporosis should consume adequate amounts of green beans so that they can get a healthy supply of vitamin K.</div>
<div style="text-align: justify;">
<b><span style="color: #274e13;">Vitamin C –</span></b> This is another important vitamin found in green beans. It assists in the healing of wounds and may also play a role in cancer prevention. Due to its antioxidant properties, vitamin C helps to protect the DNA from damage and abnormalities. It is a good idea to include green beans in the diet in order to reduce the risk of various diseases.</div>
<div style="text-align: justify;">
<b><span style="color: #274e13;">Vitamin A – </span></b>Green beans are loaded with vitamin A, a powerful antioxidant which helps to protect against high cholesterol, heart disease and cancer. Vitamin A also delays the signs of premature ageing such as wrinkles, dull skin, fine lines, dark spots and dry skin.</div>
<div style="text-align: justify;">
Manganese – There are also substantial amounts of manganese found in green beans. Manganese helps to alleviate the symptoms of osteoporosis and also assists in the absorption of other nutrients in the body.</div>
<div style="text-align: justify;">
<b><span style="color: #274e13;">Fiber – </span></b>Green beans are packed with dietary fiber which is beneficial for those who suffer from irritable bowel syndrome. Fiber adds bulk to the stools and enables easy passage during bowel movements. Green beans are good for those with high cholesterol since fiber helps to lower the levels of bad cholesterol in the body. People with diabetes may also include green beans in their diet since it helps to regulate blood sugar levels.</div>
<div style="text-align: justify;">
<b><span style="color: #274e13;">Silicon –</span></b> Green beans are also known to have healthy amounts of silicon, a mineral which supports health of the connective tissues and bones.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #274e13;">Green Beans Health Benefits</span></b></div>
<div style="text-align: justify;">
Green beans, also known as French beans, string beans or snap beans, are the unripe fruits of beans. Green beans are rich in fiber and low in calories. They also contain protein, carbohydrates and vitamins. Green beans were used to treat diabetes since ancient times and are today available fresh, frozen and canned. The nutritional content of all these forms of green beans is almost the same.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cardiovascular Disease: Green beans can help reduce the risk of heart disease due to their high levels of flavonoids. Flavonoids are polyphenolic antioxidants that are commonly found in fruits and vegetables. Green beans have high levels of flavonoids and these antioxidants have certain anti-inflammatory properties. Test subjects with high flavonoid levels experienced anti-thrombotic results, preventing blood clots in the arteries and veins. Cardiovascular disease, heart attacks, and strokes are commonly caused by thrombotic activity, which means that a healthy volume of green beans and flavonoids in a diet can help prevent some of these conditions.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Colon Cancer: Recent studies have shown green bean consumption to be beneficial for preventing pre-cancerous polyps that commonly lead to colon cancer. Many studies have tried to link dry bean intake to cancer prevention, with limited results. However, new evidence suggests that increasing dietary green bean intake can reduce the risk of cancerous adenoma recurrence and colorectal cancer. More studies are ongoing, but that linkage is very important.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh green beans are very low in calories (31 caloriess per 100 g of raw bean pods) and contain no saturated fat. Nevertheless, these lean pod vegetables are a very good source of vitamins, minerals, and plant derived micronutrients.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The beans are very rich source of dietary fiber (9% per 100g RDA) which acts as a bulk laxative. Fiber helps to protect mucousa in the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the gut. Adequate amount of fiber has also been shown to reduce blood cholesterol levels by decreasing reabsorption of cholesterol-binding bile acids in the colon.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Green beans contain excellent levels of vitamin A, and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and ß-carotene in good amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Zea-xanthin, an important dietary carotenoid in the beans, selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective UV-light filtering functions. It is, therefore, green beans offer some protection in the prevention of age-related macular disease (ARMD) in the elderly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Snap beans are a good source of folates. 100 g fresh beans provide 37 µg or 9% of folates. Folate along with vitamin B-12 is one of the essential components of DNA synthesis and cell division. Good folate diet when given during preconception periods and during pregnancy may help prevent neural-tube defects in the newborn babies.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
They also carry good amounts of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), and vitamin-C. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In addition, beans contain healthy amounts of minerals like iron, calcium, magnesium, manganese, and potassium, which are very essential for body metabolism. Manganese is a co-factor for the antioxidant enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-42034975931730065052016-01-29T23:32:00.001-08:002016-01-29T23:32:57.778-08:00Health Benefits of Kohlrabi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsisKVr0Ai89GJnUtrV8Bdv2N-3YpsGxGwdc1jEyktFPgplDee6NCu_pv3zMRExvsfvU1TEbdlmJrYev88NCtkLvXyP9OhR_qeAeUDX8rMsveQMGjP-KBOkFq5ZyBWfbJn87lc2qYkJw/s1600/kohlrabi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsisKVr0Ai89GJnUtrV8Bdv2N-3YpsGxGwdc1jEyktFPgplDee6NCu_pv3zMRExvsfvU1TEbdlmJrYev88NCtkLvXyP9OhR_qeAeUDX8rMsveQMGjP-KBOkFq5ZyBWfbJn87lc2qYkJw/s320/kohlrabi.jpg" width="236" /></a></div>
<div style="text-align: justify;">
Kohlrabi is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked.The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Kohlrabi is a commonly eaten vegetable in German speaking countries.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Edible preparations are made with both the stem and the leaves. One commonly used variety grows without a swollen stem, having just leaves and a very thin stem, and is called Haakh. Haakh and Monj are popular Kashmiri dishes made using this vegetable.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do full-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. The plant matures in 55–60 days after sowing. Approximate weight is 150 g and has good standing ability for up to 30 days after maturity.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
There are several varieties commonly available, including White Vienna, Purple Vienna, Grand Duke, Gigante (also known as "Superschmelz"), Purple Danube, and White Danube. Coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaY0MHm1mZhtf_gpG1rQCMuVXKo1t9_xkHZwWdPvU9yb_FjUAGsybyT7wS8zF4E4mGUSkxpWq5mBtxNw77lkUVqtGJ7Nt6TzzH8M3BHrpMONlGkXsabUiBLwFeIA8o53EqiKkzkzbN12E/s1600/Kohlrabi-purple.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaY0MHm1mZhtf_gpG1rQCMuVXKo1t9_xkHZwWdPvU9yb_FjUAGsybyT7wS8zF4E4mGUSkxpWq5mBtxNw77lkUVqtGJ7Nt6TzzH8M3BHrpMONlGkXsabUiBLwFeIA8o53EqiKkzkzbN12E/s1600/Kohlrabi-purple.jpg" /></a></div>
<div style="text-align: justify;">
<b>Preparation and use</b></div>
<div style="text-align: justify;">
Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Some varieties are grown as feed for cattle.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Nutritional value per 100 g (3.5 oz)</span></b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>113 kJ (27 kcal)</div>
<div style="text-align: justify;">
Carbohydrates 6.2 g</div>
<div style="text-align: justify;">
Sugars<span class="Apple-tab-span" style="white-space: pre;"> </span>2.6 g</div>
<div style="text-align: justify;">
Dietary fiber<span class="Apple-tab-span" style="white-space: pre;"> </span>3.6 g</div>
<div style="text-align: justify;">
Fat 0.1 g</div>
<div style="text-align: justify;">
Protein 1.7 g</div>
<div style="text-align: justify;">
Vitamins</div>
<div style="text-align: justify;">
Vitamin A equiv.<span class="Apple-tab-span" style="white-space: pre;"> </span>(0%) 2 µg</div>
<div style="text-align: justify;">
Thiamine (B1)<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 0.05 mg</div>
<div style="text-align: justify;">
Riboflavin (B2)<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%) 0.02 mg</div>
<div style="text-align: justify;">
Niacin (B3)<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 0.4 mg</div>
<div style="text-align: justify;">
Pantothenic acid (B5) (3%) 0.165 mg</div>
<div style="text-align: justify;">
Vitamin B6<span class="Apple-tab-span" style="white-space: pre;"> </span>(12%) 0.15 mg</div>
<div style="text-align: justify;">
Folate (B9)<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 16 µg</div>
<div style="text-align: justify;">
Vitamin B12<span class="Apple-tab-span" style="white-space: pre;"> </span>(0%) 0 µg</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(75%) 62 mg</div>
<div style="text-align: justify;">
Vitamin D<span class="Apple-tab-span" style="white-space: pre;"> </span>(0%) 0 µg</div>
<div style="text-align: justify;">
Vitamin E<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 0.48 mg</div>
<div style="text-align: justify;">
Vitamin K<span class="Apple-tab-span" style="white-space: pre;"> </span>(0%) 0.1 µg</div>
<div style="text-align: justify;">
Minerals</div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%) 24 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 0.4 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 19 mg</div>
<div style="text-align: justify;">
Manganese<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 0.139 mg</div>
<div style="text-align: justify;">
Phosphorus<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 46 mg</div>
<div style="text-align: justify;">
Potassium<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 350 mg</div>
<div style="text-align: justify;">
Sodium<span class="Apple-tab-span" style="white-space: pre;"> </span>(1%) 20 mg</div>
<div style="text-align: justify;">
Other constituents</div>
<div style="text-align: justify;">
Water<span class="Apple-tab-span" style="white-space: pre;"> </span>91.00 g</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uGIr1OH2j5b3NeBAdn3h7ZKiUlYYnHOVQDuPktYn2oVeNUqY7al6hXKKycg0u-t4qhuc_4au2U8tLoilJj1Q6MmDGJH662V2Nm_4Rv8BvZKfb-b6aY99VEq1xrx0iOvM_Fjrw2uT_PU/s1600/Kohlrabi2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uGIr1OH2j5b3NeBAdn3h7ZKiUlYYnHOVQDuPktYn2oVeNUqY7al6hXKKycg0u-t4qhuc_4au2U8tLoilJj1Q6MmDGJH662V2Nm_4Rv8BvZKfb-b6aY99VEq1xrx0iOvM_Fjrw2uT_PU/s1600/Kohlrabi2.jpg" /></a></div>
<h2 style="text-align: justify;">
<b><span style="color: #cc0000;">Health benefits of Kohlrabi (Knol-khol)</span></b></h2>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mildly sweet, crispy textured kohlrabi is notably rich in vitamins and dietary fiber; however, it has only 27 calories per 100 g, a negligible amount of fat, and zero cholesterol.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi is lower in saturated fats as well as cholesterol levels. This particular means a healthier heart and also circulatory system. Saturated fats are recognized for being “bad fats.” Higher amounts of saturated fats boost the dangerous cholesterol level within the blood. This may lead to numerous heart diseases like a cardiac arrest or perhaps a heart stroke.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh kohlrabi stem is rich source of vitamin-C; provides 62 mg per 100 g weight that is about 102% of RDA. Vitamin C (ascorbic acid) is a water-soluble vitamin, and powerful anti-oxidant. It helps the human body maintain healthy connective tissue, teeth, and gum. Its anti-oxidant property helps the human body protect from diseases and cancers by scavenging harmful free radicals from the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi, like other members of the Brassica family, contains health-promoting phytochemicals such as isothiocyanates, sulforaphane, and indole-3-carbinol that are supposed to protect against prostate and colon cancers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It especially contains good amounts of many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during various metabolism inside the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi’s immunity improving abilities could be related to its vitamin C content. A cupful of raw kohlrabi consists of roughly 140% of the RDA for vitamin C. Powerful defense mechanism is essential in avoiding all sorts of diseases-from the common cold to cancers and also cardiovascular diseases. In addition to vitamin C contribute to a healthy defense mechanisms, it also aids in enhancing iron absorption and enables in rejuvenating the vitamin E supply.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Knol-knol notably has good levels of minerals; copper, calcium, potassium, manganese, iron, and phosphorus are especially available in the stem. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi consists of most of the phytochemicals regarded as crucial in cancer avoidance, which includes glucosinolates, which assist the liver detox carcinogens. The high anti-oxidant capabilities of kohlrabi assists limit free radical harm to the cells, which is extensively associated with various kinds of cancer.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The high anti-oxidant amounts in kohlrabi assists in combating asthma as well as lung difficulties. Include this particular veggie on a regular basis as the juice ingredient, perhaps an excellent mix along with carrots, celery and also green apples.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In addition, its creamy color flesh contains small amounts of vitamin A, and carotenes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi relieves stagnancy, improves stagnancy, and is also efficient for candida, viral infections and also edema. It may also help to stabilize sugar disproportion within diabetic as well as hypoglycemia individuals.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kohlrabi leaves or tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin-A, vitamin K, minerals, and B-complex group of vitamins.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Kohlrabi Recipe (Monji Haak/Ganth Gobi)</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #cc0000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-j-0jP70LnsyirH3VoHVKtmS-l4oiaYVtZLB5dweVfz-6hYRpOAJVTDLnvf-roHiQGQQZ8onZoyT3p-Qir77I_CvpQ60lKsIrbMUV_h2NdNU4USQUjDlAM0SylNCtA8a1H7ZGY1g_gNE/s1600/kholrabi-dish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-j-0jP70LnsyirH3VoHVKtmS-l4oiaYVtZLB5dweVfz-6hYRpOAJVTDLnvf-roHiQGQQZ8onZoyT3p-Qir77I_CvpQ60lKsIrbMUV_h2NdNU4USQUjDlAM0SylNCtA8a1H7ZGY1g_gNE/s320/kholrabi-dish.jpg" width="320" /></a></span></b></div>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Serving Size: 3-4 people</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Ingredients</span></b>:</div>
<div style="text-align: justify;">
½ kg or 1 pound monjihaakh/kohlrabi</div>
<div style="text-align: justify;">
Pinch of yeng/heeng/asafetida</div>
<div style="text-align: justify;">
2 whole green chilies/neel mertschwangan or red dry chili/wazel mertschwangan</div>
<div style="text-align: justify;">
1½ cup of water</div>
<div style="text-align: justify;">
Pinch of phu//soda/baking soda</div>
<div style="text-align: justify;">
Kashmiri spicy cake/masala/vari if available</div>
<div style="text-align: justify;">
3-4 tablespoons of vegetable cooking oil (or preferably mustard oil if available)</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Method:</span></b></div>
<div style="text-align: justify;">
Peel skin of the round green bulb. Cut kohlrabi into thin slices and strip leaves</div>
<div style="text-align: justify;">
into half.</div>
<div style="text-align: justify;">
Clean the kohlrabi by taking out loutish stalks and by checking for white</div>
<div style="text-align: justify;">
lines on leaves (from the store may contain bugs on the leaves. These</div>
<div style="text-align: justify;">
can be found as short white lines on the green leaf).</div>
<div style="text-align: justify;">
Wash the kohlrabi in a large sink filled with water to which may be added a small</div>
<div style="text-align: justify;">
amount of vinegar or salt to kill any insects. Move the Green leaves gently in the water</div>
<div style="text-align: justify;">
to remove sand and dirt. Repeat several times until water is clear.</div>
<div style="text-align: justify;">
Place kohlrabi in colander to drain water and set aside for now.</div>
<div style="text-align: justify;">
Heat 3 tablespoons of oil in a pressure cooker or cooking pan at medium heat.</div>
<div style="text-align: justify;">
Add heeng/asafetida and sauté.</div>
<div style="text-align: justify;">
Add kohlrabi and stir well till kohlrabi shrivels.</div>
<div style="text-align: justify;">
Add salt and whole dry or green chilies as desired (to make red colored</div>
<div style="text-align: justify;">
add ½ tsp. of red chili powder and ¼ tsp. of badiyan and shonth).</div>
<div style="text-align: justify;">
Add water.</div>
<div style="text-align: justify;">
Add pinch of baking soda.</div>
<div style="text-align: justify;">
Boil kohlrabi .</div>
<div style="text-align: justify;">
Cover and cook green leaves for 3-4 whistles in pressure cooker or approximately 15</div>
<div style="text-align: justify;">
minutes if cooking in a pan until leaves is tender.</div>
<div style="text-align: justify;">
Open the lid of the cooker immediately to retain green color of leaves.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5518020860413595923.post-38225451958708897512016-01-27T05:18:00.002-08:002016-01-27T05:19:24.274-08:00Health Nutrition Benefits of Quince<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIWttdwpItUJgmVfWEnYjzWFV_a92ALf85EmduraKx3tdtmtxSPbrqDa9BhmF6VrqKj_DKAa79EndljCNKetjqWy2nxNHkdV6m4emXdnI96AbJULFYeE7KpMQRHm1qgg5f_1BwaX2A_E/s1600/Quince2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIWttdwpItUJgmVfWEnYjzWFV_a92ALf85EmduraKx3tdtmtxSPbrqDa9BhmF6VrqKj_DKAa79EndljCNKetjqWy2nxNHkdV6m4emXdnI96AbJULFYeE7KpMQRHm1qgg5f_1BwaX2A_E/s1600/Quince2.jpg" /></a></div>
<div style="text-align: justify;">
The quince is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossom and other ornamental qualities.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The tree grows 5 to 8 metres (16 to 26 ft) high and 4 to 6 metres (13 to 20 ft) wide. The fruit is 7 to 12 centimetres (2.8 to 4.7 in) long and 6 to 9 centimetres (2.4 to 3.5 in) across.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is native to rocky slopes and woodland margins in South-west Asia, Turkey and Iran although it can be grown successfully at latitudes as far north as Scotland. It should not be confused with its relatives, the Chinese Quince, Pseudocydonia sinensis, or the Flowering Quinces of genus Chaenomeles, either of which are sometimes used as culinary substitutes.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPs6ZgWF8npxlXRp2Hh0WFscqGslOB0fZ5klY-4cV6sTa1f7XJY7uOnBR-Sf7F0TGp6pXyI6aE7JAwblaBnmJkdBq8e8S25FxVaM6n8-o8VPOxk29di4eA2I9STaXMc1PEj6XlyntC9lA/s1600/Quince.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPs6ZgWF8npxlXRp2Hh0WFscqGslOB0fZ5klY-4cV6sTa1f7XJY7uOnBR-Sf7F0TGp6pXyI6aE7JAwblaBnmJkdBq8e8S25FxVaM6n8-o8VPOxk29di4eA2I9STaXMc1PEj6XlyntC9lA/s320/Quince.jpg" width="240" /></a></div>
<div style="text-align: justify;">
The immature fruit is green with dense grey-white pubescence, most of which rubs off before maturity in late autumn when the fruit changes colour to yellow with hard, strongly perfumed flesh. The leaves are alternately arranged, simple, 6–11 cm (2–4 in) long, with an entire margin and densely pubescent with fine white hairs. The flowers, produced in spring after the leaves, are white or pink, 5 cm (2 in) across, with five petals.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quince is used as a food plant by the larvae of some Lepidoptera species including brown-tail, Bucculatrix bechsteinella, Bucculatrix pomifoliella, Coleophora cerasivorella, Coleophora malivorella, green pug and winter moth.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Four other species previously included in the genus Cydonia are now treated in separate genera. These are Pseudocydonia sinensis and the three flowering quinces of eastern Asia in the genus Chaenomeles. Another unrelated fruit, the bael, is sometimes called the "Bengal quince".</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Some varieties of quince, such as 'Aromatnaya' and 'Kuganskaya' do not require cooking and can be eaten raw.However, most varieties of quince are too hard, astringent and sour to eat raw unless "bletted" (softened by frost and subsequent decay). High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term "marmalade", originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The fruit can be used to make a type of wine. Because of its often high acidity, which is mainly due to its malic acid content, these wines are usually sweet dessert wines that are high in alcohol. In the Balkans and elsewhere, quince brandy and quince liqueur are made. In Carolina in 1709, John Lawson allowed that he was "not a fair judge of the different sorts of Quinces, which they call Brunswick, Portugal and Barbary", but he noted "of this fruit they make a wine or liquor which they call Quince-Drink, and which I approve of beyond any that their country affords, though a great deal of cider and perry is there made, The Quince-Drink most commonly purges.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quince is native to the Eurasian area, including Uzbekistan, Armenia, Turkey, Hungary, Macedonia, and other nearby regions. Historically, quince may have played a much larger role than most people expect. Some researchers actually think that when “apples” were referenced in ancient history, they were more likely talking about quince, which were much more common in those areas.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWMEFhtwjxRkLMn_5u4ipfEKFYF_2uU0rh9Wt_XZc5ecw9fIbkx47Q8eIZmIFKLfi0DXzzLEb_J9TYph0uvpsC5xY_nuNodcNvI28cni68JPxNJ2WqwQW-uutdyP_l1TWSqr2OPu2Od8/s1600/Quince3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWMEFhtwjxRkLMn_5u4ipfEKFYF_2uU0rh9Wt_XZc5ecw9fIbkx47Q8eIZmIFKLfi0DXzzLEb_J9TYph0uvpsC5xY_nuNodcNvI28cni68JPxNJ2WqwQW-uutdyP_l1TWSqr2OPu2Od8/s320/Quince3.jpg" width="320" /></a></div>
<div style="text-align: justify;">
You can utilize quince in jams, jellies, and puddings, as well as used in a similar way to pears as a side dish or a breakfast food. Different countries use quince in different ways, often using the juice as a flavoring agent. However, the real benefit of quince is eating the skin and the fleshy fruit, since it is packed with beneficial nutrients, including vitamins, minerals, phenolic compounds, antioxidants, and dietary fiber.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Nutritional Value of Quince</span></b></div>
<div style="text-align: justify;">
Given below is the amount of nutrients present in 100 gm of quince: </div>
<div style="text-align: justify;">
Carbohydrates - 15.3 gm</div>
<div style="text-align: justify;">
Sugars - 12.53 gm</div>
<div style="text-align: justify;">
Dietary fiber - 1.9 gm </div>
<div style="text-align: justify;">
Fat - 0.10 gm</div>
<div style="text-align: justify;">
Protein - 0.4 gm</div>
<div style="text-align: justify;">
Water - 83.8 gm</div>
<div style="text-align: justify;">
Vitamin A - 40 μg</div>
<div style="text-align: justify;">
Niacin (Vitamin B3) - 0.2 mg</div>
<div style="text-align: justify;">
Vitamin B6 - 0.04 mg</div>
<div style="text-align: justify;">
Folate (Vitamin B9) - 8 μg</div>
<div style="text-align: justify;">
Vitamin C - 15.0 mg</div>
<div style="text-align: justify;">
Calcium - 8 mg</div>
<div style="text-align: justify;">
Iron - 0.7 mg</div>
<div style="text-align: justify;">
Magnesium - 8 mg</div>
<div style="text-align: justify;">
Phosphorus - 17 mg</div>
<div style="text-align: justify;">
Potassium - 197 mg</div>
<div style="text-align: justify;">
Sodium - 4 mg</div>
<div style="text-align: justify;">
Energy - 60 kcal (240 kJ) </div>
<h3 style="text-align: justify;">
<span style="color: #cc0000;"><b><br /></b><b>Health & Nutrition Benefits of Eating Quince </b></span></h3>
<div style="text-align: justify;">
Being rich in dietary fiber, quince is good for those people who are trying to lose weight and maintain a healthy body.</div>
<div style="text-align: justify;">
Quince boasts of antioxidant properties, which helps the body fight against free radicals and reduces the risk of cancer.</div>
<div style="text-align: justify;">
Researches have revealed that quinces might be rich in various anti-viral properties.</div>
<div style="text-align: justify;">
Consumption of quince has been found to be beneficial for people suffering from gastric ulcer.</div>
<div style="text-align: justify;">
Quince juice is known to have tonic, antiseptic, analeptic, astringent and diuretic properties.</div>
<div style="text-align: justify;">
It is believed that eating quince is good for maintaining the optimum health of an individual.</div>
<div style="text-align: justify;">
Regular consumption of quince not only aids in digestion, but also helps lower cholesterol.</div>
<div style="text-align: justify;">
The presence of potassium in quince helps the body keep high blood pressure in check.</div>
<div style="text-align: justify;">
The vitamin C present in quince helps reduce the risk of heart disease in individuals.</div>
<div style="text-align: justify;">
If consumed on a regular basis, quince proves beneficial for those afflicted with tuberculosis, hepatic insufficiency, diarrhea and dysentery.</div>
<div style="text-align: justify;">
Those suffering from liver diseases and eye diseases would surely benefit from regular quince consumption.</div>
<div style="text-align: justify;">
Being rich in antioxidants, quince is believed to be helpful in relieving stress and attaining calm.</div>
<div style="text-align: justify;">
Quince is low in saturated fat, cholesterol and sodium, while having lots of vitamin C, dietary fiber and copper.</div>
<div style="text-align: justify;">
Quince juice is good for those suffering from anemia, cardiovascular diseases, respiratory illnesses, diseases of the gastrointestinal tract and even asthma.</div>
<div style="text-align: justify;">
The juice as well as pulp of boiled or baked quince fruit serves as a good anti-emetic remedy.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Availability of Quince in India</span></b></div>
<div style="text-align: justify;">
Quince is a temperate fruit growing in just a few area of India, namely Jammu and Kashmir. Limited production also occurs in Himachal Pradesh. Sir Walter Roper Lawrence extolled the quinces growing near the Dal Lake as far back as his 1895 book, “The Valley of Kashmir.” These regions are some of the only areas capable of growing the fruit, as quince requires periodic cold temperatures nearing 7 Celsius in order to flower with a warmer, temperate climate throughout the rest of the year.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
According to the 2000 edition of “The Journal of the Indian Botanical Society,” Kashmir cultivates approximately 470 hectares of quince, mostly in the Baramulla and Budgam districts. These trees possess great genetic variability, holding promise for improved and refined varieties. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The season arrives in late fall—just as the surrounding trees slowly change colors, quince fruits go from brown to glorious yellow and herald their arrival with a fragrant, tropical smell.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #e06666;">Where to find Quince in India</span></b></div>
<div style="text-align: justify;">
Despite being unknown throughout the rest of the country, quince is common in Kashmir. Those frequenting the area during the autumn months are bound to stumble across these hardy fruits. In fact, most every Kashmiri has heard of quince based on its ubiquity in several regional dishes and stews. Quince is not shipped to many other parts of the country, making it rather difficult to find outside of these areas.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #e06666;">Taste of Quince</span></b></div>
<div style="text-align: justify;">
Quinces can be a bit like guava: immensely promising based on its powerful, glorious aroma, only to disappoint once bitten. Quince has a remarkably tough texture, making it nearly impossible to get a nibble of the dry fruit. These efforts to get even a small bite are not rewarded either, as the taste is astringent, tart, tannic and generally unpalatable.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Though California growers have managed to turn some varieties of quince into a soft, juicy and non-astringent fruit, such types are the exception and have not made their way to India’s soils.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Quince, like plantain, only comes alive when it’s cooked. When heated for a lengthy amount of time, its flesh turns a beautiful rosy color and becomes soft, tender, tangy yet mildly sweet from the concentrated sugars. Heating removes the bitter astringency of the fruit, making it significantly more palatable. Some cooking techniques also impart quince’s rich aroma into certain foods and drinks.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Quince Brinjal (Bumtchoonth Wangun)</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Ingredients</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 quince, peeled, cored, and sliced</div>
<div style="text-align: justify;">
2 slender eggplant (light pink-purple ones preferred)</div>
<div style="text-align: justify;">
1 1/2 T fennel powder</div>
<div style="text-align: justify;">
2 t coriander powder</div>
<div style="text-align: justify;">
1 t ginger powder</div>
<div style="text-align: justify;">
1/2 t turmeric powder</div>
<div style="text-align: justify;">
1 t cayenne pepper powder</div>
<div style="text-align: justify;">
2 cloves</div>
<div style="text-align: justify;">
1 tejpatta</div>
<div style="text-align: justify;">
1 green cardamom</div>
<div style="text-align: justify;">
2 green chillies, slit (optional)</div>
<div style="text-align: justify;">
1/2 t Kashmiri garam masala</div>
<div style="text-align: justify;">
2 T yoghurt</div>
<div style="text-align: justify;">
a pinch hing</div>
<div style="text-align: justify;">
2-3 T mustard oil</div>
<div style="text-align: justify;">
salt to taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Method</span></b></div>
<div style="text-align: justify;">
Section the Quince- 10-12 slices</div>
<div style="text-align: justify;">
Make a thin paste of all the spice powders except the hing/ Asafoetida, Keep aside,</div>
<div style="text-align: justify;">
Heat oil and saute the Quince sections</div>
<div style="text-align: justify;">
Drain and keep aside,</div>
<div style="text-align: justify;">
Saute the Brinjal slices till golden</div>
<div style="text-align: justify;">
Add Hing to the rest of the oil [ add more oil in tsps, if needed]</div>
<div style="text-align: justify;">
Add cardamom, cloves and tejpatta,</div>
<div style="text-align: justify;">
Turn down heat and add the spice paste,</div>
<div style="text-align: justify;">
Cook for a couple of minutes,</div>
<div style="text-align: justify;">
Add yogurt paste and cook for a couple of minutes,</div>
<div style="text-align: justify;">
Add the quince and eggplants,</div>
<div style="text-align: justify;">
Add the slit green chillies,</div>
<div style="text-align: justify;">
Add enough water to cover the vegetables</div>
<div style="text-align: justify;">
Cook on medium high for about 30 minutes until the quince is cooked.</div>
<div style="text-align: justify;">
Season with garam masala and serve.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-30758772362526951692016-01-16T00:34:00.000-08:002016-01-27T05:20:25.737-08:00Health Benefits Common Mallow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiLPio7fQVJejpjOEzWVtDSoe1O-pe4C4hZILH6JXYpzyQihZ-LLqCXSTTDEZIJdfs04pxn1REjPl2rlmsyJUR9rR7Mp4wKnI1B_fbn1HzPPezjQeruXtjQbySJwqVrsMGu9p8IZ0MMM/s1600/Common+Mallow.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiLPio7fQVJejpjOEzWVtDSoe1O-pe4C4hZILH6JXYpzyQihZ-LLqCXSTTDEZIJdfs04pxn1REjPl2rlmsyJUR9rR7Mp4wKnI1B_fbn1HzPPezjQeruXtjQbySJwqVrsMGu9p8IZ0MMM/s1600/Common+Mallow.jpg" /></a></div>
<div style="text-align: justify;">
The common mallow is part of the large family of Malvaceae plants that include cotton, okra and hibiscus. It is an edible plant that has been used for medicinal care as well as food. The fruits are round and have cheese-like wedges which give the common mallow its nickname, cheese plant. Mallow stems are flexible and come from a central point, often lounging on the ground. This wild edible is used as herbal medicine in a variety of ways. It is an anti-inflammatory, diuretic, demulcent, emollient, laxative and an expectorant.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Malva neglecta is an annual growing to 0.6 m (2ft). It is also known as common mallow in the United States and also buttonweed, cheeseplant, cheeseweed, dwarf mallow and roundleaf mallow.[2] Although often considered a weed, this plant is often consumed as a food.This is especially true of the seeds, which contain 21% protein and 15.2% fat.The plant is an invasive species in the United States.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Other Names:</b> button weed, cheese mallow, cheese weed, cheeses, dwarf mallow, garden mallow, low mallow, malice, round dock, round-leaved mallow, running mallow</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNCTbsseRBOv3EbmIw1ACWFytN4jqRQEonV2FmV2pnDBC687Q5RbYQOm6D2Klv2d08jXjrZ2qBj3u1kSBFa1zB9-mYT0VZWeSQ3PwnicyqVvNXsWNWBnBPcjXLBqzEeQPOhxEDtvYYAI/s1600/Common+Mallow3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNCTbsseRBOv3EbmIw1ACWFytN4jqRQEonV2FmV2pnDBC687Q5RbYQOm6D2Klv2d08jXjrZ2qBj3u1kSBFa1zB9-mYT0VZWeSQ3PwnicyqVvNXsWNWBnBPcjXLBqzEeQPOhxEDtvYYAI/s1600/Common+Mallow3.jpg" /></a></div>
<div style="text-align: justify;">
Distinguishing Features: Common mallow is a winter or summer annual or biennial, freely branching at the base, with a prostrate growth habit. It is a low growing weed, with a deep fleshy tap root. The seeds germinate through the summer and broken stems can also root. This plant has stems that originate from a deep tap root and are low spreading with branches that reach from a few centimetres to almost 60 centimetres long.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Flowers:</b> The flowers are borne either singly or in clusters in the leaf axils blooming from June to late autumn. They have 5 petals and are white, pinkish or lilac flowers that measure on average, 1 to 1.5 cm across.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Leaves:</b> Common mallow leaves are alternate, on long petioles, circular to kidney-shaped, toothed and shallowly 5-9 lobed, 2-6 cm wide. Short hairs present on upper and lower leaf surfaces, margins and petioles.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Height: </b>This plant can grow anywhere from 10 to 60 cm in length.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Habitat:</b> The common mallow likes to grow in lawns, gardens, roadsides, waste areas and cropland. It originated in Europe, Asia, and Northern Africa and is also in the Americas and Australia.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Edible parts: </b>All parts of this plant are edible. The leaves can be added to a salad, the fruit can be a substitute for capers and the flowers can be tossed into a salad. When cooked, the leaves create a mucus very similar to okra and can be used as a thickener to soups and stews. The flavour of the leaves is mild. Dried leaves can be used for tea. Mallow roots release a thick mucus when boiled in water. The thick liquid that is created can be beaten to make a meringue-like substitute for egg whites. Common mallow leaves are rich in vitamins A and C as well as calcium, magnesium, potassium, iron and selenium.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Health Benefits </span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Common mallow has many similar health uses as marshmallow (Althaea officinalis).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Common mallow is a popular herb to treat respiratory problems since it has healing properties that may help the mucosa of the upper respiratory tract. The herb contains a lot of mucous substances that cover the inflamed tissue with a protective layer.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A tea made from the leaves or flowers may be used as a remedy for cough, catarrh and hoarseness. The flowers and leaves should be allowed to soak for a few hours in lukewarm water before use. To preserve the medical properties of the plant, don’t use boiling water.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Today, the dried flowers and extracts are used in many commercial tea blends and over-the-counter medication intended as a relief for coughs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Tea made from the herb is said to help nursing mothers to produce more milk.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Malva sylvestris has also its uses as a source of food. The seeds taste similar to young hazel nuts and they can easily be included in green salads along with the leaves and flowers. The use of common mallow in the kitchen is mostly forgotten but it definitely deserves to make a comeback.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Recipe</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Common Mallow and Lotus Root</span></b></div>
<div style="text-align: justify;">
Common Mallow(Sochal) is a wild vegetable found anywhere on the road sides, parks, playgrounds, grazing lands etc. It can also be grown in our kitchen gardens easily. Tastes fabulous after cooking.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Ingredients </span></b></div>
<div style="text-align: justify;">
75o g Common Mallow leaves (mallow leaves).</div>
<div style="text-align: justify;">
250 g nadir (lotus stem).</div>
<div style="text-align: justify;">
Salt to taste.</div>
<div style="text-align: justify;">
3 saboot sookhi laal mirchi (red dried whole chillies).</div>
<div style="text-align: justify;">
1.5 table spoon laal mirch powder (red chilly powder).</div>
<div style="text-align: justify;">
1/4 table spoon saunth powder (ginger powder).</div>
<div style="text-align: justify;">
1 medium size pyaaz (onion).</div>
<div style="text-align: justify;">
3-4 ladles of mustard oil.</div>
<div style="text-align: justify;">
1 pinch hing (asafoetida).</div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Method</span></b></div>
<div style="text-align: justify;">
Clean Common Mallow, wash 3-4 hours before cooking to drain off the water, peel off the nadir, cut into round chips, wash and keep aside. Cut and wash onion.</div>
<div style="text-align: justify;">
Heat oil in a deep pan, fry nadir and keep in a bowl.</div>
<div style="text-align: justify;">
Fry onions till brown and turn the stove on low flame, put mirchi powder and stir till dark red colours appears.</div>
<div style="text-align: justify;">
Add salt, hing, ginger powder, stir and add Common Mallow leaves and stir gently so that oil and other contents mix with the leaves evenly.</div>
<div style="text-align: justify;">
As soon as sap of the leaves start coming out add fried nadir and saboot mirchi.</div>
<div style="text-align: justify;">
Cook on low flame with occasional stirring till the liquid dries up and oil appears.</div>
<div style="text-align: justify;">
Serve the vegetable with boiled rice.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-79170969166264776512016-01-14T04:43:00.002-08:002016-01-14T04:43:50.185-08:00Health Benefits of Purslane<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rw5y02k4wkgT9rvomJaScprW-Rb8gMLzJjSfi9MYi-b3bJLwuApNd4ZZWza99PUMugU8JkQ9MxElbQslwX-WGyFNK9X1zI3h21WQ01ALQVQ07-8_S3EW7SPQccvHlGSZ1XJwAvWuXRI/s1600/purslane.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rw5y02k4wkgT9rvomJaScprW-Rb8gMLzJjSfi9MYi-b3bJLwuApNd4ZZWza99PUMugU8JkQ9MxElbQslwX-WGyFNK9X1zI3h21WQ01ALQVQ07-8_S3EW7SPQccvHlGSZ1XJwAvWuXRI/s1600/purslane.jpg" /></a></div>
<div style="text-align: justify;">
Portulaca oleracea (common purslane, also known as verdolaga, pigweed, little hogweed, red root, pursley, and moss rose) is an annual succulent in the family Portulacaceae, which may reach 40 centimetres (16 in) in height.It has smooth, reddish, mostly prostrate stems and alternate leaves clustered at stem joints and ends. The yellow flowers have five regular parts and are up to 6 millimetres (0.24 in) wide. Depending upon rainfall, the flowers appear at anytime during the year. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. Seeds are formed in a tiny pod, which opens when the seeds are mature. Purslane has a taproot with fibrous secondary roots and is able to tolerate poor, compacted soils and drought.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Purslane, raw Nutritional value per 100 g (3.5 oz)</span></b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>84 kJ (20 kcal)</div>
<div style="text-align: justify;">
Carbohydrates 3.39 g</div>
<div style="text-align: justify;">
Fat 0.36 g</div>
<div style="text-align: justify;">
Protein 2.03 g</div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Vitamins</span></b></div>
<div style="text-align: justify;">
Vitamin A<span class="Apple-tab-span" style="white-space: pre;"> </span>1320 IU</div>
<div style="text-align: justify;">
Thiamine (B1)<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 0.047 mg</div>
<div style="text-align: justify;">
Riboflavin (B2)<span class="Apple-tab-span" style="white-space: pre;"> </span>(9%) 0.112 mg</div>
<div style="text-align: justify;">
Niacin (B3)<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 0.48 mg</div>
<div style="text-align: justify;">
Vitamin B6<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 0.073 mg</div>
<div style="text-align: justify;">
Folate (B9)<span class="Apple-tab-span" style="white-space: pre;"> </span>(3%) 12 μg</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(25%) 21 mg</div>
<div style="text-align: justify;">
Vitamin E<span class="Apple-tab-span" style="white-space: pre;"> </span>(81%) 12.2 mg</div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Minerals</span></b></div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 65 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(15%) 1.99 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(19%) 68 mg</div>
<div style="text-align: justify;">
Manganese<span class="Apple-tab-span" style="white-space: pre;"> </span>(14%) 0.303 mg</div>
<div style="text-align: justify;">
Phosphorus<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 44 mg</div>
<div style="text-align: justify;">
Potassium<span class="Apple-tab-span" style="white-space: pre;"> </span>(11%) 494 mg</div>
<div style="text-align: justify;">
Zinc<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%) 0.17 mg</div>
<div style="text-align: justify;">
Other constituents</div>
<div style="text-align: justify;">
Water<span class="Apple-tab-span" style="white-space: pre;"> </span>92.86 g</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Approximately forty varieties currently are cultivated</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Nutrition</span></b></div>
<div style="text-align: justify;">
Soft, succulent purslane leaves have more omega-3 fatty acids than in some of the fish oils. If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer! Go for this healthy dark-green leafy vegetable and soon you will forget fish!Botanically, this herbaceous leafy vegetable belongs to the family of Portulacaceae and scientifically known as Portulaca oleracea.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Other common names in place for this green leafy are pursley, pigweed, or verdolaga.</div>
<div style="text-align: justify;">
Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant. Studies have found that purslane has 0.01 mg/g of eicosapentaenoic acid (EPA).It also contains vitamins (mainly vitamin A, vitamin C, vitamin E (alpha-tocopherol), vitamin B, carotenoids), and dietary minerals such as magnesium, calcium, potassium, and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
100 grams of fresh purslane leaves (about half a cup) contain 300 to 400 mg of alpha-linolenic acid. One cup (250 ml) of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A half-cup of purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones. Cooking purslane reduces overall soluble oxalate content by 27%.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When stressed by low availability of water, purslane, which has evolved in hot and dry environments, switches to photosynthesis using Crassulacean acid metabolism (the CAM pathway): At night its leaves trap carbon dioxide, which is converted into malic acid (the souring principle of apples), and, in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have ten times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Purslane is native to Indian sub-continent and now distributed widely across the continents but actually as a wild weed. There exist varieties of pusley with variation in leaf size, thickness, and leaf arrangement and pigment distribution. This hardy herb plant requires relatively less water and soil nutrients and grows well sunny sunny climates. The plant grows up to 12-15 cm in height as a low-lying spread.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pursley is widely grown in many Asian and European regions as a staple leafy vegetable. Its leaves appear thick, contain mucilaginous substance, and have a slightly sour and salty taste. Leaves and tender stems are edible. In addition to succulent stems and leaves, its yellow flower buds are also favored, especially in salads.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Purslane seeds, appear like black tea powder granules, are often used to make some herbal drinks.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyXZVBNOazm62jfrdrAznHYHrP908gGF4KRZEg-D3aUu3OAPhlstq8rPw5uLaXdWiDu5PWy7E4yA_H1-UkHWfDKqfVegq-KKGGiKupSO32NytG2GT1aZI48iOGFSqApKl2TGhzllppZU/s1600/purslane1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyXZVBNOazm62jfrdrAznHYHrP908gGF4KRZEg-D3aUu3OAPhlstq8rPw5uLaXdWiDu5PWy7E4yA_H1-UkHWfDKqfVegq-KKGGiKupSO32NytG2GT1aZI48iOGFSqApKl2TGhzllppZU/s1600/purslane1.jpg" /></a></div>
<h2 style="text-align: justify;">
<span style="color: #cc0000;"><b>Health benefits of Purslane</b></span></h2>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; nonetheless, it is rich in dietary fiber, vitamins, and minerals.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh leaves contain surprisingly more omega-3 fatty acids (a-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provide about 350 mg of alpha-linolenic acid. Research studies show that consumption of foods rich in omega-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental differences in children.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and an essential vitamin for vision. it is also required to maintain healthy mucusa and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Furthermore, present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Purslane Indian Recipes </span></b></div>
<div style="text-align: justify;">
Kulfa Saag</div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kulfa leaves 1 kg</div>
<div style="text-align: justify;">
Oil 125 gm</div>
<div style="text-align: justify;">
Turmeric powder ½ tsp</div>
<div style="text-align: justify;">
Red chili 4 (whole)</div>
<div style="text-align: justify;">
Ginger 1/2 inch (sliced thinly)</div>
<div style="text-align: justify;">
Onion 125 gm (sliced)</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
Red chili powder to taste</div>
<div style="text-align: justify;">
Green chili 6 (whole)</div>
<div style="text-align: justify;">
Garlic clove 4 (sliced)</div>
<div style="text-align: justify;">
Cumin ½ pinch</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Cooking Directions</b></div>
<div style="text-align: justify;">
Clean and wash kulfa saag/leaves and then cut it thinly.</div>
<div style="text-align: justify;">
Add saag in pot and cook on low flame.</div>
<div style="text-align: justify;">
The leaves will release water during cooking and it will cook in its own water.</div>
<div style="text-align: justify;">
Now heat half the oil in a pot and add onion, fry till golden.</div>
<div style="text-align: justify;">
Then add turmeric, green chili, red chili powder and whole red chili. Cook these spices for a while.</div>
<div style="text-align: justify;">
Now add kulfa saag/leaves and cook on low heat.</div>
<div style="text-align: justify;">
When water dries, then heat the remaining oil in a frying pan. Fry ginger, garlic and cumin in it for tempering (baghar).</div>
<div style="text-align: justify;">
Pour it over kulfa saag.</div>
<div style="text-align: justify;">
Delicious kulfa saag/leaves is ready to serve with gram flour bread.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-34197908678780170652016-01-12T03:09:00.001-08:002016-01-12T03:10:00.776-08:00Health Benefits of Cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPd14A5VXLgCtYFvk_Q-Ezeebq1_epgF46djWg18nijM8hjVJgGM6oCePIS7dp_a74XohLP8DSfegEYNTBy5WQaulYyRCQBWKeDj1SW1pq5dJcvNK-w0vtCMzN53dZQThqWL2Bg1BHX4/s1600/cabbage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPd14A5VXLgCtYFvk_Q-Ezeebq1_epgF46djWg18nijM8hjVJgGM6oCePIS7dp_a74XohLP8DSfegEYNTBy5WQaulYyRCQBWKeDj1SW1pq5dJcvNK-w0vtCMzN53dZQThqWL2Bg1BHX4/s1600/cabbage.jpg" /></a></div>
<div style="text-align: justify;">
Cabbage or headed cabbage (comprising several groups of cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the end of the history section.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century. By the Middle Ages, it had become a prominent part of European cuisine. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage and other brassicas for 2011 was almost 69 million metric tons (68 million long tons; 75 million short tons). Almost half of these crops were grown in China, where Chinese cabbage is the most popular Brassica vegetable. Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx5SSn5NyR3D9TrukLBZlvRxtLJwThhTsGPiVuayK1X6G6mK93VLtMLCQgXJhE06Uy3GrKweSRSK2RFnNr7YzImFxv2fxvrtvLUsUytnuIHBp7WM6_CVzPsVbdT8GqXIQ3R_SOUKuyvk/s1600/cabbage2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx5SSn5NyR3D9TrukLBZlvRxtLJwThhTsGPiVuayK1X6G6mK93VLtMLCQgXJhE06Uy3GrKweSRSK2RFnNr7YzImFxv2fxvrtvLUsUytnuIHBp7WM6_CVzPsVbdT8GqXIQ3R_SOUKuyvk/s1600/cabbage2.jpg" /></a></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Health benefits of cabbage</span></b></div>
<div style="text-align: justify;">
The health benefits of cabbage include frequent use as a treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging, and Alzheimer’s disease.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh, dark green-leafy cabbage is incredibly nutritious; but very low in fat and calories. 100 g of leaves provide just 25 calories.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The vegetable is a storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbages contain more antioxidant value, 2252 µmol TE/100 g.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.</div>
<div style="text-align: justify;">
Cabbage is a very good source of vitamin K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism through promoting osteotrophic activity. So enough of vitamin K in the diet would gives you healthy bones. In addition, vitamin-K also has established role in the cure of Alzheimer's disease patients by limiting neuronal damage inside their brain.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Cabbage Curry Recipe</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMoqEm-qbZhcebvkobd-w39s-yPNSDv4eyui_ZhXqA8x5erYHg_3P5MEuv3VvfbAhzFS3ipWKTel45oPAWVgYutMDdjO7M2iyzutSDtGJn8-v1NH48_fpB6cexzbsg4eUTE6iq4ChG_I/s1600/cabbage-reciepe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMoqEm-qbZhcebvkobd-w39s-yPNSDv4eyui_ZhXqA8x5erYHg_3P5MEuv3VvfbAhzFS3ipWKTel45oPAWVgYutMDdjO7M2iyzutSDtGJn8-v1NH48_fpB6cexzbsg4eUTE6iq4ChG_I/s1600/cabbage-reciepe.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ingredients (240 ml cup used)</div>
<div style="text-align: justify;">
1 tbsp. oil or as needed</div>
<div style="text-align: justify;">
½ tsp cumin / jeera</div>
<div style="text-align: justify;">
¼ to ½ tsp mustard</div>
<div style="text-align: justify;">
¾ to 1 tsp ginger or ginger garlic paste or grated</div>
<div style="text-align: justify;">
1 large thinly sliced onion</div>
<div style="text-align: justify;">
1 large finely chopped tomato</div>
<div style="text-align: justify;">
salt as needed</div>
<div style="text-align: justify;">
a pinch of turmeric</div>
<div style="text-align: justify;">
½ tsp red chili powder</div>
<div style="text-align: justify;">
¾ tsp garam masala or sambar powder as needed</div>
<div style="text-align: justify;">
¼ cup green peas or 2 tbsp. chana dal (soaked and cooked)</div>
<div style="text-align: justify;">
2 to 3 cups chopped cabbage</div>
<div style="text-align: justify;">
few finely chopped coriander leaves</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Instructions</span></b></div>
<div style="text-align: justify;">
Remove the outer leaves of cabbage and cut to quarters. Soak them in salted water for sometime. Cut and discard the core. Chop the cabbage and set aside. Alternately, chop the cabbage and add to salted water. Drain off and set aside.</div>
<div style="text-align: justify;">
Add oil to a hot. When the oil turns hot, add mustard and cumin. when they begin to sizzle, add ginger garlic and fry till it turns aromatic.</div>
<div style="text-align: justify;">
Add sliced onions and fry till they turn transparent.</div>
<div style="text-align: justify;">
Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft. Add spice powders and fry for a minute for the raw smell to go away.</div>
<div style="text-align: justify;">
Add green peas and then saute for a minute.</div>
<div style="text-align: justify;">
Add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes.</div>
<div style="text-align: justify;">
Fry until the cabbage is cooked to your liking. If needed cover and cook.</div>
<div style="text-align: justify;">
Sprinkle Coriander leaves.</div>
<div style="text-align: justify;">
Serve with rice or roti.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-87135822335278048812016-01-07T04:34:00.000-08:002016-01-07T04:34:58.796-08:00Health Benefits of Brussels Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOt1WfdVZgulPHRwGVFg1SpJntaZHWlmwuUY2j9XOukmzHvlnQQFAM8QFpxWBSVK_Gv6QU946Rzq_QzuVEH5Zcu04yXB5rssQ7zgm7hYV4BGDqsRIthyx6vrJxrfW3l02NGkMELjmjfI/s1600/Brussels-sprout.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOt1WfdVZgulPHRwGVFg1SpJntaZHWlmwuUY2j9XOukmzHvlnQQFAM8QFpxWBSVK_Gv6QU946Rzq_QzuVEH5Zcu04yXB5rssQ7zgm7hYV4BGDqsRIthyx6vrJxrfW3l02NGkMELjmjfI/s320/Brussels-sprout.jpg" width="213" /></a></div>
<div style="text-align: justify;">
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Nutrients, phytochemicals and research</span></b></div>
<div style="text-align: justify;">
Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins, such as folic acid and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fibre exist in lesser amounts (table).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anticancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Consuming Brussels sprouts in excess may not be suitable for patients taking anticoagulants since they contain vitamin K, a blood-clotting factor. In one such reported incident, eating too many Brussels sprouts may have countered blood-thinning therapy.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">VARIETIES:</span></b> There are several different varieties of hybrid Brussels sprouts currently being grown in the US. Hybrid varieties replaced the open-pollinated types produced prior to the 1960's because of the need for more uniform maturation of the plants due to the switch from hand harvesting to machine. Some of the original varieties developed, particularly Jade Cross, had several characteristics that were desirable, though they tasted rather bitter. The current varieties have an improved taste, as some are almost sweet. The first variety of the season in California is a hand-picked variety called Confidant. It matures rather rapidly, allowing harvesting to begin approximately 90 days after transplanting. The sprouts mature from the bottom of the plant up and are usually picked 4 to 5 times over 8-10 weeks. Confidant is a medium green color, and has a fairly mild taste. This variety is harvested from late June through early October. Following the handpicking comes the first of the machine-harvested sprouts. The first variety that matures in 140-160 days from transplanting is also Confidant, though they are topped between 90-100 days so that the sprouts mature uniformly along the stalk . They are slightly darker green, denser, with tightly wrapped leaves. These are usually available from October through November. The late season varieties are Genius and Cobus. They take from 180-195 days from transplanting to harvest, and they are available from December through January. These varieties are used because of their better tolerance of the winter weather.</div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="color: #cc0000;">Nutritional value per 100 g (3.5 oz)</span></b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>179 kJ (43 kcal)</div>
<div style="text-align: justify;">
Carbohydrates</div>
<div style="text-align: justify;">
8.95 g</div>
<div style="text-align: justify;">
Sugars<span class="Apple-tab-span" style="white-space: pre;"> </span>2.2 g</div>
<div style="text-align: justify;">
Dietary fibre<span class="Apple-tab-span" style="white-space: pre;"> </span>3.8 g</div>
<div style="text-align: justify;">
Fat 0.3 g</div>
<div style="text-align: justify;">
Protein 3.38 g</div>
<div style="text-align: justify;">
Vitamins</div>
<div style="text-align: justify;">
Vitamin A equiv. 38 µg (5%) </div>
<div style="text-align: justify;">
beta-carotene 450 µg (4%) </div>
<div style="text-align: justify;">
lutein zeaxanthin 1590 µg</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Thiamine (B1)<span class="Apple-tab-span" style="white-space: pre;"> </span>(12%) 0.139 mg</div>
<div style="text-align: justify;">
Riboflavin (B2)<span class="Apple-tab-span" style="white-space: pre;"> </span>(8%) 0.09 mg</div>
<div style="text-align: justify;">
Niacin (B3)<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 0.745 mg</div>
<div style="text-align: justify;">
Pantothenic acid (B5) (6%) 0.309 mg</div>
<div style="text-align: justify;">
Vitamin B6<span class="Apple-tab-span" style="white-space: pre;"> </span>(17%) 0.219 mg</div>
<div style="text-align: justify;">
Folate (B9)<span class="Apple-tab-span" style="white-space: pre;"> </span>(15%) 61 µg</div>
<div style="text-align: justify;">
Choline<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 19.1 mg</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(102%) 85 mg</div>
<div style="text-align: justify;">
Vitamin E<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 0.88 mg</div>
<div style="text-align: justify;">
Vitamin K<span class="Apple-tab-span" style="white-space: pre;"> </span>(169%) 177 µg</div>
<div style="text-align: justify;">
Minerals</div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 42 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(11%) 1.4 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 23 mg</div>
<div style="text-align: justify;">
Manganese<span class="Apple-tab-span" style="white-space: pre;"> </span>(16%) 0.337 mg</div>
<div style="text-align: justify;">
Phosphorus<span class="Apple-tab-span" style="white-space: pre;"> </span>(10%) 69 mg</div>
<div style="text-align: justify;">
Potassium<span class="Apple-tab-span" style="white-space: pre;"> </span>(8%) 389 mg</div>
<div style="text-align: justify;">
Sodium<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%) 25 mg</div>
<div style="text-align: justify;">
Zinc<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 0.42 mg</div>
<div style="text-align: justify;">
Other constituents</div>
<div style="text-align: justify;">
Water<span class="Apple-tab-span" style="white-space: pre;"> </span>86 g</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21WKMJ2AI8Vjnlt7lmNFuJDAeyjC7glibv-PJTMmJrrmt41_LFr0f3uIqZX2cjgvK2nwiFtTA-eGCaKy01bpBuOCNnW6KtqdClBbIsboTgd3FVtoLYDi9EtKzvvY79G0sblbM4YeoNSw/s1600/Brussels-sprout2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21WKMJ2AI8Vjnlt7lmNFuJDAeyjC7glibv-PJTMmJrrmt41_LFr0f3uIqZX2cjgvK2nwiFtTA-eGCaKy01bpBuOCNnW6KtqdClBbIsboTgd3FVtoLYDi9EtKzvvY79G0sblbM4YeoNSw/s1600/Brussels-sprout2.jpg" /></a></div>
<h3 style="text-align: justify;">
<span style="color: #cc0000;">Cooking and Preparation</span></h3>
<div style="text-align: justify;">
The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will make a single cut or a cross in the center of the stem to aid the penetration of heat. Brussels sprouts can be pickled as an alternative to cooking.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Overcooking will render the buds gray and soft, and they then develop a strong flavour and odour that some dislike. The odor is associated with the glucosinolate sinigrin, an organic compound that contains sulfur: hence the strong smell. For taste, roasting Brussels sprouts is a common way to cook them to bring out flavor. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, and pepper. Another popular way of cooking Brussels sprouts is to saute them.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-58667837597660793682015-11-22T23:44:00.001-08:002015-11-23T23:11:27.826-08:00Health Benefits of Broccoli<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRbsJ6ZZ_yHe_0A6f3f_YrOk7p5QvO4S3jRADvtCkffM7axIJw_IhL4d7pIizTfltBKfmk1SyBngodKxMTkkOtRm9qOVLeZW2Sn4Ll4Zcy0dUVL1Fr4vpSbgwxwcv7HEfQvB8YmXdOgJu/s1600/Broccoli.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRbsJ6ZZ_yHe_0A6f3f_YrOk7p5QvO4S3jRADvtCkffM7axIJw_IhL4d7pIizTfltBKfmk1SyBngodKxMTkkOtRm9qOVLeZW2Sn4Ll4Zcy0dUVL1Fr4vpSbgwxwcv7HEfQvB8YmXdOgJu/s320/Broccoli.png" width="320" /></a></div>
Broccoli is an edible green plant in the cabbage family whose large flowerhead is eaten as a vegetable.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Broccoli is a result of careful breeding of cultivated leafy cole crops in the northern Mediterranean starting in about the 6th century BC. Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[6] Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.Broccoli was first introduced to the United States by Italian immigrants, but did not become widely known there until the 1920s.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #073763;">Varieties</span></b></div>
<div style="text-align: justify;">
There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as "broccoli", named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower and Romanesco broccoli (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), Brussels sprouts (Gemmifera Group), and kai-lan (Alboglabra Group).[9] Rapini, sometimes called "broccoli raab" among other names, forms similar but smaller heads, and is actually a type of turnip (Brassica rapa). Broccolini or "Tenderstem broccoli" is a cross between broccoli and Chinese broccoli. Beneforté is a variety of broccoli containing 2-3 times more glucoraphanin that was produced by crossing broccoli with a wild Brassica variety, Brassica oleracea var villosa.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #3d85c6;">Nutrition</span></b></div>
<div style="text-align: justify;">
A 100 gram serving of raw broccoli provides 34 calories and is an excellent source (> 19% of the Daily Value, DV) of vitamin C and vitamin K (table). Raw broccoli also contains moderate amounts (10-19% DV) of several B vitamins and the dietary mineral, manganese, whereas other essential nutrients are in low content (table). Broccoli has low content of carbohydrates, protein, fat and dietary fiber (table).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Boiling broccoli reduces the levels of sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Broccoli also contains the carotenoid compounds, lutein and zeaxanthin (table) in amounts about 6 times lower than in kale.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Broccoli, raw (edible parts)</span></b></div>
<div style="text-align: justify;">
<b><span style="color: #990000;">Nutritional value per 100 g (3.5 oz)</span></b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>141 kJ (34 kcal)</div>
<div style="text-align: justify;">
Carbohydrates</div>
<div style="text-align: justify;">
6.64 g</div>
<div style="text-align: justify;">
Sugars<span class="Apple-tab-span" style="white-space: pre;"> </span>1.7 g</div>
<div style="text-align: justify;">
Dietary fiber<span class="Apple-tab-span" style="white-space: pre;"> </span>2.6 g</div>
<div style="text-align: justify;">
Fat</div>
<div style="text-align: justify;">
0.37 g</div>
<div style="text-align: justify;">
Protein</div>
<div style="text-align: justify;">
2.82 g</div>
<div style="text-align: justify;">
Vitamins</div>
<div style="text-align: justify;">
Vitamin A equiv.</div>
<div style="text-align: justify;">
beta-carotene</div>
<div style="text-align: justify;">
lutein zeaxanthin</div>
<div style="text-align: justify;">
(4%) 31 μg</div>
<div style="text-align: justify;">
(3%) 361 μg</div>
<div style="text-align: justify;">
1403 μg</div>
<div style="text-align: justify;">
Thiamine (B1)<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 0.071 mg</div>
<div style="text-align: justify;">
Riboflavin (B2)<span class="Apple-tab-span" style="white-space: pre;"> </span>(10%) 0.117 mg</div>
<div style="text-align: justify;">
Niacin (B3)<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 0.639 mg</div>
<div style="text-align: justify;">
Pantothenic acid (B5)</div>
<div style="text-align: justify;">
(11%) 0.573 mg</div>
<div style="text-align: justify;">
Vitamin B6<span class="Apple-tab-span" style="white-space: pre;"> </span>(13%) 0.175 mg</div>
<div style="text-align: justify;">
Folate (B9)<span class="Apple-tab-span" style="white-space: pre;"> </span>(16%) 63 μg</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(107%) 89.2 mg</div>
<div style="text-align: justify;">
Vitamin E<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 0.78 mg</div>
<div style="text-align: justify;">
Vitamin K<span class="Apple-tab-span" style="white-space: pre;"> </span>(97%) 101.6 μg</div>
<div style="text-align: justify;">
Minerals</div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 47 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 0.73 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 21 mg</div>
<div style="text-align: justify;">
Manganese<span class="Apple-tab-span" style="white-space: pre;"> </span>(10%) 0.21 mg</div>
<div style="text-align: justify;">
Phosphorus<span class="Apple-tab-span" style="white-space: pre;"> </span>(9%) 66 mg</div>
<div style="text-align: justify;">
Potassium<span class="Apple-tab-span" style="white-space: pre;"> </span>(7%) 316 mg</div>
<div style="text-align: justify;">
Sodium<span class="Apple-tab-span" style="white-space: pre;"> </span>(2%) 33 mg</div>
<div style="text-align: justify;">
Zinc<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%) 0.41 mg</div>
<div style="text-align: justify;">
Other constituents</div>
<div style="text-align: justify;">
Water<span class="Apple-tab-span" style="white-space: pre;"> </span>89.3 g</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEe5WDj94GbUcvUW7j0M_A4IYNQ1PwjYophsA2QWWXRdF8_eR7c0k3_f1V92rvufUrPlpO7q2nIrrd79keNG_5yX30p0SYz6_u1ozBVhWyfPJ06V7u1_J8wDKp7UUWCFF-0S62nOm6XqW/s1600/Broccoli2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEe5WDj94GbUcvUW7j0M_A4IYNQ1PwjYophsA2QWWXRdF8_eR7c0k3_f1V92rvufUrPlpO7q2nIrrd79keNG_5yX30p0SYz6_u1ozBVhWyfPJ06V7u1_J8wDKp7UUWCFF-0S62nOm6XqW/s320/Broccoli2.jpg" width="320" /></a></div>
<h3>
<b><span style="color: red;">Health Benefits of Broccoli</span></b></h3>
</div>
<div style="text-align: justify;">
Broccoli is known to be hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Here are some of the benefits of broccoli:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1.Cancer prevention: Broccoli shares these cancer fighting, immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Cholesterol reduction: Like many whole foods, broccoli is packed with soluble fiber that draws cholesterol out of your body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Reducing allergic reaction and inflammation: Research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. Broccoli even has significant amounts of omega 3 fatty acids, which are well know as an anti-inflammatory.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Powerful antioxidant: Of all the cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C, plus the flavonoids necessary for vitamin C to recycle effectively. Also concentrated in broccoli are the carotenoids lutein, zeaxanthin and beta-carotene, other powerful antioxidants.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Bone health: Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Heart health: The anti-inflammatory properties of sulforaphane, one of the isothiocyanates (ITCs) in broccoli, may be able to prevent (or even reverse) some of the damage to blood vessel linings that can be caused by inflammation due to chronic blood sugar problems.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
7. Diet aid: Broccoli is a good carb and is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8. High in Indole-3-carbinol, a compound that helps reduce estrogen levels, broccoli is a great libido booster in men (although it can have the opposite effect in women). Brussel sprouts are also a great source of Indole-3-carbinol.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
9.Eat healthy for a healthier bedroom experience. According to Spanish research published in Fertility and Sterility, upping your intake of folates found in broccoli can increase semen production, which leads to stronger orgasms and improved fertility.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Furthermore, a cup of broccoli has as much protein as a cup of rice or corn with half the calories.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<h3>
<span style="color: #274e13;">Broccoli Stir Fry Recipe-(Vegetarian)</span></h3>
</div>
<div style="text-align: justify;">
This is a very simple stir fry recipe prepared with broccoli in Indian style. This stir fry goes best with rice. Broccoli is considered to be one of the most nutritious vegetable with numerous health benefits.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 heaped cups broccoli florets</div>
<div style="text-align: justify;">
1/2 to 1 cup capsicum or potatoes or peas (optional)</div>
<div style="text-align: justify;">
½ tsp cumin</div>
<div style="text-align: justify;">
¾ to 1 tsp ginger grated or ginger garlic paste</div>
<div style="text-align: justify;">
Oil as needed</div>
<div style="text-align: justify;">
1 small onion sliced thinly</div>
<div style="text-align: justify;">
1 medium tomato chopped finely</div>
<div style="text-align: justify;">
Salt and turmeric as needed</div>
<div style="text-align: justify;">
½ tsp Red chili powder</div>
<div style="text-align: justify;">
½ to ¾ tsp garam masala</div>
<div style="text-align: justify;">
Few roasted peanuts crushed (optional)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
1. Heat 3 to 4 cups of water in a pot, add salt and add the florets. Leave them for about 5 minutes. This helps hidden worms come to the water. Drain off the water and rinse them well under running water. Drain them and set aside.</div>
</div>
Anonymoushttp://www.blogger.com/profile/17283203609503085322noreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-75466537584727578612015-11-22T23:28:00.000-08:002015-11-22T23:32:11.812-08:00Bok Choy<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqackerX04rmcCNeMdQ8u166fsmiDMf0fygl2cGQWQTVa_hL7pjVKrXV7cegiaI3C0rV_Eglx3kEL0B-wwbKS1yJDTtSguDyUIpRdDgDVGjv3YI-LW8tz5U9CsHLgg_JOHnn65NnEIAB6/s1600/BokChoy.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqackerX04rmcCNeMdQ8u166fsmiDMf0fygl2cGQWQTVa_hL7pjVKrXV7cegiaI3C0rV_Eglx3kEL0B-wwbKS1yJDTtSguDyUIpRdDgDVGjv3YI-LW8tz5U9CsHLgg_JOHnn65NnEIAB6/s320/BokChoy.JPG" width="320" /></a></div>
<div style="text-align: justify;">
Bok choy or pak choi is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name B. chinensis by Linnaeus.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Nutritional value</b></div>
<div style="text-align: justify;">
Bok choy contains a high amount of vitamin A per 4 oz. of serving - about 3500 IU. Bok choy also contains approximately 50 mg of vitamin C per 4 oz. serving.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Chinese cabbage was ranked second for nutrient density out of 41 "powerhouse" fruits and vegetables in a peer-reviewed US Center for Disease Control study.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Toxic effects</b></div>
<div style="text-align: justify;">
Bok choy contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. In 2009, an elderly diabetic woman who had been consuming 1 to 1.5 kg of raw bok choy per day, in an attempt to treat her diabetes, developed hypothyroidism, for reasons relating to her diabetes, resulting in myxedema coma.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Nutritional value per 100 g (3.5 oz)</b></div>
<div style="text-align: justify;">
Energy<span class="Apple-tab-span" style="white-space: pre;"> </span>54 kJ (13 kcal)</div>
<div style="text-align: justify;">
Carbohydrates</div>
<div style="text-align: justify;">
2.2 g</div>
<div style="text-align: justify;">
Dietary fiber<span class="Apple-tab-span" style="white-space: pre;"> </span>1.0 g</div>
<div style="text-align: justify;">
Fat</div>
<div style="text-align: justify;">
0.2 g</div>
<div style="text-align: justify;">
Protein</div>
<div style="text-align: justify;">
1.5 g</div>
<div style="text-align: justify;">
Vitamins</div>
<div style="text-align: justify;">
Vitamin A equiv.<span class="Apple-tab-span" style="white-space: pre;"> </span>(30%) 243 μg</div>
<div style="text-align: justify;">
Vitamin A<span class="Apple-tab-span" style="white-space: pre;"> </span>4468 IU</div>
<div style="text-align: justify;">
Vitamin C<span class="Apple-tab-span" style="white-space: pre;"> </span>(54%) 45 mg</div>
<div style="text-align: justify;">
Minerals</div>
<div style="text-align: justify;">
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span>(11%) 105 mg</div>
<div style="text-align: justify;">
Iron<span class="Apple-tab-span" style="white-space: pre;"> </span>(6%) 0.80 mg</div>
<div style="text-align: justify;">
Magnesium<span class="Apple-tab-span" style="white-space: pre;"> </span>(5%) 19 mg</div>
<div style="text-align: justify;">
Sodium<span class="Apple-tab-span" style="white-space: pre;"> </span>(4%</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSvdYI9W326mQwnmbFvI0tJDbx457uaGgjwdZ4lBk5FZCWbItHXAZay0M1XGU4v2iGJY23Haw9nYaL8PChYxDMpTsfb0IHDsMmkzrkghnzETH_-8ZsL7T8hg8Ky2ZphN9Ct80pdrFExWQ/s1600/bokchoy2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSvdYI9W326mQwnmbFvI0tJDbx457uaGgjwdZ4lBk5FZCWbItHXAZay0M1XGU4v2iGJY23Haw9nYaL8PChYxDMpTsfb0IHDsMmkzrkghnzETH_-8ZsL7T8hg8Ky2ZphN9Ct80pdrFExWQ/s320/bokchoy2.JPG" width="320" /></a><b><span style="color: red;">Health Benefits of Bok Choy</span></b></h3>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Containing a wealth of vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron, bok choy deserves its reputation as a powerhouse among vegetables. Vitamin A, for instance, is essential for a properly functioning immune system, while vitamin C is an antioxidant that shields the body from free radicals. Bok choy supplies potassium for healthy muscle and nerve function, and vitamin B6 for carbohydrate, fat, and protein metabolism.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cabbage including bok choy contains powerful antioxidants like vitamins A and C and phytonutrients such as thiocyanates, lutein, zeaxanthin, isothiocyanates, and sulforaphane, which stimulate detoxifying enzymes and may protect against breast, colon, and prostate cancers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bok choy contains a wealth of anti-inflammatory nutrients to help keep inflammation in check. You need some level of inflammation in your body to stay healthy. However, it’s also possible, and increasingly common, for the inflammatory response to get out of hand.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
One cup of bok choy contains about 26 percent of the recommended daily intake of vitamin K1, a fat-soluble vitamin most well-known for the important role it plays in blood clotting and bone metabolism. Vitamin K1 is also a known Alzheimer’s disease preventive by helping to limit neuron damage in your brain.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bok choy is also an excellent source of calcium… so good that nutrition experts from The Harvard School of Public Health called out bok choy as being a better source of dietary calcium than dairy products. It also contains other important nutrients for bone health, including magnesium and phosphorus.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cabbage like bok choy contains healthy amounts of B vitamins, including folate (which is better than the synthetic form known as folic acid found in many supplements), vitamin B6, vitamin B1, and vitamin B5. B vitamins are not only important for energy, but they may also slow brain shrinkage by as much as seven-fold in brain regions specifically known to be most impacted by Alzheimer’s disease.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sulforaphane in bok choy and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function. Scientists believe sulforaphane’s benefits are related to improved DNA methylation, which is crucial for normal cellular function and proper gene expression, especially in the easily damaged inner lining of the arteries known as the endothelium.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
<span style="color: red;">Bok Choy Healthy Recipe: Stir-Fried Sesame Bok Choy</span></h3>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 tsp. sesame oil (dark)</div>
<div style="text-align: justify;">
2 garlic cloves, minced</div>
<div style="text-align: justify;">
1 tsp. fresh ginger, peeled and minced</div>
<div style="text-align: justify;">
1/4 teaspoon crushed red pepper flakes (or to taste)</div>
<div style="text-align: justify;">
1 1/2 lbs. baby bok choy, carefully cleaned and cut into bite-sized pieces</div>
<div style="text-align: justify;">
1/4 cup chicken or veggie broth</div>
<div style="text-align: justify;">
2 Tbsp. naturally fermented soy sauce</div>
<div style="text-align: justify;">
1 tsp. honey</div>
<div style="text-align: justify;">
1/2 tsp. flour</div>
<div style="text-align: justify;">
1 tsp. toasted sesame seeds</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Procedure:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat a large skillet or wok to med-high heat until a drop of water sizzles. Add oil to the skillet and swirl to coat the pan.</div>
<div style="text-align: justify;">
Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant - about 30 seconds.</div>
<div style="text-align: justify;">
Add in the bok choy; cook, stirring often, for 3 minutes. Stir in the broth, soy sauce, sugar or honey, and flour; bring to a boil stirring constantly. Cook 1 minute or until thickened.</div>
<div style="text-align: justify;">
Remove from heat and sprinkle with sesame seeds.</div>
</div>
Anonymoushttp://www.blogger.com/profile/17283203609503085322noreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-88445191595011075702015-10-27T00:22:00.001-07:002015-10-27T00:22:48.707-07:00Beet Greens<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QEBOXULQujc1483uOvGD5UAPVHzg7VXivDX5N-kvVdNl1GXNQuM4-tou6pqh_kBd7FImq2f2bGoqcCVGT6Cm0aS6120K-F9yi9aFbshD9HOJ4tqasB_mPu4J4AAdm2EMNFC7oH2THOJU/s1600/beet-greens.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QEBOXULQujc1483uOvGD5UAPVHzg7VXivDX5N-kvVdNl1GXNQuM4-tou6pqh_kBd7FImq2f2bGoqcCVGT6Cm0aS6120K-F9yi9aFbshD9HOJ4tqasB_mPu4J4AAdm2EMNFC7oH2THOJU/s1600/beet-greens.jpg" /></a></div>
<div style="text-align: justify;">
Beet greens are young, leafy-tops of the beetroot plant. Indeed, beet tops carry more minerals, vitamins and health benefiting pigment antioxidants than its taproot, and yet they come as one of the very low calories leafy-greens. Although its top greens can be gathered at any stage of growth, they are at their best while the plant is young, and its stems are soft and tender.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Botanically, beet is a tuberous taproot belonging to the major Amarathaceae family, in the subfamily of Betoideae. Its scientific name is Beta vulgaris. Sugar beet, Mangelwurzel, and Swiss chard are other close members in the betoideae subfamily.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beets, along with their greens, belong to the Goosefoot family, known as Chenopodiaceae. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb's quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark, leafy” category. Because they are a cool season crop, beets grow quickly and can survive almost freezing temperatures, making them a favorite of northern gardeners. Beets and their greens also enjoy a longer than normal growing season.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It’s best to use beet greens within two or three days after refrigeration. Enjoy beet greens by themselves as a salad or with other leafy vegetables, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwquTFjP-R2TRW1XkBAa7mgbv7iGKx8Zw_U0zitt9hFBXmVmV-JQ-3H_NqT7rcsLrmvyIowftwovf9aGqmFJ5xxKhWpbr6hrVEtGYoD_srww7jC_1Tf4CjOpmvhj39SXQWQ0nSQp2_MB1R/s1600/beet-greens1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwquTFjP-R2TRW1XkBAa7mgbv7iGKx8Zw_U0zitt9hFBXmVmV-JQ-3H_NqT7rcsLrmvyIowftwovf9aGqmFJ5xxKhWpbr6hrVEtGYoD_srww7jC_1Tf4CjOpmvhj39SXQWQ0nSQp2_MB1R/s1600/beet-greens1.jpg" /></a></div>
<h2 style="text-align: justify;">
<span style="color: red;">Health Benefits of Beet Greens</span></h2>
<div style="text-align: justify;">
Beet tops are one of very versatile and nutritious green leafy vegetables. The greens indeed very low in calories; 100 g hold just 22 calories. Nonetheless, they are one of the healthiest greens recommended in the diet for their low fat, no cholesterol but health benefiting vitamins, minerals and anti-oxidants.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The vitamin A content in beet greens helps strengthen the immune system and stimulates production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease. Doctors often recommend vitamin A to patients at risk of developing night blindness.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beet greens are very fine source of β-carotene, lutein and zea-xanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta-carotene is converted into vitamin-A inside the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
They are excellent vegetable sources for vitamin-K; 100 g provides 400 ug of this vitamin that is about 333% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Its leaves are also rich source of minerals like magnesium, copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hd1EQvMD-zle21JPDxyLYYQicy5sVKaqYUbsU6iWIA0J4R0ryAVfNsleGBQjfMO0m7KQTQNkKIFvuf6uTB0wm4-XNgCSCJBJvHjEYb3gE5jQKK5tvl7wSqhE_pVLE79WyevlTKnzdMph/s1600/beetroots1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hd1EQvMD-zle21JPDxyLYYQicy5sVKaqYUbsU6iWIA0J4R0ryAVfNsleGBQjfMO0m7KQTQNkKIFvuf6uTB0wm4-XNgCSCJBJvHjEYb3gE5jQKK5tvl7wSqhE_pVLE79WyevlTKnzdMph/s1600/beetroots1.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: red;">Sexual Booster (Aphrodisiac) :</span></b> Beets or beetroots, as they are often called, belong to the Chenopodiaceous family. Their history stretches back to ancient times, and the earliest signs of their cultivation was approximately 4,000 years ago in the Mediterranean region. From there, they were probably transported to Babylon, and by the 9th century AD, they had made their way into Chinese culture and cuisine. They have long been associated with sexuality and have been used as an aphrodisiac for thousands of years. Beets have been considered an aphrodisiac or sexual booster for millennia. Part of this stems from the fact that beets contain significant levels of the mineral boron, which has been shown to boost the production of sexual hormones. This can lead to a boost in your libido, increased fertility, sperm mobility improvement, and a reduction in frigidity in the bedroom. Your sexual life can get a legitimate and time-tested push in the right direction by adding beets to the diet of you and your partner.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="color: red;"> Healthy Recipes</span></h2>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Use every part of your fresh beets and get two delicious side dishes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
One bunch beets with greens</div>
<div style="text-align: justify;">
¼ cup olive oi</div>
<div style="text-align: justify;">
2 cloves garlic, minced</div>
<div style="text-align: justify;">
2 Tbsp. chopped onions</div>
<div style="text-align: justify;">
1 Tbsp. red wine vinegar</div>
<div style="text-align: justify;">
Sea salt and pepper to taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Procedure:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat oven to 350 degrees Fahrenheit.</div>
<div style="text-align: justify;">
Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside.</div>
<div style="text-align: justify;">
Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes or until tender. Serve with red wine vinegar or butter and salt and pepper.</div>
<div style="text-align: justify;">
For the greens: heat remaining olive oil in a skillet over medium-low heat. Add garlic and onion and cook for one minute. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/17283203609503085322noreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-78159879188992418642015-10-27T00:00:00.001-07:002015-10-27T00:00:31.428-07:00Health Benefits of Bitterleaf<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuH9S8wC13qgFQhuf_RsgViIVCenaIuG3WH6kvIr4zrAEK5ct7U458CTIrQoSUMSbfCWJqDlQA87_GqZIwjv2cvyJnzvLQUR2O2ylY0RYb4QbZq-PU9_puhT73PH1-Ny_Gugb5vjAAhgMX/s1600/Bitterleaf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuH9S8wC13qgFQhuf_RsgViIVCenaIuG3WH6kvIr4zrAEK5ct7U458CTIrQoSUMSbfCWJqDlQA87_GqZIwjv2cvyJnzvLQUR2O2ylY0RYb4QbZq-PU9_puhT73PH1-Ny_Gugb5vjAAhgMX/s320/Bitterleaf.jpg" width="204" /></a></div>
<div style="text-align: justify;">
Vernonia is a genus of about 1000 species of forbs and shrubs in the family Asteraceae. Some species are known as ironweed. Some species are edible and of economic value. They are known for having intense purple flowers. The genus is named for the English botanist William Vernon. There are numerous distinct subgenera and subsections in this genus. This has led some botanists to divide this large genus into several distinct genera. For instance, the Flora of North America only recognizes about 20 species in Vernonia sensu stricto, 17 of which are in North America north of Mexico, with the others being found in South America.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Several species of Vernonia, including V. calvoana, V. amygdalina, and V. colorata, are eaten as leaf vegetables. Common names for these species include bitterleaf, ewuro, ndole and onugbu. They are common in most West African and Central African countries. They are one of the most widely consumed leaf vegetables of Cameroon, where they are a key ingredient of Ndolé. The leaves have a sweet and bitter taste. They are sold fresh or dried, and are a typical ingredient in egusi soup.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vernonia amygdalina is well known as a medicinal plant with several uses attributed to it, including for diabetes, fever reduction, and recently a non-pharmaceutical solution to persistent fever, headache, and joint pain associated with AIDS (an infusion of the plant is taken as needed).These leaves are exported from several African countries and can be purchased in grocery stores aiming to serve African clients. The roots of V. amygdalina have been used for gingivitis and toothache due to its proven antimicrobial activity.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In Brazil, V. condensata (commonly known as "figatil" or "necroton") is traditionally used as an analgesic, anti-inflammatory, antithermal, antianemic, antibacterial, liver tonic, hepatoprotective, and antiulcerogenic agent.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vernonia galamensis is used as an oilseed in East Africa. It is grown in many parts of Ethiopia, especially around the city of Harar, with an average seed yield of 2 to 2.5 t/ha. It is reported that the Ethiopian strains of Vernonia have the highest oil content, up to 41.9% with up to 80% vernolic acid, and is used in paint formulations, coatings plasticizers, and as a reagent for many industrial chemicals.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vernonia species are used as food plants by the larvae of some Lepidoptera species including Coleophora vernoniaeella (which feeds exclusively on the genus) and Schinia regia (which feeds exclusively on V. texana).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vernonia calvoana or bitterleaf, is a common garden plant in many West African and Central African countries. It is a key ingredient in ndolé, a national dish of Cameroon.</div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<b><span style="color: red;">Health Benefits</span></b></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhN_y9zaGa4YykKD4jNmwQNqH6Zdfvob1z-1OYYELw19EdVCyEt39lHDBow0ueIK_Yd8b80Y4oeMmBvnb53HDG2fAo-g3VP_U7woO7qHm1Dac_rEjwmzOQpQUGd7DkWQYAgzn6GFhlXpD/s1600/bitterleaf2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhN_y9zaGa4YykKD4jNmwQNqH6Zdfvob1z-1OYYELw19EdVCyEt39lHDBow0ueIK_Yd8b80Y4oeMmBvnb53HDG2fAo-g3VP_U7woO7qHm1Dac_rEjwmzOQpQUGd7DkWQYAgzn6GFhlXpD/s1600/bitterleaf2.jpg" /></a></div>
<div style="text-align: justify;">
According to BreastCancer.org, over 10 percent of all American females will develop breast cancer. In order to lower chances of developing breast cancer, maintaining a healthy weight, remaining physically active and maintaining a healthy diet are a few things that you can do. Adding bitter leaf in addition to that routine may also lessen the risk of breast cancer, according to the February 2004 edition of Experimental Biology and Medicine.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bitter leaf is generally considered a liver herb because it stimulates, cleanses and supports the liver and gall bladder. The liver which is one of the most important organs of the body has a lot of vital functions that is needed for normal functioning of the whole system of the body. Without the liver all major process in the body will be paralysed. Without the liver fats will not be digested inside the body to be used as energy. Bitter leaf is said to be very helpful in maintaining the livers optimum health to release bile acid every time people eat fatty foods.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Regular consumption of this vegetable helps to regulate the blood’s cholesterol level which is a risk factor for heart attack and stroke. In cases of constipation, stomach ache and inflammation of the stomach, bitter leaf is a remedy. Bitter leaf has been widely used and recognised for its efficacy in preventing malaria. The raw leaves are plucked and washed before being squeezed to extract the juice. Drinking the juice alone is an antidote for malaria.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Diabetic patient can also use bitter-leaf as one of their medication to prevent high sugar level in the blood. It will not only lower the sugar level in the blood but also repair impaired pancreas. As you all know pancreas is the organ responsible for the production of insulin for glucose to reach each cell to use by the body as energy. Impaired pancreas does not release the right amount of insulin to maintain the right sugar level in the blood. Bitter-leaf is a real wonder of nature. You can take the benefit of this amazing plant by squeezing its leaves in ten litters of water.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Oxidation is constantly assaulting your system's cells. If this is left unchecked, precancerous cell formation could possibly arise. According to research conducted by and published in Food Chemistry, there are antioxidant properties found in bitter leaf that, when added to a person's diet, offer excellent disease-fighting properties.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
While use of bitter leaf is not considered a cure-all, it does have proven benefits. The research studies listed above have proven that the benefits of adding bitter leaf to your diet on a routine basis outweigh any doubts that may exist.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: red;">Bitter Leaf Soup</span></b></div>
<div style="text-align: justify;">
Bitter leaf soup, also called onugbu, is a Nigerian specialty. The bitter leaf, or onugbu, is commonly found around homes in southeastern Nigeria. There are many variations of bitter leaf soup. Common ingredients include fish, beef or goat meat, cocoyam, crayfish and locust beans. While fresh bitter leaf most often is used in Nigeria, you will need to cook the soup with dried leaves, which you can find in African or Jamaican food stores. This soup is typically time consuming to prepare, though simpler and faster versions do exist. This soup frequently is served with It is usually served cassava pudding called foo-foo or pounded yam.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Step 1</b></div>
<div style="text-align: justify;">
Create a simpler version of bitter leaf soup without the meat. Heat vegetable oil in a large pot on medium-low heat. Place onions in the pan and cook them until they become transparent, about five minutes. Meanwhile seed and mince the chili. Add tomatoes to the pot when onions are ready, but reserve the juice from the can. Also add the chili. Cook for 10 more minutes or until the tomatoes are thick and concentrated.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Step 2</b></div>
<div style="text-align: justify;">
Cut your greens into strips, then chop them into small pieces. Stir your greens into the soup pot. Turn heat up to medium-high. Cover the pot and cook for five minutes, or until the greens become limp.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Step 3</b></div>
<div style="text-align: justify;">
Add chicken stock and reserved tomato juice to the pot. Keep the pot on medium-high heat. Bring your soup to a boil. Add the rice.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Step 4</b></div>
<div style="text-align: justify;">
Reduce the heat to low. Cover your pot. Cook for 45 minutes, or until rice becomes tender, recommends "An Exaltation of Soups," author Patricia Solley. Add salt and pepper to taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Things You'll Need</b></div>
<div style="text-align: justify;">
Two slices stockfish</div>
<div style="text-align: justify;">
3 lbs. chicken</div>
<div style="text-align: justify;">
1 lb. beef or pork</div>
<div style="text-align: justify;">
Three pots</div>
<div style="text-align: justify;">
Two 12-oz. cans tomato paste</div>
<div style="text-align: justify;">
2 tbsp. bullion</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
Two dried, smoked fish</div>
<div style="text-align: justify;">
1 cup ground crayfish</div>
<div style="text-align: justify;">
½ lb. fresh coco yam</div>
<div style="text-align: justify;">
Blender or food processor</div>
<div style="text-align: justify;">
½ lb. dried bitter leaf</div>
<div style="text-align: justify;">
1 tsp. tenderizer</div>
<div style="text-align: justify;">
Sieve</div>
<div style="text-align: justify;">
Knife</div>
<div style="text-align: justify;">
1 tsp. pepper</div>
<div style="text-align: justify;">
One ogili isi</div>
<div style="text-align: justify;">
4 tbsp. vegetable oil</div>
<div style="text-align: justify;">
Two minced onions</div>
<div style="text-align: justify;">
One hot chili pepper</div>
<div style="text-align: justify;">
Two cups canned, chopped and peeled tomatoes</div>
<div style="text-align: justify;">
3 lbs. greens such as kale, turnip greens or mustard greens</div>
<div style="text-align: justify;">
2 quarts chicken stock</div>
<div style="text-align: justify;">
¼ cup raw white rice</div>
</div>
Anonymoushttp://www.blogger.com/profile/17283203609503085322noreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-68483819947948856922015-10-14T23:02:00.002-07:002015-10-14T23:02:44.232-07:00Health Benefits of Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjji3AojfbdM6V1h7_i5uloMe5ktz5-fIUwKqxG41Ui_uhsxB3fueHCZx87mdn0nyqKMrbwgUgqeTFEe0rBlGoiLcW_4_X8yqC-8aovBhvAHiCt3sq-JdErH5mvCQGGpyuERv6tgCq4PfI/s1600/Asparagus3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjji3AojfbdM6V1h7_i5uloMe5ktz5-fIUwKqxG41Ui_uhsxB3fueHCZx87mdn0nyqKMrbwgUgqeTFEe0rBlGoiLcW_4_X8yqC-8aovBhvAHiCt3sq-JdErH5mvCQGGpyuERv6tgCq4PfI/s320/Asparagus3.jpg" width="320" /></a></div>
<div style="text-align: justify;">
Asparagus or garden asparagus, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia,and is widely cultivated as a vegetable crop.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. In ancient times, it was also known in Syria and in Spain. Greeks and Romans ate it fresh when in season, and dried the vegetable for use in winter; Romans even froze it high in the Alps, for the Feast of Epicurus. Emperor Augustus created the "Asparagus Fleet" for hauling the vegetable, and coined the expression "faster than cooking asparagus" for quick action. A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The ancient Greek physician Galen (prominent among the Romans) mentioned asparagus as a beneficial herb during the second century AD, but after the Roman empire ended, asparagus drew little medieval attention. until al-Nafzawi's The Perfumed Garden. That piece of writing celebrates its (scientifically unconfirmed) aphrodisiacal power, a supposed virtue that the Indian Ananga Ranga attributes to "special phosphorus elements" that also counteract fatigue. By 1469, asparagus was cultivated in French monasteries. Asparagus appears to have been hardly noticed in England until 1538, and in Germany until 1542.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The finest texture and the strongest and yet most delicate taste is in the tips. The points d'amour ("love tips") were served as a delicacy to Madame de Pompadour. Asparagus became available to the New World around 1850, in the United States.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yyBR-u1bR5B3wuBtF5NaQ3-fUQ84pDq3_B0ho8AQQSkDdszmpaCe6Q-RbWVno_a9cNrbjtDDo-MTBjOmJHw0nlE0hyphenhyphensQDTi-Gx2QRu4TvciHOzaTzrePifmGAEzhQwOA7yqg7376r3w/s1600/Asparagus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yyBR-u1bR5B3wuBtF5NaQ3-fUQ84pDq3_B0ho8AQQSkDdszmpaCe6Q-RbWVno_a9cNrbjtDDo-MTBjOmJHw0nlE0hyphenhyphensQDTi-Gx2QRu4TvciHOzaTzrePifmGAEzhQwOA7yqg7376r3w/s320/Asparagus.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b>Health Benefits</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.</div>
<div style="text-align: justify;">
It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.</div>
<div style="text-align: justify;">
It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution and the effects of aging.</div>
<div style="text-align: justify;">
The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.</div>
<div style="text-align: justify;">
Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.</div>
<div style="text-align: justify;">
Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins, which are known to regulate blood sugar levels.</div>
<div style="text-align: justify;">
Green asparagus is much more beneficial than white, say reports. The goodness is in the stalk, which contains vitamin A for better vision, potassium for smooth kidney functioning, and trace minerals that help boost immunity.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-69394138418697780322015-10-14T22:59:00.000-07:002015-10-14T22:59:04.936-07:00Health Benifits of Arugula<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_1RMG0AlCDmCBtU5017FJ4PonpnYQAxCsUWGsfCIxp65stcXkWED3wy1kCBbYy88cAv6HjNxyf8ACw3S10aDq9LyA-_4vH5Bd7ZiyL27W1BoJHZZ9U5RER1AgfvJzEwWfKa07ATzLFI/s1600/Arugula2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_1RMG0AlCDmCBtU5017FJ4PonpnYQAxCsUWGsfCIxp65stcXkWED3wy1kCBbYy88cAv6HjNxyf8ACw3S10aDq9LyA-_4vH5Bd7ZiyL27W1BoJHZZ9U5RER1AgfvJzEwWfKa07ATzLFI/s320/Arugula2.jpg" width="320" /></a></div>
<div style="text-align: justify;">
Eruca sativa is an edible annual plant, commonly known as salad rocket,rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is sometimes conflated with Diplotaxis tenuifolia, known as perennial wall rocket, another plant of the Brassicaceae family that is used in the same manner. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon and Turkey in the east.The Latin adjective sativa in the plant's binomial is derived from satum, the supine of the verb sero, meaning "to sow", indicating that the seeds of the plant were sown in gardens. Eruca sativa differs from E. vesicaria in having early deciduous sepals.Some botanists consider it a subspecies of Eruca vesicaria: E. vesicaria subsp. sativa.Still others do not differentiate between the two.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Other common names include garden rocket, or more simply rocket (British, Australian, Canadian, South African and New Zealand English), and eruca. The English common name, rocket, derives from the French roquette, a diminutive of the Latin word eruca, which designated an unspecified plant in the Brassicaceae family (probably a type of cabbage).Arugula, the common name now widespread in the United States, entered American English from non-standard (dialect) Italian. (The standard Italian word is rucola, a diminutive of the Latin "eruca"). The Oxford English Dictionary dates the first appearance of "arugula" in American English to a 1960 New York Times article by food editor and prolific cookbook writer Craig Claiborne.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Eruca sativa grows 20–100 centimetres (8–39 in) in height. The leaves are deeply pinnately lobed with four to ten small lateral lobes and a large terminal lobe. The flowers are 2–4 cm (0.8–1.6 in) in diameter, arranged in a corymb in typical Brassicaceae fashion; with creamy white petals veined with purple, and with yellow stamens; the sepals are shed soon after the flower opens. The fruit is a siliqua (pod) 12–35 millimetres (0.5–1.4 in) long with an apical beak, and containing several seeds (which are edible). The species has a chromosome number of 2n = 22.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpb6ZONTpZ03DKzO4srfS5a2-On3j5wU6vkinw2DgVD6c0sa28qrGqTnIQsSfSpKt5coi4jwS94pWF7CMcvkKOFKyjUYHxAnakWYbN8OduiRr24oh6dBHy_CiCLuGdruj9LFcvwSLrwNU/s1600/Arugula.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpb6ZONTpZ03DKzO4srfS5a2-On3j5wU6vkinw2DgVD6c0sa28qrGqTnIQsSfSpKt5coi4jwS94pWF7CMcvkKOFKyjUYHxAnakWYbN8OduiRr24oh6dBHy_CiCLuGdruj9LFcvwSLrwNU/s320/Arugula.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b>Health Benefits of Arugula</b></div>
<div style="text-align: justify;">
As in other greens, arugula too is one of very low calorie vegetable. 100 g of fresh leaves hold just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that may immensely benefit health.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salad rocket has an ORAC value (oxygen radical absorbance capacity, a measure of anti-oxidant strength) of about 1904 µmol TE per 100 grams.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Being a member of Brassica family, arugula leaves are rich sources of certain phytochemicals such as indoles, thiocyanates, sulforaphane, and isothiocyanates. Together, these compounds have been found to counter carcinogenic effects of estrogen and thus may offer protection against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Further, di-indolyl-methane (DIM), a lipid soluble metabolite of indole has immune modulator, anti-bacterial, and anti-viral properties (by potentiating Interferon-Gamma receptors). DIM has currently been found application in the treatment of recurring respiratory papillomatosis caused by the Human Papilloma Virus (HPV) and is in Phase-III clinical trials for cervical dysplasia.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh salad rocket is one of greens rich in folates. 100 g of fresh greens contain 97 µg or 24% of folic acid. When given to the anticipant mothers during their conception time, folate may help prevent neural tube defects in the newborns.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Like as in kale, salad rocket is an excellent source of vitamin A. 100 g fresh leaves contain 1424 µg of beta-carotene, and 2373 IU of vitamin A. Carotenes convert into vitamin A in the body. Studies found that vitamin A and flavonoid compounds in green leafy vegetables help protect from skin, lung and oral cavity cancers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This vegetable also an excellent sources of B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid those are essential for optimum cellular enzymatic and metabolic functions.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh rocket leaves contain good levels of vitamin C. Vitamin C is a powerful, natural anti-oxidant. Foods rich in this vitamin help the human body protect from scurvy disease, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Salad rocket is one of the excellent vegetable sources for vitamin-K; 100 g provides about 90% of recommended intake. Vitamin K has potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. In addition, adequate vitamin-K levels in the diet help limiting neuronal damage in the brain and thus, has established role in the treatment of patients suffering from Alzheimer's disease.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Its leaves contain adequate levels of minerals, especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese, and phosphorus.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-46043459959250184302015-10-13T05:15:00.001-07:002015-10-13T05:15:42.818-07:00Health Benefits of Artichoke<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7rtR5fRoi2aSLM0tQm7ikI6Hgr0bLQdh-qRQ2CEyIVizwEZqxP7mZ6opZdRdk04LETgmqglgNCD4Nwms5JtAqMgGI_yV5x3Vy1p0OfDR1fEEm0TWB1eUPVPpE0E0VYxEzdtJ2X0Grmk/s1600/Artichoke1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7rtR5fRoi2aSLM0tQm7ikI6Hgr0bLQdh-qRQ2CEyIVizwEZqxP7mZ6opZdRdk04LETgmqglgNCD4Nwms5JtAqMgGI_yV5x3Vy1p0OfDR1fEEm0TWB1eUPVPpE0E0VYxEzdtJ2X0Grmk/s320/Artichoke1.jpg" width="320" /></a></div>
<div style="text-align: justify;">
The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Description of the plant</b></div>
<div style="text-align: justify;">
This vegetable grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in older, larger flowers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Cooking</b></div>
<div style="text-align: justify;">
In the US, large globe artichokes are frequently prepared by removing all but 5–10 mm (0.2–0.4 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
alt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Leaves are often removed one at a time, and the fleshy base eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In Italy, artichoke hearts in oil are the usual vegetable for "spring" section of the "Four Seasons" pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter). A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Stuffed artichoke recipes are abundant. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming. A similar recipe is popular in coastal Croatia.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice as a paella, or sautéed and combined with eggs in a tortilla (frittata).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Often cited is the Greek, aginares a la polita (artichokes city-style, referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill. The finest examples are to be found on the island of Tinos, and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.[citation needed]</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Artichokes are often prepared with white sauces and other sauces.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbpbygXSDl6CXjQRLIY5k7VM_xlGGjZPprquhSQFDj_GlHKHITmObY_Z1Kh5BlUq5Z-vohO1yjXHhI8fyoPATdYTuwEUQwQhDVA6_GbYai3KWgAiSReO98U-8ZrRX9JHhLC_-z3LflVs/s1600/Artichoke2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbpbygXSDl6CXjQRLIY5k7VM_xlGGjZPprquhSQFDj_GlHKHITmObY_Z1Kh5BlUq5Z-vohO1yjXHhI8fyoPATdYTuwEUQwQhDVA6_GbYai3KWgAiSReO98U-8ZrRX9JHhLC_-z3LflVs/s320/Artichoke2.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<b>Health benefits of Artichoke</b></div>
<div style="text-align: justify;">
Artichoke is low in calories and fat; 100 g of this flower bud just carries 47 calories. Nonetheless, it is a rich source of dietary fiber and anti-oxidants. It provides 5.4 g per 100 g, about 14% of RDA fiber. Dietary-fiber helps control constipation conditions, decreases bad or "LDL" cholesterol levels by binding to it in the intestines and help cut down colon cancer risks by preventing toxic compounds in the food from absorption.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Artichoke contains bitter principles, cynarin and sesquiterpene-lactones. Scientific studies show that these compounds not just inhibit cholesterol synthesis but also increase its excretion in the bile, and thus, help overall reduction in the total cholesterol levels in the blood.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh artichoke is an excellent source of vitamin, folic acid; provides about 68 µg per 100 g (17% of recommended daily allowance). Folic acid acts as a co-factor for enzymes involved in the synthesis of DNA. Scientific studies have proven that adequate levels of folates in the diet during pre-conception period, and during early pregnancy may help prevent neural tube defects in the newborn baby.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fresh globes also contain moderate amounts of anti-oxidant vitamin; vitamin-C (Provides about 20% of recommended levels per 100 g). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is one of the very good vegetable sources for vitamin K; provide about 12% of DRI. Vitamin K has potential role bone health by promoting osteotrophic (bone formation) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is an also a good source of antioxidant compounds such as silymarin, caffeic acid, and ferulic acid, which help the body protect from harmful free-radical agents. Total antioxidant strength (ORAC) of artichokes (globe or french) is 6552 µmol TE/100 g.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is also rich in B-complex group of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid that are essential for optimum cellular metabolic functions.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Further, artichoke is rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Additionally, it contains small amounts of antioxidant flavonoid compounds like carotene-beta, lutein, and zea-xanthin.</div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-53550128618596388102015-10-13T05:10:00.001-07:002015-10-13T05:10:15.330-07:00Health Benefits and Recipe of Amaranth<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NF0Tk_2gyC5TuP1D19r-E51v5dCD_LmE5Y44FZ93gRNZvxxtPtMrIDO6ooKmr8RKWaeOVrUEovuSn1Gs-7j4EnnnqIg-Bgz4vOfztvyaqf0Dv3dR8M6Xk1W93pdofIJB_UxAEFkWxN4/s1600/amarnath.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NF0Tk_2gyC5TuP1D19r-E51v5dCD_LmE5Y44FZ93gRNZvxxtPtMrIDO6ooKmr8RKWaeOVrUEovuSn1Gs-7j4EnnnqIg-Bgz4vOfztvyaqf0Dv3dR8M6Xk1W93pdofIJB_UxAEFkWxN4/s1600/amarnath.jpg" /></a></div>
<div style="text-align: justify;">
Amaranthus, collectively known as amaranth,is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pigweed. Catkin-like cymes of densely packed flowers grow in summer or autumn. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to green or gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The word ‘Amaranth’ is derived from the greek term ‘amarantos’ meaning ‘unwithering’. The term was applied to Amaranth for its hearty characteristics that for the people that used it, came to symbolize immortality. The Hindi term for Amaranth, Ramdana, means God’s own grain. This bountiful seed is grown all throughout India from the high slopes of the Himalayas to the many coastlines of the country. Numerous different Amaranth varieties are grown throughout the country, but the Himalaya region is know as the Amaranth ‘centre for diversity’ for the number of varieties that grow in the region. This crop is also a native species to the Andean region of South America, including Argentina, Peru and Bolivia. In the Andes region it remains widely grown today.This crop has been called ‘Incan Wheat’ because it was a staple food for the Incas, but was used long before this time. Today the grain often goes by the name kiwicha. In North America/Europe where this crop is sometimes sold, it occasionally goes by the name ‘love-lies-bleeding’ due to its bright, fluorescent colour ranges.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2TxdpEzf3K3xXmiVNKQQS_JCeXDBIzOUlwlapIBmFU6ilmW1THYO5zcARN_p9ZPFSzIeenPBGAPzr7cEanduOqoTyRcBJX37ThVE02Bmb5ijD7nBkUS8HXLoaLkFi3Wx6RBpQgpCEQs/s1600/amaranth2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2TxdpEzf3K3xXmiVNKQQS_JCeXDBIzOUlwlapIBmFU6ilmW1THYO5zcARN_p9ZPFSzIeenPBGAPzr7cEanduOqoTyRcBJX37ThVE02Bmb5ijD7nBkUS8HXLoaLkFi3Wx6RBpQgpCEQs/s1600/amaranth2.jpg" /></a></div>
<div style="text-align: justify;">
Amaranth is a hardy crop, high in fibre. Using amaranth in combination with wheat, corn or brown rice results in a complete protein level as high as the value found in fish, red meat, or poultry. The grain is very easy for the body to digest and so is traditionally eaten during fasts, and given to those who are recovering from illness. Amaranth is consumed as both a vegetable and a grain. The leaves of the plant are frequently used in countries throughout Africa, the Caribbean, China and even Greece in various dishes and stir-frys. In China, it is believed that eating Amaranth greens are great for improving eye sight, and in countries throughout Africa it is recommended by doctors for people with low red blood cell count. The Hills People in India believe they get their strength from the daily consumption of this super grain! Commonly, the grain is popped before it is consumed which is often made into gruel called sattu or laddoos. The grain can further be ground into flour and mixed with other types of flours to make everyday staples like chapatti.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
While amaranth may be known as a ‘forgotten food grain’ its taste and exceptional health benefits recognized around the world make it a grain that is still prominent in the lives of people in many different places and should not be soon forgotten!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Health Benefits</b></div>
<div style="text-align: justify;">
Some of the most unique health benefits of amaranth include its ability to stimulate growth and repair, reduce inflammation, prevent certain chronic diseases, boost bone strength, lower blood pressure, improve the immune system, reduce the appearance of varicose veins, maintain healthy hair, and ease weight loss efforts.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>1. Amaranth Is Gluten-Free</b></div>
<div style="text-align: justify;">
Cook amaranth grain as a hot cereal to eat in the morning (recipe below). Find it as flour and use if for baking. Some even pop it like popcorn and bread fish with it.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNLV3dSI-p1CiD-11D0UqNPwcJZfk7ErljmqYA-aGAnXaqL8etLOb3IoldElIfTl85MaJMN4p3TIdiNYRwStSRZyqHUjeeaTzL3hVxkeaxXyOzEW05av2uFo-MVaUo9LIvIk8zcEihBw/s1600/Amaranth_grain.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNLV3dSI-p1CiD-11D0UqNPwcJZfk7ErljmqYA-aGAnXaqL8etLOb3IoldElIfTl85MaJMN4p3TIdiNYRwStSRZyqHUjeeaTzL3hVxkeaxXyOzEW05av2uFo-MVaUo9LIvIk8zcEihBw/s320/Amaranth_grain.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>2. It Has More Protein Than Other Grains</b></div>
<div style="text-align: justify;">
One cup of amaranth grain has 28.1 grams of protein compared to oats at 26.1. It’s healthier to receive protein from plant-based sources rather than animals, because the latter often comes with fat and cholesterol.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>3. Amaranth Provides Essential Lysine</b></div>
<div style="text-align: justify;">
Amaranth has far more lysine, an essential amino acid that the body can’t manufacture, than other grains. Lysine helps metabolize fatty acids into energy, absorb calcium, and even keep the hair on your head in tact.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>4. Helps With Hair Loss And Greying </b></div>
<div style="text-align: justify;">
Expanding on the above, eating it helps with hair loss, juice the leaves and apply it after shampooing. I’ve never done it but people swear it helps moisturize and flatten wirey grey hair.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>5. Lowers Cholesterol And Risk Of Cardiovascular Disease</b></div>
<div style="text-align: justify;">
Amaranth seeds and oil (found in the seed) have fiber which contributes to lower cholesterol and risk of constipation. It’s also rich in phytosterols, also known for lowering cholesterol.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>6. It’s High In Calcium</b></div>
<div style="text-align: justify;">
Amaranth helps reduce risk of osteoporosis and other calcium deficiencies because it has twice the calcium as milk.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>7. Amaranth Is Full Of Antioxidants And Minerals</b></div>
<div style="text-align: justify;">
It’s the only grain to have vitamin C, but it’s high in vitamin E, iron, magnesium, phosphorus and potassium which are necessary for overall health. The leaves are high in vitamin C, vitamin A and folate.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>8. Works As An Appetite Suppressant</b></div>
<div style="text-align: justify;">
Protein reduces insulin levels in the blood stream and releases a hormone that makes you feel less hungry. Since amaranth is roughly 15% protein, the fact that it aids in weight loss or maintaining weight is one of the health benefits.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>9. Improves Eyesight</b></div>
<div style="text-align: justify;">
While I can’t find an article to back this up, some cultures believe that amaranth greens are a natural way to improve eyesight. Eat them as salad or brew them in tea.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>10. Amaranth Is Easy To Digest</b></div>
<div style="text-align: justify;">
Amaranth is traditionally given to patients recovering from illness or people coming off of fasts. It’s the mix of amino acids that allows for very easy digestion.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Amaranth Cutlet Recipe </b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients</b>:</div>
<div style="text-align: justify;">
75 gms Popped Amaranth/Ramdana</div>
<div style="text-align: justify;">
200 gms Potatoe</div>
<div style="text-align: justify;">
15 gms Peas</div>
<div style="text-align: justify;">
15 gms Carrot</div>
<div style="text-align: justify;">
3 tbsp Garam Masala</div>
<div style="text-align: justify;">
2 tsp Black Pepper</div>
<div style="text-align: justify;">
50 gms Peanuts</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
Cooking Oil</div>
<div style="text-align: justify;">
1 Small bunch Coriander Leaves</div>
<div style="text-align: justify;">
1 Green Chili</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Directions</b>:</div>
<div style="text-align: justify;">
Peel, boil and mash the potato and carrot; boil the peas and mix together</div>
<div style="text-align: justify;">
Finely chop coriander leaves and green chili</div>
<div style="text-align: justify;">
Add amaranth, coriander, green chili, pepper, garam masala and salt, mix well until dough is ready</div>
<div style="text-align: justify;">
Make the dough into small oval shapes, and press between your palms to flatten</div>
<div style="text-align: justify;">
Heat cooking oil in frying pan, once hot place the cutlets in the oil and fry on medium heat until they are golden brown</div>
<div style="text-align: justify;">
Serve hot with chutney or sauce</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-11485853357124056402012-04-10T02:14:00.003-07:002012-04-10T02:14:40.574-07:0010 Benefits of Water Lemon<br />
<div style="text-align: justify;">
The most common use of lemon is a way to blackmail him and then mixed with water. There are many health benefits to be gained from the beverage made from lemon. Here are the 10 most popular benefits:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A. Good for stomach</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon can help relieve digestive problems when mixed with hot water, including nausea, heartburn and parasites. By drinking lemon juice regularly, your belly to help remove dirt more efficiently. Lemon acts as a blood purifier and cleaning agents. Intake of lemon juice can cure constipation. Even lemon juice also serves as a liver tonic and helps you digest food by helping the liver produce more bile.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Skin care</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon can be a natural antiseptic, which served to cure the problems associated with the skin. Daily consumption of lemon juice to give a big change in the appearance of your skin. Lemon has a function as an anti-aging, remove wrinkles and blackheads. Even if placed on a burn area can diminish scars.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Dental Care</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Did you know that lemon juice has an important function in dental care? Yes, if the fresh lemon juice placed on the tooth area, can help in getting rid of the pain. Squeeze lemon juice on gums to stop bleeding gums. This method also prevents odor and other problems related to gums.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Cure throat infection</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon is an excellent fruit to assist in combating the problems associated with strep throat, sore throat and tonsillitis caused by bacteria. To cope with a sore throat, you can gargle with half a glass of lemon juice.</div>
<div style="text-align: justify;">
Read more in Cooking</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Lose weight</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Drinking lemon juice regularly opens the way to lose weight faster. Utilizing lemon juice mixed with warm water and honey, can also help reduce weight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Control of high blood pressure</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon juice works like a magic potion, especially for people who have heart problems, because of the high potassium content in it. Diets high in potassium are also believed to help control high blood pressure, dizziness, nausea, aid in relaxation of mind, reducing mental stress and depression.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
7. Help cure respiratory disorders</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon juice helps in curing respiratory problems, especially in people who suffer from asthma.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8. Treat arthritis</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon has diuretic properties that may help treat rheumatism and arthritis, by removing bacteria and toxins from the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
9. Reduce fever</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lemon juice can cure a person suffering from flu or fever, with increased production of sweat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
10. Blood purifier</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Diseases such as cholera or malaria can be treated with lemon water because it has properties as a blood purifier.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
How much should I drink?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you’re in good health and weighed 70 kg or less, it is advisable to squeeze half a lemon and serve it in a glass of water. Drink twice a day. However, if you weigh more than 70 kg, squeeze a whole lemon into a glass of water. For maximum benefit, drink twice a day.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-43972485563839866612012-04-10T02:13:00.005-07:002012-04-10T02:13:54.827-07:00Successful Diet Tips<br />
<div style="text-align: justify;">
Ideal slim body and a dream of many people, especially women. Various methods are used to get it included a strict diet. However, rather slim body is obtained, but on the contrary or the body becomes weak due to lack of balanced nutrition. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Why do you eat? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Do not use food as a reward for yourself. Choose other rewards such as new books, cinema tickets, and others. </div>
<div style="text-align: justify;">
Do not spend a plate of food on your family or your brother just because of love of food. Dispose of it immediately or store it in a place that does not look and plan to use it at your next meal. </div>
<div style="text-align: justify;">
Do not leave food lying or being seen if it will tempt you. Store food in containers that are not transparent and save it in a place that is not visible, such as in closets or in refregerator. </div>
<div style="text-align: justify;">
If there is some food and you mengingkannya, do not buy it. </div>
<div style="text-align: justify;">
Read more in Cooking</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
What do you eat? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Consider your diet, whether the pattern is close to a balanced nutritional menu or in the long term you are on a strict diet of only eating one or two particular foods? Maybe your weight will decline rapidly, but it can impact on health. Therefore, the “strict diet” to get attention if: </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Does not contain the balanced nutrients, and therefore less healthy. </div>
<div style="text-align: justify;">
Can achieve the desired weight but not for long. </div>
<div style="text-align: justify;">
Not according to the family diet so you have to cook for yourself and for family. </div>
<div style="text-align: justify;">
Diet is often to make you hungry. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Where do you eat? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Make some small changes around your dining room, it will help you avoid the temptation to eat foods you do not need. </div>
<div style="text-align: justify;">
Choose a specific place to eat at home (and at work). For example, the table is placed in certain places and eat and drink only in that place alone. </div>
<div style="text-align: justify;">
Do not eat and drink somewhere else (in the kitchen, family room, in the bathroom, walking, etc.). </div>
<div style="text-align: justify;">
Before you sit down to eat, arrange the room well. </div>
<div style="text-align: justify;">
When you eat, do not let the other food on the table. </div>
<div style="text-align: justify;">
Do not store food such as fruits, nuts or candies in the room where you eat. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When would you eat? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Try to eat regularly three times a day. </div>
<div style="text-align: justify;">
Avoid foods taste when preparing and cooking food. </div>
<div style="text-align: justify;">
When you’re eating, do while reading a book or magazine, watching TV or talking on the phone. </div>
<div style="text-align: justify;">
If you want to shop (shopping), not in a state of hungry. Should eat first. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
How do you eat? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Concentrate on the food. Enjoy every spoon food. </div>
<div style="text-align: justify;">
Eat slowly and do not be hasty. Put a spoon into the mouth when the mouth is empty. </div>
<div style="text-align: justify;">
Use a small plate as a place to eat you. </div>
<div style="text-align: justify;">
Put the food in accordance with the requirements on your dinner plate, and do not add more. </div>
<div style="text-align: justify;">
If you have frequent contact with food, minimizing the contact, for example, after making the sandwich, put all the food, clean up and then sit down to eat the sandwich. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
With whom do you eat? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Eating out is fun, but not the food used as an excuse to socialize with others.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-2503705920134970862012-04-10T02:13:00.001-07:002012-04-10T02:13:16.656-07:00How to Eat a Pickle<br />
<div style="text-align: justify;">
Pickles don’t eat themselves, but some people say if you don’t eat a pickle, that pickle just might go ahead and eat you. You do not want to be eaten by a pickle, though you may claim otherwise. Tis a nasty, nasty thing.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is important to eat pickles correctly. To explain why would be to explain why the color of the sky is blue. Indeed it can be researched and the answer sought and grabbed, but at what cost? Certainly not the cost of a pickle.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So you have a pickle, that is the first step. You look at the pickle. You allow the pickle to look at you. So far everything is wonderful.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You pick the pickle up. You sniff it. It smells like a pickle. You eat it. It tastes like a pickle. All is good. Everything remains wonderful.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You have now eaten a pickle. Congratulations. You have done it properly, and deserve a badge of merit. Good luck procuring one!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-87752420588358030752012-04-08T00:31:00.000-07:002012-04-08T00:31:00.549-07:00Foods to Avoid at The Office<br />
<div style="text-align: justify;">
This article focuses on the unhealthy foods that are rich in fat, high calorie, carbohydrate is not important and rich in sugar that you should keep it away if you value your commitment to lose weight, especially in an office environment.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Here are the three food groups that you should avoid in order not to consume too much of your time in office.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This article focuses on the unhealthy foods that are rich in fat, high calorie, carbohydrate is not important and rich in sugar that you should keep it away if you value your commitment to lose weight, especially in an office environment. These foods will increase your blood pressure, contain refined sugar and saturated fats that can be easily put on weight when you work in an office.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. High-calorie foods and sugar</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This food comes in the form of brownies, cupcakes, Twinkies, donuts and cakes. All these foods contain high sugar and fat “evil” that will boost your sugar levels. In a short time, these foods will make you feel hungry again. All that you want to do is take one of these foods, and the vicious cycle continues, which is slowly building an unneeded extra calories in your body. This food may be good when consumed as a snack a little, but if you consume too often, it will get you in trouble.</div>
<div style="text-align: justify;">
2. Poor Food Nutrition</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Unhealthy food is usually in the form of potato chips, french fries or other junk food. Fried foods have little nutritional value. Not only contains high carbohydrate and fat, these foods do not give the slightest of fiber, vitamins or minerals needed to build a healthy body. Consume too much will just make you gain extra fat, something that not everyone wants.</div>
<div style="text-align: justify;">
3. Pure sugar foods</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Examples of pure sugary foods such as all kinds of candy, ice cream, cake and other sweets. These foods contain high calories, but only provides very little nutrition. The tongue will feel satisfied after eating these foods, but in the end it will make you gain weight and make you dizzy deal. Especially if you spend a lot of your time in the chair, it is important to be extra careful of what you want to eat.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-39124628132405854732012-04-08T00:07:00.001-07:002012-04-08T00:07:20.781-07:00Awadhi Food Festival at Hotel K C Residency<br />
<div style="text-align: justify;">
The richness Awadhi cuisine lies not only in the variety of cuisine but also is the ingredients used in creating such a variety. The Nawabs of Awadh were renowned for their extravagance and their patronage of the best courtesans, craftsmen and cooks. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Under dim lighting of Falak, the hotel's restaurant where everything bears a rural feel, from the mughal jharokas to the earthen warmth, the Chef recreates the nawabi delicacies. From a dessert made of lamb stock to a course of dal chawal prepared solely from dry fruits, the rich and ostentatious cuisine of the Muslim royalty has always made for a curious study. However, a cuisine that has remained unexplored till date is from Rampur, a city that once was home to hundreds of nawabs, a city that gave way to several gastronomic inventions, courtesy the Incessant experiments of the royal khansamas (cooks) and a city that still hold several food secrets in its belly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Awadhi cuisine was never paid attention to, except for a few food enthusiasts like Mohammad Rehman who are now trying to gather these secrets from the predecessors of khansamas. Rehman, who has been researching on the cuisine for years, has developed a few royal flavours and organized Awadh food Festival at the K.C Residency these days. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Rehman has not only worked on getting the flavours and techniques right but also on reviving the log -lost recipes from the royal kitchens. So you have something like Gosht ka Halwa ,a dessert made from mutton lamb and even Mirchi ka Halwa which is made of green chilles and was devised by khansamas after years of experiments to keep aliments like flu and stomach infections at bay. There are many dishes with sandalwood powder too, like Gobhi Musallam (cauliflower dish) and Rampuri jheenga (prawns) and in some, he has used khus attar (poppy seed fragrance). "The cooks then were so sharp that to suit their employer's royal taste, they created a recipe of dal chawal from badam (almonds) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The cuisine still remains one of the most unexplored ones because its history was never documented anywhere."If you try hard, you many come across some culinary information in Persian. Whatever is left of this cuisine is through the passing on of the recipes from one generation to the other, "rues Rehman. Though a few gave away their secrets one the condition of confidentiality, most never divulged their methods & techniques. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
"Words like korma, sheema and pulao stumble upon in most Muslim royal cuisines, be it Kashmiri, Hyderabad or Awadhi and every khansama will claim it belongs to the cuisine of his state. The fact, however, is the truth got buried in the pages of history centuries ago, except for a few that were passed on from one generation to the other.Taar kormas, the dish, still an essential part of Rampur, got its due to the unique gravy which, when held between two fingers, produce a wire-like texture. "Its is a lamb dish and requires a good 24 hours of slow and continuous cooking. Lamb bones contain gelatin and the more you cook, the more they get gelatinized. Hence, the wire-like consistency,"he explains, adding, "It is because of prolonged cooking only that this cuisine acquires its character."</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the downfall of the royals, these cooks could not become popular, partly because of the lack of opportunities and partly because of what Rehman describe as "attitude problem."He says, "since most nawabs were hypersensitive about how their food tasted, they employed different cooks from different delicacies. For example, if someone excelled at the art of firni making ( rice dessert),he would make just that and not do anything else. Over the years, these khansamas developed an attitude which resulted in them finding it difficult to survive anywhere else other than royal kitchens. They don't like to be ill-talked - something that happens in most restaurant/hotels, they won't do any chores other than what they are expert at and things like that. That is why they are still confined to the smaller towns and cities. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-64110644674150344162012-03-07T15:39:00.000-08:002012-03-07T15:39:20.321-08:00Lobster salad<div style="text-align: justify;"><b>Ingredients of the lobster salad:</b><br />
<br />
4 large lobsters<br />
Lettuce variety (to taste)<br />
For the vinaigrette<br />
<br />
Salt<br />
Pepper<br />
4 tablespoons olive oil<br />
Lemon Drop<br />
1 tablespoon Dijon mustard<br />
<br />
<br />
How to prepare lobster salad:<br />
<br />
We'll take the lobster and get in plenty of salted boiling water for about 6 minutes and let cool.<br />
<br />
Chosen will wash lettuce and shall be cut, mix in a bowl, set aside.<br />
<br />
Then separates from the shell of the lobster meat from tails and claws. Prepare a vinaigrette by mixing a source of lemon juice, mustard, olive oil and a pinch of salt and pepper.<br />
<br />
Provided in the center of the plate above the bare lobster shell, is accompanied with a small bouquet of lettuce, all seasoned with mustard vinaigrette.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-20239067424102639542012-03-07T15:38:00.000-08:002012-03-07T15:38:15.215-08:00German sausage salad<div style="text-align: justify;">Ingredients for German sausage salad:<br />
<br />
2 tablespoons chopped parsley<br />
2 eggs<br />
300g thick German sausage<br />
4 lettuce leaves<br />
1 tablespoon mustard<br />
Salt and pepper<br />
3 tablespoons walnut oil<br />
3 tablespoons white wine vinegar<br />
1 onion<br />
2 tomatoes<br />
<br />
How to prepare German sausage salad:<br />
<br />
First coceremos eggs, once cooked we will put in cold water and let cool.<br />
<br />
On the other hand cut the German sausage into slices.<br />
<br />
Will wash the lettuce leaves and brush off the water.<br />
<br />
Also will wash the tomatoes and remove the stem and split them into quarters.<br />
<br />
Peel the onions, wash and chop.<br />
<br />
Prepare a sauce with vinegar, oil, mustard, salt and pepper.<br />
<br />
Divide lettuce leaves among 4 plates.<br />
<br />
Peel eggs and split them in half. Next, put half an egg on each plate. Give then the chopped tomato, chopped onion and sliced German sausage.<br />
<br />
Sprinkle salad German sausage with sauce and garnish with parsley dishes.<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5518020860413595923.post-56330946879370903192012-03-05T11:53:00.000-08:002012-03-05T11:53:09.684-08:00Squid Salad<b>Squid salad and tomatoes stuffed with tuna</b><br />
<br />
This is one of the salads more original, is very complete and very well stay with your guests, go ahead and prepare.<br />
<br />
Ingredients squid salad and tomatoes stuffed with tuna for 4 people:<br />
<br />
8 squid medium<br />
8 lettuce leaves<br />
4 tomatoes<br />
12 salted anchovies<br />
100 gr. of tuna canned<br />
<br />
<br />
For the vinaigrette:<br />
<br />
1 boiled egg into very small pieces<br />
2 cloves of garlic<br />
½ green pepper<br />
1 cup oil<br />
1 cup cider vinegar<br />
Salt<br />
<br />
Method of preparation of the salad:<br />
<br />
This dish we will draw for rations.<br />
<br />
First, clean the squid , cut them into thin rings and give a boil for 2 minutes in salted water to avoid getting stiff. Remove and reserve.<br />
<br />
Cut the tomatoes in a crown and empty without breaking them and fill with the tuna .<br />
<br />
We clean and cut the lettuce and place it in the bottom of the four plates, covering the lettuce put the squid and anchovies on top. In the middle of each plate place the tomato .<br />
<br />
Chop very fine ingredients for the sauce and mix well in a bowl, alinamos each plate and serve. <span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgba(255, 255, 255, 0.917969); color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">MTX43KJ3D2QN<span class="Apple-converted-space"> </span></span>Unknownnoreply@blogger.com0