Books on Food and Nutrition
There are lot of good books on food and nutrition. Unfortunately, we know about very few of them. Let us try to make a list of the good books that you know on food and nutrition. Add your list in the comments below.
Foods for Healing Wounds
When you have an accident, there are many things you instinctively worry about and need to get organised. From checking your insurance policy, searching which hospital is the best and checking if the treatment and medicines provided by the doctors are appropriate. Sometimes, if you feel there has been a case of negligence, you may also look for consultancy on medical negligence claims. But the one thing that you should not overlook, whether it’s a big accident or a small injury, consuming the correct and healthy food groups can aid in the swift healing of wounds.
It is okay to ignore what you are told
Diets are among the most discussed entities on the internet. By “discussed” I of course mean “argued about”, because alongside the science comes conjecture and deeply entrenched misinformation. Maybe it’s because diets are a lucrative market (diet books fly off shelves and they’re a good way for a doctor or nutritionist to make a name for themselves) or maybe it’s because every human on the planet has to eat, but diets and discussion of diets are very much in fashion and probably always will be.
Jaggery Manufacturing
Jaggery is manufactured using two different processes. One is a manual process and the other is through automated plants. Most of the jaggery manufacturing happens through the manual process.
Little Known Cooking Methods to Cut Down High Cholesterol Levels
To lower the cholesterol and fat in what you eat, follow the following tips when you are cooking.
A good number of your preferred recipes can be made healthier simply by substituting lower-fat ingredients. Go through the list of ingredients on your recipe. Then look at the table below to check out if any of the ingredients are listed in the left column. In that case, you can make the recipe a healthier one using the ingredient in the right column instead.
Read more: Little Known Cooking Methods to Cut Down High Cholesterol Levels
Nutritional Value of Alfalfa and Groundnut
Nutritional Value of Alfalfa
Alfalfa is the seed of a legume plant. The sprouted seed are eaten by sprinkling on sandwiches and salads and makes healthy diet.
Nutrition Facts and Information about Alfalfa: Alfalfa is rich in potassium and phosphorus. It has good amount of calcium and magnesium and small amount of iron, sodium, zinc, copper, manganese and selenium.
Nutritional Value of Almond and Walnuts
Nutritional Value of Almond:
Almond and almond oil is used extensively in ancient medical techniques like Ayurveda and Unani medicines. Despite being a seed, it boasts of being counted in the premium health food category consisting whole foods such as other nuts. Presence of high amounts nutrients produces energy.
Nutritional Value of Apricot and Watermelon
Nutritional Value of Apricot
Apricots can be related to the Peach family, and usually they are found first at the arrival of summers. This fleshy fruit with less juice is a rich source of Beta-Carotene and Lycopene. Apricots have a velvet like skin, it's kernels resemble and tastes like Almonds and are used well as their substitute.
Nutritional Value of Avocado and Apple
Nutritional Value of Avocado:
Avocado is also known as Alligator Pear or Butter Fruit.
Nutritional Value of Banana and Kiwi
Nutritional Value of Banana:
Nutrition Facts and Information about Banana: Banana is rich in potassium. It also contains other minerals such as calcium, iron, magnesium and phosphorus in large quantities. It is also rich in fibers making it a useful laxative and good for easing constipation.
Nutritional Value of Beef and Pork
Nutritional Value of Beef:
The use of lean and clean beef is advisable to include in diet, it could be as an ingredient in stews or traditional recipes. Beef is a popular meat rich in protein, being a red meat had always made it a bad food when it comes to studies and researches. However, it has laso been established that a lean beef adds to health benefits related to heart and prevention of cancer. As a matter of fact, no one can deny that beef is an important source of protein.
Nutritional Value of Beet and Radish
Nutritional Value of Beet
Beet has always been a vital source of energy enriched with nutrients and fiber. It is biennial and available almost throughout the year. Be it the modified root itself or Chard like edible green leaves both are incredibly contributing to a healthy metabolism. While Beta vulgaris is widely being relished in the form of salad with spicy and lemon like flavor and pickles, the edible green leaves too are loaded with rich vitamin and mineral content. It's subspecies are sources for highly nutritious garden beet juice, sugar production and animal fodder.
Nutritional Value of Blueberry and Olive Fruit
Nutritional Value of Blueberry
Blueberries are deep in color, ranging from blue, maroon and purple. There are around 30 different species of blueberries. Blueberries are sold fresh, dried or are used in a variety of sauces, juice, jellies and jams.
Nutritional Value of Broccoli and Lettuce
Nutritional Value of Broccoli
Broccoli is a vegetable of cabbage family which is either green or purple on color. It has a tree like structure and is similar to cauliflower.
Nutritional Value of Buffalo Milk and Cow Milk
Nutritional Value of Buffalo’s Milk
Buffalo’s Milk is white non-transparent liquid produced by mammary animal, buffalo. It is healthy and nutritious daily drink and can be consumed by people of all the ages. It is rich in a variety of minerals and vitamins and therefore has nutritional value.
Nutritional Value of Butter and Cheese
Nutritional Value of Butter
Butter is a creamy dairy product made by churning of curd made from milk cream. It is also used as a condiment and in baking, sauce making, and frying. Butter has fats, vitamins and minerals.
Nutritional Value of Cabbage and Iceberg Lettuce
Nutritional Value of Cabbage
Cabbage is a leafy vegetable, which is eaten raw as salads and used in many other recipes. The high nutrient content and numerous medicinal properties of cabbage make it popular throughout the world.
Nutritional Value of Cardamom and Clove
Nutritional Value of Cardamom
Cardamom is blackish brown or green colored seedpod used in various food items depending upon its color, flavor and aromatic fragrance. It is used to make medicinal drinks and powders.
Nutritional Value of Cashew and Chestnut
Nutritional Value of Cashew
Cashew, a kidney shaped seed, is a vital ingredient to include in your diet plan. It works as a health booster and is a good source of monosaturated fats and protein. It has originated from Brazil and is now being cultivated in many other countries.
Nutritional Value of Cauliflower and Turnip Root
Nutritional Value of Cauliflower
Cauliflower is very nutritious vegetable. It grows in various colors ranging from white, green, purple, orange but white cauliflower is commonly used.
Nutritional Value of Cherry and Strawberry
Nutritional Value of Cherry
Cherry is a bright red colored fruit, which can be eaten fresh. These fruits are found in yellow color as well. Cherries are eaten raw and are also used for flavoring foods and preparation of wine.
Nutritional Value of Chickpeas and Black Gram
Nutritional Value of Chickpeas (garbanzo beans, bengal gram)
Chickpeas are the brown colored beans of a legume plant. These are green when raw and turn brown when dried. These are nutritious and rich in protein that makes the diet healthy.
Nutritional Value of Cinnamon and Nutmeg
Nutritional Value of Cinnamon
Cinnamon is the dried light brown colored bark of a tree. It has strong aromatic fragrance and sweet taste. It is used both as a medicine and as a spice since it is warm in nature.
Nutritional Value of Corn and Rice
Nutritional Value of Corn:
Corn or maize is one of the most popular cereals in the world. Corn forms the staple food of numerous people in different countries including, US, India, etc.
Nutritional Value of Cowpea and Pigeon Pea
Nutritional Value of Cowpea (black-eyed peas)
Cowpea or back-eyed pea is a pale colored legume with a firm black colored eye shaped spot on it. It is commonly cooked to prepare food.
Nutritional Value of Cumin Seed and Fenugreek Seed
Nutritional Value of Cumin Seed
Cumin is small grayish brown seed of a plant of coriander family. It is spicy in taste and is used commonly for adding flavor to the food.
Read more: Nutritional Value of Cumin Seed and Fenugreek Seed
Nutritional Value of Egg and Egg White
Nutritional Facts and Information of Eggs: An egg is one of the most nutritious food items in our diet. It is rich in minerals, proteins, and vitamins, all of which are easily absorbed by the body.
Nutritional Value of Flax Seed Oil and Sunflower Seed Oil
Nutritional Value of Flax Seed Oil
Flax seed is nutritious seed packed with all vital vitamins and minerals. It is abundant in omega 3 fatty acids. The seeds have high levels of fiber, which are useful for weight loss. Flax seed oil obtained from the seeds, also contains large amounts of omega 3 and hence has numerous health benefits.
Read more: Nutritional Value of Flax Seed Oil and Sunflower Seed Oil
Nutritional Value of Grapes and Raspberries
Nutritional Value of Grapes
Grapes are small oval green or black colored juicy fruits of a tree. It is sweet and sour in taste.
Nutritional Value of Lemon and Pear
Nutritional Value of Lemon
Lemons are small yellow fruits with acidic nature. Lemon juice is used throughout the world in various cuisines to add flavor and taste to foods.
Nutritional Value of Lobsters and Crabs
Nutritional Value of Lobsters
Lobsters are the seafood found worldwide and are eaten fresh. They are cooked when still alive and are also served fried, grilled or baked.
Nutritional Value of Navy Beans and Lima Beans
Nutritional Value of Navy Beans (French Beans)
Navy beans are small, dense, smooth and white colored beans. These belong to the family of legumes and are used for food like other common beans.
Nutritional Value of Orange and Mango
Nutritional Value of Orange:
Nutrition Facts and Information about Orange: Orange is a good source of minerals such as calcium, iron, sodium, copper, phosphorus, potassium, magnesium, and sulfur. It also contains traces of chlorine.
Nutritional Value of Peanut and Peanut Butter
Nutritional Value of Peanut
Peanut is a legume used throughout the world for a variety of purposes including production of oil, butter, chocolates, cookies, etc. Peanuts are also eaten raw, roasted or added in various delicacies.
Nutritional Value of Peppermint and Caraway
Nutritional Value of Peppermint
Peppermint is a hybrid plant used commonly for adding aroma and flavor to food. It is also used for medicinal purposes. It is created from the blending of watermint and spearmint.
Nutritional Value of Pineapple and Grapefruit
Nutritional Value of Pineapple
Pineapple is a juicy sweet fruit, which is delicious, healthy and nutritious and can be eaten raw or used in cooking. The fruit is rich in a variety of minerals and vitamins and therefore has numerous health benefits.
Nutritional Value of Plum and Pomegranate
Nutritional Value of Plum
Plum is one of those fruits which are rich in dietary fiber, effecting in a healthy digestive system. It is being cultivated over the world for jam manufacturing, it's dried version 'prune', oil from prune kernels, drinks, pickles, and a popular alcoholic drink Slivovitz originated from Eatern Europe. Plums are often related to Apricots by researchers for the resemblance they noticed.
Nutritional Value of Rosemary and Thyme
Nutritional Value of Dried Rosemary
Rosemary is a herb used for cooking, perfumes and medicinal uses. It is commonly used for fragrance and taste as it belongs to the mint family. Dried rosemary is used a spice.
Nutritional Value of Shrimp and Chicken
Nutritional Value of Shrimp
Shrimp is among the most coveted seafood in countries like United States, only next to Tuna in popularity. It is an excellent source of protein like tryptophan and a nutrient called Selenium.
Nutritional Value of Sorghum and Rye
Nutritional Value of Sorghum (Jowar)
Sorghum is the nutritious cereal which makes healthy diet. It is the grain which is generally red or pale yellow in color. It is cooked as porridge for breakfast or along with other dishes.
Nutritional Value of Spinach and Tomato
Nutritional Value of Spinach
Spinach is a green leafy vegetable with abundant vitamins. It offers many health benefits with its rich nutrients like iron and fiber. It is a recommended food in a variety of forms, the most popular being spinach soup and as salad.
Nutritional Value of Tomato and Carrot
Nutritional Value of Tomato:
Nutrition Facts and Information about Tomato: Tomato is a good source of calcium and iron. It also contains some amounts of phosphorus, sulfur and potassium.
Nutritional Value of Tulsi and Ginger
Nutritional Value of Tulsi (Basil or Holy Basil)
Tulsi (Basil or Holy Basil) is a green or light purple colored herb grown in tropical climates. Tulsi is mostly used as seasoning on food and is used in herbal medicines. It is rich in vitamins and minerals.
Nutritional Value of Turmeric and Black Pepper
Nutritional Value of Turmeric
Turmeric is yellow colored root of a plant of ginger family. Turmeric powder is commonly used in cooking. It is also used as coloring agent is many dishes. Turmeric is used as home remedy and in many herbal medicines as it is medicinal.
Nutritional Value of Vodka and Beer
Nutritional Value of Vodka
Vodka is one of the most popular alcoholic beverages. It is made by fermentation of wheat mash, corn mash, potato mash or rye mash.
Nutritional Value of Wheat and Barley
Nutritional Value of Wheat (Whole Grain):
Wheat grains are used to make flour, which is transformed into doughs and then breads, which is a staple food in every country and culture. Eating whole grains are advisable to women for staying slim and healthy. It is rich in protein and provides daily requirement of energy. Works as a good laxative. It has wide culinary uses, from the making of breads, pasta and cakes to fermentation of alcoholic beverages.
Nutritional Value of Wheatgrass and Spirulina
Nutritional Value of Wheatgrass
Wheatgrass is the young grass of the wheat plant. It is used as health food and commonly consumed in the form of juice and powder. Wheatgrass contains 98 out of 102 earth elements.
Strange Uses of Jaggery
I can bet that you always knew only about the edible uses of jaggery or, perhaps a step more, some of its medicinal uses. Now, I am going to tell you about some strange uses of jaggery which are not going to be that easy to digest. Just hold your breathe and sit tight.
- Jaggery (sugar cane jaggery) is often used as a lining for inner walls of the earthen ovens and is meant for seasoning it.
- Even a few decades ago, jaggery was in use (and still is in use in some places) as a building material, particularly in those places where our well known cement was not available. It was mixed with lime, sand and clay and used as cement for joining bricks. Jaggery, which is predominantly sucrose, upon reacting with calcium carbonate in lime and silica in clay, formed a very strong bond and became very hard on drying. Some examples of such buildings can still be seen in West Bengal (and perhaps in other parts of India), had not they been felled.
The Importance Of Food Hygiene – What To Consider When Making Food
Proper hygiene is important in food preparation. Without washing hands and kitchen tools, disease would easily spread out. In some places though, this crucial matter is not always known and is taken lightly.
Since cross contamination is a major cause of food poisoning and can transfer bacteria from one food to other foods, it is crucial to be aware of how it spreads so you will know how to prevent it. This happens when one food, mainly raw food, comes in contact with another. Bacteria can also be transferred indirectly, for example from hands, tools, surfaces, knives and cloths. One thing you can do to prevent cross contamination is by separating chopping boards for raw and cooked foods.
Refrigerators must also be checked regularly to guarantee that they are working at the right temperatures and should also be cleaned inside and out.
Read more: The Importance Of Food Hygiene – What To Consider When Making Food
What are Superfoods
The term 'superfood' is used to refer to any food with a high density of beneficial nutrients, proven health benefits, and no or relatively few adverse properties. With the amount of research going on, it can seem as if a new superfood is announced every week! Here are just a few of the most widely agreed upon, and the reasons why – so next time you eat one you'll at least know why it's so good for you.
What is Jaggery
What is Jaggery? Scientifically or technically defining, jaggery is an amorphous form of unrefined and non-distilled sugar prepared from sap or juice of plants which contain considerable amount of sucrose or sugar in them, like sugar cane and palms like date palm and Palmyra. Sometimes it is also called Country Sugar as it is prepared in households in rural areas of certain countries. It is also called molasses due to its semi-solid state. Chemically, it is C12H22O12.
