[size=150]LIMA BEANS[/size]
Lima beans must be cooked thoroughly to allow this poison to be extracted - what poison compound do they contain?
Cyanide. Lima beans originated in Central America and the common name comes from Lima, the Peruvian capital. The lima bean is large and flat with a creamy texture - and cyanide compounds.[size=150]Coolsalad[/size]
Which salad existed as early as the ancient Roman times and whose modern translation appears to have been derived from the Dutch term ‘koolsalade’?
Coleslaw. 'Koolsalade' translates to cabbage salad, cabbage being the base ingredient for coleslaw. This base can be complimented with grated carrot, cheese, onion, pineapple and red cabbage. To finalise the coleslaw it can be dressed with a vinaigrette or mayonnaise, though it's highly unlikely that the ancient Romans used the latter dressing as mayonnaise did not appear until sometime in the eighteenth century.LEFTOVERS???
This popular summer salad originates from the Tuscany and Umbria regions of Italy. It is a bread salad, sometimes called the ‘leftover’ salad. What is its correct name?
Panzanella. Nowadays, the base of this simple salad is tomatoes and stale bread. This is complimented by basil with olive oil and vinegar. Any array of fresh garden vegetables can then be added to this. I’ve used the term ‘nowadays’ in respect to tomatoes being used in the recipe. The reason for this is that the salad is an Italian salad and was described in a poem by Bronzino that dates back to the early sixteenth century. There is argument as to whether or not tomatoes had been introduced to Italy at that point in time. Regardless the salad stands as a testament to the frugality of the cooks and their desire not to waste food.
[size=150]Mushroom to die for…[/size]
Black trumpet mushrooms, related to the chanterelle, are also known by which fearsome name?
Trumpets of death. Fortunately, they are also known by the more fortuitous name 'horns of plenty'. I'm thinking that whomever came up with the 'trumpets of death' name probably regretted that decision afterward. Happy eating![size=150]Berry Banana???[/size]
Technically, the banana is a berry. Berries are identified as having a fleshy pericarp, though the skin is sometimes tough, and as having one or more seeds. Although modern cultivars are largely seedless, bananas were originally many-seeded fruit. They are sometimes termed ‘baccate’ (berry-like). The modern banana fruit is a seedless, parthenocarpic (produced without pollination and fertilization) berry. Apples and pears, and other members of the Rose family, are classified as pome, citrus fruits as hesperidium, and stone fruit (e.g. peaches and plums) as drupe.
[size=150]Why are pistachio nuts dyed red?[/size]
In the 1930s people bought cashews, peanuts and pistachios from vending machines. Competition was hot among the nut purveyors, and those selling pistachios played a little shell game, dying their product a bright red to make it stand out. First they caught your eye, and then they messed up your hands as the dye transferred from the nuts to your fingers. The custom has held.
In truth, pistachios needed some dressing up because, compared to other kinds of nuts, they were quite ugly.
The nut pickers harvested pistachios from trees by knocking them off with poles. Then the nuts were tossed into burlap bags and later, their outside hull was ground off. By then they looked ready for the nut hospital. Say, maybe that red is really blood.
(Source: IMPONDERABLES: THE SOLUTION TO THE MYSTERY OF EVERYDAY LIFE by David Feldman)
Developed countries typically import bananas from the tropics, and account for over 80 percent of world banana imports. Growing bananas commercially is generally limited to areas closer to the equator. What is the only (physiogeographically) European country to grow bananas commercially?
Iceland. Iceland's banana crops are grown in biospheres or greenhouses heated by water from geothermal springs. The warm water is used to heat the soil. Geothermal energy is also harnessed to power the greenhouses (for lighting during the dark winter months). Hveragerdi is particularly well-known for its banana farms and exports.[size=150]Kumquat Fruit[/size]
* The name kumquat is derived from Cantonese and means 'golden orange' in Chinese. It was named so because of its golden orange like appearance.
* Kumquat bonsai trees are popular in Vietnam and used as decoration for the Lunar New Year.
* The kumquat fruit resembles an orange and is often thought to belong to the citrus family. But it is not a citrus fruit and actually belongs to the genus Fortunella.
* The kumquat tree produces about 30 to 50 kumquat fruits in one year.
* The ripe kumquat is a symbol of prosperity according to the Chinese.
* Hybrids of kumquats with lime, mandarin, oranges and other citrus fruits are also produced and the fruits are known by names like limequats, mandarinquats, orangequats, etc.
* Kumquats are reverse of the orange, that is, they have a sweet outer skin, but the pulp is sour and has small edible seeds. The whole fruit is edible and can be eaten at once.
* In early days, the kumquat plants were given as presents to guests and so they were also called as "Chi k'o che'ng", which means "give guest orange".[size=150]CHERRIES[/size]
* The Cherry fruit is known to grow in many areas of the United States. It is noticed that sweet cherries prove to be difficult to grow. Sour cherries are grown mainly in the Eastern side.
* Cherries are very easily perishable and they rarely ripen after harvest. Therefore, you need to refrigerate them soon after their purchase. These can remain fresh in the fridge for at least 2 days.
* The German word Kirsch-the cherry liqueur comes from the word karshu. This is the name given to the cherries that were first cultivated in Mesopotamia in 8 BC.
* Cherries are very versatile fruits and can be a part of any meal or dessert. From breakfast to soups and salads, these find their way into any food item easily! Being delicious, these can be frozen and devoured whenever you wish!
* Studies have shown the cherry fruit to have plenty of health benefits. These are known to provide pain relief for people who suffer from arthritis. It is said that eating 20 tart cherries in a day can prove to fight inflammation effectively.
* Red cherries are also very high in melatonin. These are known to destroy the toxins that cause diseases. The cherry fruit is also high in antioxidants that help to fight cancer and heart disease.
* The cherry fruits are low in cholesterol, fat and sodium. They are also a very good source of fiber and Vitamin C.
* Since the cherry fruit bruises easily, you need to handle them with care. When buying cherries, look for a bright color and those with a supple exterior. Cherries, which are plump and firm, are very good to taste. If you are looking for good quality cherries, try to go in for cherries with their green stems attached.
* Tart cherries and tart cherry juice are known to reduce the urate levels in the body. These are also known to reduce muscle pain and back pain. The benefits of tart cherries are also found even if they are frozen, in the form of juice or canned. Sweet cherries as well as tart cherries have very high levels of anthocyanins. This is the red pigment in the cherries, which helps to reduce the inflammation.
* Sweet as well as sour cherries can be used for jams. Sour cherries are used more often as an ingredient in pies and are suitable for making soufflés, cooked fruit compotes etc.
* Cherries are also known to have a very short fruiting season. It is during the Christmas time, one sees these plants at their peak, especially in Australia. Areas of Northern America see these cherries as the first ones to ripen amongst other trees; therefore the term ‘in cherry condition’ has been derived which means something new.
* Michigan has around 35,000 acres of tart cherry trees. This place grows almost 75% of the tart cherries, which are produced in the United States. The Traverse City is therefore called the Cherry Capital of the World. The sweet cherries are grown in large numbers in Washington.
* The cherry fruit extract contains antioxidant flavanoids and are used in many tablets and capsules. These capsules are used to support the pH levels of the body.[size=150]WATERMELON[/size]
* Watermelon is actually a vegetable and not a fruit. It is also related to the pumpkin, cucumber and the squash.
* The watermelon (Citrullus Lanatus) are the natives of the Kalahari desert found in Southern Africa.
* Watermelon consists of 92% water and 8% sugar.
* The watermelons were brought to China across the Mediterranean sea in merchant ships. Incidentally, China is the largest producer of watermelons in the world today.
* The watermelon was brought into America across the Atlantic oceans by African slaves.
* As watermelon is about 92% water, early explorers used watermelons as a canteen.
* Every part of the watermelon, including the seeds and the rind is edible.
* Watermelons are ideal for the health as they do not contain any fat or cholesterol and are high in fiber content and vitamins A and C and are also a good source of potassium.
* Over 1200 varieties of watermelon are grown in approximately 100 countries across the world.
* Watermelons are very fragile and cannot be harvested with the help of machines. Instead they are carefully tossed by workers on a relay that runs between the fields and the truck.
* Unripe watermelons should be avoided as they can be slightly acidic.
* The first recorded watermelon harvest was in Egypt and it took place nearly 5000 years ago. This is depicted in the Egyptian hieroglyphics that is found in ancient buildings. As a matter of fact, watermelons were also placed in the tombs of kings to help them nourish in the after life.
* The largest consumption of watermelon is in the United States when considered by the weight of the watermelon.
* The first cookbook that was published in the United States in 1176 contained a recipe for watermelon rind pickles.
* Watermelon is a popular gift for the host In China and Japan.
* In Israel and Egypt, the sweet of watermelon
* Bill Carson of Arrington, Tennessee grew a 262 pound watermelon in 1990. This feat found a place in the 1998 edition of the Guinness World Book of Records.
* Watermelon became a part of the dictionary in 1615.[size=150]STRAWBERRIES[/size]
How did a strawberry get its name? Some believe that the name hailed from the practice of placing straws around the growing strawberry plants. Other say that the name evolved around 1000 years ago from the word, ‘strew’ that means ‘spread’, applicable to runners that spread outwards from the strawberry plants.
Strawberries belong to order Rosales, family Rosaceae and genus Fragaria. The word, ‘fragaria’ comes from the Latin word meaning fragrant. Italians call strawberries by the name ‘Fragola’. Interestingly, strawberries are not fruits. They are enlarged receptacles of the flowers and are hence known as a secondary fruit.
Strawberries are planted during the months of September and October. Strawberry plants are handpicked after every three days. This is the time required for a strawberry to change its color from white to red. On picking, they are cooled and delivered to the markets in refrigeration.
Strawberry is the only berry that has seeds on its external surface. The other berries have seeds inside. A single strawberry has 200 tiny seeds. They are also the first ones to ripen in spring.
Strawberries are low in fat content and calorie. They are rich in vitamin C, fiber, folic acid as well as potassium. They can reduce the risk of cancers and heart attacks. Strawberry intake helps in the reduction of systolic blood pressure. Fresh juice from strawberry pulp helps in recovering from fever. Strawberry juice, if combined with honey can reduce inflammation. It has a curative effect on sunburns.
Originally, strawberries were known as heart-seed berries and eaten with cornmeal bread. The English and the French used strawberries to landscape their gardens. In the 14th century, Charles V of France had ordered 1200 strawberry plants to be grown in the Royal Gardens. It is said that Anne Boleyn, the second wife of King Henry VIII had a strawberry birthmark on her neck. It is believed that Madame Tallien, an important person in Emperor Napoleon’s Court, used to bathe with the juice of fresh strawberries.
Strawberries have since long been associated with love. Some consider strawberries as a symbol of Venice, the Goddess of Love. During the olden days, newlyweds were served strawberries. During the medieval times, strawberry designs were painted on altars and pillars of churches to symbolize righteousness. Some believe that on splitting a double strawberry into two and sharing it with the opposite sex may lead you to fall in love with him/her! A recent survey has revealed that those who love strawberries are of a fun-loving nature while those who hate strawberries are weird morons. You love strawberries, don’t you?
[size=150]DURIAN[/size]
* The term 'Durian' has been derived from the Malay word 'duri' which means thorn. This is because the fruit features a tough, thick, thorny husk that bears semblance to the husk of a jackfruit.
* Durian tree is characterized by the 10-20 centimeters of highly fragrant oblong green leaves. The tree grows up to a height of 50 meters and has long life and can live for centuries, if it is not plagued by disease or damaged by soil erosion, lightening, etc. The highest quality of Durian fruit is attained from the oldest Durian trees.
* The Durian tree bears fruit after 4-5 years, and the fruit bearing season is from May to October. Of the hundreds of known cultivars, the Durio zibethinus is the most widely cultivated species for commercial sale.
* Durian propagation can be carried out either by seed or grafting technique. Grafted trees begin to bear fruit within 4-5 years, however, seedlings take more than 15 years to bear fruit. The seeds when used for propagation have to be planted fresh, as they dry out and lose their viability as time progresses. Read more on grafting fruit trees.
* Durian fruit can weigh somewhere around 7 pounds, and can grown to a size of 12 inches in length and 6 inches in diameter. The fruit bears semblance to a spiky football and appears dangerous to touch. The outer covering is brownish green in color.
* The tough, spiky shell of the Durian splits into 5 segments on ripening, thereby revealing a creamy whitish, pinkish or yellowish aril surrounding the large seeds. This aril is the edible part of the fruit.
* Reviews about the Durian fruit are contrasting. There are some who simply love Durians, while some simply hate them. This love-hate game has been spearheaded by the taste and smell of the fruit. One amusing and interesting Durian fruit fact is that it is considered to 'taste like heaven and smell like hell'.
* Another riveting Durian fruit fact is that there is no other fruit that is loved and hated so much by people at the same time. An example of this is in Singapore, where people hate it so much that the law prohibits passengers from boarding the Mass Rapid Transit line if they are carrying a Durian. On the other hand, Singapore also houses some of the Durian fanatics, which spearheaded the inspiration to build 'Esplanade 4', a high tech building in the city.
* What does Durian fruit smell like? - that it causes some people to have a repulsive feel towards it. The odor of the fruit is offensive smelling like garlic or onion to some extent. Moreover, the stink is similar to that of stinky feet. The stench is also described to be like 'month old unwashed gym socks'. This characteristic disagreeable odor has caused it to be banned from public places like hotels, airplanes and buses.
* What does a Durian fruit taste like that lures people towards it despite its stench. Durian is an acquired taste and is described differently by different people. Some folks say it tastes like a cross between white chocolate and onions. When the famous British naturalist Alfred Russel Wallace tasted his first Durian in the 19th century his comment about its taste was: "A rich, butter-like custard highly flavored with almonds, but intermingled with wafts of flavor that call to mind cream cheese, onion sauce, brown sherry and other incongruities. The more you eat of it, the less you feel inclined to stop." Once people learn to discern the depth of the fruit's flavor they soon become fans of this fruit.
* The Durian fruit has an interesting tale that accompanies its polarizing attributes. The tale talks about an old, ugly king who although powerful, was unable to win the love of his young bride who constantly refused him. He consulted a hermit, who asked for three peculiar ingredients, which when mixed together lead to the growth of the Durian tree. As soon as the bride ate it, she was charmed by the king. However, the king forgot to invite the hermit for the later celebrations, which conduced the hermit to curse the fruit borne by the tree. He replaced the aromatic fragrance by rotten odor and replaced the smooth surface by thorny humps.
* Harvesting the fruit involves waiting for the fruit to fall down from the tree and then allowing it to ripen for the next 2-4 days before consuming it. This is the time when the fruit will be the most pungent and tasty. However, preserving the fruit beyond 5 days causes the fruit to lose its eating quality. Southern Thailand is an exception to this, where the fruit is harvested before falling off the tree.
* While selecting a Durian from the market, one needs to go for the lightest fruit of the pile. Durians with big, fresh, solid stems are the best. On shaking the fruit, a rattling sound should be conduced by the seeds moving inside. This indicates the ripeness. Moreover, the thorns should be strong and stiff, not brittle. On goring the Durian, it should emerge sticky. Holes on the Durian indicated worm infestation.
* The gross odor triggers the question 'is Durian fruit healthy?' Durian fruit nutritional values are on the higher side, which is why some consume it even if they dislike its foul odor. Durian fruit health benefits include application of juice obtained from the Durian leaves applied on heads of people suffering from fever. The fruit is a good source of carbohydrates, protein, dietary fiber and energy. Durian fruit lacks cholesterol. Some of the other Durian fruit benefits are their high iron content that helps get rid of yeast infections such as thrush. It is also rich in nutrients like Vitamin B, C and E, as well as with amino acids.[size=150]AVOCADO[/size]
Avocados can not only be tossed in salads, but are also used along side a variety of breads, desserts, main dishes and non-culinary creams. They are exceptionally great for exfoliating masks and for facials and body massages. Some people eat avocados with milk and sugar, some mix them with milk, coffee and rum for a cold libation, and even some others puree them with sugar and milk to make a dessert drink. its tree leaves are used in some parts of Mexico too. Both green and dried leaves can be used for wrapping tamales, or seasoning for barbecues and stews. Dried leaves will keep for several months on a tightly-closed container.
The avocado is widely considered a vegetable, since it is commonly used in salads. However, it is actually a fruit that tastes like a vegetable, and most markets display it with other typical fruits. In some areas, it is known as the avocado pear and also the alligator pear due to the pebbly, rough exterior of one of the common types. There are quite a few varieties of avocados, but most cooks develop a preference for a particular breed. The fruit is harvested from tall trees, which grow in groves. The rich, pale yellow-green flesh of the pear-shaped fruit has a texture likened to a firm ripe banana, smooth and buttery, with a faintly nutty flavor. Most are grown in tropical climates, primarily in Mexico, California, Hawaii, and Florida.
[size=150]ALMONDS and PEANUTS[/size]
Almonds are not nuts, they are considered to be a member of the peach family. In fact, they closely resemble peach pits; they are simply lacking a surrounding of fruit.
Peanuts are not nuts, they are part of the pea family. Because of this, they are prone to spoiling much faster than nuts, which is why they are typically found roasted. Peanut oil can be utilized to make nitroglycerin, a major component of dynamite.
[size=150]Caffeine in APPLES??? lol [/size]
Eating an apple is a more reliable method of staying awake than consuming a cup of coffee. The natural sugar in an apple is more potent than the caffeine in coffee.
[size=150]The Word “Salary” Comes From “Salt!”[/size]
Salt, our oldest preservative, was extremely rare in the past. So rare, in fact, that it was often used as pay. Imagine…earning a couple of tablespoons of salt for a hard-days work. Today, salt is so common that restaurants give it away for free, and packaged food contains so much that it’s far too easy to eat too much salt (salt is also known as “sodium”).
[size=150] Sometimes Frozen Fruits And Vegetables
Are More Nutritious Than Fresh![/size]
The longer that fruits or vegetables sit around waiting to be sold or eaten, the more nutrients they lose. But fruits and vegetables grown for freezing are usually frozen right after they’re picked. Therefore, they have less time to lose their nutrients.
[size=150]Have A Tomato With Your Beans![/size]
When a source of Vitamin C (orange, lemon, grapefruit, strawberry, tomato, potato, etc.) is eaten with cooked dry beans, the body makes better use of the iron in the protein food.[size=150]SPINACH[/size]
pinach is a type of plant variety having large-sized dark green leaves that can be used as a vegetable for daily consumption in our kitchens.
The delicious taste of the young dark green leaves makes it a good dish either consumed in raw condition or in cooked state. One has to ensure that before consuming this spinach in either condition, it has to be adequately and thoroughly washed and any damaged leaves should be discarded.
It is a myth nowadays to believe that spinach has rich iron content. A second analysis of the green vegetable in the lab revealed that there was a minor decimal error in recording the readings. However, one need not worry about the fact that spinach does not have iron content. In fact, spinach has much more invaluable nutrients that help in block such substances such as bioflavonoids and antioxidants that might lead to cancer if not arrested in the early stages.
Spinach contains plant pigment called carotenoids which provide the greenish color to the leaves. These plant pigments include antioxidants like zeaxanthin and lutein that are useful in preventing macular degeneration, which is the primary cause for blindness, especially in the older people.
According to nutritionists, a half-cup of cooked spinach provides enough Vitamin A that is equivalent to one day’s requirement. In addition, that cup of cooked spinach contains as much as 105 micrograms of folate, which is more than 25% of the recommended dietary allowance (RDA) per day. It has been found that consumption of folate is very essential and useful for women who are either pregnant or planning to have pregnancy, because folate is helpful in preventing congenital neurological defects.
In addition to Vitamin A and folate content, the half-cup of spinach also contains Vitamin B6, Vitamin C, riboflavin and 419 milligrams of potassium.
Spinach also contains Phylloquinone, the most common form of Vitamin K. This phylloquinone is essential for blot clotting and as such, plays an important role in preserving the health of the bones. According to some research studies, phylloquinone helps in increasing the bone density and at the same reduce the reduce fracture rates in the bones.
However, there is one disadvantage in spinach. Spinach contains a high concentration of oxalic acid, as the oxalates in the acid are responsible for formation of stones in the kidney and the bladder. In order to nullify the negative impact of oxylic acid, it is advisable that spinach is combined with other foods that are rich in vitamin C such as citrus slices and consumed as a combination of the two.
One has to ensure, while cooking spinach, that the flavor and texture of the vegetable is preserved and minimize the loss of many nutrients and water-soluble vitamins that are present in spinach. It is better to try steaming and stir frying and avoid over-cooking. It is always advisable to cook the spinach than consuming raw spinach.
[size=150]BEETS[/size]
Can you think of a vegetable which has high sugar content but low calorie content?
Yes. It is none other than the Beets. The interesting feature about Beets is that it is one of those vegetables having highest sugar content. However, the calorie content per cup of beet is around 50 only.
Beets is a highly versatile vegetable that should find a place in the kitchen of every home at frequent intervals just for the simple reason that it can be used in many different ways for cooking. Beet comprises of both the leafy greens and the root part. The most nutritious part of the beet is the leafy green portion and one can cook this green separately as a spinach. The root can be a part of the side dish or can be used for pickle or as a salad.
Beet offers invaluable nutritional benefits. Beet is the source for potassium, fiber and folate. The green leafy part of the beet contains vital minerals such as potassium, iron and calcium.Besides these vital minerals, beet is discovered to be a rich source for Vitamin C. The top portion of the beet that includes the leafy greens is more nutritious especially if eaten young and green. It has been discovered that one cup of this top portion contains as much as 35 micrograms of vitamin C, which is equivalent to nearly 46% of the total requirement of Vitamin C that is advised for an adult woman in a day. In addition to Vitamin C, that cup of top portion also contains 160 micrograms of calcium, 2.5 micrograms of iron and as much as 1,300 micrograms of potassium. It is unfortunate, however, that many of the cooks in hotels and also at home prefer to discard the tops that include the leafy green portion and prefer to cook only the root.
In ancient times, the root part was not used for cooking but instead as a medicine for treating painful disorders at that time including headaches and toothaches. The top leafy green portion was the one that was consumed as vegetable in the ancient period. However, there is no evidence to prove that the root portion of the beet has medicinal properties.
Apart from folate, fiber, potassium and good amount of Vitamin C, the vegetable beet is found to have rich source of phytochemicals such as saporins and anthocyanins that can be helpful in binding the cholesterol found in the digestive tract. As a result of binding the cholesterol, the risk of heart disease caused by cholesterol is greatly reduced. Thus beet helps in minimizing the risk of contracting heart diseases.
In order to reap the benefits of the beet vegetable, it is advisable that the vegetable is boil them in a container without peeling off the skin so that most of the nutrients and the nutritional value is retained. After the beets cool-off from boiling temperature, the skins slip-off easily.
The beet, however has some minor drawbacks as well. If you eat beet, the urine and the stools you excrete the next day might turn out to be of red color. Some people, unable to recollect that they consumed beet the other day, might take the red color of urine and stool to be of blood and express fear about the same. Nonetheless, this red color is not blood and is harmless. After a day or two, the urine and the stool will turn out to be normal.