Pasta types with picture.
Cooked Carrots are better than raw carrots!!
Cooked Carrots are better than raw carrots!!
Everyone knows that it´s good to eat fruits and vegetables. You can probably find in most lunch bags packed for school an apple or orange and some raw vegetables - celery, cucumber or carrots. Raw vegetables are quick to prepare and are often the only way children can be fooled into getting enough vegetables in their diet. Creating circus animals made out of raw celery, tomatoes, brocholi and carrots stretches the imagination but it seems to work for many fussy eaters.
Most people believe that cooking vegetables lowers their nutritional value. High temperature is usually not the best thing for many of the sensitive compounds that are contained in our food. But new research from the University of Arkansas indicates that for carrots, at least, cooking may in fact increase their goodness.
Carrots are one of the best sources of carotene which is a strong antioxidant. But carrots also contain other phenolic compounds that are antioxidants. The Arkansas researchers were studying the effects of thermal processing (cooking) on the antioxidant properties of carrots. The carrots (peeled or non-peeled) were sliced and blanched (2 minutes or 20 minutes), cooked in cans at 250 oC for 75 minutes and then stored for up to 4 weeks. In all cases the antioxidant power of the processed carrots was greater - on average 34% higher - than for raw carrots. During the first week of storage the antioxidant properties continued to climb, before declining over the next 3 weeks in storage. At the end of the 4 weeks the processed carrots still had more oxidative power than raw carrots.
Heating vegetables, either during processing or cooking, is a way of reducing enzyme activity that can lead to undesirable changes in colour, flavour and texture. But the heat can also change compounds found in the raw food into other chemically related compounds. The properties of these new compounds may be different as was reported in this carrot cooking experiment.
Raw vegetables may be popular with many people, but this study shows that at least some processed and canned vegetables can be just as nutritious as raw ones. In areas where fresh produce is not available year round, or where frozen vegetables are not practical, canned vegables are an ideal option.
How to get rid of the fishy smell and taste of fish?
1. Use white vinegar or buttermilk.
You can marinates them in diluted white vinegar for 30 minutes
or so. Sometimes he would use buttermilk instead.
Either one gives a delicious flavor to the fish and draws
out the “fishy” flavor. It is Cheap, easy, and natural, and it
doesn’t add a weird flavor at all.
2. Soak in the sea-salt water.
You can make a sea-salt water (32 oz water to 1 Tbsp ) and
soak the fish fillets for 15 mins and wash them with a clean
water, before you cook.
3. Soy-bean paste.
smell.So, You can add soy bean paste , when you make a
soup with fish.
4. Green tea leaf.
Rid your hands of the fish or garlic oils by rubbing them with
wet green tea leaves, an instant deodorizer. The leaves are
also great for deodorizing the pan in which you cook fish. As
well, rub wet tea leaves on cutting boards to remove odors.
5. Beer.
Before you cook the fish fillets, you can soak them in beer
for 10 mins and remove fishy smell.
Stop using "Sugar" and use "Splenda".< Sweet Cheat Sheet>
Splenda Sugar Blend, 32-Ounce Bags (Pack of 3)
Splenda Brown Sugar Blend, 16-Ounce Packages (Pack of 4 )
This is comparison without adding any extra ingredient.
< Top Ramen >
Contents : " noodle " and "contents of the boring seasoning packet".
< Korean Noodles >
Contents : " Thick Noodle" , "Seasoning packet " , " and " Dried Vegetable/Seafood "
< Top ramen >
< Korean Ramen >
Korean ramen comparison.
Health benefits from Fruits and Vegetables.
Fruits and vegetables (as mums have known forever), are essential for proper nutrition as well as for fending off and protecting against a variety of diseases. Take a look at the table below, which is based on the "5 a Day" initiative. Add an item to your diet everyday from each of the fruit and vegetables colour categories and you will reap the benefits associated with that category.
The 5 A Day Program and Produce for Better Health Foundation suggest eating a wide variety of fruits and vegetables from different color groups to get an assortment of phytochemicals, vitamins and minerals.
| Color & Examples | Phytochemical Examples | Potential Benefits |
| Red: apples, cherries, strawberries, watermelon, beets, red peppers, radicchio, tomatoes | Lycopene, anthocyanins | Maintain memory function, heart health, and urinary tract health; reduce blood pressure, fight infections, and reduce risk of some cancers |
| Orange/yellow: apricots, mangos, oranges, peaches, pineapple, cantaloupe, carrots, corn, winter squash | Carotenoids, bioflavonoids | Maintain health of heart, eyes, and immune system, slow aging, and reduce risk of some cancers |
| Green: leafy greens, asparagus, broccoli, green beans, peas, spinach, honeydew, kiwi, avocados | Lutein, indoles, carotenoids | Improve vision, strengthen bones and teeth, and reduce risk of some cancers |
| Blue/purple: blueberries, blackberries, purple grapes, plums, eggplant, purple cabbage | Anthocyanins, phenolics, resveratrol | Facilitate healthier aging, enhance memory function, urinary tract health and cardiovascular health and reduce risk of some cancers |
| White/tan/brown: onions, garlic, cauliflower, turnips, mushrooms, potatoes, bananas, pears, dates | Allicin, quercetin, sulphoraphane | Improve heart health, maintain healthy cholesterol levels, and reduce risk of some cancers |
<TOMATO! , Cooked is 10 times better than raw ! >
Tomatoes have long been known to be a good source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties. Now new research has shown that this antioxidant power can be boosted even more through the simple act of cooking the tomatoes.
Secret ingredients-1- | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||