Brassica oleraceae var. Italica becomes favorable due to the health-promoting compound which benefits to the consumer. Despite various benefit from broccoli consumption, this plant is sensitive to heat where nutrient easily loss. World Healthiest Foods, WHFoods recommended quick steaming method with only 4 minutes total steaming time in order to enjoy broccoli without a significant nutrient loss since broccoli is clearly sensitive to total steaming time. G. Yuan., B. Sun., J. Yuan., and Q, Wang (2009) in the study about the effect of different cooking methods on health-promoting compounds of broccoli concluded that steaming is the best method of cooking broccoli. Finding shows steamed broccoli has almost unchanged in chlorophyll content, glucosinolates, and vitamin C also containing the highest total soluble proteins and sugars with 2.6 m/g FW and 3.5 mg/g FW respectively when compared to boiling, microwaving, boiling, stir-frying and stir-frying …show more content…
About 5% to 6% of daily diet with cruciferous vegetables provide about 25 to 40% of daily fiber requirement. Cruciferous vegetables also can contribute a surprising amount of proteins to diet with more than 25% at very low calories compared to legume, nut, meat, and fish.
2.1.1.1 Glucosinolates
Glucosinolates or sulfur-containing glucosides and their hydrolytic products found in all Brassica vegetables responsible for their characteristics of mustard-like taste, hot and pungent odor and unique health benefits. Glucosinolates also commonly named as mustard oil glucosinolates. GSLs belongs to a relatively small but diverse group of secondary metabolites with vary structural subgroups. This secondary metabolite structure containing the β-D-thioglucose group, a sulfonated oxime moiety and side chain derived from methionine, an aromatic or branched amino acids (Mahn, A., & Reyes, A.,
These intensely hot products of summer are overflowing with flavour and lycopene – an antioxidant that may secure against a few cancers. They additionally convey a wealth of vitamins A and C, potassium, and phytochemicals.
Brassica rapa, a variety of the mustard plant, was used for food as far back as the Roman Empire; however, it is difficult to distinguish where the plant originated, as it is spread across much of Eurasia (Guo, Chen, Li, Crowling 2014). This plant is used in many experiments due to its short life cycle, which hovers around six weeks, and is thus considered a ‘fast plant’. We are using Brassica rapa because of its relatively small size and short life
The normal diet we have is full of processed foods. So what we miss out on is fiber. Fiber actually helps to clean our system. Without enough of it, our bowels never quite become clear. So we must increase our fiber intake. It should be anything between 25-30 grams everyday. It can be either consumed dissolved in water or with your food.
In general, we consume approximately one gram of creatine per day in our diets (www.healthlink.mcw.edu).
Anthocyanins, flavanols, flavanones,secoiridoids, phenolic acids, stilbenes, coumarins, and isoflavones form a large class of polyphenols, which are phenolic compounds. This study, however, focuses on one category of these phenolic compounds: phenolic acids. These particular compounds have been classified into two groups, namely hydroxycinnamic acids and hydroxybenzoic acids. The most common hydroxybenzoic acids are protocatechuic acid and gallic acid, while hydroxycinnamic acids include ferulic acid, coumaric acid, caffeic acid, chlorogenic acid, and sinapic acid, (Nigdikar, Williams, Griffin, & Howard). Unlike hydroxycinnamic acids, hydroxybenzoic acids usually occur at very low levels in some black radish, red fruits, and onions, accounting for about 10 ppm on a fresh weight basis. Protocatechuic ac...
“Al Condraj sat on the bench he had made and smelled the parsley garden and didn’t feel humiliated anymore. But nothing could stop him from hating the two men, even though he knew they hadn’t done anything they shouldn’t have done.” (The Parsley Garden, Junior Great Books, Series 6, pg.42)
The purpose of this paper is to address the macronutrient intake ranges of my daily food intakes and compare and contrast it with the recommendations of the dietary reference intake (DRI). In addition to this I will discuss recommendations to rectify any anomaly, if any, in my three-day food intake, to an appreciable standard in order to maintain a healthy and balance diet. Fiber intake range will be discussed to critically assess my status in terms of the recommended fiber that needs to be consumed to maintain and perform at an optimal level. The last but not the least is the dietary modification that needs to be made in order to perform at an optimal level.
However, by carefully planning and knowing which plant foods to choose, vegetarians can avoid these disadvantages. Leafy greens and almonds, for example, are high in calcium, and flaxseed and chia seeds provide omega-3s. Eating plant-based iron with a source of vitamin C will improve absorption, such as a spinach salad with sliced strawberries or orange sections. Most plant-based proteins – with the exception of soy and quinoa – are incomplete, which means they don’t provide all the amino acids necessary to build muscle and tissue, like animal foods do. To avoid a protein deficiency, vegetarians need to combine proteins throughout the day. For example, eating beans with brown rice or hummus with whole-wheat pita bread will supply the needed amino acids. (Paula
Esters.Includes the plant oils, like linalyl acetate which exists in clary sage and lavender. It also includes geranyl acetate which exists in sweet marjoram. Esters has anti-fungal features and used as pain
Fruits and vegetables are a major part of this diet. They contain essential micronutrients (vitamins & minerals), such as vitamin A, vitamin C and folate, and are important for maintaining good health. They also carry fiber, an insoluble substance that keeps the digestive system healthy and adds bulk to food so that it can be pushed along the gut. Fiber prevents constipation and controls blood
I have a greater of amount of grains and proteins compared to all other categories but I still ate foods to get my intake of dairy, vegetables, and fruits each day to make sure my body was fueled up with good food.
Home gardens offer a wide variety of benefits to the environment and serve a diverse group of people. Home gardening provides a source of fresh produce and free of chemicals, it also gives you complete control over the chemicals and products used during the growing process. A home garden allows you to pick the produce when its ripe, unlike produce at the store is often picked before its fully ripe. The quality and flavor of the freshly picked produce from home is better than the produce that might have unknown chemicals and was likely picked several days or weeks before being sold. The produce retains more nutrients when consumed shortly after being picked, making your home garden vegetables a healthier option. A garden also provides a positive environmental impact. The compost allows you to recycle certain kitchen and yard waste into a nutrient-rich additive for the garden. This provides natural fertilizer for you plants and reduces the wastes you produce. If you choose to avoid or limit chemical use, you reduce pollution from your gardening activities. Besides being good for the environment gardens have environmental gains for us. Gardening help control urban temperatures, If the environmental landscape design is effective it can cool your home in summer and warm it in winter, it can also reduce the energy cost by up to 20%. Gardening, and all the physical activity that goes along with it, leads to a better overall physical health, weight loss, improve you bones, and reduces the risk of having osteoporosis. “In a study of 3,310 older women, researchers from the University of Arkansas found that women involved in yard work and other types of gardening exercises had lower rates of osteoporosis than joggers, swimmers, and women wh...
Biotechnology in food uses genes of plants,microorganisms and animals that have desired production or nutrition related characteristics. The tools that are used in food biotechnology include traditional breeding ,such as cross breeding,and many modern techniques that have to do with using what is known about genes or orders for specific traits to better the quality and quantity of plant species. Food biotechnology modifies the production of fruits and vegetables that ripen on the vine for a better fresher taste. Different type of foods also benefit from food biotechnology .Foods that are developed using biotechnology are studied very carefully and judge by many governing agencies, health expects and scientists all over the world. Biotechnology can assist in the improve ment of the safety of food by reducing the naturally occurring toxins and allergens in different types of food .Food biotechnology is one of many tools farmers and food producers can use to give a food supply that is affordable,safe,convenient and sustainable
Each time we think about diet, there are no other things that would come out of our mind other than the freshness and the colour varieties of the food that we take. This would make transformation of our eating habits from eating the green colour salads to variety colour of vegetables based on our preference and creativity. Green leafy vegetables are essential to provide calcium and magnesium. Mustards green, broccoli and Chinese cabbage to name a few. Sweet vegetables such as sweet corn, carrot, and sweet potatoes are also commonly used.
Fruits and vegetables are important components of our diet. We take fruits in raw state or in the form of juices, while vegetables are taken in the cooked form or sometimes as juices. Fruits and vegetables provide us carbohydrates, proteins and various other important organic compounds. The juices are rich sources of minerals, vitamins and many micronutrients (calcium, iron etc.) essential for us. For example, iron deficiency in humans causes anaemia and anaemic persons are advised to take leafy vegetables e.g. spinach and apples which fills up the iron deficiency.