Pea sized white beans with fairly mild flavor and dense texture. A type of kidney beans, it was a staple food of the United States Navy in the early 20th century. Navy beans are also known by a variety of other names, including haricot beans, Boston beans, pea beans, and Yankee beans. Excellent source of cholesterol-lowering fiber, Can be used in a variety of dishes such as soups (zuppa and minestra), and chili.
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Soft, slightly crumbly, mold-ripened cheese that is one of the most ancient cheeses, dating back to 11th century. It is made in the French region of Normandy and is often heart shaped, weighing 100-600 grams, depending on molds. It is a type of fresh cheese, similar to Quark, and matures for more than a month. It's a lower fat version of cream cheese with pH 4.6, w20-33 % fat, and 2-3 w/w lactose. All chesses result from lactic fermentation of milk starting from cultures usually containing S.thermophilus and L lactis. Cheese rinds host a specific microbiota composed of both prokaryotes (such as Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and molds). The microbial composition of Neufchâtel cheese is not very clear, but it might contain Debaryomyces hansenii, Yarrowia lipolytica, Corynebacterium casei, Corynebacterium variabile, Arthrobacter arilaitensis, Arthrobacter sp., Microbacterium gubbeenense, Agrococcus sp. nov.,Brevibacterium linens, Staphylococcus epidermidis, Staphylococcus equorum,Staphylococcus saprophyticus, Micrococcus luteus, Halomonas venusta, Vibrio sp., and Bacillus sp. cephalopod mollusks (Octopus and other genera, order Octopoda) with eight tenacles (sucker-bearing arms bearing two rows of suckers), a large distinct head with a strong beak-like mouth, and a soft saclike body. Also called devilfish. Octopus is a seafood dish, common ingredient in oriental, oceanic, and Mediterranean cuisines including sushi, takoyaki and akashiyaki, steamed and roasted varieties. In Korea, some small species are sometimes eaten alive. fats that are liquid at room temperature, e.g., canola oil, olive oil, sunflower oil. Cooking oil can be of plant, animal, or synthetic origin and is used in frying, baking, food preparation and flavoring, such as salad dressings and bread dips. Some vegetable oils (e.g., coconut and palm) can be solid at room temperature because of saturated fat
Polyunsaturated fatty acids with a double bond starting after the third carbon atom from the end of the carbon chain. Essential to normal growth and health - human body can’t make them from scratch but must get them from food. Foods high in Omega-3 include marine and plant oils, fish, nuts (especially walnuts), flax seeds, and leafy vegetables (such as Romaine lettuce, arugula, spinach).
There are three main omega-3s: Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that come mainly from fish, and Alpha-linolenic acid (ALA), found in vegetable oils and nuts, flax seeds and flaxseed oil, leafy vegetables, and some animal fat, especially in grass-fed animals. a round juicy citrus fruit with a sectioned, pulpy interior and a tough bright yellow or reddish rind. Sweet oranges are fruits of Citrus sinensis is the family Rutaceae, while bitter oranges (also called Seville, sour, bigarade or marmalade oranges) refer to Citrus aurantium. All oranges are hybrids between pomelo (Citrus maxima, about 25% of genes) and mandarin (Citrus reticulata, 75% of genes). Hybridization might have happened at least 2,300 years ago, or much earlier. food grown with organic fertilizers such as compost, fall cover crops, manure, and bone meal, using techniques such as biological pest control as opposed to pesticides, synthetic fertilizers, industrial solvent and irradiation. For meat to be organic it:
USDA tests found a total 146 different pesticides on thousands of fruit and vegetable samples examined in 2014. 2016's dirty dozen list includes strawberries, apples, nectarines, peaches, celery, grapes, cherries, spinach, tomatoes, sweet bell peppers, cherry tomatoes, and cucumbers. a diet based on the types of foods presumed to have been eaten by early humans before farming began. It mostly consists of meat, fish, vegetables, and fruit, but not dairy or grain products and processed food. Small amounts of wine are also acceptable, as winemaking may have originated in the Paleolithic era, when early humans drank the juice of naturally fermented wild grapes from animal-skin pouches. The diet can be traced back to 1975, when a gastroenterologist hypothesized it could make people healthier, but it became popular only in early 2000s. a side dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water. Classic pasta shape is long and rounded, perfect for twirling around a fork. Spaghetti (“A length of cord”) is America’s favorite shape. Vermicelli is s slightly thinner than Spaghetti, and Capellini (Angel hair) is the thinnest. Acni de Pepe is “Peppercorn”-like, bucatini is straw-like. Rotelle (“Little Wheels”) looks like a cartwheel. Rigatoni (“Large Grooved”) has ridges and holes. Most regular semolina white pasta and whole wheat pasta is vegan. Egg noodles are not, unless it's a "faux egg noodle" variety. technically a berry, yellow-orange fruit from 1.5 to 9 cm (0.5 to 4 in) in diameter, that may be spherical, acorn-, or pumpkin-shaped, eaten fresh, dried, raw, or cooked. The ripe fruit have a high glucose content. There are astringent and non-astringent types of persimmon. Astringent persimmons (like heart-shaped Hachiya) contain very high levels of soluble tannins if eaten before completely softened. Persimmons contain high levels of dietary fiber, phenolic compounds, potassium, magnesium, calcium, iron and manganese, vitamin C and beta carotene, and compounds with possible anti-tumor properties betulinic acid and shibuol. Regular consumption might improve cardiovascular health and fat metabolism. The excessive absorption of tannic acid, however, can make the tongue become numb and induce gastric diseases. Crab and sweet potatoes combined with persimmons could trigger gastric issues too, possibly because proteins and tannins form insoluble complexes under some conditions. Persimmons can lower blood pressure, and are not recommended to be eaten up to 2 weeks before and after surgery. |
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