All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group (formerly Meat and Beans group). In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce-equivalent from the Protein Foods Group. 1 tablespoon of seeds is about ½ ounce. Examples of edible seeds include Sesame seeds, Chia seeds, Flax seeds, Hemp seeds and Sunflower seeds. Beans are large seeds of Legume plants, Cereals (Grains) are processed seeds. Nuts are one-seeded fruits that are not distinguishable from their seeds (acorn, chestnut, hazelnut, beech, filbert) or large seeds that are treated as nuts in culinary (peanuts, cashews, coconuts, litchi, pistachio, almond, walnut).
Plant's unit of reproduction, a ripened ovule.
All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group (formerly Meat and Beans group). In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce-equivalent from the Protein Foods Group. 1 tablespoon of seeds is about ½ ounce. Examples of edible seeds include Sesame seeds, Chia seeds, Flax seeds, Hemp seeds and Sunflower seeds. Beans are large seeds of Legume plants, Cereals (Grains) are processed seeds. Nuts are one-seeded fruits that are not distinguishable from their seeds (acorn, chestnut, hazelnut, beech, filbert) or large seeds that are treated as nuts in culinary (peanuts, cashews, coconuts, litchi, pistachio, almond, walnut).
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Red, yellow or orange berry-type fruit of a widely cultivated plant Solanum lycopersicum (Lycopersicon esculentum), eaten as a vegetable. Along with potatoes, peppers, and eggplant, belong to the nightshade family and could cause serious problems to people with an autoimmune disease or digestive sensitivities. For everybody else, tomatoes provide great health benefits as a source of vitamin C, biotin, molybdenum, and vitamin K, copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, antioxidants like lycopene, vitamin E, and phosphorus. Reduces the risk of heart disease, diabetes, and cancer. an edible plant or part of a plant other than a fruit. USDA organizes vegetables into 5 subgroups, based on their nutrient content: Dark Green Vegetables (bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, watercress); Red and Orange Vegetables (acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, sweet potatoes, tomatoes, tomato juice); Starchy Vegetables (cassava, corn, fresh cowpeas, field peas, or fresh black-eyed peas, green bananas, green peas, green lima beans, plantains, potatoes, taro, water chestnuts); Beans and Peas (dry beans, chickpeas and split peas) and Other Vegetables - like avocado or iceberg lettuce. cereal grains that contain the entire grain kernel: the bran, germ, and endosperm. Whole grains are top heart-healthy foods. They also help to reduce the risk of stroke, type 2 diabetes, obesity, asthma, inflammatory disease, and some forms of cancer. Teff and oats are especially high in manganese, Kamut® khorasan wheat and durum wheat have plenty of selenium that helps regulate thyroid function and prevent cellular damage from free radicals. Barley is highest in fiber, and quinoa trumps all other whole grains in folate. the feel, appearance, or consistency of a food or a drink, qualities that can be felt with the fingers, tongue, palate, or teeth. Foods have different textures, such as rough, smooth, light, heavy. Crackers or potato chips could be crisp, celery can be crunchy, steaks can be crunchy while candy can be hard, granola bars can be both chewy and crispy. The texture of a food can change as it is stored, lose water, gets cut or deformed. The word Mouthfeel is the technical term for Texture. It refers to the texture and physical feeling we get from what we eat. In a blind test of puréed foods, most people could only identify 30 to 40 percent of them by taste alone, as texture they are used to is no longer present. Food prepared according to traditional French recipes and techniques (such as sautéing, braising, grilling, poaching, and flambéing). Classic french meal usually consists of hors d'œuvre or entrée (light appetizer or other introductory dish such as soup), plat principal (main course), salad, and fromage (cheese course - France has hundreds of cheese varieties) or dessert. French food is relatively high on dairy, may include crème fraîche, butter, garlic, bread and wine. France keeps leading Europe in cardiovascular health (although coronary heart disease and heart failure increases with age and social deprivation), despite the fact that french food is relatively high in saturated fats. But the French population is becoming increasingly overweight, especially women. A lot of french diet is actually quite healthy and varied. The French prefer their breakfast (le petit déjeuner) to be on the lighter side, usually with coffee and a pastry. Lunch can be as small as a sandwich or a crepe, or as large as a multi-course two-hour meal. French dinner is always a multi-course affair that is never rushed through. a fragrant tropical grass that yields an oil that smells lemon. It is widely used in Asian cooking and in perfumery and medicine. Normally, chefs use this substance in small amounts as a flavor enhancer. You can eat raw lemongrass including the stalk. However, it might not be easily chewable, so better if removed before rinsing off and consuming the bottom bulb. Green lemon grass stalks may be added to rice in a pressure cooker. To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, use only the bottom 4 inches or so for finely chopping or mincing. The most common uses of lemongrass includes soups, teas and curries. You can brew the tea by steeping one teaspoon of fresh or dried lemongrass in a cup of hot water for about 10 minutes Nutritionally, lemongrass is a good source of vitamins A and C, folate, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese. It also has minute traces of B vitamins. Lemongrass may have a number of healing properties making heart work more efficiently, preventing spikes in blood sugar and acting as an antioxidant. yellow to yellowish-green oil pressed from ripe olives, used in food (as salad and cooking oil), medicines, soap. High in monounsaturated fatty acids (MUFAs) considered a healthy dietary fat, as opposed to saturated fats and trans fats. Olive oil protects against heart disease by keeping 'bad' (LDL) cholesterol levels in check, raising the quantity of good (HDL) cholesterol.It is also easy on the digestion providing beneficial, calming effect on stomach ulcers. If cooking with olive oil, use low heat, safely lower than its smoke point (207°C or 405°F) after which it loses its flavor and fatty acid composition, potentially making it less healthy. |
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