Also known as husk tomato, jamberry, miltomate or tomate verde, tomatillo fruit is small, spherical and green or green-purple. It is a culinary vegetable, often compared to an underripe tomatoe but has more tart and fresh citrus-like flavor. The plant bearing it, Physalis philadelphica, belongs to the nightshade family related to the cape gooseberry.
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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. Eaten as a vegetable, winter squash is a fruit with a hard rind, harvested in autumn and stored through much of winter. It comes in diverse forms and colors that could be used to brighten dishes. Flavors are generally mild-to-sweet, so squash won't overwhelm other ingredients and can easily be incorporated into many dishes. The winter squash family is naturally low in fat and calories, and delivers significant nutritional benefits. For example, one cup of baked butternut squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese. Butternut Squash has a relatively sweet taste. Kabocha Squash (1, 3) has a nutty, earthy flavor with just a touch of sweetness. Green kabocha is relatively savory, the red kabocha but is much sweeter. Carnival Squash (4) resembles Acorn squash (12) and sweet dumpling squash (6) and has a mellow and sweet yellow flesh. Sugar (pie) pumpkin (5) has a classic pumpkin flavor. Sweet dumpling squash (6) and Delicata Squash (9) both taste like sweet potato. Spaghetti Squash is mild-tasting. Blue Hubbard Squash ha gray-blue skin and sweet-tasting orange flesh. Red Kuri Squash (10) has a chestnut-like flavor. Buttercup squash (11) is very mil in taste. Acorn Squash (12) is mildly flavored and is better eaten green - it can be too tough and fibrous when turned orange. Butternut Squash (2) has a bright orange slightly sweet flesh high in potassium, especially if eaten raw (grated or thinly sliced into salads or coleslaws). oval fleshy fruit with smooth skin that is reddish, purple, blue, light green or yellow when ripe. Its pulp is juicy, succulent and could be creamy yellow, crimson, light-blue or light-green in color. Botanical "relatives" of plums include peaches, nectarine, almonds, and damson, all featuring a hard pit. Plums are low in calories (46 calories per 100 g or 1-2 plums) and are high in fiber sorbitol and isatin that help to aleviate constipation. They are a good source of antioxidants and vitamins such as Vitamin A/beta carotene (especially high in Mirabelle plums), and minerals such as potassium. Type of corn with hard kernels that swell up and burst open with a pop when heated. Types of popcorn include more rounded pearl popcorn and elongated rice popcorn. Both types are available in a rainbow of colors including red ("strawberry" popcorn), blue ("Mini Blue"), pink, yellow, and multi-colored kernels (e.g. "Cutie-Pops"). Popcorn plants grow from 3 feet tall (“Tom Thumb”) to 8 feet (“Ruby Red.”). Popcorn eaters get 250% more whole grains in their diet than people who don’t eat popcorn. Three cups of popped popcorn (from popping 1 heaping tablespoon) equals one out of three recommended servings of whole grains, and is about 105 calories - if no butter is added. Popcorn aroma and volatiles include dimethyl sulfide, dimethyl di- and trisulfides, 3-methylindole (skatole), α- and β-ionones, 2-methyl-3-hydroxypyran-4-one (maltol), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-4-hydroxy-3(2H)-furanone (norfuraneol), geranyl acetone, and others. Hydrogen sulfide is a major component of the volatiles emitted during popping. Fruit of Cucumis sativus, a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. Usually eaten raw in unripe green form, as a vegetable. Majority of people describe the taste as mild, light melon-like and almost watery while a small minority think it's repugnant and perfume-like. Can be used in salads, appetizers, sauces, sandwiches, cocktails, cold soups and stir fry. Has many health benefits (due to high content of minerals) and cosmetic properties (due to its cooling and cleansing effect). one medium cucumber contains 1.25 cup of water, 12% daily value of potassium, 14% of vitamin C, 9% of Magnesium, 0.4g of flavonoid Kaempferol. |
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