Varieties include doufu, koyadofu, firm tofu, nigari, firm soyabeans, hard tofu, moti-nu, silken, okara, fermented tofu, virasoy, nasoya.
also known as bean curd, tofu is a protein-rich food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is used in salads, soups and various cooked foods.
Varieties include doufu, koyadofu, firm tofu, nigari, firm soyabeans, hard tofu, moti-nu, silken, okara, fermented tofu, virasoy, nasoya.
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Composite of a fruit and a seed, where the hard-shelled fruit does not open to release the seed or any hard-walled edible kernels. Hazelnuts, hickories, chestnuts and acorns have a stony fruit wall. Pistachios and Brazil nuts are not biological nuts but are considered nuts in culinary terms. Peanuts are legumes, along with beans and peas. Nuts are natural prebiotics. Almond skins, for example, might increase populations of bifidobacteria, while pistachio consumption may promote a beneficial gut environment decreasing the number of lactic acid bacteria. a sweet soft red fruit of Fragaria plant with a seed-studded surface, widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. Aroma chemicals include benzyl acetate, benzaldehyde, 2-heptenol, ethyl hexanoate, limonene, 2-octenal, linalool and ethyl cinnemate. Methyl and ethyl butanoate, methyl hexanoate, hexyl- and E-2-hexenyl acetates also largely constribute to the strawberry aroma. Ethyl methylphenylglycidate is commonly known as "strawberry aldehyde"and is used in artificial fruit flavors. small cucumbers (about 4oz, 7 cubic inches, 70 grams each) preserved in vinegar, brine, or a similar solution. Popular snacks or side dishes. Good source of fiber and magnesium that aid digestion and spices such as turmeric that may be able to prevent the onset of Alzheimer's disease. Lacto-fermented pickles are also rich in probiotics and live enzymes. Fermented pickles (also called brined pickles and dill pickles) are prepared by soaking cucumbers in brine for several weeks. During this period, lactic acid bacteria that are salt tolerant, produce lactic acid from natural sugars in cucumbers (as the salt leaches sugars out from the cucumbers). A succession of microbes is involved. Streptococci start the process, producing acid. As the pH falls, types of Leuconostoc, Pediococcus and Lactobacillus grow, making more acid. Fresh-pack pickles are not fermented. hey are are prepared by soaking cucumbers in brine, then drained and covered with a boiling hot pickling solution containing vinegar and spices. Excessive consumption could increase blood pressure because of high sodium content, cause bloating and diarrhea. Deo Perfume Candy is marketed as a functional food that leaves your skin with a beautiful rose fragrance. The claims are based on research published in 2006, showing that ingested rose oil makes our palms to exude smell like aromatic compounds, such as Geraniol, through the skin. The strength and duration of the rose fragrance is said to depend upon body weight. Anecdotal evidence, however, does not point to a noticeable pleasant smell after eating the candy. The ingredients in Deo Perfume Candy are sugar, glucose syrup, citric acid, malic acid, geraniol (12 mg per serving - 4 pieces of candy), rose oil, carmine and natural tangerine flavor. The sugar-free version of Deo Perfume Candy contains Isomalt (a sugar substitute), acesulfame potassium, citric acid, malic acid, geraniol, rose oil and natural tangerine flavor. The rose oil used in Deo Perfume Candy is an essential oil extracted from Rosa damascena, a species of rose harvested by hand in Bulgaria. Two thousand petals are needed to create a single gram of rose oil. Not for people with perfume allergies and chemical sensitivities. Beverage made by steeping tea (Camellia sinensis) leaves in boiling water. Green tea is made from unoxidized leaves that are harvested and then quickly steamed or pan-fired to stop the oxidation process. Alcohols, such as terpinol and nerol, are attributed to the refreshing and sweet aroma of bud and small-leaf yellow tea, while heterocyclics and aromatics forming during roasting result in the crispy rice-like flavor. Black tea is made from fully oxidized leaves resulting in a strong, robust, and full-bodied flavor, as well as a dark color. Sometimes herbal teas (infusions of fruit or herbs made from other plant, such as rosehip, chamomile, or rooibos (red tea)) are also called a tea. Teas contain polyphenols such as catechins and ellagitannins, and flavonoids like vitexin that offer gut microbiome regulation and other protective features. |
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