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Tuesday, October 22, 2013

health benefits of eating oranges

Health Benefits of Eating Oranges

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health benefits of eating orange

BENEFITS:

An excellent source of vitamin C.

A good source of beta carotene, folate thiamine, and potassium.

DRAWBACKS:

May produce allergic reactions in some susceptible people.

health benefits of eating orange

Orangesare one of the most famous and popular fruits, oranges are usually associated with vitamin C, and with good reason. One medium size orange provides about 70 mg, more than the adult dietary requirement. As an antioxidant, vitamin C protects against cell damage by the free radicals produced when oxygen is burned in the human body, and it may reduce the risk of certain cancers, heart attacks, strokes, and other diseases. Oranges also contain rutin, hesperidin, and other bioflavonoid, plant pigment that may help prevent or retard tumor growth. In addition, they have small amounts of other vitamins and minerals; these include beta carotene, thiamine folate and potassium.

Oranges are low in calories, one orange contains approximately 60, and an additional benefit is that membranes between the segments of the fresh fruit provide good amounts of pectin, a soluble dietary fiber that helps control blood cholesterol levels.

health benefits of eating orange

Fresh oranges are not only a delicious snack or dessert; they are also a flavorful ingredient in salads and some meat dishes. A half cup of freshly squeezed orange juice has roughly the same amount of nutrients found in the fresh fruit, much of the pulp and membranes are stained out of most commercial brands. Canned oranges lose most of their vitamin C and some minerals during processing, and they are usually packed in high sugar syrups. The peel of the oranges is sometimes dried to make candied orange peel or flavorings. Caution is needed, however, because the peel may be treated with sulfites, which can trigger serious allergic reaction in susceptible people, also oranges peel contain limonene, oil that is a common allergen. Many people who are allergic to commercial orange juice, which becomes infused with limonene during processing, find they can tolerate peeled oranges.

health benefits of eating orange

TYPES OF ORANGES:

There are many varieties of oranges; the following are some of the commonest.

Hamlins: are grown mostly in Florida, these oranges are seedless and

pulpy; they are used mainly for juicing.

Jaffas: are imported from Israel and other sunny regions. They are slightly

sweeter than Valencias.

Maltese: these oranges are sweet, deep red oranges originating in Italy.

Navel: These kinds of oranges are sweet and seedless and are the second

most common type in the United State of America.

Sevilles: are sour oranges that are used mostly for marmalades.

Temples: are very sweet, juicy and full of seeds, and are a cross between

tangerines and oranges.

Valencias: the most common variety in the United States of America, are

used for eating and juicing.

health benefits of eating orange

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Sunday, October 20, 2013

health benefits of eating bread

Health Benefits of Eating Bread

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health benefits of eating bread

Bread is very famous in all over the global world, the popularity of bread is not new since prehistoric times, and bread has been a staple food in virtually every society. As early hunter gatherers settled into agricultural societies, they learned how to transform various grains into bread. This simple food required only stones to grind grain into flour or meal, water or another liquid to mix it into dough, and a means of baking or cooking it.

Over the centuries, each society developed its own unique types of bread the huge variety of baked good available to us at our supermarkets and bakeries today, different shaped loaves of white, wheat, rye, pumpernickel, sourdough, and multigrain bread, bagels and muffins, croissants and matzos, tortillas, pitas and chapatis, among many other represent a dietary melding of dozens of diverse cultures.

health benefits of eating bread

GIVING DOUGH A LIFT:

The simplest and oldest bread is flat or unleavened; they are made by mixing flour or meal with water and then baking, frying or steaming it. The addition of yeast, baking soda, or other leavening agent to the flour and water mixture allows the dough to expand, or rise and gives the bread a lighter, finer texture than unleavened types. Most of the bread baked in the United States is leavened.

The type of flour used and the manner in which it and the other ingredients interact give the various kinds of breads their unique textures and flavors. In many industrialized countries the most popular breads are made from wheat flour, which produces a product with a light texture. When wheat flour is kneaded with liquid, the gluten proteins absorb water to form elastic dough that traps gas from the fermenting yeast; bubbles of carbon dioxide are formed, resulting in the light texture. Rye and some other flours contain varying amounts of gluten, but none come close to that of wheat, which is why breads made from other grains tend to be heavy and coarse. To make lighter textured bread from rye, barley or other grains, some wheat flour is usually added to the dough.

Flavor and texture are influenced by the type of liquid mixed into the dough plain water, milk, beer, fruit juice and water drained from boiled rice or potatoes are common choices. Sugar or honey may be added to feed the yeast and make the bread rise at a faster rate it also results in a moisture product. A small amount of salt is needed to strengthen the gluten and to temper the rate at which the yeast multiplies. Butter or some other fat is often added to flavor commercial breads; it also makes pastry like breads, such as croissants, rich and flaky.

Bread sold in the United States is often mass produced, such products contain various preservatives, emulsifiers, and bleaches or coloring agent to extend their shelf life and improve their appearance. These additives do not alter nutritional value, but most commercial brad may be too high in salt for people on low sodium diets, also people who have celiac disease cannot tolerate the gluten in most bread. Similarly, people with food allergies may react to specific ingredients, for example, people allergic to molds may react to sourdough or very yeasty breads. Some health food stores and specialty shops offer breads that are gluten free, people with food allergies should always check labels for any offending ingredients.

health benefits of eating bread

NUTRITIONAL VALUE:

Traditionally, bread has been called the staff of life, implying that it alone is all that is required for total nutrition. This is inaccurate, however, bread does provide starch, protein and some vitamin and minerals, but it is far from being nutritionally complete because it lacks such essential as vitamin A, B12, C and D. many of the nutrients in the grain are destroyed by milling and processing, but some (typical calcium, iron, thiamin, riboflavin, and niacin) are added to restore the nutrients to their original levels or, in some case, even increase them, consequently enriched white flour often has more of the B complex vitamins than whole wheat. In general, however, whole grain flours are more nutritious than their highly processed counterparts; they also provide more dietary fiber.

The addition of other ingredients also increases the nutritional value of bread. Depending upon the type, these may include eggs, molasses, raisins and other dried fruits, whole or sprouted grains, seeds and cheese.

Some bread, such as the Cornell Triple Rich Formula developed by nutritionist at Cornell University, are specifically formulated to increase their nutritional value. The Cornell formula adds soy flour, wheat germ, and dried nonfat milk to standard recipes for white and whole wheat breads, increasing protein, calcium and magnesium content without adding extra calories or markedly altering flavor. Multigrain breads that contain sprouts and seeds are also more nutritious than standard commercial products.

Contrary to popular belief, bread is not especially fattening, a typical slice of white or whole wheat bread contains just 65 to 80 calories, but slathering bread with butter, margarine or other fatty spreads does make it fattening, a low sugar jam or an all fruits preserve is a more healthful spread.

health benefits of eating bread

BENEFITS:

A good source of protein and complex carbohydrates.
High in niacin, riboflavin, and other B complex vitamins.
Some kinds provide good amounts of iron and calcium.
Whole grain bread is high in fiber.

DRAWBACKS:

Lacks many vitamin and minerals essential to maintain health.
Often eaten with butter and other high calorie spreads. People with celiac disease cannot tolerate the gluten found in many bread.
May trigger an adverse reaction in people allergic to molds.
Often high in salt.

health benefits of eating bread

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Saturday, October 19, 2013

benefits of eating lemons

Benefits of eating Lemon

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Benefits of Eating Lemon

BENEFITS:

An excellent source of vitamin C.
A low calories alternative to oil dressing.
May relieve dry mouth.

DRAWBACKS:

High acidity can erode tooth enamel.
The peel contains an irritating oil.
May be sprayed with fungicide.

Ideal for flavoring everything from fish and vegetables to tea lemons are one of the most widely used of all cirrus fruits. They are rarely consumed as is however because of their puckering tartness.

Sweetened, Diluted, and chilled,fresh lemon juice is an old fashioned summer thirst quencher. Its also an excellent source of vitamin C, or more than 50% of and adults daily needs. To get the most juice, place a lemon in warm water for a few minutes before squeezing.
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Benefits of eating Lemon

Lemon Juice improves the flavor of many vegetables, especially those that contain sulfur compounds, such as broccoli. Its also a nonfat alternative to butter, sauces, and oil dressings.

One tablespoon of lemon juice in a cup of honey sweetened hot water is a popular sore throat remedy. Licking a lemon or sipping unsweetened diluted lemon juice can stimulate saliva flow in people who have dry mouth. this remedy should be used in moderation, however, since the high acidity of plain lemon can damage tooth enamel.

Many recipes call for fresh lemon zest, which is the grated outer peel, but because lemon are often sprayed with fungicides to retard mold growth and pesticides to retard mold growth and pesticides to kill insects, wash them thourghly before grating the peel, Select lemons that have not been waxed, which seals in chemical sprays. Lemon peels contain limestone, an oil that can irttitate the skin in susceptible person.

Lemon Tree

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Friday, October 18, 2013

benefits of strawberry eating

Benefit of Strawberry Eating

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Benefits of Strawberry Eating

BENEFITS:

An excellent source of vitamin C.
A good source of folate and potassium.
Low in calories and high in fiber.
Provide anticancer BIOFLAVONOIDS.

DRAWBACKS:

Provoke allergies in many people.
Contain Oxalic acid, which reduces mineral absorption and may aggravate kidney and bladder stones.

Benefits of Strawberry Eating

Strawberries are Delicious low in calories. Strawberries are also famous by red color, and strawberries are very high in Vitamin C. In fact ounce for ounce, they are a better source for this vitamin that oranges are. One cup contains about 85mg or 125 % of the Recommended Dietary Allowance (RDA). Strawberries are also a good source of foliate 1 cup provides 25 mcg Micro grams of 12% of the RDA as well as 250mg of potassium and useful amount of riboflavin and iron.

Benefits of Strawberry Eating

The seeds in strawberries provide insoluble fiber which helps prevent constipation however they can be irritating to people with such intestinal disorders as inflammatory bowel disease, or diverticulosis, a condition in which small pouches bulge outward along the intestinal wall.

Strawberries are a good source of pectin and other soluble fiber that help lower cholesterol. They also contain BIOFLAVONOIDS, including red anthocyanins and ellagic acid, substances that may help prevent some cancers. Cooking does not destroy ellagic acid, so even strawberry pie and jam may be beneficial.

Shop for medium size, bright red berries with healthy green tops, strawberries can be stored whole in the refrigerator for a few days (Sliced berries gradually lose their vitamin C). Unwashed strawberries have been linked to outbreaks of infectious diarrhea, but to avoid molding, wash the fruit just before serving it, because strawberries contain a common allergen as well as a natural salicylates an aspirin like compound, many people are allergic to them. They also contain Oxalic acid, which can aggravate kidney and bladder stones in susceptible people, and reduce the bodys ability to absorb iron and calcium.

Benefits of Strawberry Eating

Sweet And Juicy, "More than 70 Varieties of strawberries are grown in the United States of America and all are naturally sweet".

Basically Strawberry fruit is most delicious and famous edibles in the global world, Strawberries are attractive with lovely red color also its shape and juicy taste attract many people’s especially children. Strawberry also have a very unique quality that its taste can change by sugar and with salt, both will provide you different taste after using.
Please Visit At: fruits-vegetables-benefits.blogspot.com

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