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Here’s what you need to know about raw vs. cooked foods. Why raw foods rock. It’s hard to overemphasize how good fruits and vegetables are for you.
"Bell peppers can make a great main entrée by being stuffed and cooked with various fillings, such as meat and rice, quinoa and tofu or even eggs and low-fat cheese for a twist on a new breakfast ...
Chioggia beets, also known as "Candystripe" or "Bull's eye" look like a typical red beet on the outside, but inside contain concentric rings of white and pink, which can add a dramatic flair to ...
Lutein - found in high concentration in spinach, kale, Swiss chard, collard greens, beet and mustard greens, endive, red pepper and okra; Lycopene - found in high concentration in cooked red tomato products like canned tomatoes, tomato sauce, tomato juice and garden cocktails, guava and watermelons.
A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper. [12] The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
Research published in PLOS shows that green, leafy vegetables such as parsley, spinach, and beet leaves tend to have the highest concentration of nitrates, while root vegetables and fruiting ...
Bharvan Mirch – Dish involving filling the cavities of a bell pepper with other food; Bhurta – Fried mixture of mashed vegetables; Dal – Dried, split pulses used for cooking; Gobi manchurian – Deep-fried savory dish in Indo-Chinese cuisine [5] Kosambari – Seasoned split pulses salad