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A traditional food plant in Africa, tamarind has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. [52] In Madagascar, its fruit and leaves are a well-known favorite of the ring-tailed lemur, providing as much as 50 percent of their food resources during the year if available. [53]
Tamarind pulp contains high proportions of carbohydrates (41.1 to 61.4 grams per 100 grams) and low levels of fat (0.6 grams per 100 grams) and is high in various vitamins and minerals, including potassium (62 to 570 milligrams per 100g), calcium (81 to 466 milligrams per 100 grams) and phosphorus (86 to 190 milligrams per 100 grams). [6]
Tamarind juice (also tamarind water) is a liquid extract of the tamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp. Tamarind juice can be consumed as beverage appreciated for its fresh sour taste, or used for culinary purpose as a sour flavouring agent. [ 1 ]
Vangueria madagascariensis, commonly known by the names Spanish-tamarind, [2] tamarind-of-the-Indies, [2] or voa vanga, [3] is a species of flowering plant in the family Rubiaceae native to the African continent having edible fruit. [2] It is the type species of the genus Vangueria and was described in 1791 by Johann Friedrich Gmelin. [4]
Grilled Salmon with Tamarind Dipping Sauce and Crispy Brussels Sprouts by Dzung Lewis Make this buttery salmon dish with a sweet-yet-slightly-savory dipping sauce.
Upon analysis, the researchers found a correlation between calcium intake and reduced colorectal cancer risk, especially with the following six dairy-related foods and nutrients and their ...
Most commonly it is boiled in tamarind water until tender, then diced into cubes which are stir-fried in mustard oil with fenugreek leaves. Another technique for preparation is boiling it in salt water till it is reduced to a porridge. The young leaves called gaaba, are steamed, sun-dried, and stored for later use. Taro leaves and stems are ...
Some vitamins, including multivitamins, have been shown to be beneficial in large, randomized clinical trials. Others have been shown to potentially cause harm . Many lie somewhere in between.