Tree Foods for Healthy Diets in South Sudan
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Some Chemical Composition of Walnut (Juglans Regia L.) Selections from Eastern Turkey
African Journal of Agricultural Research Vol. 5(17), pp. 2379-2385, 4 September, 2010 Available online at http://www.academicjournals.org/AJAR ISSN 1991-637X ©2010 Academic Journals Full Length Research Paper Some chemical composition of walnut (Juglans regia L.) selections from Eastern Turkey Ferhad Muradoglu1*, H. Ibrahim Oguz2, Kenan Yildiz3 and Hüdai Yilmaz1 1Department of Horticulture, Faculty of Agriculture, Universty of Yuzuncu Yil, 65080 Van, Turkey. 2Professional High School of Kahta, Adiyaman Universty, Adiyaman, Turkey. 3Department of Horticulture, Faculty of Agriculture, Universty of Gaziosmanpaa,Tokat, Turkey. Accepted 10 May, 2010 The aim of this study was to determine the chemical and mineral contents of eighteen walnut genotypes which were newly selected from Hizan (Bitlis) located in Eastern Anatolia. The protein, total fat, total oil (saturated and unsaturated oil) compositions and mineral contents were investigated. It was found that the average value for protein was 18.1% and for total fat was 58.2%. Saturated fatty acids composition values were less than the values of monounsaturated fatty acids composition and polyunsaturated fatty acids composition in all genotypes. Among the identified fatty acids, linoleic acid (50.58 - 66.60%) was the predominant fatty acid followed by oleic acid (14.88 - 28.71%) and linolenic acid (9.16 -16.42%) in all genotypes. The other fatty acids were found in trace contents. The minimum and maximum macronutrient contents of walnut were determined as mg100 g-1 for K (911.0 - 684.3), P (434.7 - 356.2), Ca (756.7 - 388.2), Mg (444.0 - 330.8) and Na (48.9 - 26.1) while minimum and maximum micronutrient contents of walnut were determined for Fe (6.6 - 4.3), Cu (2.8 - 1.8), Mn (5.7 - 2.7) and Zn (4.3 - 2.7). -
Nutrient Comparison Chart
NUTRIENT COMPARISON CHART for tree nuts You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a satisfying snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT CALORIES 1602 190 160 180 200 200 160 190 PROTEIN (g) 6 4 4 4 2 3 6 4 TOTAL FAT (g) 14 19 13 17 22 20 13 19 SATURATED FAT (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 POLYUNSATURATED FAT (g) 3.5 7 2 2 0.5 6 4 13 MONOUNSATURATED FAT (g) 9 7 8 13 17 12 7 2.5 CARBOHYDRATES (g) 6 3 9 5 4 4 8 4 DIETARY FIBER (g) 4 2 1.5 2.5 2.5 2.5 3 2 POTASSIUM (mg) 208 187 160 193 103 116 285 125 MAGNESIUM (mg) 77 107 74 46 33 34 31 45 ZINC (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 VITAMIN B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 FOLATE (mcg) 12 6 20 32 3 6 14 28 RIBOFLAVIN (mg) 0.3 0 0.1 0 0 0 0.1 0 NIACIN (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 VITAMIN E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.7 0.2 CALCIUM (mg) 76 45 13 32 20 20 30 28 IRON (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S. -
Chart for Tree Nuts
NUTRIENT COMPARISON CHART FOR TREE NUTS You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the highest in protein and among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a healthy snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT Calories 1602 190 160 180 200 200 160 190 Protein (g) 6 4 4 4 2 3 6 4 Total Fat (g) 14 19 13 17 22 20 13 18 Saturated Fat (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 Polyunsaturated Fat (g) 3.5 7 2 2 0.5 6 4 13 Monounsaturated Fat (g) 9 7 8 13 17 12 7 2.5 Carbohydrates (g) 6 3 9 5 4 4 8 4 Dietary Fiber (g) 4 2 1 3 2 3 3 2 Potassium (mg) 208 187 160 193 103 116 285 125 Magnesium (mg) 77 107 74 46 33 34 31 45 Zinc (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 Vitamin B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 Folate (mcg) 12 6 20 32 3 6 14 28 Riboflavin (mg) 0.3 0 0.1 0 0 0 0.1 0 Niacin (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 Vitamin E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.6 0.2 Calcium (mg) 76 45 13 32 20 20 30 28 Iron (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S. -
Almond Cashew Barfi Recipe
150 Jackson St, Petone T: 568 4149 E: [email protected] ALMOND CASHEW BARFI RECIPE Almond Walnut Cashew Barfi is a healthy, quality substitute for candy that your entire family will enjoy Ingredients Makes 24 pcs 1/2 c almonds 1/2 c water 1/2 c walnuts 1/2 tsp cardamom powder 1/2 c cashew nuts 1 Tbsp sliced almonds to garnish 1 1/4 c sugar Method 1. Dry grind the walnuts, cashews and almonds in a food processor. 2. Dry roast the grounded nuts in a frying pan on low medium heat. 3. Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside. 4. Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F. 5. Turn off the heat and stir in the cardamom powder. 6. Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot. 7. Wait a few minutes until barfi is set but still soft. 8. Then cut the barfi into any shape you like (such as square, diamond, triangle). 9. Garnish each piece of barfi with sliced almonds while the barfi is still soft. 10. Allow the barfi to cool for about an hour to dry and hold its shape. -
BAY AREA MENU Seasonal Items in Green Contains Gluten Vegan
BAY AREA MENU seasonal items in green contains gluten vegan Before placing your order, please inform your server if a person in your party has a food allergy. SEASONALS FALAFEL + FETA SPRING CHICKEN UMAMI GRAIN BOWL broccoli leaf, chopped organic mesclun, shredded organic quinoa + farro, romaine, roasted beets, kale, roasted zucchini + swiss chard, pea shoots, spicy broccoli, parsley, yellow squash + asparagus, red onion, spicy sunflower mint, local feta, baked basil, shredded carrots, seeds, roasted sesame falafel, lemon garlic chili parmesan crisps, roasted tofu, roasted portobello vinaigrette chicken, pesto vinaigrette mushrooms, miso ginger 460 cal $9 sesame dressing 480 cal $11.25 615 cal $10.25 GREENS SOUPS KALE CAESAR OMG OMEGA GUACAMOLE GREENS ORGANIC LENTIL CHICKPEA shredded kale, chopped organic arugula, organic organic mesclun, tomatoes, small 160 cal $3.50 romaine, tomatoes, shaved baby spinach, cucumbers, red onion, tortilla chips, large 240 cal $5.50 parmesan, parmesan crisps, tomatoes, basil, avocado, avocado, roasted chicken, roasted chicken, fresh lime nori furikake, roasted fresh lime squeeze, lime squeeze, caesar dressing steelhead, miso sesame cilantro jalapeño vinaigrette ginger dressing 430 cal $9.75 540 cal $10.75 550 cal $13.25 HUMMUS TAHINA RAD THAI SPICY SABZI BEVERAGES shredded kale, chopped organic arugula, organic organic baby spinach, $2.50 romaine, tomatoes, mesclun, bean sprouts, shredded kale, spicy red onion, cucumbers, carrots, shredded cabbage, quinoa, spicy broccoli, HIBISCUS LIME FRESCA pita chips, -
Wholesome and Organic
1 3231 Camino de los Coches #107 Carlsbad, CA. 92009 Tel: 760-230-9282 Instagram/FB: @bigfootnaturalcafe Organic – Vegan – Wholesome – GF Available Wholesome and Organic Pasta and Rice: Mac N’ Cheez (GF) $13.75 (GF macaroni, cauliflower, broccoli, carrots cooked with house broth and house made cashew cheez sauce) Cajun Dirty Mac (GF by request) $13.75 (GF mac with roasted veggies, mushrooms, black beans and tempeh bits, in a house made creamy Creole sauce packed with leafy greens) Woodland Rice Bowl (GF) $15.25 (Sprouted brown rice, grilled portabella mushrooms, black beans, roasted sweet potatoes, grilled zucchini and avocado, drizzled with house cheez sauce and mole sauce (chocolate free).) Upgrades: Add Avocado $2.50 or house made super GF bread $2.50 Hand Crafted Tacos and Burritos: Chili Guava infused Jackfruit Tacos (GF) $13.75 (2 tacos with chili-guava infused jackfruit, slaw, maple toasted coconut chips, avocado and cashew sauce. Served with a small side of sweet potato and black bean salad) Kung Pao Chickpea Tacos (GF) $13.75 (2 tacos with roasted kung pao chickpeas, cashews and shaved brussel sprouts , red slaw, maple toasted coconut chips, avocado and kung pao sauce. Served with a small side of sweet potato and black bean salad) Tiger Stripe Burrito $14.25 (GF Option Available) (Blackened tempeh, sprouted brown rice, sweet potatoes, black beans wrapped in a warm whole wheat tortilla and smothered in our house cheez and mole sauce. Served with a side salad.) Jaka Asada Burrito $15.25 (Rosemary potatoes, chili-guava infused jackfruit (Jaka), portabella mushrooms, soaked chickpeas, hemp hearts all tossed in our Mole made with Modern Times Blackhouse Coffee Stout, wrapped in a warm whole wheat tortilla and smothered in our house cheez sauce. -
Comparative Proteomic Analysis of Walnut (Juglans Regia L.) Pellicle Tissues Reveals the Regulation of Nut Quality Attributes
life Article Comparative Proteomic Analysis of Walnut (Juglans regia L.) Pellicle Tissues Reveals the Regulation of Nut Quality Attributes Paulo A. Zaini 1, Noah G. Feinberg 1, Filipa S. Grilo 2 , Houston J. Saxe 1 , Michelle R. Salemi 3, Brett S. Phinney 3 , Carlos H. Crisosto 1 and Abhaya M. Dandekar 1,* 1 Department of Plant Sciences, University of California, Davis, CA 95616, USA; [email protected] (P.A.Z.); [email protected] (N.G.F.); [email protected] (H.J.S.); [email protected] (C.H.C.) 2 Department of Food Sciences and Technology, University of California, Davis, CA 95616, USA; [email protected] 3 Proteomics Core Facility, University of California, Davis, CA 95616, USA; [email protected] (M.R.S.); [email protected] (B.S.P.) * Correspondence: [email protected] Received: 2 November 2020; Accepted: 25 November 2020; Published: 27 November 2020 Abstract: Walnuts (Juglans regia L.) are a valuable dietary source of polyphenols and lipids, with increasing worldwide consumption. California is a major producer, with ‘Chandler’ and ‘Tulare’ among the cultivars more widely grown. ‘Chandler’ produces kernels with extra light color at a higher frequency than other cultivars, gaining preference by growers and consumers. Here we performed a deep comparative proteome analysis of kernel pellicle tissue from these two valued genotypes at three harvest maturities, detecting a total of 4937 J. regia proteins. Late and early maturity stages were compared for each cultivar, revealing many developmental responses common or specific for each cultivar. Top protein biomarkers for each developmental stage were also selected based on larger fold-change differences and lower variance among replicates, including proteins for biosynthesis of lipids and phenols, defense-related proteins and desiccation stress-related proteins. -
<I>Trichilia Emetica
https://doi.org/10.30799/jnpr.062.18040201 J. Nat. Prod. Resour. - Volume 4 Issue 2 (2018) 179–181 ISSN: 2455-0299 Share Your Innovations through JACS Directory Journal of Natural Products and Resources Visit Journal at http://www.jacsdirectory.com/jnpr Isolation and Identification of Flavonoids Components from Trichilia emetica Whole Seeds Abdullahi Usman1,2,*, Vera Thoss1, Mohammad Nur-e-Alam3 1School of Chemistry, Bangor University, Bangor LL 57 2UW, United Kingdom. 2Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, P.M.B. 1022 Keffi, Nigeria. 3Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O.Box 2457, Riyadh 11451, Saudi Arabia. A R T I C L E D E T A I L S A B S T R A C T Article history: Five known flavonoids were isolated from the ethyl acetate soluble fraction of aqueous extract of T. Received 24 May 2018 emetica whole seeds. On the basis of 1D and 2D-NMR experiments and MS data analyses, these Accepted 09 June 2018 compounds were identified as naringenin (B), taxifolin 4’-O-β-D-glucopyranoside (C), elephantorrhizol Available online 13 June 2018 (D), catechin 3-O-β-D-glucopyranoside (E) and eriodictyol 3-O-β-D-glucopyranoside (F). DPPH radical scavenging activity was used to estimate the antioxidant capacity of each of these compounds. The result shows that elephantorrhizol has stronger DPPH scavenging activity than other isolated flavonoids. Keywords: Trichilia emetica Naringenin Elephantorrhizol 1. Introduction plates 20 × 20 cm, E. Merck, Germany). Visualization of the compound was done using UV lamp UVL-14 EL hand held 220 V 50 Hz 4 W 254 nm white The genus Trichilia belongs to the Meliaceae (Mahogany family), it light by UVP. -
CHAPTER 1 INTRODUCTION 1.1 BACKGROUND for the Past
CHAPTER 1 INTRODUCTION 1.1 BACKGROUND For the past decade there has been a growing awareness of the importance of non-timber forest products (NTFPs), for the role they play in the economy of many forest – dependent households, and also for their potential and importance to the economies of many developing countries. One common example is Parkia biglobosa. There is considerable interest concerning the optimal utilization of this resource base while at the same time protecting biodiversity and ensuring sustainability (Popoola and Maishanu, 1995). Knowledge of the potential utilization of these products and their transformation and commercialization, would favour their promotion. Excipients are the non – therapeutic but vital components of drug delivery systems. They influence drug delivery through increased or decreased solubility, modified dissolution rates, absorption enhancement, ultimately leading to improved therapeutic activity (Ursino et al., 2011). Synthetic polymers offer a broad range of properties that can be reasonably well “built-in” by design and modified by altering polymer characteristics (Liu et al., 2007). Plant products are therefore attractive alternatives to synthetic products. Excipients have also been found useful in formulating immediate and sustained release preparations. The ingredients or excipients used to make compressed tablets are numerous and can be classified by their use or function as: fillers, binders, disintegrants, lubricants, glidants, wetting agents, preservatives, colouring agents and flavouring agents. It is becoming increasingly apparent that there is an important relationship between the properties of the excipients and the dosage forms containing them. The advantages of natural plant – based excipients include that they are inexpensive, natural origin, environmental ‘friendliness’, fairly free from side effects, bioacceptable with a renewable source, local availability, better patient tolerance, as well as public acceptance. -
Natural Cosmetic Ingredients Exotic Butters & Oleins
www.icsc.dk Natural Cosmetic Ingredients Exotic Butters & Oleins Conventional, Organic and Internal Stabilized Exotic Butters & Oleins Exotic Oils and butters are derived from uncontrolled plantations or jungles of Asia, Africa and South – Central America. The word exotic is used to define clearly that these crops are dependent on geographical and seasonal variations, which has an impact on their yearly production capacity. Our selection of natural exotic butters and oils are great to be used in the following applications: Anti-aging and anti-wrinkle creams Sun Protection Factor SPF Softening and hydration creams Skin brightening applications General skin care products Internal Stabilization I.S. extends the lifecycle of the products 20-30 times as compare to conventional. www.icsc.dk COCOA BUTTER Theobroma Cacao • Emollient • Stable emulsions and exceptionally good oxidative stability • Reduce degeneration and restores flexibility of the skin • Fine softening effect • Skincare, massage, cream, make-up, sunscreens CONVENTIONAL ORGANIC STABILIZED AVOCADO BUTTER Persea Gratissima • Skincare, massage, cream, make-up • Gives stables emulsions • Rapid absorption into skin • Good oxidative stability • High Oleic acid content • Protective effect against sunlight • Used as a remedy against rheumatism and epidermal pains • Emollient CONVENTIONAL ORGANIC STABILIZED ILLIPE BUTTER Shorea Stenoptera • Emollient • Fine softening effect and good spreadability on the skin • Stable emulsions and exceptionally good oxidative stability • Creams, stick -
Mt Mabu, Mozambique: Biodiversity and Conservation
Darwin Initiative Award 15/036: Monitoring and Managing Biodiversity Loss in South-East Africa's Montane Ecosystems MT MABU, MOZAMBIQUE: BIODIVERSITY AND CONSERVATION November 2012 Jonathan Timberlake, Julian Bayliss, Françoise Dowsett-Lemaire, Colin Congdon, Bill Branch, Steve Collins, Michael Curran, Robert J. Dowsett, Lincoln Fishpool, Jorge Francisco, Tim Harris, Mirjam Kopp & Camila de Sousa ABRI african butterfly research in Forestry Research Institute of Malawi Biodiversity of Mt Mabu, Mozambique, page 2 Front cover: Main camp in lower forest area on Mt Mabu (JB). Frontispiece: View over Mabu forest to north (TT, top); Hermenegildo Matimele plant collecting (TT, middle L); view of Mt Mabu from abandoned tea estate (JT, middle R); butterflies (Lachnoptera ayresii) mating (JB, bottom L); Atheris mabuensis (JB, bottom R). Photo credits: JB – Julian Bayliss CS ‒ Camila de Sousa JT – Jonathan Timberlake TT – Tom Timberlake TH – Tim Harris Suggested citation: Timberlake, J.R., Bayliss, J., Dowsett-Lemaire, F., Congdon, C., Branch, W.R., Collins, S., Curran, M., Dowsett, R.J., Fishpool, L., Francisco, J., Harris, T., Kopp, M. & de Sousa, C. (2012). Mt Mabu, Mozambique: Biodiversity and Conservation. Report produced under the Darwin Initiative Award 15/036. Royal Botanic Gardens, Kew, London. 94 pp. Biodiversity of Mt Mabu, Mozambique, page 3 LIST OF CONTENTS List of Contents .......................................................................................................................... 3 List of Tables ............................................................................................................................. -
The One Hundred Tree Species Prioritized for Planting in the Tropics and Subtropics As Indicated by Database Mining
The one hundred tree species prioritized for planting in the tropics and subtropics as indicated by database mining Roeland Kindt, Ian K Dawson, Jens-Peter B Lillesø, Alice Muchugi, Fabio Pedercini, James M Roshetko, Meine van Noordwijk, Lars Graudal, Ramni Jamnadass The one hundred tree species prioritized for planting in the tropics and subtropics as indicated by database mining Roeland Kindt, Ian K Dawson, Jens-Peter B Lillesø, Alice Muchugi, Fabio Pedercini, James M Roshetko, Meine van Noordwijk, Lars Graudal, Ramni Jamnadass LIMITED CIRCULATION Correct citation: Kindt R, Dawson IK, Lillesø J-PB, Muchugi A, Pedercini F, Roshetko JM, van Noordwijk M, Graudal L, Jamnadass R. 2021. The one hundred tree species prioritized for planting in the tropics and subtropics as indicated by database mining. Working Paper No. 312. World Agroforestry, Nairobi, Kenya. DOI http://dx.doi.org/10.5716/WP21001.PDF The titles of the Working Paper Series are intended to disseminate provisional results of agroforestry research and practices and to stimulate feedback from the scientific community. Other World Agroforestry publication series include Technical Manuals, Occasional Papers and the Trees for Change Series. Published by World Agroforestry (ICRAF) PO Box 30677, GPO 00100 Nairobi, Kenya Tel: +254(0)20 7224000, via USA +1 650 833 6645 Fax: +254(0)20 7224001, via USA +1 650 833 6646 Email: [email protected] Website: www.worldagroforestry.org © World Agroforestry 2021 Working Paper No. 312 The views expressed in this publication are those of the authors and not necessarily those of World Agroforestry. Articles appearing in this publication series may be quoted or reproduced without charge, provided the source is acknowledged.