DOCSLIB.ORG

What Is Whole Grain Brown Rice? Brown Rice Is the Whole Rice Erain Before the Bran Layer Is Removed to Nrake White Rice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
What Is Whole Grain Brown Rice? Brown Rice Is the Whole Rice Erain Before the Bran Layer Is Removed to Nrake White Rice What is whole grain brown rice? Brown rice is the whole rice Erain before the bran layer is removed to nrake white rice. The bran layer contains vitanrins, minerals and fiber and gives brorn;n rice a nuttier taste and chewier texture tlran enriched white rire. All brown rice is whole grain. Choosing brown rice Look for trrown rice alongside enriched white rice on supermarket shelves in regular, instant or quick-cooking forms. lt s easy to select brown rice since the only ingredient listed on the package ts... "Brovrn Rice." The FDA sayirlat Brown rice... dietr ridr in whole o 1 cup cooked provides 2 oI 3 daily servings of whole grains gmin fpo& sudr ar recommended by the U.S. Dietary Guidelines brown rice and olher plant foo*, ard low . is low in calories in toial fat sitrrabd . has only a trace of fat and no trans fat or saturated fat fatand drolerteml mayHp leduethe i is cholesterol- and sodium-free rirk of hcart r[r** . is gluten-free and the least allerEenic o{ all grains and antain tanarl . helps reduce the risk of heart disease, diabetes and certain cancers 2 EASY WAYS to Prepare Regular Brown Rice Healthy Rice Bowls 3 Easy Steps to a Basic Cooking Directions Rice Pilaf Directions Complete Meal For besf resulfs-. follow Heat 'l Tbsp. oil in a large skillet or Brown rice is the perfect i:ackage directions. salrcepan over medium heat. Add partner for other healthy /: cup chopped onion and cook untii Combine 1 cup brown rice foods in the WIC Food tender. Stir in 1 cup brown rice and andZth cups of water in Package. a 2- to 3-quart saucepan. cook until lightly toasted. Add ZVt cups chicken, beef or vegetable broth. Bring to a boil, stirring Begrn laatit Reduce heat to lov,r; cover and sinrmer once or ttvice. Reduce heat; It= cooked cover and simmer 30 to 30 to 40 minutes or until tender. brawn nce 40 minutes or untiltender. Season with salt, pepper and chopped fresh herbs, if desired. Makes 3lz cups. Makes 3'4 cups. Add colorful cookecl regetab/es How to rtore dry, uncsoksd,hrohrn rice Because the bran,iayer has a trace amount of oil; brourn'rice stays fresh in your pantry approximately 6 months. Refrigerator or freezer Tolt tutttt storage is recommended to extend freshness. iean prolerns like poultry; lean mea8, Get ahead on your next meal! seafor:d, Cook extra rice for a quick start to your next meal. Cooked rice stays beans or tr:fu fresh when refrigerated in a tightly covered container or in an air-tight ilnally1 tass tvrtl't your favonfe food storage bag for 3 to 5 days or frozen up to 3 montl"rs. s€a5on/rlqs and seuces/ - over - aaaaatatttalataatattaaaaa Spanish Rice Vegetable Fried Rice This classic-style Spanisls rice is ntade hearry with whole grain Iou ran chaase your {avorite vegetables as yau like. Ilte secrel Io 0ron'n rice and vegetables. mafung fried rire rs usrng le{tavar rite! 'Tbsp, 1 vegetabte oil 2 lbsp. ',ieg etable oil, dir,,ided I small onion, dropped {up chopped carrots 1 small green bell peppa, chopped CUP chopped celery or bok choy 2 cloves garlic, minced (Lill chopped broccoli 1 cup brown rice 1 cup sliced green onions 'l 2h cups low-sodium rhicken broth tsp. gratd fresh ginger (optionall 1 ( 14. 5 oz.) can diced tomatoes 3 cups chiltecl, cooked brorvn rice chopped rilmtro (optionali 2 large eggs, beaten 2 lbsp. soy sau[e 1. Heat oil in large skillet over rnediLrm heat. Add onion, green pepper 2 tsp. dark sesane oil (optional) and qarlic cook, stirring occasionally, 3 minuter Stir in brolvn tice and cook about J minutes or until lightly toasted. L Heat I tablespoon oil in large nonstick skillet or wok over medium- high heat. Cook carrots, celety, broccoli, green onions and ginqer, ?.Add chicken broth and tomatoes wifi their iuice. Bring to a boil; stirring freqrently, 3 to 4 minutes or until tender'ffisp. reduce heat and simmel tighdy rovered, 3G to 40 minutes ot'until rice is tender. 2.Add I tahlespoon oil and the rice; cook, stirring frequendy, until rice is heated through. 3. Season,uvith salt and pepper. Stir in chopped cilantro, if desired. hilakes 8 servings. 3. Push rice rnixture toward edge of skillet, p0ur egg in centet and stir genfly to cook; gradually rtir in rice Drizzle with soy sance and Each serving provides 130 calorier 4 gram5 prot€in,3 grams fat 22 grams carbohydrate 2 grams tleary fiber, 0 milligrams cholesterol, Eesame o[], if desired. Toss l,'rell. Makes 6 servings. 150 millig;ams sodium. Each sewing provides 200 calorieq 6 gramt protein, T grams ht 28 gramr caftohydmte 4 grams deEry fiber. 70 milligrams cholesttrcl, 510 milligrams sodium. ;;;;;; ;;;;;,,o*n Rice sarad Chicken Broccoli Brown Rice Casserole Saiads wi* brown rire are easy and satisfyrng. &rs one combines {hicken and rire is a dassir con*hation. Adding vegetables mdkes rice with garden vegetables, fresh herbs and /eman-oiive ail dressing. ila romplefe meal. 3 rups cooked bro'arn rice 3 cups cooked broi.in rice 1 cuP choPPrg{ curumber 1 pkg. frozen broccoli florets or cuts, thawed 1 eup chopped seeded tomato 3 cups rubed, rooked chicken or turkey t[ cup sliced green onions 1 can ilOYl oz.) cteam of mushrr:om or chicken soup 7: cup chopped fresh parsley 1 rup low{at milk Iri ground black pepper cup rhopped fresh ntint leaves '/r tsp. rii cup olir,,e oil 2 cups shredded cheddar or colby cheese. divided Ir cip lemon iuice L ln 3-qt rectangular or ovd b*ing dish, layer rice, hroccoli Ili salt tsp. and chicken. ,; trp. ground black pepper 2. In medium microwavahle howl, combine soup, milk and pepper" 1. (ombine rice. cucumbel tomato, gleen onions, parslqr and mint in fu{icroltave on H16H 2 to 3 minutes or until hoL Stir until creamy a large bolvl. add 1 cup ctreese ln small mix olive oil, lemon saltand peppa. Pout over 2. a bowl iuice 3. Pour soup mixture over all ingredierts in baking dish. Using a fork, toss well; chill. Makes 6 rice minture and servingl moue ingredients gendy t0 allow sauce to flow through layets. Car be seled on bed oflettuce or used as a filling for pita bread 0r tortillar 5prinkle remaining cheese qver top. 6reek Salad Twist: Add l/3 cup crumbled feta cheese and 1/3 cup 4. Bake at 375"F for l0 minutes or until sauce is bubbty atd eheese ir pitted Kalanrata or black olives, sliced. melted. Makes 6 servings. Each seruing providrs 21 0 caloricl 3 grams protcin, 1 0 gramr fat Each serving provides 370 calories, 39 grams protein, 9 grams fut 26 grams <arbohydrate 3 Eams dehry fibrt 0 milliryams cholcsterol, 32 qrams caftohydrate 5 qrams dieta.y fiber, 75 milligrams cholesterol, 2t0 millignms sodium- 750 milligmms sodium- CROWNTI$THEUSA For more recipes and to download rice information, visit vvww.usariGe.com/wic.
Load more

Recommended publications
  • Prodwrkshp 3.Qxd
    California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
    [Show full text]
  • Instruction Manual Instruction Piezas De Repuesto Se Pueden Encontrar En Línea
    1 www.AromaCo.com/Support . ARC-687D-1NG found online. Visit online. found replacement parts can be be can parts replacement questions and even even and questions Manual de instrucciones Answers to many common common many to Answers La arrocera favorita de los Estados Unidos Arrocera y vaporera 1-800-276-6286 . ¿Preguntas o dudas acerca Call us toll-free at toll-free us Call de su arrocera? experts are happy to help. to happy are experts Antes de regresar a la tienda... Aromas customer service service customer Aromas Nos expertos de servicio al cliente Before returning to the store... the to returning Before estará encantado de ayudarle. Llámenos al número gratuito a about your rice cooker? rice your about 1-800-276-6286. Questions or concerns concerns or Questions Americas Favorite Rice Cooker Rice Favorite Americas Rice Cooker & Food Steamer Food & Cooker Rice Las respuestas a muchas preguntas comunes e incluso Instruction Manual Instruction piezas de repuesto se pueden encontrar en línea. Visita: www.AromaCo.com/Support. ARC-687D-1NG 54 Todos los derechos reservados. derechos los Todos ©2012 Aroma Housewares Company Housewares Aroma ©2012 www.AromaCo.com 1-800-276-6286 U.S.A. San Diego, CA 92121 CA Diego, San 6469 Flanders Drive Flanders 6469 Aroma Housewares Co. Housewares Aroma Congratulations on your purchase of the Aroma® 14-Cup Digital Rice Cooker. In no time at all, youll be making fantastic, restaurant-quality rice at the touch of a button! Por: Publicada Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to uffy perfection.
    [Show full text]
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • Phytochemical Profiles of Black, Red, Brown, and White Rice from The
    Article pubs.acs.org/JAFC Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France Gema Pereira-Caro,† Gerard Cros,‡ Takao Yokota,¶ and Alan Crozier*,† † Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom ‡ Laboratoire de Pharmacologie, CNRS UMR 5247 and UniversitéMontpellier 1 and 2, Institut des Biomoleculeś Max Mousseron, Facultéde Pharmacie, 15 avenue Charles Flahault, Montpellier 34093 cedex 05, France ¶ Department of Biosciences, Teikyo University, Utsunomiya 320-8551, Japan ABSTRACT: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O- glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecy- cloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/ g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21−24 μg/g) and γ- oryzanol (12.3−8.2 μg/g), together with trace levels of the carotenoids lutein and zeaxanthin. Neither anthocyanins nor procyanidins were detected in brown and white rice.
    [Show full text]
  • 2021 United Way Cookbook Index
    Index Ahi Carpaccio ........................................................................................... 1 Almond Graham Crackers .................................................................... 121 Aunty Elaine’s Magic Jello .................................................................... 122 Baby Arugula and Watermelon Summer Salad ...................................... 21 Baked Chicken ....................................................................................... 55 Baked Shoyu Chicken ............................................................................ 56 Baked Spaghetti ..................................................................................... 57 Baked Sushi ........................................................................................... 22 Baked Tofu.............................................................................................. 59 Baked Tofu (Ornish Friendly) .................................................................. 58 Balsamic Glaze..................................................................................... 148 Banana Bread....................................................................................... 123 Banana Muffins with Fancy Topping ..................................................... 124 BBQ Hamburger Patties ......................................................................... 60 Beef or Chicken Broccoli ........................................................................ 61 Beef Stew ..............................................................................................
    [Show full text]
  • Comparison of Aroma Active and Sulfur Volatiles in Three Fragrant Rice Cultivars Using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee A, , Russell L
    Food Chemistry 154 (2014) 1–6 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD ⇑ Kanjana Mahattanatawee a, , Russell L. Rouseff b a Department of Food Technology, Faculty of Science, Siam University, 38 Petchkasem Road, Phasi-Charoen, Bangkok 10160, Thailand b Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA article info abstract Article history: Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised Received 13 October 2013 and identified using SPME GC–O, GC–PFPD and confirmed using GC–MS. A total of 26, 23, and 22 aroma Received in revised form 21 December 2013 active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline Accepted 30 December 2013 was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, Available online 8 January 2014 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl Keywords: trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, PCA b-damascone, b-damascenone, and A-ionone, contributing nutty, sweet floral attributes to the aroma of Cooked rice Headspace SPME cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance.
    [Show full text]
  • Brown Rice Brown Rice
    BROWN RICE BROWN RICE NUTRITION NUTRITION Did you know all white rice starts out as brown rice? Brown rice is a whole grain Did you know all white rice starts out as brown rice? Brown rice is a whole grain because it doesn’t have its outer layer (which is full of nutrients!) removed. because it doesn’t have its outer layer (which is full of nutrients!) removed. Brown rice is chewier than white rice, and has a mild nutty flavor. People who Brown rice is chewier than white rice, and has a mild nutty flavor. People who consume brown rice regularly start to prefer its delicious flavor. consume brown rice regularly start to prefer its delicious flavor. Compared to white rice, brown rice contains about 4-5 times as much fiber, Compared to white rice, brown rice contains about 4-5 times as much fiber, which is essential for good digestive health. which is essential for good digestive health. Brown rice is also a great source of: Brown rice is also a great source of: Potassium (important for muscle and heart function, and promotes Potassium (important for muscle and heart function, and promotes healthy blood pressure healthy blood pressure Magnesium (needed by nervous system, heart, and immune system) Magnesium (needed by nervous system, heart, and immune system) Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of Manganese, selenium, vitamin B1, vitamin B3, folate, and zinc (all of which are essential nutrients!) which are essential nutrients!) PREPARE PREPARE Because of its outer layer, brown rice takes longer to cook than white rice.
    [Show full text]
  • Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
    Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values.
    [Show full text]
  • Sudestada-ALL-Menu-2.Pdf
    est. 2019 ALL DAY MENU #SudestadaJakarta BIENVENIDO A SUDESTADA JAKARTA Welcome to SUDESTADA JAKARTA, a specialty Argentinian Grill, Bar and Cafe inspired by the vivacious Latin culture. SUDESTADA /su.des.ta.da/ (n.) “powerful wind, particularly the cool strong breeze before a mighty storm” is regarded as an auspicious name in Argentinian culture that brings good luck. Bringing vibrant Argentinian charm to Jakarta’s Aer a taste of our honest cuisine and being culinary scene, Sudestada's guests can expect a immersed in the enchanting neoclassical wholesome and authentic dining experience. ambiance, the wines and the culture, you may Under the helm of our well-seasoned executive come as a guest, but you will leave as el amigo. chef, Victor Taborda, an Argentine native with his team of experienced cooks, their passion and Buen provecho, hope create a new benchmark for Latin culinary oerings, taking them to new heights with contemporary touches that translates from the Enjoy�Your�Meal! plate to your palate. @sudestadajakarta 1 Chef Victor is an Argentinian native of Neuquen, a beautiful town on northern Patagonia. Spent his childhood helping out in his father’s steakhouse has allowed Victor to absorb the concepts of Argentinian Asado by blood. He shares his profound love for his country and its remarkable cuisine to a wider audience who are constantly hungry for food and authentic experiences, Jakarta and beyond. Chef Victor Taborda Argentinian Style Pizzas PIZZAS ARGENTINAS NAPOLITANA Tomatoes, oregano, green olives ..................... 140 PEPPERONI Beef pepperoni .................................................. 150 MORRONES Y JAMON Red bell peppers and ham ................... 170 MOZZARELLA Tomato sauce and olives ...............................
    [Show full text]
  • WIC Healthy Rice Bowls
    Build Healthy Rice Bowls with layers of flavor... Here are some thought-starters for rice bowl combinations, or create your own! Brown Rice Basics Just begin with brown rice.... Brown rice is an easy choice with your WIC voucher! You can find brown rice along side white rice on supermarket shelves in regular, RICE BOWL VEGETABLES SAUCE, SEASONING instant or quick-cooking forms. Brown rice combines well with other VARIETIES OR FRUIT PROTEIN OR GARNISH healthy foods in the WIC Food Package to make your favorite Southwest Green and red pepper Grilled chicken Garnish with shredded dishes. Rice bowls are also a great way to use leftover meats, beans Fajita Bowl strips, onions, corn or beef strips cheese, salsa and vegetables. Green and red pepper Stir-fried chicken Sweet and sour sauce, Sweet & Sour strips, green onions, or pork strips crispy wonton strips STORING RICE: Bowl pineapple • Store uncooked brown rice up to 6 months in the pantry, or refrigerate Tomatoes, onions, Taco-seasoned Garnish with cheddar or freeze rice for longer shelf life. Taco Bowl green pepper strips ground beef cheese, low-fat sour cream or chicken and tortilla chips • Plan ahead for your next meal by cooking extra brown rice. Store cooked rice in the refrigerator for up to 5 days or in the freezer for up to 6 months. Vegetarian Cucumbers, tomatoes Black, pinto or Italian salad dressing. Now you are one step ahead to another meal! carrots, celery kidney beans Garnish with shredded Salad Bowl cheese TIPS: Brown Rice Red peppers, hot Chicken, pork Thai peanut sauce or • Different types of rice require different Thai Bowl peppers, pea pods, or seafood curry sauce.
    [Show full text]
  • Crisostomo-Main Menu.Pdf
    APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked
    [Show full text]
  • Alkaline Foods...Acidic Foods
    ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons
    [Show full text]