Beta Vulgaris As a Natural Nitrate Source for Meat Products: a Review
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Carter Kelsey .Swiss Chard.Pub
Special points of interest: The stalks of Swiss chard are completely edible; in fact, in Europe they are considered the best part of the plant and the leaves are often thrown away. close relative of the beet root Don’t cook Swiss chard in an aluminum pot; the chard contains oxalic acid, which will discolor the pot. Nutrition Vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, pro- tein, phosphorus, vitamin B1, zinc, folate, iron, biotin, niacin and pan- tothenic acid. Health benefits may include maintenance of bone health and vision, prevention of various types of cancers, promotion of lung health, maintenance and immune health, and increased muscle and men- tal health. Swiss chard is a great anti-inflammatory food, and increases energy. Thus we can see why it makes the list of “Superfoods.” Description With a name like Swiss chard, you would expect it to be native to Swit- zerland. Even though it indeed grows best in cooler climates, it is not however, Swiss. Chard has been traced back to the gardens of Baby- lon. The name derives from the Latin for “thistle.” Beta vulgaris) SUPERFOOD Swiss Chard a relative to beets and spinach shares a taste profile with both of them. (Has leaves similar in looks to spinach with stems that range from white to yellow and red depending on the cultivar. A variety of these is what we refer to as “rainbow chard” with a taste similar to beet greens and spinach with a slight bitterness and saltiness Swiss Chard: ( SWISS CHARD: (BETA VULGARIS) SUPERFOOD Preparation: Wash the chard well to contained in the chard will pizzoccheri) or sauteed. -
Effects of Chard
Biosci. Biotechnol. Biochem., 68 (8), 1640–1648, 2004 Effects of Chard (Beta vulgaris L. var cicla) on the Liver of the Diabetic Rats: A Morphological and Biochemical Study Ozlem OZSOY-SACAN,1 Omu¨rKARABULUT-BULAN,2 Sehnaz BOLKENT,2 y Refiye YANARDAG,1; and Yasemin OZGEY1 1Department of Chemistry, Faculty of Engineering, Istanbul University, 34850-Avcilar, Istanbul, Turkey 2Department of Biology, Faculty of Science, Istanbul University, 34459-Vezneciler, Istanbul, Turkey Received January 8, 2004; Accepted May 13, 2004 Chard (Beta vulgaris L. var cicla) is one of the systems.3) The increased production of ROS has been medicinal herbs used by diabetics in Turkey. It has been attributed to protein glycation and/or glucose auto- reported to reduce blood glucose. We have investigated oxidation owing to a hyperglycemic environment. An the effect of chard extracts on the liver by biochemical impaired radical scavenger function has been linked to and morphological investigation. The plant extract was decreased activity of enzymatic and non-enzymatic administered by the gavage technique to rats at a dose of scavengers of free radicals.4) 2 g/kg every d for 28 d, 14 d after experimental animals The aim of antidiabetic therapy is to normalize the were made diabetic. In the diabetic group, some blood glucose level and prevent diabetes-induced com- degenerative changes were observed by light and plications. The antihyperglycemic effect of antidiabetic electron microscope examination, but degenerative drugs and their effect on diabetic complications are still changes decreased or were not observed in the diabetic being evaluated. Recently, the role of plant extract in the group given chard. -
IN14 Haute Healthy Cuisine Recipes 02.Indd
Haute healthy cuisine BEETROOT WITH MUSTARD SORBET, 01 / L’ATELIER DE JOËL ROBUCHON SILVERY SEA BASS IN HAY-STEAM DRIZZLED WITH BRAISING JUICE AND HERBS BY MICHEL GUÉRARD, LES PRÉS D’EUGÉNIE / 02 CABBAGE AND BEETS WITH PEAR 03 / BY PAUL IVIC, TIAN RESTAURANT WATER GARDEN BY HEINZ BECK, LA PERGOLA / 04 XAVIER BOYER Beetroot with mustard sorbet, L’Atelier de Joël / 01 Robuchon METHOD GREEN MUSTARD SORBET Bring the water and the sugar to boil to make a syrup. Once it has reached a syrup-like consistency, take it off the heat and mix with the green mustard. Slowly add the orange juice and mix together. Freeze the mixture and then place in a home ice cream machine or Pacojet. BEETROOT TARTARE Take a ripe avocado and blend into a paste. Dice the cooked beetroot into small cubes along with the Granny Smith and Golden apples. In a separate bowl, incorporate the blended avocado with the diced beetroot and apples to create an equal mixture of ingredients. Plate in a circle on the plate and finish with a herb salad and drizzle the extra virgin olive oil on top of the tartare. I like to use INGRED IENTS tarragon, basil, dill and chives for a delicate, pretty yet punchy salad. GREEN MUSTARD SORBET • 200ml orange juice • 200ml water • 60g sugar • 200g green mustard BEETROOT TARTARE • 100g cooked beetroot • 75g avocado • 50g Granny Smith apple • 50g golden apple • 20ml extra virgin olive oil Haute healthy cuisine FOUR International 01/16 MICHEL GUÉRARD Silvery sea bass in hay-steam / drizzled with 02 braising juice and herbs METHOD BROTH SAUCE Bring the vegetable broth to boil with butter, garlic crisps and teriyaki sauce. -
The Seven Nutrients Americans Are Most Deficient In
The Seven Nutrients Americans are Most Deficient In Eating healthy is on a lot of people's minds these days, but the U.S. Department of Agriculture's most recent National Health and Nutrition Examination Survey (NHANES) has found that many Americans' diets are still not up to par. The problem is not a lack of food, but rather a lack of nutritious foods that supply the vitamins and minerals our bodies depend on to function. In fact, about 30 percent of the calories that Americans consume daily are from nutrient-poor junk foods like sweets, desserts, soft drinks, alcoholic beverages and salty snacks, a study published in the Journal of Food Composition and Analysis found. "What is really alarming is the major contribution of 'empty calories' in the American diet," said Gladys Block, professor of epidemiology and public health nutrition at the University of California, Berkeley. "We know people are eating a lot of junk food, but to have almost one-third of Americans' calories coming from those categories is a shocker. It's no wonder there's an obesity epidemic in this country." Further, probably as a result of not eating nutritious foods, many Americans are lacking in crucial nutrients. Ironically, Block points out, it's possible to be overweight and still be undernourished. "It's important to emphasize that sweets, desserts, snacks and alcohol are contributing calories without providing vitamins and minerals," Block says. "In contrast, such healthy foods as vegetables and fruit make up only 10 percent of the caloric intake in the U.S. diet. -
Diallylthiosulfinate (Allicin), a Volatile Antimicrobial from Garlic (Allium
molecules Article Diallylthiosulfinate (Allicin), a Volatile Antimicrobial from Garlic (Allium sativum), Kills Human Lung Pathogenic Bacteria, Including MDR Strains, as a Vapor Jana Reiter 1, Natalja Levina 2, Mark van der Linden 2, Martin Gruhlke 1, Christian Martin 3 and Alan J. Slusarenko 1,* 1 Department of Plant Physiology, RWTH Aachen University, 52056 Aachen, Germany; [email protected] (J.R.); [email protected] (M.G.) 2 German National Reference Centre of Streptococci (GNRCS), University Hospital RWTH Aachen, 52074 Aachen, Germany; [email protected] (N.L.); [email protected] (M.v.d.L.) 3 Institute of Pharmacology and Toxicology, Medical Faculty of RWTH Aachen University, 52074 Aachen, Germany; [email protected] * Correspondence: [email protected]; Tel.: +49-(0)241-802-6650 Received: 13 September 2017; Accepted: 9 October 2017; Published: 12 October 2017 Abstract: Garlic (Allium sativum) has potent antimicrobial activity due to allicin (diallylthiosulfinate) synthesized by enzyme catalysis in damaged garlic tissues. Allicin gives crushed garlic its characteristic odor and its volatility makes it potentially useful for combating lung infections. Allicin was synthesized (>98% pure) by oxidation of diallyl disulfide by H2O2 using formic acid as a catalyst and the growth inhibitory effect of allicin vapor and allicin in solution to clinical isolates of lung pathogenic bacteria from the genera Pseudomonas, Streptococcus, and Staphylococcus, including multi-drug resistant (MDR) strains, was demonstrated. Minimal inhibitory (MIC) and minimal bactericidal concentrations (MBC) were determined and compared to clinical antibiotics using standard European Committee on Antimicrobial Susceptibility Testing (EUCAST) procedures. The cytotoxicity of allicin to human lung and colon epithelial and murine fibroblast cells was tested in vitro and shown to be ameliorated by glutathione (GSH). -
Spinach Large Bowl of Cool Water; Swirl Gently with Hands
Arkansas Fresh Preparation Tips • Trim off roots, separate leaves and drop into a Spinach large bowl of cool water; swirl gently with hands. • Lift out leaves, letting sand and grit settle, then History empty and refill bowl. Repeat until leaves are clean. Spinach was grown over 2,000 years ago in Iran. The name for spinach came from the Persian word • Pinch off the stems and midribs if they are thick “ispanai” which means “green hand.” Ispanai later and tough. became “spanachia,” then spinach. Spinach was • For very crisp spinach, dry in salad spinner or taken to China in 647 A.D. and to Spain in 1100. shake it dry in a colander; wrap it in paper towels In 1806, spinach was first listed in American seed and refrigerate. catalogs. In the 1920s, the U.S. pushed spinach • Cook spinach by blanching, microwaving, commercially, with Popeye the Sailorman cartoons sautéing or steaming. being a great advocate of spinach. Spinach is used as a leafy green and eaten raw in salads. It is also used as a cooked green (potherb) much like turnip Nutrition Information greens or collard greens. Spinach is low in calories yet extremely high in vitamins, minerals and other phytonutrients Varieties (natural plant chemicals with human nutritional • Savoy: crinkly, curly leaves with a dark green value). It contains large amounts of vitamin A and other carotenoids, phosphorus and potassium. color; sold in fresh bunches at most markets. Spinach also contains iron and calcium, although • Flat or smoothleaf: unwrinkled, spade they are not well absorbed. shaped leaves, easier to clean than savoy. -
Growth Stage Modulates Salinity Tolerance of New Zealand Spinach (Tetragonia Tetragonioides, Pall.) and Red Orach (Atriplex Hortensis L.)
Annals of Botany 85: 501±509, 2000 doi:10.1006/anbo.1999.1086, available online at http://www.idealibrary.com on Growth Stage Modulates Salinity Tolerance of New Zealand Spinach (Tetragonia tetragonioides, Pall.) and Red Orach (Atriplex hortensis L.) CLYDE WILSON*, SCOTT M. LESCH and CATHERINE M. GRIEVE United States Department of Agriculture, Agricultural Research Service, United States Salinity Laboratory, 450 West Big Springs Road, Riverside, CA 92507, USA Received: 4 August 1999 Returned for revision: 29 September 1999 Accepted: 8 December 1999 The response of two speciality vegetable crops, New Zealand spinach (Tetragonia tetragonioides Pall.) and red orach (Atriplex hortensis L.), to salt application at three growth stages was investigated. Plants were grown with a base nutrient solution in outdoor sand cultures and salinized at 13 (early), 26 (mid), and 42 (late) d after planting (DAP). For the treatment salt concentrations, we used a salinity composition that would occur in a typical soil in the San Joaquin Valley of California using drainage waters for irrigation. Salinity treatments measuring electrical 1 conductivities (ECi) of 3, 7, 11, 15, 19 and 23 dS m were achieved by adding MgSO4 ,Na2SO4 , NaCl and CaCl2 to the base nutrient solution. These salts were added to the base nutrient solution incrementally over a 5-d period to avoid osmotic shock to the seedlings. The base nutrient solution without added salts served as the non-saline control (3 dS m1). Solution pH was uncontrolled and ranged from 7.7to8.0. Both species were salt sensitive at the early seedling stage and became more salt tolerant as time to salinization increased. -
August - At’S Esh? Berry FRESH Breakfast Specials LUNCH Specials SALADS All Salads Served with Corn Bread & Pineapple Butter
We buy fresh & Visit us online local foods berryfresh.cafe so you eat well! August - at’s esh? bERRY FRESH Breakfast specials LUNCH specials SALADS all Salads served with Corn Bread & Pineapple Butter NEW! SANDWICHES NEW! CRÈME BRULEE STUFFED FRENCH TOAST IRISH EGGS BENEDICT GRILLED CHICKEN, COCONUT, Challah bread stuffed with cream brulee, dipped in Toasted English muffin topped with our homemade NEW! BLACKBERRY, PAPAYA & MANGO SALAD almond scented egg batter, rolled in cornflakes. corned beef hash, poached eggs & freshly OPEN FACED GREEN GODDESS Mixed fresh greens topped with a medley of fresh blackberries, Drizzled with our homemade country cream sauce homemade Hollandaise sauce 11.99 TURKEY AVOCADO TOAST SANDWICH papaya & mango pieces, bleu cheese crumbles, candied walnuts, & topped with whipped cream. 10.99 Multi grain toast, leaf lettuce, avocado, oven tomatoes dusted w/coconut & served with citrus dressing. 11.99 NEW! roasted turkey, fire roasted yellow & red PORK BELLY BENEDICT NEW! CAPTAIN CRUNCH FRENCH TOAST tomatoes & fire roasted artichokes, alfafa SHRIMP, SPINACH & CITRUS SALAD Challah bread dipped in our almond fr toast batter. Two poached eggs, Two pieces of deep fried pork belly served on topped of a fresh baked buttermilk sprouts served open faced with a Green Goddess Fresh Spinach leaves, roasted red pepper,sliced Topped with strawberries, blackberries & sliced bananas. almonds, fresh orange slices, caramelized onions, goat Finished with powdered sugar & whipped cream. 10.99 biscuit topped with a tomato bacon jam & our dressing drizzle. Served with fresh fruit 10.99 homemade Hollandase sauce. 11.99 cheese, lightly seasoned grilled shrimp with honey NEW! bacon Dijon dressing. -
Evaluation of Antibacterial Activity of Spices and Vegetables Against Bacillus Methylotrophicus Strain Kharuss 0103
International Journal of Pharmaceutical Science Invention ISSN (Online): 2319 – 6718, ISSN (Print): 2319 – 670X www.ijpsi.org Volume 2 Issue 7‖ July 2013 ‖ PP.37-42 Evaluation of Antibacterial Activity of Spices and Vegetables against Bacillus methylotrophicus strain Kharuss 0103 Khusro A1, Aarti C2, Preetamraj JP1, Kingsley SJ1 1Department of Plant Biology and Biotechnology, Loyola College, Chennai. India 2Department of Biotechnology, M.S.Ramaiah College of arts, science and commerce, Bangaluru. India ABSTRACT: In this investigation the antibacterial activity of aqueous extracts of commonly used spices and vegetables were assayed against Bacillus methylotrophicus strain Kharuss 0103 isolated from poultry farm. Garlic (Allium sativum) extract showed maximum inhibitory effect on Bacillus methylotrophicus strain Kharuss 0103. Aqueous extracts of Zingiber officinale, Allium cepa, Beta vulgaris and Momordica charantia did not inhibit the growth of tested bacteria. Allium sativum were showing zone of inhibition of 30 mm and 24 mm using Agar well diffusion method and Agar disc diffusion method respectively against this strain. These results suggest that Allium sativum is a potential spice for inhibiting the growth of this bacterial strain isolated from poultry farm. KEYWORDS: Antibacterial activity, Agar well diffusion method, Disc diffusion, Poultry farm bacteria, Spices extract, Vegetables extract. I. INTRODUCTION In recent years food safety concerns have been focused on several pathogens. Man has been using natural products of animals, plants and microbial sources for thousands of years either in the pure forms or crude extracts [1]. Vegetables, herbs and spices are an important part of the human diet. They have been used for thousands of years to enhance the flavour, colour and aroma of food. -
Reduced-Rate Herbicide Sequences in Beetroot Production
Eleventh Australian Weeds Conference Proceedings REDUCED-RATE HERBICIDE SEQUENCES IN BEETROOT PRODUCTION C.W.L. Henderson Queensland Department of Primary Industries, Gatton Research Station, PO Box 241, Gatton, Queensland 4343, Australia Summary Weed management in beetroot is costly; cur- efficacy and phytotoxicity of low rates of post-emergence rent herbicide strategies are expensive, do not provide herbicides in beetroot production. reliable control and occasionally cause significant crop damage. Sugarbeet producers in the USA and Europe MATERIALS AND METHODS sequentially apply beet herbicides at low rates, with less I conducted the experiment, comprising five replicates of risk of crop damage and at reduced costs. nine weed management treatments, on a black earth soil In a 1995 experiment at Gatton Research Station, at the QDPI Gatton Research Station in south-east we sprayed 4-true-leaf beetroot with a mixture of Queensland. Beetroots (cv. Early Wonder Tall Top) were 0.78 kg ha-1 of phenmedipham and 1.00 kg ha-1 of sown on 30 March 1995, in rows 0.75 m apart, with ethofumesate as the current commercial recommenda- intra-row spacings of 0.05 m. Apart from weed treat- tion. Compared to a hand-weeded control, this reduced ments, beetroot were grown using standard agronomy. beetroot yields by 25%. Spraying 0.31-0.39 kg ha-1 of phenmedipham when beetroots had cotyledons and Weed management treatments I used the registered 2-true-leaves, followed by another 0.31 kg ha-1 one week beet herbicides phenmedipham (Betanal®) and etho- later, yielded 87% of the hand-weeded beetroots. The fumesate (Tramat®) in this experiment. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
15IFM07 Cardiometabolic Food Plan 1200-1400 Final V4.Indd
Cardiometabolic Food Plan (1200–1400 Calories) PROTEINS Proteins o Hummus or other o Refined beans, FATS & OILS Fats bean dips–⅓ c vegetarian–¼ c Servings/day: 7–9 o o o o o o o 1 serving = 110 calories, 15 g carbs, 7 g protein Servings/day: 3–4 o o o o o o o Lean, free-range, grass-fed, organically grown Minimally refined, cold-pressed, organic, meats; non-GMO plant proteins and wild-caught DAIRY & ALTERNATIVES Proteins/Carbs non-GMO preferred fish preferred o Avocado–2 T o Olives, black or Servings/day: 1 o o o o o o o Animal Proteins: o Meat: Beef, buffalo, o Butter–1 t, 2 t green–8 elk, lamb, venison, o Cheese, low-fat–1 oz Unsweetened whipped o Oils, cooking: other wild game–1 oz o Cheese, hard–½ oz o Buttermilk–4 oz o Yogurt, plain or o Chocolate, dark, Butter, coconut o Poultry (skinless): (virgin), grapeseed, o Cottage cheese, Kefir, plain–4 oz coconut (cultured 70% or higher Chicken, Cornish o low-fat–¼ c coconut milk)–6 oz cocoa–1 sq, olive, (extra virgin) hen, turkey–1 oz o Milk: Cow, goat–4 oz rice bran, sesame–1 t o Yogurt, Greek, 1 square = 7 g o Egg or 2 egg o Milk: Almond, Plant Protein: plain–4 oz o Oils, salad: Almond, whites–1 coconut, flaxseed, o Coconut milk, o Burger alternatives: avocado, canola, o Egg substitute–⅔ c hazelnut, hemp, oat, regular, canned– Bean, mushroom, 1½ T flaxseed, grapeseed, o Feta cheese, soy–8 oz hempseed, high-oleic soy, veggie–1 oz o Coconut milk, light, low-fat–1 oz 1 serving = 50-100 calories, 12g carbs, 7g protein safflower,olive (extra o Miso–3 T canned–3 T o Parmesan cheese–2 T Low