The Contribution of Dark-Green Leafy Vegetables to Total Micro- Nutrient Intake of Two- to Five-Year-Old Children in a Rural
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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. -
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. -
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. -
Nutritional and Chemical Compositions of Two Underutilized Vegetables in Nigeria
Available online at www.banglajol.info Bangladesh J. Sci. Ind. Res. 52(3), 201-208, 2017 nutritional and chemical profile were determined in the 1243.1 (r = 0.9994); kaempferol: Y = 12753x + 1408.5 (r = amongst groups determined by one way ANOVA followed by caffeic acid (32.74, 37.51) was highest in both as revealed in commodities (Gordan et al., 1984; Macfarlane et al., 1988; richer in quantity; both the essential and nonessential amino Asaolu SS, Adefemi OS, Oyakilome IG, Ajibulu KE and Dairo F, Ayodeji S and Adanlawo GI (2007), Nutritional Makkar AOS and Goodchild AV (1996), Quantification of Ross AC (2006), Vitamin A and Carotenoids In: Modern present study. 0.9998); catechin: Y = 12650x + 1407.9 (r = 0.9995) and Duncan’s multiple range tests. Significance was accepted at Table II. Chlorogenic acid (26.39) and rosmarinic acid USDA, 2011). Raw vegetables like spinach, beet greens, okra, acids were higher in S. bifrae than in B. Alba. The amino acid Asaolu MF (2012), Proximate and mineral quality of Crassocephalum crepidioides and Senecio tannins, A laboratory manual, International Centre for Nutrition in Health and Disease, Eds. Shils ME, Shike rosmarinic acid: Y = 11982x + 1309.7 (r = 0.9995); All P>0.05. (18.91) which were lacking in S.biafrae but present in B. alba parsley, leeks and collard greens contained 750, 610, 146, 100, profile is similar to previously reported for C. crepidioides composition of nigerian leafy vegetables, J. Food Res. biafrae., Pak. J. Nutr. 6(1): 35-39. Agriculture Research in the Dry Areas (ICARDA) M, Ross AC, Caballero B and Cousins R, 10th Ed., Materials and methods Nutritional and chemical compositions of two underutilized Vegetables in Nigeria chromatography operations were carried out at ambient while ellagic acid (9.48) in S.biafrae was not detected in B. -
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. -
Bioavailability of Iron from Basella Alba and Amaranthus Hybridus Leaves Supplemented Diet in Iron Deficient Anaemic Albino Rats
BIOAVAILABILITY OF IRON FROM BASELLA ALBA AND AMARANTHUS HYBRIDUS LEAVES SUPPLEMENTED DIET IN IRON DEFICIENT ANAEMIC ALBINO RATS. BY Ceaser Antiya, MOSES DEPARTMENT OF BIOCHEMISTRY FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY ZARIA JANUARY, 2016 i BIOAVAILABILITY OF IRON FROM BASELLA ALBA AND AMARANTHUS HYBRIDUS LEAVES SUPPLEMENTED DIET IN IRON DEFICIENT ANAEMIC ALBINO RATS. BY Ceaser Antiya MOSES, B.SC BIOCHEMISTRY (A.B.U) 2011 MSc/SCIE/44812/2012-2013 A DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTERS DEGREE IN BIOCHEMISTRY DEPARTMENT OF BIOCHEMISTRY FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY, ZARIA NIGERIA JANUARY, 2016 ii DECLARATION I hereby declare that the work in this dissertation entitled ―BIOAVAILABILITY OF IRON FROM BASELLA ALBA AND AMARANTHUS HYBRIDUS LEAVES SUPPLEMENTED DIET IN IRON DEFICIENT ANAEMIC ALBINO RATS” has been performed by me in the Department of Biochemistry under the supervision of Mr. O. A. Owolabi and Prof. E. Oyinke. The information herein derived from literature has been duly acknowledged in the text and a list of references provided. No part of this dissertationwas previously presented for another degree or diploma at any university to the best of my knowledge. …………………………………. ……………………… …………………… Moses Ceaser Antiya Signature Date iii CERTIFICATION This dissertation entitled ―BIOAVAILABILITY OF IRON FROM BASELLA ALBA AND AMARANTHUS HYBRIDUS LEAVES SUPPLEMENTED DIET IN IRON DEFICIENT ANAEMIC ALBINO RATS” by Ceaser, Antiya MOSES meets the regulations governing the award of the degree of MASTER of Science Ahmadu Bello University, and is approved for its contribution to knowledge and literary presentation. -
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. -
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 -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Beta Vulgaris As a Natural Nitrate Source for Meat Products: a Review
foods Review Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review Paulo E. S. Munekata 1,*, Mirian Pateiro 1 , Rubén Domínguez 1 , Marise A. R. Pollonio 2,Néstor Sepúlveda 3 , Silvina Cecilia Andres 4, Jorge Reyes 5, Eva María Santos 6 and José M. Lorenzo 1,7 1 Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; [email protected] (M.P.); [email protected] (R.D.); [email protected] (J.M.L.) 2 Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), Campinas 13083-862, SP, Brazil; [email protected] 3 Departamento de Producción Agropecuaria, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Campus Integrado Andrés Bello Montevideo s/n, Temuco 4813067, Chile; [email protected] 4 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC-PBA, 47 y 116, La Plata 1900, Argentina; [email protected] 5 Departamento de Ciencias Agropecuarias y Alimentos, Universidad Técnica Particular de Loja, Calle París, San Cayetano Alto, Loja 110107, Ecuador; [email protected] 6 Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo 42184, Mexico; [email protected] 7 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence: [email protected] Citation: Munekata, P.E.S.; Pateiro, M.; Domínguez, R.; Pollonio, M.A.R.; Abstract: Curing meat products is an ancient strategy to preserve muscle foods for long periods. -
Phytochemicals, Micronutrients), Anti-Nutrients Accepted: 10-04-2019 and Antioxidant Activity in Commonly Grown Shrawan Singh Genotypes of Basella L
International Journal of Chemical Studies 2019; 7(3): 403-409 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(3): 403-409 Determination of functional constituents © 2019 IJCS Received: 06-03-2019 (Phytochemicals, micronutrients), anti-nutrients Accepted: 10-04-2019 and antioxidant activity in commonly grown Shrawan Singh genotypes of Basella L. Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, India Shrawan Singh, DR Singh, V Shajeeda Banu and LB Singh DR Singh Abstract ICAR- National Research Centre Basella L. is a very important and commonly used leafy vegetable in tropical and sub-tropical region. It for Orchids, Pakyong, Sikkim, India is a poor man’s spinach for traditional cuisine and micronutrient source. Naturally, it has three common types i.e. green, red and intermediate in colours, of them green followed by red are most preferred among V Shajeeda Banu the consumers. The present study observed significant (p<0.05) variation between three genotypes of Division of Horticulture & Basella L.. The leaf of red type ‘CIARI Shan’ had highest ascorbic acid (138.0±1.7 mg/100g), and Forestry, ICAR-Central Island anthocyanin (280.0±2.0 mg/100g), green type ‘CARI Poi Selection’ was rich in chlorophyll (135.0±7.6 Agricultural Research Institute, mg/100g) while flavonoids was highest in leaf of their intermediate type (459.0±3.2 mg/100g). The RP- Port Blair, Andaman and HPLC analysis of leaf samples identified noticeable difference in three types for major carotenoids Nicobar Islands, India (Lutein, zeaxanthin, β-cryptoxanthin, α-carotene and β-carotene), phenolics (Caffeic acid, chlorogenic acid, ellagic acid, sinapic acid and naringin) and anthocyanin (Petunidin, cyandin, petunidin, LB Singh pelargonidin, peonidin and malvidin).