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Health benefits of Spirulina
Spirulina fits the description of a super food because it is a wonderful source of…
Health benefits of Cashew nuts
Delicious and crunchy, cashew nuts are a popular snack as well as a healthy source…
Sabja / Basil seeds – health benefits and uses
Ever wondered what these jelly like seeds you find in Asian dessert Falooda? These seeds…
Health benefits of Flax seeds
Flaxseed has health benefits on constipation, cardiovascular diseases like atherosclerosis/coronary artery disease, hypertension, breast cancer,…
Health Benefits of Chia Seeds
Chia seeds are small (~1mm diameter), mottle coloured with brown/grey patches, seeds of a species…
Health Benefits of Cauliflower
Though health benefits of cauliflower was not that researched area in past, however the vegetable had been cultivated and consumed for ages. “Cauliflower is nothing but cabbage with a college education” quoted by Mark Twain. Without contextual knowledge it appears that cauliflower is superior variety of cabbage and has superior health benefits. Quite truly, Cauliflower is one of several vegetables in the species Brassica oleracea, and is related to the cabbage and broccoli. The vegetable is very popular and is available throughout the year. The name cauliflower gets its name from latin word for cabbage – caulis and flower. Cauliflower is native to the Mediterranean region and Asia Minor, where it has been cultivated for more than 2,000 years. It was spread to Western Europe and US in 16th century.
Health benefits of cauliflower are similar to health benefits of broccoli. These health benefits of cauliflower can also be attributed to several phytochemicals which is highlight of the brassica vegetable family. There are major four groups of cauliflower – Italian, Northwest European, Northern European and Asian. It is popularly white in colour, however it comes in other colours like orange, green and purple. Orange cauliflower variety includes “cheddar” and “orange bouquet” varieties and supposed to contain 25 times the level of vitamin A of white varieties. Green cauliflower or known as broccoflower, has other varieties called romanesco broccoli, alverda, green goddess and vorda. Purple cauliflower gets its color from antioxidant group anthocyanin and has exotic names like “graffiti” and “purple cape.”
Rounded mass of curds are the edible part of cauliflower, which are actually undeveloped flower buds, or shoot tips. Cauliflower is generally bland in taste and children don’t generally like its taste. However it is always masked by other ingredients of the recipe and complements them greatly. Cooking brings out inherent sweetness and Cheese is one such ingredient which goes well with cauliflower. Cauliflower is often added to provide creamy texture to food. Inspite of its taste, health benefits of cauliflower are enormous. It is especially great for vegans supplying adequate vitamins and other nutrients. Consumption of cauliflower on regular basis, can provide fantastic health benefits.
Health benefits of Fish oil
Why is there sudden craze of fish oil, fish oil pill or fish oil supplements in the market? Are there really any health benefits of fish oil or fish oil manufacturers have created a buzz on health benefits of fish oil? Why can’t we just consume fish and avoid spending money on these fish oil supplements. In this section we shall try to understand what makes fish oil different and are there really any health benefits of fish oil.
Fish oil is oil / fatty acids derived from the tissues of oily fish. This fish oil contains Omega 3 fatty acids – eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are the actual components that attribute for health benefits to fish oil.
Health benefits of Mustard
Mustard [French: Moutarde Noire, Spanish: Mostaza Negra] is a member of the Brassica family of…
Health benefits of Poppy seeds
Health benefits of poppy seeds include its effect on neural systems and brain, treatment of cancer, treatment…
What are Fats?
Fats are one of the essential nutrients required by our body. Fats consist of a wide group of compounds, generally insoluble in water but soluble in organic solvents.
Fats are converted for storage in the body from glucose. We also derive fats directly from foods. Fats are a mixture of fatty acids composed of carbon molecules linked together with attached hydrogen and oxygen atoms. This carbon–carbon configuration is of high-energy and therefore caloric value of fats is twice the caloric value of carbohydrates. Though Carbohydrates are the principal source of energy to our body, fats are our energy reserve.
Fats insulate the body and cushion vital organs. Almost all the cells in the body can convert fats into energy, a process called fatty-acid oxidation. Most fatty acids are in the form of triglycerides, a combination of fatty acids and a carrier molecule, glycerol. When we eat fats and oils, the body separates the fatty acids from their carrier; likewise when triglycerides in fat tissue are taken out of storage for conversion to energy. Every cell in the body needs fatty acids to produce and build new cells. They are critical in the transmission of nerve impulses and for normal brain development.
Fat has received bad reputation in the diet world, although only some of that reputation is deserved. While bad fats can contribute to poor health, some fats are needed for good health. Better understanding of types of fats and functions of various fats would help us understand more about the fats we need and the fats to avoid.