Fruits and Vegetables Nutrition

APPLE

• A good heart medicine
• Lowers blood cholesterol
• Lowers blood pressure
• Stabilises blood sugar
• Dampens appetite
• Packed with chemicals that block cancer in animals
• Apple juice kills infectious viruses

BANANA AND PLANTAIN

• prevents and heals ulcers
• Lowers blood cholesterol

BARLEY

• Lowers blood cholesterol
• May inhibit cancer
• Improves bowel function
• Relieves constipation

BEANS

• Includes black beans,black-eyed peas,chickpeas,faba beans,kidney beans,lentils,lima beans,split beans,pinto beans,white Great Northern ,navy and white beans , and common baked beans.
• Reduces bad type blood cholesterol
• Contains chemicals that inhibit cancer
• Controls insulin and blood sugar
• Lowers blood pressure
  

CABBAGE

• Lowers the risk of cancer,especially of the colon
• Prevents and heals ulcers(juice especially)
• Stimulates the immune system
• Kills bacteria and viruses
• Fosters growth

CARROT

• Believed useful in blocking cancer,especially smoking related cancer,including lung
• Lowers blood cholesterol
• Prevents constipation
• Cauliflower
• Reduces risk of cancer,especially colon and stomach
  

BRINJAL

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• Protects arteries from cholesterol damage
• Contains chemicals that prevent cancer in animals
• Contains chemicals that prevent convulsions.

CORN

• Contains chemicals that prevent cancer
• Lowers risk of certain cancers,heart disease and cavities
• Oil lowers blood cholesterol.

COFFEE

• Improves mental performance
• Relieves asthma(broncho-dialtor)
• Relieves x bay fever
• Boosts physical energy
• Prevents cavities
• Contains chemicals that block cancer in animals
• Elevates your mood

FIG

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• Fights cancer
• Juice kills bacteria
• Juice kills roundworms
• Aids digestion
  

FISH

• Thins the blood
• Protects arteries
• Inhibits blood clots(anti-thrombotic)
• Reduces blood triglycerides
• Lowers bad-type blood cholesterol
• Lowers blood pressure
• Reduces risk of heart attack and stroke
• Lessens symptoms of rheumatoid arthritis
• Reduces the risk of lupus
• Ameliorates migraine headaches
• Act as an anti-inflammatory agent
• Regulates immune system
• Prevents cancer in animals
• Relieves bronchial asthma
• Combats early kidney disease
• Increase mental energy

GARLIC

• Fights infections
• Contains cancer-preventive,chemicals
• Thins the blood(anti-coagulant)
• Reduces blood pressure ,cholesterol,triglycerides
• Stimulates the immune system
• Prevents and relieves chronic bronchitis
• Acts as an expectorant and decongestant,

GINGER

• Prevents motion sickness
• Thins the blood
• Lowers the blood cholesterol
• Prevents cancer in animals

GRAPES

• Inactivates viruses
• Thwarts tooth decay
• Rich in compounds that block cancer in animals
  

GREEN CHILLES

• Excellent medicines for the lungs
• Acts as an expectorant
• Prevents and alleviates chronic bronchitis and emphysema
• Acts as a decongestant
• Helps dissolve blood clots
• Kills pain
• Induces euphoria

HONEY

• Kills bacteriaDisinfects wounds and sores
• Reduces perception of pain
• Alleviates asthma
• Soothes sore throats
• Calms the nerves ,induces sleep
• Relieves diarrhoea

LEMON AND LIME

• Prevents and cures scurvy
• Contains chemicals that block cancer

MILK

• Prevents osteoporosis
• Fights infections especially diarrhoea
• Modifies upset stomach from harsh foods and drugs
• Prevents peptic ulcersprevents cavities
• Prevents chronic bronchitis
• Increases mental energy

OATS

• An excellent heart medicine
• Lowers blood cholesterol
• Regulates blood sugar
• Contains compounds that prevent cancer in animals
• Combats inflammation of the skin
• Acts as a laxative

OLIVE OIL

• Reduces bad LDL cholesterol
• Raises good HDL cholesterol
• Thins the blood
• Contains chemicals that retard cancer and ageing
• Lowers risk of death from all causes
• Lowers blood pressure

ONION

• A multi-faceted heart-blood medicine
• Boosts beneficial HDL cholesterol
• Thins the blood
• Lowers total blood cholesterol
• Retards blood clotting
• Regulates blood sugsrKills bacteria
• Relieves bronchial congestion
• Blocks cancer in animals

ORANGE

• Combats certain viruses
• Lowers blood cholesterol
• Fights arterial plaque
• Lowers the risk of certian cancers

PEA

• High in contraceptive agents
• Rich in compounds that prevent cancer in animals
• Prevents appendicitis
• Lowers blood cholesterol

RICE

• Lowers blood pressure
• Fights diarrhoea
• Prevents kidney stones
• Clears up psoriasis(A skin disease)
• Contains chemicals that prevent cancer

SEAWEED OR KELP

• Kills bacteria
• Blocks cancer in animals
• Boosts immune system
• Heals ulcers
• Reduces blood cholesterol
• Lowers blood pressure
• Prevents strokes
• Thins the blood

SOYABEAN

• Excellent cardiovascular medicine
• Lowers blood cholesterol
• Prevents and dissolves gallstones
• Reduces triglycerides
• Regulates the bowels
• Relieves constipation
• Regulates blood sugar

SUGAR

• Acts as a tranquilliser
• Relieves anxiety and stress
• Induces relaxation and sleep
• Boosts concentration in
• some persons acts as an antidepressant

TEA

• Reduces cavities
• Destroys bacteria and viruses
• Fights infections
• Contains chemicals that prevent cancer in animals
• Lowers blood pressureStrengthens capillaries
• Retards atherosclerosis(hardening of arteries)
• Acts as a mild sedative(decaffeinated)
• Kills bacteria
• Heals wounds

WHEAT BRAN

• Relieves constipation
• Prevents diverticular disease, varicose veins,haemorrhoids,and hiatal herniaImproves general bowel functioning
• Linked to lower rates of colon cancer

WINE

• Kills bacteria and viruses
• Prevents heart disease(if taken in very moderate doses)
• Raises good HDL blood cholesterol
• Rich in chemicals that prevent cancer in animals

YOGHURT

• Kills bacteriaPrevents and treats intestinal infections , including diarrhoea
• Lowers blood cholesterol
• Boosts immune system
• Improves bowel functioning
• Contains compounds that prevent ulcers
• anti-cancer activity

fish

A fish is any aquatic vertebrate animal that is typically ectothermic (or cold-blooded), covered with scales, and equipped with two sets of paired fins and several unpaired fins. Fish are abundant in the sea and in fresh water, with species being known from mountain streams (e.g., char and gudgeon) as well as in the deepest depths of the ocean (e.g., gulpers and anglerfish).

Fish are of tremendous importance as food for people around the world, either collected from the wildfishing) or farmed in much the same way as cattle or chickens (see aquaculture). Fish are also exploited for recreation, through angling and fishkeeping, and are commonly exhibited in public aquaria.

Fish have an important role in many cultures through the ages, ranging as widely as deities and religious symbols to subjects of books and popular movies in various cultures.

Fig Fruit

The Common fig is a large, deciduous, shrub or small tree native to southwest Asia and the eastern Mediterranean region . It grows to a height of 3–10 metres (9.8–33 ft) tall, with smooth grey bark. The leaves are 12–25 centimetres (4.7–9.8 in) long and 10–18 centimetres (3.9–7.1 in) across, and deeply lobed with three or five lobes. The fruit is 3–5 centimetres (1.2–2.0 in) long, with a green skin sometimes ripening towards purple. The sap of the tree's green parts is an irritant to human skin





Cultivation and uses

Brinjal vegetable

The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.

Maize/Corn

Maize (IPA: /ˈmeɪz/ - homophone of "maze") (Zea mays L. ssp. mays), known as corn in some countries, is a cereal grain domesticated in Mesoamerica and subsequently spread throughout the American continents. After European contact with the Americas in the late 15th and early 16th century, maize spread to the rest of the world.

Maize is the most widely grown crop in the Americas (332 million tonnes annually in the United States alone). Hybrid maize, due to its high grain yield as a result of heterosis ("hybrid vigor"), is preferred by farmers over conventional varieties. While some maize varieties grow up to 7 metres (23 ft) tall, most commercially grown maize has been bred for a standardized height of 2.5 metres (8 ft).Sweet corn is usually shorter than field-corn varieties.

Maize stems superficially resemble bamboo canes and the internodes can reach 20–30 centimetres (8–12 in). Maize has a very distinct growth form; the lower leaves being like broad flags, 50–100 centimetres long and 5–10 centimetres wide (2–4 ft by 2–4 in); the stems are erect, conventionally 2–3 metres (7–10 ft) in height, with many nodes, casting off flag-leaves at every node. Under these leaves and close to the stem grow the ears. They grow about 3 milimetres a day.

The ears are female inflorescences, tightly covered over by several layers of leaves, and so closed-in by them to the stem that they do not show themselves easily until the emergence of the pale yellow silks from the leaf whorl at the end of the ear. The silks are elongated stigmas that look like tufts of hair, at first green, and later red or yellow. Plantings for silage are even denser, and achieve an even lower percentage of ears and more plant matter. Certain varieties of maize have been bred to produce many additional developed ears, and these are the source of the "baby corn" that is used as a vegetable in Asian cuisine.

Male flower, called the tassel

Maize is a facultative long-night plant and flowers in a certain number of growing degree days > 50 °F (10 °C) in the environment to which it is adapted. The magnitude of the influence that long nights have on the number of days that must pass before maize flowers is genetically prescribed and regulated by the phytochrome system. Photoperiodicity can be eccentric in tropical cultivars, while the long days characteristic of higher latitudes allow the plants to grow so tall that they do not have enough time to produce seed before being killed by frost. These attributes, however, may prove useful in using tropical maize for biofuels.

Stalks, ears, and silk

The apex of the stem ends in the tassel, an inflorescence of male flowers. Each silk may become pollinated to produce one kernel of corn. Young ears can be consumed raw, with the cob and silk, but as the plant matures (usually during the summer months) the cob becomes tougher and the silk dries to inedibility. By the end of the growing season, the kernels dry out and become difficult to chew without cooking them tender first in boiling water. Modern farming techniques in developed countries usually rely on dense planting, which produces on average only about 0.9 ears per stalk because it stresses the plants.

carrot vegetable

Species:

Binomial name

The carrot ( a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called americarp by botanists, which is a type of schizocarp.

Uses and nutrition

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Carrot flowers

Ever since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause hypercarotenemia, a condition in which the skin turns orange (although hypercarotenemia is not itself dangerous unlike overdose of vitamin A, which can cause liver damage). Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes. It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

cabbage vegetable

The cabbage is a leafy garden plant of the Family Brassicaceae (or Cruciferae), used as a vegetable. It is a herbaceous,biennial,dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, forming a characteristic compact, globular cluster (cabbagehead).

The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the English call its head a loaf^{[citation needed]}.

Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate(s).

history

The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage which surpasses all other vegetables." The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Cabbage was developed by ongoing artificial selection for suppression of the internode length. It is related to the turnip

beans vegetable

Several types of beans

Bean is a common name for large plant seeds of several genera of the family Fabaceae (formerly Leguminosae) used for human food or animal feed.

The whole young pods of bean plants, if picked before the pods ripen and dry, can be tender enough to eat whole, whether cooked or raw. Thus the word "green beans" means "green" in the sense of unripe (many are in fact, not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit.

Beans are one of the longest-cultivated plants, broad beans having been grown at least since ancient Egypt, and the common bean for six thousand years in the Americas.

Many modern dry beans come from old-world varieties of broad beans, but most of the kinds commonly eaten fresh come from the Americas, being first seen by Christopher Columbus during his conquest of a region of what may have been the Bahamas, where they were grown in fields.

One especially famous use of beans by pre-Columbian people is the Three Sisters method of companion plant cultivation.

Beans were an important alternative source of protein throughout old and new world history, and still are today. There are over 4,000 cultivars of bean on record in the United States, alone.

An interesting modern example of the diversity of bean use is 15 bean soup, which, as the name implies, contains literally fifteen different varieties of bean.

Barley vegetable

Barley is a cereal grain derived from the annual grass Hordeum vulgare. It serves as a major animal feed crop, with smaller amounts used for malting and in health food, as well as the making of the alcoholic beverages beer and whisky. In 2005 ranking of cereal crops in the world, barley was fourth in quantity produced and in area of cultivation (560,000 km²). It is still used as a food staple in the middle east.

It is a member of the grass family. The domesticated form (H. vulgare) is descended from wild barley (H. spontaneum) and they are inter-fertile.The two forms are therefore often treated as one species, Hordeum vulgare, divided into subspecies spontaneum (wild) and subspecies vulgare (domesticated). The main difference between the two forms is the brittle spike on the seeds of the spontaneum, which assists dispersal.

Food

Oats, barley, and some products made from them

plantain vegetable

The plantainand is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

The population of North America was first introduced to the banana plantain, and in the United States and Europe "banana" generally refers to that variety. The word "banana" is often used (some would say incorrectly, although there is no formal botanical distinction between bananas and plantains) to describe other plantain varieties, and names may reflect local uses or characteristics of varieties: cooking plantain, banana plantain, beer banana, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia.

Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying. Regions with Plantain crops include the Southern United States, the Caribbean, Central America,Bolivia, Peru,Ecuador,Colombia,Southern Brazil, the Canary Islands,Madeira,Egypt,Cameroon,Nigeria,Uganda,Okinawa, andTaiwan. Farmers grow plantains as far north as Northern California and as far south as KwaZulu-Natal.

Plantains are in the genus Musa, and are mostly sterile triploid hybrids between the species Musa acuminata (A genome), and Musa balbisiana (B genome). Musa species are likely native to India and Southern Asia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains from Africa to the Caribbean islands and other parts of the Americas.