God's Love We Deliver’s Post

Let’s talk about vegetables , yes, vegetables 😊 Some call it veg or even veggies What readily comes to your mind, when you hear VEGETABLES? 😀 Someone is saying water leave, amaranth, lettuce and other leafy vegetables. Do you know vegetables are beyond that? (I am sure some may be aware) . Let me give you the definition of vegetables. 😀 👇🏽👇🏽👇🏽 Vegetables can be defined as parts of plants consumed as food. These may include the flowers, fruits, stems, leaves, roots, and seeds. So you see? It’s not just the green leafy vegetables as some may have perceived it 😀 Vegetables are important in the diet, just like fruits. They contain vitamins, minerals and fiber. Classes of vegetables 👉🏽Green leafy vegetables– lettuce, spinach, silverbeet etc 👉🏽Cruciferous – cabbage, cauliflower, Brussels sprouts, broccoli etc 👉🏽Marrow – pumpkin, cucumber, zucchini etc 👉🏽Root – potato, sweet potato, beetroot, radish, parsnip etc 👉🏽Edible plant stem – celery, asparagus etc 👉🏽Allium – onion, garlic, shallot etc 👉🏽Seed vegetables- beans, peas etc Including vegetables in your daily diet, will help you to stay healthier, as vegetables contain nutrients needed by the body to function optimally. Swipe through the carousel, to see the classes of vegetables and their functions. Which of these vegetables do you consume regularly? Let me see your response, in the comment section 😀 This post was meant for yesterday’s #wellnesswednesday, but it didn’t make it here, early enough 😊 Enjoy the rest of your day 🤗🤗 #healthyliving #vegetables #health #20dayschallengewithhao

Why you should avoid leafy vegetables during monsoon. Leafy green vegetables are very essential for our daily nutrient intake. But it is always advised by the experts that you should avoid leafy vegetables during Monsoon or in the wet season. https://lnkd.in/dMvf3SGd

"Yams, often mistaken for sweet potatoes, are nutrition-rich tubers that have rough, dusty brown skins and starchy, pale-fleshed interiors. Yams have a neutral taste like potatoes or cassava, unlike sweet potatoes, which are sweet. Just as versatile as potatoes, yams are a primary component of the diets of those in Africa and the Caribbean. And as it turns out, Nigeria produces the most yams globally at a figure of nearly 69%, according to data from the Food and Agricultural Organization of the United Nations compiled by HelgiLibrary. But while the crop is abundant, there is interestingly little if any export. "Beyond being a source of nourishment, yams have significance in Nigerian culture, representing abundance, good fortune, and a bountiful gift from the gods as a result of the labor required to grow and harvest them. This gratitude is shown by the Igbo people through a celebration called the New Yam Festival, still celebrated today. An extremely revered crop in Nigeria, yams are beloved by men and women alike. "In fact, pounded yam, made by boiling and — you guessed it — pounding yams, is a classic side dish in Nigerian cuisine that is commonly eaten by hand and enjoyed with soups and stews.  It's also common in Nigeria to thicken soups with pounded yam, which is a great option since the taste of yam is neutral and it'll add weight to your soup if you're trying to avoid common thickeners like cornstarch. "Other ways to enjoy yams include making fries out of them or thinly slicing them to bake as an alternative to potato chips. "When eating fried or baked yam, you'll be reminded of cassava or yuca fries as the tastes are quite similar. In fact, the flavors are so similar that you can even turn yam into flour and add it to a gluten-free pie crust in place of cassava." "Yams are made up of a starch that isn't digested by the body, which is actually a good thing because it helps keep sugar levels in the blood balanced, according to Healthline. These benefits are supported by the high fiber content in yams, which is also helpful for those who struggle with digestive issues such as IBS or constipation. "Yams are high in antioxidant vitamins like A and C, which are thought to help fight inflammation in the body and bolster the immune system, as noted by the University of Rochester Medical Center. Copper is found in yams; it's great for encouraging hemoglobin and collagen formation in the body, both of which are involved in essential functions such as regulating metabolism. Yams are also a good source of manganese, which aids the digestive system by helping to absorb nutrients and creating enzymes to digest food. "The nutritional profile of yams has long been valued by the "yam belt" that spans Nigeria, Guinea, and Cameroon. However, some researchers have recognized the value of yams and are working to breed both wild and domestic yams to make them resilient to climate change, ensuring food security for future generations." #Copied

The autumnal blaze of colour brought to your plate Regional vegetables offer excellent nutrients, especially in winter. Take red cabbage, for example, better known in Switzerland as red cabbage or "Rotkabis". This power vegetable thrives from August to the end of November. It can be stored easily and is available almost all year round. Wild cabbage was originally native to the coasts of France and southern England. The simple leafy cabbages were cultivated. In the Middle Ages, the first cabbage was grown. Various types of cabbage were subsequently used. The red cabbage "Rubeae caules" was first described by Hildegard von Bingen. It was long regarded as a staple part of the diet of the population of Central Europe. However, the increasing import of vegetables pushed the power vegetable off the menu. Red cabbage contains vitamins C, E, K, carotenoids and iron. The plant substance anthocyanins are responsible for the bright purple colour. They have an antiviral and antibacterial effect. Antioxidants combat both chronic inflammatory processes and free radicals. Mustard oil glycosides give red cabbage its unique flavour. Moreover, it is said to help inhibit cancer cell growth. The low-calorie red cabbage contains healthy, water-binding fibre. So intestinal flora and blood sugar levels. The vegetable deserves a higher status than a simple side dish. Vegetables are versatile in vegan and vegetarian cuisine. They are always a splash of colour on the plate. #anthocyanins

When it comes to weight loss, not all vegetables are created equal; some may hinder progress due to high calorie, carbohydrate, or sugar content. This article explores which vegetables to avoid for weight loss and offers practical tips for making informed choices. Discover the surprising truth about some of your favorite veggies! Read More Here: https://lnkd.in/gURfJcVP

With only 1 in 10 U.S. adults consuming the daily recommended amount of fruits and vegetables, food manufacturers are using fruit and vegetable ingredients in unlikely applications. Cheerios Veggie Blends—available in Blueberry Banana and Apple Strawberry varieties—provides one-fourth cup of fruits and vegetables per serving via fruit puree and vegetable powder. Blueberries provide antioxidants that can support immune benefits while apple, pear, and jicama can provide natural sweetness to address a consumer preference for sugar reduction. Next week we will be at the IFT FIRST Annual Meeting and Expo alongside our sister companies; learn more about how these relationships provide us access to increased product inventory for product concepts and more. #IFT2024 #FoodInnovation #productconcepts #fruits #veggies #productformulations #solutionsnaturally

Did you know that the people from #Teso live longest in #Uganda? One of the secrets is their diet: the traditional food was always composite with at least two legumes and rich unsaturated fat/oil without frying.  #seethispasted #ecadoisauce served with #atap It contains sour milk/bongo which is rich in good bacteria. #comingsoon2024 Here is a free recipe for this delicious #cloeme #spiderplant aka #ecadoi aka #akeu This is a delicacy in Teso and is served during important celebrations such as marriage, celebrating the new harvest but has also become part of the main dishes for most families. From a nutrition perspective, it is rich in vitamin A, vitamin C, folate, calcium, iron, potassium, protein and phytochemicals. This makes it an important dish for expectant and breastfeeding mothers as well, it is known to increase milk production. Ingredients 750g cloeme/ecadoi/akeu 500g bundles amaranths 100g #cissusadenocaulis or 'emoros' leaves which is a wild edible vegetable 1 cup sour milk or 1 lemon or more depending on your desired taste 325g groundnut paste Salt (optional) Method 1) Spread the leaves out in the Sun for 5 minutes 2) Gather the leaves, shake them well to remove any soil and pests 3) Wash the vegetables (ecadoi, amaranths and emoros) thoroughly to remove any soil 4) Place in ecadoi bundles and finely chop the leaves with the stalks and flowers if any. 5)Chop the amaranth leaves and put aside. 6) Place in a pot of boiling water (use a clay pot for best results; these are available in the local markets) 7) Keep turning until the leaves are almost cooked. 8) Add the washed amaranth leaves to the pot. Cook until soft. Remove from the fire and put aside. 9) Prepare 'emoros' leaves, wash and add to the pot containing ecadoi and amaranth. 10) Bring to boil and cook until emoros is tender enough. 11) Remove from the fire, add sour milk (or lemon juice if using ) and leave till the next day for added taste. Otherwise, leave to stand for 2-3 hours. Note, sour milk or lemon in addition to its nutrient value, neutralizes the sour taste of ecadoi. Nutritionally, it is not right to keep pouring away the stock used to boil ecomai as a way of getting rid of the bitterness. 12) When requires, scoop the required amount from the pot, heat it up, add groundnut paste and salt (optional). 13) Serve with millet bread or atap or kwon, and enjoy the goodness of the old healthier days. 5) Chop the amaranths Preparation time: 30 mins Cooking time: 1 hour

🥑 🍅 World Fruit & Vegetable Day 🍓 🥗 “Drinking water is very important to maintain your energy, look after your skin and optimise your heart and muscle function. But many fresh foods naturally contain lots of water too so are important to include in your daily diet,” says Dr Carolyn Lister. Cucumber, tomato, celery, lettuce, courgette, watermelon, strawberries and avocado all have a high water content. In addition, they contain minerals like potassium and magnesium which are important for water and electrolyte balance. “Consuming foods that are a good source of potassium, like avocado and tomato, can counteract the effects of sodium and help remove it from the body, thus maintaining good hydration,” Carolyn explains. “Fruit and vegetables are also naturally low in sodium which is a mineral we need, but don’t need too much of.” #plantandfood #5adaynz #WFVD #freshisbest

It’s a debate: is a tomato a fruit or a vegetable? It looks like both sides of the argument could be right. Technical definitions of "vegetable" can confuse people who are trying to eat well. The distinction between fruits and vegetables varies: botanists focus on plant parts (roots, leaves, fruits), while nutritionists and chefs classify based on nutrients and taste (sweet vs. savory). Tomatoes, eggplants, peppers, and avocados are fruits to botanists but vegetables to nutritionists and chefs. Overall, categorizing produce as fruit or vegetable isn’t necessary for a healthy diet. Avoid overloading on any one type of food and aim for a colorful variety of produce! Watch out for high carb fruits and vegetables - a med banana has 27 grams of carbs - a cup of grapes has 23 grams of carbs - one mango has 50 grams of carbs - a cup of cherries has 22 grams of carbs - a med potato has 37 grams of carbs - a cup of corn has 27 grams of carbs - a cup of cooked peas has 25 grams of carbs - one cub of sliced parsnips has 24 grams of carbs Of course, there's fiber in these as well and that mitigates the blood sugar spike to a point! But at least for me, grapes and cherries are literally like candy! My blood sugar spikes just as much. #HealthyEating #Nutrition #Wellness #DietTips #FoodForThought #ai4good #prevention #metabolichealth #bloodsugar

The chickpea, beans, peas, lentils and soybeans belong to the butterfly family (Fabaceae). This ancient cultivated plant was cultivated in Asia Minor 8000 years ago. The original form of the chickpea can still be found in Turkey. From Turkey, the chickpea then spread throughout Europe. It reached Germany in the first century AD. In the Middle Ages, the chickpea made a name for itself as a foodstuff and medicinal plant. The herbaceous plant of the chickpea can grow up to one metre high. It flowers in white, purple or red. Within dry and warm climates, the plant thrives best. However, the chickpea can also be grown in Switzerland. Nevertheless, most chickpeas available in shopping centres come from the Mediterranean region. Versatile Chickpeas are an essential ingredient in many oriental and Mediterranean dishes. Falafel and hummus are well-known, as are curry dishes. The slightly nutty-tasting chickpeas are also suitable as a main ingredient in stews. Chickpea flour can be used in baked goods as an alternative to wheat flour. Roasted chickpeas also make a fine aperitif snack. Legumes are healthy when cooked well. Chickpeas are about one-fifth protein. The rich fibre content aids digestion. So, the high-calorie content (dried: 300 kilocalories per 100 grams) is less of a problem. The rich content of vitamins A, B, C and E, iron, zinc and magnesium is remarkable. As are the essential amino acids lysine and threonine, which help the body build proteins. #bugs #caraway #digestio