FRUITS - NUTRIENTS

FRUITS - NUTRIENTS

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Earlier certain fruits were available only in certain seasons. But now with widespread importing, we have an access to a wide variety of fruits all-year-round. Importing also allows us to benefit by providing different types of nutrients from a variety of soils and different farming techniques. It should always be remembered that fruit should never be cooked but should be eaten fresh and raw. The process of cooking transforms the alkalinity of the fruit to acid and also destroys most of the nutrients. Never purchase fruit in bulk as storing fruits for a longer period destroys not only its nutritional value, but also causes fungal infection of the fruits. Buy only those fruits that you are going to consume within twenty-four hours.

1. Apples  - The varieties are New Zealand Gala (yellow) and Red delicious (Himachal Pradesh).

2. Apricots.

3. Bananas-especially the yellow variety (elaichi of Vasai  or  from Madras). Always buy bananas that are ripe  or else the consistency will be very starchy.

4. Berries-Raspberries and strawberries.

5. Dates-Khadrawi (the dates are soft and almost skinless), Medjool (the largest of all dates, also called as 'the king of all dates').

6. Dried fruits-especially the ones that are sun-dried -apricots, currants, figs (anjeer), prunes (dried plums), raisins, etc.

7. Figs (anjeer) -Kadota.

8. Grapes - grapes from Nasik are excellent quality-wise.

9. Guava (a shiny green-skinned fruit, oblong in shape).

10. Kiwi (a fuzzy fruit, brown-skinned but bright lime-green inside, the size of a lemon, with tiny edible black seeds).

11. Lychee (a small nutlike fruit with a hard brown or reddish skin, which when peeled, a juicy white pulp is discovered with a brown seed in the center).

12. Mango -Alphanzo from Ratnagiri.

13. Melons - Cantaloupe, muskmelon (kharbooja) and watermelon.

14. Oranges - Blood and Valencia.

15. Papaya (a yellowish orange fruit when ripe, which is round or oblong in shape, with black seeds in the center which are bitter and should not be eaten).

16. Peach - Indian red.

17. Pears.

18. Pineapples - Hawaiian variety.

19. Plums - That are also called as prunes.

20. Pomegranate (a pinkish or reddish fruit about the size of a tennis ball with a hard skin. The fruit should be cut into quarters and then  the tiny juicy segments with seeds should be had).

Healthy Skin - Fruits And Vegetables

Healthy Skin - Fruits And Vegetables

Smooth, healthy-looking skin can defy birthdays and speak volumes about a person’s well-being. When one feels vibrant and youthful, whatever their age, their skin reflects this inner glow. In fact, skin is the largest organ in the body, and the outer manifestation of how well one is taking care of him- or herself. Fruits and vegetables are both tasty and nutritious and have a very long history as beauty aids. Often they are mashed into a pulp and applied directly on the skin in the form of a natural facial.

1. Cucumber
Cucumber has a long folk history of use for cooling burns and treating wrinkles. Simply  peel and crush some cucumbers in a blender and apply directly to the affected area. Cucumber slices can also be placed over the eyelids.

2. Carrot
Carrots are high in beta carotene which the body converts into vitamin A. A deficiency of this vitamin can cause dry skin and wrinkling. Carrots also contain the antioxidant beta-carotene and many other cancer-preventing compounds.

3. Purslane
Like carrots, purslane is rich in carotenoids. This herb can be used to make an invigorating face mask with healing properties.

4. Pineapple
Pineapples contain fruit acids called alpha-hydroxy acids that peel off dead skin cells by dissolving the substances that hold the dead skin together. These are used in face peels to treat acne, chapped skin, fine lines, and wrinkles.

5. Avocado
The oils in avacados are patented as a treatment for some forms of dermatitis and arthritis. Avocado oil is rich in vitamins A, D and E, all of which help maintain healthy skin.

6. Grapes
Grapes contain alpha-hydroxy acids, the substances that help peel dead skin cells from the face. Grapes can be mashed in a juicer and applied as a natural facial mask.

7. Papaya
Papaya’s enzymes help remove wrinkles when applied topically and can aid in digesting food when eaten.

8. Foods rich in nucleic acids
Foods rich in nucleic acids (RNA) such as sardines, salmon, tuna, shell fish, lentils, and beans may be helpful for skin problems.

9. Aloe vera juice
Aloe was used by Egyptian pharaohs to treat many skin problems. Aloe vera gel has been used to heal radiation burns since the 1930's.

10. Chamomile
Chamomile is a tasty tea approved in Europe for treatment of inflammatory skin conditions, notably yeast infections. Compounds in chamomile (bisabolol, chamazulene and cy-clic ethers) are anti-inflammatory, bactericidal and fungicidal. Chamomile can also be brewed and used as a compress.

11. Calendula
Calendula flowers are one of the best herbs for skin problems. Research shows that this herb is antibacterial, anti-fungal, anti-inflammatory and antiviral. Calendula also stimulates white blood cells to help speed wound healing. Calendula flowers can be used to make a tea.

12. Ginkgo
Research shows that ginkgo biloba extract signals fibroblast activity in the skin to increase the synthesis of collagen, while serving as an anti -inflammatory agent.

13. Gotu kola
Gotu kola is an Indian herb that stimulates the regeneration of skin cells and underlying connective tissue.

Nutrients Pack - Fruits, Vegetables, and Legumes

Nutrients Pack - Fruits, Vegetables, and Legumes

You’ve probably heard it all your life fruits, vegetables, and legumes are good for you, and it’s important to eat them every day.

Fruits, vegetables, and legumes (drybeans and peas) may reduce the risk of several chronic diseases. Compared to people who eat few fruits, vegetables, and legumes, people who eat higher amounts as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, type 2 diabetes, and cancers in certain parts of the body (mouth,throat,lung, esoph-agus, stomach, and colon-rectum).

A healthy diet is one that: 
Emphasizes a variety of fruits,vegetables, whole grains, and fat-free or low-fat milk and milk products.
Includes lean meats, poultry, fish, legumes (dry beans and peas), eggs, nuts, and seeds.Is low in saturated fats,transfats,cholesterol,salt (sodium), and added sugars.  Balances calorie intake with caloric needs.

Many fruits, vegetables, and legumes are low in calories and high in volume and nutrients.So, if you’re trying to lose weight, fruits, vegetables, and legumes can help you feel full without eating too many calories. Fruits, vegetables, and legumes are packed with vitamins, minerals, fiber, and other nutrients.

Sources of vitamin A (carotenoids) 
Bright orange vegetables like carrots, sweet potatoes, and pumpkin .
Tomatoes and tomato products (sauce, paste, and puree), and red sweet pepper .
Leafy greens such as spinach, collards, turnip greens, kale, beet and mustard greens, green leaf lettuce, and romaine lettuce .
Orange fruits like mango, cantaloupe, apricots, and red or pink grapefruit .

Sources of vitamin C
Citrus fruits and juices, kiwi, strawberries, guava, papaya, and cantaloupe
Broccoli, peppers, tomatoes, cabbage (especially Chinese cabbage), brussels sprouts, and potatoes
Leafy greens such as romaine lettuce, turnip greens, and spinach

Sources of folate
Cooked dry beans and peas
Oranges and orange juice
Deep green leaves like spinach and mustard greens

Sources of potassium 
Baked white or sweet potatoes, cooked greens (such as spinach), and winter (orange) squash
Bananas, plantains, many dried fruits, oranges and orange juice, cantaloupe, and honeydew melons
Cooked drybeans
Soybeans (green and mature)
Tomato products
Beet greens

Different vegetables are rich in different nutrients, so aim for a variety of vegetables throughout the week, including those that are dark green and leafy, orange, and starchy. And, don’t forget dry beans and peas.

BENEFICIAL ITEMS - FRUITS

BENEFICIAL ITEMS - FRUITS

Earlier certain fruits were available only in certain seasons. But now with widespread importing, we have an access to a wide variety of fruits all year round.Importing also allows us to benefit by providing different types of nutrients from a variety of soils and different farming techniques. It should always be remembered that fruit should never be cooked but should be eaten fresh and raw. The process of cooking transforms the alkalinity of the fruit to acid and also destroys most of the nutrients. Never purchase fruit in bulk as storing fruits for a longer period destroys not only its nutritional value, but also causes fungal infection of the fruits. Buy only those fruits that you are going to consume within twenty four hours. 

1. Apples -The varieties are New Zealand Gala (yellow) and Red delicious (Himachal Pradesh).
2. Apricots.
3. Bananas - especially the yellow variety (elaichi of Vasai or from Madras). Always buy bananas that are ripe  or else the consistency will be very starchy.
3. Berries- Raspberries and strawberries.
4. Dates - Khadrawi (the dates are soft and almost skinless), Medjool (the largest of all dates, also called as "the king of all dates").
5. Dried fruits - especially the ones that are sun-dried - apricots, currants, figs (anjeer), prunes (dried plums), raisins, etc.
6. Figs (anjeer) - Kadota.
7. Grapes - grapes from Nasik are excellent quality-wise.
8. Guava (a shiny green-skinned fruit, oblong in shape).
9. Kiwi (a fuzzy fruit, brown-skinned but bright lime-green inside, the
size of a lemon, with tiny edible black seeds).
10. Lychee (a small nutlike fruit with a hard brown or reddish skin, which when peeled, a juicy white pulp is discovered with a brown seed in the center).
11. Mango - Alphanzo from Ratnagiri.
12. Melons - Cantaloupe, muskmelon (kharbooja) and watermelon.
13. Oranges - Blood and Valencia.
14. Papaya (a yellowish orange fruit when ripe, which is round or oblong in shape, with black seeds in the center which are bitter and should not be eaten).
15. Peach - Indian red.
16. Pears.
17. Pineapples - Hawaiian variety.
18. Plums- That are also called as prunes.
19. Pomegranate (a pinkish or reddish fruit about the size of a tennis ball with a hard skin. The fruit should be cut into quarters and then the tiny juicy segments with seeds should be eaten).