Warning: this is a shameless attempt to gain followers.

      YOU CAN EARN MONEY

Warning: this is a shameless attempt to gain followers.

As I write this, I am 32 short of 5,000. I’d like to gain those in the next two hours.

Robert Younger suggested I make a food post.

We picked up food from one of our favorite local places tonight. If you’re ever in Gainesville, FL, be sure to check out Satchel’s.

মিষ্টি আলু কেন খাবেন........https://kgujy.weebly.com

 

মিষ্টি আলু কেন খাবেন ?

💪

মিষ্টি আলুতে প্রচুর ভিটামিন সি ও ভিটামিন বি৬ থাকে, যা মস্তিষ্ক ও স্নায়ুতন্ত্রের স্বাস্থ্যের জন্য গুরুত্বপূর্ণ। এটি পটাশিয়াম ও ম্যাগনেসিয়ামেরও ভালো উৎস, যা রক্তচাপ নিয়ন্ত্রণে রেখে হার্টের স্বাস্থ্য উন্নত করতে সাহায্য করে।

মিষ্টি আলু সবজি হিসেবে অনেকের খুব প্রিয়। খুব কম দামে সুস্বাদু এই সবজিটি পাওয়া যায়। নিয়ম করে মিষ্টি আলু খেলে ডায়াবেটি নিয়ন্ত্রণসহ ওজনও কমবে। জেনে নিন মিষ্টি আলুর আরো নানান উপকারিতা।

তরকারি ছাড়াও বিভিন্নভাবে ব্যবহার করা যেতে পারে মিষ্টি আলু। এটি সাদা, বেগুনি, খয়েরি, কমলা ও হলুদ রঙের হয়ে থাকে। তবে, বেগুনি ও সাদাই বেশিরভাগ জায়গায় দেখা যায়। খাবারে স্বাদ বাড়ানো ছাড়াও এই সবজির একাধিক পুষ্টিগুণ রয়েছে। সাধারণত, কোনো পাঁচমিশালি তরকারিতে বা কোনো মিষ্টি ডিশে এই সবজি ব্যবহার করা হয়। খেতে যেহেতু মিষ্টি হয়, ফলে অনেকেই এটি এড়িয়ে যান। ডায়াবেটিস রোগীরাও এই সবজি এড়িয়ে যান। এই সবজিই কিন্তু ডায়াবেটিস নিয়ন্ত্রণে সাহায্য করে। পাশাপাশি হজমের সমস্যাও দূর করে। ছবি: সংগৃহীত

প্রচুর পরিমাণে ফাইবার আছে মিষ্টি আলুতে। যা হজমে সাহায্য করে এবং কোষ্ঠকাঠিন্যের সমস্যা দূর করে। এই সবজি খেলে পেট অনেক্ষণ পর্যন্ত ভর্তি থাকে। ফলে ওজন নিয়ন্ত্রণে থাকে ও ওবেসিটি কমায়। হজমে সমস্যার জন্য অনেকেরই মলত্যাগে সমস্যা হয়। এটি ডায়েটে রাখলে সেই সমস্যাও দূর হতে পারে।

অ্যান্টি-অক্সিড্যান্টস থাকে মিষ্টি আলুতে। তাছাড়া ক্যারটেনয়ডস নামের একটি উপাদানও আছে যা কোষের ক্ষয় রোধ করে। এই সবজিতে ভিটামিন ই ও সি থাকে। যা ত্বক ও চুল ভালো রাখতে সাহায্য করে। ত্বককে আলট্রাভায়োলেট রশ্মি থেকে রক্ষা করে। ফলে র‌্যাশ, ত্বক কালো হয়ে যাওয়ার মতো সমস্যা থাকে না।

অ্যান্টি-ক্যানসার উপাদান থাকে বেগুনি রঙের মিষ্টি আলুতে-একটি গবেষণায় এ তথ্য জানা গেছে। এতে অ্যান্থোক্যায়ানিন থাকে যা ব্লাডার ক্যানসার, ব্রেস্ট ক্যানসার, গ্যাস্ট্রিক ক্যানসার রোধ করে। এই উপাদান যে কোনো ক্যানসারের কোষ মেরে ফেলে এবং ক্যানসারের ফলে কোষ নষ্ট হওয়ার পরিমাণ কমায়।

ডায়াবেটিস নিয়ন্ত্রণে রাখে মিষ্টি আলু। মিষ্টি আলুতে যেহেতু ফাইবার থাকে, তাই এটি ডায়াবেটিসও নিয়ন্ত্রণ করতে পারে। অনেকেই ডায়াবেটিস থাকলে মিষ্টি আলু এড়িয়ে যান। কিন্তু বিশেষজ্ঞরা বলছেন, এটা উচিত নয়। অল্প পরিমাণ মিষ্টি আলু দিনে একবার খাওয়া যেতেই পারে। শুধু সুগার নিয়ন্ত্রণ নয়, ডায়াবেটিক রোগীদের কার্ডিওভাসকুলার সমস্যা হওয়া আশঙ্কা থাকে। ফাইবার উপাদানটি সেই থেকেও মুক্তি দেয়।

Benefits of jam fruit

 History

Jam fruit is rich in calcium, iron, potassium and vitamin-C. It contains many nutrients that are essential for good health. The high amount of potassium, calcium and iron present in jam works well to increase bone strength. People should keep this delicious fruit in their diet list.

In our country there are various types of juicy and sweet fruits during summer. Different fruits have different nutritional value. Fruits boost our immune system as well as give energy to the body to fight against diseases. Apart from this, since almost all fruits contain water, they also help to eliminate dehydration in our body. 

Benefits of jam fruit

1. skin problems

Many skin problems are eliminated by eating jam regularly. It helps to tighten the skin. Apart from this, it removes the problem of skin acne, blackheads etc.

2. Digestive problems

Many suffer from digestive problems. Jam can be a very beneficial fruit against digestive problems. According to experts, jam helps to speed up digestion.
  Being one of the most effective sources of dietary fiber, its regular consumption improves digestion and relieves digestive problems. Apart from this, it is also effective in keeping the liver healthy.

3. Beneficial for the heart

Due to the presence of minerals like phosphorus and potassium in jam, it is very beneficial for the heart. It helps keep the heart healthy by controlling blood pressure.

4. Immune booster

Jam helps to boost the immune system of the body. Vitamins B1, B2, B3, B6 and vitamin C contained in this fruit are very useful in increasing immunity. Apart from this, due to the antibacterial properties of jam, it also prevents internal and external infections of the body.

5. Beneficial for teeth and bones

Jam acts as very beneficial to strengthen the teeth. As it contains calcium, magnesium, potassium and iron, it helps in keeping teeth and bones strong. You can mix jam powder with milk to get better results.

6. Useful in diabetes

Since jam has a low glycemic index, it helps control blood sugar levels. So it is very beneficial for diabetic patients. Apart from this, it is also very beneficial to reduce the problem of frequent thirst and urination and weakness in diabetic patients.

Is it safe to eat jam when pregnant

Yes. Jam is safe to eat if you are pregnant. Jam is rich in antioxidants and has a dense nutritional profile, which is beneficial for fetal development and good health.

+ What precautions should be taken while eating jam during pregnancy?

+ Do not drink milk immediately after eating this fruit.

+If you have diabetes, do not eat too much jam, as it has a hypoglycemic effect and causes blood clotting.

+ When should pregnant women avoid jam?

Jam is often collected from the ground by shaking the tree. If the jam is too damaged, not fresh or not properly packed, please do not eat.

Benefits of tomato

 

History 

Tomato is a delicious fruit. We eat it as a salad and cook it as a vegetable

When are tomatoes available 

Tomatoes are mainly available in winter. But now available throughout the year. We use tomato as a vegetable ingredient.

What ingredients do tomatoes contain as vitamin 

Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5 and many other ingredients

Tomato eats all the minerals

Tomatoes contain folate, iron, potassium, magnesium, chromium, choline, copper, iron and many other minerals.

The benefits of eating tomatoes in our body

1 Increases the body's immune system. Eating tomato regularly keeps the body strong and healthy

 2 By eating tomatoes, the blood vessels of the body are increased by eating them regularly. For example - red blood cells, white blood cells and reactions.

3 Lycopene present in tomatoes acts as a skin cleanser and keeps the skin clean.

4 Tomatoes are rich in vitamins and calcium.

5. Tomato controls vitamin A, vitamin B, potassium, cholesterol. and helps lower blood pressure.

6  Tomatoes contain a mineral called chromium that helps regulate blood sugar.

7 Eating tomatoes regularly removes toxins from the body Tomato plays an important role as a source of vitamins in our body Tomato plays an important role in diabetic patients when consumed regularly.

Healthy food of apples

 

Apples

What Is an Apple

>An apple is a crunchy, bright-colored fruit, one of the most popular in the United States. You’ve probably heard the age-old saying, “An apple a day keeps the doctor away.” Although eating apples isn’t a cure-all, it is good for your health.
European settlers brought apples with them to the Americas. They preferred them to North America’s native crabapple, a small, tarter fruit.
Today, many types of apples are grown in the U.S., but a small percentage of the ones you can buy in grocery stores are imported. Each type of apple has a different shape, color, and texture.
An apple can be sweet or sour, and its flavor can vary depending on what type you’re eating.
There are many varieties, including:

• Red Delicious

• McIntosh

• Crispin

• Gala

• Granny Smith

• Fuji

• Honeycrisp

Apple Health Benefits

Apples can do a lot for you, thanks to plant chemicals called flavonoids. And they have pectin, a fiber that breaks down in your gut. If you take off the apple’s skin before eating it, you won’t get as much of the fiber or flavonoids.The fiber can slow digestion so you feel fuller after eating. This can keep you from overeating. Eating fiber-rich foods helps control symptoms and lessens the effects of    acid reflux. An apple’s fiber can also help with diarrhea and constipation.

Some studies show that plant chemicals and the fiber of an apple peel protect against blood vessel and heart damage. They also can help lower your cholesterol, and they might protect your cells’ DNA from something called oxidative damage, which is one of the things that can lead to cancer.
Research shows the antioxidants in apples can slow the growth of cancer cells. And they can protect the cells in your pancreas, which can lower your chances of type 2 diabetes.

Scientists also give apples credit for helping:

• Your lung strength

• Your heart

• With asthma

• Bone health

• Weight loss

• Your brain (easing symptoms of Alzheimer’s disease and age-related memory loss)

• Your immune system

• Your gut health   

You don’t need to be concerned about the sugar in apples. Although they have carbs that affect your blood sugar, these carbs are different from other sugars that strip away fiber that’s good for you.

Apple Nutrition

Apples are low in sodium, fat, and cholesterol. They don’t offer protein, but apples are a good source of vitamin C and fiber.
One medium apple has about:

• 100 calories

• 25 grams of carbohydrates

• 4 grams of fiber

• 19 grams of sugar

• A variety of strong antioxidants

Risks

Although apples do have health benefits, eating too many of them (like anything) can be bad for you. Too much fruit can cause you to gain weight.
There are a few others things to keep in mind:

Pesticides. Apples are one of the fruits that have high pesticide residues because bugs and disease are more likely to affect them. It’s always best to wash fruit like apples before you eat them.

Seeds. You might’ve also heard that eating apple seeds or the core is bad for you. The seeds do have chemicals that turn into cyanide in your body, but you would have to crush and eat many seeds for them to harm you. In fact, an average adult would have to eat at least 150 crushed seeds for a risk of cyanide poisoning. The seeds are actually rich in protein and fiber.
Interactions. Apple juice can interact with the allergy drug fexofenadine (Allegra). The juice makes the medicine hard for your body to absorb.

How to Buy and Prepare Apples

When you’re buying apples, make sure they feel firm and heavy. The skin shouldn’t have bruises, cuts, or soft spots.

Make sure to store apples in your refrigerator to keep them fresh longer. They can be stored at room temperature, but they’ll ripen much faster.
When you eat an apple, leave the skin on because it has more than half of the apple's fiber.
The types of apples that are best for baking are usually tart and slightly sweet varieties, including:

• Granny Smith

• Honeycrisp

• Melrose

• Braeburn

Juicy, sweet types are best if you’d rather eat your apple raw. These include:

• Red Delicious

• Gala

• Fuji

• McIntosh

You can enjoy your apple in many different ways, including:

• As slices

• Baked into apple chips

• Part of a pie

• In salads

 

Benefit of banana

 History

Bananas are thought to have been first domesticated in Southeast Asia, and their consumption is mentioned in early Greek, Latin, and Arab writings; Alexander the Great saw bananas on an expedition to India. Shortly after the discovery of America, bananas were taken from the Canary Islands to the New World, where they were first established in Hispaniola and soon spread to other islands and the mainland. Cultivation increased until bananas became a staple foodstuff in many regions, and in the 19th century they began to appear in the markets of the United States. Although Cavendish bananas are by far the most-common variety imported by nontropical countries, plantain varieties account for about 85 percent of all banana cultivation worldwide.                                                                                                                              

Physical description   

The banana plant is a gigantic herb that springs from an underground stem, or rhizome, to form a false trunk 3–6 metres (10–20 feet) high. This trunk is composed of the basal portions of leaf sheaths and is crowned with a rosette of 10 to 20 oblong to elliptic leaves that sometimes attain a length of 3–3.5 metres (10–11.5 feet) and a breadth of 65 cm (26 inches). A large flower spike, carrying numerous yellowish flowers protected by large purple-red bracts, emerges at the top of the false trunk and bends downward to become bunches of 50 to 150 individual fruits, or fingers. The individual fruits, or bananas, are grouped in clusters, or hands, of 10 to 20. After a plant has fruited, it is cut down to the ground, because each trunk produces only one bunch of fruit. The dead trunk is replaced by others in the form of suckers, or shoots, which arise from the rhizome at roughly six-month intervals. The life of a single rhizome thus continues for many years, and the weaker suckers that it sends up through the soil are periodically pruned, while the stronger ones are allowed to grow into fruit-producing plants.

 

Cultivation and disease susceptibility   

 Banana plants thrive naturally on deep, loose, well-drained soils in humid tropical climates, and they are grown successfully under irrigation in such semiarid regions as southern Jamaica. Suckers and divisions of the rhizome are used as planting material; the first crop ripens within 10 to 15 months, and thereafter fruit production is more or less continuous. Frequent pruning is required to remove surplus growth and prevent crowding in a banana plantation. Desirable commercial bunches of bananas consist of nine hands or more and weigh 22–65 kg (49–143 pounds). Three hundred or more such bunches may be produced annually on one acre of land and are harvested before they fully ripen on the plant. For export, the desired degree of maturity attained before harvest depends upon distance from market and type of transportation, and ripening is frequently induced artificially after shipment by exposure to ethylene gas.Given that each banana variety is 

   

  propagated clonally, there is very little genetic diversity in the domesticated plants. This makes bananas especially vulnerable to pests and diseases, as a novel pathogen or pest could quickly decimate a variety if it were to exploit a genetic weakness among the clones. Indeed, this very phenomenon occurred in the late 1950s with the Gros Michel dessert variety, which had dominated the world’s commercial banana business. Richer and sweeter than the modern Cavendish, the Gros Michel fell victim to an invading soil 

 

fungus that causes Panama disease, a form of Fusarium wilt. Powerless to breed resistance into the sterile clones and unable to rid the soil of the fungus, farmers were soon forced to abandon the Gros Michel in favour of the hardier Cavendish. Although the Cavendish has thus far been resistant to such a pestilent invasion, its lack of genetic diversity leaves it equally vulnerable to evolving pathogens and pests. Indeed, a strain of Panama disease known as Tropical Race (TR) 4 has been a threat to the Cavendish since the 1990s, and many scientists worry that the Cavendish too will eventually go extinct.

Nomenclature

Although there are hundreds of varieties of bananas in cultivation, their taxonomy has been contentious because of their ancient domestication, sterility, hybridization, and the use of diverse common names to refer to the same variety. As most cultivated varieties of bananas are either interspecific hybrids of Musa acuminata and M. balbisiana or hybrids of the subspecies of M. acuminata, a genome-based system has led to an overhaul of the nomenclature of domesticated bananas. Unlike most plants, these varieties are identified by their ploidy (number of sets of chromosomes) and parent plant rather than traditional binomial designations. A system of letters (“A,” “B,” or “AB”) represents the parent plant(s), with a given letter repeated to indicate the ploidy. The popular Cavendish, for example, is referred to as AAA ‘Dwarf Cavendish,’ where “AAA” signifies its triploidy (three sets of chromosomes) as well as its derivation from M. acuminata.

Mango Health benefits

Health benefits

Health benefits of #raw_mango are no less than ripe mango. The taste of green mango or raw mango is really mouthwatering. Many things have to be said to analyze the quality of raw mangoes. So let's know about some properties of raw mango-

Mango health benefits

1. Raw mangoes are the ideal fruit for those who want to lose weight or burn excess calories. As raw mangoes contain less sugar than ripe sweet mangoes, it helps in calorie consumption.

2. Suffering from heartburn or acidity? Raw mango can get rid of this problem. You can put a piece of raw mango in your mouth to reduce acidity.

3. Many wake up in the morning feeling nauseous. Especially those who are pregnant. Raw mango can eliminate this problem.

4. Raw mangoes are rich in vitamin C which prevents colds. Keeps the liver healthy by filling the lack of potassium in the body.

 5. Raw mango can be a natural friend to cure liver disease. Chewing a few pieces of raw mango increases #pittar. It improves liver health and eliminates intestinal bacterial infections.

6. Scratching during hot weather is an uncomfortable thing. The best way to fight scabies is to eat raw mangoes. Raw mangoes contain certain substances that prevent sunstroke.

 7. Raw mango is very useful in solving the problem of anemia due to its iron content.

 8. Eating raw mango can get rid of #Diabetes_problems. Raw mango helps control diabetes.

 Apart from this, raw mango has other benefits.
 (collected)