Got Facebook or Twitter?Connect your FanBox to Facebook or Twitter & keep
your friends updated with all your activity on FanBox.
It's free and takes less than 10 seconds!
Your post has been published.
Now, create a free Shout-Out to share your blog with thousands of users. It's simple and quick to create.
Well I have done it to myself (again). I was playing a game of basketball and twisted my ankle. I want to tell you it is because of my incredible vertical leaping ability that this happened but in actuality I believe I tripped over my own feet (laugh if you want). I stated last month I was trying different things to get to my goal weight. I was playing more basketball and
Dietary fats and oils are the most concentrated form of energy as they yield 9 cal/g, whereas, carbohydrates and proteins yield only 4 cal/gm. Nuts and oil seeds are good sources of fat. Besides providing calories, dietary fats sources of essential faty acids, vitamin E and acts as transport vehicle for fat soluble vitamins.
|Olive oil||Vegetable oil|
There are two types of dietary fats, visible and non visible fat. Visible fats include oils, butter, animal fat etc. Invisible fat, not visible to naked eyes, is present in food items like wheat, rice and pulses etc, in small amounts. In general, the fats and oils we use are mainly composed of either saturated OR un-saturated fatty acid chains.
Saturated fats, contain no double bonds in their chain, are basically exists in solid form at room temperature and are generally derived from animal sources and some vegetable oils. Examples: butter, palm kernel, coconut oil etc.
Unsaturated fats, contain one or more double bonds in their chain, are liquid at room temperatures and in general, derived from plant sources. Examples include soybean oil, safflower oil etc.
The significance of dietary fats and oils is that they provide essential fatty acids (EFA), as their name defines, they are absolute essential nutrients required by the body. EFAs are linoleic acid and α-linolenic acid. α-Linolenic acid (ALA) is known as omega-3 and linoleic acid is called as omega-6 essential fatty acids. Both linoleic acid (omega-6) and α-linolenic acid must be present in the diet in the ratio of 5:1 to 10:1.
The important derivatives of α-linolenic acid are ecosa-pentaenoic acid (EPA) and docosa-hexaenoic acid (DHA). 1-3% of calories should come from EFA. Deficiency of EFAs results in impaired brain growth, mental retardation and learning difficulties, dermatitis (dryness of skin), hair loss and poor wound healing.
The four fat soluble vitamins namely vitamin A, D, E and K are, in fact, require fats and oils in the food to be absorbed in the gut. Inadequate fats may results in the deficiency of these vitamins leading to serious metabolic derangements with subsequent manifestations like night blindness, osteoporosis, bleeding from skin and mucus membranes, dry skin (phrenoderma) and susceptibility to infections.
Futhermore, vegetable oils are good source of plant sterols, especially β-sitosterol and campesterols. The FDA has approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." Phyto-sterols competitively inhibit cholesterol absorption in the gut and thereby can reduce cholesterol levels by 10% to 15%.
“The king of the fruits”, mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste, and heath promoting qualities making it a common ingredient in new functional foods often called “super fruits”.
Mango is one of the delicious tropical seasonal fruit and believed to be originated in the sub-Himalayan plains of Indian subcontinent. Botanically, this exotic fruit belongs to the family of Anacardiaceae, a family that also includes numerous species of tropical fruiting trees in the flowering plants such as cashew, pistachio...etc.
Scientific name: Mangifera Indica.
|Ripe mangoes-popularly |
known as Safeda in India.
|Mangoes-Alphanso, known for rich taste and flavor.|
Mango is a tropical tree cultivated in many regions of India and now distributed wide across the world in many continents. Usually, fruits grow at the end of a long, string like stem, with sometimes more than one fruit to a stem.
Each fruit measures 5 to 15 cm in length and about 4 to 10 cm in width, and has typical “mango” shape, or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin is smooth and is green in un-ripe mangoes but turns into golden yellow, bright yellow or orange-red when ripen depending on the cultivar.
Internally, juicy flesh has orange-yellow in color with numerous soft fibrils radiating from the husk (enveloping a single large kidney-shaped seed). Flavor is pleasant and rich, and tastes sweet with mild tartness. A high quality mango fruit should feature no or very less fiber content and minimal sour taste. Mango seed may either has a single embryo, or sometimes polyembryonic.
Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.
According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers.
Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of recommended daily levels of vitamin A. Together; these compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to protect body from lung and oral cavity cancers.
Fresh mango is a very rich source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
The scientific name of the peach is Prunus persica, which suggests peaches are originated from Persia. However, China is in fact the original home of peaches.
The peach belongs to the rose family. The fruit was initially grown in China and adored as an icon of long life. Peaches were at first from a place close to the Xian city, China. Peaches were grown in China around 3,000 years back. Wild peaches, known as Yietao or Maotao, still grow in rural areas of China.
Peaches are usually white, yellow, pink, red, or even a mix of those colors. Peaches look alike nectarines, but you can tell by their different skin textures: nectarines have smooth and shiny texture while peaches are dull and fuzzy.
The peach tree is actually a small size, short-lived plant, only getting to around 20 feet tall and living for approximately 12 years. Most peach varieties are self-pollinating, as a result just one tree you need to grow to get the fruit. Leaves of the peach tree are simple, long, fold clearly inward, and curve downward. They look alike those of nectarines. The edges of the peach leaves are finely toothed.
You are now following this blog.
Adult content and certain language are not permitted in premium blog posts.
Why? In order to fulfill our objective of helping you earn money, we have to abide by mobile carrier regulations.
In order to publish this post, please remove all offensive language and adult references, by modifying any yellow highlighted text. We apologize if our automated system flagged something it really shouldn’t have.