Papayas
Papayas are also known as
pawpaws. They come from South America. Papayas
contain an enzyme called papain which aids the
digestion process. They contain good amounts of
vitamin C and beta carotene plus iron, potassium
and calcium.
Paprika
Paprika is a milder relative of cayenne. It
is made from the grinding of either dried red or
green peppers. It is used to both colour and to
season food. This spice has a high sugar
content so it will burn if overcooked.
Parsley
Parsley derives it's name
from the Greek word meaning rock celery. It is
the world's most popular herb and comes in two
types, flat leaf and curly. Parsley is an
excellent source of Vitamin C, iron and
calcium. chewing on parsley after eating garlic
or onions can help neutralize the smell and
taste.
Parsnips
Parsnips contain vitamins C
and E, iron, folic acid and potassium. They are
best picked after the first frost as the starch
in them is then converted to sugar making them
taste sweet.
Peaches
Most of the vitamin C
content of the peach lies in and under the skin
so eat them without peeling. they are an
excellent source of beta carotene which is an
anti-oxidant which is said to lower the risk of
heart disease and some forms of cancer. Peaches
were once known as Persian apples.
Peanuts
Peanuts are not really nuts but members of
the legume family. They are used in Asia in
Satay Sauce. In African cuisines they are used
in stews. In the west they are eaten, when
roasted and salted, as snack food. They are
also popular when processed into peanut butter.
They are high in fat. Peanuts are a feature in
Peruvian Creole cuisine. Some people have mild
to severe peanut allergies. These allergies
seem to be related to the roasting of peanuts.
Unroasted peanuts are widely eaten in India and
China but peanut allergies are virtually unheard
of there.
Pears
Pears were extensively
cultivated by the Greeks and Romans. They
contain a reasonable amount of Vitamin C, fibre
and potassium. They are used as a diuretic and
a laxative.
Peas
A good source of protein and
fibre. They also contain vitamin C, iron,
thiamine, folate, phosphorus and potassium.
Pecans
Pecans are nuts that look like elongated
walnuts. However, they taste sweeter than a
walnut. They have the highest fat content of
any nut. The fat they contain is unsaturated
fat. The antioxidants and plant sterols found
in pecans reduce high cholesterol by decreasing
the bad LDL cholesterol levels. Pecans can be
eaten fresh in salads or used in sweet desserts
such as pecan pie. Pecan trees may produce nuts
for 300 years.
Pineapples
Pineapples contain bromelain
which is an anti bacterial enzyme that has anti
inflammatory properties so it may be useful for
arthritis suffers. The pineapple is a native of
Brazil and neighboring Paraguay and has been
cultivated for thousands of years. Pineapples
can weigh up to 20 pounds. More than one-third
of the world's commercial supply of pineapples
comes from Hawaii.
Pine nuts
Pine nuts are the edible seeds of pines.
They have been eaten in Europe and Asia since
Paleolithic times. Pine nuts are often toasted
to bring out their flavour.
Plums
There are over 2000 varieties of plums in
existence. Even in ancient Roman times, there
were already over 300 varieties of European
plums
Potatoes
There are literally
thousands of potato varieties. Potatoes include
both protein and fibre and are high in complex
carbohydrates. They contain vitamins B, C iron
and potassium.
Pumpkin
Pumpkins are from the gourd
family. Antarctica is the only continent where
pumpkins won't grow. Pumpkin carving was
brought to America by the Irish. Back home in
Ireland they used to carve turnips but in the US
it was easer for them to use pumpkins. Pumpkins
are 90 % water. They contain high amounts of
Vitamin A, beta carotene and potassium. They are
a diuretic as well as a laxative. Pumpkins can
be used in soups, breads and desserts and their
seeds can be roasted as they are very tasty and
nutritious.
|
