Cauliflower
Cauliflower belongs to the cruciferous family so it
is a cancer fighting vegetable. It is also a blood purifier
and a laxative. It also contains a high amount of vitamin C,
folate, fiber, and complex carbohydrates. The head of the
cauliflower remains white because the large green leaves that
surround it prevent it from being exposed to sunlight. Hence,
chlorophyll doesn't develop so no colour forms.
Celery
Celery was once grown primarily for medicinal reasons,
particularly by the Chinese. It has been prominent in Northern
European cuisine since the 16th century. It is said that it takes
more calories to eat and digest celery than there is in the celery.
It is related to carrots, parsley and parsnips. Celery is high
in vitamin C and potassium.
Cheese
Cheese is extremely popular due to its variety of tastes and
textures. Some cheeses like feta and mozzarella are mostly used in
salads or on pizzas. Other cheeses, both hard and soft are
perfect for cheese boards where their flavours can be truly
appreciated. Cheeses contain valuable amounts of protein, calcium,
vitamins and minerals but some cheeses, particularly hard ones, are
high in saturated fat. Cheeses fall into two categories - hard and
unripened. Hard cheeses are generally matured for many months
and their flavours develop over this time. Examples of hard
cheeses are cheddar, parmesan, goat's cheese, haloumi, feta and
mozzarella. Unripened cheeses are young and immature and
they have a light, mild taste. Examples are ricotta, cottage,
fromage frais, quark and cream cheese. Enjoy cheese but
be aware of the fat content and the amount you consume.
Cherries
Cherries cleanse and purify the system and are particularly
helpful to the kidneys. They are rich in
vitamin A, a good source of vitamin B, potassium, calcium, and
manganese.
Chicken
The chicken is a descendant of the Southeast Asian red jungle
fowl, first domesticated in India around 2000 B.C.
Chickens and turkeys are known to cross-breed, these
breeds are known as "Turkins". There are more chickens than
people in the world. Chicken meat is a good source of the
mineral selenium that is an infection-fighting anti oxidant.
Chicken contains lysene which is an anti viral amino acid. It also
contains good amounts of vitamin B3, B6 and potassium. Chicken
is a useful source of protein if the skin is removed.
Chickpeas
Chickpeas are also known as Garbanzo Beans. They have a nutty
flavour. They need lengthy cooking and are used in
Mediterranean and Middle Eastern cooking. They are high in fibre and
flavonoids, keeping the digestive system healthy and lowering
cholesterol. They are rich in Vitamin E and zinc so they help fight
infection and they promote healthy cell growth.
Chilies
Chilies contain more vitamin C than an orange. They
stimulate the production of endorphins, which are chemicals that
make us feel good. Chilies are also great decongestants that
help open blocked sinuses.
Coconut
Early Spanish explorers called
them coco, which means "monkey face"
because the three indentations (eyes) on the hairy nut resembles the
head and face of a monkey. Nearly
one third of the world's population depends on coconut to some
degree for their food and their economy.
Coconut is highly nutritious and rich in fiber, vitamins, and
minerals. It is classified as a "functional food" because it
provides many health benefits beyond its nutritional content.
If you are really interested in further information on the medicinal
aspects of coconut this site is well worth checking out -
Coconut Research
Centre
Cucumbers
It is thought that cucumbers were cultivated as far back as
10,000 BC. Cucumbers contain vitamin C, vitamin K and
potassium. If cucumbers are pickled most of their nutrients
are removed.
Eggs
Eggs are one of the most versatile forms of nourishment
available. Nutritionists recommend we eat a maximum of four
eggs per week, although a study by the Harvard
School of Public Health found that there is no significant link
between eating eggs and developing cardiovascular disease in healthy
individuals. Most eggs sold today are infertile
because there are no roosters housed with the laying hens.
There are no nutritional differences between
fertile and infertile eggs. Eggs contain all nine
essential amino acids, making them a complete protein food. An egg
shell has as many as 17,000 pores over its surface. It is said that
a mother hen turns over her egg as many as 50 times per day. This is
done so that the yolk doesn't stick to the inside of the shell.
A fresh egg will sink in water, but a stale one
won't.White shelled eggs are produced by hens
with white feathers and ear lobes. Brown shelled eggs are produced
by hens with red feathers and red ear lobes.
Fish
Seafood contains all nine essential amino acids. The protein in
seafood is more readily broken down and absorbed than the protein in
red meats and poultry. Most nutrition researchers now say that
eating seafood once or twice a week may be beneficial in preventing
coronary heart disease. Fish is full of protein but low in calories
and low in fat, particularly saturated fat.
Garlic
Garlic is a "wonder" food. It has anti-viral,
anti-bacterial, anti-fungal and anti-cancer properties. It has
been found to lower blood cholesterol, to boost the immune system,
to lift one's mood and to create a calming effect. It is thought to
have originated in central Asia. Garlic can exaggerate the effects
of drugs used to combat high blood pressure so be careful. If your
breath smells strongly of garlic try chewing on parsley.
Gooseberries
Gooseberries have been grown in Britain
since the time of Henry Vlll. In the 16th century when
the plague was rife gooseberry juice was recommended to alleviate
the symptoms. They are rich in vitamin C and contain beta carotene,
potassium and fibre.
Grapefruit
Grapefruits are thought to have originated in
Jamaica. They are an excellent source of vitamin C and a good
source of inositol, a member of the vitamin B complex which plays a
role in the health of cell membranes.
Grapes
Grapes are one of the oldest fruits to be cultivated, going back
to biblical times. Grape growing is the largest food industry
in the world. Botanically grapes are berries. They are high in
vitamin C and contain vitamin A, iron, potassium and fibre.
Grapes are detoxifiers and can be helpful to those suffering gout,
liver and kidney problems. Grape seeds are high in anti
oxidants and they fight arthritis,
cardiovascular problems, stress, and allergies.
Lemons
Lemons originated in China. The Chinese emperors used to
like lemonade. 1 medium lemon has 18 calories. Lemons contain phosphorous, potassium, calcium, beta carotene and
fibre. The pectin in lemons has been shown to reduce
cholesterol levels. With a spoonful of honey added a hot lemon
drink is soothing to those who have colds and sore throats.
Lentils
Lentils are one of our oldest foods. They originated in
Asia and North Africa and are still grown there as well as in France
and Italy. They are rich in B Vitamins which boost our immune
systems. Lentils can help boost energy, they are rich in fibre and
are full of anti-carcinogenic phyto chemicals. Their colours
range from yellow to red-orange to green, brown or even black.
Canada is the largest export producer of lentils in the world.
Lettuce
The lettuce is a member of the sunflower family. There is
debate over where the lettuce originated from. Some say it came from
the Mediterranean but others say it was cultivated by the Sumerians
6,000 years ago in the area we now know as Southern Iraq.
Lettuce is exceptionally low in calories and contains 90% water.
The darker outside leaves are more nutritious than the inner pale
leaves. Iceburg lettuce is the one most commonly eaten but it
is the lettuce with the least nutritional qualities. For
nutritional reasons try Raddicchio, Romaine (Cos) and Arugula
(Rocket) and other colourful leaf varieties.
Limes
Limes originated from India and Malaysia and were brought back to
Europe by returning crusaders in the 13th century. Limes are
an excellent source of vitamin C.
Other Food Facts:
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