Posted at 3:45 pm
Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae sold in the form of flakes or yellow powder. Its strong flavor is often described as nutty, cheesy, or creamy.
BENEFITS: Even in small amounts, nutritional yeast is a significant source of some B–complex vitamins. Some brands are fortified with additional B12. It has approximately 9 grams of protein in 2 tablespoons. It provides 9 amino acids that the human body cannot produce and 5% (unfortified) to 20% (fortified with B12) of recommended daily iron.
USES: It can be used as a flavor enhancer in cheese substitutes, mashed or fried potatoes, scrambled tofu, and popcorn.
WARNINGS: In large amounts, the high fiber content may cause digestive discomfort, and high niacin content can cause facial flushing. Some brands may contain tyramine, which can trigger migraines in some individuals.
Sources: Wikipedia / healthline
Posted at 3:33 pm
Quinoa (/ˈkiːnwɑː/ from Quechua kinwa or kinuwa) Chenopodium quinoa is a pseudocereal, a flowering plant related to spinach and amaranth. The gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains. It originated in the Andean region of northwestern South America and was first eaten by human beings in the regions known today as Peru and Bolivia around three thousand years ago.
The United Nations (UN) declared 2013 “The International Year of Quinoa,” due to its high nutrient value and potential to contribute to food security worldwide. NASA scientists have been looking at it as a suitable crop to be grown in outer space, based on its high nutrient content, ease of use and simplicity of cultivation.
1 cup (185 grams) of cooked quinoa contains:
- Calories: 222
- Carbohydrates: 39 grams
- Fat: 4 grams
- Protein: 8 grams.
- Fiber: 5 grams.
- Manganese: 58% of the recommended daily allowance (RDA).
- Magnesium: 30% of the RDA.
- Phosphorus: 28% of the RDA.
- Folate: 19% of the RDA.
- Copper: 18% of the RDA.
- Iron: 15% of the RDA.
- Zinc: 13% of the RDA.
- Potassium 9% of the RDA.
- Over 10% of the RDA for vitamins B1, B2 and B6
- Small amounts of calcium, B3 (niacin), vitamin E and omega-3 fatty acids
Sources: Wikipedia / healthline
Posted at 12:00 pm
Tortillas, beans, rice, and chiles are staples in Mexican households and Mexican restaurants all over the world, but people south of the border enjoy many other foods you may not have heard about. Here are a few of them.
A deliciously sour-sweet watery and nutritious cactus fruit.
Smells like pineapple, tastes like strawberries and apple with a touch of citrus, with a creamy texture, like coconut or banana, and generous amounts of Vitamins B and C.
A delicious and nutritious edible “disease,” huitlacoche, the fungus known in English as corn smut, can bring a higher price than the corn on which it grows. Raw or roasted, it makes delicious tacos, quesadallas, enhiladas, and other delicacies.
Flor de Calabaza
The beautiful squash flower can be cooked or eaten raw, made into poppers, or used as an ingredient in vegetarian pozole.
Nopales y Tunas
It may look like something to avoid touching, but this is a desert feast. The tunas (cactus pears) taste as sweet as jam when they are ripe, and they can be found in an explosion of different bright colors. The leaves, known as nopales in the mercado, are a rich source of protein and fiber. They can be scraped, chopped, seasoned, sauteed, and enjoyed in a variety of dishes.
(Original article published by M. Lesh in Coffee Talk, September 1, 2019)