Fruit and Stuff

Tag: antioxidant

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  nopal cactus and prickly pear facts

  Posted at 10:46 am by Mary Ann Lesh

  Oct 23rd

  The nopal cactus, native to Mexico, is commonly known in English as the prickly pear cactus (español: nopal y tuna). It is known for high antioxidant, vitamin, and mineral content. Nopales are the pads of the nopal cactus. Sauteed nopales can be added to many dishes, such as salads, quesadillas or scrambled eggs. The sweet and colorful prickly pears, called tunas in Spanish, are delicious just as they are. Just peel and eat. The prickly pear fruit contains the flavonoids kaempferol and quercetin, which are antioxidant and anti-inflammatory.

  Nutrition Facts: 1 cup or raw nopal contains
  calcium 141 mg calories 13.8 carbohydrates 2.86 g fat 0.8 g fiber 1.89 g protein 1.14 g sugar 0.99 g vitamin A 198 mcg vitamin C 8 mg vitamin K 4.56 mcg

  RECIPE: Sauteed Nopales

  SOURCE: Medical News Today

  Posted in FOOD FACTS | Tagged ANTIINFLAMMATORY, antioxidant, antioxidant foods, cactus paddles, nopal, nopales, prickly pear cactus, prickly pears, tuna fruit

• brussels sprouts facts

  Posted at 12:44 pm by Mary Ann Lesh

  Jun 19th

  

  español: coles de bruselas

  RECIPE: brussels sprouts in balsamic dijon sauce

  The Brussels Sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically half and inch to one-and-a-half inches in diameter and look like miniature cabbages. They have long been popular in Brussels, Belgium, and may have gained their name there. Brussels sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C. They contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health. Because of their high fiber content, they promote regularity, support digestive health and reduce the risk of heart disease and diabetes. They are very high in Vitamin K, which is important for blood clotting and bone metabolism. The fiber and antioxidants in Brussels sprouts may help keep your blood sugar levels stable. They are a good source of ALA omega-3 fatty acids, which can reduce inflammation, insulin resistance, cognitive decline and blood triglycerides. Brussels sprouts can be roasted, boiled, sautéed or baked. They are a good addition to pasta or stir-fries.

  Sources: healthline / Wikipedia

  1/2 CUP (50 g) COOKED BRUSSELS SPROUTS CONTAINS

  VITAMIN K 137% DV

  VITAMIN C 81% DV

  VITAMIN A 12% DV

  MANGANESE 58% DV

  FOLATE 12% DV

  CALORIES 28

  PROTEIN 2 g

  CARBOHYDRATES 6 g

  FIBER 2 g

  FAT 4 g

  SOURCES: HEALTHLINE / WIKIPEDIA

  Posted in FOOD FACTS | Tagged antinflammatory, antioxidant, blood clotting, blood sugar regulation, bone metabolism, brussels sprouts, cancer prevention, cognitive decline, digestive health, fiber, heart health, reduce risk of diabetes, reduce risk of heart disease, vitamin K

• jackfruit facts

  Posted at 12:46 pm by Mary Ann Lesh

  May 2nd

  

  español: yaca

  The jackfruit (Artocarpus heterophyllus), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family. Its origin is in the region between the Western Ghats of southern India and the rainforests of Malaysia. Jackfruit is a common ingredient in South and Southeast Asian cuisines. It is available internationally canned or frozen and in chilled meals as are various products derived from the fruit such as noodles and chips. Claims for jackfruit are that it may help regulate blood sugar, protect against disease with antioxidants, prevent skin problems, and promote heart health.

  1 CUP OF SLICED JACKFRUIT CONTAINS

  CALORIES 155

  FIBER 3 g

  COPPER 15% DV

  MANGANESE 16% DV

  RIBOFLAVIN 11% DV

  VITAMIN C 18% DV

  CARBOHYDRATE 40 g

  PROTEIN 3 g

  MAGNESIUM 15% DV

  POTASSIUM 14% DV

  VITAMIN A 10% DV

  Sources: Wikipedia / healthline

  Posted in FOOD FACTS | Tagged antioxidant, antioxidant foods, jackfruit, Southeast Asia, yaca

• basil facts

  Posted at 9:27 am by Mary Ann Lesh

  Feb 21st

  

  español: albahaca

  RECIPE: Italian Tomato Sauce

  Basil (Ocimum basilicum) is a culinary herb of the family Lamiaceae (mints). Basil is used in cuisines all over the world. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. Basil is used as a fresh herb in recipes all over the world. It is an essential ingredient in many Italian dishes. Basil is also used to create perfumes, household cleaners and in dental-care products. Basil is anti-bacterial, anti-inflammatory, and antioxidant. It helps prevent diabetes. It is used to reduce pain and fever, combat stress, and boost the immune system. It fights cancer and protects blood vessels and liver.

  1 CUP OF FRESH CHOPPED BASIL CONTAINS

  CALORIES 2

  VITAMIN C 4 mg (8% DV)

  MANGANESE .24 mg (12% DV)

  VITAMIN A 56 mg (24% DV)

  VITAMIN K 88 mg (108% DV)

  Sources: Wikipedia / Dr. Axe

  Posted in FOOD FACTS | Tagged ANTIBACTERIAL, ANTIINFLAMMATORY, antioxidant, basil, CANCER FIGHTER, herbs, IMMUNE SYSTEM BOOSTER, LIVER, STRESS REDUCTION

• barley facts

  Posted at 1:14 pm by Mary Ann Lesh

  Feb 19th

  

  español: cebada

  Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates all over the world. It was one of the first cultivated grains, going back as much as 10,000 years. Barley has been used as animal fodder, a source of fermentable material for beer and certain distilled beverages, and a component of various health foods. It is used in soups and stews, and in barley bread. Barley grains are commonly made into malt in a traditional and ancient method of preparation. Barley is a rich in fiber, antioxidants, vitamins and minerals. It improves digestion, and can help with weight loss and control of blood sugar levels. It lowers cholesterol and helps prevent heart disease and cancer.

  1/4 CUP OF UNCOOKED DRY HULLED BARLEY CONTAINS

  CALORIES 160

  CARBOHYDRATES 34 g

  FIBER 8 g

  POTASSIUM 250 mg (6% DV)

  NIACIN 2 mg (10% DV)

  MAGNESIUM 61 mg (15% DV)

  MANGANESE .9 mg (45% DV)

  FAT 1 g

  PROTEIN 6 g

  SELENIUM 17 mg (25% DV)

  THIAMINE .2 mg (20% DV)

  PHOSPHOROUS 121 mg (12% DV)

  COPPER .025 mg (11% DV)

  Sources: Wikipedia / Dr. Axe

  Posted in FOOD FACTS | Tagged antioxidant, barley, beer, cebada, fiber source, malt

• banana facts

  Posted at 1:04 pm by Mary Ann Lesh

  Feb 17th

  

  español: plátano

  A banana is an edible fruit–botanically a berry–produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Among the claims for bananas are that they are high in fiber and antioxidants and relatively low in calories; they moderate blood sugar levels and improve digestive and kidney health. Bananas are good as they are–just peel and eat. They are a delicious addition to a smoothie, and very ripe bananas make exquisite banana bread. Cooking bananas, known as plantains, can be fried, baked, or sliced and added to a stew. In southern Mexico, tamales are wrapped in banana leaves instead of corn husks.

  1 MEDIUM BANANA (118 g) CONTAINS

  CALORIES 105

  CARBOHYDRATE 24 g

  FIBER 3.1 g

  VITAMIN C 11% DV

  MAGNESIUM 8% DV

  MANGANESE 14% DV

  FAT 0.4 g

  PROTEIN 1.3 g

  POTASSIUM 9% DV

  VITAMIN B6 33% DV

  COPPER 10% DV

  Sources: Wikipedia / healthline

  Posted in FOOD FACTS | Tagged antioxidant, banana, plantain, platano, potassium

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