Oranges are among the world’s most popular fruits, Also called sweet oranges, they grow on orange trees (Citrus x sinensis) and belong to a large group of fruits known as citrus fruits. Their true origin is a mystery, but the cultivation of oranges is thought to have started in eastern Asia thousands of years ago, Today, they are grown in most warm regions of the world and consumed either fresh or as juice. Oranges are a healthy source of fiber, vitamin C, thiamine, folate, and antioxidants. They have multiple health benefits. Types of Oranges Navel Orange The most common orange variety stocked in grocery stores, the navel orange gets its name from its “navel,” which is a second fruit that protrudes slightly at the apex of the orange, resembling that of a human navel. These oranges are on the larger side and have thicker skin, which make them easy to peel for consumption. However, they are less juicy and more bitter than other oranges, so they are not the best choice for orange juice. (They will, however, make a great after-dinner snack.) Blood Orange If you thought oranges were just orange, blood oranges will surprise you with their rich, ruby, almost blood-colored flesh underneath a thick peel, which is where the name originated from. (Obviously.) They are medium-sized fruit and are considered to be the most aromatic in the orange family having a tart yet sweet flavor. Blood oranges are considerably juicy, so you’ll have to watch out when biting into these beauties. Due to their vibrant and crimson color, they also make a great garnish on cakes and desserts. Mandarin Orange Mandarin oranges are a smaller alternative to the regular orange, with looser skin, a sweeter taste and less acidity. Many orange varieties fall under this Mandarin family tree—i.e., tangerines and clementines—both of which have their own unique characteristics and flavor profiles.
Fresh summer strawberries are one of the most popular, refreshing, and nutritious fruits available? have powerful antioxidant content and do not rapidly boost a person’s blood sugar, making them an ideal choice for those who have diabetes, and a safe, delicious addition to any diet. Benefits of Strawberries Strawberries provide a range of potential benefits and can support the body’s defences against a variety of diseases. There are more than 600 varieties of strawberry. 1. Preventing heart disease Eating trawberries can help prevent heart disease. Strawberries might have a preventive effect against heart disease due to their high polyphenol content. Polyphenols are plant compounds that are good for the body. 2. Preventing stroke A 2016 meta-analysis included studies that had assessed the antioxidants quercetin, kaempferol, and anthocyanin. This meta-analysis looked at the link between those antioxidants that were present in strawberries and stroke risk. It found that they moderately reduced the risk of stroke after the study authors took into account cardiovascular risk factors. However, the authors advise caution over taking the study results too literally, as they looked at the overall impact of flavonoids rather than the participants’ direct response to doses. 3. Cancer The powerful antioxidants in strawberries may work against free radicals, according to a 2016 reviewTrusted Source. The review suggests that this factor could inhibit tumor growth and decrease inflammation in the body. While no fruit acts as a direct treatment for cancer, strawberries, and similar fruits might help reduce the risk of some people developing the disease. 4. Blood pressure Due to their high potassium content, strawberries might provide benefits for people who have a raised risk of high blood pressure by helping to offset the effects of sodium in the body. Low potassium intake is just as important a risk factor for high blood pressure as high sodium intake. According to the National Health and Nutrition Examination Survey (NHANES), fewer than 2%Trusted Source of American adults meet the daily 4,700-mg recommendation for potassium. Strawberries are a sweet, filling way to help people consume more potassium in their diet. 5. Constipation Eating foods such as strawberries, grapes, watermelon, and cantaloupe that are high in water content and fiber can help hydrate the body and maintain regular bowel movements. Fiber is essential for minimizing constipation and adding bulk to the stool. 6. Diabetes Strawberries are a healthful fruit choice for people with diabetes. The substantial fiber content of the berries also helps to regulate blood sugar and keep it stable by avoiding extreme highs and lows. Fiber can improve satiety, helping people feel fuller for longer after eating. This can reduce urges to snack between meals, which will support glucose management and reduce the risk of blood sugar spikes.
Grapefruit, (Citrus ×paradisi), also called pomelo, citrus tree of the Rutaceae family and its edible fruit. The grapefruit probably originated in Barbados as a hybrid of shaddock (Citrus grandis). It became well established as a fruit for home consumption in the islands of the West Indies before its culture spread to the American mainland. Grapefruit has become popular as breakfast fruit in various parts of the world, and production has expanded to most citrus-growing countries, notably the United States, Israel, Cyprus, South Africa, and Brazil. As a source of vitamin C, the grapefruit is exceeded among common fruits only by the orange and lemon. Health Benefits Grapefruits are Rich in the Nutritional Powerhouse Vitamin C Grapefruit is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have suggested that vitamin C is a cold-fighter. Vitamin C also prevents the free radical damage that triggers the inflammatory cascade, and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. As free radicals can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke, vitamin C is beneficial to promoting cardiovascular health. Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer. Enjoy Benefits from the Antioxidant Lycopene in Pink and Red Grapefruits The rich pink and red colors of grapefruit are due to lycopene, a carotenoid phytonutrient. (PLEASE NOTE: Lycopene is only found in pink and red grapefruit. White grapefruit does not provide this carotenoid.) Lycopene appears to have anti-tumor activity. Among the common dietary carotenoids, lycopene has the highest capacity to help fight oxygen free radicals, which are compounds that can damage cells. Choosing to regularly eat lycopene-rich foods, such as pink grapefruit, and drink green tea< may greatly reduce a man’s risk of developing prostate cancer, suggests research published the Asia Pacific Journal of Clinical Nutrition (Jian L, Lee AH, et al.)
Mango is termed as the king of all fruits, and the title is undoubtedly justified. The mango fruit has hundreds of varieties each having its characteristic taste, shape, and size. These varieties are grown throughout the world but specifically, Pakistan, Philippines and India are among the largest mango producers with India topping the list. Mango is a seasonal fruit, and I’d grown from March to October making it a delicacy that people all around the world wait anxiously for all year round. The people living in India, Pakistan, and the Philippines naturally have a large selection of mangoes to choose from owing to the fact that their countries produce the fruits in enormous amounts. It would be interesting to mention that all three of these countries have Mango as their National fruit too. Let’s take a look at some of the 10 Best Kinds of Mangoes You Would like to Eat from all around the world. types of mango Alphonso When it comes to flavor, aroma, taste and rarity, Alphonso is the most excellent kinds of mangoes that there is. It is mostly produced in India owing to the favorable climatic conditions. The interesting thing about Alphonso is that even the seed from an Alphonso itself would not grow a fruit bearing tree. Therefore, a much-altered technique is deployed to produce Alphonso adding to its rarity. Despite its rarity, however, Alphonso remains the most exported kind of mango across the globe Ataulfo The vibrant yellow Ataulfo with a sweet and creamy flavor is every mango lover’s absolute favorite. Ataulfo has smooth, firm flesh with no fibers making it easier to use in salads or just consume on its own. This kind of mango is small and oval in shape. Ataulfo is primarily grown in Mexico from March to July. Francis Cultivated in small farms all over Haiti, Francis has a deliciously spicy and sweet taste. The flesh has fibers but is very soft and juicy. It is available from May to July. Francis is Bright yellow in color with green overtones and flaunts an elongated and sigmoid S-shape. Owing to the fibrous flesh, Francis may not be a popular choice for salads, but it finds great use in chutneys due to its tangy flavor. Haden Rich, with aromatic overtones, Haden is an excellent choice for use in cooking or for consuming as it is. Haden mangos have a firm flesh with fine fibers making it not-so-stringy and off putting like some other fibrous varieties. Haden mangos are bright red in color with green and yellow overtones and small white dots. This kind of mangos has a medium to large oval-round shape. Haden also is a Mexican delicacy although its roots can be found in South Florida. This variety was first planted in 1910 and gave birth to a whole mango industry in South Florida. It is available throughout April and May.
Tomato, (Solanum lycopersicum), flowering plant of the nightshade family (Solanaceae), cultivated extensively for its edible fruits. Labelled as a vegetable for nutritional purposes, tomatoes are a good source of vitamin C and the phytochemical lycopene. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is used for processing; products include canned tomatoes, tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydrated pulp. Tomato plants are generally much branched, spreading 60–180 cm (24–72 inches) and somewhat trailing when fruiting, but a few forms are compact and upright. Leaves are more or less hairy, strongly odorous, pinnately compound, and up to 45 cm (18 inches) long. The five-petaled flowers are yellow, 2 cm (0.8 inch) across, pendant, and clustered. Fruits are berries that vary in diameter from 1.5 to 7.5 cm (0.6 to 3 inches) or more. They are usually red, scarlet, or yellow, though green and purple varieties do exist, and they vary in shape from almost spherical to oval and elongate to pear-shaped. Each fruit contains at least two cells of small seeds surrounded by jellylike pulp.
Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek,and Chinese nion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egptians, and has been used both as a food flavoring and as a traditional medicine.In Ancient Rome, it was “much used for food among the poor”.China produces some 80% of the world’s supply of garlic. health benefits of garlic 1. Garlic Contains Compounds With Potent Medicinal Properties Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots and leeks. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single bulb, give or take. Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste. However, throughout ancient history, the main use of garlic was for its health and medicinal properties (1Trusted Source). Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese (2Trusted Source). Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Perhaps the most famous of those is known as allicin. However, allicin is an unstable compound that is only briefly present in fresh garlic after it’s been cut or crushed (3Trusted Source). Other compounds that may play a role in garlic’s health benefits include diallyl disulfide and s-allyl cysteine (4Trusted Source). The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects. 2. Garlic Is Highly Nutritious But Has Very Few Calories Calorie for calorie, garlic is incredibly nutritious. One clove (3 grams) of raw garlic contains Manganese: 2% of the Daily Value (DV) Vitamin B6: 2% of the DV Vitamin C: 1% of the DV Selenium: 1% of the DV Fiber: 0.06 grams Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1 This comes with 4.5 calories, 0.2 grams of protein and 1 gram of carbs. Garlic also contains trace amounts of various other nutrients. In fact, it contains a little bit of almost everything you need.
Ever wondered why some recipes call for a particular kind of onion and whether another can be substituted in its place? We certainly have. All these onions vary slightly in flavor, texture, and color, but can usually be substituted for one another. In terms of cooking, they will all behave the same in the pan. When buying onions, go for ones that feel heavy in your hand and firm. Avoid soft onions or ones that have a sharp oniony odor before peeling. These are indications that the onion is old. Except for sweet onions, all these onions can be stored for several weeks in a cool, dark pantry or cupboard. The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central bud at the tip of the stem. In the autumn (or in spring, in the case of overwintering onions), the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. cepa, such as shallots and potato onions, produce multiple bulbs. Types of onions Yellow Onions We consider this the all-purpose onion, and personally, it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. Red Onions With their deep purple outer skin and reddish flesh, these are really the odd-guys out in the onion family. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving
The potato is a root vegetable, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae] native to the Americas. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 1,000 different types of potatoes.[6] Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes
The bell pepper (also known as sweet pepper, pepper or capsicum is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F) Colors A variety of colored bell peppers The most common colors of bell peppers are green, yellow, orange and red. More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety. Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers,[8] although the Permagreen variety maintains its green color even when fully ripe. As such, mixed colored peppers also exist during parts of the ripening process.
