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12 Amazing Facts About Greens

Think beta-carotene is only found in red vegetables and fruits? Dill and onions contain no less vitamin A than carrots! In addition, by sprinkling greens on the meat, you enrich the dish with vitamin C, which is not so much in green vegetables as in sea buckthorn or black currant, but still a lot. Other benefits of greens include a high content of potassium, magnesium, manganese, and vitamin K, which is responsible for the absorption of calcium. What do you know about Greens?

  1. Greens are the only type of food that contains absolutely all the nutrients a person needs.
  2. To obtain these nutrients, it is necessary to break the strong cell walls of the greens (by thoroughly chewing into porridge or at least grinding in a blender).
  3. Separate food. Greens are a category of food separate from vegetables, and the only one that can be combined with any food (without violating the principles of “separate nutrition”).
  4. Protein source. Greens are very high in protein – for example, one pound (454 g) of green leafy vegetables contains more protein than the US recommended for daily consumption.
  5. Essential amino acids. All green plants are composed of 9 main (irreplaceable) amino acids.
  6. Green plants contain protein in the form of individual amino acids, and it is easier for our body to use such amino acids than complex animal proteins (created by the animal body, from the same greenery, and for our own needs, not for ours).
  7. Unlike animal proteins, green proteins do not lead to cancer.
  8. Cellulose. Greens are rich in insoluble fiber, which absorbs toxins from the large intestine like a sponge. Without it, a complete bowel cleansing is almost impossible, if not impossible.
  9. As a result, inadequate fiber intake is one of the main causes of premature aging in humans.
  10. Homeostasis. Being a source of all the nutrients that a person needs, greens are the best possible source of nutrition for the endocrine system and thus contribute to the regulation of homeostasis.
  11. Hypoacidness. The low acidity of gastric juice interferes with the absorption of nutrients necessary for health, which leads to disease. Regular consumption of green cocktails has a tangible healing effect, normalizing the concentration of hydrochloric acid in gastric juice.
  12. Chlorophyll – cancer prevention and treatment. More than 75 years ago, Otto Warburg received the Nobel Prize for his discovery that cancer is caused by impaired cellular respiration when cells lack oxygen. Greens are rich in chlorophyll. Chlorophyll is rich in oxygen. Numerous scientific studies show that there are hardly any diseases in which the condition could not be improved with the help of chlorophyll.
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23 Amazing Facts About Cornes

A huge amount of corn is grown all over the world, so this plant is truly priceless. Its grains are used for food and serve as an important element of the food industry in general, but the rest of the plant is used for a variety of purposes, in particular, they are used for processing and the manufacture of fertilizers. Today, corn is one of the first most popular places and is grown on all continents, with the exception of Antarctica.

  1. Corn is the staple food of the Mexicans and Indians. It is believed that it was first domesticated by the ancestors of modern Mexicans as early as 10 thousand years BC.
  2. Sometimes corn grows to a height of 7 meters. However, from a botanical point of view, it is a herb.
  3. Corn, although it is considered a dioecious plant, on same there are both male and female inflorescences. The male is a panicle on top, and the female is the cob in the leaf axils.
  4. Corn contains 26 elements of the periodic table and does not lose its beneficial properties even when canned.
  5. According to the Indian method, corn is planted with pumpkin, which protects the soil from weeds and does not allow excess moisture to evaporate, which helps to increase yields.
  6. Alone, corn does not bear fruit – only when planted in a group.
  7. Corn can only grow from seeds. If the whole ear falls to the ground, then most likely it will rot. Therefore, corn is not found in the wild.
  8. Interestingly, an ear of corn always contains an even number of flowers from which then an even number of seeds are formed. There are usually 8 to 22 rows on the cob of corn, and there are about a thousand seeds.
  9. We are used to the fact that the color of corn seeds is yellow. In fact, there are more than a thousand varieties of corn, and the color can be not only yellow but also white, red, purple, black, and even multi-colored.
  10. Some varieties of corn are grown solely for decorative purposes and not for human consumption.
  11. The first place in the world in terms of the volume of corn grown, almost 25% of world production, is occupied by the United States.
  12. Today, more than 500 different products are made from corn, using not only grains but also leaves, stalks, and cobs. Corn is used for animal feed, alcohol, paste, plastic, plaster, industrial filters, and much more.
  13. Corn can provide almost all the nutrients to the human body, so some people can eat corn alone and still feel good about themselves.
  14. One of the most unusual varieties of corn, Glass Gem, characterized by unusual translucent grains of different colors, is used to make jewelry.
  15. For the first time, corn seeds were brought to Europe by the famous navigator and discoverer Christopher Columbus.
  16. Thanks to archaeological finds, scientists have concluded that corn used to look very different. It was short and the ear was located at the top of the plant, and on top of the ear was a panicle. Such corn could be easily pollinated by the wind, and the seeds of the “bare” ear, scattering to the ground, giving shoots and life to the next generation of plants.
  17. In most European languages, this plant is called maize.
  18. Mexicans are the absolute leaders in the consumption of corn. The average Mexican eats about 90 kg of corn per year, the American 40, the Indian 4.
  19. Archaeologists claim that American Indians began eating popcorn at least five millennia ago. They mixed corn grains with sand and built a fire next to them.
  20. The corn must be boiled without salt, otherwise, it will become very tough.
  21. The goddess Kukuits of the Mayan pantheon was depicted as decorated with corn leaves.
  22. Old corn needs to be boiled for about 2 hours, and young corn only 15 minutes.
  23. The stamens of the female corn inflorescence, popularly known as its “hair”, is the most valuable product from the point of view of medicine. They are extremely rich in vitamins and minerals.
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12 Amazing Facts About Cucumbers

Cucumbers are vegetables that many of us regularly eat. You cannot call them deficient – you can buy cucumbers in almost any store and at any time of the year. They occupy an important place in the culinary traditions of many countries. What do you know about Cucumbers?

  1. More than 95% of a cucumber is water.
  2. The homeland of cucumbers is the foot of the Himalayan mountains. There, cucumbers still grow in the wild by themselves.
  3. Cucumbers and melons share common ancestors.
  4. The history of cucumber as a vegetable grown for food goes back more than six thousand years.
  5. In Ecuador, there are cucumbers the size of a squash.
  6. In the United Arab Emirates, breeders bred cucumbers with square fruits.
  7. A kilogram of cucumbers contains only about 150 calories, which makes this vegetable a dietary product.
  8. The French emperor Napoleon promised a great reward to anyone who figured out how to keep cucumbers fresh during long military campaigns.
  9. The thorns on young cucumbers serve to remove excess moisture from the fruit.
  10. Cucumbers are mentioned in the Bible.
  11. The ancient Egyptians placed cucumbers in the tombs of their pharaohs along with other valuable gifts.
  12. The first ever greenhouses for year-round cultivation of cucumbers were built in ancient Rome for the emperor Tiberius, who wanted to eat these vegetables every day.
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Food

14 Spellbinding Facts About Jackfruit

Lovers of exotic fruits cannot pass by such a miracle of nature as jackfruit.

  1. Both the fruits and the trees on which they grow are called jackfruit. The homeland of jackfruit is India and Bangladesh. Gradually, these trees have become more widespread throughout the world.
  2. In appearance, it resembles a durian, the same oblong and with thorns, but nevertheless these are two different fruits.
  3. Peel the jackfruit and remove the segments into which all the pulp is divided. The pulp segments resemble a pear in appearance, they are laid out in separate bags and sold ready-made.
  4. The main edible part is large yellow slices, which outwardly resemble thick flower petals; it tastes both melon and pineapple. The fruit is the size of a large melon with a lot of seeds inside.
  5. The fruit is large and heavy, resembles a watermelon in shape, and can only be cut with a large knife.
  6. Even in Thailand, jackfruit is mixed with other fruits, added to ice cream or coconut milk. The seeds are prepared separately and added to many dishes.
  7. Jackfruit seeds contain a good amount of protein, so they can be added to various dishes. You can also replace lentils in your daily diet with these seeds.
  8. Jackfruit seeds contain vitamin A, which is an essential vitamin for healthy hair and preventing dryness and breakage.
  9. Jackfruit is a source of vitamin C and antioxidants that help strengthen the immune system. A strong immune system protects the body against many common illnesses such as coughs, colds, and flu.
  10. Jackfruit is rich in carbohydrates and calories. It is a rich source of simple sugars like fructose and sucrose for an instant energy boost. The fruit contains zero cholesterol, making it safe and healthy for almost everyone.
  11. Jackfruit contains potassium, which regulates sodium levels in the body. Good potassium levels help maintain the body’s electrolyte balance. Hence, it is beneficial to reduce high blood pressure, strokes, and heart attacks.
  12. Jackfruit is a rich source of fiber, making it an excellent laxative. It improves digestion and prevents constipation.
  13. Copper is vital for thyroid metabolism, especially for hormone production. Jackfruit is loaded with this powerful micromineral and keeps your metabolism healthy.
  14. Due to its numerous advantages, jackfruit certainly deserves a place of honor in our diet, although it is still exotic for our region.

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Food

10 Amazing Facts About Chinese Сabbage

Peking cabbage came to us from China, where it is combined with spicy and sweet sauces that set off its taste. We are used to using it in salads, sometimes it is added to various soups, but it is best to eat fresh cabbage. It replaces white cabbage and several types of lettuce leaves. Peking cabbage can be included in the cabbage diet.

  1. In Japan, it is used not only as a vegetable but also as an ornamental plant.
  2. This vegetable has been grown in China for 5 thousand years.
  3. Peking cabbage grows very quickly, the harvest ripens in two months.
  4. Residents of the East believe that with the regular use of cabbage, you can extend life expectancy by several years.
  5. It can be stored all winter and does not lose nutrients.
  6. It improves immunity, and if you eat it at least twice a week, you will not be afraid of infectious diseases. It contains citric acid and even carotene. Cabbage helps to get rid of edema and remove excess fluid from the body; it is also an excellent preventive measure against atherosclerosis.
  7. It contains less vitamin C than white cabbage, but there are much more vitamins such as A and B groups. Thanks to citric acid, which is in Peking cabbage, it retains beneficial substances for a long time.
  8. Peking cabbage is great for the diet, it is included in many dishes. It contains fiber and vitamins that are needed for the full functioning of the whole body. The calorie content of this type of cabbage is only 16 calories per 100 grams. It is believed to have negative calorie content, that is, it does not turn into subcutaneous fat even when consumed in large quantities.
  9. Chinese cabbage contains a lot of dietary fiber, which is essential for excellent food digestion.
  10. Chinese cabbage will give your teeth and bones health thanks to calcium. Also, regular consumption of cabbage helps to get rid of stress, it prevents bleeding.
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Food

10 Exciting Facts About Avocado

This fruit is so mysterious that it is not even clear how to address it – your Excellency a vegetable or Your Excellency a fruit? The avocado is close and distant at the same time. Close because you can buy avocados in any market or supermarket, but far away due to the fact that in 90% of cases these avocados will be hard like cobblestones. Is the avocado worth the tambourine dances that are needed to choose a good fruit and make it soft, or were the avocados invented by our enemies in order to lure more money out of us? I suggest you answer this question yourself, and interesting facts about avocado, I hope, will make it your good friend.

  1. Avocados were the first to be tamed by the ancient Aztecs, who considered this fruit a symbol of love and fertility: the fact is that the avocado tree cannot self-pollinate, it needs a couple that will grow nearby. The first evidence of the consumption of avocados dates back to 8000 BC. The actual name of avocado is also the Aztec “aucatl”, altered by the Spaniards. Other names that the avocado has managed to acquire in its history are alligator pear, poor man’s oil, soldier’s oil, and others.
  2. While avocados are most commonly used in salads and sauces, avocado is not a vegetable, but a fruit. Moreover, it is still a fruit: among other fruits, it stands out for its protein content, as well as fiber, of which it contains as much as 7%. 3/4 of this volume is insoluble fiber (the one that aids digestion), the rest is soluble fiber (the one that makes you feel full).
  3. Don’t be discouraged if the avocado you bought turns out to be too hard: the truth is that although avocados grow on trees, they only become fully ripe after they are picked from the branch. Waiting for this day, an avocado can hang on a branch for up to 18 months, and nothing will happen to it. And you can make an avocado ripe at home by putting it in a paper bag for 2-3 days along with an apple and a banana.
  4. The most reliable way to check the ripeness of an avocado is not color (it differs from variety to variety and does not say anything), but softness. But do not rush to squeeze the avocado with your fingers – if it really sang, it will leave unpleasant dents on it: it is better to gently squeeze it with your whole palm. A ripe avocado is still firm but lends itself to gentle squeezing.
  5. “Aucatl”, as the Aztecs called avocados, translates as “forest oil”. Indeed, the fat content (it should be noted, very healthy fats) in avocados is as much as 15%. This means that if you come across a really ripe avocado, it can be used as an oil substitute – in sauces, baked goods, on bread, and even in ice cream.
  6. Avocado peel is its natural shell. As soon as you cut the skin off (or take out the pulp with a spoon, if the avocado is really ripe), the fruit begins to oxidize under the influence of oxygen and darken. There are many tricks to avoid this – pour oil or lime juice on a peeled avocado, and do not remove the pit from it, but the easiest way remains the most effective way: do not peel the avocado until you are ready to cook it.
  7. The most common avocado variety is called Hass and is named after the American postman Rudolf Hass, who discovered an avocado tree with delicious fruits in his yard and patented it in 1935. All Hass avocado trees are descended from the same tree, and it still bears fruit!
  8. On September 25, 1998, the avocado was officially listed in the Guinness Book of World Records as the most nutritious fruit.
  9. Avocado is a real storehouse of nutrients and trace elements. It contains vitamin E, extremely healthy vegetable fats, high amounts of potassium, the antioxidant glutathione, and a pigment called lutein, which is very beneficial for the eyes. According to the observations of experts, people who regularly eat avocados remain calm and collected, better tolerate stress, and remain optimistic even in difficult moments of life.
  10. The easiest way to quickly extract the pulp of an avocado is to cut it into two longitudinal halves, shift one relative to the other to separate them, stick a knife into the pit and turn it to remove it. The pulp can then be spooned out, and if your avocado is not so soft, it is best to peel it before cutting.
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13 Fantastic Facts About Cherry Plum

Cherry Plum is a relative of the plum, translated from Azerbaijani means “small plum” and “a wonderful variety of garden plums”. Cherry plum is widely used in cooking and medicine. It contains a considerable amount of nutrients, vitamins, and macronutrients. Why cherry plum is useful, and in what cases it is better to refuse its use – read right now.

  1. Cherry plum promotes recovery from inflammatory processes. The high content of vitamins in cherry plum helps to strengthen the immune system and helps the body fight viruses and bacteria.
  2. Cherry plum stimulates the activity of the stomach and duodenum and intestines while having a laxative effect. It is better to eat it on an empty stomach.
  3. Cherry plum contains potassium, which has a beneficial effect on the work of the heart.
  4. Cherry plum does not contain a lot of sugar, so diabetic patients can eat it.
  5. Due to the substances contained in cherry plum, excess fluid is not retained in the body, which means that swelling decreases.
  6. Cherry plum raises hemoglobin, raises blood pressure, and helps to strengthen blood vessels and normalize the functioning of the circulatory system.
  7. These berries are useful for diseases of the upper respiratory tract, for coughs and colds.
  8. Cherry plum perfectly cleanses the body of toxins, toxins, and poisons. It is especially recommended for people who live in contaminated areas.
  9. Cherry plum is an excellent component of any diet, as it contains little sugar.
  10. The use of cherry plum helps to normalize the nervous system, overcome depression, and helps with insomnia.
  11. It is not recommended to use cherry plum with increased acidity of gastric juice. Since the berries will irritate the mucous membrane even more.
  12. Cherry plum is contraindicated for people with peptic ulcers of the digestive organs.
  13. It is not recommended for people with intolerance to cherry plum, as poisoning and heartburn may occur.
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17 Amazing Facts About Zucchinis

A plant-like squash has long been included in cookbooks in many countries around the world. Many delicious dishes are prepared from zucchini, which are also highly useful. The variety of food in which this vegetable is used is amazing – there are both independent dishes and countless side dishes.

  1. Some of these can be eaten raw as an ingredient in salads.
  2. The younger the zucchini, the tastier they are. Older fruits have a less intense flavor.
  3. From the point of view of botany, squash is a pumpkin.
  4. The homeland of zucchini is Mexico. The locals ate them even before the arrival of the conquistadors, however, they did not eat the vegetables themselves, but only their seeds.
  5. In the French and Greek national cuisine, there are dishes made from squash flowers.
  6. The largest vegetable marrow in the world was grown in 1998. Its weight exceeded 61 kg.
  7. Because of their low-calorie content, these vegetables are often included in many different diets.
  8. Regular consumption of zucchini in food slows down the process of graying hair.
  9. Masks made from crushed squash pulp are popular in cosmetology. They nourish and moisturize the skin well.
  10. After they were introduced to Europe in the 16th century, they were cultivated for a long time exclusively for decorative purposes.
  11. They are distinguished by their tenderness, in the sense that they are easy to damage. And zucchini with damaged skin quickly deteriorates even in the refrigerator.
  12. 100 g of zucchini contains only about 25-27 kilocalories.
  13. They are also high in vitamin C, although they taste not at all sour.
  14. In the world, no one has ever had an allergy to zucchini.
  15. Many types of squash can be harvested as early as a month and a half after sowing their seeds. If, of course, conditions are favorable.
  16. The inhabitants of Italy were the first to guess to eat the zucchini themselves, and not their seeds or flowers.
  17. Botanists claim that, like pumpkin, squash is, strictly speaking, a berry.
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10 Amazing Facts About Daikon

Daikon, a Japanese radish, is not as popular as a regular radish. We will tell you how it is useful, whether it can be eaten for weight loss, how to choose it, store it and eat it.

  1. Daikon contains a lot of fiber and vitamin C, but it is interesting because it contains a special enzyme that helps in the digestion of starchy foods. This makes the daikon an excellent ingredient for salad dressings such as potatoes.
  2. In addition, Japanese doctors advise including this vegetable in the diet of those who are sick with diabetes, and it can also be eaten for heart disease and for the prevention of atherosclerosis and rheumatism.
  3. 100 grams of daikon contains 34% of the daily value of vitamin C, so if you overdo it, you may experience allergic reactions.
  4. If you are suffering from gallstones or have kidney stones, eat a little daikon as it can trigger an attack.
  5. Low-calorie content and rich composition make daikon useful for everyone who follows the figure. Fiber, which is very high in it, helps to lower the amount of sugar in the blood, cleanses the body, and helps you stay full longer.
  6. If you want to lose weight, the daikon is best eaten raw: you can add it to salads, make smoothies with it, and even make juice from it. Keep in mind that daikon juice should not be drunk more than 2 times a week, and before adding daikon to your menu, it is better to consult a doctor.
  7. There is only 21 kcal per 100 grams of daikon, less than 1 gram of proteins, 0 grams of fat, and 2 grams of carbohydrates.
  8. You can eat up to 150 grams of daikon per day.
  9. The longer the daikon is stored, the better the enzymes contained in it work. But pectin and fructose begin to break down, so long-stored daikon can taste bitter. It is best to store daikon in the refrigerator: put it in a bag and make holes in it so that condensation does not accumulate.
  10. Daikon can also be frozen: peeled, cut into cubes, laid out on a tray, and put into the freezer. Then the frozen radish is poured into portioned bags and tied tightly. The second time the daikon should not be frozen, it will become tasteless and lose its useful properties.
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19 Amazing Facts About Beets

Beets are a genus of annual, biennial and perennial herbaceous plants of the Amaranth family. Do you know a lot about Beets?

  1. The most famous representatives are: common beets, fodder beets, sugar beets. All of them in everyday life have a common name – beets.
  2. Found on all continents except Antarctica.
  3. All modern beet species come from the wild beet growing to this day in Iran, on the shores of the Mediterranean, Black and Caspian Sea, as well as in India and China.
  4. For the first time in the daily diet, beets began to be introduced in the Middle East and in the east of the Mediterranean – although at that time only the leaves were eaten, and the roots were used for medicinal purposes.
  5. Assyrian texts describe the cultivation of beets in the Hanging Gardens of Babylon, which is one of the seven wonders of the world.
  6. In ancient Persia, beets were considered a symbol of quarrels and strife.
  7. During the Roman era, it was used as an aphrodisiac.
  8. Beetroot was held in such high esteem by the Romans that it was collected as a tribute from the subordinates of the Germans. At that time, the root crop was long and thin like a carrot.
  9. In ancient times, the medicinal properties of beet root were more important than its taste, and the vegetable was used to treat a variety of ailments, including constipation, fever, wounds, and some skin problems.
  10. The ancestors used beets instead of blush.
  11. The rounded shape of the root crop known to us today appeared only in the 16th century.
  12. In the XVI – XVII centuries. it was differentiated into dining and fodder forms. In terms of chemical composition, fodder beets differ little from other types of beets, but their roots contain a large amount of fiber and fiber.
  13. From the hybrid forms of fodder beets, sugar beets emerged in the 18th century. It appeared as a result of intensive work of breeders, which began in 1747, when Andreas Marggraf found out that sugar, which was previously obtained from sugar cane, is also contained in beets. The first to appreciate and practically use the Discovery of Marggraf was only his student Franz Karl Achard, who devoted his life to the problem of producing beet sugar and in 1801 equipped a factory in Lower Silesia where sugar was produced from beets. At that, the sugar content in fodder beets was 1.3%, while in the currently existing varieties it exceeds 20%. Sugar beet is currently the second largest source of sugar after sugar cane.
  14. From the end of the XIX and in the XX centuries. the culture has spread to all continents. According to popular legends, the widespread consumption of beets by the peoples of the Balkans and Eastern Europe prevented the development of medieval plague epidemics in the east of the European continent.
  15. To date, more than 70 varieties and hybrids of beets have been zoned, differing in appearance, yield, and early maturity.
  16. The heaviest beet in the world was grown in Somerset in 2001 and weighed 23.4 kg.
  17. Beets perfectly cleanse the body of toxins and toxins.
  18. In Britain and Ireland, halloween lanterns in the form of a glowing head from the inside were traditionally made from beets, turnips or rutabagas. Lantern pumpkins, more familiar to us now, began to be used by American immigrants in the 19th century.
  19. In many cultures, there is a belief that if a man and a woman eat the same beets, they will love each other.
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