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11 Amazing Facts About Chickpea

The humble little chickpea is a special plant. There is a lot of evidence for the benefits of chickpea, thanks to which, it is popular to this day. Here are some interesting facts that you might not have guessed about.

  1. Chickpeas first appeared in the Middle East around 7,500 BC. Its popularity quickly spread throughout the world, and soon it began to be grown in almost all ancient civilizations.
  2. Chickpeas are called differently: chickpeas, lamb peas, Egyptian peas, tsetzi pods. It comes in different types, sizes and colors.
  3. This miraculous plant not only provides a valuable crop, but also serves as a natural remedy for destroying wheat and barley diseases.
  4. Scientists are sure that people have “smartened up” thanks to this miracle of peas, which is directly related to the production of serotonin, which ensures the transmission of impulses from cells.
  5. Peas are rich in vitamins and minerals. It contains almost the entire periodic table.
  6. It is believed that eating chickpeas can renew the blood.
  7. Chickpea helps with diabetes, those who have been exposed to radiation, as well as with anemia, arrhythmias, nervousness, dental problems and inflammation of the gums, acne and skin rashes. In addition, it cleans blood vessels and normalizes blood pressure.
  8. After the devastating wars that ended by the beginning of the 9th century, King Charlemagne ordered the sowing of the devastated fields with chickpeas to provide the people with nutritious and healthy food.
  9. There is an Arabic recipe for an aphrodisiac. It was actively used by emirs, going on dates to their numerous wives in harems. The recipe for an Arabian aphrodisiac: squeezed onion juice, honey and puree from chickpeas boiled in camel milk.
  10. The director of “Star Wars” was a big fan of this pea and even gave the name Nut to one of the main characters.
  11. Chickpeas contain the substance methionine, which prevents obesity of internal organs and calms the nervous system.
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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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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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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

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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Food

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

10 Amazing Facts About Parsley

Parsley is an indispensable component of the kitchen and housewives have used parsley for a long time to give their dishes a unique taste.

  1. Parsley is a close relative of celery, dill, caraway seeds and carrots.
  2. The exact origin of parsley is unknown. Some researchers believe that parsley is native to Sardinia, where it is often found in the wild even today. However, it is known that parsley began to be eaten and grown about 2000 years ago.
  3. In ancient Rome, besides the fact that parsley was an obligatory component of most dishes, it was also used to eliminate the effects of a hangover.
  4. Parsley has long been used as a natural breath freshener and is very often used in medicine and cosmetology. It is added to the production of soap and shampoo.
  5. In cooking, there are two main types of parsley, which differ in both taste and appearance. Curly parsley is more bitter and wrinkled like mint leaves and Italian parsley, which has a strong aroma and flat leaves.
  6. The flavor of parsley is also highly dependent on the type of soil and climatic conditions where it grows. Parsley is one of the most popular spices in the world.
  7. It is recommended to plant parsley near rose bushes, thanks to which the flowers become healthier and their own smell is significantly enhanced.
  8. In addition, it is good to grow parsley in the same garden with a variety of vegetables, its smell repels pests, it has antibacterial and antifungal properties and attracts bees that pollinate flowers.
  9. A tablespoon of parsley contains more than half of the recommended daily intake of vitamin K. Parsley is also rich in B vitamins and vitamins A and C.
  10. Besides vitamins, parsley contains a lot of dietary fiber and minerals such as iron, potassium, calcium and magnesium.
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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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Food

10 Amazing Facts About Turnips

Young turnip roots ripen in June and until late autumn you can feast on ground vegetables. But after, the harvest is harvested and with proper storage, the turnip will be available until the next season.

Texture and composition of turnips
  1. There are no special tricks when choosing a turnip, pay attention to its appearance, buy whole root vegetables without cracks and damage.
  2. Turnip is the record holder among vegetables in terms of vitamin C content, and it also has accumulated vitamins B1, B2, B5, PP.
  3. The list of micro and macro elements is also impressive, it contains: sulfur, copper, iron, potassium, manganese, zinc, magnesium and iodine.
  4. The use of turnip dishes has a beneficial effect on the work of the digestive system, the work of the liver, activates the secretion of bile, which prevents the formation of stones in the gallbladder.
  5. Thanks to its antibacterial properties, turnip will help to cope with viral and colds.
  6. The magnesium contained in the root vegetable promotes the accumulation of calcium, which has a beneficial effect on the condition of the bones.
  7. Turnip also has a good effect on the condition of the skin and increases muscle elasticity.
  8. This root vegetable is life-saving for vitamin deficiencies, and it is also low-calorie, so if you watch your weight, eat turnips!
  9. Turnip fits perfectly into vegetable salads, just grate it or cut it into thin slices and add to the rest of the vegetables. It is great for vegetable soups, and stewed, even with vegetables, even with meat, is simply wonderful.
  10. Be sure to eat turnips and you will be healthy!
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10 Amazing Facts About Radishes

Crispy and juicy, spicy and sweet radish is a close relative of cabbage (there is some similarity even in the taste). Although this April does not spoil the weather, we are already crumbling these raspberry roots into fragrant spring salads with might and main – that’s right! Indeed, among all the early vegetables, radish is the main keeper of vitamin C, therefore it actively contributes to the restoration of immunity after a long winter. What interesting things can you tell about radishes? It turns out a lot!

  1. Radish was born in the Middle Ages as a result of the selection of radish, and until then the ancient world diligently cultivated its progenitor. The inscriptions on the pyramid of Cheops tell about the great role of the radish in the life of the Egyptians; the Greeks brought the “golden” radish to the altar of Apollo during the festivities; the Chinese prepared vegetable oil from its seeds, and juice, widely used in medicine, from root crops.
  2. Who, if not the Mexicans from the town of Oaxaca, demonstrate such a passionate love for radishes! Before the New Year, the Night of Radish is held here, during which everyone can try their hand at drawing up and cutting out various figures, compositions, scenes.
  3. The history of a strange but spectacular event began in the 16th century when radishes were first brought to Mexico: Spanish monks, in order to attract buyers, began to carve various figures out of it. By the end of the 19th century, this “eco-art” was so firmly rooted in the culture that it turned into the creative festival “Noches de Rabanos”, which is regularly held to this day.
  4. Radish is a dietary product: spicy mustard oil improves appetite, fiber stimulates digestion, and removes “harmful” cholesterol from the body, thereby protecting blood vessels from atherosclerosis, and in general, low-calorie roots contribute to weight loss. Another plus of radish is that it contains a large amount of protein, which is the main building material. In addition, along with delicious radish dishes, iodine, phosphorus, calcium, magnesium, potassium, iron, zinc, and sodium, as well as sugars, fats, and vitamins (C, B1, B2, PP) enter our body. Essential oils contained in root vegetables, among other things, have antiseptic properties.
  5. Radish was one of the plants selected for growing at the space station in zero gravity – and there were several good reasons for this: the growing season is relatively short (20-45 days for different varieties), radish does not show any special needs for growth, vitamins, and nutrients more than enough, and you can also eat both the root crops themselves and young leaves. Therefore, radishes are one of the most convenient foods for growing in space, capable of supporting the health of astronauts.
  6. A proven fact: radishes are able to counteract the development of intestinal and lung tumors, which is especially important for smokers. This vegetable is useful for people suffering from obesity, metabolic disorders, heart and vascular diseases, thyroid dysfunction, and diabetes. But why wait for “weather from the sea” – it is better to indulge yourself with vitamin salads for the sake of prevention!
  7. Israeli farmer Nissan Tamir proudly displays the radishes he has grown, each weighing 10 kg.
  8. Grow a spring vegetable right in your home on a south window or balcony (or you need a little extra lighting) – it’s time for this in April. Then you can pamper yourself, as they say, “with tops and roots” – and not be afraid of poisoning yourself with fertilizers. For this happiness, you will need a pack of seeds of early ripening varieties, a pot or box, and a package of soil (preferably loose, with a neutral or slightly acidic reaction). Water the “pet” well, and in 20-25 days, you can harvest.
  9. The color of the roots can be not only pink but also yellow, purple, red, or white. By the color of the radish, it is easy to determine the content of vitamin C – most of all are found in rich red roots, less in light ones. Recently, a “surprise” hybrid radish was added to the list – on the outside it is green and bitter, and the core of this handsome man is scarlet and much sweeter. So he was dubbed – “watermelon radish”.
  10. Radish inspired designer Arthur Xin to create The ripe radish, an eco-friendly garden light. A creative mini-garden serves not only decorative purposes: throughout the day, the gadget accumulates solar energy, and at dusk it disinterestedly illuminates the lawn or garden, creating a romantic and slightly comic atmosphere. Well, in the “flowerbed” itself, the designer suggests growing … why not radishes.
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