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Introduction: Yemeni cuisine

Yemeni cuisine is known for its rich and diverse flavors, influenced by the country’s history and geography. Yemeni dishes often incorporate a variety of spices and herbs, as well as fruits and vegetables that are abundant in the country. Yemeni cuisine is also known for its use of bread, particularly flatbread known as “khobz”.

Popular fruits in Yemeni dishes

Fruits are an integral part of Yemeni cuisine, with many dishes incorporating them into both sweet and savory recipes. Some of the most popular fruits used in Yemeni cuisine include dates, pomegranates, and mangoes.

Dates: the king of Yemeni fruits

Dates are considered the king of Yemeni fruits and are used in a variety of dishes. They can be eaten alone as a snack, used to sweeten desserts, or added to savory dishes to impart a sweet flavor. One popular Yemeni dish that features dates is “bint al-sahn”, a sweet bread made with layers of honey and clarified butter and topped with date syrup and sesame seeds.

Pomegranates: a versatile ingredient

Pomegranates are another popular fruit used in Yemeni dishes, prized for their sweet and tangy flavor as well as their health benefits. Pomegranate seeds and juice are used in a variety of dishes, including salads, stews, and sauces. One classic Yemeni dish that features pomegranates is “zurbian”, a rice dish with chicken or lamb that is often served with a pomegranate and yogurt sauce.

Mangoes: sweet and savory applications

Mangoes are a sweet and juicy fruit that are used in both sweet and savory recipes in Yemeni cuisine. They are often used in salads, smoothies, and desserts, as well as in savory dishes like curries and stews. One popular Yemeni dish that features mangoes is “salta”, a spicy soup made with meat and vegetables and topped with a mango and chili salsa.

Popular vegetables in Yemeni dishes

Vegetables are also important components of Yemeni cuisine, with many dishes featuring a variety of fresh and cooked vegetables. Some of the most popular vegetables used in Yemeni dishes include eggplant, tomatoes, onions, and okra. These vegetables are often cooked with spices and served with rice or bread. One classic Yemeni dish that features vegetables is “fahsa”, a meat and vegetable stew that is traditionally served with flatbread.

Introduction: The Sweet Delight of Pavlova

Pavlova is a popular dessert that has its origins in Australia. It is named after the famous ballerina, Anna Pavlova, who toured Australia and New Zealand in the 1920s. Pavlova is a crispy meringue base that is topped with whipped cream and fresh fruits. It is a light and refreshing dessert that is perfect for summer.

The meringue base is made from egg whites that are whipped until stiff peaks form. The addition of sugar and a little vinegar or lemon juice gives the meringue its crispy exterior. The whipped cream and fresh fruits provide a lovely contrast to the crispy meringue base. This dessert is not only delicious but also visually stunning, making it the perfect centrepiece for any occasion.

Ingredients and Preparation: Crafting a Crispy Meringue Base

The ingredients for a pavlova are simple: egg whites, sugar, vinegar or lemon juice, and cornflour. You can also add vanilla extract for flavour. The key to making a good meringue is to ensure that your bowl and whisk are completely clean and free from any grease or residue. Any impurities in the bowl or whisk can prevent the egg whites from whisking properly.

To make the meringue base, whisk the egg whites until they form stiff peaks. Gradually add the sugar, a tablespoon at a time, whisking well after each addition. Add the vinegar or lemon juice and cornflour and whisk until the mixture is smooth and glossy. Spoon the mixture onto a baking tray lined with baking paper and shape it into a nest shape. Bake in a low oven for about an hour until the meringue is crispy on the outside and soft on the inside.

Toppings and Variations: Whipped Cream and Fresh Fruits

The traditional topping for pavlova is whipped cream and fresh fruits such as strawberries, kiwi fruit, and passionfruit. However, there are many variations on this classic dessert. You can use any fruit that you like, such as mango, pineapple, blueberries, or raspberries. You can also add a drizzle of chocolate sauce or caramel sauce for a decadent touch.

To assemble the pavlova, simply spoon the whipped cream onto the meringue base and then arrange the fresh fruit on top. You can create a beautiful pattern by arranging the fruit in a circular or spiral pattern. Serve immediately, as the meringue will start to soften if left for too long. Pavlova is a delicious and versatile dessert that is perfect for any occasion.

Introduction: Zimbabwean Cuisine

Zimbabwean cuisine is a reflection of the country’s diverse cultural heritage. It combines the flavors of various ethnic groups, including Shona, Ndebele, and European settlers. As a result, the cuisine is a blend of African and European influences, making it unique and fascinating. Zimbabwean dishes use a variety of ingredients, including vegetables, fruits, and spices, which contribute to their bold and rich flavors.

Staple Foods in Zimbabwe

Maize or cornmeal is the most common staple food in Zimbabwean cuisine. It is used to make sadza, a porridge-like dish that is eaten with different types of relishes, including vegetables, meats, and sauces. Other staple foods in Zimbabwean cuisine include rice, potatoes, yams, millet, and beans. These foods are often combined with fruits and vegetables to create flavorful and nutritious meals.

Popular Fruits in Zimbabwean Dishes

Zimbabwe is blessed with a wide variety of fruits, many of which are used in local dishes. Some of the popular fruits in Zimbabwean cuisine include mangoes, guavas, papayas, pineapples, and bananas. These fruits are used in a variety of ways, including as snacks, desserts, and ingredients in main dishes. For instance, mangoes can be used to make chutneys, smoothies, and salads, while pineapples are used to flavor meats and rice dishes.

Vegetables Commonly Used in Zimbabwean Cooking

Vegetables are an essential part of Zimbabwean cuisine, with many dishes featuring a variety of greens, beans, and root vegetables. Some of the most commonly used vegetables include pumpkin leaves, kale, spinach, okra, and onions. These vegetables are often used to make stews, soups, and relishes. They also add flavor and nutrition to the staple food, sadza.

Traditional Zimbabwean Dishes with Fruits and Vegetables

Many traditional Zimbabwean dishes feature fruits and vegetables as key ingredients. One such dish is muriwo unedovi, a relish made with pumpkin leaves and peanut butter. The dish is usually served with sadza and is a popular meal across the country. Another popular dish is chakalaka, a spicy relish made with beans, onions, tomatoes, and chili peppers. Fruits are also used in traditional dishes, such as sweet potato pudding, which is made with grated sweet potatoes, coconut, and raisins.

Conclusion: Diversity in Zimbabwean Cuisine

Zimbabwean cuisine is a celebration of the country’s rich cultural heritage. It reflects the variety of ethnic groups that call Zimbabwe home and the country’s abundant natural resources. Fruits and vegetables are an essential part of Zimbabwean dishes, contributing to their unique flavors and nutritional value. Whether it’s a hearty vegetable stew or a refreshing fruit salad, Zimbabwean cuisine has something for everyone to enjoy.

Introduction: Vietnamese Cuisine

Vietnamese cuisine is known for its fresh and healthy ingredients, including a variety of fruits and vegetables. These ingredients are used to create flavorful and colorful dishes that are not only delicious but also visually appealing. In Vietnamese cuisine, fruits and vegetables are often used in salads, soups, stir-fries, and as garnishes for main dishes.

Some Popular Fruits Used in Vietnamese Dishes

Vietnamese cuisine incorporates a variety of fruits, both tropical and non-tropical. Some of the most popular fruits used in Vietnamese dishes include:

1. Dragon Fruit

Dragon fruit, also known as pitaya, is a tropical fruit that is native to Central and South America but is now widely grown in Vietnam. It has a sweet and slightly tangy flavor and is used in salads, smoothies, and as a garnish for main dishes.

2. Mango

Mango is another tropical fruit that is widely used in Vietnamese cuisine. It has a sweet and juicy flavor and is used in salads, desserts, and as a topping for sticky rice dishes.

3. Pineapple

Pineapple is a popular fruit in Vietnam and is used in a variety of dishes, including stir-fries, salads, and desserts. It has a sweet and tart flavor and adds a refreshing touch to Vietnamese dishes.

Some Popular Vegetables Used in Vietnamese Dishes

Vietnamese cuisine is also known for its use of fresh and flavorful vegetables. Some of the most popular vegetables used in Vietnamese dishes include:

1. Bok Choy

Bok choy, also known as Chinese cabbage, is a leafy green vegetable that is commonly used in stir-fries and soups. It has a mild and slightly sweet flavor and is rich in vitamins and minerals.

2. Vietnamese Mint

Vietnamese mint, also known as laksa leaf, is a herb that is commonly used in Vietnamese cuisine. It has a strong and spicy flavor and is used in salads, soups, and as a garnish for main dishes.

3. Water Spinach

Water spinach, also known as morning glory, is a vegetable that is commonly used in Vietnamese stir-fries. It has a slightly bitter flavor and is rich in vitamins and minerals. It is often served as a side dish with rice or noodles.

Overall, Vietnamese cuisine is known for its use of fresh and healthy ingredients, including a variety of fruits and vegetables. Whether you’re looking for a light and refreshing salad or a hearty and flavorful stir-fry, Vietnamese cuisine has something for everyone.

Introduction: Zambian Cuisine

Zambian cuisine is a delightful blend of traditional African flavors with influences from European, Indian, and Asian cuisines. The country’s rich agricultural landscape has lent itself to an abundance of fresh fruits and vegetables that are commonly used in local dishes. Zambia’s cuisine is often characterized by its use of fresh ingredients and a rich variety of spices, making it a favorite among food lovers.

Popular Fruits in Zambian Dishes

Tropical fruits like mangoes, pineapples, and bananas are some of the most popular fruits used in Zambian cuisine. They are used in a variety of dishes, from fruit salads to stews and curries. These fruits are not only delicious but also packed with essential vitamins and minerals, making them a staple in Zambian households.

Mysterious Baobab Fruit

The baobab fruit is a common sight in Zambia, both as a fruit and in powder form. The fruit is rich in vitamin C and has a unique tangy taste that is a perfect addition to refreshing drinks and desserts. The powder form is often used as a natural thickening agent for stews and soups, giving them a unique twist.

The Versatile Pumpkin in Zambian Cuisine

Pumpkins are a popular ingredient in Zambian cuisine, and every part of the pumpkin is used. The flesh is used in soups, stews, and curries, while the seeds are roasted and eaten as a snack. The leaves are also used in dishes like pumpkin leaves and groundnut stew, adding a unique flavor and texture.

Traditional Vegetables in Zambian Cooking

Traditional vegetables like okra, sweet potatoes, and cassava leaves are also commonly used in Zambian cooking. These vegetables are both delicious and nutritious, providing essential vitamins and minerals. They are often cooked with a variety of spices and herbs, giving them a unique taste that is both satisfying and flavorful.

Nutritious Moringa Leaves in Zambian Dishes

Moringa leaves are a highly nutritious addition to Zambian dishes, providing a rich source of vitamins and minerals. They are often used in salads, stews, and curries, giving these dishes a unique flavor. The leaves are also used to make tea, providing a refreshing and healthy drink option. Moringa is a versatile ingredient that has become increasingly popular in Zambia and beyond.

In conclusion, Zambia’s cuisine is a delightful blend of traditional and modern flavors, with fresh ingredients and spices being at the core of its rich culinary heritage. The country’s bountiful supply of fruits and vegetables has resulted in a cuisine that is both delicious and nutritious, making it a favorite among food lovers.

Health-conscious people don’t leave the house in the morning without their smoothie. When preparing the vitamin drink, however, there are a few things to consider so that the positive health effect does not turn negative. For example, frozen fruits and fruit stones are taboo for smoothies.

No fruit pits for smoothies

Not all ingredients for fruity smoothies are healthy – the right choice makes the difference! For example, no fruit cores such as those from apples, cherries, or plums should be put into the blender, as the North Rhine-Westphalia consumer advice center is now warning.

During the digestion process, the nuclei form hydrocyanic acid. This in turn can lead to poisoning, shortness of breath, vomiting, or cramps in large quantities. The fruit stones should therefore be carefully removed before adding them to the smoothie mixer.

No frozen fruit for smoothies

Frozen fruits like strawberries, raspberries or blueberries are popular ingredients for smoothies. After all, the goods are fresh from the field, where they are shock-frozen directly. On the one hand, this means that a lot of vitamins and minerals remain, but on the other hand, the burden of pathogenic noroviruses can also be high.

The virus can be killed with heat. For this, it is necessary that the frozen fruits are not used directly from the freezer or thawed, but are heated to at least 90 degrees before consumption. If possible, smoothie lovers should use fresh, seasonal fruit from the region and only occasionally switch to frozen goods.

Creative and healthy snacks made easy with freeze-dried fruits. Because many snacks contain too much sugar and unwanted additives. But there are healthy alternatives with natural ingredients and vitamins.

It doesn’t matter whether you’re an adult or a child: small snacks are a convenient way to fill up your body’s energy reserves so that you can master the challenges of the day with full concentration. Unfortunately, most of the goods on offer contain a lot of sugar and many harmful additives. Luckily, some companies have made it their mission to offer healthy alternatives. Freeze-dried fruit is a good example of how there is another way.

Importance of optics

Perhaps you have already wondered what options there are for providing yourself and your family with healthy snacks. We felt the same way recently. But the search for suitable alternatives to the usual chocolate bars and candy bombs proved difficult. Researching healthy products for children, in particular, turned out to be nerve-wracking.

The problem with youngsters is that snacks not only have to be convincing when looking at the ingredients but also when the packaging is opened. If little treats don’t look delicious, the explanation for the sense and purpose of the new snack can be logical: children won’t eat it! The appearance of the products is elementary and crucial for them to be ready to be tasted. Many supermarket visits later, we finally found what we were looking for on the internet. Recently, we have become lovers of freeze-dried fruit snacks.

Freeze Dried Fruit Facts

In order to produce freeze-dried fruit, ripe fruit such as strawberries or raspberries is frozen in the first step. This usually requires temperatures between -15 and -78 °C. In the second step, the fruit is placed in a vacuum chamber. Due to the vacuum, the already frozen water contained in the fruit dissolves into thin air. The ice changes into the gaseous state in the vacuum chamber. This physical process is called sublimation in technical jargon. The fruits are thus sublimated.

Because some fruits contain 90 percent water, freeze-drying drastically reduces their weight. The most striking advantage of this process is that almost all of the water is removed from the fruit. The vital substances contained, such as vitamins, remain almost 100% in the fruit and are not lost, as is the case with many other manufacturing processes. The same applies to minerals, trace elements, roughage, and secondary plant substances. Even the aromas, taste, and color of the natural fruit are preserved during sublimation. If they are sublimated in their original form, even this is preserved quite well.

Freeze-dried fruits are healthy

Compared to traditional dried fruit, freeze-dried alternatives are healthier. The reason: In order to produce dried fruit, the fruit must be heated to around 40 to 70 °C. Many vitamins and secondary plant substances do not survive this because they are extremely sensitive to heat.

Freeze-dried products are used in a variety of ways in the food industry. The fruits are found, for example, in fruit bars or as crunchy’s in mueslis. For nibbling between meals, we find them as slices or whole fruits. They’re fast in the mouth. But muesli bars are also a sensible way of preparing them. The little treats can serve as a little boost of energy for the youngsters at school during breaks or give adults new strength at work.

Since we discovered it, we have been using freeze-dried fruit to make our own healthy muesli, desserts, fine smoothies, and delicious yogurt. The children also get the small vitamin suppliers to take to school. This is where the advantages become even clearer: since the freeze-dried fruit hardly weighs anything, the child’s back is relieved and you no longer have to worry about how the fruit will get to school without being damaged. Up until now, fresh bananas or grapes, in particular, had to be packed very carefully. Freeze-dried snacks do not spoil. And even if the snacks are forgotten, nothing happens. Since it contains no water, there is no risk of mold.

A British study has examined the link between the risk of death and the daily consumption of certain types of fruit and vegetables. We explain which fruits and vegetables can extend your life.

Nobody knows 100 percent whether we can actually extend our life through our diet. Nevertheless, science is getting a little bit closer to this question. According to the current state of research, many factors are already known that have been proven to lead to a shorter life or a higher risk of death and health, such as smoking. A recently evaluated study now also provides information about which foods you should integrate into your diet in order to reduce your risk of death.

British researcher finds link between risk of death and fruits and vegetables

It has long been known that a balanced diet can have a positive effect on physical health. The consumption of fruit and vegetables in particular is praised to the skies. Primarily because it reduces the risk of developing chronic diseases such as cardiovascular disease or cancer. But does consuming these foods really have a direct impact on length of life?

British researcher Oyinlola Oyebode and her team from University College London conducted a study involving nearly two million people. The study was based on the national Health Survey for England. Here, between 2001 and 2013, the eating habits and other health parameters of more than 65,000 Britons were recorded and documented. This is reported by Health News.

The participants corresponded to the population average of Great Britain. Almost 4,400 participants died during the study period. With this data, the scientists have now found a connection between the death rate and the eating habits of people.

Five servings of fruit and vegetables a day achieve best results

The Oyebode study then examined the connection between the general risk of death and the daily consumption of fruit and vegetables. It was found that five portions of fruit and vegetables, integrated into the daily diet, are associated with a longer life. The researchers recommend splitting two servings of fruit and three servings of vegetables. But what do you mean by five servings a day? The ideal would be to consume 150 grams of fruit and 75 grams of vegetables. Sugared fruit is not included here as it can have negative health effects.

What was the study actually about? The participants were divided into two groups. One group ate just two servings of fruit and vegetables daily, while the second group ate the recommended five servings. The participants who ate the five servings had a 13 percent reduced risk of premature death. They were 12 percent less likely to die from cardiovascular disease and 35 percent less likely to die from respiratory disease.

The study concluded that the recommended amount of fruit and vegetables can reduce the general risk of death by up to 42 percent for people of all ages. Vegetables in particular can have a life-prolonging effect. Fruit performs less well in a direct comparison of the two food groups. If a larger amount of fruit is consumed than stated, this has no added health value. It does not bring any additional benefit to the body.

The greener the better: Spinach, lettuce and kale prolong life

Also, not all fruits and vegetables are equally helpful in reducing the risk of death. Basically, it makes the difference how starchy a vegetable is – potatoes, peas and corn do not show any positive effects because of their high starch content. The same applies to fruit juices, as they no longer contain enough nutrients.

Vegetables, which truly confer life-extending effects, are generally said to be green. Leafy greens like spinach, lettuce, and kale fall under this. But carrots also reduce the risk of some diseases. Fresh vegetables in particular lower the risk of death by 16 percent on average. Salad brings a 13 percent risk reduction, while fruit only brings a 4 percent lower risk per serving.

For the two daily servings of fruit, fruits high in beta-carotene and vitamin C, such as citrus fruits and berries, are beneficial. “The clear message from our study is that the more fruit and vegetables you eat, the lower the risk of death at any age. Those who like to nibble on carrots and other vegetables gain the most, but a banana or other fruit is also good,” explains Oyebode finally.

This superfood list gathers the superstars of food, touted for their nutritional value and acclaimed for their miraculous powers – but they don’t always happen.

If you believe the advertising promises of the manufacturers, the candidates on our superfood list help you lose weight and fight depression, heal almost everything from the common cold to Alzheimer’s to cancer and compensate for every nutrient deficit. But is that always true?

Superfood list with pitfalls

We took a closer look at the promised effects and found that superfoods also have pitfalls. We have therefore also brought out the disadvantages of the super foods under the carpet. Because some candidates are certainly rightly on our superfood list – others are more appearance than reality or even have health or ecological problems that should make us think. You can find all the details on this in the respective article on the superfood.

Acai

Acai is on every superfood list: The hype surrounding the berries swept across the pond from the USA. Trend breakfast acai bowl is sold as the perfect tool for the model figure. The acai supposedly also works against wrinkles and cancer. However, these statements fall more into the category of advertising promises.

acerola

No superfood list without acerola: the reputation of the absolute vitamin C bomb precedes it. In fact, it probably has the highest vitamin C content of any plant. That is why the acerola cherry is marketed as a vitamin supplier to fight colds, especially in winter. In addition, their secondary plant substances are said to have an anti-cancer and cell-rejuvenating effect. However, solid evidence of this is lacking, and the energy-intensive processing and transport from South America pollute the environment.

amaranth

Like many other pseudocereals, amaranth (also amaranth) comes from the Andes region of Central and South America. Venerated as sacred by the Aztecs and banned by Cortez, the foxtail plant led a shadowy existence for a long time. Now you can find it on many a superfood list, because the little seeds are actually rich in proteins, minerals and unsaturated fatty acids. However, amaranth from the Andes, which could do better in terms of sustainability, is commercially available.

pineapple

The pineapple is without a doubt the best-known and most widespread superfood. It is surrounded by diet legends (“fat burners”), it is said to be able to fight inflammation and heal cancer. The versatile fruit also tastes very good.

Their valuable ingredients would make them an ideal member of any superfood list. If it weren’t for the conditions under which the pineapple is grown and harvested: toxic pesticides and fertilizers in abundance to protect the monocultures, poorly paid and inadequately protected workers and poisoned drinking water make the delicious pineapple a rather problematic guest on the menu.

Aronia

The dark blue to black aronia berries belong on every superfood list. They originally come from the USA, but are now also grown in Germany and Austria. Aronia contains a lot of antioxidants, vitamins and folic acid. The chokeberry is said to be able to stimulate the immune system, help against cancer and even radioactive radiation. At least probably, because there are no meaningful studies here either.

But the aronia scores as a regional, seasonal organic superfood. There is just one catch: fresh berries and juice are almost inedible on their own. And the most effective medicine is of no use if you don’t want to take it because of its taste. In combination with sweeter fruits from the region – for example in jam or juice – the Aronia is worth recommending.

avocado

The avocado is rich in unsaturated fatty acids and essential amino acids as well as vitamins and minerals. Therefore, the avocado is considered an ideal supplement, especially for vegan diets. The versatile “butter of the forest” took German kitchens by storm, and fans raved about the mild, creamy taste of ripe avocados. However, the delicious stone fruit is also one of the bigger polluters on our superfood list.

Chia seeds

Chia seeds come from South America and were used by the Aztecs as a power food for their soldiers. The little seeds are packed with healthy ingredients, energy and antioxidants, which is why they can be found on almost every superfood list. Athletes use the properties of chia seeds like the Aztecs did to improve performance. With a vegan diet, the small superfood grains can prevent deficiency symptoms. As a relatively new food, however, the effects are not sufficiently scientifically proven, contrary to the manufacturer’s claims. Proven pollution and a lousy ecological balance cloud the shine of the “gold of the Aztecs”.

Chlorella

Chlorella is touted on superfood lists as the ultimate detox agent for detoxifying the body. The microalgae can actually filter environmental toxins out of water, but whether this works in the human body is controversial. Just as the healing effects are possible, but not yet proven. The good nutrient profile of chlorella also has a catch: untreated, the ingredients cannot be utilized by humans due to the thick cell walls.

Chlorella is not a credible member of a good superfood list, but it is one of the few plant-based sources of cobalamin. If it weren’t for the dubious life cycle assessment…

cranberry

The red cranberry is known in this country mainly in the form of cranberry juice in drinks and cocktails. In the USA, its country of origin, however, the cranberry is considered a fixed component of various dishes, comparable to the lingonberries in our country. When dried, the red cranberries still contain a lot of minerals and are often mixed in muesli and the like. Questionable harvesting methods and cultivation in sensitive ecosystems in the USA speak against including the cranberry in a sustainable superfood list.

barley grass and wheat grass

Barley grass and wheat grass are catchy names for something everyday: the green sprouts of normal barley and wheat. As seedlings, the “grasses” should have a high nutrient density and be rich in fiber. Both variants actually contain a lot of nutrients, which is why barley grass is also used as fattening feed for cows. And the dietary fiber is also present in the form of plant fibers. But it is precisely these fibers that cause digestive problems in humans. The green sprouts are therefore offered more as a powder.

ginseng

The use of the “all-healing root” ginseng comes from traditional Chinese medicine. Many believe that the tuber works against all age-related complaints, improves motor and cognitive abilities as well as potency and strengthens the immune system. However, ginseng is also an eco-sinner with long transport routes – but the superfood is now also grown in this country.

goji berries

Goji berries have an excellent reputation as a superfood with impressive medicinal properties. Curing cancer and Alzheimer’s, helping against high blood pressure, diabetes and impotence – the small red berries are said to be able to do all that and more. But the goji berries are calorie bombs and extremely expensive because they have to be harvested by hand.

pomegranate

The pomegranate has been known in Europe for centuries. Also referred to as grenadine or “food of the gods”, the fruit grows naturally in southern Italy and southern Spain. Pomegranate seeds and juice were already used in the Middle Ages as a natural source of vitamins during the winter. Numerous medical effects are attributed to the red fruit, for example against cancer, Alzheimer’s or high blood pressure. Ecologically, however, the pomegranate is not a model student.

Hibiscus and Rosehip

Hibiscus and rose hips grow in our garden, in hedges or in parks. They are known as ornamental plants and as ingredients in tea. Picked or grown yourself, fresh rose hips or rose hip jelly are a welcome source of vitamin C in winter. Rose hips are also said to help with osteoarthritis. Hibiscus tea is said to lower blood pressure and cholesterol levels. But here, too, clear evidence is lacking. If you like a hot drink on cold days, you should give the two native plants a chance.

turmeric

The bright orange-yellow turmeric powder is the favorite spice of the Indians and an integral part of the Indian kitchen. The ginger plant has been known in Europe for centuries, but it has not been able to establish itself in food. Curcumin, the main component of turmeric, is causing a sensation as a possible cure for almost every disease on this planet. The miracle spice is celebrated by many alternative healing methods. The fact that these are assumptions and possible but not proven effects is often overlooked.

maca

Maca is a superfood less well known in Europe. The root of a cress species comes from the Andes of Peru and grows there in the high mountains. Tough, undemanding and nutritious, maca was already one of the staple foods of the Incas. The suspected but so far unproven effects mainly include the increase in potency, fertility and libido. The root is also said to combat fatigue and depression. The transport routes are an ecological problem.

Matcha tea

Bright green pick-me-up, cult drink for Japan fans and as Matcha Latte the new, supposedly super-healthy trendy drink. Matcha tea is conquering Europe and the USA and can be found on almost every superfood list. The drink is prepared using a special technique from the rather expensive matcha powder. This consists of the ground green tea leaves that are drunk. As with all green tea varieties, there are alleged effects in abundance, the awakening theine is proven.

moringa

Moringa, the horseradish tree, is sold as the quintessential miracle plant. In fact, the leaves and roots of Moringa are very nutritious, containing a lot of calcium, essential amino acids, minerals and vitamins. The extremely fast-growing Moringa has many possible effects, which, however, have not been clearly proven. Moringa seeds filter pollutants from the water and can thus be used for drinking water treatment. In the tropical and subtropical regions of origin, Moringa is one of the beacons of hope against malnutrition and water shortages.

papaya

The papaya is botanically something very special. The “tree” on which the fruit, also known as “tree melon”, grows is not one – but a herb. And a papaya is strictly speaking a berry. The seeds inside the fruit contain a particularly large amount of papain, the enzyme found in papaya. Papain is able to break down proteins and therefore has a number of medicinal effects. The seeds are considered a natural contraceptive for men, shrink and destroy tumors in the test tube and are also effective against diabetes. A real superfood, were it not for disadvantages such as the fact that most papayas are genetically modified.

quinoa

The Incas already revered quinoa, which was voted “Plant of the Year” in 2013, as sacred. The pseudo grain is rich in essential amino acids and minerals. The very undemanding plant comes from the Andes, where 95 percent of the world production is harvested to this day. The high energy density makes quinoa seeds a beacon of hope in the fight against hunger in the world. In terms of sustainability, however, the superfood has a lot of catching up to do.

Spirulina

Spirulina is sold in Germany as a miracle algae with an extremely high nutrient content. Especially with a vegan diet, it should easily compensate for all protein deficiencies and deficits in iron or vitamin B12. In addition, Spirulina has other positive properties such as converting CO2 into oxygen or growing in salt water. However: On closer inspection, the claimed effects of the superfood all have their weak points, and there are also toxic heavy metals that can accumulate in wild spirulina.

Sometimes it’s not so easy to tell the difference between fruit and vegetables. Vegetables go in the salad and fruit on the cake? Read here where the real differences are.

In everyday life, we are usually pretty sure whether we have fruit or vegetables on our plate.

Our sense of taste determines that fruit such as pears or grapes tend to be sweet to sour and vegetables tend to be savory, such as peppers and tomatoes.
Cooking habit says: Vegetables often end up cooked on the plate, while fruit is a crunchy raw food snack.
But: There is no generally valid difference between fruit and vegetables. For example, botanists use a different definition than traders. Depending on the context, different definitions are useful.

For botanists, fruit comes from a fertilized flower, like an apple or a pear. Vegetables consist of other parts of a plant, such as the leaves of spinach or the stalk of asparagus. According to this definition, rhubarb would be a vegetable, while tomatoes would be a fruit.
According to a common definition, fruit grows on perennial plants, while vegetables belong to annual plants. When it comes to tomatoes, it becomes clear that the definitions are not congruent: tomatoes – a fruit for botanists – grow on annual plants and are considered vegetables according to this definition. Asparagus is perennial and would therefore be a fruit.
Why several definitions can make sense is explained when you consider when you need a definition: If you want to prepare a refreshing fruit salad, raw edible and sweet to sour ingredients make sense and are considered fruit for you in this situation. Whether these originated from a flower or another part of the plant is then rather uninteresting for you. However, when it comes to breeding or growing plants, you need to know how they reproduce – or even which parts are edible.

Why are fruits and vegetables at the top of the list in supermarkets?

In the supermarket, fruit and vegetables are sorted according to nutritional habits. Typical salad ingredients such as cucumber, tomato and pepper are next to each other and typical fruit such as apples, pears and grapes are usually not far apart.

Have you ever wondered why fruit and vegetables are usually offered in the entrance area of ​​the supermarket? The fruit and vegetable department slows down the running pace due to its structure and the products that the customer can smell and touch directly. As a result, customers buy more products. In addition, fruit should give the customer the feeling of fresh and healthy food.

To ensure that only healthy fruit and vegetables and no pesticides end up in your shopping basket, buy fruit from controlled organic cultivation. This is not only more appetizing, but also protects the environment.

Fruit and vegetables: The origin makes the difference

If you’re one of the lucky people with your own garden, you can see which fruits are in season. Some types of fruit and vegetables can also be grown in pots on the balcony.

Without your own harvest, you can also enjoy seasonal, regional fruit and vegetables. Seasonal fruits from your region are characterized by the fact that they have not traveled long distances and are very fresh. This saves them fuel and energy expended in bringing groceries to us from afar and storing them.