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The Top 10 Coffee Growing Regions

Coffee is drunk all over the world and is enjoying increasing popularity. But which countries are among the largest coffee-growing regions and who has the largest harvest volumes?

Which country has the largest acreage for coffee and who produces how much coffee each year? We take a closer look at the numbers.

The two main types of coffee grown are the Robusta and Arabica beans. Almost the entire world market is served with it. After all, millions of variations can be created from one variety. In the following we take a closer look at the figures for the coffee-growing regions and explore the development of recent years.

The cultivation areas according to harvest area and yield

Coffee is arguably the most popular drink in the world. It is therefore no wonder that many countries finance a large part of their gross domestic product through the coffee industry. However, since the coffee plant prefers a special climate for its growth, only countries on the equator can be found among the top 10 largest coffee-growing regions. These together form the so-called coffee belt. Europe, the USA, Russia and many other countries import millions of tons from these growing regions every day. But which coffee-growing countries produce the largest harvest and who owns the largest coffee-growing areas?

Brazil:
Brazil has always been the number 1 coffee producer. As the world’s largest coffee exporter, the country has an incredible 2,085,522 hectares of crop area. More than 300,000 coffee farmers share the cultivation areas among themselves. Around 45,342,000 60-kilogram sacks of coffee are collected every year. Just as much as the Brazilians like to produce coffee, they also drink it. Almost half of the domestic harvest ends up back on the domestic tables. The other half is exported all over the world. Incidentally, the largest customer is Germany.
Indonesia:
Indonesia is the second largest coffee-growing region. 1,240,900 hectares of land will be planted here. The country cultivates very special cultivation methods and, in addition to mass production, focuses primarily on individuality. The annual harvest is approximately 9,350,000 60 kg bags.
Colombia:
Colombia has been firmly in the top 3 of the world’s largest coffee-growing regions for years. Here 771,728 hectares are cultivated with coffee plants. The annual harvest is 12,500,000 60 kg sacks.
Mexico:
Mexico is just behind Colombia and scores with a total of 700,117 hectares under cultivation. The country produces around 3,900,000 60-kilogram sacks of green coffee every year.
Vietnam:
Number 5 in our ranking is Vietnam. The country has made up a few places in recent years and now has 584,600 hectares of coffee production. The harvest is 27,500,000 60 kg sacks – every year. This puts it in second place in terms of coffee production, right behind Brazil!
Places 6-10:
The throng of major coffee producers does not seem to be diminishing. Close behind the last places are the coffee-growing regions of Ethiopia, Peru, India, Uganda and Honduras. All countries have harvest areas between 200,000 and 530,000 hectares.

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Cooking Tips

Top 10 Most Interesting Facts About Coffee

Coffee is lifestyle and enjoyment. For anyone who wants to learn a little more about their favorite drink, we’ve rounded up 10 fun facts about coffee.

Did you know?

When it comes to facts about coffee, pretty much everyone has something to contribute, because hardly any other drink has so many stories, myths and – facts – about it. We have picked out the 10 most exciting facts and don’t want to withhold them from you any longer:

1. Coffee was “discovered” by goats

You heard me right: according to legend, coffee was actually “discovered” by goats. In fact, it was a goatherd named Kaldi in 9th-century Ethiopia. He watches his goats and sees how the goats perk up after eating cherries from a coffee tree. So what could be more obvious for Kaldi than to taste the red cherries himself? Admittedly, the story was first written down in the 16th century, but it’s nice and somehow sounds believable.

2. Black Ivory Coffee – the most exclusive coffee in the world

For a long time, the famous Kopi Luwak, also known as cat coffee, was considered the most expensive and exclusive coffee in the world. The Kopi Luwak gets its special taste from the “manufacturing process”: It is created by giving the Indonesian civets coffee cherries to eat. These are digested by her and excreted again. The indigestible coffee beans are now selected from the legacies of the civets. The very complex manufacturing process makes the cat coffee extremely expensive.

3. Mild, light roast coffee beans contain more caffeine than dark beans

Contrary to popular belief, light, mild coffee roasts typically contain more caffeine than dark, hearty roasts. Why it is like that? The longer the coffee is roasted, the more caffeine is released from the bean under the heat. Basically, it’s like cooking with wine. The longer you let it simmer, the less alcohol you will later have in your food.

4. Espresso is not a bean

There is no special espresso bean. Espresso is just the name for a certain type of preparation. Dark roasted coffee beans are used and ground very finely. Hot water is then pressed through the ground coffee at high pressure. If you do it right, you get a concentrated coffee with a dense, brown crema. Due to the long roasting, espresso contains less caffeine than e.g. B. normal filter coffee.

5. Coffee is a cherry

That’s right – red cherries grow on coffee trees or bushes. The actual coffee bean is the seed inside the cherry. If the coffee bean wasn’t so desirable and flavorful, you might be able to buy the whole fruit of the coffee cherry in a fruit store, as it’s a delicious tart-sweet cherry that tastes a bit like honey, peach, and watermelon.

6. Coffee was forbidden

In the course of history, coffee has been temporarily banned several times in different cultures. The governor of Mecca closed all the coffee houses in 1511 because he saw them as places of moral decay. Only after a thirty-year dispute between the scholars was the ban lifted by the Sultan of Cairo. In 1675, the English King Charles II tried to ban coffee and coffee houses. He encounters great resistance from the population and triggers a rebellion, so that he ultimately cannot implement his plan. The Prussian King Frederick the Great finally banned the import of coffee in 1677. He feared that the rapidly growing coffee consumption at the time could displace traditional domestic products such as malt or barley. State propaganda tried to stigmatize coffee as a despicable fad and a superfluous luxury.

7. George Washington invented instant coffee

You read that right, but not the first American president, but his Anglo-Belgian namesake, George Constant Louis Washington, who invented instant coffee.
Washington, who emigrated to New York in 1897, was not the actual inventor, but he was the first to develop a process around 1908 to produce instant coffee on an industrial scale. He was commercially very successful. During World War I, the US Army bought the “G. Washington Coffee Refining Company” from their total production volume of instant coffee. This ensured that the soldiers at the front in Europe did not have to do without their “Cup of George”.
The Japanese-born scientist Satori Kato from Chicago is considered to be the inventor of the first instant coffee. However, he never succeeded in further developing his process, patented in 1901, into a commercially successful product.

8. There are over fifty different types of coffee

Normally we consumers only know two types of coffee: Arabica and Robusta, because only these are normally used for coffee production and together they represent practically 100% of the world market. In fact, over fifty different types of coffee are known. So, if you ever get the very rare opportunity to taste a coffee that isn’t made from the usual varieties, please do so!

9. Over 500 billion cups

Around half a trillion cups of coffee are drunk worldwide every year. With a world population of almost seven billion, that’s an unbelievable 71 cups for every citizen of the world – including small children!

Incidentally, the Finns are at the forefront when it comes to coffee consumption: Every Finn drinks 1305 cups a year of the 3.6 cups a day! In contrast, German coffee consumption is still moderate at just under two cups a day. However, coffee is also the most popular drink in Germany, ahead of beer and mineral water!

10. Second most traded commodity in the world

After oil, coffee is the most important commodity in the world. The coffee beans are grown in 80 countries around the world on a total area of around 11 million hectares. Around 25 million people work in the cultivation, processing or distribution of coffee. Around 55 million sacks of green coffee, each weighing 60 kilograms, are produced every year.

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Food

Top Flavoring Mistakes: That’s According to the Science of Taste

Seasoning dishes is a science in itself. There are numerous spices that you can combine and use in many different ways. Here you can find out what the biggest mistakes are when seasoning.

For a dish to taste good, it has to look good, smell good and taste good. People have always used spices to refine their food. Spices are usually herbs or seeds that are added to food in dried or fresh form.

Due to their intense inherent flavor, spices have a significant impact on the overall taste of a dish. The correct handling and dosage when cooking are therefore important for a satisfactory result. We tell you the most common mistakes that you should avoid when seasoning.

You just season with salt and pepper

Of course, if you just want to season your dishes with salt and pepper, that’s perfectly fine. However, there are a great many spices with a wide variety of flavors that you can combine in different ways. So it would be a shame if you only used salt and pepper. Human taste is an extremely complex matter. The overall oral impression of a meal consists of taste, aroma and appearance, as described in the book “Aroma – The Art of Seasoning” by Vierich and Vilgis.

Humans are known to be able to distinguish between five tastes: sweet, sour, salty, bitter and umami. The latter is a flavor discovered by a Japanese scientist in the early 20th century. Umami stands for spicy and hearty. According to the latest findings, there is also a sixth taste, the fat taste – but it is not yet fully recognized in the professional world.

By the way: Spicy is not a taste, but a pain signal from the nerves, more precisely the trigeminal nerve. A dish seasoned with chilli only irritates the pain receptors. The same happens with ginger or mint, for example.

You are storing your spices incorrectly

Spices can lose their flavor and aroma if you don’t store them properly. You should observe the following tips to avoid this:

It is best to store your spices in a dry and cool place.
The color of many spices can be destroyed by UV radiation, making them no longer attractive. So protect them from sunlight.
You should also store spices in airtight containers and, if possible, in their entirety. Ground spices have a larger surface area. As a result, the essential oils and thus the aroma evaporate much faster, according to Vierich and Vilgis.

You season with the salt shaker directly above the saucepan

Spices should not only stay dry where they are stored – you should also keep them away from moisture when cooking. When you use your spice grinder or shaker directly over the steaming saucepan, the spices inside come into contact with water vapor. The moisture can then collect in the grinder or container, and your spice will go lumpy or even moldy. It is best to sprinkle spices over your dish by hand.

You don’t roast your spices

The point at which you season your dish is of great importance. Many spices only develop their full aroma when you roast them. The heat then releases the essential oils of the spice. It is best to roast the spices whole and only then crush them with a mortar. You can find a mortar made of olive wood in the Avocadostore**, for example.

Spices in powder form, on the other hand, are poorly suited for roasting, as they quickly lose their aroma and burn due to the larger surface. Sometimes they also develop a bitter taste. This is the case, for example, with paprika powder.

You can roast your spices in a pan with or without cooking oil. If you roast your spice in oil, the aromatic substances will dissolve in it – so use an oil that is as tasteless as possible, such as sunflower oil or rapeseed oil. If you don’t want to use oil, it’s a good idea to roast the spices individually. This way, you can be more careful not to accidentally burn a spice. As soon as the spices start to smell fragrant, you should remove them from the pan. Always roast on a low or medium heat so that the spices warm up slowly and nothing burns.

Attention: Not all spices are suitable for roasting! Here is a small list of spices that you can roast without hesitation:

anise
chili
fennel
cardamom
cumin
cloves
pimento
sesame
black cumin
mustard seeds
fenugreek

You buy poor quality powdered spices

As previously mentioned, the essential oils in spices are volatile and are released when crushed. Therefore, you should buy your spices in whole form if possible, for example whole peppercorns and not ground pepper. This is the only way they can develop their full aroma potential.

In this context, it is also an advantage if you buy spices in small quantities. If you stockpile large quantities of spices, you will end up with less of them as the flavors will dissipate over time.

Make sure you buy organic quality: Only with organic spices can you be sure that they are free of chemical-synthetic pesticides. The seals from Naturland, Demeter or Bioland are particularly meaningful. They stand for healthy spices without flavor enhancers and genetic engineering.

You only use dried herbs

Dried herbs usually taste more intense and you need less of them to flavor your dish. However, there are some exceptions that are much more aromatic when fresh. For example, it is best to use fresh basil, chives or parsley, as they are much more flavorful than in dried form. Ginger or bay leaves are also more aromatic when fresh.

Now you know which basic mistakes you should avoid when seasoning. Be courageous when cooking and keep trying out new combinations of spices. Only through practice will you learn which spices you particularly like and how they can develop their full potential.

Seasoning isn’t everything: what else makes up the taste of a dish

According to Vierich and Vilgis, the temperature also has a major influence on the intensity of the taste. We perceive salty and sweet to a greater extent in warm dishes, sour and bitter less. Heat-cold contrasts also stand for a full-bodied taste, which is why, for example, warm apple pie with vanilla ice cream tastes great. In connection with the taste, the temperature also has an influence on the seasoning.

We perceive aroma through our sense of smell. The higher the proportion of essential oils, the more aromatic a spice is. Incidentally, the scent molecules that we perceive as pleasant serve the plants themselves either as a sex attractant or as a defense against predators. For example, truffles smell of androst, a boar sex hormone that is also found in many men’s perfumes.

Finally, of course, the look is also important for the overall perception of a meal. These include the texture, presentation and color of the food.

Incidentally, taste also changes over the course of life. Perhaps you have already noticed this yourself because, for example, you like to eat certain foods today that you did not like as a child.

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Travel

Top 5 Unusual Restaurants in Paris

Paris impresses with an incredible variety of restaurants and cafes, a visit to which can become an original gastronomic discovery. But there are quite a few places in the city where people tend to go not so much because of the outstanding cuisine, but because of the unusual setting and atmosphere.

Derrière

In the courtyards, not far from the center of Georges Pompidou, a very unusual restaurant is hidden, somewhat reminiscent of Bulgakov’s “bad apartment.” Guests of Derrière literally get “home” – this is how the apartment of an elderly Parisian grandmother, to whom you stopped by, might look like. Antique furniture, bubbling old wallpaper, and cracks in the ceiling are not evidence of the owners’ poverty, but an original interior move by the designers of Studio Pepe.

69 Rue des Gravilliers, Paris 75003

Roger La Grenouille

Hostess Jacqueline Laporte and her assistants made sure that the guests took their food in a good mood. On the doorstep, you will smile at the funny design of the restaurant. Hanging from the ceiling are hats, toys, bowlers, trinkets, and various other “old market treasures”. The menu is dominated by unforgettable frog legs. If you are mentally ready to devour frogs, there is no better place for this. You can also taste piglet, duck, salmon. And by all means, order the “Surprise dessert”. We will not reveal the secret, but it is, indeed, a pleasant surprise.

28 rue des grands augustins, Paris, 75006

La Bellevilloise

La Bellevilloise, an independent, interdisciplinary Parisian cultural institution, located on the site of the former first co-op, which was founded in 1877. Today, its 2,000 m² space on 4 floors is dedicated to all forms of expression and experimentation: concerts, exhibitions, café discussions, projections, cinema mixes, film concerts, and parades. There is also a clubhouse and cafe/restaurant on site. Bellevilloise, a place to meet, communicate and exchange views, is open to everyone. It is also an architectural heritage site worth discovering.

21 rue Boyer, 75020 Paris

Sur Un Arbre Perché

Sur Un Arbre Perché is a restaurant in Paris located near the Opera. The restaurant is known for its unusual interior – a swing is placed in its hall, as well as a small fountain in the form of a water wall. Additional comfort is created by candles and the soft lighting of chandeliers.

1 Rue du 4 Septembre, 75002 Paris

Kokohana

The peculiarity of the establishment is that all dishes are prepared right in front of the guests on a huge firebox!
Sample Japanese cuisine at Kokohana. Have a good scallion puree, foie gras, and sushi. Here you can order good parfait, ice cream, and profiteroles. This place is famous for its good champagne, wine, or cognac.

1 Bis Rue Jean Mermoz, 75008 Paris

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Cooking Tips

Top 5 Unbeatable Steakhouses in Brussels

The interior and atmosphere are different in each restaurant. Somewhere – sophisticated modern, but somewhere – simple rustic comfort. In short, choose! Following the dictates of your own taste, you will surely find a restaurant in Brussels that you love. Here are some tips.

Colonel

The Colonel restaurant is, first of all, real meat, which is cooked literally in front of your eyes, and only then an institution with a large assortment of so-called “colonial” dishes. Only here you can try a rack of lamb with pomegranate juice, and then smoothly switch to one of the desserts “from the chef”.

One of the features of the restaurant is the unusual serving of the dish. All deli meats are served in a large cast iron skillet, which is set on a wooden base. The interior design of the Colonel restaurant is based on a collaboration of several styles, dominated by modern hi-tech with traditional Flemish influences.

Address: Rue Jean Stas, 24, at the intersection with Rue Dejoncker.

Working hours: from 12.00 to 14.00 and from 19.00 to 22.00.

Aux paves de Bruxelles

The restaurant “Aux Armes de Bruxelles” opened its doors back in 1921 and since then a folk path has not overgrown to it for a day. The institution has long become for the townspeople and guests of the city truly dear and homely warm.

The Aux Armes de Bruxelles is designed as a royal hall for the reception of distinguished guests. Gilded chandeliers, bas-reliefs on the walls and ceilings, laconic flowing curtains – all this creates an inexplicable atmosphere of comfort that you want to enjoy indefinitely. Among the many dishes of Belgian cuisine, author’s mussels in white wine and beef stewed in beer deserve special attention.

Address: Rue du Marche aux Fromages 1/3.

Opening hours: from 12.15 to 14.15 and from 19.15 to 21.15.

Weekends: seven days a week.

Meet meat schuman

At Meet Meat Schuman, you will experience the culture of Argentinean steaks. Steak in Argentina has acquired the same national significance as in North America, but the recipe for its preparation has a special national flavor.

The institution enjoys well-deserved popularity. It is difficult to have lunch or dinner in it without prior ordering.

In addition to the grilled steak, you will be offered a wide variety of Argentinean and European cuisine. The meat is divine, the service is excellent.

Address: Rue Stevin, 124.

Opening hours: from 12.00 to 14.30 and from 19.00 to 22.00.

Days off: Saturday, Sunday.

Chumadia

This restaurant is very family-friendly and is expected and served as if you were having dinner with friends. The restaurant is warm, you have a direct view of Pietro’s cuisine and has a beautiful large covered terrace.

You have the opportunity to discover traditional Serbian meat dishes such as chachelik (beef and lamb on a spit) and chevaptichi (small sausages made from beef and lamb).

Address: Rue d’Ecosse, 32.
Opening hours: n / a.
Days off: Saturday, Sunday.

Brussels grill

This typical Brussels restaurant has an amazing meat menu. Visitors can choose from grilled chicken, beef and lamb.

Brussels Grill is like a fast food establishment. There is also a good selection of wines, a huge assortment of beer, which is famous for Brussels, Coca-Cola, juices.

Address: Avenue de la Toison d’Or, 7.

Opening hours: from 12.00 to 23.00.

Weekends: seven days a week.

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Australia

Chicken Parmigiana: Bread and pan-fry chicken breast, top with tomato sauce, cheese, and bake until melted.

How to Make Chicken Parmigiana: A Step-by-Step Guide

Chicken Parmigiana is a classic dish that originated in Southern Italy and has become a popular favorite around the world. This dish consists of breaded and pan-fried chicken breast, topped with tomato sauce and melted cheese. It is typically served with a side of pasta and a salad.

Making Chicken Parmigiana is relatively easy, and it can be done in just a few simple steps. First, bread and pan-fry the chicken breast until it is golden brown. Then, top the chicken with tomato sauce and grated cheese, and bake it in the oven until the cheese is melted and bubbly. The result is a delicious and satisfying meal that is perfect for any occasion.

Whether you are a seasoned chef or a beginner in the kitchen, making Chicken Parmigiana is a great way to impress your friends and family with your cooking skills. With a little bit of preparation and patience, you can create a meal that is both delicious and nutritious.

Ingredients and Preparation: Bread and Pan-Fry Chicken Breast

To make Chicken Parmigiana, you will need a few key ingredients, including chicken breast, bread crumbs, eggs, flour, tomato sauce, and grated cheese. Begin by pounding the chicken breast until it is a uniform thickness, then season it with salt and pepper. Next, dip the chicken in flour, then in beaten eggs, and finally in breadcrumbs until it is fully coated.

To pan-fry the chicken, heat a large skillet over medium-high heat and add enough oil to cover the bottom. Once the oil is hot, add the chicken and cook for 3-4 minutes on each side, until it is golden brown and cooked through. Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.

Topping and Baking: Creating the Perfect Chicken Parmigiana

Once you have breaded and pan-fried the chicken breast, it is time to add the toppings and bake it in the oven. Start by spreading a thin layer of tomato sauce over each chicken breast, then sprinkle grated cheese over the top. Place the baking sheet in the oven and bake at 375°F for 15-20 minutes, or until the cheese is melted and bubbly.

When the Chicken Parmigiana is ready, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or basil, and serve with a side of pasta and a salad for a complete meal. With its crispy exterior, tender chicken, and flavorful toppings, Chicken Parmigiana is a dish that is sure to please everyone at the table.

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Australia

Sydney Rock Oysters Kilpatrick: Top Sydney Rock oysters with Worcestershire sauce, bacon, and grill until the bacon is crispy.

Introduction to Sydney Rock Oysters Kilpatrick

Sydney Rock Oysters Kilpatrick is a delicious dish that combines the natural, briny flavor of Sydney Rock Oysters with the rich and savory flavors of Worcestershire sauce and bacon. This dish is perfect for seafood lovers who crave a dish that is both hearty and delicious.

Sydney Rock Oysters are a type of oyster that is native to the waters around Sydney, Australia. These oysters are known for their unique flavor profile, which is both salty and sweet. When paired with the right ingredients, such as Worcestershire sauce and bacon, Sydney Rock Oysters become the perfect dish for any seafood lover.

Ingredients for the Perfect Kilpatrick Sauce

To make the perfect Kilpatrick sauce for Sydney Rock Oysters, you will need the following ingredients:

  • Worcestershire sauce: This sauce is the key ingredient in Kilpatrick sauce, providing a rich and savory flavor that complements the natural taste of the oysters.
  • Bacon: The bacon adds a smoky and salty flavor to the dish and adds a crispy texture to the oysters.
  • Butter: The butter is used to cook the bacon and provides a rich and creamy flavor to the sauce.
  • Lemon juice: The lemon juice adds a tangy and acidic flavor to the dish, which helps to cut through the richness of the sauce.

Steps to Grill the Perfect Sydney Rock Oysters Kilpatrick

To grill the perfect Sydney Rock Oysters Kilpatrick, follow these simple steps:

  1. Preheat your grill to medium-high heat.
  2. In a small saucepan, melt the butter over medium heat. Add the bacon and cook until crispy.
  3. Add the Worcestershire sauce to the bacon and butter mixture and stir to combine.
  4. Place the oysters on the grill and cook for 2-3 minutes, until the edges begin to curl.
  5. Spoon the Kilpatrick sauce over the oysters and continue to cook for an additional 2-3 minutes, until the bacon is crispy and the sauce is bubbling.
  6. Remove the oysters from the grill and sprinkle with lemon juice before serving.

In conclusion, Sydney Rock Oysters Kilpatrick is a delicious and hearty dish that is perfect for seafood lovers. With the right ingredients and cooking techniques, you can create a dish that is both savory and satisfying. So why not give it a try and impress your family and friends with this delicious seafood dish?

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Food

The Top 5 Canteen Meals

Eating in the canteen is simply part of student life. In a dense crowd, people line up at the counters and choose from the various daily specials. The Studierendenwerk Hamburg has now published which dishes the students prefer to order. EAT SMARTER presents the – not always smart – dishes.

Canteen: The university hotspot

Anyone who spends the whole day at the university, attending lecture after lecture or studying hard in the library will at some point long for a warm meal, a crunchy salad, or simply a coffee break. To satisfy your cravings, head to the number one university hotspot: the canteen. This is where people meet, relax and, of course, eat. In addition to all kinds of snacks, breakfast options, and drinks, there is also an inexpensive lunch menu with dishes that change daily.

Around 82 percent of students throughout Germany eat in the canteen of their university or college – around three times a week. But which cafeteria food is the students’ favorite?

The top 5 canteen meals

The student union in Hamburg has now announced which canteen food is served most frequently in the Hanseatic city. Here is the result:

Space

  1. currywurst with french fries
  2. chicken crosses with paprika rice
  3. Jägerschnitzel with French fries
  4. Spaghetti Bolognese
  5. chicken breast fillets filled with broccoli

Of course, the range of canteen food at the universities and colleges in Hamburg is much larger. From Asian to Italian to vegan, everything is included. Despite this, the Egyptian falafel only comes in twelfth place in the ranking – but it is still on the rise.

Canteens in Hamburg

In Hamburg, around 23,000 guests eat every day in13 canteens, 13 cafés, and seven café shops run by the student union in the Hanseatic city. “No other restaurant in the city offers so much choice and such good quality at such a low price,” says Jürgen Altemeyer, Managing Director of the Hamburg Student Union, at the annual meeting of all canteen managers of the German Student Union (DSW).

A complete canteen meal is available from as little as 2.50 euros per dish so that people with a smaller budget can also eat well.

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Food

Dwayne “The Rock” Johnson Gets in Top Form With This Breakfast

What does a Hollywood star who thinks muscles are part of their business eat to stay fit and healthy? With this breakfast, Dwayne Johnson prepared for the shooting of “Black Adam”.

Healthy Breakfast: This is what Dwayne Johnson eats

The Hollywood star makes no secret of his diet. In an Instagram post, he revealed the ingredients for his protein-rich breakfast.

Flank Steak: The flank steak is a lean cut of beef. The protein it contains is important for muscle building.
Brown Rice: The rice variety is considered the healthiest. It is not peeled and polished. This means that minerals and trace elements are retained.
Albumen: Nutritionally, eggs are the “yolk of the egg.” Because they have the highest biological value of all foods. This indicates how effectively the body can convert protein from food into endogenous protein. To save calories and fat, you can do without the yolk and actually only eat “the white of the egg”. If you separate the eggs yourself and don’t want to throw anything away, the yolk can be used for baking.
Blueberries: The berries are low in fructose and calories. Secondary plant substances protect the body cells from harmful oxygen compounds, the so-called radicals. Fiber is good for the gut.

Rice smoothie instead of coffee

Most people drink coffee in the morning, not so Dwayne Johnson.

Instead, he eats a kind of “rice smoothie”: boiled brown rice mashed with water. By the way, Johnson only drinks very little water before the final shooting, according to the magazine. The actor also severely limits salt consumption.

Johnson apparently wants to prevent water retention so that the muscles are emphasized even more.

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