วันพุธที่ 22 กรกฎาคม พ.ศ. 2552

Nutritional Content Of Carrots



Organic Facts - Nutritional Value of Tomato and Carrot  Nutrition Facts and Information of Tomato: Tomato is a good source of calcium and iron. ... Vitamin Content: Carrot is an excellent source of beta carotene (which is ...

WHFoods: Carrots  ... for their high content of beta carotene, carrots also contain a ... however, to ensure that they retain their maximum flavor and nutritional content. ...

Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of ...  ... wisdom, researchers in Italy report that cooking vegetables can preserve or even boost their nutritional value in ... nutritional content of carrots, ...

Fruit Nutrition Facts. Nutrient Facts For Fruits, Content Charts.  Minerals and Vitamins. Energy, Vitamins A B C E, Fat, Fiber, Protein, Sugar, Glucose, ... Carrots. 48 /11. 92. 3.3. 0. 0.6. 2.2. 312. 2. 0.03. 0.04. 0.08 ...

GM carrots could cut osteoporosis risk  Scientists have genetically modified carrots to enhance the transport of calcium once inside the body, potentially ... with enhanced nutritional content ...

Culinary shocker: Cooking can preserve, boost nutrient content of ...  nutritional properties of cooked vegetables, the researchers say. ... boiling, steaming, and frying — on the nutritional content of carrots, zucchini and broccoli. ...

Cooked vegetables may have more nutrition : Health  ... can preserve or even boost their nutritional value in comparison to their raw ... and frying -- on the nutritional content of carrots, zucchini and broccoli. ...

Nutritional benefits of carrots  Other than the obvious benefits to eyesight, carrots have many other exciting health benefits, such as ... High content of vitamin A is beneficial and ...


http://tinyurl.com/6cwo4w Ounce for ounce, says Lamine Diakite, a Red Cross official from French Guinea in West Africa, moringa leaves contain more beta carotene than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas. Its protein content is comparable to that of milk and eggs, and its leaves are still available for harvest at the end of the dry season, when other food may be scarce. Malnourished children gained weight when put on a timely dietary supplement made from the leaves, Mr. Diakite says. He passed around pouches of the green, hennalike powder at a recent international summit in Boston. Until a decade ago, moringa was not widely known in Africa. Its leaves (boiled like spinach) were an occasional vegetable. Immigrant Indians prized the long, slender seedpods (stewed or cooked like green beans) as a delicacy. "But its nutritional value, newly 'discovered,' has been known for a long time," says Lowell Fuglie, an international development administrator who has been instrumental in popularizing the moringa in Africa for the past 10 years. Laboratory analysis has corroborated traditional knowledge about the plant. It now awaits further validation by western science. But even those who know moringa is edible don't always exploit its nutritional value, particularly beneficial to those eating a carbohydrate-heavy diet (meat is often costly in Africa). Senegalese people using moringa leaves to make mboum sauce, for example, discard the cooking water, which contains many nutrients, Mr. Fuglie says. His interest was sparked by research findings collated by the nonprofit Educational Concerns for Hunger Organization (ECHO). "Seeing moringa described as the most nutritious of all tropical vegetables," says Fuglie, whose father worked for USAID in Africa, "I wondered why there was so much malnutrition in regions where the tree is easily grown and used." Species of moringa are native to the Indian subcontinent and pockets of Asia and Africa. One ...

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