Published on Aug 20, 2016
Ten most healthiest Vegetables in the world by nutrition score here is the list
Watercress
It is an aquatic perennial herb found in abundance alongside slow running water ways and nearby natural springs.
It is a free floating hollow stemmed plant. Its leaves feature sharp, peppery and slightly tangy taste, somewhat like tender mustard greens and garden cress. It has higher concentration of vitamin C than some of the fruits and vegetables. 100 g of leaves provide 72% of RDA of vitamin C.
Chinese cabbage
Chinese cabbage also known as Napa cabbage, is one of the popular leafy-cabbage vegetables in mainland China.
It is packed with many antioxidant plant compounds such as carotenes, thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates. Napa cabbage has very good levels of vitamin-C. . just 100 g of fresh napa provides about 45% of daily requirements of this vitamin.
Chard
Chard is a leafy green vegetable in the same family as beets and spinach. Their leaves are an excellent source of antioxidant vitamin, like vitamin-C. Its fresh leaves provide about 33% of recommended levels per 100 gram.
It is one of the excellent vegetable sources for vitamin-K; It is also rich source of omega-3 fatty acids; vitamin-A, and flavonoids anti-oxidants like b-carotene, a-carotene, lutein and zea-xanthin.
Beet green.
Beet greens are young, leafy-tops of the beetroot plant.
They are an excellent source of vitamin K, vitamin A, vitamin C, copper, potassium, manganese, vitamin B2, magnesium, vitamin E, fiber and calcium. They are also a very good source of iron, vitamins B1, B6, and pantothenic acid, as well as phosphorus and protein. Beet greens are also a good source of zinc, folate and vitamin B3.
Spinach.
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. .
It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline. Additionally, spinach is a goood source of omega-3 fatty acids, niacin, pantothenic acid and selenium.
Chicory
It is a woody, herbaceous plant that has a wealth of health benefits, including the ability to ease digestive problems, prevent heartburn, reduce arthritis pains, detoxify the liver and gallbladder, prevent bacterial infections, boost the immune system, and reduce the chance of heart disease.
It is also a natural sedative, and can protect against kidney stones, and benefit attempts to lose weight.
Leaf lettuce
Lettuce is one of popular green leafy-vegetables. Vitamins in lettuce are plentiful. Its fresh leaves are an excellent source of several Vitamin A and beta carotenes. It is a rich source of vitamin K. Vitamin K has a potential role in the bone metabolism where it thought to increase bone mass by promoting osteotrophic activity inside the bone cells. Fresh leaves contain good amounts folates and vitamin C.
Parsley
It is a popular culinary and medicinal herb recognized as one of the functional food for its unique antioxidants, and disease preventing properties. It is rich in poly-phenolic flavonoid antioxidants, including apiin, apigenin, crisoeriol, and luteolin; and has been rated as one of the plant sources with quality antioxidant activities.
Romaine lettuce
It is a variety of lettuce that grows in a tall head of sturdy leaves with firm ribs down their centers.
It is a very good source of dietary fiber, manganese, potassium, biotin, vitamin B1, copper, iron and vitamin C. It is also a good source of vitamin B2, omega-3 fatty acids, vitamin B6, phosphorus, chromium, magnesium, calcium and pantothenic acid.
Collards green
It is a leafy vegetables that belong to the same family that includes cabbage, kale, and broccoli and could be described as a non-heading cabbage.
Collard greens are an excellent source of vitamin-A (222% of RDA per 100 g) and carotenoid anti-oxidants such as lutein, carotenes, zea-xanthin, crypto-xanthin, etc. These compounds are scientifically found to have antioxidant properties.
Published on May 17, 2015
Most Profitable Nut Trees to Grow
Almond
The almond is a deciduous tree, growing 4–10 m in height, with a trunk of up to 30 cm (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year.Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters.
Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
Chestnut
Chestnuts produce a better crop when subjected to chill temperatures during the dormant period. Frosts and snowfalls are beneficial rather than harmful to the trees. The dormant plant is very cold-hardy in Britain. Chestnut is hardy to zone 5, which is 22 °C (39.6 °F) lower in average minimal temperature than London in zone 9. But the young growth in spring, even on mature plants, is frost-tender; bud-burst is later than most other fruit trees, so late frosts can be damaging to young buds.
Hazelnut
Hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It is also known as cobnut or filbert nut according to species.
Hazelnuts are produced in commercial quantities in Turkey, Azerbaijan, Italy, Greece, Cyprus, Georgia, in the south of the Spanish region of Catalonia, in the UK county of Kent and in the American states of Oregon and Washington. Turkey is the largest producer of hazelnuts in the world with approximately 75% of worldwide production.
Pecan
The pecan tree is a large deciduous tree, growing to 20–40 m (66–131 ft) in height, rarely to 44 m (144 ft). A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed.Pecans were one of the most recently domesticated major crops. Although wild pecans were well known among the colonial Americans as a delicacy, the commercial growing of pecans in the United States did not begin until the 1880s.
Walnut
Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for the meat after fully ripening. Following full ripening, the removal of the husk reveals the wrinkly walnut shell, which is usually commercially found in two segments.
The worldwide production of walnuts has been increasing rapidly in recent years, with the largest increase coming from Asia. The world produced a total of 2.55 million metric tonnes of walnuts in 2010; China was the world's largest producer of walnuts, with a total harvest of 1.06 million metric tonnes.
The Wormery
50 Square Meters Of Worm Composting Beds Producing 11k Liters Of Worm Poo Every 45 Days...
50 Square Meters Of Worm Composting Beds Producing 11k Liters Of Worm Poo Every 45 Days…
Melendres Agricultural Farm is located in Antipolo City, Rizal, Philippines.
At the moment they have about 50 square meters of vermicomposting beds with African nightcrawlers under 100 square meters of roof space, and produce 140 sacks (80 liters each), of prime vermicast every 45 days (that’s 11,200 liters in total)…
50 Square Meters Of Vermicomposting Beds...
Currently, harvesting is done with a manual screen. However they are building a small trommel, and adding a sack filling station with loading conveyor, automatic scale and sack closing sewing machine.
The sacks in this photo are for immediate local consumption and are not lined. For retail sales, they add a polyethylene micro-perforated liner to control moisture and still allow the bacteria to breath…
50 Square Meters Of Vermicomposting Beds...
The roof rafters and purlins were milled from a mango tree that destroyed the vermi house during a typhoon in 2014. The vermi house was the first structure reconstructed on the farm following the typhoon.
They are also in the process of adding another 150 square meters of covered beds, using dry stacked concrete blocks, not mortared as the ones shown. The floors of the beds are native soil to allow drainage.
Bedding consists of chopped banana plant trunks topped with aerobically composted coffee grounds (originally from Starbucks), mixed with on-farm sourced organic hog and quail manures, fresh weeds, various tropical leguminous tree leaves, spent mushroom substrate and chopped fresh vegetables. The worms are fed with chopped vegetables and mature organic hog manure…
50 Square Meters Of Vermicomposting Beds...
Here is a photo of the farm, on which they grow lettuces, culinary herbs, mushrooms and organic hogs…
50 Square Meters Of Vermicomposting Beds...
Mike Melendres and James Tomell in front of one of the sprouting houses. They use a mixture of vermicast, fine biochar and leaf mold in their sprouting mix and using quality seeds, their germination rate is 99+ percent…
Discover How To Grow Big Fat Composting Worms And Produce More Organic Worm Compost Faster Than Ever Before… Download Our Guide To Worm Composting Here.
5 Of The Worlds Leading Experts Reveal Their Most Intimate Worm Composting Business Operations & Techniques… Download The Interview Collection Here.
Herb Cooking Chart
Growing Herbs
By Annette McDermott
Natural Healing Specialist
Herbs add diverse flavor and nutrition to foods but not every herb is compatible with every culinary dish. Some herbs have a strong flavor profile while others are more delicate, and either can under or overwhelm your recipes. Knowing which herbs complement which ingredients helps you use them with confidence to accent your favorite foods.
List of Complementary Herbs
The following chart lists popular foods and some of the herbs that complement them. To use the chart, scan the left column to find a food and use the right column to identify which herbs are compatible.
Herb Cooking Chart
Foods Complementary Herbs
Baked Goods (cookies, muffins, cakes) Anise, edible chamomile flowers (to decorate cakes), lavender, lemon balm, lemon verbena, mint, poppy seed
Beans Coriander, garlic, ginger, marjoram, mint, parsley, oregano, rosemary, savory
Beef Basil, bay, chervil, garlic, oregano, parsley, savory, tarragon
Breads Basil, caraway, chives, dill, garlic chives, lavender, lemon balm, lavender, mint, poppy seed, rosemary, sage, thyme
Carrots Chives, dill, ginger, parsley, rosemary, thyme
Corn Basil, coriander, dill, mint, oregano, parsley
Eggs Celery, chervil, chives, dill, fennel, parsley, saffron, savory, sorrel, tarragon, thyme
Fish and Seafood Basil, bay, celery, chervil, chives, coriander, dill, fennel, lemon balm, lemon grass, marjoram, oregano, parsley, savory, sorrel, tarragon, thyme
Fruit Basil, lavender, lemon balm, lemon verbena, mint, rosemary
Green Salads Arugula, basil, chamomile flowers, chives, coriander, dill, fennel, garlic chives, lavender, lemon verbena, parsley, sorrel, watercress
Herb Butters Basil, chives, garlic chives, lemon balm, oregano, parsley, tarragon, thyme
Lamb Coriander, marjoram, mint, oregano, parsley, rosemary, saffron, thyme
Pasta Basil, bay, chives, coriander, garlic, garlic chives, lemon balm, oregano, parsley, sage, turmeric
Peas Garlic, mint, parsley, rosemary, savory, thyme
Pork Fennel, ginger, oregano, rosemary, sage, sorrel
Potatoes Chervil, chives, dill, marjoram, parsley, sage, tarragon, thyme
Poultry Basil, cayenne, chervil, coriander, ginger, lemon verbena, mint, oregano, parsley, rosemary, sage, tarragon, thyme
Rice Chilies, chives, coriander, dill, ginger, parsley, rosemary, saffron, tarragon, turmeric, thyme
Salad Dressings Basil, chives, dill, garlic, ginger, lemon balm, oregano, parsley
Spinach Cardamom, garlic, mint, nutmeg, tarragon
Squash Basil, chives, parsley, sage, tarragon
Tofu Basil, chives, dill, garlic, ginger, parsley
herb cooking chart
Download a printable version of the herb cooking chart.
How to manage food safety complaints
One of the most feared possibilities for your F&B establishment is an outbreak of food poisoning associated with your food. Though it may be an unfortunate event, it is crunch time and you cannot afford to wallow in self-pity. Speed and responsiveness is key, especially in a digitally connected world where such bad publicity can spread like wildfire on social media platforms. You have to take these steps in ensuring that there is minimal reputational damage caused to your establishment.
How to manage food safety complaints
Step 1:
Upon receiving a food poisoning complaint, immediately gather information about the customer (name, contact, email) and details about his/her meal transaction (with receipt, if possible).
Step 2:
Try to extract information from the customer in order to do a food recall – this will help you track the food over the past 24 hours. Remember to be sincere and concerned when asking. E.g. if the customer is experiencing great discomfort, volunteer to bring him/her to the hospital, if necessary.
Step 3:
At the same time, immediately instruct your kitchen supervisor to do a food recall, whether the food is cooked or raw or whether it has been served or not. Freeze all operations in order to prevent further escalation of food poisoning cases.
How to manage food safety complaints
Step 4:
Using the information gathered, work backwards and trace it to the root of the problem – whether it’s from the serving, plating, cooking, preparation or storage.
Step 5:
Form a crisis management team and assign a spokesperson to handle any questions from the public or media. Preferably, this person should be someone senior, who knows the business and has good communication skills.
How to manage food safety complaints
Step 6:
Be transparent at all times, providing your team and the media with constant updates and prevent them from speculating and generating more unnecessary bad publicity. Work closely with any relevant health authority or food safety auditor to find the cause of the problem.
Step 7:
Once the problem has been identified, immediately apologise to the general public and promise them that corrective steps and preventive measures are in place to ensure that such hiccups will never happen again. Continue communicating with the health authorities and seek their advice on how to improve your food safety process.
Step 8:
Moving forward, consider engaging 3rd party food auditors to audit your establishment to ensure that there are no possible red flags and also to inform the general public that your establishment is serious in upholding the highest standards of food safety.
Of course, the best-case scenario is for no such case to happen at all. In order to do that, everybody has a part to play in ensuring that food is not contaminated during any point of the food handling process.
Click here for more tips on safe handling of food at every step of the food production process.
Want to learn more?
Download a free copy of the UFS Food Safety Poster
Want more articles and recipes like this? http://ofwa1.blogspot.com/
The all-natural recipe we recommend in this article was made by a Russian doctor, ophthalmologist and surgeon nearly half a century ago. As the treatment had high efficacy, the doctor strongly advised all his patients suffering from vision problems including intraocular pressure to use this powerful natural remedy.
The recipe is easy to make; it asks for simple, but extremely beneficial ingredients such as aloe vera gel, walnuts, lemons and honey. 100 gr. Aloe juice
500 gr. crushed walnuts
300 gr. honey
juice of 3-4 lemons
Directions:
Blend all the ingredients at high speed.
Use:
You need to drink this remedy every day, a tablespoon three times a day, half an hour before your meal. You should take it until you feel your vision is improved and you no longer have the need for it. Aside from being an excellent remedy for your eye health, this remedy is a real metabolism booster and can positively affect your overall health.
Note:
It’s important to know that Aloe Vera Juice is not recommended for people affected with acute kidney disease, GI tract problems, inflammation of the female reproductive system, tuberculosis, hemorrhoids and pregnant women in the last trimester. Also remember that the plant shouldn’t be more than 2-3 years old.
History
This plant is native to Europe, the Mediterranean and southern Asia. It has tiny hair like glands on its surface called trichomes which reflect the intense rays of the sun. This is a trait common to most plants in the Lamiaceae or Mint family. The trichomes synthesize and accumulate essential oils and phenols which protect the plant from oxidation while allowing it to survive in dry and hot conditions with direct exposure to intense sunlight.
Throughout history, Oregano was used primarily as a culinary spice and medicinal plant for coughs, stomach distress, and topically for wounds and inflammation but also as an ornamental in gardens. It was used to preserve meat in ancient times before refrigeration was available, as were other spices which contain high amounts of volatile oils like Thyme (Thymus vulgaris) and Rosemary (Rosmarinus off.).
Function
This plant has many volatile oils. The main volatile oils that have been researched in this plant are Carvacrol, Thymol, Eugenol and 1, 8 cineole. The plant also contains appreciable amounts of Rosmarinic acid and other antioxidants. Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids. Oregano contains key constituents that function synergistically to support the body's natural resistance to microscopic invaders in the environment.
Specifically, the volatile oils found in oregano, contain potent phenols, including carvacrol and thymol, which help to support a healthy microbial environment in the intestines and throughout the body. Oregano leaf also acts as an antioxidant and contains the flavonoid rosmarinic acid that appears to normalize the chemical cyclooxygenase 2 (Cox-2). Cox-2 is associated with inflammation in tissues. In vitro studies of Oregano oil, along with other essential oils such as Tea Tree oil, appears to have a particular affinity for Candida species as well as a variety of gram postitive and gram negative bacteria. The majority of research to date on Oregano has been done in vitro or in animals, therefore there is insufficient research to scientifically validate all of these actions in humans.*
Oregano has been shown to possess significant antioxidant capacity in various in vitro models and has thus been suggested to be potentially beneficial to human health, but again studies in humans are lacking
Uses of Oregano
* Digestive Function
* Gastrointestinal Flora
* Immune System
* Intestinal Health
* Respiratory Function
