Healthy eating - asparagus

The culture of asparagus has a long history dating back 2000 years, when the Egyptians grows for its medicinal properties and health. It also has connections to ancient Rome and the Greece. Asparagus is the kind of asparagus and species a. officinalis. Asparagus is a unique plant of plants in the family Asparagaceae.

Asparagus is generally green in color, but has a purple cultivar. Purple cultivar will remain purple if steamed or stir fried but can return to the green when boiled or baked too long. White asparagus comes from the same plant as the green. All asparagus is to start with the white and green changes when in the light of the Sun. White asparagus is allowed to grow underground. When councils begin showing through the mounds of soil pile it is harvested by digging autour of the base of the Crown and cut.

In the ancient Greece and Rome, the name asparagus was invented by the old-Persian word asparag. Asparag means "shoot". Over the years, it is known by several names, including Sperage, Sparagus and Sparrow grass.

Young shoots of asparagus are eaten.

Asparagus has no cholesterol, is very low in calories and very little salt. It is rich in vitamins A, C, E and k. It is a rich source of thiamine, rutin, riboflavin, niacin, iron, manganese acid, phosphorus, copper, folic acid, selenium and potassium.

Asparagus crowns are planted about 30 cm (1 ft) in a lightweight rich sandy soil. Given ideal conditions, an asparagus spear can grow up to almost a foot within 24 hours. The growth period is relatively short, however, lived with a plant to around 6 to 8 weeks of the year. If not collected at harvest is completed on spears left will increase in ferns and can produce berries.

Asparagus newly planted are generally left for about 3 years before harvest. The plants will survive usually of 10 to 15 years of harvesting time.

They are a very versatile vegetable, found in stir fries and other Asian dishes, such as an entry in salads and grilled. Asparagus can be purchased in cans that makes them an ideal food for camping, hiking or to keep as spare parts in the closet for a rainy day.

Asparagus in food health and supplements can also be found. Its high nutritional value makes it an ideal ingredient in super foods and vitamin supplements. As a victim of arthritis, I found that my symptoms are milder, when I have asparagus in my diet.

Eric describes as being "passionate on Organics". Eric is married and has two children. Eric and his wife Narelle represent Miessence certified organic Skin Care, cosmetics, Home & nutritional products. www.Buy-Organic - Products .com asparagus is an ingredient to animate probiotic superfoods

The Health Benefits Associated With Eating Beets

Beets are so healthy that you may even consider them to be medicinal. While most people eat the root part of the beet, the greens are also edible, delicious, and equally packed with nutrients. In fact, when beets were first grown on the coast of the Mediterranean, only their greens were eaten. Beet greens are rich in vitamins A and C, as well as iron and calcium.

The more commonly consumed beetroots are an excellent source of a wide variety of nutrients, such as manganese, potassium, phosphorus, magnesium, iron, and vitamin B6. Plus, they are rich in fiber. Because of their nutritional density, beets can provide a variety of health benefits when they are consumed. One benefit for which beetroots are very well known is their ability to help cleanse and detoxify the liver. The juice of beetroots has been used throughout history to stimulate the liver's detoxification process.

Recent studies have also shown that beetroots can help the body to fight cancer. Betacyanin, the pigment that gives red beetroots their very deep crimson color, has proven to be a powerful and natural cancer fighting agent. This pigment makes beets both unique and valuable, because it is naturally found in only a small number of plant families. Beetroots are also very high in fiber. This betacyanin and fiber combination makes beetroots terrific at fighting colon cancer.

To reap the maximum health benefits of beets, one should try eating them raw. Most people don't know that you can eat beets raw- but you can, skin and all. Just give them a good scrubbing first, since they are roots. Raw beets have a surprisingly sweet taste. If you prefer not to eat them raw, you can juice them and drink the beet juice. Dried beet root powder can also be found in health food shops. However, as with all fruits and vegetables, it is always best to get your nutrients from the whole food. Additionally, if you consume beet juice, is best not to overdo it, because if you consume too much beet juice at once, your body may produce waste more rapidly than the liver can dispose of it.

Whereas raw beets are best, the nutrients in beets are only slightly diminished when they are cooked. Beet green can be steamed or sautéed, and beet roots can be roasted whole then peeled. You can also try preparing a traditional beet root soup called borscht. However you choose to prepare beets, make them a frequent addition to your diet to enjoy their multiple health benefits.

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Healthy Eating - Beetroot

Beetroot, also referred to as simply Beet, is a root vegetable with the Latin name of Beta vulgaris. It is from the plant family Chenopodiaceae. A common vegetable in salads, the root of the Beetroot is deep red to purple in colour and is extremely high in many nutrients, minerals and antioxidants.

Beetroot contains betaine, which is required by the body for cardiovascular health. Beetroot can therefore can prevent development of heart disease, stroke and vascular disease. Some studies also suggest this may also prevent liver disease such as that caused by an over consumption of alcohol.

There is some research that shows Beetroot juice can lower and maintain blood pressure when as little as 500ml was consumed in a day.

Beetroot is high in Zinc, Calcium, Magnesium, Potassium and Phosphorous. It is high in B Group Vitamins (B1) Thiamine, (B2) Riboflavin, (B3) Niacin, (B5) Pantothenic acid, (B9) Folate and Vitamin B6. They are rich in Vitamin A and C. Also a rich source of Dietary Fibre.

Historically, the leaves of Beetroot have been used since before any known records were kept. The root of the beet was first recognised for its potential as a food during the 1800's but it was used for medicinal purposes before this time.

Beetroot can be used in many ways.

Boiled and plated with potato, peas, carrots and parsnip. It goes well with all kinds of meat and chicken recipes. The water used for boiling should be kept and used as a base for gravy or used in a stew or casserole.

Beetroot can be baked with other vegetables. It can be flavoured with balsamic vinegar or salad dressings.

Beetroot is most commonly used in salads. It can be grated raw and tossed through a mixed summer salad or cooked and sliced and used in sandwiches, on burgers or on its own.

Beetroot can be juiced and consumed on its own or flavoured with carrot or tomato juice. The juice can also be used as a colouring in food dishes and sauces. It is a common red colouring used in Tomato sauce recipes.

The young leaves of beetroot are used raw in salads or can be steamed or used in stir-fries. The leaves are common in pre-mixed salads found in the fresh food section at supermarkets.

Beetroot is easy to grow. It can be grown in pots and leaves harvested as required for salads. When the root is of edible size it can be boiled, baked or juiced. It is a common grown vegetable in many home gardens around the world.

Eric describes himself as being "Passionate about Organics". Eric is Married and has 2 Children. Eric and his wife Narelle represent Miessence Certified Organic Skin Care, Cosmetics, Home & Nutritional Products. www.buy-organic-products.com Beetroot is an ingredient in In-Liven Probiotic Superfood