Archive for the ‘FOOD’ Category

Cabbage contributes in stabilizing health problems

Cabbage contains a variety of nutrients. These nutrient contents of cabbage are useful for health according to nutrition experts and scientists. The vitamin contents of cabbage like calcium, iron, sulphur, phosphorus, etc. have tremendous impact on health. Fibre content of cabbage also appears to be significant. Multiple impact of cabbage on health is stated below: […]

Cucumber keeps you fresh and healthy

Cucumber provides us manifold health benefits.  Nutrient contents of cucumber include cucurbitacins, lignans and flavonoids. This nutrient combination of cucumber is closely associated with antioxidant, anti-inflammatory and anti-cancer benefits for human health. The vitamin contents of cucumber and conventional anti-oxidant contents of cucumber such as vitamin C, beta-carotene, and manganese provide anti-inflammatory benefit. Moreover, cucumbers […]

Carrot is an excellent quality food!

Carrot is an excellent quality food. Nutrient contents of carrot is worth mentioning.According to a an estimate,   a medium size carrot or a half cup of  cut size carrot contains about 25 calorie, 6 gm carbohydrate, 1 gm protein and 2 gm fiber. Carrot is an excellent source of vitamin A or beta carotene. […]

Tomato has characteristic properties to impact on health

What is the impact of tomato on health? Tomato appears to be a universally accepted prime fruit-vegetable. Tomato is a source of various essential vitamins like vitamin A, Vitamin B (niacin), vitamin C, and vitamin K. Tomato also contains a fair amount of fiber, lycopene and folic acid; and is able to impact on human […]

Old age and food choices-a prime concern for health conscious community.

The demand for daily intake of calorie is declined as the people grow older day by day. The declining level of physical activity is a main factor behind this less calorie demand in old age. But the need for essential vitamins and minerals still persist. Besides, the loss of appetite or the reactions associated with […]