The nutritive value of rice depends on the soil where it is grown and the polishing process. However, generally speaking, rice is mainly made of carbohydrate- starch- which constitutes 90% of the dry weight and 87% of the caloric content.
Rice also contains minerals like manganese, selenium, phosphorous, magnesium, iron and copper and vitamins like thiamine (B1), niacin (B3). It also contains dietary fibre and small amounts of essential fatty acids.
The highly polished white rice is the most common and popular variety of rice consumed, especially where it is a staple as in Southeast Asia (including India), the Middle East, and the Far East.
Rice grain is made ready for consumption by removing the husk. It is then polished by removing the bran and the germ. This improves the taste and ‘the look’ but leads to a loss of the vitamins and fatty acids present in the whole grain. What remains is the starchy endosperm.
Starch is of two types: amylose and amylopectin.
Rice such as Basmati, high in amylose, is long grained and does not stick together. Amylose is also resistant starch- healthy fibre. It slows
Pros of Eating Nuts
The positives that will encourage eating handful of nuts daily includes:
- Rich in Minerals and Vitamins. Most of the nuts are loaded with essential minerals and vitamins for your good health. These include Vitamins A and B. The minerals found in nuts include copper, selenium, iron, calcium, magnesium, and phosphorus. As such, they are always healthy to eat. Though, the level of nutrients may vary in their different types.
- Aids in Weight Loss. While most of the people will disagree on this point, it is a proven fact that nuts help to shed extra calories if eaten in moderation and with caution. This holds true for nuts like almonds, pistachios, and cashews. They contain a lot of fibers that help to curb your appetite significantly. As such, they control your weight as well.
- Lower the level of Cholesterol. If you want to lower down LDL blood and total cholesterol in your body, start eating healthy nuts right away. This is primarily due to the content of unsaturated fats in them. They have lots of polyunsaturated as well as monounsaturated fats in them. Also, some raw nuts have higher levels of
Types of Darjeeling Tea: Apart from the ordinary differentiation, the perfect taste of this tea depends on the time of harvesting. According to growing season, it is divided into four types like-
- The First Flush: The first flush tea is the most prized and popular in the market. This type of tea variant only includes the first two green leaves of the plant, which has the most alluring flavour. For this fresh and aromatic flavour, the first flush is known as the “Champagne of Teas”. These early leaves are the most delicate and tender; therefore create a brisk and floral taste.
- The Second Flush: The time of picking the second flush tea is early April to May or June. In this flush, the leaves become larger and more mature than the first flush. These matured leaves yield a stronger and smoother flavour for a perfect cup of Darjeeling Tea. The second flush tea is known for its full-bodied, matured, fruity touch.
- The Monsoon Flush: This flush continues its growth from June or July to October. The leaves produced in this flush are larger, which brew into intense colour and bold flavour. The monsoon flush is commonly used
Many cooks and bakers in Florida claim their recipe is the only authentic version. Be that as it may, the filling is rarely disputed: rather, most debates revolve around the crust and topping. Everyone does agree, however, that green food coloring is for amateurs, and a proper version should be pale yellow. Key limes (also called Mexican or West Indian limes) are the most common lime found throughout the world; the U.S. is the exception in preferring the larger Persian lime.
The two contentious versions center around crust and topping. Early pies probably didn’t even have a crust, but now locals vacillate between traditional pie crust and graham cracker. And then there is the topping. The two camps argue meringue vs. whipped cream. (Apparently these folks have a lot of time on their hands.) Contrary to popular belief, what makes the filling creamy is not cream at all but sweetened condensed milk which is thicker than evaporated milk and comes in a can, first introduced by the Borden Dairy company in the late 1800s. It’s possible that if the sponge divers had anything to do with the pie, they indeed had plenty of canned milk, eggs and