The Best Funny Jokes And Funny Images With Stories

Spinach is thought to have originated in ancient Persia (Iran). Spinach is a leafy green vegetable with delicate texture and jade green colour provide more nutrients than any other food. Although spinach is available throughout the year their season runs from March through May and from September through October when it is the freshest, has the best flavour and is most readily available. Spinach grows well in temperate climates. Spinach can have either flat or slightly crinkled leaves. Spinach grows well on well manured soil. It is an annual plant. It is a reasonably priced vegetable and is affordable by people across all status.

Cooked spinach is an excellent source of iron and calcium. It's more important for menstruating women, who are more at risk for iron deficiency. Pregnant women are advised to include Spinach in their diet in the first three months for its folic acid contents. Spinach can also help prevent colon cancer. In addition, spinach is a very good source of magnesium, a mineral that can help to lower high blood pressure and protect against heart disease as well. It is a rich source of Vitamin A, Vitamin C, Vitamin E, Vitamin K, folic acid, Beta-carotene and several other antioxidants. The Flavonoids in spinach help prevent age related diminishing memory. The Lutein present in spinach helps prevent cataracts. It is low in calories and high in oxalate content. Spinach contains insoluble fiber which protects the heart and other vital organs in the body.

It is often available as baby spinach, which is especially useful for salads. Spinach can be purchased fresh, frozen, or canned. Fresh spinach is sold in bunches or already washed and sealed in plastic bags. Spinach is usually very sandy and needs thorough washing. Trim the roots and then swish the leaves in a large bowl of water. A number of other greens that are similar to spinach are often sold in specialty stores. These include New Zealand spinach, which comes from a different plant family. There are three varieties of spinach Savoy, Flat spinach and Semi Savoy spinach.

Spinach can be consumed cooked or raw. Baby spinach leaves are especially good in salads with cheese, walnuts, red onions, and a vinaigrette dressing. Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. Spinach cooks very quickly, and doesn’t need added water. Just place it in a pan, cover, and simmer for two to four minutes. Spinach is a good addition to stews and to soups that contain beans, pasta, or potatoes, or to any kind of curry dish. Spinach can also be creamed. Cook the spinach, then purée in a food processor, adding your choice of ricotta cheese, cream sauce, or soft tofu. Add herbs, salt, and pepper, and use as a stuffing for lasagna or pasta shells, or toss with pasta or rice. Creamed spinach can also be thinned with broth or milk to make soup. Good seasonings for spinach include fresh lemon juice, vinegar, garlic, dill, parsley, basil, nutmeg, and mushrooms.

Spinach is thought to have originated in ancient Persia (Iran). Spinach is a leafy green vegetable with delicate texture and jade green colour provide more nutrients than any other food. Although spinach is available throughout the year their season runs from March through May and from September through October when it is the freshest, has the best flavour and is most readily available. Spinach grows well in temperate climates. Spinach can have either flat or slightly crinkled leaves. Spinach grows well on well manured soil. It is an annual plant. It is a reasonably priced vegetable and is affordable by people across all status.Cooked spinach is an excellent source of iron and calcium. It's more important for menstruating women, who are more at risk for iron deficiency. Pregnant women are advised to include Spinach in their diet in the first three months for its folic acid contents. Spinach can also help prevent colon cancer. In addition, spinach is a very good source of magnesium, a mineral that can help to lower high blood pressure and protect against heart disease as well. It is a rich source of Vitamin A, Vitamin C, Vitamin E, Vitamin K, folic acid, Beta-carotene and several other antioxidants. The Flavonoids in spinach help prevent age related diminishing memory. The Lutein present in spinach helps prevent cataracts. It is low in calories and high in oxalate content. Spinach contains insoluble fiber which protects the heart and other vital organs in the body.It is often available as baby spinach, which is especially useful for salads. Spinach can be purchased fresh, frozen, or canned. Fresh spinach is sold in bunches or already washed and sealed in plastic bags. Spinach is usually very sandy and needs thorough washing. Trim the roots and then swish the leaves in a large bowl of water. A number of other greens that are similar to spinach are often sold in specialty stores. These include New Zealand spinach, which comes from a different plant family. There are three varieties of spinach Savoy, Flat spinach and Semi Savoy spinach.Spinach can be consumed cooked or raw. Baby spinach leaves are especially good in salads with cheese, walnuts, red onions, and a vinaigrette dressing. Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. Spinach cooks very quickly, and doesn’t need added water. Just place it in a pan, cover, and simmer for two to four minutes. Spinach is a good addition to stews and to soups that contain beans, pasta, or potatoes, or to any kind of curry dish. Spinach can also be creamed. Cook the spinach, then purée in a food processor, adding your choice of ricotta cheese, cream sauce, or soft tofu. Add herbs, salt, and pepper, and use as a stuffing for lasagna or pasta shells, or toss with pasta or rice. Creamed spinach can also be thinned with broth or milk to make soup. Good seasonings for spinach include fresh lemon juice, vinegar, garlic, dill, parsley, basil, nutmeg, and mushrooms.

Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered "drupes," fruits that have a hard stone pit surrounding their seeds. When plums are dried, they become the fruit we know as prunes. The plum season extends from May through October with the Japanese varieties first on the market from May and peaking in August followed by the European varieties in the fall. There are thousands of varieties of plums that are available throughout the world, ranging in colors like red, blue-black, purple, yellow, green or amber. Plums are believed to have originated in Asia and since then have been grown all over the world.
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Plums are a very good source of vitamin C. They are also a good source of vitamin A, vitamin B2 and potassium. In addition, plums are a good source of dietary fiber. Eating three or more servings of fruit a day can lower by about one-third your risk of age-related macular degeneration, the primary cause of vision loss in older adults. Eating plums also reduces your chances of contracting a heart disease in the long run. Plums have certain cleansing agents that keep the blood pure and also prevent complications of the heart.

Plums have high content of Vitamin C, which means it helps protect against health conditions like asthma, colon cancer, osteoarthritis and rheumatoid arthritis. They are a good source of unique phytonutrients called neochlorogenic and chlorogenic acid. These substances are especially effective in neutralizing a particularly destructive oxygen radical called superoxide anion radical, and they also help prevent oxygen-based damage to fats, such as the fats that comprise a substantial portion of our brain cells or neurons, the cholesterol and triglycerides circulating in our bloodstream, or the fats that make up our cell membranes. Consumption of plums helps in the production and absorption of iron in the body, thus leading to better blood circulation in the body, which further leads to the growth of healthy tissues. Regular consumption of plums will prevent macular degeneration and any other infection of the eye in the long run. Your eyes will be healthy and strong for long time and you can also retain a sharp eye-sight.

Plums are sweet, juicy and great for baking. Eating fruit, especially at the peak of its season, is a delicious way to incorporate many diverse phytonutrients into your diet. Plums contain a unique antioxidant that is effective at neutralizing a particularly harmful type of free radical. And like other fruits, plums also contain a healthy amount of fiber, vitamins and minerals.

Plums belong to the Prunus genus of plants and are relatives of the peach, nectarine and almond. They are all considered "drupes," fruits that have a hard stone pit surrounding their seeds. When plums are dried, they become the fruit we know as prunes. The plum season extends from May through October with the Japanese varieties first on the market from May and peaking in August followed by the European varieties in the fall. There are thousands of varieties of plums that are available throughout the world, ranging in colors like red, blue-black, purple, yellow, green or amber. Plums are believed to have originated in Asia and since then have been grown all over the world..Plums are a very good source of vitamin C. They are also a good source of vitamin A, vitamin B2 and potassium. In addition, plums are a good source of dietary fiber. Eating three or more servings of fruit a day can lower by about one-third your risk of age-related macular degeneration, the primary cause of vision loss in older adults. Eating plums also reduces your chances of contracting a heart disease in the long run. Plums have certain cleansing agents that keep the blood pure and also prevent complications of the heart.Plums have high content of Vitamin C, which means it helps protect against health conditions like asthma, colon cancer, osteoarthritis and rheumatoid arthritis. They are a good source of unique phytonutrients called neochlorogenic and chlorogenic acid. These substances are especially effective in neutralizing a particularly destructive oxygen radical called superoxide anion radical, and they also help prevent oxygen-based damage to fats, such as the fats that comprise a substantial portion of our brain cells or neurons, the cholesterol and triglycerides circulating in our bloodstream, or the fats that make up our cell membranes. Consumption of plums helps in the production and absorption of iron in the body, thus leading to better blood circulation in the body, which further leads to the growth of healthy tissues. Regular consumption of plums will prevent macular degeneration and any other infection of the eye in the long run. Your eyes will be healthy and strong for long time and you can also retain a sharp eye-sight.Plums are sweet, juicy and great for baking. Eating fruit, especially at the peak of its season, is a delicious way to incorporate many diverse phytonutrients into your diet. Plums contain a unique antioxidant that is effective at neutralizing a particularly harmful type of free radical. And like other fruits, plums also contain a healthy amount of fiber, vitamins and minerals.

Cherries are a very tasty and nutritious fruit. They contain many vitamins, minerals and compounds which have many health benefits. The word cherry refers to both the tree and the fleshy fruit (drupe) that contains a single stony seed. Cherry belongs to the family Rosaceae, genus Prunus, along with almonds, peaches, plums, apricots and bird cherries. The cherries selected for eating are derived primarily from two species – the wild cherry, which has given rise to the Sweet Cherry to which most cherry cultivars belong, and the Sour Cherry, used mainly for cooking. Besides fruit, cherries have attractive flowers, and are commonly planted for their flower display in spring. Several Asian cherries are particularly noted for their attractive flowers. The Japanese sakura, in particular, is a national symbol and is celebrated in the yearly Hanami Festival.

Cherries contain anthocyanins, the red pigment in berries, which help reduce pain and inflammation. Anthocyanins are also potent antioxidants. Cherries contain high levels of melatonin. Besides being an anti-oxidant, melatonin has also been shown to be important for the function of the immune system. The skin of the cherries holds most of the essential antioxidants vital to their health benefits. There is considerable interest, at present in the use of fresh cherries or cherry juice to treat gout, a painful, inflammatory condition affecting the joints. Although a good source of vitamins, they are not as high in vitamin C or vitamin A as fruits like strawberries or blackcurrants but its the presence of other antioxidants and compounds that are responsible for the many health benefits of cherries. Cherries are low in calories, low in fat and contain a high percentage of water.Increasing water consumption will boost energy levels and help increase the metabolism. Many people are discovering the benefits of eating high water fruits like cherries for help in losing weight. Cherries help stimulate the secretion of digestive juices and of the urine and are effective cleansers of the liver and kidneys. Cherries are particularly beneficial in reducing the risk of colon cancer

Cherry tastes sweet and sour. It is used in many deserts, drinks, cookies, cake, pastry, shakes, ice creams, pies, jams and jellies as flavoring. It can be used for gelatin desserts, punch or sherbtet, and has been added as an ascorbic acid supplement to other fruit juices. The fruits may be made into syrup or, with added pectin made into jelly, jam, and other preserves.

Cherries are a very tasty and nutritious fruit. They contain many vitamins, minerals and compounds which have many health benefits. The word cherry refers to both the tree and the fleshy fruit (drupe) that contains a single stony seed. Cherry belongs to the family Rosaceae, genus Prunus, along with almonds, peaches, plums, apricots and bird cherries. The cherries selected for eating are derived primarily from two species – the wild cherry, which has given rise to the Sweet Cherry to which most cherry cultivars belong, and the Sour Cherry, used mainly for cooking. Besides fruit, cherries have attractive flowers, and are commonly planted for their flower display in spring. Several Asian cherries are particularly noted for their attractive flowers. The Japanese sakura, in particular, is a national symbol and is celebrated in the yearly Hanami Festival.Cherries contain anthocyanins, the red pigment in berries, which help reduce pain and inflammation. Anthocyanins are also potent antioxidants. Cherries contain high levels of melatonin. Besides being an anti-oxidant, melatonin has also been shown to be important for the function of the immune system. The skin of the cherries holds most of the essential antioxidants vital to their health benefits. There is considerable interest, at present in the use of fresh cherries or cherry juice to treat gout, a painful, inflammatory condition affecting the joints. Although a good source of vitamins, they are not as high in vitamin C or vitamin A as fruits like strawberries or blackcurrants but its the presence of other antioxidants and compounds that are responsible for the many health benefits of cherries. Cherries are low in calories, low in fat and contain a high percentage of water.Increasing water consumption will boost energy levels and help increase the metabolism. Many people are discovering the benefits of eating high water fruits like cherries for help in losing weight. Cherries help stimulate the secretion of digestive juices and of the urine and are effective cleansers of the liver and kidneys. Cherries are particularly beneficial in reducing the risk of colon cancerCherry tastes sweet and sour. It is used in many deserts, drinks, cookies, cake, pastry, shakes, ice creams, pies, jams and jellies as flavoring. It can be used for gelatin desserts, punch or sherbtet, and has been added as an ascorbic acid supplement to other fruit juices. The fruits may be made into syrup or, with added pectin made into jelly, jam, and other preserves.

The coconut is a dry nut known as a fibrous drupe. The husk is composed of fibers called coir and there is an inner stone. The endocarp is the hardest part. It has three germination pores, visible on the outside surface once the husk is removed. Although coconut meat contains less fat than other dry nuts such as peanuts and almonds, it is noted for its high amount of saturated fat. The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to a s coconut water, not to be confused with coconut milk. Coconut water from the unripe coconut, however, can be drunk fresh.

The white, fleshy part of the seed is edible and used fresh or dried in cooking. The cavity is filled with coconut water which contains sugar, fiber, proteins antioxidants, vitamins and minerals. Coconut water provides as isotonic electrolyte balance, and is a highly nutritious food source. It is used as a refreshing drink throughout the humid tropics and in isotonic sports drinks. The roots are used as a mouth wash, and a medicine for dysentery. A frayed out piece of root can also be used as a tooth brush.

Coconut oil contains lauric acid. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia. As a result of these various health benefits of coconut oil, though its exact mechanism of action was unknown, it has been extensively used in Ayurveda, the traditional Indian medicinal system.

Coconut oil is one of the best natural nutrition for hair. Regular massage of coconut oil helps prevent dandruff and gives shine to the hair. It acts as an effective moisturizer on all types of skins including dry skin. There is no chance of having any adverse side effects on the skin with the application of coconut oil. Coconut oil helps in preventing premature aging and degenerative diseases due to its antioxidant properties. Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections.

Coconut water can be used as an intravenous fluid. Oil can be extracted from the fresh flesh, and used in many ways, including as a medicine and in cosmetics, or as a direct replacement for diesel fuel. The leaves provide materials for baskets and roofing. The husk and shells can be used for fuel and are a source of charcoal. The stiff leaflet midribs can be used to make cooking skewers or are bound into bundies, brooms and brushes. Dried coconut leaves can be burned to ash, which can be harvested for lime. Dried half shells are used as the bodies of musical instruments. Coconut trunks are used for building bridges, and are preferred for their straightness, strength and salt resistance.

Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. When refrigerated and left to set, coconut cream will rise to the top and separate the milk.

The sap derived from incising the flower cluster of the coconut is fermented to produce palm wine, also known as toddy. The sap can also be reduced by boiling to create a sweet syrup or candy. Coconut water is great for poaching eggs or fish. It is also suitable for adding a tangy taste to soups, meat and poultry. Coconut milk blends beautifully with many dishes, including curries soups and sauces.

The coconut palm is a member of the family Arecaceae (palm family). It is large, growing up to 30m in height, with pinnate leaves. The term coconut refers to the fruit of the palm. The palm is grown throughout the tropical world, for its decorative as well as for its culinary and non-culinary uses. The coconut is a dry nut known as a fibrous drupe. The husk is composed of fibers called coir and there is an inner stone. The endocarp is the hardest part. It has three germination pores, visible on the outside surface once the husk is removed. Although coconut meat contains less fat than other dry nuts such as peanuts and almonds, it is noted for its high amount of saturated fat. The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to a s coconut water, not to be confused with coconut milk. Coconut water from the unripe coconut, however, can be drunk fresh. The white, fleshy part of the seed is edible and used fresh or dried in cooking. The cavity is filled with coconut water which contains sugar, fiber, proteins antioxidants, vitamins and minerals. Coconut water provides as isotonic electrolyte balance, and is a highly nutritious food source. It is used as a refreshing drink throughout the humid tropics and in isotonic sports drinks. The roots are used as a mouth wash, and a medicine for dysentery. A frayed out piece of root can also be used as a tooth brush. Coconut oil contains lauric acid. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia. As a result of these various health benefits of coconut oil, though its exact mechanism of action was unknown, it has been extensively used in Ayurveda, the traditional Indian medicinal system. Coconut oil is one of the best natural nutrition for hair. Regular massage of coconut oil helps prevent dandruff and gives shine to the hair. It acts as an effective moisturizer on all types of skins including dry skin. There is no chance of having any adverse side effects on the skin with the application of coconut oil. Coconut oil helps in preventing premature aging and degenerative diseases due to its antioxidant properties. Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. Coconut water can be used as an intravenous fluid. Oil can be extracted from the fresh flesh, and used in many ways, including as a medicine and in cosmetics, or as a direct replacement for diesel fuel. The leaves provide materials for baskets and roofing. The husk and shells can be used for fuel and are a source of charcoal. The stiff leaflet midribs can be used to make cooking skewers or are bound into bundies, brooms and brushes. Dried coconut leaves can be burned to ash, which can be harvested for lime. Dried half shells are used as the bodies of musical instruments. Coconut trunks are used for building bridges, and are preferred for their straightness, strength and salt resistance. Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. When refrigerated and left to set, coconut cream will rise to the top and separate the milk. The sap derived from incising the flower cluster of the coconut is fermented to produce palm wine, also known as toddy. The sap can also be reduced by boiling to create a sweet syrup or candy. Coconut water is great for poaching eggs or fish. It is also suitable for adding a tangy taste to soups, meat and poultry. Coconut milk blends beautifully with many dishes, including curries soups and sauces.

Chives is the smallest species of the onion family alliceae. They bloom in May and June. The pretty lavender-pink globular flower heads of chives not only beautify the garden, but they can also be used as a garnish for salad dishes. It grows in clumps rather than as individual plants. Its species name dervives from the Greek word skhoinos(sedge) and prason(onion). Its English name chive is derived from the French word cive derived from cepa being the Latin word for onion.

The Romans seem to have believed that chives could relieve a sore throat and sunburns. Chives are native to the cool regions of Europe and Asia. Now they grow wild in North America, especially around the Great Lakes region. They can even be found growing wild in your backyard lawn. Chives are a popular hardy garden plant that grows from 8 to 15 inches tall.

Chives can be used for control of high blood pressure. The whole plant has a beneficial effect on the digestive system and blood circulation. It improves appetite, is a digestive, a hypotensive and a tonic. It possesses anti-bacterial properties and is used in Vietnam in the treatment of cough, sore throat, asthma dysentery and dyspepsia. When added to the diet on a regular basis chives help reduce blood cholesterol.

The seed contains alkaloids and saponins. It is used in the treatment of spermatorrhoea, haematuria, incontinence and lumbago. The most prominent vitamin contained in chives is vitamin K. They also contains vitamins A and C. Calcium is the most prominent mineral. Chives are known to be a mild anti-inflammatory. The health benefit of chives is that it reduces the risk of several types of cancers.

The leaves are shredded (straws) for use as a condiment in fish, potato and soup preparations. Chives are widely used in traditional dishes in France and Sweden. The flowers may also be used to garnish various dishes. Chives are one of the finest herbs of French cuisine, which also include tarragon, chervil and /or parsley. Both the leaves and the stalks of the flowers are used as flavouring similar to chives green onions or garlic and as a stir fry ingredient.

In China, they are often used to make dumplings with a combination of eff, shrimp and pork. The flowers may also be used as a spice. Chives are usually used fresh and are a common addition to baked potatoes, cream soups, and egg dishes. Chives have been cultivated since earliest times and are universally important as vegetables, flavorings, and medicinal plants.

Chives are widely used in stews and soups, especially potato and asparagus soups. The chopped leaves can be sprinkled in salads or used to flavor various sauces, dips, soy mayonnaise, and sour cream. Chives can also be used to garnish cottage cheese, and potatoes.

botanical name : Allium schoenoprasum

Chives is the smallest species of the onion family alliceae. They bloom in May and June. The pretty lavender-pink globular flower heads of chives not only beautify the garden, but they can also be used as a garnish for salad dishes. It grows in clumps rather than as individual plants. Its species name dervives from the Greek word skhoinos(sedge) and prason(onion). Its English name chive is derived from the French word cive derived from cepa being the Latin word for onion.The Romans seem to have believed that chives could relieve a sore throat and sunburns. Chives are native to the cool regions of Europe and Asia. Now they grow wild in North America, especially around the Great Lakes region. They can even be found growing wild in your backyard lawn. Chives are a popular hardy garden plant that grows from 8 to 15 inches tall.Chives can be used for control of high blood pressure. The whole plant has a beneficial effect on the digestive system and blood circulation. It improves appetite, is a digestive, a hypotensive and a tonic. It possesses anti-bacterial properties and is used in Vietnam in the treatment of cough, sore throat, asthma dysentery and dyspepsia. When added to the diet on a regular basis chives help reduce blood cholesterol.The seed contains alkaloids and saponins. It is used in the treatment of spermatorrhoea, haematuria, incontinence and lumbago. The most prominent vitamin contained in chives is vitamin K. They also contains vitamins A and C. Calcium is the most prominent mineral. Chives are known to be a mild anti-inflammatory. The health benefit of chives is that it reduces the risk of several types of cancers.The leaves are shredded (straws) for use as a condiment in fish, potato and soup preparations. Chives are widely used in traditional dishes in France and Sweden. The flowers may also be used to garnish various dishes. Chives are one of the finest herbs of French cuisine, which also include tarragon, chervil and /or parsley. Both the leaves and the stalks of the flowers are used as flavouring similar to chives green onions or garlic and as a stir fry ingredient.In China, they are often used to make dumplings with a combination of eff, shrimp and pork. The flowers may also be used as a spice. Chives are usually used fresh and are a common addition to baked potatoes, cream soups, and egg dishes. Chives have been cultivated since earliest times and are universally important as vegetables, flavorings, and medicinal plants.Chives are widely used in stews and soups, especially potato and asparagus soups. The chopped leaves can be sprinkled in salads or used to flavor various sauces, dips, soy mayonnaise, and sour cream. Chives can also be used to garnish cottage cheese, and potatoes.botanical name : Allium schoenoprasum

Radish can be eaten raw or cooked . The most common use of radishes is garnishing or it is used as an ingredient in green salads. Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family.

The flavor of radish varies from mild to peppery and pungent, depending on the variety. Radishes are available all year long, and are at their peak from June through September. There are five main varieties of radishes Red Glode, daikons, Black, white Icicles, California Mammoth White.

Radishes and their greens provide an excellent source of vitamin C and a powerful antioxidant. It has anti-inflammatory properties too. Radish leaves are a good source of calcium. Radishes contain cancer-protective properties. The sulphur based chemicals present in radish increase the flow of bile. This improves the health of gall bladder. Radish can protect as against ailments like Jaundice, piles, urinary disorders, weightloss cancer Leucoderma, skin disorders, kidney disorders and insect bites.

Radishes are usually eaten raw or in salads. They are primarily used in Japanese and Indian cooking. To retain the freshness and crunchiness it is advised to soak Radish in cold water. Radishes come in a number of varieties of shapes, sizes and colours.

Apples for Health

The proverb "An apple a day keeps the doctor away. Apples come in all shades of reds, greens, yellows. Apples are fat, sodium, and cholesterol free. Apples are delicious and a natural mouth freshener. Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease.

It is a good to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Most of apple's fragrance cells are also concentrated in the skin. Apple juice is good as a nutritious drink but excellent in overcoming a liverish feeling, in helping sort out digestive disturbances and for flushing the kidneys. Many of these health providing properties are retained in cider vinegar, so if you cannot obtain apples to prepare your juice you can use instead two teaspoonfuls of cider vinegar in a glass of water. Apples may reduce the risk of colon cancer, prostate cancer and lung cancer apples contain relatively low amounts of Vitamin C as well as several other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They also reduce the risk of heart disease, promote weight loss and controls cholesterol.

Apples are a good source of dietary fibre and vitamin C. Most of the apples fibre is contained in its skin. It contains numerous nutrients, including carbohydrates, sugar, sodium, vitamins, minerals, fatty acids, amino acids and more unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues. Since pelling results in the loss of its valuable fibre, choose organically grown apples whenever possible. Rinse apples under clear running water like you would any fruit. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.

Apples for Health The proverb "An apple a day keeps the doctor away. Apples come in all shades of reds, greens, yellows. Apples are fat, sodium, and cholesterol free. Apples are delicious and a natural mouth freshener. Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease.It is a good to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Most of apple's fragrance cells are also concentrated in the skin. Apple juice is good as a nutritious drink but excellent in overcoming a liverish feeling, in helping sort out digestive disturbances and for flushing the kidneys. Many of these health providing properties are retained in cider vinegar, so if you cannot obtain apples to prepare your juice you can use instead two teaspoonfuls of cider vinegar in a glass of water. Apples may reduce the risk of colon cancer, prostate cancer and lung cancer apples contain relatively low amounts of Vitamin C as well as several other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They also reduce the risk of heart disease, promote weight loss and controls cholesterol.Apples are a good source of dietary fibre and vitamin C. Most of the apples fibre is contained in its skin. It contains numerous nutrients, including carbohydrates, sugar, sodium, vitamins, minerals, fatty acids, amino acids and more unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues. Since pelling results in the loss of its valuable fibre, choose organically grown apples whenever possible. Rinse apples under clear running water like you would any fruit. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.