Difference between tomato puree and paste is the subject of this article, one of the most necessary things in every kitchen is tomato and its products such as tomato paste and sauce(ketchup).
Tomato paste and sauce maybe look the same but the only thing they have in common is both of them are made of tomato.
In this article, we will answer lots of questions and teach you how to cook tomato paste in your home.
Tomato puree is a thick puree of cooked tomatoes that is less watery than tomato sauce. It can be used in place of tomato sauce or as a base to make your homemade sauce. When buying it from the store, the ingredients should include just tomatoes and salt without anything more.
Tomato paste is kind of easy, is concentrated tomatoes.
When you check the store, there are some kinds of packing like small cans, jars, or maybe tubes of tomato paste.
Is tomato paste healthy?
Whether you are cooking very often or not, tomato paste is one of the necessary things you should keep in your fridge.
It has a similar nutritional value to fresh tomatoes. Just a tablespoon of tomato paste is a good source of antioxidants and has 3 to 6 percent of recommended daily value of iron, potassium, and B vitamins.
Tomato paste versus sauce:
The only similarity between tomato paste and sauce is both of them are made of tomatoes.
Tomato paste taste is more concentrated, and it is much thicker in texture than sauce.
Tomato paste recipe:
Ingredients:
4.5 kg tomatoes
2 tablespoons olive oil
2 teaspoons sea salt
2 tablespoons lemon juice
Instruction:
Preheat the oven to 176°C. Arrange 2 racks to divide the oven.
Chop tomatoes into quarters.
Simmer the tomatoes with olive oil. Place the olive oil in a large pot over medium-high heat until bubbling. Add the tomatoes and cook until soft, and the peels begin to separate from the tomato flesh.
Pass the tomatoes through a food mill. Push the warm tomatoes through a food mill, sieve, or chinois to separate the tomato pulp from the seeds and skins.
Mix the sea salt and lemon juice
Place the pulp on two baking sheets. Divide the tomato pulp between 2 large, rimmed baking sheets.
Bake the tomato pulp until reduced to a paste. Place the baking sheets in the oven. Check the tomatoes every half hour, mix the paste, and switching the position of the baking sheets so that they reduce evenly. The paste will start to reduce to the point where it doesn’t fill the baking sheet anymore. At this point, combine the contents of the two baking sheets into one and continue to bake.
Bake until reduced by more than half. The paste is done when shiny, and reduced by more than half, 3 to 4 hours, though exact baking times will depend on the juiciness of your tomatoes. There shouldn’t be any remaining water or moisture separating from the paste at this point.
The Incas called potatoes papas, which translates as tubers.
The first tubers were discovered in the Andes mountains,
approximately in the area of what is today Peru and Bolivia.
The farming of the tuber in that region, in hundreds of varieties, is documented as far back as 7000 years BC. In those days, though, potatoes did not taste the same as today. However, the Incas found out that high up in the Andes (3000 – 4000 meters), where the traditional corn would no longer grow, they could still achieve usable yields with potatoes.
Around the middle of the 16th century, the potato came to Europe via Spain and England. The potato was originally identified as an ornamental plant rather than an agricultural crop. The introduction of the potato changed the world substantially, as many sailors, in particular, realized that with potatoes, they had an extremely nutrient-rich, easily storable, and healthy foodstuff.
In that time, Potatoes turned into the main course.
Potatoes are one of the well-known food in the whole world, which uses in many ways such as French fries, which are delicious.
Nutrition Facts:
As all of us know, potatoes contain lots of Minerals and Vitamins.
A medium 5.3 oz. potato with skin-on is a valuable source of Vitamin C, which provides 30% of the recommended daily value.
We will mention some of the nutrition values in the table below:
Nutrition Value per 100-gram potato
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
77 kcal
Vitamin A
2.00 IU
0%
Calcium
12.00 mg
1%
Carbohydrates
17 g
Vitamin B6
0.298mg
23%
Copper
0.110 mg
12%
sugars
0.8 g
Vitamin C
19.7 mg
22%
Iron
0.81 mg
4%
Dietary fiber
2.1 g
Vitamin E
0.01 mg
0%
Magnesium
23.00 mg
6%
Fat
0.1 g
Vitamin K
2.0 μg
2%
Manganese
0.153 mg
7%
Protein
2.1 g
Potassium
425.00 mg
9%
Water
79.25 g
Sodium
6.00 mg
0%
Zinc
0.30 mg
3%
What does it mean when potatoes turn green?
Potatoes will often go green when they’re not stored properly, and they are exposed to light.
This problem is due to the formation of chlorophyll, which is found in all green plants, however, the green color is a useful indicator that levels of certain toxins that are harmful to humans, known as glycoalkaloids, may be increased.
Which type of potato is the best type of potato for frying ?
When you want to enjoy French fries, you may face a question. Your question would be, What the best potato type is.
Here we will answer your question.
The best type would be russet.
The russet has a high starch content, making it ideal for frying or baking, while the similar long white potato, which has a medium starch content, can be boiled, baked, or fried.
Should potato be soft ?
Raw potatoes should be firm to the touch with tight skin, free of large bruises, black spots. If a potato has become soft or mushy, you should throw it out, ” the poor soft potato”.
Potato flour :
Potato flour is one of the flour types, produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato-based recipes to spread the potato taste. Potato flour is also used as a thickener for soups, gravies, and sauces. Potato flour is often confused with potato starch, but potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.
Recipe with potatoes:
Ingredients:
One of the great recipes with potato is puree, which you can eat as a side or even as a main course.
This recipe is one of the easiest home-made recipes.
Ingredients:
2 1/4 pounds’ yellow potatoes, medium size
6 ounces’ butter, cold, cut into small pieces
1 cup full-fat milk
1/4 cup cream
Salt
Instruction:
Wash the potatoes very well and cut them in half horizontally.
Put potatoes in a large enough pot and cover with cold water, about 1 inch of water above the potatoes. Add 1/2 tablespoon of coarse salt for every 1/4 of water in the pan.
Once the water reaches boiling point, lower the heat to low medium and simmer the potatoes uncovered for about 20 minutes or until the knife inserted in the potato goes very easy through it.
Work quickly with the potatoes still hot – Drain the potatoes, put half a potato in your potato ricer using the disk with smaller wholes, potato skin side up. Press the potato into a pan, release the handles, open, and remove the skin. Continue with the remaining potatoes.
Put the pan over medium heat and stir vigorously for 4 minutes with a wooden spatula, letting any excess water evaporate. Start adding the small pieces of cold butter, little by little, incorporating very well and stirring vigorously (no need to go to the gym tonight!). Again, don’t stress over the amount of butter, it’s still less caloric than French fries.
Bring the milk and the cream to a boil, and add in a stream into the potato mix. U64ntil completely absorbed. Depending on the moisture level of your potatoes, you might need to adjust the quantity of milk.
You don’t want a solid puree nor a runny one. So go slowly at the end to make sure you get the right consistency. If you need to add more milk, make sure you add it hot.
Check the seasoning – salt only. This classic French purée does not have pepper, nutmeg, or any herbs added to it.
Put the purée in a bain-marie to keep warm, adding a little butter over the purée, so it doesn’t form a dry skin.
Serve the purée as a side dish for fish like sole Meniere, chicken, and braised meat or, you can eat it as an entire meal.
Potato Donuts Recipe:
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm buttermilk (110° to 115°)
1-1/2 cups warm mashed potatoes (without added milk and butter)
3 eggs
1/3 cup butter, melted
3 cups sugar, divided
4 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
6 cups all-purpose flour
Oil for deep-fat frying
1/2 teaspoon ground cinnamon
Instruction:
In a large bowl, dissolve yeast in warm buttermilk.
Add potatoes, eggs, and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in thickness. Cut with a floured 3-in.
In a deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
Onions are one of the oldest cultivated vegetables in our history, originating in central Asia from where they spread across the whole world. Modern archeologists, botanists, and historians are unable to determine the exact time and place of their first cultivations because this vegetable is perishable, and its cultivation leaves little to no trace.
Onion and its effect on hair regrown:
Onions, always seen as a humble kitchen staple. It might sound surprising, but onion juice is also a home remedy for hair loss for those how to have hair loss.
The use of onion juice for hair regrowth has not been researched well.
One small study published in the Journal of Dermatology indicated that applying onion juice to the scalp might help hair regrow in some people.
Researchers found that hair growth started after two weeks of using onion juice, which was applied to the scalp twice a day.
Almost 74 percent of participants had some hair regrowth after four weeks, and at six weeks, about 87 percent experienced hair regrowth. Both males and females participated in the study, and the hair regrowth was higher among males.
Although the study did indicate positive results, it was a few participants with only 38.
Onion and its effect on beard growing:
Another question you may face is, is it useful for bear growing too?
The short answer is, Yes. as another onion benefits ,Onion juice or oil can help in the growth of facial hair. As you would know, the Onion boosts the levels of beard growth hormone testosterone. Onion juice or oil has a high sulfur content that promotes the growth phase of facial hair and also acts as the building block of beards. When applied to the skin Onion Juice promotes blood circulation that can promote beard growth.
However, applying onion juice or oil on your face will leave you smelling like onions all over unless you use vinegar or lemon.
Onion benefits:
Packed with Nutrients
May Benefit Heart Health
Loaded with Antioxidants
Contain Cancer-Fighting Compounds
Help Control Blood Sugar
May Boost Bone Density
Have Antibacterial Properties
May Boost Digestive Health
Easy to Add to Your Diet
Nutrition Facts:
Nutrition Value per 100 gram onion
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
40 kcal
Vitamin A
2.00 IU
0%
Calcium
23.00 mg
2%
Carbohydrates
9.3 g
Vitamin B6
0.120mg
9%
Copper
0.039 mg
4%
sugars
4.2 g
Vitamin C
7.4 mg
8%
Iron
0.21 mg
1%
Dietary fiber
1.7 g
Vitamin E
0.02 mg
0%
Magnesium
10.00 mg
2%
Fat
0.1 g
Vitamin K
0.4 μg
0%
Manganese
0.129 mg
6%
Protein
1.1 g
Potassium
146.00 mg
3%
Water
89.11 g
Sodium
4.00 mg
0%
Zinc
0.17 mg
2%
What is the best way to keep the Onions fresh:
As you would know Onions, stay good for up to 30 days if stored the right way (in a cool, dry, dark place but not in the fridge).
When the onion is chilled, the cold, humid temperatures in a refrigerator convert the starch to sugars, and onions become soft or soggy much faster. Plus, as you probably already know, they also skunk up your fridge and make everything smell or taste like onions, and of course, that would not be what you want.
is onion extract good for scars?
Over the past decade, lots of studies have shown that if you apply onion extract, two to three times a day for periods of three to six months significantly improves the appearance of postsurgical scars, adhesions, stretch marks, and hypertrophic scars.
Orange fruit, and all citrus fruits, originated in the Southeast Himalayan foothills, in a region including the eastern area of India, northern Myanmar, and western China.
Which type of oranges have seeds :
There are two major types of oranges: Navels and Valencia’s, which are firstly grown in Florida and California. Depending on the time of year determines which variety and which origin is the best. The main difference between the two is the seeds, Navels are seedless, and Valencia’s have seeds inside.
Nutrition Facts:
Nutrition Value per 100 gram orange
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
47 kcal
Vitamin A
11 μg
NA
Calcium
40.00 mg
3%
Carbohydrates
12 g
Vitamin B6
0.060mg
5%
Copper
0.045 mg
5%
sugars
9.4 g
Vitamin C
53.2 mg
59%
Iron
0.10 mg
1%
Dietary fiber
2.4 g
Vitamin E
0.18 mg
1%
Magnesium
10.00 mg
2%
Fat
0.1 g
Vitamin K
0.0 μg
0%
Potassium
181.00 mg
4%
Protein
0.9g
Sodium
0.00 mg
0%
Water
86.75 g
Zinc
0.07 mg
1%
Should orange fruit be stored in the refrigerator ?
Oranges normally are ripe when you buy them, it is better to put oranges in the fridge, and not just because no one wants warm orange juice! Once it is ripe, they start to lose their vitamin C, a process that is slower when it is cold.
Should orange juice be stored in the refrigerator ?
It has a long shelf life because of the preservatives added to the juice. Once you open the package, orange juice will be ok only for a couple of days, at most a week. Once it’s opened, you should drink it completely or store it in the fridge.
This kind should always be refrigerated. As usual, make sure the container is sealed when not in use. Last but not least, there’s the homemade orange juice you make with fresh oranges. Like with the refrigerated variety, you should keep fresh in the fridge.
Recipe:
When we think about Oranges, the first thing that comes to our mind is the enormous source of vitamin C. So we want to teach you how to prepare an orange C-booster recipe, which is very easy to make and enjoy.
Ingredients:
½ banana sliced
½ cup peaches frozen
1 cup orange juice
1 cup orange sherbet
1 cup ice
Instructions:
Place ingredients into a blender, fill to the max water line and blend until a smooth consistency is achieved.
The easiest way is to use a food blender.
After it’s done pour it in a nice glass and take a comfortable seat.
Now it is time to relax and enjoy your C-booster drink, which contains approximately 137.6 mg of Vitamin C.
Edible mushroom species have been found in association with 13,000-year-old archaeological sites in Chile. Ötzi, the mummy of a man who lived between 3400 and 3100 BCE in Europe, was found with two types of mushrooms. The Chinese value mushrooms for supposed medicinal properties as well as for food.
different types of poisonous or edible mushrooms , which types are edible which types are poisonous :
When we see a mushroom, the first thing we ask ourselves, is this mushroom edible ?
Therefore, we want to introduce you, 18 popular types of edible mushrooms.
Cremini Mushrooms
Morel Mushrooms
Shiitake Mushrooms
Oyster Mushrooms
King Oyster Mushrooms
Lion’s Mane Mushrooms
Enoki Mushrooms
White Button Mushrooms
Portobello Mushrooms
Porcini Mushrooms
Maitake Mushrooms
Matsutake Mushrooms
Reishi Mushrooms
Giant Puffball Mushrooms
Buna Shimeji Mushrooms
Pepeao (Jew’s Ear)
Straw Mushrooms
Chanterelle Mushrooms
So, these 18 types of mushrooms are safe to eat.
As well as edible types, there are many poisonous types, which we mention, some of them below.
Death Cap (Amanita phalloides)
Conocybe filaris
Webcaps (Cortinarius species)
Autumn Skullcap (Galerina marginata)
Destroying Angels (Amanita species)
Podostroma cornu-damae
Deadly Dapperling (Lepiota brunneoincarnata)
mushroom benefits :
Now we want to tell you some of themushroom benefits :
A ripe honeydew, which is one of the melon types, is the sweetest melon, and it’s green inside.
In the hot summer weather, all you need is a glass full of a chill beverage.
Here one of the best choices is to make melon juice and then go outside under the sun and enjoy!
The best way to store melon :
Storing Ripe, Uncut Melons:
Despite their hardy appearance, melons are quite perishable. Keep ripe melons away from other fruit. Uncut ripe melons should be kept in the fridge for up to 5 days.
Storing Cut Melons:
When storing a halved melon, do not throw out seeds.
Leave seeds in to help keep it fresh. Once you’ve cut into a melon, wrap the remainder in plastic, and it should keep in the fridge for nearly 3 days.
melon Benefits:
Rich in Nutrients
May Help Reduce Blood Pressure
Contains Nutrients Vital to Bone Health
May Improve Blood Sugar Control
Rich in Electrolytes and Water
May Support Healthy Skin
May Boost Your Immune System
May Promote Proper Digestion
May Support Vision and Eye Health
Easy to Add to Your Diet
Nutrition facts:
The first question you may face is: do melons contain vitamin c and other minerals?
You can check Nutrition values in the table below:
It is maybe one of the questions you may ask yourself. When you see something new, and you don’t know which category is this.
One of them is lettuce, which we will tell you what category is that, vegetable or fruit.
Lettuce is a vegetable since it is an edible plant part.
Furthermore, does not grow from an ovary, which is the definition of a fruit. Every vegetable comes from the root, bulb, stem, leaves, tubers, and flowers of a plant. Therefore, lettuce would be known as a vegetable.
Lettuce types:
There are many types of lettuce, which you can use for lots of foods like salads.
One of the most famous ones is Caesar salad, which is better to prepare with Romaine lettuce.
We will get you familiar whit the five most famous ones.
Crisphead lettuce
Romaine lettuce
Butterhead lettuce
Leaf lettuce
Stem lettuce
Lettuce needs moisture and airflow to stay crisp, but not too much. It depends on how long you would like to keep your lettuce; you can choose to store it as a full head of lettuce or individual lettuce leaves.
To store a full head of lettuce, wrap it in a paper towel, and put the head inside a plastic bag, now its good to put it in your refrigerator.
If you choose to store your lettuce with individual leaves, spin them dry after washing them and place them in a container. It is the best way to keep them fresh and put them in your refrigerator.
lettuce Benefits :
Here we will inform you of 16 scientifically proven health benefits:
May Fight Inflammation
May Aid Weight Los
May Promote Brain Health
May Boost Heart Health
May Help Fight Cancer
May Cut Diabetes Risk
May Promote Vision Health
May Promote Digestive Health
May Help Treat Insomnia
May Enhance Bone Health
May Boost Immunity
May Be Good for Pregnancy
May Improve Muscle Strength and Metabolism
May Improve Skin and Hair Health
May Improve Skin and Hair Health
May Keep You Hydrated
Nutrition facts:
Nutrition Value per 100 gram lettuce
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
14 kcal
Vitamin A
25.00 μg
NA
Calcium
18.00 mg
1%
Carbohydrates
3 g
Vitamin B6
0.042mg
3%
Copper
0.025 mg
3%
sugars
2 g
Vitamin C
2.8 mg
3%
Iron
0.41 mg
2%
Dietary fiber
1.2 g
Vitamin E
0.18 mg
1%
Magnesium
7.00 mg
2%
Fat
0.1 g
Vitamin K
24.1 μg
20%
Potassium
141.00 mg
3%
Protein
0.9 g
Vitamin D
0.00 μg
0%
Sodium
10.00 mg
0%
Water
95.64 g
Zinc
0.15 mg
1%
Is lettuce diet good?
Lettuce is one of the greens recommended to use in all types of diets, which are created by nutritionists. It is rich in potassium, fiber, vitamin C, and Iron.
But it is not the only thing your body needs, therefore it is not recommended to eat only lettuce as your meal.
The best way is to meet a nutritionist to consult with and follow the best plan for your body.
Between Two or three weeks past the spring, frost is the ideal time for planting, but the important thing is whether the soil has warmed enough to 18 degrees Celsius. In mild-summer regions, you can add warmth by planting in a protected place in front of a south-facing wall.
Depending on the climate, bell peppers mature in 60 to 95 days.
The bell pepper color and flavor are determined by the type of the pepper seed, and the grade of ripeness when you pick them. For example, red or orange bell pepper is a mature green bell pepper.
Green pepper benefits :
Green pepper has lots of benefits, which we will introduce you some of them:
Can decrease the cardiovascular risks
May reduce the level of homocysteine in our body
May balance the destructive effects of free radicals in our body
Relieving the pain associated with severe bone disorders
Very good for Asthma people
Full of dietary fiber
playing an important role in decreasing the risks of colon cancer
Rich in calcium
The phytonutrients content of green peppers is very effective in curing rashes, blemishes, acne, and other skin infections
Not only are green peppers high in iron, but they’re also rich in Vitamin C, which can help your body absorb iron more efficiently. This combination makes green peppers a superfood when it comes to preventing and treating iron-deficient. So of course eating green pepper is good for your body
Why the green pepper turns red ?
There is no need to worry about your pepper color.
If the pepper turns red or yellow shows that the pepper became fully mature.
The red color is the final color pepper will experience, and it shows the pepper is completely ripped.
Garlic is believed to be a native of central Asia, South Asia, or southwestern Siberia. There is some debate over the origin of the garlic herb. It is one of the world’s oldest cultivated crops.
Garlic lovers carried the pungent herb into Egypt, Pakistan, India, and China. The crusaders brought back garlic to Europe. Later Spanish, French, and Portuguese settlers introduced garlic into the Americas.
For over 5,000 years, garlic has been used as food, medicine, an aphrodisiac, money, and magic potions.
One question you may face is, is garlic leaf edible?
The short answer is yes.
You can also eat the garlic leaf.
Garlic benefits :
Garlic Contains Compounds with Potent Medicinal Properties
Garlic Is Highly Nutritious but Has Very Few Calories
Garlic Can Combat Sickness, Including the Common Cold
The Active Compounds in Garlic Can Reduce Blood Pressure
Garlic Improves Cholesterol Levels, Which May Lower the Risk of Heart Disease
Garlic Contains Antioxidants That May Help Prevent Alzheimer’s Disease and Dementia
Garlic May Help You Live Longer
Athletic Performance Might Be Improved with Garlic Supplements
Eating Garlic May Help Detoxify Heavy Metals in the Body
Garlic May Improve Bone Health
Garlic Is Easy to Include in Your Diet and Tastes Delicious
Garlic medical effects :
Cardiovascular diseases like heart attacks and strokes are the world’s biggest killers.
High blood pressure, or hypertension, is one of the most important drivers of these diseases.
Human studies have found garlic supplements to have a significant impact on reducing blood pressure.
In one study, 600–1,500 mg of aged garlic extract was just as effective as the drug Atenolol at reducing blood pressure over 24 weeks.
Supplement doses must be fairly high to have the desired effects. The amount needed is equivalent to about four cloves of garlic per day.
For those with high cholesterol, garlic supplements appear to reduce total and, or LDL cholesterol by about 10–15%.
Looking at LDL (the “bad”) and HDL (the “good”) cholesterol specifically, garlic appears to lower LDL but has no reliable effect on HDL.
High triglyceride levels are another known risk factor for heart disease, but garlic seems to have no significant effects on triglyceride levels.
Garlic Nutrition Facts :
Nutrition Value per 100 gram garlic
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
149 kcal
Vitamin A
9.00 IU
0%
Calcium
181.00 mg
14%
Carbohydrates
33 g
Vitamin B6
1.235 mg
95%
Copper
0.299 mg
33%
sugars
1 g
Vitamin C
31.2 mg
35%
Iron
1.70 mg
9%
Dietary fiber
2.1 g
Vitamin E
0.08 mg
0%
Magnesium
25.00 mg
6%
Fat
0.5 g
Vitamin K
1.07 μg
1%
Manganese
1.672 mg
73%
Protein
6.4 g
Potassium
401.00 mg
9%
Water
58.58 g
Sodium
17.00 mg
1%
Zinc
1.16 mg
11%
Garlic Colors type :
Sometimes in a bunch of white garlic, you might spot a few with purple-tinged skins. What’s going on with these? Are they any different from the white bulbs we’re used to seeing?
Those colorful jackets aren’t just for looks: Purple garlic is a different variety altogether. So what does purple garlic taste like? And how do you cook with it?
White Garlic :
White garlic is what you normally see in most grocery stores. It comes from a variety called soft neck garlic, meaning the stalk doesn’t grow through the center of the bulb. One garlic bulb will have cloves of all different sizes and shapes, with larger cloves around the outside and smaller ones in the middle.
The stalk at the stem end of the garlic stays flexible, or soft. White garlic is easy to grow and generally hardier than other varieties: It ships well and has a long life on supermarket shelves. When it is fresh, white garlic has a powerful garlic flavor.
Purple Garlic :
Purple garlic has a purple hue to its skin, though the inner cloves are the same color as white garlic cloves. It comes from a variety called hard neck garlic: There’s a woody stalk that grows right through the center of each bulb.
The cloves grow around this stalk and tend to be all the same size, a bit larger than white garlic cloves. Purple garlic cloves are much juicier and have a milder flavor than white garlic when fresh. You might see purple garlic in some supermarkets.
Blue Garlic :
Perhaps you, as I expecting garlic to remain a kind of off-white, uninteresting color throughout the cooking process.
The garlic turns a bright blue-green, even an aquamarine or turquoise color.
The visual impact of this change can be likened to the colors of trees in autumn. with their red, gold, and green colors.
Suddenly being splashed with fluorescent hues of blue and green. Autumn colors are not supposed to display this jarring contrast, nor is food.
If one day your garlic turns a shade of blue, make your homemade pickles, pork roast, or pot of cabbage and kielbasa look strange and even poisonous, be assured that no matter how strange it looks, it hurts only your eyes, not your body.
If one day your garlic turns a shocking shade of blue, making your homemade pickles, pork roast, or pot of cabbage and kielbasa look strange and even poisonous, be assured that no matter how strange it looks, it hurts only your eyes, not your body.
Garlic and its effect on blood type B :
Each blood type has its diet, for example, blood type B, which Garlic is good for these groups. this effect is one of garlics medical benefits .
B Secretor: NEUTRAL
B Non-Secretor: BENEFICIAL
This food is Cancer SUPERBENEFICIAL for Type B.
Is Garlic and Onion Related ?
Garlic and Onions, which are part of the allium family-along with shallots, leeks, and chives, have so many health properties that they are often considered medicinal foods, especially in healing traditions like Ayurveda.
Can you have a garlic allergy ?
Some people take garlic supplements for their potential benefits, such as lowering cholesterol and high blood pressure.
True garlic allergies are rare, and a person is more likely to have an intolerance.
Eggplant (Solanum melongena), also known as aubergine or brinjal, is a cultivated crop with a mysterious past. Eggplant is a member of the Solanaceae family, which includes its American cousin’s potatoes, tomatoes, and peppers.
Eggplant is believed to have been domesticated in the Old World, likely India, China, Thailand, Burma, or someplace else in southeast Asia.
Today there are approximately 15-20 different varieties of Eggplant, which is too many types grown primarily in China.
Eggplant benefits :
Now we want to mention some of the Eggplant benefits:
Rich in Many Nutrients
High in Antioxidants
May Reduce the Risk of Heart Disease
May Promote Blood Sugar Control
Could Help with Weight Loss
May Have Cancer-Fighting Benefits
Very Easy to Add to Your Diet
Should Pregnant Women Eat Eggplant ?
Eggplants can be eaten during pregnancy. But, like everything else, it should be consumed in moderation.
as we mentioned in eggplant benefits , Eggplant are excellent for the overall development of the baby since it contains a decent amount of nutrients like Vitamin A and Vitamin E. It also contains folic acid that is imperative for the development of red blood cells in the baby.
They are potential sources of niacin and other vitamins as well as minerals, which help in the healthy development of the fetus. Apart from that, they also contain high amounts of potassium, iron, manganese, copper all of which help in the healthy circulation of blood of the baby.
eggplant Nutrition Facts :
Nutrition Value per 100 gram eggplant
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
25 kcal
Vitamin A
23.00 IU
0%
Calcium
9.00 mg
1%
Carbohydrates
5.9 g
Vitamin B6
0.084 mg
6%
Copper
0.081 mg
9%
sugars
3.5 g
Vitamin C
2.2 mg
2%
Iron
0.23 mg
1%
Dietary fiber
3 g
Vitamin E
0.30 mg
1%
Magnesium
14.00 mg
4%
Fat
0.2 g
Vitamin K
3.5 μg
3%
Manganese
0.232 mg
10%
Protein
1 g
Potassium
229.00 mg
5%
Water
92.30 g
Sodium
2.00 mg
0%
Zinc
0.16 mg
1%
How does Eggplants taste like ?
When you are eating raw Eggplants, it is somehow bitter but pleasant taste and spongy texture.
Once cooked, though, the taste becomes milder and a bit richer. It also takes on a soft, creamy texture.
Is this necessary to buy organic Eggplants?
Eggplant is one of the veggies with the higher percentage of pesticide on the ‘clean’ list, but if non-organic is your only option, you can feel fine buying eggplant grown commonly.
So, Eggplant is not necessary to be bought from an organic store.
Delicious recipes:
Ingredients:
for 4 servings
1 water, or cooking oil
1 eggplant, cut into 1-in (2-cm) cubes
1 water, or vegetable broth, as needed
1 small onion, diced
1 stalk celery
3 cloves garlic, minced
1 cup whole-wheat breadcrumbs (115 g)
¼ cup grated parmesan cheese (30 g)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 medium egg
Instruction:
Delicious recipes: In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
Preheat oven to 375°F (190°C).
Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper, and combine. Add the egg and mix until a dough forms.
Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
Bake for 20 minutes, or until golden, flipping halfway.
The final and the most important step is to enjoy it!
Another healthy recipe with Eggplant is, Green stuffed Eggplant.
Ingredients:
Ingredient Checklist
2 large eggplants (about 1 pound each)
2 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
1 tablespoon tomato paste
½ teaspoon ground cumin
2 cloves garlic, minced
1 cup canned no-salt-added diced tomatoes
1 medium red bell pepper
½ cup chopped fresh flat-leaf parsley
⅓ cup pitted Kalamata olives, quartered
1 tablespoon red-wine vinegar
¾ cup crumbled feta cheese
Chopped fresh dill and oregano, for garnish
Instruction:
Step 1
Preheat the oven to 205 degrees Celsius.
Step 2
Cut each eggplant in half lengthwise. Use a spoon to scoop out the flesh from the halves, leaving about a 1/2-inch border on the sides and bottoms.
Step 3
Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet, and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
Step 4
While the Eggplant roasts heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper, and the reserved chopped Eggplant; cook, stirring occasionally, until the Eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives, and vinegar.
Step 5
Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta cheese. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.