The benefits: Anti-everything: anticancer, antibacterial, antifungal, anti-inflammatory The best ways to eat it: If raw Fresh Garlic is a bit too pungent for you, roast some to bring out its sweetness. Add sea salt and olive oil to your roasted garlic, then spread on toast for some delicious Peeled Garlic jam. If your taste buds prefer a punch of flavor, chop a few fresh cloves and add them to your salad dressing; now, when your breath smells like someone let an animal die inside you, you will know that you are protecting your body from every disease ever.
The benefits: Anti-inflammatory; anticarcinogen; digestive aid The best ways to eat Fresh Ginger: Forget the sugar-loaded ginger ale and gingerbread cookies. Choose the real deal. Kick up the flavor of sauces by adding some sliced ginger or blending some into your favorite marinade. Add a few knobs into your smoothie for a spicy boost that will keep your stomach feeling sane for the whole day.
Chestnuts, low in fat and high in vitamin C, are more similar to fruits than true nuts. They have a spiny husk and a dark brown shell, both of which must be removed before eating. Chestnuts have been a food source for thousands of years. They can be eaten raw, roasted, ground into flour, or mixed into pastries. They grow on trees in the genus Castanea, and many species in this group can live for an impressive 500 years or more.
There are four main species of chestnut trees: the Chinese chestnut, the Japanese chestnut, the European chestnut, and the American chestnut. The trees are native to many places around the world, but once had a much smaller growing area before people began to transplant them.
The American chestnut tree was once common across the eastern United States, but it was nearly wiped out by a fungal infestation in the early 1900s. The European chestnut, Castanea sativa, is the most common and provides the majority of chestnuts sold in grocery stores today.
Chestnuts are rich in vitamin C, which makes them unique among nuts. In fact, half a cup of raw chestnuts gives you 35 to 45 percent of your daily intake of vitamin C.
Chestnuts lose some of their vitamin C if you boil or roast them, but still have anywhere from 15 to 20 percent of your daily intake for this healthy vitamin. To retain more vitamin C in chestnuts when cooking, you can roast them at lower temperatures or use a food dehydrator to dry them.
Chestnuts remain a good source of antioxidants, even after cooking. They’re rich in gallic acid and ellagic acid—two antioxidants that increase in concentration when cooked.
A pear is a mild, sweet fruit with a fibrous center. Pears are rich in essential antioxidants, plant compounds, and dietary fiber. They pack all of these nutrients in a fat-free, cholesterol-free, 100 calorie package. As part of a balanced, nutritious diet, consuming pears could support weight loss and reduce a persons risk of cancer, diabetes, and heart disease.
In this article, we provide a nutritional breakdown of the pear and an in-depth look at its possible benefits. We also give tips on how to incorporate more pears into the diet and list some potential health risks of consuming them. Consuming all types of fruits and vegetables can reduce the risk of several health conditions. Ya Pears are no exception. They provide a significant amount of fiber and other essential nutrients, and they can help reduce the risk of heart disease, diabetes, and certain gut conditions.
Apples are a popular fruit, containing antioxidants, vitamins, dietary fiber, and a range of other nutrients. Due to their varied nutrient content, they may help prevent several health conditions. Apples come in a variety of shapes, colors, and flavors and provide a range of nutrients that can benefit many different aspects of a person’s health. For example, they may help reduce the risk of cancer, obesity, heart disease, diabetes, and several other conditions.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
What's more, their carotene antioxidants have been linked to a reduced risk of cancer. Carrots are found in many colors, including yellow, white, orange, red, and purple. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.