2 Live Long..

What is Polycythemia ?

2014-01-03T15:34:00.002+05:30

Polycythemia is a condition where haemoglobin (Hb) level increases above 14gm in 100gm blood. The normal Hb level is 12gm to 14gm /100gm of blood.

Symptoms

Always feel Weariness.
High blood pressure.
Dizziness.
Blood vessel disruption.

Cause of Polycythemia according to Modern Medicine

There’s no specific causes indicated by Modern Medicine.

Treatments provided by Modern Medicine

The Nature of approach by Modern Medicine is the same for all diseases (Heal the symptom not the Cause).
Removal of blood from the body for balancing Hb level, it will repeat till the end.

For a blood cancer patient, they will inject blood to the body during certain periods. This somebody’s blood injection will reduce patient’s life span.

Reason behind Polycythemia

Polycythemia (Every diseases) is (are) related with food and lifestyle.

Remedies

Eat food 3 times a day. In that, 2 times must be only with Fruits + Nuts.
Use meal contains Grain once a day. In that, 1/3 portion should be of raw Vegetables (carrot, tomato, cucumber, beetroot, little gourd etc) + 1/3 of Grain + 1/3 of cooked Vegetables and butter milk.
Do fasting once a week with coconut water/fruits.
Take holy basil + bael + Indian doab + gourd juice once a week.
Do not use Milk, Curd, Fish, Flesh, Egg, Coffee, Tea, Bakery Items, Sugar, Hydrogenated Vegetable Oil.

Conclusion

The above mentioned lifestyle will make a slim and fit body without Polycythemia. There’s no more blood removal is needed.

If above mentioned theory is wrong, how diseases get cure? If it’s right, then why don’t you start a vegetarian life yet? Think about it..

obligation: CRR Varma's Kadina rogangalum prakruthi chikithsayum.

Home Remedies for Jaundice

2013-12-28T11:04:00.002+05:30

Jaundice is a disease/condition that affects and relate with liver, gallbladder and blood. Starting symptoms are hungerlessness, nausea, vomiting, weariness, restlessness, sleeplessness, headache and fever (very rare).

Allopathic view about Jaundice

According to Modern medicine, Jaundice is a disease caused by the Virus called Hepatitis A. There is A, B, C, D, E, F, G verities occur according to their structure and intensity of disease it causes. In them G is the most dangerous virus. The penetrated virus in the liver causes the Jaundice (why the Virus doesn’t penetrate the Livers of the Animals).

There is no fruitful treatment available for Jaundice in modern medicine. They use “Live-52” type medicine for Jaundice. It’s an extract made from Phyllanthus Niruri (Stone breaker, a plant) and there’s no control of food prescribe.

How does Jaundice Recognize?

Jaundice recognized by the yellow colouring of the body. Bile is responsible for the yellowing of the body.

What is Bile?

Bile is a fluid that helps digestion of food in duodenum and makes colour and shape for feces. Bile is generated in the Liver and stored in the Gallbladder.

The variations in the quality and the quantity of bile will lead to digestive problems. So we have to ensure the health of bile for the proper digestion.

How to ensure healthy Bile?

The production of bile is very much related to food. The defect and deficit of food affects the production. Bile production is a chemical process of liver out of its 450 processes. The poison content in the food that we eat will absorb by liver. Then it neutralizes the poison and excretes them out of the body.

To make healthy bile, we must have a healthy liver. For make healthy liver, we must ensure the purity of the food. Never use food contains poison. Avoid drugs and alcohols.

Salt, favorite of human, is also hurts liver.

Food stuffs that affect Bile

Fish, Flesh, Egg.
Tea, Coffee, Cola drinks.
Food items that fried in oil.
Tinned food contains preservatives.
Sugar, Multipurpose flavor, hydrogenated vegetable oil.
Water contains chlorine (American study report showed that chlorine water make kidney cancer and colon cancer).

Their use will affect the physical and chemical properties of bile. The result of affection may not be sudden, it varies by person.

How does Jaundice relate with bile?

The physical and chemical changing of bile will lead to its coagulation. This clotted bile accumulates and blocks bile duct and the opening of gallbladder. This will resist digestion and lead to hungerlessness, nausea, vomiting and weariness – the first symptoms of Jaundice.

Our body has to excrete this polluted bile, so it get eject to blood. From blood, it goes out from the body through urine and sweat.

Bile in the blood makes the body-colour into yellow and also tires the brain. It leads to restlessness and sleeplessness (secondary symptoms). If there is fever, that is a good sign, disease gets cure early.

Home remedies for Jaundice

The essential remedy is the complete rest of the body.
Take 2 Phyllanthus Niruri (stone breaker, seed-under-leaf) plants juice + water and use once a day for 7 days.
During the period of Jaundice, take only juices with water that can digest without the help of lever. Example: Coconut water, fruits with sour taste (orange, grapes, sweet lemon, cashew mango, pomegranate etc.). “Stop taking if any of them causes vomiting”.
Do sunbath before 9am and after 4.30pm.
Don’t drink coffee, tea etc.
Jaundice may long up to 3-4 weeks according to their strength. So don’t try to reveal them fast, it may leads to big problems.

Home remedy for head problems

They will get solve by washing head in the cold water. Don’t wash the remaining body.
Don’t use any kind of drugs and single medicines.

Conclusion

The above system will wipe out all the impurities from blood. So the blood checking result after this will be free from viruses. J

Additional information

What happens when consume Alcohol?

The consumed alcohol will absorbed by liver and convert it into carbon dioxide and water. Carbon dioxide will expire through lungs and water through urine. If this process doesn’t happen, it will damage the Brain. What a lovely Liver <3 .

Reference: CRR Varmas Kadina Rogangalum Prakruthi Jeevanavum.

Asthma is Curable

2013-11-20T11:21:00.001+05:30

I start with Asthma because I have a sentimental attachment with it. My father and one of my friend have it. My dad is passed away unfortunately. but it was not because of Asthma. He didn't have any problem with Asthma during a twenty five year ago before his death. He took so many medicines for Asthma until it did stop coming. But his Lungs was weak and posses so many holes during the end. That's why I stat with Asthma.
Most of the people have a misbelief that Asthma is wont get cured, once come it posses the entire life.

What is Asthma?

Asthma (from the Greek ἅσθμα, ásthma, "panting") is a common chronic inflammatory disease of the airways characterized by variable and recurring symptoms, reversible airflow obstruction and bronchospasm.^[2] Common symptoms include wheezing, coughing, chest tightness, and shortness of breath. (Wikipedia).

Reason behind Asthma

There is so many reasons behind Asthma.

Polluted Environment (Surrounded by Cigarette Smoke etc).
Lack of Exercise.
Late and improper Food.
Restlessness.
Sleeplessness.
Use of Drugs.
Living in Rooms without Air and Light.

Those who have a starting stage of Asthma can be curable if they fix the above 7 problems.

Asthma happens if one took continues medicines for Cold to prevent Sputum. The Sputum will be accumulated in the Lungs due to this activity. It get dried and became solid. The ability of Lungs to expand is get weak. So the respiration will be tough. This results Asthma. Constipation happens to them usually.

Respiratory problems may happens to Renal patients also. This is not because of wastes in the Lungs, This is of the wastes that couldn't remove by the Kidney's itself. 'Prana' or 'Life' evoke it from kidneys to lungs. This toxic excretion may show the symptoms of Asthma. Hence it's called "Renal Asthma". Their expiration smells Urine.
Human Heart is situated in between the lungs. In someones the expansion of Lungs during Asthma will touches the wall of the Heart, it will lead to unconsciousness up to 3days. This is called "Cardiac Asthma". Both Renal and Cardiac Asthma are rare. Usual one is known as 'Bronchial Asthma".
When wheezing happens because of the excess mucus, Prana pulls respiration with power. That means Asthma is a good thing by body to keep life. It's only known by whom have self-dedication.
Asthma is happens to infants is only because of the food they get provided. Artificial milk powders and foods are the key factor. It's notable that if there is no prevention is taken for a breast feeding infant of 3 years, should not have any diseases.
It's seen that medication for skin diseases such as Eczema, Dermatophytosis results in Asthma. The prevention in the excretion of wastes through skin leads to excretion through lungs. That results Asthma. Continues mental stress and pain may also point out to Asthma. The Allopathy medicines for preventing Asthma is also make Asthma permanent in the body. There is cases where Asthma stops when the Allopathy medicines to prevent Asthma did stop.

What does Allopathy do?

Allopathy is doing 4 methods to control Asthma (not to stop).

1. Broncho dialators

They are medicines under the type Aminophylline, Theophylline. They do enlarge trachea for a limited time. They bring consolation for a short period of time. They are injection which is bad for digestion and reduces sleep.

2.Ephedrine

The medicinal categories under Ephedrine, stimulates the vein which works automatically in the Lungs and expands trachea. They have side effects such as High Heart rate, distress, hypertension, headache, weariness etc.

3.Corticosteroid

They are powerful medicines and very dangerous also. They affect not only the lungs but also the entire body. Celestone, Cardiozole, etc are of these types. Their regular use can cause bone weakening, tumor in uterus etc.Their over use can change a Bronchial Asthma to Cardiac Asthma.

4.Expectorant

They will help to spat out some sputum. It will bring some consolation. They are also harmful.
In Allopathic treatment, Asthma is because of allergy. Their allergic list is too high. Cat, dog, dust, flowers, feathers etc. The world without them is not exist. That's because their medicines cant bring cure forever.

Natural Treatment

There is only one way in this treatment "Discard every wrong lifestyle and step into the right one". It's easy to say what is righteous food than the wrong. The Cure of Asthma is this long when the accumulated wastes from the body removes completely and no new wastes been accumulates newly. The Juices of Ash Gourd (White Gourd) or Banana Stem are very Alkalic and they will help our body to remove Acidic mucus. Leaves of Spinach are also helpful in mucus removing. leaf of Beel tree is also nutritive. To reduce the intensity of Asthma, the food should be juicy after evening (eg: fruit juices and Vegetable Soups). Sample food menu is listed below.

6am : half glass of Gourd juice + a cup of Spinach.
8am : 50% of cooked vegetable + 50% raw vegetable + fruits.
1pm : about 300gm of raw vegetables + boiled rice/ unboiled rice + cooked vegetables (should avoid potato items, beans, dhal, tamarind, chilli and onion). Avoid Palm oils, Avoid Aluminium cook wears.
6pm : Thulsi leaf 20 + Beel leaf 15 juice.
8pm : Fruit juices or vegetable soups (can eat fruits if Asthma is less than 5years old).

3 years of old Asthma patients and those who using intensive medicines such as Cortisone doesn't have to take Ayurvedic medicines for the first 2 months. At that time they have to stick on vegetarianism. After that they can also follow the above routine. Please don't take the cooked food after 3 hours. It's better to take it before 3 hour after cooking. Avoid Fish, Flesh, Egg, Milk, Curd. Use butter milk if needed. Asthma patients should strictly follow 5 upasana's. They are

Akasha upasana
Vayu upasana
Theja upasana
Jala upasana
Prithvi upasana.

Above mentioned food restriction is coming under prithvi upasana. Asthma patient should fast a day in every week with fruit juices only. This fasting is known as Akasha upasana. Doing 'Pranayama' is Vayu upasana. Pranayama is an exercise with Air (yoga). Pranayama is a very simple air exercise at that time the patient have no stress and wheezing and the Stomach should be empty. Sit in an open place and slowly breath out through nose and do it till when you feel the lungs is empty. And hold it for 3 or 4 seconds. Breath in slowly till when you feel your lungs is filled completely. And hold it for 3 or 4 seconds and continue. This exercise is known as Pranayama. Next is Theja upasana, It's means to take sunlight before 9am and after 4.30pm. It's notable that Asthma usually don't come in day time. Last one is Jala upasana. It's means that there is no problem in bathing with cold water. Asthma patients should take Spinal bath twice a day. if they suffering constipation, enema with water also prescribed (not every time).

This should be the lifestyle of an Asthma patient. When get cured, you can change some of it. When the lifestyle get change, body make some disease to excrete the wastes. That may be cold, headache, diarrhoea, fever, cough, vomiting etc.Washing head with cold water is enough to stop Headache. Fruit and fruit juices are enough to reduce Cold, Cough and Fever. Butter milk and Coconut water is enough to stop Diarrhoea. Should take up to 12hrs of fasting according to the strength of the Vomiting. Cold and Cough may be come several times during this period. At that time please do not take any kind of Allopathy medicines to reduce them. Because they are helping the body to remove the wastes. Asthma will end up with an Asthma. They may be strong or weak. Try to overcome them without medicines. Even that Asthma comes in the day time, take a sunbath. Put a wet cloth over head to avoid head heating. Don't worry if it is Noon or not, Sunlight is better than any other drugs. If you sense Asthma, 1) Take Enema. 2) Wash head in cold water. 3) Put both legs in hot water up to knee (don't do if you have heart disease, renal disease, liver problems and hypertension.). 4) Cover up Bosom and Abdomen with wet cloth. 5) Apply hot and cold alternatively on the back of the body. This is the order and stop doing further steps when the Asthma stops in a step. 6) If Asthma don't stop among the previous steps, try Steam inhaling. 7) Take a spinal bath in 40degree celsius. Put legs also in hot water. 8) If above steps don't stop the Asthma, Try a very little of the Allopathic medicine that you used last. And continue with the prescribed food.
There will be some nights will go away with Asthma. The medicines under Cortisone will be the most problem generated during Natural treatment. If Asthma is longs a little, stop taking Gourd juices and Banana stem juices and continue with other liquid foods like coconut water, fruit juices and vegetable soups. This treatment will reduce your body mass index but it will stop your Asthma also.
Asthma patients may feel itch when comes to Natural treatment. It will stops within 3 or 4 days. It's because of the removal of toxic wastes through the skin. It seemed that strong Asthma happens to those who medicated for Eczema. In someones the strong herpes will stops Asthma forever. For those it's better to avoid Soaps and chemicals.There may be pain of bones may happens to those who used medicines under Cortisone steroids, they have to take a hot spinal bath for favor. The pain is because of the strengthening of bones. It's rarely happens Acidity from fruits, at that time use Carrot or Tomato juices instead. And it seems that somebody have Asthma increased with fruits. That's not because the problem of the fruit, that's Alkalic reaction for mucus excretion by Prana.
It's easy to get cure from Natural treatment. but if you stops the lifestyle, it may bring back Asthma to you. Because you get Asthma only because of the lifestyle and you get cure only because of some new lifestyle.
Remember you must avoid Fish, Flesh, Egg, Cigarette, Alcohols etc. Avoid Sugar, Maida (All purpose flour), Palm oil etc. Supper must be fruits (Asthma may happens if it change to grains). The persons who using grains for their breakfast and lunch should take a fruit fasting in a week. Pranayama and yoga helps a lot to maintain a healthy lungs.
For Renal and Cardiac Asthma, things are little complicated. So their treatment should be simplified and take a little more time. Forbearance and co-operation is needed.

Obligation: CRR Varma's Nirvanam prakruthi chikithsayiloode

The life without Diseases

2013-11-17T15:14:00.002+05:30

I know the Title of this post is very impressive because everyone of us want a life like that. This topic has a lot to discuss. but before going to it, I would like to give a conclusion about the topic.

"If you want to live without Diseases, you should simply change your lifestyle". There is no other shortcuts. Life without disease is Success, and success doesn't have any shortcuts.

Before we going to the point, we have to know some basic knowledge about diseases.

What is Disease?

A disease is an abnormal condition that affects the body of an organism. It is often construed as a medical condition associated with specific symptoms and signs (wikipedia).

But actually a Disease is an activity of an organism to remove the poison from its body.

Diseases are of Symptom and Signs. The common Symptom of almost every disease is Weariness. But Actually we should find out a word instead of disease. because they are more than disease.
Fever is a disease. But only few knows, It's a kind of prevention of body to remove unwanted particles from body by generating heat. Cough is a disease, in which body removes wastes from the lungs. Stomach ache is a disease where body says "This part is under Construction, Please don't eat any food."
More than a disease, it's a kind of prevention of our body. And our reaction over diseases are usually an unhealthy one. We all need sudden cure from its symptoms. For that we consumes lots of medicines. This is an unhealthy behaviour.
For Eg. Our Lungs accumulates of some unwanted things in it and our body going to take it out as Cough. The Cough ends when body removes it completely. But when you take medicine for it, the symptom stops suddenly. that means our body cant finish the work. And the wastes are still there in our body. when this medicine repeats whenever the Cough is coming, that will normally increases the intensity of Cough and may lead to some Asthma, Bronchitis etc. So first we should understand what is a Disease and what is not. Following posts are about diseases. In which we discuss many diseases and their proper way of treatments also.

Purslane

2013-10-06T23:00:00.000+05:30

Portulaca oleracea is known as Common Purslane.
It will grow up to 40cm height.
There is approximately 40 varieties are cultivated.
It is considered an exotic weed in United States.
It has smooth, reddish, mostly prostrate stems and alternate leaves clustered at stem joints and ends.
It's flower is yellow and have 5 regular parts of 6mm wide.
Depending upon rainfall, the flowers appear anytime during the year.
The flower opens singly at the center of the leaf cluster for only a few hours on sunny mornings.
Seeds are formed in a tiny pod, which opens when the seeds are mature.
It has a taproot with fibrous secondary roots.
It has a slightly sour and salty taste.
It's stem, leaves and flower buds all are edible.

100g of Raw Purslane V/S Daily Nutrients (with % of Daily Values)

16 Calories.
1.3g of Protein (3%).
0.1g of Total Fat.
3.43g of Total Carbohydrate.
1320 IU of Vitamin A (26%).
21mg of Vitamin C (35%).
0.047mg of Vitamin B1 (3%).
0.112mg of Vitamin B2 (7%).
0.48mg of Vitamin B3 (2%).
0.036mg of Vitamin B5.
0.073mg of Vitamin B6 (4%).
12mcgs of Vitamin B9 (3%).
65mg of Calcium (7%).
68mg of Magnesium (17%).
44mg of Phosphorus (4%).
494mg of Potassium (14%).
45mg of Sodium (2%).
0.113mg of Copper (6%).
1.99mg of Iron (11%).
0.303mg of Manganese (15%).
0.9mcgs of Selenium (1%).
0.17mg of Zinc (1%).

100g of Cooked Purslane V/s Daily Nutrients (with % of Daily Values)

18 Calories.
1.49g of Protein (3%).
0.19g of Total Fat.
3.55g of Total Carbohydrate.
1852 IU of Vitamin A (37%).
10.5mg of Vitamin C (18%).
0.031mg of Vitamin B1 (2%).
0.09mg of Vitamin B2 (5%).
0.46mg of Vitamin B3 (2%).
0.036mg of Vitamin B5.
0.07mg of Vitamin B6 (4%).
9mcgs of Vitamin B9 (2%).
78mg of Calcium (8%).
67mg of Magnesium (17%).
37mg of Phosphorus (4%).
488mg of Potassium (14%).
44mg of Sodium (2%).
0.114mg of Copper (6%).
0.77mg of Iron (4%).
0.307mg of Manganese (15%).
0.9mcgs of Selenium (1%).
0.17mg of Zinc (1%).

Health Benefits of Purslane

There is a huge reduction in the amount of Iron in Purslane while cooking.
They are rich in Vitamin A, Vitamin C, Magnesium, Potassium, Iron and Manganese.
They contains more Omega-3 fatty acids than any other leafy vegetable plant (300 to 400mg per 100g of Purslane leaf).
Studies shown that Purslane contains 0.01mg/g of eicosapentaenoic acid(EPA). EPA is an Omega-3 fatty acid.
50g of Purslane contains 910mg of Oxalate which implicated in the formation of kidney stones. Cooking reduces the soluble Oxalate content by 27%.
It uses as Medicine for several illness.

Famous Purslane Dishes

Seed cakes (Australian Aborigines).
Andrakla / Glystrida (Greek).
Burdullak (Albania).

Pumpkin

2013-07-07T14:24:00.002+05:30

Pumpkins are Cucurbita genus and Cucurbitaceae family.
The word Pumpkin originates from the Greek word "Pepon".
The origin of Pumpkins is not definitely known, but they are thought to have originated in North America.
The largest Pumpkins are Cucurbita Maxima, they weight over 34kgs.
Pumpkins are monoecious, having both male and female flowers on the same plant.
The main Nutrients in Pumpkin are lutein and both alpha and beta carotene.
Of the seven continents, only Antarctica is unable to produce Pumpkins.
Pumpkins are a warm-weather crop.
Honeybee's play a significant role in the fertilization of Pumpkins.

100g of Raw Pumpkin V/s Daily Nutrients (with % of Daily Values)

26 Calories.
1g of Protein (2%).
0.1g of Total Fat.
6.5g of Total Carbohydrate.
0.5g of Dietary Fiber (2%).
0.052g of Saturated Fat.
7384 IU of Vitamin A (148%).
1.06mg of Vitamin E (4%).
1.1mcgs of Vitamin K (1%).
9mg of Vitamin C (15%).
0.05mg of Vitamin B1 (3%).
0.09mg of Vitamin B2 (6%).
0.6mg of Vitamin B3 (3%).
0.298mg of Vitamin B5 (3%).
0.061mg of Vitamin B6 (3%).
16mcgs of Vitamin B9 (4%).
21mg of Calcium (2%).
12mg of Magnesium (3%).
44mg of Phosphorus (4%).
340mg of Potassium (10%).
1mg of Sodium.
0.127mg of Copper (6%).
0.80mg of Iron (4%).
0.125mg of Manganese (6%).
0.3mcgs of Selenium.
0.32mg of Zinc (2%).

100g of Cooked Pumpkin V/s Daily Nutrients (with % of Daily Values)

20 Calories.
0.72g of Protein (1%).
0.07g of Total Fat.
4.9g of Total Carbohydrate.
1.1g of Dietary Fiber (4%).
0.037g of Saturated Fat.
4992 IU of Vitamin A (100%).
0.8mg of Vitamin E (3%).
0.8mcgs of Vitamin K (1%).
4.7mg of Vitamin C (8%).
0.031mg of Vitamin B1 (2%).
0.078mg of Vitamin B2 (5%).
0.413mg of Vitamin B3 (2%).
0.201mg of Vitamin B5 (2%).
0.044mg of Vitamin B6 (2%).
9mcgs of Vitamin B9 (2%).
15mg of Calcium (2%).
9mg of Magnesium (2%).
30mg of Phosphorus (3%).
230mg of Potassium (7%).
1mg of Sodium.
0.091mg of Copper (5%).
0.57mg of Iron (3%).
0.089mg of Manganese (4%).
0.2mcgs of Selenium.
0.23mg of Zinc (2%).

Health Benefits of Pumpkin

They are rich in Vitamin A and good in Vitamin C, Vitamin B2 and Potassium.

It's an excellent source of Zea-xanthin, which protects eyes from UV rays and protects from Age related macular disease.
Raw Pumpkins have more amount of nutrients than in Cooked Pumpkins.

Famous Pumpkin Dishes

Halawa yaqtin (Middle East).
Kadu ka halwa (India).
Tempura (Japan).
Dessert (Thai Land).

POTATO (COOKED IN SKIN, SKIN REMOVED)

2013-06-03T21:06:00.000+05:30

100g of Cooked Potato V/s Daily Nutrients (with % of Daily Values)

100 Calories.
2.1g of Protein (4%).
0.1g of Total Fat.
23.28g of Total Carbohydrate.
1.6g of Dietary Fiber (6%).
0.026g of Saturated Fat.
15.1mg of Vitamin C (25%).
0.129mg of Vitamin B1 (9%).
0.025mg of Vitamin B2 (1%).
1.625mg of Vitamin B3 (8%).
0.597mg of Vitamin B5 (6%).
0.319mg of Vitamin B6 (16%).
12mcgs of Vitamin B9 (3%).
5mg of Calcium (1%).
25mg of Magnesium (6%).
109mg of Phosphorus (11%).
411mg of Potassium (12%).
7mg of Sodium.
0.237mg of Copper (12%).
0.41mg of Iron (2%).
0.170mg of Manganese (9%).
0.4mcgs of Selenium (1%).
0.33mg of Zinc (2%).

Health Benefits of Potato (Cooked)

Potato cooked with skin contains more amount of Nutrients than cooked without skin, except Calcium and Sodium

POTATO (COOKED WITHOUT SKIN)

2013-05-29T17:25:00.001+05:30

Potato is a starchy, tuberous crop.

It's the world's 4th largest crop.

They were domesticated 7000 - 10,000 years ago.

There are over a 1000 verities in potatoes.

China is the largest potato producing country in the world.

The English word "Potato" comes from Spanish "Patata".

100g of Potato contains 7.8g of Sugar, 10mcgs of Beta-carotene and 80mcgs of Lutein+zeazanthin.

Cooked Potato V/s Daily Nutrients

1kg of Potato = 860kcal.
1kg of Potato = 17.1g of Protein.
65kg of Potato = 65g of Total Fat.
1.5kg of Potato = 300g of Total Carbohydrate.
1.4kg of Potato = 25g of Dietary Fiber.
76.9kg of Potato = 20g of Saturated Fat.
400kg of Potato = 12000IU of Vitamin A.
220kg of Potato = 22mg of Vitamin E.
3.8kg of Potato = 80mcgs of Vitamin K.
1.3kg of Potato = 95mg of Vitamin C.
1.5kg of Potato = 1.5mg of Vitamin B1.
8.9kg of Potato = 1.7mg of Vitamin B2.
1.5kg of Potato = 20mg of Vitamin B3.
2kg of Potato = 10mg of Vitamin B5.
743g of Potato = 2mg of Vitamin B6.
6.7kg of Potato = 600mcgs of Vitamin B9.
12.5kg of Potato = 1000mg of Calcium.
2.1kg of Potato = 420mg of Magnesium.
25kg of Potato = 1000mg of Phosphorus.
1.1kg of Potato = 3500mg of Potassium.
48kg of Potato = 2400mg of Sodium.
1.8kg of Potato = 3mg of Copper.
5.8kg of Potato = 18mg of Iron.
3.6kg of Potato = 5mg of Manganese.
23.3kg of Potato = 70mcgs of Selenium.
5.6kg of Potato = 15mg of Zinc

Health Benefits of Potato (Cooked)

They are good sources of Vitamin B6, Vitamin C, Copper, Vitamin B1, Vitamin B3, Vitamin B5, Potassium, Total Carbohydrate and Dietary Fiber.

They also contain verity of phytochemicals that have antioxidant activity.

It contains Patatin, a unique tubular Protein which exhibit activity against free radicals.

PARSNIPS (COOKED)

2013-05-24T14:56:00.001+05:30

Cooked Parsnips V/s Daily Nutrients

1kg of Parsnips = 710kcal.
1kg of Parsnips = 13.2g of Protein.
21.7kg of Parsnips = 65g of Total Fat.
1.8kg of Parsnips = 300g of Total Carbohydrate.
694g of Parsnips = 25g of Dietary Fiber.
40kg of Parsnips = 20g of Saturated Fat.
2.2kg of Parsnips = 22mg of Vitamin E.
8kg of Parsnips = 80mcgs of Vitamin K.
731g of Parsnips = 95mg of Vitamin C.
1.8kg of Parsnips = 1.5mg of Vitamin B1.
3.3kg of Parsnips = 1.7mg of Vitamin B2.
2.8kg of Parsnips = 20mg of Vitamin B3.
1.7kg of Parsnips = 10mg of Vitamin B5.
2.2kg of Parsnips = 2mg of Vitamin B6.
1kg of Parsnips = 600mcgs of Vitamin B9.
2.7kg of Parsnips = 1000mg of Calcium.

1.4kg of Parsnips = 420g of Magnesium.

1.4kg of Parsnips = 1000mg of Phosphorus.

954g of Parsnips = 3500mg of Potassium.

24kg of Parsnips = 2400mg of Sodium.

2.2kg of Parsnips = 3mg of Copper.

3.1kg of Parsnips = 18mg of Iron.

1.7kg of Parsnips = 5mg of Manganese.

4.1kg of Parsnips = 70mcgs of Selenium.

5.8kg of Parsnips = 15mg of Zinc

Health Benefits of Parsnips (Cooked)

Cooked Parsnips are good in Dietary Fiber, Total Carbohydrate, Vitamin C, Vitamin B1, Vitamin B5, Vitamin B9, Magnesium, Phosphorus, Potassium and Manganese

PARSNIPS (RAW)

2013-05-19T14:38:00.000+05:30

Raw Parsnips V/s Daily Nutrients

1kg of Parsnips = 750kcal.
1kg of Parsnips = 12g of Protein.
21.7kg of Parsnips = 65g of Total Fat.
1.7kg of Parsnips = 300g of Total Carbohydrate.
510g of Parsnips = 25g of Dietary Fiber.
40kg of Parsnips = 20g of Saturated Fat.
1.5kg of Parsnips = 22mg of Vitamin E.
356g of Parsnips = 80mcgs of Vitamin K.
559g of Parsnips = 95mg of Vitamin C.
1.7kg of Parsnips = 1.5mg of Vitamin B1.
3.4kg of Parsnips = 1.7mg of Vitamin B2.
2.9kg of Parsnips = 20mg of Vitamin B3.
1.7kg of Parsnips = 10mg of Vitamin B5.
2.2kg of Parsnips = 2mg of Vitamin B6.
896g of Parsnips = 600mcgs of Vitamin B9.
2.8kg of Parsnips = 1000mg of Calcium.

1.4kg of Parsnips = 420g of Magnesium.

1.4kg of Parsnips = 1000mg of Phosphorus.

933g of Parsnips = 3500mg of Potassium.

24kg of Parsnips = 2400mg of Sodium.

2.5kg of Parsnips = 3mg of Copper.

3.1kg of Parsnips = 18mg of Iron.

893g of Parsnips = 5mg of Manganese.

3.9kg of Parsnips = 70mcgs of Selenium.

2.5kg of Parsnips = 15mg of Zinc

Health Benefits of Parsnips (Raw)

Parsnips are closely related to carrot family of vegetables; grown for their sweet, succulent underground taproots. Parsnips are very rich in Dietary Fiber, It will help to reduce Blood Cholesterol, Obesity and Constipation. It contains many Poly-acetylene anti-oxidants (Phytochemical) such as falcarinol, falcarindiol, panaxydiol and methyl-falcarindiol.

They are also good in Total Carbohydrate, Vitamin E, Vitamin K, Vitamin C, Vitamin B1, Vitamin B5, Vitamin B9, Magnesium, Phosphorus, Potassium and Manganese

ONION (RAW)

2013-05-15T13:33:00.003+05:30

Raw Onion V/s Daily Nutrients

1kg of Onion = 400kcal.

1kg of Onion = 11g of Protein.
65kg of Onion = 65g of Total Fat.

3.2kg of Onion = 300g of Total Carbohydrate.

1.5kg of Onion = 25g of Dietary Fiber.

47.6kg of Onion = 20g of Saturated Fat.
600kg of Onion = 12000IU of Vitamin A.

20kg of Onion = 80mcgs of Vitamin K.

1.3kg of Onion = 95mg of Vitamin C.

3.3kg of Onion = 1.5mg of Vitamin B1.

6.3kg of Onion = 1.7mg of Vitamin B2.

17.2kg of Onion = 20mg of Vitamin B3.

8.1kg of Onion = 10mg of Vitamin B5.

1.7kg of Onion = 2mg of Vitamin B6.

3.2kg of Onion = 600mcgs of Vitamin B9.
4.3kg of Onion = 1000mg of Calcium.

4.2kg of Onion = 420g of Magnesium.

3.4kg of Onion = 1000mg of Phosphorus.

2.4kg of Onion = 3500mg of Potassium.

60kg of Onion = 2400mg of Sodium.

7.7kg of Onion = 3mg of Copper.

8.6kg of Onion= 18mg of Iron.

3.9kg of Onion = 5mg of Manganese.

14kg of Onion = 70mcgs of Selenium.

8.8kg of Onion = 15mg of Zinc.

Health Benefits of Okra (Raw)
Onion contains a good quantity of Dietary Fiber, Vitamin B6 and Vitamin C

OKRA (RAW)

2013-05-10T20:41:00.001+05:30

Raw Okra V/s Daily Nutrients

1kg of Okra = 310kcal.
1kg of Okra = 20g of Protein.
65kg of Okra = 65g of Total Fat.
4.3kg of Okra = 300g of Total Carbohydrate.
781g of Okra = 25g of Dietary Fiber.
76.9kg of Okra = 20g of Saturated Fat.
3.2kg of Okra = 12000IU of Vitamin A.
151g of Okra = 80mcgs of Vitamin K.
450g of Okra = 95mg of Vitamin C.
750g of Okra = 1.5mg of Vitamin B1.
2.8kg of Okra = 1.7mg of Vitamin B2.
2kg of Okra = 20mg of Vitamin B3.
4.1kg of Okra = 10mg of Vitamin B5.
930g of Okra = 2mg of Vitamin B6.
682g of Okra = 600mcgs of Vitamin B9.
1.2kg of Okra = 1000mg of Calcium.
737g of Okra = 420g of Magnesium.
1.6kg of Okra = 1000mg of Phosphorus.
1.2kg of Okra = 3500mg of Potassium.
30kg of Okra = 2400mg of Sodium.
3.2kg of Okra = 3mg of Copper.
2.3kg of Okra = 18mg of Iron.
505g of Okra = 5mg of Manganese.
10kg of Okra = 70mcgs of Selenium.
2.5kg of Okra = 15mg of Zinc.

Health Benefits of Okra (Raw)
Okra, also known as "lady finger" or "gumbo," is a highly nutritious green edible pod vegetable. Raw Okra Contains more amount of Nutrients than Cooked Okra.

OKRA (COOKED)

2013-05-09T14:28:00.000+05:30

Cooked Okra V/s Daily Nutrients

1kg of Okra = 220kcal.
1kg of Okra = 18.7g of Protein.
31kg of Okra = 65g of Total Fat.
6.7kg of Okra = 300g of Total Carbohydrate.
1kg of Okra = 25g of Dietary Fiber.
44.4kg of Okra = 20g of Saturated Fat.
4.2kg of Okra = 12000IU of Vitamin A.
200g of Okra = 80mcgs of Vitamin K.
583g of Okra = 95mg of Vitamin C.
1.1kg of Okra = 1.5mg of Vitamin B1.
3.1kg of Okra = 1.7mg of Vitamin B2.
2.3kg of Okra = 20mg of Vitamin B3.
4.7kg of Okra = 10mg of Vitamin B5.
1.1kg of Okra = 2mg of Vitamin B6.
1.3kg of Okra = 600mcgs of Vitamin B9.
1.3kg of Okra = 1000mg of Calcium.
1.2kg of Okra = 420g of Magnesium.
3.1kg of Okra = 1000mg of Phosphorus.
2.6kg of Okra = 3500mg of Potassium.
60kg of Okra = 2400mg of Sodium.
3.5kg of Okra = 3mg of Copper.
6.4kg of Okra = 18mg of Iron.
1.7kg of Okra = 5mg of Manganese.
17.5kg of Okra = 70mcgs of Selenium.
3.5kg of Okra = 15mg of Zinc.

Health Benefits of Okra (Cooked)

Okra is very rich in Vitamin K &Vitamin C and good in Vitamin B1, Vitamin B6, Vitamin B9, Calcium, Magnesium, Manganese and Dietary Fiber. Rich Dietary Fiber in food prevents Constipation (It leads to Colon Cancer). To know the health benefits one by one, please Click here

Nopales (Cooked)

2012-10-01T11:59:00.001+05:30

Cooked Nopales V/s Daily Nutrients

1kg of Nopal = 150kcal.
1kg of Nopal = 13.5g of Protein.
130kg of Nopal = 65g of Total Fat.
9.1kg of Nopal = 300g of Total Carbohydrate.
1.3kg of Nopal = 25g of Dietary Fiber.
333.3kg of Nopal = 20g of Saturated Fat.
2.7kg of Nopal = 12000IU of Vitamin A.
1.6kg of Nopal = 80mcgs of Vitamin K.
1.8kg of Nopal = 95mg of Vitamin C.
13.6kg of Nopal = 1.5mg of Vitamin B1.
4.3kg of Nopal = 1.7mg of Vitamin B2.
6.8kg of Nopal = 20mg of Vitamin B3.
6.7kg of Nopal = 10mg of Vitamin B5.
3kg of Nopal = 2mg of Vitamin B6.
20kg of Nopal = 600mcgs of Vitamin B9.
610g of Nopal = 1000mg of Calcium.
894g of Nopal = 420g of Magnesium.
6.3kg of Nopal = 1000mg of Phosphorus.
1.8kg of Nopal = 3500mg of Potassium.
12kg of Nopal = 2400mg of Sodium.
6.1kg of Nopal = 3mg of Copper.
3.6kg of Nopal = 18mg of Iron.
1.2kg of Nopal = 5mg of Manganese.
10kg of Nopal = 70mcgs of Selenium.
7.1kg of Nopal = 15mg of Zinc.

Health Benefits of Nopales (Cooked)

Ethanol extracts from prickly pear cactus fruit and stems were prepared and used to evaluate the pharmacological activities of the plant. The Korean study found that both extracts suppressed paw edema in laboratory animals and had a potent inhibitory effect against leukocyte migration, which is an important mechanism in the development of inflammatory diseases

In studies led by Dr. Maria L. Fernandez in California and published in the "Journal of Nutrition," prickly pear pectin decreased LDL concentrations and led to a 28 percent drop in total cholesterol levels. Furthermore, Mexican researchers found that animals fed raw nopal had lower weight gains and a 34 percent reduction in LDL cholesterol levels.
Nopal has been studied for its effects on blood sugar levels, with one study published in the "Journal of Ethnopharmacology" in 1995 finding the cactus extracts caused a significant decrease in blood glucose values by almost 18 percent. The Calzada Tecnologico in Baja California also discovered that adding nopal to traditional high-carbohydrate Mexican meals among patients with Type 2 diabetes induced a reduction in glucose concentration after the meal.

The Opuntia ficus indica (nopal) cactus has been used in Sicily folk medicine for years to treat gastric ulcers. Italian scientists pre-treated laboratory animals with nopal before inducing gastric ulcers and found that the pre-treatment provided a protective action against the ulcers, most likely from the mucilage present in the plant.

Click here to get More Health Benefits of Nutrients that contained in Cooked Nopal.

Nopales (Raw)

2012-09-23T12:09:00.003+05:30

Raw Nopal V/s Daily Nutrients

1kg of Nopal = 160kcal.
1kg of Nopal = 13.2g of Protein.
72.2kg of Nopal = 65g of Total Fat.
9kg of Nopal = 300g of Total Carbohydrate.
1.1kg of Nopal = 25g of Dietary Fiber.
125kg of Nopal = 20g of Saturated Fat.
2.6kg of Nopal = 12000IU of Vitamin A.
1.5kg of Nopal = 80mcgs of Vitamin K.
1kg of Nopal = 95mg of Vitamin C.
12.5kg of Nopal = 1.5mg of Vitamin B1.
4.1kg of Nopal = 1.7mg of Vitamin B2.
4.9kg of Nopal = 20mg of Vitamin B3.
6kg of Nopal = 10mg of Vitamin B5.
2.9kg of Nopal = 2mg of Vitamin B6.
20kg of Nopal = 600mcgs of Vitamin B9.
610g of Nopal = 1000mg of Calcium.
808g of Nopal = 420g of Magnesium.
6.3kg of Nopal = 1000mg of Phosphorus.
1.4kg of Nopal = 3500mg of Potassium.
11.4kg of Nopal = 2400mg of Sodium.
5.8kg of Nopal = 3mg of Copper.
3.1kg of Nopal = 18mg of Iron.
1.1kg of Nopal = 5mg of Manganese.
10kg of Nopal = 70mcgs of Selenium.
6kg of Nopal = 15mg of Zinc.

Click here to get the Health Benefits of Nutrients that contained in Raw Nopal

Mustard Green (Cooked)

2012-08-06T07:24:00.000+05:30

Rinse mustard greens under cold running water and cut into 1/2" slices for quick and even cooking.

To get the most health benefits from mustard greens, we recommend letting them sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.

Cooked Mustard green V/s Daily Nutrients

1kg of Mustard green = 150kcal.
1kg of Mustard green = 22.6g of Protein.
27.1kg of Mustard green = 65g of Total Fat.
14.3kg of Mustard green = 300g of Total Carbohydrate.
1.3kg of Mustard green = 25g of Dietary Fiber.
166.7kg of Mustard green = 20g of Saturated Fat.
190g of Mustard green = 12000IU of Vitamin A.
1.9kg of Mustard green = 22.5mg of Vitamin E.
27g of Mustard green = 80mcgs of Vitamin K.
375g of Mustard green = 95mg of Vitamin C.
3.7kg of Mustard green = 1.5mg of Vitamin B1.
2.7kg of Mustard green = 1.7mg of Vitamin B2.
4.6kg of Mustard green = 20mg of Vitamin B3.
8.3kg of Mustard green = 10mg of Vitamin B5.
2kg of Mustard green = 2mg of Vitamin B6.
822g of Mustard green = 600mcgs of Vitamin B9.
1.4kg of Mustard green = 1000mg of Calcium.
2.8kg of Mustard green = 420mg of Magnesium.
2.4kg of Mustard green = 1000mg of Phosphorus.
1.7kg of Mustard green = 3500mg of Potassium.
15kg of Mustard green = 2400mg of Sodium.
3.6kg of Mustard green = 3mg of Copper.
2.6kg of Mustard green = 18mg of Iron.
1.8kg of Mustard green = 5mg of Manganese.
11.7kg of Mustard green = 70mcgs of Selenium.
13.6kg of Mustard green = 15mg of Zinc.

Health Benefits Mustard green (Cooked)

It is very rich in Vitamin K, Vitamin A & Vitamin C. It is good in Vitamin B9, E, B6, Ca, Mn, K, Dietary fiber etc.

Mustard Green (Raw)

2012-08-05T19:52:00.003+05:30

Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Mustard greens are a notable vegetable in many different cuisines, ranging from Chinese to Southern American. Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African foodways. While India, Nepal, China and Japan are among the leading producers of mustard greens, a significant amount of mustard greens are grown in the United States as well.

Raw Mustard Green V/s Daily Nutrients

1kg of Mustard green = 260kcl.
1kg of Mustard green = 27g of Protein.
32.5kg of Mustard green = 65g of Total Fat.
6.1kg of Mustard green = 300g of Total Carbohydrate.
758g of Mustard green = 25g of Dietary Fiber.
200kg of Mustard green = 20g of Saturated Fat.
114g of Mustard green = 12000IU of Vitamin A.
1.1kg of Mustard green = 22.5mg of Vitamin E.
16g of Mustard green = 80mcgs of Vitamin K.
136g of Mustard green = 95mg of Vitamin C.
1.9kg of Mustard green = 1.5mg of Vitamin B1.
1.5kg of Mustard green = 1.7mg of Vitamin B2.
2.5kg of Mustard green = 20mg of Vitamin B3.
4.8kg of Mustard green = 10mg of Vitamin B5.
1.1kg of Mustard green = 2mg of Vitamin B6.
321g of Mustard green = 600mcgs of Vitamin B9.
971g of Mustard green = 1000mg of Calcium.
1.3kg of Mustard green = 420mg of Magnesium.
2.3kg of Mustard greens = 1000mg of Phosphorus.
989g of Mustard green = 3500mg of Potassium.
9.6kg of Mustard green = 2400mg of Sodium.
2kg of Mustard green = 3mg of Copper.
1.2kg of Mustard green = 18mg of Iron.
1kg of Mustard green = 5mg of Manganese.
7.8kg of Mustard green = 70mcgs of Selenium.
7.5kg of Mustard green = 15mg of Zinc.

Health Benefits of Mustard green (Raw)

The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body's cholesterol level. It's worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.
For total glucosinolate content, mustard greens rank high on the list of commonly eaten cruciferous vegetables, and in one study, were second only to Brussels sprouts in terms of total glucosinolate content. Glucosinolates are phytonutrients that provide us with unique health benefits because they can be converted into isothiocyanates (ITCs) that have cancer-preventive properties. All cruciferous vegetables have long been known to contain glucosinolates, but it's recent research that's made us realize how valuable mustard greens are in this regard.
The cancer protection we get from mustard greens may be largely related to two special glucosinolates found in this cruciferous vegetable: sinigrin and gluconasturtiian. Sinigrin can be converted into allyl-isothiocyanate (AITC) and gluconasturtiian can be converted into phenethyl-isothiocyanate (PEITC). Both AITC and PEITC have well-documented cancer-preventive and anti-inflammatory properties.

Lotus Root (Cooked)

2012-08-04T21:10:00.002+05:30

Cooked Lotus root V/s Daily Nutrients

1kg of Lotus root = 660kcal.
1kg of Lotus root = 15.8g of Protein.
92.9kg of Lotus root = 65g of Total Fat.
1.9kg of Lotus root = 300g of Total Carbohydrate.
806g of Lotus root = 25g of Dietary Fiber.
225kg of Lotus root = 22.5mg of Vitamin E.
80kg of Lotus root = 80mcgs of Vitamin K.
347g of lotus root = 95mg of Vitamin C.
1.2kg of Lotus root = 1.5mg of Vitamin B1.
17kg of lotus root = 1.7mg of Vitamin B2.
6.7kg of Lotus root = 20mg of Vitamin B3.
3.3kg of Lotus root = 10mg of Vitamin B5.
917g of Lotus root = 2mg of Vitamin B6.
7.5kg of Lotus root = 600mcgs of Vitamin B9.
3.8kg of Lotus root = 1000mg of Calcium.
1.9kg of Lotus root = 420mg of Magnesium.
1.3kg of Lotus root = 1000mg of Phosphorus.
964g of Lotus root = 3500mg of Potassium.
5.3kg of Lotus root = 2400mg of Sodium.
1.4kg of Lotus root = 3mg of Copper.
2kg of Lotus root = 18mg of Iron.
2.3kg of Lotus root = 5mg of Manganese.
11.7kg of Lotus root = 70mcgs of Selenium.
4.5kg of Lotus root = 15mg of Zinc.

Health Benefits of Lotus Root (Cooked)

Raw Lotus root is an excellent source of Vitamin C and Dietary Fiber. It is a very good source of Vitamin B1, B6, Phosphorus and Potassium and is a good source of Carbohydrate, Calcium, Magnesium, Copper, Iron, etc.

Lotus Root (Raw)

2012-07-26T10:10:00.000+05:30

Raw Lotus Root V/s Daily Nutrients

1kg of Lotus root = 740kcal.
1kg of Lotus root = 26g of Protein.
65kg of Lotus root = 65g of Total Fat.
1.7kg of Lotus root = 300g of Total Carbohydrate.
510g of Lotus root = 25g of Dietary Fiber.
216g of Lotus root = 95mg of Vitamin C.
938g of Lotus root = 1.5mg of Vitamin B1.
773g of Lotus root = 1.7mg of Vitamin B2.
5kg of Lotus root = 20mg of Vitamin B3.
2.7kg of Lotus root = 10mg of Vitamin B5.
775kg of Lotus root = 2mg of Vitamin B6.
4.6kg of Lotus root = 600mcgs of Vitamin B9.
2.2kg of Lotus root = 1000mg of Calcium.
1.8kg of Lotus root = 420mg of Magnesium.
1kg of Lotus root = 1000mg of Phosphorus.
630g of Lotus root = 3500mg of Potassium.
6kg of Lotus root = 2400mg of Sodium.
1.2kg of Lotus root = 3mg of Copper.
1.6kg of Lotus root = 18mg of Iron.
1.9kg of Lotus root = 5mg of Manganese.
10kg of Lotus root = 70mcgs of Selenium.
3.8kg of Lotus root = 15mg of Zinc.

Health Benefits of Lotus Root (Raw)

Raw Lotus root is an excellent source of Vitamin C and Dietary Fiber. It is a very good source of Vitamin B1, B2, B6, Phosphorus and Potassium and is a good source of Carbohydrate, Calcium, Magnesium, Copper, Iron, Manganese etc.

Lettuce, Red Leaf (Raw)

2012-07-22T14:18:00.002+05:30

Raw Lettuce V/s Daily Nutrients

1kg of Lettuce = 160kcal.
1kg of Lettuce = 13.3g of Protein.
29.5kg of Lettuce = 65g of Total Fat.
13.3kg of Lettuce = 300g of Total Carbohydrate.
2.8kg of Lettuce = 25g of Dietary Fiber.
160g of Lettuce = 12000IU of Vitamin A.
15kg of Lettuce = 22.5mg of Vitamin E.
57g of Lettuce = 80mcgs of Vitamin K.
2.7kg of Lettuce = 95mg of Vitamin C.
2.3kg of Lettuce = 1.5mg of Vitamin B1.
2.2kg of Lettuce = 1.7mg of Vitamin B2.
6.2kg of Lettuce = 20mg of Vitamin B3.
6.9kg of Lettuce = 10mg of Vitamin B5.
2kg of Lettuce = 2mg of Vitamin B6.
1.7kg of Lettuce = 600mcgs of Vitamin B9.
3kg of Lettuce = 1000mg of Calcium.
3.5kg of Lettuce = 420mg of Magnesium.
3.6kg of Lettuce = 1000mg of Phosphorus.
1.9kg of Lettuce = 3500mg of Potassium.
9.6kg of Lettuce = 2400mg of Sodium.
10.7kg of Lettuce = 3mg of Copper.
1.4kg of Lettuce = 18mg of Iron.
2.5kg of Lettuce = 5mg of Manganese.
4.7kg of Lettuce = 70mcgs of Selenium.
7.5kg of Lettuce = 15mg of Zinc.

Health Benefits of Lettuce, Red Leaf (Raw)

Lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. In addition, lettuce is a very good source of dietary fiber, molybdenum, manganese, potassium, and iron. It is also a good source of vitamin B1, vitamin B2, vitamin B6, omega-3 fatty acids, magnesium, calcium, phosphorus, and copper.

Lettuce, Green Leaf (Raw)

2012-07-21T22:24:00.001+05:30

Lettuce was first cultivated by ancient Egyptians for oil. Lettuce generally grown as a hardy annual, and it is easily cultivated, although it requires relatively low temperatures to prevent it from quickly flowering.

Lettuce can use either raw or cooked.

To clean lettuce, first remove the outer leaves and with one slice cut off the tips of the lettuce since they tend to be bitter. Chop the remaining lettuce to the desired size and discard the bottom root portion. Rinse and pat dry or use a salad spinner if you have one available to remove the excess water.

Raw Lettuce V/s Daily Nutrients

1kg of Lettuce = 150kcal.
1kg of Lettuce = 13.6g of Protein.
43.3kg of Lettuce = 65g of Total Fat.
10.5kg of Lettuce = 300g of Total Carbohydrate.
1.9kg of Lettuce = 25g of Dietary Fiber.
100kg of Lettuce = 20g of Saturated Fat.
162g of Lettuce = 12000IU of Vitamin A.
10.2kg of Lettuce = 22.5mg of Vitamin E.
63.3g of Lettuce = 80mcgs of Vitamin K.
1kg of Lettuce = 95mg of Vitamin C.
2.1kg of Lettuce = 1.5mg of Vitamin B1.
2.1kg of Lettuce = 1.7mg of Vitamin B2.
5.3kg of Lettuce = 20mg of Vitamin B3.
7.5kg of Lettuce = 10mg of Vitamin B5.
2.2kg of Lettuce = 2mg of Vitamin B6.
1.6kg of Lettuce = 600mcgs of Vitamin B9.
2.8kg of Lettuce = 1000mg of Calcium.
3.2kg of Lettuce = 420mg of Magnesium.
3.4kg of Lettuce = 1000mg of Phosphorus.
1.8kg of Lettuce = 3500mg of Potassium.
8.6kg of Lettuce = 2400mg of Sodium.
10.3kg of Lettuce = 3mg of Copper.
2.1kg of Lettuce = 18mg of Iron.
2kg of Lettuce = 5mg of Manganese.
11.7kg of Lettuce = 70mcgs of Selenium.
8.3kg of Lettuce = 15mg of Zinc.

Health Benefits of Lettuce, Green Leaf (Raw)

Lettuce is an excellent source of vitamin A, vitamin K, folate, and vitamin C. In addition, romaine lettuce is a very good source of dietary fiber, molybdenum, manganese, potassium, and iron. It is also a good source of vitamin B1, vitamin B2, vitamin B6, omega-3 fatty acids, magnesium, calcium, phosphorus, and copper.

Leeks (Cooked)

2012-07-06T21:33:00.001+05:30

Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.

Raw Leeks V/s Daily Nutrients

1kg of Leeks = 310kcal.
1kg of Leeks = 8.1g of Protein.
32.5kg of Leeks = 65g of Total Fat.
3.9kg of Leeks = 300g of Total Carbohydrate.
2.5kg of Leeks = 25g of Dietary Fiber.
74.1kg of Leeks = 20g of Saturated Fat.
1.5kg of Leeks = 12000IU of Vitamin A.
4.5kg of Leeks = 22.5kg of Vitamin E.
315g of Leeks = 80mcgs of Vitamin K.
2.3kg of Leeks = 95mg of Vitamin C.
5.8kg of Leeks = 1.5mg of Vitamin B1.
8.5kg of Leeks = 1.7mg of Vitamin B2.
10kg of Leeks = 20mg of Vitamin B3.
13.9kg of Leeks = 10mg of Vitamin B5.
1.8kg of Leeks = 2mg of Vitamin B6.
2.5kg of Leeks = 600mcgs of Vitamin B9.
3.3kg of Leeks = 1000mg of Calcium.
3kg of Leeks = 420mg of Magnesium.
5.9kg of Leeks = 1000mg of Phosphorus.
4kg of Leeks = 3500mg of Potassium.
24kg of Leeks = 2400mg of Sodium.
4.8kg of Leeks = 3mg of Copper.
1.6kg of Leeks = 18kg of Iron.
2kg of Leeks = 5mg of Manganese.
14kg of Leeks = 70mcgs of Selenium.
25kg of Leeks = 15mg of Zinc.

Health Benefits of Leeks (Cooked)

Heat 3 tablespoons of broth in 10-12 inch stainless steel skillet until it begins to steam. Add 1 pound of cut leeks. Cover and Healthy Sauté for 4 minutes. Add 2 more tablespoons of broth, reduce heat to medium low, and Healthy Sauté for 3 more minutes uncovered while stirring frequently. Toss with 2 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.

Zinc

2012-06-30T21:20:00.001+05:30

Symbol = Zn, Atomic Number = 30, Atomic mass = 65.39 amu.

Zinc is the 24th most abundant element in the earth's crust.

It was discovered by Andreas Sigismund Marggraf (German Chemist) in 1746.

Human body contains about 2-4 grams of zinc. Processing can cause zinc loss up to 75% from food. Zinc helps Vitamin A to move around the body. The concentration of zinc in plants are varies with the soil (contains zinc).

Health Benefits

Zinc is good for skin (cure Pimples, Eczema and Acne), heal Wounds, good for Prostate,Plays a leading role in Weight loss, it is essential for the Function and Repair of DNA, it is essential during Pregnancy, It is very related with Reproduction, boosts Immunity, ensures Physical growth, controls Diabetes, it protects from Infectious Disorders, It acts as an Antioxidant, reduces Chronic Fatigue, It prevents Alopecia (hair losing disorder), It strengthens Bone, good for Eye etc.

Amounts per Day

Males and females, 0-6 months: 2 milligrams
Males and females, 6-12 months: 3 milligrams
Males and females, 1-3 years: 3 milligrams
Males and females, 4-8 years: 5 milligrams
Males and females, 9-13 years: 8 milligrams
Males 14 years and older: 11 milligrams
Females 14-18 years: 9 milligrams
Females 19 years and older: 8 milligrams
Pregnant females 18 years or younger: 12 milligrams
Pregnant females 19 years and older: 11 milligrams
Lactating females 18 years or younger: 13 milligrams

Lactating females 19 years and older: 12 milligrams

Zinc Deficiencies

Symptoms are including Impaired sense of Taste and/or Smell, Depression, Lack of appetite, growth failure in children , frequent colds and infections etc.

Zinc Toxicities

Symptoms are including metallic, bitter taste in the mouth, stomach pain, nausea, vomiting, cramps, diarrhea mixed with blood etc.

In 2000 the National Academy of Sciences set a tolerable upper limit (UI) of 40 milligrams for daily intake of zinc. (This limit applies to all individuals age 19 and over.)

Good Vegetable Sources

Fruits: Avocado, Blackberry, Dates, Pomegranate, Raspberries etc.
Vegetables: Amaranth Leaves , Asparagus, Bamboo Shoots , Brussels Sprouts , Chard etc.
Nuts & Grains: Buckwheat, Cashews, Oats, Pine Nuts, Rye etc.
Legumes: Adzuki Beans, Black Beans, Black Eye Peas, Fava Beans, Edamame etc.

Selenium

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Symbol = Se, Atomic Number = 34, Atomic mass = 78.96 amu.

It is a nonmetal. It is a rare mineral in its native form.

It was discovered in 1817 by Jons Jacob Berzelius and Johan Gottlieb Gahn.

The Selenium content in human body is believed to be 13 to 20 milligram range.

Brazil Nuts are one of the best sources of Selenium. It contains about 70 to 90 micrograms of Selenium per Nut.

The nutritional value of all plant food depends on the soil in which it was grown, the selenium content of plants seems particularly sensitive to soil concentrations. For example, several areas of Africa, Russia, New Zealand, and China have been identified as high-risk selenium deficiency areas. In the United States, parts of the Pacific Northwest, parts of the Great Lakes region moving eastward toward the New England states, and parts of the Atlantic Coast have also been identified as selenium-deficient regions. Living in these regions and eating foods grown within them could contribute to risk of selenium deficiency.

Processing and Cooking are causing selenium loss (When Navy Beans are cooked, about 50% selenium is lost. When wheat flour is processed for breads, baked foods and pastas will lead to 75% of selenium loss).

Health Benefits

Selenium is a powerful anti oxidant, which prevents certain type of Cancers, it prevents hardening of Arteries, keeps skin looking Young, aids pregnant women with health Fetus development, good for Pancreas, increases Sperm production (Se & Vit.E are good for prostate), prevents Cataracts, boosts Immunity etc.

Amounts per Day

Males and females, 0-6 months: 15 micrograms
Males and females, 6-12 months: 20 micrograms Males and females, 1-3 years: 20 micrograms
Males and females, 4-8 years: 30 micrograms
Males and females, 9-13 years: 40 micrograms
Males and females, 14 years and older: 55 micrograms
Pregnant females: 60 micrograms
Lactating females: 70 micrograms

Selenium Deficiencies

Oxidative Stress, Keshan disease (This disease involves heart arrhythmias and loss of heart tissue), Kashin-Beck's disease (This disease involves deterioration of the joint tissue).

Selenium deficiency symptoms are include weakness or pain in the muscles, discoloration of the hair or skin, and whitening of the fingernail beds.

Selenium Toxicities

Nausea, vomiting, hair loss, skin lesions, abnormalities in the beds of the fingernails, and fingernail loss can all be symptomatic of selenium toxicity. Levels of selenium necessary to trigger these toxicity symptoms aren't usually obtained from food, since selenium-rich foods contain about 30-50 micrograms of selenium per serving.

Selenium supplementation would be a more likely case of selenium toxicity than food ingestion.

In light of potential toxicity risks, the US National Academy of Sciences (in the year 2000) set a tolerable upper limit (UL) for selenium of 400 micrograms per day for men and women 19 years and older.

Good Vegetable Sources

Fruits: Dates, Banana, Breadfruit, Guava, Mango, Passion Fruit, Pomegranate, Watermelon etc.
Vegetables: Asparagus, Brussels Sprouts , French Beans, Lima Beans, Mushrooms etc.
Nuts & Grains: Brazil Nuts, Coconut, Cashew Nuts, Rye, Wheat Durum, Wheat Hard Red etc.
Legumes: Black Eye Peas, Fava Beans, Garbanzo Beans, Lima Beans, Navy Beans etc.

Manganese

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Symbol = Mn, Atomic Number = 25, Atomic mass = 54.938005 amu.

Manganese is a silvery-gray metal resembling iron. Manganese is a trace mineral.

It was discovered by John Gahn in 1774.

The human body contains about 12 mg of manganese, which is stored mainly in the bones; in the tissue, it is mostly concentrated in the liver and kidneys.

In the human body, manganese functions as an enzyme activator and as a component of metalloenzymes (an enzyme that contains a metal ion in its structure). Significant amounts of manganese can be lost in food processing, especially in the milling of whole grains to produce flour, and in the cooking of beans(up to 60%).

Like Zinc, manganese is a mineral that can be excreted in significant amounts through sweat, and invididuals who go through periods of excessive sweating may be at increased risk for manganese deficiency.

High doses of manganese may inhibit the absorption of Iron, Copper, and Zinc. Alternatively, high intakes of Magnesium, Calcium, Phosphorus, Iron, Copper and Zinc may inhibit the absorption of manganese.

Health Benefits

Manganese ensures Healthy Bones, controls Free radicals, controls the Sugar level, prevents Epilepsy, Important for Metabolisms (cholesterol, amino acids, carbohydrates, Vitamin E and Vitamin B1), it is a remedy for Inflammation and Sprains, prevents Osteoporosis, helps the Absorption of Vitamin E, B and Magnesium, ensures healthy Brain and Nervous System, aids the Glucose Metabolism etc.

Amounts per Day

0-6 months: 3 micrograms
7-12 months: 600 micrograms
1-3 years: 1.2 milligrams
4-8 years: 1.5 milligrams
Boys 9-13 years: 1.9 milligrams
Boys 14-18 years: 2.2 milligrams
Girls 9-13 years: 1.6 milligrams
Girls 14-18 years: 1.6 milligrams
Men 19-70 years: 2.3 milligrams
Men greater than 70 years: 2.3 milligrams
Women 19-70 years: 1.8 milligrams
Women greater than 70 years: 1.8 milligrams
Pregnant women 14-50 years: 2 milligrams

Lactating women 14-50 years: 2 milligrams

Manganese Deficiencies

It may causes impaired growth, skeletal abnormalities, defects in carbohydrate and fat metabolism and ataxia(a movement disorder characterized by lack of muscle coordination and balance).

Manganese deficiency is associated with nausea, vomiting, poor glucose tolerance (high blood sugar levels), skin rash, loss of hair color, excessive bone loss, low cholesterol levels, dizziness, hearing loss, and compromised function of the reproductive system. Severe manganese deficiency in infants can cause paralysis, convulsions, blindness, and deafness.

The manganese deficiency is very rare in humans, and does not usually develop unless manganese is deliberately eliminated from the diet. In addition, it has been suggested that magnesium substitutes for manganese in certain enzyme systems if manganese is deficient, thereby allowing the body to function normally despite the deficiency.

Manganese Toxicities

Most cases of manganese toxicity are seen in industrial workers who are exposed to manganese dust. These workers develop nervous system problems similar to Parkinson's disease.

The excessive manganese consumption individuals can develop a syndrome called "manganese madness," characterized by hallucinations, violent acts, and irritability.

The Upper intake levels for manganese:

Infants: not established (no supplemental manganese should be given)
1-3 years: 2 milligrams
4-8 years: 3 milligrams
9-13 years: 6 milligrams
14-18 years, including pregnant and lactating women: 9 milligrams
Greater than 19 years, including pregnant and lactating women: 11 milligrams

Good Vegetable Sources

Fruits: Avocado, Banana, Blackberry, Blueberries, Cranberries, Dates, Guava, Pineapple, Pomegranate, Raspberries, Strawberry etc.
Vegetables: Amaranth Leaves , Brussels Sprouts , Kale, Leeks etc.
Nuts & Grains: Coconut, Buckwheat, Oats, Pecans, Pine Nuts, Rye etc.
Legumes: Adzuki Beans, Lima Beans, Pigeon Beans, Edamame, Navy Beans etc.