Tuesday, 30 June 2015

Wholefood nutrition: nutritional benefits of broccoli

Broccoli is part of the brassica and cruciferous veggie family. 

They are excellent for detoxification and have a higher anti-cancer phytochemical content than any other vegetable family.

Among all the cabbages belonging to crucifer family, broccoli stands out as among the richest in proteins, calcium, provitaminA (beta-carotene). It is rich in potassium and low in sodium. 

Broccoli also is a great source of vitamin C, biotin and other micro-nutrients that are important for the skin.

Broccoli is an appropriate food for those suffering heart failure at any level. It should be included in the diets of obese and diabetics because it is very low in calories and sugars.

It should be boiled as little as possible to avoid loss of its nutritional properties.

Wednesday, 24 June 2015

Wholefood nutrition: nutritional benefits of dates

Its Ramadan period a holy month for our moslem faithful’s. Dates are usually used for break of fast during iftar, let’s take a look at their nutritional benefit.

Dates are one of the most sugar rich fruits. 100g (about 10 dates) provides 275calories.

Dates are high in several important minerals including potassium, manganese, magnesium and copper. They also provide significant amounts of calcium, iron, vitamin K and B vitamins, including vitamin B-6 and folate. Dates are an excellent source of dietary fiber. 

Dates have been traditionally used to relieve excessively dry cough and to fight bronchial colds. They are also useful in cases of fatigue or weaknesses at any age. Because of their richness in sugars, vitamins and minerals (including iron), they are particularly beneficial to adolescents, young athletes, and pregnant and lactating women.

Eat a handful of fresh dates to satisfy your sweet tooth while boosting your intake of fiber and potassium. For an energizing, satiating snack, add a few roughly chopped dates to a cup of plain yogurt or cottage cheese. Use finely chopped dates to enhance the flavor and texture of rice dishes and savory meat stews.