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Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia. [4] Gesho – leaves and stem used to flavour tej (mead) and tella (beer) Niger seed – the seeds of this herb are crushed to make an edible oil.
Soybeans have the smallest sample food that provide complete protein, smaller than for several animal foods. [5] Food samples for nuts, seeds, beans, and peas are bigger than one of chicken, and in case of rice, the sample is simply unpractical - the known fact is that cereals are not the main source of proteins.
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
It is recommended that vegans eat three servings per day of a high-calcium food, such as fortified plant milks, green leafy vegetables, seeds, tofu, or other calcium-rich foods, and take a calcium supplement as necessary. [1] [100] Vegans consume less calcium than omnivores or vegetarians. [101]
Vegetables A-E Food Measure Grams Calories Protein Carb ... Rice, uncooked, brown: 1 cup: 208: 748: 15: 154: 1.2: 3: 0 ... Nuts and seeds Food Measure Grams Calories ...
ready-to-eat green vegetables: 0.33 to 3.11 ready-to-eat starchy tubers : 0.87 to 6.17 high scores: home-prepared potato pancakes 6.17; French fries 3.18-4.03
It also contains sugar, vegetable oil, and high-quality protein. The digestion and absorption rate of tofu is more than 95%. In addition to its function of increasing nutrition and helping digestion, tofu is also beneficial to the growth and development of teeth and bones.
Turkey's Ministry of Health uses the Basic Food Groups (Turkish: Temel Besin Grupları), a four-part division of milk and dairy; meat, eggs, fish, legumes and seeds; vegetables and fruit; and bread and cereal. Each food group is accompanied by bullet points, such as serving recommendations or advice to eat more raw vegetables and whole grains. [34]