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Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.
A selection of magnesium-containing food consumed by humans. The human diet can vary widely. In nutrition, diet is the sum of food consumed by a person or other organism. [1] ...
Health has a variety of definitions, which have been used for different purposes over time. In general, it refers to physical and emotional well-being, especially that associated with normal functioning of the human body, absent of disease, pain (including mental pain), or injury.
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. [2] It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades.
Group Image Description leaf mustard (芥菜) leaf mustard (芥菜) The leaf mustard is known as "bamboo mustard", "small gai choy" (小芥菜), and "mustard cabbage".
The first few amino acids were discovered in the early 1800s. [8] [9] In 1806, French chemists Louis-Nicolas Vauquelin and Pierre Jean Robiquet isolated a compound from asparagus that was subsequently named asparagine, the first amino acid to be discovered.
Mary Magdalene [a] (sometimes called Mary of Magdala, or simply the Magdalene or the Madeleine) was a woman who, according to the four canonical gospels, traveled with Jesus as one of his followers and was a witness to his crucifixion and resurrection. [1]