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Kombu is a loanword from Japanese.. In Old Japanese, edible seaweed was generically called "me" (cf. wakame, arame) and kanji such as "軍布", [3] 海藻 [4] or "和布" [5] were applied to transcribe the word.
Besides its sturdy texture and filling fiber, whole wheat bread has many evidence-based health benefits. A 2021 study found that adding more of this food helped people with type 2 diabetes reduce ...
One slice of 100% whole wheat bread can have anywhere from 2 to 4 grams of fiber per slice, depending on the size of the bread. Adults should be eating 14 grams of fiber for every 1,000 calories ...
Sourdough bread does have health benefits that regular bread may not have. These include: Higher in nutrients. Raises blood sugar slowly. Easier to digest. Supports gut health. Health benefits of ...
Spoon bread, also called batter bread or egg bread, is made of cornmeal with or without added rice and hominy, and is mixed with milk, eggs, shortening and leavening to such a consistency that it must be served from the baking dish with a spoon. This is popular chiefly in the South.
A type of flat bread is prepared using finger millet flour (called ragi rotti in Kannada) in Northern districts of Karnataka. In Tamil Nadu, ragi is called kezhvaragu (கேழ்வரகு) and also has other names like keppai, ragi, and ariyam. [26] Ragi is dried, powdered, and boiled to form a thick mass that is allowed to cool.
The style of bread became popular outside Asia in the 2020s. [4] [5] [6] Other names for it are Hokkaido milk bread, shokupan, and pai bao. [1] [2] Shokupan translates to "eating bread" or "food bread" or "plain bread"; [7] in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a ...
Laverbread and toast. Laverbread (/ ˈ l eɪ v ər-, ˈ l ɑː v ər-/; Welsh: bara lafwr or bara lawr; Irish: sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine.