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This Indonesian cuisine -related article is a stub. You can help Wikipedia by expanding it. v t e This Malaysian cuisine -related article is a stub. You can help Wikipedia by expanding it.
The banana, or pisang in Malay. Many different cultivars are available on the market, and plantain is used for pisang goreng. Other parts of the banana plant may be used for culinary purposes. The calamansi lime, or limau kasturi in Malay. Widely used as a souring agent in Malaysian cooking, the juice of the calamansi lime is also savoured on ...
Pisang cokelat (chocolate banana in Indonesian) or sometimes colloquially abbreviated as piscok, [1] is an Indonesian sweet snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. [2] Pisang cokelat is often simply described as "choco banana spring rolls". [1]
The World Health Organization (WHO) makes the following five recommendations with respect to both populations and individuals: [10]. Maintain a healthy weight by eating roughly the same number of calories that your body is using.
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] ...
The "Basic Seven" developed by the United States Department of Agriculture. Amid high food prices in 1972, Sweden's National Board of Health and Welfare developed the idea of "basic foods" that were both cheap and nutritious, and "supplemental foods" that added nutrition missing from the basic foods.
Opson and sitos were Classical Greek food groups, mainly used for moral education, to teach sophrosyne. Mitahara, a concept of moderate diet found in early-first-millennium Sanskrit texts, categorizes food into groups and recommends eating a variety of healthy foods, while avoiding the unhealthy ones; it also considers foods to have emotional and moral effects.
An Amblypodia anita (purple leaf blue butterfly) gathering nutrients from guano. Nutrition is the biochemical and physiological process by which an organism uses food to support its life.