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“Ultra processed or highly processed foods are convenient, tasty, refined carbohydrates loaded with fats, sugar and salt,” says Matey. Think most prepackaged snacks or meals that require ...
A refined grain is defined as having undergone a process that removes the bran, germ and husk of the grain and leaves the endosperm, or starchy interior. [1] Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3]
The name Urdu was first introduced by the poet Ghulam Hamadani Mushafi around 1780. [29] [30] As a literary language, Urdu took shape in courtly, elite settings. [80] [81] While Urdu retained the grammar and core Indo-Aryan vocabulary of the local Indian dialect Khariboli, it adopted the Perso-Arab writing system, written in the Nastaleeq style.
InPage is used on PCs where the user wishes to create their documents in Urdu, using the style of Nastaliq with a vast ligature library while keeping the display of characters on screen WYSIWYG. Overall, this makes the on-screen and printed results more 'faithful' to hand-written calligraphy than most other Urdu software on the market at the ...
Maida flour. Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. [1] [2] It is a super-refined [citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits.
Urdu Name Roman Urdu Name Remarks Flax seeds: السی: Aalsi Star anise: بادیان : Baadyan Ginger: ادرک: Adrak Grated or paste Mango powder: آمچور: Amchoor Dried unripe mango slices or powder Pakistani pickles: اچار: Achar Different types of pickles Parsley: جعفری: Jafari Carom seed اجوائن: Ajwain Emblica ...
Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid.
Farhang-e-Asifiya (Urdu: فرہنگ آصفیہ, lit. 'The Dictionary of Asif') is an Urdu-to-Urdu dictionary compiled by Syed Ahmad Dehlvi. [1] It has more than 60,000 entries in four volumes. [2] It was first published in January 1901 by Rifah-e-Aam Press in Lahore, present-day Pakistan. [3] [4]