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It is a good source of vitamin B 6, calcium, magnesium, and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, [22] [23] as well as chromium, a trace mineral that regulates the ...
There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil: Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil. Macerated oils consist of a base oil to which parts of plants are added.
As a relatively low-protein food, yam is not a good source of essential amino acids. Experts emphasize the need to supplement a yam-dominant diet with more protein-rich foods to support healthy growth in children. [37] [38] Yam is an important dietary element for Nigerian and West African people.
The lentil (Vicia lens or Lens culinaris) is an edible legume.It is an annual plant known for its lens-shaped seeds.It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae.It is most often grown as a leaf vegetable, but sometimes for its stem and seeds.Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. [3]
According to the Oxford English Dictionary, the English word pumpkin derives from the Ancient Greek word πέπων (romanized pepōn), meaning 'melon'. [6] [7] Under this theory, the term transitioned through the Latin word peponem and the Middle French word pompon to the Early Modern English pompion, which was changed to pumpkin by 17th-century English colonists, shortly after encountering ...
Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [1]
In a 100 gram reference amount, raw okra is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin C, and vitamin K, with moderate contents of thiamin, folate and magnesium (table).