| Nutrient | Content | Reference |
|---|---|---|
| Calories | 44kCal | 44kCal |
| Proteins | 0.1g | 0g |
| Fats | 3.04g | 3g |
| Carbohydrates | 4.34g | 4g |
| Water | 90.69g | 91g |
| Ash | 1.83g | 2g |
| Vitamin A, RE | 993mcg | 993mcg |
| Retinol | 0.993mg | 1mg |
| Vitamin B1, thiamine | 1.011mg | 1mg |
| Vitamin B4, choline | 8.3mg | 8mg |
| Vitamin B5, pantothenic | 0.271mg | 0mg |
| Vitamin B6, pyridoxine | 0.001mg | 0mg |
| Vitamin E, alpha tocopherol, TE | 0.52mg | 1mg |
| Vitamin K, phylloquinone | 0.1mcg | 0mcg |
| Vitamin PP, NE | 0.883mg | 1mg |
| Potassium, K | 36mg | 36mg |
| Calcium, Ca | 8mg | 8mg |
| Magnesium, Mg | 1mg | 1mg |
| Sodium, Na | 580mg | 580mg |
| Sera, S | 1mg | 1mg |
| Phosphorus, P | 2mg | 2mg |
| Iron, Fe | 0.08mg | 0mg |
| Zinc, Zn | 0.07mg | 0mg |
| Campesterol | 1mg | 1mg |
| Stigmasterol | 1mg | 1mg |
| beta Sitosterol | 2mg | 2mg |
| Trans fats | 0.168g | 0g |
| monounsaturated trans fats | 0.168g | 0g |
| Saturated fatty acids | 2.128g | 2g |
| 12: 0 Laurinovaya | 0.009g | 0g |
| 14: 0 Myristinova | 0.028g | 0g |
| 16: 0 Palmitic | 0.953g | 1g |
| 18: 0 Stearin | 1.126g | 1g |
| 20: 0 Arachin | 0.012g | 0g |
| Monounsaturated fatty acids | 0.356g | 0g |
| 18: 1 Olein (omega-9) | 0.178g | 0g |
| 18: 1 cis | 0.01g | 0g |
| 18: 1 trans | 0.168g | 0g |
| Polyunsaturated fatty acids | 0.422g | 0g |
| 18: 2 Linoleum | 0.376g | 0g |
| 18: 2 Omega-6, cis, cis | 0.376g | 0g |
| 18: 3 Linolenic | 0.046g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.046g | 0g |
| Omega-3 fatty acids | 0.046g | 0g |
| Omega-6 fatty acids | 0.376g | 0g |
Allium vegetables are a group of plants that belong to the onion family. They are not only known for their strong flavor but also for their numerous health benefits. These vegetables are rich in antioxidants, vitamins, and minerals that can contribute to overall well-being.
Allium vegetables such as garlic, onions, leeks, and shallots are packed with antioxidants like allicin and quercetin. These compounds help protect the body against oxidative stress and reduce the risk of chronic diseases.
Studies have shown that consuming allium vegetables can have a positive effect on heart health. They can help lower cholesterol levels, reduce blood pressure, and improve circulation, ultimately reducing the risk of heart disease.
Allium vegetables are known for their immune-boosting properties. They can help strengthen the immune system, making the body more resilient to infections and illnesses.
Adding allium vegetables to your diet can aid in weight management and promote digestive health. These vegetables are low in calories and high in fiber, helping you feel full and satisfied while supporting a healthy digestive system.
There are countless ways to incorporate allium vegetables into your diet. You can add them to salads, stir-fries, soups, and stews for an extra burst of flavor and nutrition. Experiment with different cooking methods to find your favorite way to enjoy these versatile vegetables.
read more...Switching to a vegan diet can have numerous positive effects on your health. By eliminating animal products and focusing on plant-based foods, you can experience a wide range of benefits.
Studies have shown that vegans have a lower risk of heart disease compared to non-vegans. A diet rich in fruits, vegetables, whole grains, and nuts can help lower cholesterol levels and reduce the risk of heart attacks and strokes.
Following a vegan diet can also aid in weight management. Plant-based foods are generally lower in calories and saturated fats, making it easier to maintain a healthy weight. Additionally, the high fiber content of vegan foods can help you feel full and satisfied.
Vegans have been found to have a lower risk of developing certain chronic diseases, such as type 2 diabetes, hypertension, and certain types of cancer. The abundance of antioxidants and phytochemicals in plant-based foods can help protect against cell damage and inflammation.
Plant-based diets are typically high in fiber, which is essential for digestive health. Fiber helps promote regular bowel movements, prevent constipation, and maintain a healthy gut microbiome. This can reduce the risk of digestive issues such as irritable bowel syndrome and diverticulitis.
Many people report feeling more energetic and alert after transitioning to a vegan diet. Plant-based foods are rich in vitamins, minerals, and antioxidants that can support overall energy levels and mental clarity. By fueling your body with nutrient-dense foods, you can experience sustained energy throughout the day.
read more...As we look ahead to the year 2025, the landscape of nutrition is set to undergo significant changes and advancements. From personalized diets to innovative food technologies, the future of nutrition holds great promise for improving health and well-being.
Personalized nutrition is a growing trend that aims to provide tailored dietary recommendations based on individual needs, preferences, and genetic makeup. By leveraging data from genetic testing, microbiome analysis, and lifestyle factors, individuals can receive customized meal plans that optimize their health and performance.
The shift towards plant-based diets is expected to continue in 2025, driven by concerns for sustainability, animal welfare, and health. Plant-based alternatives to meat and dairy products are becoming increasingly popular, offering consumers a more environmentally friendly and ethical choice.
Functional foods and nutraceuticals, which provide health benefits beyond basic nutrition, are projected to gain traction in 2025. From fortified beverages to immune-boosting snacks, these products offer convenient ways to support overall wellness and address specific health concerns.
Advancements in technology are poised to revolutionize the way we approach nutrition in 2025. From smart kitchen appliances that streamline meal preparation to wearable devices that track nutrient intake, technology is empowering individuals to make more informed choices about their diet and lifestyle.
With a growing emphasis on sustainability and environmental conservation, sustainable eating practices are set to become mainstream in 2025. From reducing food waste to supporting local farmers and producers, individuals are increasingly mindful of the impact their food choices have on the planet.
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