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Taroena was a nutritious and easily digestable taro flour. In the late 1890s and early 1900s, Taroena was marketed as medicinal food for infants and people with indigestion.
Taroena ad 10 - Taroena is a Wonderful Plant
Hawaiian star, August 28, 1900, Page 8
chroniclingamerica.loc.gov/lccn/sn82015415/1900-08-28/ed-...
Hawaii Digital Newspaper Project
The brown bear (Ursus arctos) is a large bear distributed across much of northern Eurasia and North America. It can weigh from 300 to 780 kilograms (660 to 1,700 lb) and its largest subspecies, the Kodiak Bear, rivals the polar bear as the largest member of the bear family and as the largest land-based predator.
There are several recognized subspecies within the brown bear species. In North America, two types are generally recognized, the coastal brown bear and the inland grizzly, and the two types could broadly define all brown bear subspecies. Grizzlies weigh as little as 350 lb (159 kg) in Yukon, while a brown bear, living on a steady, nutritious diet of spawning salmon, from coastal Alaska and Russia can weigh 1,500 lb (682 kg). The exact number of overall brown subspecies remains in debate.
While the brown bear's range has shrunk, and it has faced local extinctions, it remains listed as a least concern species by the IUCN, with a total population of approximately 200,000. Its principal range countries are Russia, the United States (mostly in Alaska), Canada, the Carpathian region (especially Romania, but also Ukraine, Slovakia, and so on), the Balkans, Sweden and Finland, where it is the national animal. The brown bear is the most widely distributed of all bears.
Brown bears have very large and curved claws, those present on the forelimbs being longer than those on the hind limbs. They may reach 5 to 6 centimetres (2.0 to 2.4 in) and sometimes 7 to 10 centimetres (2.8 to 3.9 in) along the curve. They are generally dark with a light tip, with some forms having completely light claws. Brown bear claws are longer and straighter than those of American black bears. The claws are blunt, while those of a black bear are sharp.
Adults have massive, heavily built concave skulls, which are large in proportion to the body. The forehead is high and rises steeply. The projections of the skull are well developed when compared to those of Asian black bears: the latter have sagittal crests not exceeding more than 19–20% of the total length of the skull, while the former have sagittal crests comprising up to 40–41% of the skull's length. Skull projections are more weakly developed in females than in males. The braincase is relatively small and elongated. There is a great deal of geographical variation in the skull, and presents itself chiefly in dimensions. Grizzlies, for example, tend to have flatter profiles than European and coastal American brown bears. Skull lengths of Russian bears tend to be 31.5 to 45.5 centimetres (12.4 to 17.9 in) for males, and 27.5 to 39.7 centimetres (10.8 to 15.6 in) for females. The width of the zygomatic arches in males is 17.5 to 27.7 centimetres (6.9 to 11 in), and 14.7 to 24.7 centimetres (5.8 to 9.7 in) in females. Brown bears have very strong teeth: the incisors are relatively big and the canine teeth are large, the lower ones being strongly curved. The first three molars of the upper jaw are underdeveloped and single crowned with one root. The second upper molar is smaller than the others, and is usually absent in adults. It is usually lost at an early age, leaving no trace of the alveolus in the jaw. The first three molars of the lower jaw are very weak, and are often lost at an early age. Although they have powerful jaws, brown bear jaws are incapable of breaking large bones with the ease of spotted hyenas.
The dimensions of brown bears fluctuate very greatly according to sex, age, individual, geographic location, and season. The normal range of physical dimensions for a brown bear is a head-and-body length of 1.7 to 2.8 meters (5.6 to 9.2 ft) and a shoulder height of 90 to 150 centimeters (35–60 in). The smallest subspecies is the Eurasian brown bear, whose mature females weigh as little as 90 kg (200 lb). Barely larger, grizzly bears from the Yukon region (which are a third smaller than most grizzlies) can weigh as little as 100 kg (220 lb) in the spring and the Syrian brown bear, with mature females weighing as little as 150 kg (330 lb). The largest subspecies are the Kodiak bear, Siberian brown bear, and the bears from coastal Russia, Alaska, and British Columbia. It is not unusual for large males in coastal regions to stand over 3 m (9.8 ft) while on their hind legs, and to weigh up to 680 kg (1,500 lb). The heaviest recorded brown bear weighed over 1,150 kilograms (2,500 lb).
Brown bears have long, thick fur, with a moderately long mane at the back of the neck. In India, brown bears can be reddish with silver tips, while in China, brown bears are bicolored with a yellow-brown or whitish cape across the shoulders. North American grizzlies can be dark brown (almost black) to cream (almost white) or yellowish brown. Black hairs usually have white tips. The winter fur is very thick and long, especially in northern subspecies, and can reach 11 to 12 centimetres (4 to 5 in) at the withers. The winter hairs are thin, yet rough to the touch. The summer fur is much shorter and sparser, and its length and density varies geographically.
The brown bear is primarily nocturnal. In the summer, it gains up to 180 kilograms (400 lb) of fat, on which it relies to make it through winter, when it becomes very lethargic. Although they are not full hibernators, and can be woken easily; both sexes like to den in a protected spot, such as a cave, crevice, or hollow log, during the winter months. Brown bears are mostly solitary, although they may gather in large numbers at major food sources and form social hierarchies based on age and size. Adult male bears are particularly aggressive and are avoided by adolescent and subadult males. Female bears with cubs rival adult males in aggression, and are more intolerant of other bears than single females. Young adolescent males tend to be least aggressive, and have been observed in nonagonistic interactions with each other. In his Great Bear Almanac, Gary Brown lists 11 different sounds bears produce in 9 different contexts. Sounds expressing anger or aggravation include growls, roars, woofs, champs and smacks, while sounds expressing nervousness or pain include woofs, grunts and bawls. Sows will bleat or hum when communicating with their cubs.
They are omnivores and feed on a variety of plant products, including berries, roots, and sprouts, and fungi, as well as meat products such as fish, insects, and small mammals. Despite their reputation, most brown bears are not highly carnivorous, as they derive up to 90% of their dietary food energy from vegetable matter. Their jaw structure has evolved to fit their dietary habits. Their diet varies enormously throughout their differing areas based on opportunity. For example, bears in Yellowstone eat an enormous number of moths during the summer, sometimes as many as 40,000 in a day, and may derive up to half of their annual food energy from these insects. In some areas of Russia and Alaska, brown bears feed mostly on spawning salmon, whose nutrition and abundance explain the enormous size of the bears in these areas. Brown bears also occasionally prey on large mammals, such as deer (including elk, moose and caribou), bighorn sheep, mountain goats, bison and muskoxen. When brown bears attack these animals, they tend to choose the young ones, as they are easier to catch. When hunting, the bear pins its prey to the ground and then tears and eats it alive. On rare occasions, bears kill by hitting their prey with their powerful forearms, which can break the necks and backs of large prey, such as moose. They also feed on carrion, and use their size to intimidate other predators, such as wolves, cougars, tigers, and black bears from their kills.
Bronx Zoo New York
August 2019, Njoben, Central River Region in The Gambia. August 2019, Njoben, Central River Region in The Gambia. Mr Tambedou, one of the vereteran farmers, stand for a portrait holding pumpkin grown at the garden. The FAO has been helping to expand the Farmer Field School in Njoben (Central River Region -CRR) since 2014, with funding from the EU. The field has been extended from one hectare to five hectares. Today, the various crops grown here: tomatoes, orange fleshed sweet potato, herbs, peppers, cassava, cabbage, okra, rice and many other nutritious foods are grown and consumed by more than 200 women and 14 men, and their families, from the local community. The surplus is sold, and this allows many of the families to improve their livelihoods and send their children to school. Another noteworthy improvement is the comprehensive borehole and water distribution system that has been established, thereby relieving almost 500 women farmers from the hardship of drawing water from the wells.
The community has been trained on gardening and helped agricultural extension workers to introduce more varieties of vegetables and apply climate smart agriculture. Similar support has been expanded to seven other community gardens throughout the country. This component is part of the “Post-crisis response to food and nutritious insecurity in The Gambia” (Project code: GM/FED/38780)
A nutritious supplement for all exotic birds with no artificial colors or flavors and no synthetic vitamins.
Each package is date coded for guaranteed freshness.
Variety is essential to your avian pet's well being.
May be cooked or blenderize with natural fruit juice for a delicious fruit pudding or nectar treat.
Fruits are dehydrated unless stated otherwise.
Ingredients: Cranberries, Papaya, Pineapple, flaked Coconut, Banana Chips, cubed Coconut, crispy Apples, Blueberries, Apples, Dates & Figs, Cherries, Mango, Juniper Berries, Peaches, Grapes, freeze dried Raspberries and natural Lemon Flavor.
guaranteed analysis: crude protein (min.) 5%; crude fat (min.) 9%; crude fiber (max) 12%; moisture (max.) 11%; ash (max.) 11%
Directions for Quick Cook:
1. Remove flavor fresh packet from container, add 1cup blend to 2 cups boiling water or use natural fruit juice
2. Stir and remove from heat. Cover and let stand until cool.
3. Stir again and feed. Refrigerate left over amount for up to 3 days.
Can be cooked ahead of time and frozen to be served at a later date.
Refrigerate after opening to retain freshness.
made a delicious and nutritious oyster stew for brunch late this morning,
using fresh Pacific oysters, organic heavy cream from pastured cows, and organic spices
oysters are full of healthy nutrients and Pacific oysters have less pollutant contamination,
the heavy cream also adds nutrients and healthy fat for good satiation
Some of the nutritious options available for lunch in Waterford School District in Michigan. School lunch offers students fruits, vegetables and low-fat or fat-free milk with every meal.
Photo credit: Rick Brady/SNA
Learn more about healthy school meals at www.SchoolNutrition.org/SchoolMeals/
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Soaked organic Arborio rice and amaranth overnight in warm de-chlorinated water with 1/2 cup of raw whey, than steamed in the morning.
Beaten 2 organic free range egg yolks with a spoon of organic raw buckwheat honey.
Incorporated these two together and added:
Mashed Concord grapes,
Freshly shredded organic coconut and
Freshly shredded organic pecans.
Many parts of the Typha plant are edible to humans. The starchy rhizomes are nutritious with a protein content comparable to that of maize or rice.They can be processed into a flour with 266 kcal per 100 grams. They are most often harvested from late autumn to early spring. They are fibrous, and the starch must be scraped or sucked from the tough fibers. Plants growing in polluted water can accumulate lead and pesticide residues in their rhizomes, and these should not be eaten.
The outer portion of young plants can be peeled and the heart can be eaten raw or boiled and eaten like asparagus. This food has been popular among the Cossacks in Russia, and has been called "Cossack asparagus". The leaf bases can be eaten raw or cooked, especially in late spring when they are young and tender. In early summer the sheath can be removed from the developing green flower spike, which can then be boiled and eaten like corn on the cob. In mid-summer when the male flowers are mature, the pollen can be collected and used as a flour supplement or thickener.
The roots may also be boiled, steamed, fried, or mashed with butter or sour cream much like potatoes.
Highly nutritious foods to eat when you're pregnant.
1. Dairy Products. During pregnancy, you need to consume extra protein and calcium to meet the needs of the growing fetus
2. Legumes
3. Sweet Potatoes
4. Salmon
5. Eggs
6. Broccoli and Dark, Leafy Greens
7 fruits
Contact Now: 9983141456
Medhin Lema and Abadit Hadush cook Nutritious food while Rishan 3 is helping.
Kihen Health Post in Kilte Awlaelo Woreda
Kihen Health Post implements Health, Nutrition, Hygiene and Sanitation programmes with UNICEF’s support targeted at building the capacity of the health system.
Japan media members led by the Japan Center for International Exchange visit UNICEF programmes in Tigray Ethiopia.
Due to the effect of El Nino driven shortage of rainfall, Tigray Region has been affected by severe shortage of drinking water for both people and livestock. The effect was manifested through declining of groundwater levels, drying of water wells and increased malfunctioning of water supply schemes. The main water supply sources for domestic consumption is groundwater source, which is subject to fluctuation of rainfall. ©UNICEF Ethiopia/2016/Zerihun Sewunet
Wild but edible and nutritious! – Exploring new (and old) ways to contribute to the UN Decade of Action on Nutrition and the SDGs
Rome, FAO headquarters, 25 May 2017
Editorial use only. Copyright ©FAO.
Photo credit must be given: ©FAO/Roberto Cenciarelli
Children need to eat nutritious food not only while taking ARVs, but also before starting treatment. If they are too weak, they will not respond well to the treatment. If they cannot access food, parents or other caregivers might sell the medicines to buy the food. Moreover, most pediatric ARVs can be taken only with food, which is not always available.
Copyright: Caritas/Michelle Hough
It's not what you're thinking! These are special cookie treats I make for my goats & llamas. Horses, sheep, and other ruminants love them, too. They are made out of shredded carrots, apples, and other veggies, molasses, and other Secret Ingredients. Time permitting, I make these around the holidays to give to my friends with hooved critters. Folks get holiday cookies until they are coming out of their ears, so I make tasty treats for the other guys!
Bright pulses of light could make space veggies more nutritious, says CU-Boulder study.
astrodigest.blogspot.pt/2014/03/bright-pulses-of-light-co...
3 Healthy Breakfast Ideas For Kids while going to school
Any mother you talk to will eventually bring up their children's eating habits and how they try to encourage them to make healthy food choices while still making them nice and appealing while going to the best CBSC schools in Bangalore. Even though moms are most time-constrained in the morning, they nevertheless want to provide a nice and nutritious breakfast for their children. We provide you with ideas that are quick to prepare and differ from the usual cereal or butter.
1) Simple Bread Pizza
Few children will refuse pizza, and since it is so simple to make and healthful to consume, no mother will object either. Ingredients:
2 slices of whole-wheat, brown, and white bread
Mix veggies such as onions, capsicum, tomatoes, mushrooms, grated carrots, and sweet corn that have been finely diced.
processed cheese or grated mozzarella
Butter as necessary (room temperature)
Toasted ketchup
Pepper and salt
Oil to grease
Method
Set the oven to 180 degrees Celsius.
One side of the bread piece should be covered in butter. Spread the tomato ketchup right now.
Add your child's preferred vegetables on top. (You can also include cooked chicken or eggs.)
To taste, add some salt and pepper.
Grate cheese liberally over the toppings.
Use some oil to grease a baking pan.
Place the prepared pieces on the baking sheet, then bake them for 10 to 12 minutes, or until the cheese has melted and the bread is crisp.
Cut into your child's preferred shape and serve with some ketchup on top.
2) Ragi vegetable dosa
Ragi contains significant levels of calcium, iron, and proteins. As a result, it makes a nutritious supplement to a child's diet and is frequently one of the first meals introduced to infants. Vegetables just serve to increase their goodness. Ingredients:
Ragi (finger millet) (finger millet) 34 cup flour, 14 cup wheat flour, and 2-3 tablespoons sooji (semolina).
Mix Gratified or chopped vegetables including carrots, spinach, onions, and tomatoes.
a few finely cut coriander leaves
One scoop of curd
1/2 teaspoon cumin seeds
water as necessary
3 tablespoons of oil
Salt as desired
Method: Combine the flour, semolina, veggies, salt, curd, cumin seeds, and coriander in a bowl. Stir while slowly pouring in the water. It must be well blended to create a lump-free, smooth batter.
The batter's consistency shouldn't be too watery, so add water in small amounts to avoid making it too runny.
Spread the batter in a skillet with oil like you would for a typical dosa.
Allow it to cook/roast for a few minutes, or until one side is cooked through and golden brown.
Serve your child's meal with ketchup or coriander chutney, if desired. Read also: 7 Kids' Healthy Pancake Recipes
3) Vegetable-filled idli
Do your kids get tired of eating idlis? In this dish, traditional idlis are given a vegetable boost to make them not only more colorful but also healthier. Ingredients:
Homemade or store-bought idli batter
Mixed vegetables, including carrots, French beans, capsicum, onions, cabbage, sweet corn, and potatoes, are finely diced.
1 teaspoon cumin seeds/jeera, 2 teaspoons oil
Salt as desired
Heat oil in a pan as the method. Spluttering cumin seeds are added.
Add all the vegetables, season with salt, and sauté for a few minutes over a medium temperature while turning regularly. You do not need to fully cook it because we will steam it using the idli batter.
After adding coriander leaves, turn off the heat.
Mix it with the idli batter once it has cooled. Pour some batter into the idli molds using a ladle.
A toothpick inserted in the center should come out clean after 10 to 15 minutes of steaming. Idlis for you are prepared.
Serve with tomato ketchup or coconut chutney, depending on your child's preference. For a spicy vegetable idli, you can add a little garam masala powder, chili powder, and coriander powder. Idlis with mixed vegetables, chutney, and sambar make a perfect family meal as well.
A storied past is behind Soundarya Educational Trust (R). A holistic education that fosters growth, optimism, hard effort, and all-around development with a deeper awareness of the cultural, moral, and social values of one's life is the goal of the Trust, which founded Soundarya Central School in 2014. The best CBSE schools in Bangalore as an associate. Now takes pride in being one of the top educational institutes for developing new talent and minds.
Eggs Benedict with fresh, delicious vegetables under perfectly-poaced eggs, from Naked Espresso, Vientiane, Laos.
The brown bear (Ursus arctos) is a large bear distributed across much of northern Eurasia and North America. It can weigh from 300 to 780 kilograms (660 to 1,700 lb) and its largest subspecies, the Kodiak Bear, rivals the polar bear as the largest member of the bear family and as the largest land-based predator.
There are several recognized subspecies within the brown bear species. In North America, two types are generally recognized, the coastal brown bear and the inland grizzly, and the two types could broadly define all brown bear subspecies. Grizzlies weigh as little as 350 lb (159 kg) in Yukon, while a brown bear, living on a steady, nutritious diet of spawning salmon, from coastal Alaska and Russia can weigh 1,500 lb (682 kg). The exact number of overall brown subspecies remains in debate.
While the brown bear's range has shrunk, and it has faced local extinctions, it remains listed as a least concern species by the IUCN, with a total population of approximately 200,000. Its principal range countries are Russia, the United States (mostly in Alaska), Canada, the Carpathian region (especially Romania, but also Ukraine, Slovakia, and so on), the Balkans, Sweden and Finland, where it is the national animal. The brown bear is the most widely distributed of all bears.
Brown bears have very large and curved claws, those present on the forelimbs being longer than those on the hind limbs. They may reach 5 to 6 centimetres (2.0 to 2.4 in) and sometimes 7 to 10 centimetres (2.8 to 3.9 in) along the curve. They are generally dark with a light tip, with some forms having completely light claws. Brown bear claws are longer and straighter than those of American black bears. The claws are blunt, while those of a black bear are sharp.
Adults have massive, heavily built concave skulls, which are large in proportion to the body. The forehead is high and rises steeply. The projections of the skull are well developed when compared to those of Asian black bears: the latter have sagittal crests not exceeding more than 19–20% of the total length of the skull, while the former have sagittal crests comprising up to 40–41% of the skull's length. Skull projections are more weakly developed in females than in males. The braincase is relatively small and elongated. There is a great deal of geographical variation in the skull, and presents itself chiefly in dimensions. Grizzlies, for example, tend to have flatter profiles than European and coastal American brown bears. Skull lengths of Russian bears tend to be 31.5 to 45.5 centimetres (12.4 to 17.9 in) for males, and 27.5 to 39.7 centimetres (10.8 to 15.6 in) for females. The width of the zygomatic arches in males is 17.5 to 27.7 centimetres (6.9 to 11 in), and 14.7 to 24.7 centimetres (5.8 to 9.7 in) in females. Brown bears have very strong teeth: the incisors are relatively big and the canine teeth are large, the lower ones being strongly curved. The first three molars of the upper jaw are underdeveloped and single crowned with one root. The second upper molar is smaller than the others, and is usually absent in adults. It is usually lost at an early age, leaving no trace of the alveolus in the jaw. The first three molars of the lower jaw are very weak, and are often lost at an early age. Although they have powerful jaws, brown bear jaws are incapable of breaking large bones with the ease of spotted hyenas.
The dimensions of brown bears fluctuate very greatly according to sex, age, individual, geographic location, and season. The normal range of physical dimensions for a brown bear is a head-and-body length of 1.7 to 2.8 meters (5.6 to 9.2 ft) and a shoulder height of 90 to 150 centimeters (35–60 in). The smallest subspecies is the Eurasian brown bear, whose mature females weigh as little as 90 kg (200 lb). Barely larger, grizzly bears from the Yukon region (which are a third smaller than most grizzlies) can weigh as little as 100 kg (220 lb) in the spring and the Syrian brown bear, with mature females weighing as little as 150 kg (330 lb). The largest subspecies are the Kodiak bear, Siberian brown bear, and the bears from coastal Russia, Alaska, and British Columbia. It is not unusual for large males in coastal regions to stand over 3 m (9.8 ft) while on their hind legs, and to weigh up to 680 kg (1,500 lb). The heaviest recorded brown bear weighed over 1,150 kilograms (2,500 lb).
Brown bears have long, thick fur, with a moderately long mane at the back of the neck. In India, brown bears can be reddish with silver tips, while in China, brown bears are bicolored with a yellow-brown or whitish cape across the shoulders. North American grizzlies can be dark brown (almost black) to cream (almost white) or yellowish brown. Black hairs usually have white tips. The winter fur is very thick and long, especially in northern subspecies, and can reach 11 to 12 centimetres (4 to 5 in) at the withers. The winter hairs are thin, yet rough to the touch. The summer fur is much shorter and sparser, and its length and density varies geographically.
The brown bear is primarily nocturnal. In the summer, it gains up to 180 kilograms (400 lb) of fat, on which it relies to make it through winter, when it becomes very lethargic. Although they are not full hibernators, and can be woken easily; both sexes like to den in a protected spot, such as a cave, crevice, or hollow log, during the winter months. Brown bears are mostly solitary, although they may gather in large numbers at major food sources and form social hierarchies based on age and size. Adult male bears are particularly aggressive and are avoided by adolescent and subadult males. Female bears with cubs rival adult males in aggression, and are more intolerant of other bears than single females. Young adolescent males tend to be least aggressive, and have been observed in nonagonistic interactions with each other. In his Great Bear Almanac, Gary Brown lists 11 different sounds bears produce in 9 different contexts. Sounds expressing anger or aggravation include growls, roars, woofs, champs and smacks, while sounds expressing nervousness or pain include woofs, grunts and bawls. Sows will bleat or hum when communicating with their cubs.
They are omnivores and feed on a variety of plant products, including berries, roots, and sprouts, and fungi, as well as meat products such as fish, insects, and small mammals. Despite their reputation, most brown bears are not highly carnivorous, as they derive up to 90% of their dietary food energy from vegetable matter. Their jaw structure has evolved to fit their dietary habits. Their diet varies enormously throughout their differing areas based on opportunity. For example, bears in Yellowstone eat an enormous number of moths during the summer, sometimes as many as 40,000 in a day, and may derive up to half of their annual food energy from these insects. In some areas of Russia and Alaska, brown bears feed mostly on spawning salmon, whose nutrition and abundance explain the enormous size of the bears in these areas. Brown bears also occasionally prey on large mammals, such as deer (including elk, moose and caribou), bighorn sheep, mountain goats, bison and muskoxen. When brown bears attack these animals, they tend to choose the young ones, as they are easier to catch. When hunting, the bear pins its prey to the ground and then tears and eats it alive. On rare occasions, bears kill by hitting their prey with their powerful forearms, which can break the necks and backs of large prey, such as moose. They also feed on carrion, and use their size to intimidate other predators, such as wolves, cougars, tigers, and black bears from their kills.
Bronx Zoo New York
We’re all about a nutritious diet, but exercise is critical to maintaining a healthy lifestyle, too! What’s your go-to?
A: Yoga
B: Running
C: Both
D: Something else!
Tags: #yoga #running #fitness #fitfam #getfit #fitlife #fitspiration #fitspo #workout #gym #gymlife #instagood #pines #pineswheatgrass #wheatgrass #superfood #healthy #healthyfood #healthylife #healthyliving #healthyeats #healthychoices #healthybody #healthydiet #healthyeating #nutrition #greens #eatyourveggies #berealeatreal #eatclean
Tasty nutritious Chinese style soup boiled with lots of herbs, dried longans and wolfberries makes the soup a neutral sweetness.
This hot soup, is perfection
Taroena was a nutritious and easily digestable taro flour. In the late 1890s and early 1900s, Taroena was marketed as medicinal food for infants and people with indigestion.
Taroena Ad 5 - “Taroena Cures Dyspepsia”
Evening bulletin, August 5, 1901, Page 5
chroniclingamerica.loc.gov/lccn/sn82016413/1901-08-05/ed-...
Hawaii Digital Newspaper Project
The creme de la creme of nutritious treat foods. More than 35 scrumptious ingredients. For all medium to large exotics. Variety is essential to your avian pet's well being. May also be served cooked.
INGREDIENTS: ROASTED CASHEWS, CRANBERRIES, PAPAYA, ROASTED ALMONDS, PINEAPPLE, JUMBO PUMPKIN SEED, BANANA CHIPS, MANGO, GOLDEN AND RED GRAPES, PEPITAS, CARROTS, APPLES, COOKED AND DEHYDRATED ASSORTED BEANS AND PEAS, SWEET PEPPERS, ROASTED IN- SHELL PISTACHIOS, BLUEBERRIES, PINE NUTS, PECANS, WHOLE DATES AND FIGS, SWEET POTATOES, GREEN CABBAGE, ROASTED SOY NUTS, FREEZE DRIED SWEET PEAS, ROASTED CHIC PEAS, CHERRIES, SHELLED WALNUTS, FILBERTS AND PECANS, PEACHES, GOJI BERRIES AND PARSLEY.
NO ARTIFICIAL DYES OR SYNTHETIC VITAMINS. DOES NOT CONTAIN PEANUTS.
Guaranteed Analysis: crude protein (min.) 10.5%; crude fat (min.) 9%; crude fiber (max.) 8%; moisture (max.) 5%; ash (max.) 6%
Refrigerate after opening to retain freshness.
DIRECTIONS FOR QUICK COOK:
1. Remove flavor fresh packet from container, add 1 1/2 cups of blend to 3 cups boiling water.
2. Stir, remove from heat and cover. Let stand until cool.
3. Stir again and feed. Refrigerate left over amount for up to 3 days.
Can be cooked ahead of time and frozen to be served at a later date.
New solar Kenya’s first solar-powered “bubble” drier, improves bean quality and commercial value, retaining nutritious qualities before they are turned into a porridge flour. It has been donated to farmers and partners shown in a training session here at ICIPE campus in Nairobi on December 9th, as part of a project “Making Value Chains Work for Food and Nutrition Security of Vulnerable Populations in East Africa,” which aims to reach around five million small holder farmers in Uganda and Kenya benefiting 50,000 rural and urban consumers.
The project is supported by BMZ and GIZ; The CGIAR Research Program on Agriculture for Nutrition and Health and CGIAR donors. It is a joint project between the Pan-Africa Bean Research Alliance initiative and DAPA-Linking Farmers to Markets. The project is led by the International Center for Tropical Agriculture (CIAT), in collaboration with The University of Hohenheim (UHOH), University of Göttingen (UGOE), Kenya Agriculture and Livestock Research Organization (KALRO) and Ugandan National Agricultural Research Organization (NARO).
For more information visit: alliancebioversityciat.org/stories/first-solar-powered-bu...
Credit: ©2016CIAT/Georgina Smith
Please credit accordingly and leave a comment when you use a CIAT photo.
For more info: ciat-comunicaciones@cgiar.org
We have expanded the taste of underprivileged children beyond dal & rice to amul milk, cornflakes and nutritious biscuits with the help & support of 8am Corn flakes & #Amul Amul Taste Of India
Underprivileged Kids were at higher risk of poverty and in turn, food insecurity, before the COVID-19 crisis, but it is now even harder for poor families with children to meet their basic needs.
*CEHRO INDIA alongwith dry ration kits distribution to daily wage earners families since the lockdown, now we have also expanded the taste of underprivileged kids, who all are not getting enough food to eat, or if, they are having the same type of food i.e dal and sawal everday.
To change the taste of poor kids in a healthy way who are struggling to have a one time meal in a day, today, we have distributed homogenised toned milk, cornflakes and nutritious biscuits to the poor kids at Singhi Basti E2 slum of Mahipalpur, whose happiness knows no bound after receiving these taste buds.
We are thankful to Ranjana Prasad of Delhi Commission for Protection of Child Rights for helping us to provide these healthy food items to the kids of poor families at different slum areas of Delhi.
Let's everyone join hands together with determination to help the NEEDY.
To support our campaigns, click here👇
Crowdera:https://gocrowdera.com/war-against-covid19
Milaap: m-lp.co/surjeets
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