View allAll Photos Tagged prebiotic,
Yes, we are currently mere shadows of ourselves as we have become trapped in DIARRHEA HELL!
For two months Tidda has been suffering from increasingly frequent bouts of diarrhea. For the most part, she seems to be feeling okay and enjoys her walks, is hungry and plays. I on the other hand have been reduced to stumbling in a trance from one colon emergency to the next, randomly having to drop everything and take her outside or, worse, having to get up at 2 a.m. to take her out. And then again at 5.
Stool samples are negative for Giardia, negative for worms. She's been on probiotics and prebiotics for 10 days and has had several 24-hour fasts, now mostly getting rice and home-cooked chicken broth. She's losing weight and does seem to be a little less energetic.
The 12 day wait for the vet appointment has been the longest 12 days ever. It's no longer episodic but just continuous diarrhea. I wanted to bring her in as an emergency on Saturday but then she seemed slightly better and the vet "no longer had any same day visits available" that day. To be honest, I might be suffering more than she is. They said I'm doing everything right and she should get better.
Ever since the pandemic, the vet clinic has been chronically understaffed and overburdened and I've heard it's due in large part to the extreme local housing shortage as they can't hire people if there is no affordable place for them to live. Another issue is that I have constant problems buying her regular food as intermittently it's just not available due to the supply chain problems that are affecting pet foods. It's a real stressor for me. I'm going to see what the vet thinks about the possibility of making my own food for her.
Yet, Tidda is her sweet and good self. I'm trying to emulate her in that regard. I tell myself we will get through this and she will get better. Life just never seems to get any easier, though.
Wish us luck for the vet visit on Wednesday!
The dahlia (Dahlia pinnata) is a beautiful plant belonging to the genus Dahlia and the family Asteraceae. It is a tuberous plant, similar to potatoes, and is native to Mexico, where it is considered the national flower. The dahlia was named in honor of the Swedish botanist Anders Dahl by Antonio José Cavanilles, the Spanish abbot and director of the Royal Gardens of Madrid, in 1791.
Dahlias are known for their large, colorful flowers that bloom from the beginning of summer until late autumn. These flowers can be used to add elegance and glamour to gardens and are often used to make bouquets due to their longevity once cut.
In Mexico, dahlias have a rich cultural significance. They were used by the Aztecs for decorative purposes and were named "xicamiti" or "xicami," possibly due to their tuberous roots resembling bulbs. The dahlia was officially designated as the national flower of Mexico in 1963 by President Adolfo López Mateos.
Cultivation of dahlias does not require many inputs and they can adapt to various zones. They thrive in sandy soil with good drainage and full sun exposure.
The dahlia is also valued for its medicinal and nutritional properties. It contains inulin, a prebiotic that aids digestion and helps in the assimilation of certain minerals like calcium and magnesium.
Situado en la vertiente marítima del prebético valenciano, al sur de las estribaciones de la sierra de Aitana, Orcheta posee un relieve montañoso, accidentado por las sierras de Orxeta y de Relleu; entre ambas discurre el río Sella que confluye, aún dentro del término, con el río Amadorio para formar el pantano del mismo nombre, en el límite con el municipio de Villajoyosa.
***
Located on the sea slope of the Valencian prebiotic, south of the foothills of the Sierra de Aitana, Orcheta has a mountainous relief, injured by the mountains of Orxeta and Relleu; Between both runs the river Sella that converges, still within the term, with the Amadorio river to form the swamp of the same name, in the limit with the municipality of Villajoyosa.
OTRA FORMA DE VER MI GALERIA. Mira todas mis fotos y amplia la que quieras
MIS FOTOS MÁS POPULARES SEGÚN VUESTRO CRITERIO.
Puedes seguirme en 500px.com/pabloarias
Y ahora también en FACEBOOK
Mis blogs:
Space Science image of the week:
Until the arrival of the international Cassini–Huygens mission at Saturn in 2004, much about the gas giant, its intricate ring system and enigmatic moons was a mystery.
On 14 January 2005, the mystery as to what lay beneath the thick atmosphere of Saturn’s largest moon Titan was to be revealed as ESA’s Huygens probe made the first successful landing on a world in the outer Solar System.
During the two-and-a-half hour descent under parachute, features that looked remarkably like shore lines and river systems on Earth appeared from the haze. But rather than water, with surface temperatures of around –180ºC, the fluid involved here is methane, a simple organic compound.
One set of images taken by Huygens is pictured here showing the view from 2 km altitude. It is in Mercator projection, so the N–S/E–W directions cross at right angles but surface areas appear distorted.
Huygens touched down on a frozen surface littered with rounded pebbles, and continued to transmit to its mothership for 72 minutes before Cassini dropped below the horizon. The stream of data returned from the surface provided a unique treasure trove of in situ measurements that scientists are still mining today.
In its 13-year odyssey of the Saturn system Cassini made 127 close flybys of Titan, including radar-mapping its surface – even before Huygens’ descent – and finding numerous hydrocarbon lakes and seas, evidence for a global ocean of water beneath its thick crust, and an atmosphere teeming with prebiotic chemicals. Titan’s atmosphere is thought to be similar to early Earth’s before life developed, and thus can be seen as a planet-scale laboratory to understand the chemical reactions that may have led to life on Earth.
Cassini also watched Titan’s seasons change over time, including the development of a swirling vortex and clouds of methane rain that precipitate onto the surface.
Titan has also acted as a gravitational slingshot for Cassini throughout its mission, setting it on course for exploration of the Saturn system. Tonight (19:04 GMT) Cassini will make its last, distant, flyby of Titan, dubbed the ‘goodbye kiss' by mission planners, taking it 119 049 km from its surface.
The flyby seals Cassini’s fate, causing the spacecraft to slow down slightly in its orbit around Saturn and lowering its altitude over the planet. Thus it will plunge into the atmosphere, disposing of the spacecraft in the safest way possible to avoid an unplanned impact into a pristine icy satellite, such as ocean-bearing Enceladus.
More about the mission Grand Finale.
More about discoveries at Titan, via “Cassini prepares to say goodbye to a true Titan"
More from ESA's Archive of Cassini-Huygens discoveries.
The Cassini–Huygens mission is a cooperative project between NASA, ESA and Italy’s ASI space agency.
Credit: ESA/NASA/JPL/University of Arizona
A bombshell published in Nature today: All of the bases in DNA and RNA have now been found in meteorites, providing further support to the hypothesis that life’s precursors arrived on Earth from abiotic origins in space.
This new work used more detailed analysis methods and doubled the DNA bases discovered in the rare CM2 meteorite falls. Seems like a good time to show what those carbonaceous, water-rich space rocks look like, from the most recent pristine CM2 — Aguas Zarcas — a witnessed fall in Costa Rica, 2019. The prior best sample arrived in 1969, the Murchison fall in Australia, and has been the subject of extensive study.
Like Murchison, Aguas Zarcas is loaded with organic compounds. It is rich in water, carboxylic acids, sugar alcohols, aromatic hydrocarbons, and amino acids that are rare in biology with isotopes that confirm their extraterrestrial origin. Oh, and the meteoritic carbon molecules exhibit the same left-handed chirality bias as biology on Earth.
So how did meteorites jump-start life on Earth? I just finished a freshly published meteorite book, Impact, and chapter 5 covered these carbonaceous chondrites. Well, a big banger early on wiped out all possibility of life on Earth; the meteor impact that dislodged what is now our moon also created a magma ocean across the planet that would have been a destructive 1000°C bake of any complex organic molecules that might have existed prior. But then came the water and carbon-rich CM meteorites, adding an estimated 275 metric tons of carbon compounds to Earth every day!
And where did these complex organic molecules come from? The abiotic assumption is that they were basic molecules trapped in ice water beyond the orbit of Jupiter, where it is cold enough for ice to persist, and maintain the proximity or organic clusters. UV radiation energized the formation of more complex molecules from the basic molecules.
“And if it was not incredible enough that the organic building blocks that our deep ancestors turned into life were delivered by meteorites, consider that the ubiquity of the raw materials, energy required, and simplicity of creation means that complex organic molecule-rich bodies are almost certainly commonplace in the Universe. If life formed on Earth due to organic materials that formed abiotically in outer space, then that suggests that any planetary body in the Universe with reasonable conditions for chemical reactions and a little luck has a reasonable opportunity to develop life. This is the idea of molecular panspermia.” — Impact, p.136.
A total of 144 different scientific papers have already been written about Aguas Zarcas; many more are in the pipeline. One article titled “The Aguas Zarcas (CM2) meteorite: New insights into early solar system organic chemistry” summarizes the excitement: “To date, the CM2 class of carbonaceous chondrites has provided the most detailed view of organic synthesis in the early solar system. Organic‐rich chondrites actually observed falling to Earth (“Falls”), for example, the Murchison meteorite in 1969, are even more rare. The April 23, 2019 fall of the Aguas Zarcas meteorite is therefore the most significant CM2 fall since Murchison. Samples collected immediately following the fall provide the rare opportunity to analyze its bulk mineralogy and organic inventory relatively free of terrestrial contamination.”
The MetBull writeup says it “emits a powerful Murchison-like odor, though with a more prominent compost-like scent.”
On the left in the photo above: the fresh, somewhat glassy, fusion crust from the heat of hitting Earth's atmosphere. Is is very thin, and the interior faces little thermal flux. Meteorites are cold to the touch when they land, the thermal mass being quite cold in space.
On the right: So many chondrules, from the early formation of our solar system condensing out of nebular gases. There are also CAI grains (the earliest matter condensed in our solar system, with heating from radioactive Al26). CM2 Murchison also contains some of the the oldest minerals (presolar grains) at 7 bilion years old. That is a half time of our Universe. The two-tone here? From meteorite-hunter Michael Farmer: "The lower part (beige) is an air break that instantly 'frosted' then stopped burning. The top is a fresh break on impact"
• Nature paper on Murchison. “We’ve completed the set of all the bases found in DNA and RNA and life on Earth, and they’re present in meteorites,” says astrochemist Daniel Glavin of NASA’s Goddard Space Flight Center.
• From nanoscale infrared analysis of Aguas Zarcas and its Fine-Grained Rims (FGR) around the chrondrules: “they may have contributed prebiotic material to early Earth. Fine-grained rims (FGRs) and organic-rich dark clasts are particularly interesting features. The presence of organics embedded within these FGRs may further indicate that they may have formed in the solar nebula as well.” — ACS Earth Space Chem 2021
162g. An artifact from the Future Ventures’ 🚀 Space Collection.
Astronomers have taken an inventory of the most deeply embedded ices in a cold molecular cloud to date. They used light from a background star, named NIR38, to illuminate the dark cloud called Chameleon I. Ices within the cloud absorbed certain wavelengths of infrared light, leaving spectral fingerprints called absorption lines. These lines indicate which substances are present within the molecular cloud.
These graphs show spectral data from three of the James Webb Space Telescope’s instruments. In addition to simple ices like water, the science team was able to identify frozen forms of a wide range of molecules, from carbon dioxide, ammonia, and methane, to the simplest complex organic molecule, methanol.
In addition to the identified molecules, the team found evidence for prebiotic molecules more complex than methanol (indicated in the lower-right panel). Although they didn't definitively attribute these signals to specific molecules, this proves for the first time that complex molecules form in the icy depths of molecular clouds before stars are born.
The upper panels and lower-left panel all show the background star’s brightness versus wavelength. A lower brightness indicates absorption by ices and other materials in the molecular cloud. The lower-right panel displays the optical depth, which is essentially a logarithmic measure of how much light from the background star gets absorbed by the ices in the cloud. It is used to highlight weaker spectral features of less abundant varieties of ice.
Credits: NASA, ESA, CSA, and J. Olmsted (STScI), M. K. McClure (Leiden Observatory), K. Pontoppidan (STScI), N. Crouzet (Leiden University), and Z. Smith (Open University)
Oh hi! Didn’t see you there Simply Pop
Featuring Isabela Merced
A juicy new prebiotic soda from Simply is popping into select stores. I’m so thrilled to be part of this product launch 🍓
HARDNESS AND SOFTNESS - Tragopogon Porrifolius (L.) is a herbaceous plant of the Asteraceae family, of the genus Tragopogon. it is a species with Euro-Mediterranean distribution. The nominal subspecies is the one with the greatest diffusion in Italy. It grows in arid, uncultivated meadows, along the roads and at the edges of the fields, below the mountain belt.
It is a biennial plant, reaching heights of one meter, with very elongated narrow leaves of green-gray color. The flowers are single flower heads with violet flowers. The envelope, which bears 5 to 12 bracts joined at the base, is conspicuously protruding from the flowers. It blooms between May and June.
The generic name derives from the Greek 'trágos' (billy goat) and 'pogón' (beard), alluding to the fruits with a long beak surmounted by a pappus of hair. The specific name "Porrifolius" refers to the leaves similar to those of the leek (Allium ampeloprasum, IT "porro").
Once, the plant was grown for food. It deserves to be rediscovered because it is very easy to grow, and above all because its roots are very tender and tasty, rich in minerals and vitamins. Their sweet taste is due to inulin (also present in Jerusalem artichoke - Helianthus tuberosus [IT Topinambur] and chicory - Cichorium intybus [IT Cicoria Comune]), a natural prebiotic that cannot be digested by man, but which, by the action of the enzyme inulase, produces fructose.
Even the leaves are edible and they can be eaten in salads. They have a flavor reminiscent of oysters, so much so that, in England, a common name for the plant is "Oyster plant".
A latex derived from the root can be used as a chewing gum. The flowering shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches.
IT: Barba di becco violetta, Salsefica, Raperonzolo selvatico;
De: Haferwurzel, Purpur-Bocksbart;
En: Common salsify, goatsbeard, Jerusalem star, oyster plant;
Es: Salsifí, barba cabruna;
Fr: Salsifis de Provence;
SOURCES:
- "Tragopogon porrifolius" on "floraitaliae.actaplantarum.org";
- "Tragopogon porrifolius L." on "dryades.units.it";
- "Scorzobianca" on "cercatoridisemi.com";
- "Inulina" and "Tragopogon porrifolius" on "wikipedia.org";
- Drawing table by Johann Georg and Jacob Sturm, "Weisswurzel, Tragopogon porrifolius, 1796", in "Deutschlands Flora in Abbildungen";
Sony a6000 with Tokina 80-400 and CPL filter. Minimum edit in Adobe Lightroom and Photoshop.
Simone Pelatti 2020
#flower; #clock; #blowball; #plant; #herb; #grass; #spontaneous; #ancient; #forgotten; #wind; #blow; #wish; #silhouette; #dark;
#fiore; #soffione; #pianta; #erba; #spontanea; #antico; #dimenticato; #vento; #soffio; #desiderio; #silhouette; #scuro;
...Crom still laughs at your Four Winds!
Tualatin Fred Meyer, 11:18 PM.
Lens: Asahi Optical Co. (Pentax) Super-Takumar 50mm f/1.4 (1968)
Media:
* FilmSpectre: Opening of Conan the Barbarian (1982) (HD-720p)
This week’s 52F challenge is titled “Daily Ritual.” I didn't have much time for photos, but I wanted to keep my streak going. I take these pills daily; fortunately, they mostly consist of prebiotics, probiotics, and vitamins that support gut health and supplement my nutrient intake. These daily supplements help me feel good.
#52frames_dailyritual
Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and North America, but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced from Europe into North America, where they now propagate as wildflowers. The plant thrives in temperate regions and can be found in yards, gardens, sides of roads, among crops, and in many other habitats. Both species are edible in their entirety. The common name dandelion from French dent-de-lion 'lion's tooth') is also given to specific members of the genus.
Like other members of the family Asteraceae, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. In part due to their abundance, along with being a generalist species, dandelions are one of the most vital early spring nectar sources for a wide host of pollinators. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.
In general, the leaves are 50–250 mm (2–10 in) long or longer, simple, lobed-to-pinnatisect, and form a basal rosette above the central taproot. The flower heads are yellow to orange coloured, and are open in the daytime, but closed at night. The heads are borne singly on a hollow stem (scape) that is usually leafless and rises 10–100 mm (3⁄8–3+7⁄8 in) or more above the leaves. Stems and leaves exude a white, milky latex when broken. A rosette may produce several flowering stems at a time. The flower heads are 20–50 mm (3⁄4–2 in) in diameter and consist entirely of ray florets. The flower heads mature into spherical seed heads sometimes called blowballs or clocks (in both British and American English) containing many single-seeded fruits called achenes. Each achene is attached to a pappus of fine hair-like material which enables wind-aided dispersal over long distances.[citation needed]
The flower head is surrounded by bracts (sometimes mistakenly called sepals) in two series. The inner bracts are erect until the seeds mature, then flex downward to allow the seeds to disperse. The outer bracts are often reflexed downward, but remain appressed in plants of the sections Palustria and Spectabilia. Between the pappus and the achene is a stalk called a beak, which elongates as the fruit matures. The beak breaks off from the achene quite easily, separating the seed from the parachute.
Description
The species of Taraxacum are tap-rooted, perennial, herbaceous plants, native to temperate areas of the Northern Hemisphere. The genus contains many species, which usually (or in the case of triploids, obligately) reproduce by apomixis, resulting in many local populations and endemism. In the British Isles alone, 234 microspecies (i.e. morphologically distinct clonal populations) are recognised in nine loosely defined sections, of which 40 are "probably endemic". A number of species of Taraxacum are seed-dispersed ruderals that rapidly colonize disturbed soil, especially the common dandelion (T. officinale), which has been introduced over much of the temperate world. After flowering is finished, the dandelion flower head dries out for a day or two. The dried petals and stamens drop off, the bracts reflex (curve backwards), and the parachute ball opens into a full sphere. When development is complete, the mature seeds are attached to white, fluffy "parachutes" which easily detach from the seedhead and glide by wind, dispersing.
The seeds are able to cover large distances when dispersed due to the unique morphology of the pappus which works to create a unique type of vortex ring that stays attached to the seed rather than being sent downstream. In addition to the creation of this vortex ring, the pappus can adjust its morphology depending on the moisture in the air. This allows the plume of seeds to close up and reduce the chance to separate from the stem, waiting for optimal conditions that will maximize dispersal and germination.
Many similar plants in the family Asteraceae with yellow flowers are sometimes known as false dandelions. Dandelion flowers are very similar to those of cat's ears (Hypochaeris). Both plants carry similar flowers, which form into windborne seeds. However, dandelion flowers are borne singly on unbranched, hairless and leafless, hollow stems, while cat's ear flowering stems are branched, solid, and carry bracts. Both plants have a basal rosette of leaves and a central taproot. However, the leaves of dandelions are smooth or glabrous, whereas those of cat's ears are coarsely hairy.
Early-flowering dandelions may be distinguished from coltsfoot (Tussilago farfara) by their basal rosette of leaves, their lack of disc florets, and the absence of scales on the flowering stem.
Other plants with superficially similar flowers include hawkweeds (Hieracium) and hawksbeards (Crepis). These are readily distinguished by branched flowering stems, which are usually hairy and bear leaves.
Classification
The genus is taxonomically complex due to the presence of apomixis: any morphologically distinct clonal population would deserve its own microspecies. Phylogenetic approaches are also complicated by the accelerated mutation in apomixic lines and repeated ancient hybridization events in the genus.
As of 1970, the group is divided into about 34 macrospecies or sections, and about 2000 microspecies; some botanists take a much narrower view and only accept a total of about 60 (macro)species. By 2015, the number has been revised to include 60 sections and about 2800 microspecies. 30 of these sections are known to reproduce sexually.
About 235 apomictic and polyploid microspecies have been recorded in Great Britain and Ireland alone.
Botanists specialising in the genus Taraxacum are sometimes called taraxacologists, for example Gunnar Marklund, Johannes Leendert van Soest or A.J. Richards.
Selected species
Taraxacum albidum, the white-flowered Japanese dandelion, a hybrid between T. coreanum and T. japonicum
Taraxacum algarbiense
Taraxacum aphrogenes, the Paphos dandelion
Taraxacum arcticum
Taraxacum balticum
Taraxacum brachyceras
Taraxacum brevicorniculatum, frequently misidentified as T. kok-saghyz and a poor rubber producer
Taraxacum californicum, the California dandelion, an endangered species
Taraxacum centrasiaticum, the Xinjiang dandelion
Taraxacum ceratophorum, the horned dandelion, considered by some sources to be a North American subspecies of T. officinale (T. officinale subsp. ceratophorum)
Taraxacum coreanum
Taraxacum desertorum
Taraxacum erythrospermum, the red-seeded dandelion, often considered a variety of T. laevigatum (i.e., T. laevigatum var. erythrospermum)
Taraxacum farinosum, the Turkish dandelion
Taraxacum holmboei, the Troödos dandelion
Taraxacum hybernum
Taraxacum japonicum, the Japanese dandelion, no ring of smallish, downward-turned leaves under the flower head
Taraxacum kok-saghyz, the Kazakh dandelion, which produces rubber
Taraxacum laevigatum, the rock dandelion, achenes reddish brown and leaves deeply cut throughout the length, inner bracts' tips are hooded
Taraxacum lissocarpum
Taraxacum minimum
Taraxacum mirabile
Taraxacum officinale (syn. T. officinale subsp. vulgare), the common dandelion, found in many forms
Taraxacum pankhurstianum, the St. Kilda dandelion
Taraxacum platycarpum, the Korean dandelion
Taraxacum pseudoroseum
Taraxacum suecicum
T. albidum
T. albidum
T. californicum
T. californicum
T. japonicum
T. japonicum
T. laevigatum
T. laevigatum
T. officinale
T. officinale
T. platycarpum
T. platycarpum
Cultivars
'Amélioré à Coeur Plein' yields an abundant crop without taking up much ground, and tends to blanch itself naturally, due to its clumping growth habit.
'Broad-leaved' - The leaves are thick and tender and easily blanched. In rich soils, they can be up to 60 cm (2') wide. Plants do not go to seed as quickly as French types.
'Vert de Montmagny' is a large-leaved, vigorous grower, which matures early.
History
Dandelions are thought to have evolved about 30 million years ago in Eurasia. Fossil seeds of Taraxacum tanaiticum have been recorded from the Pliocene of southern Belarus. Dandelions have been used by humans for food and as an herb for much of recorded history. They were well known to ancient Egyptians, Greeks and Romans, and are recorded to have been used in traditional Chinese medicine for over a thousand years. The plant was used as food and medicine by Native Americans. Dandelions were probably brought to North America on the Mayflower for their supposed medicinal benefits.
Etymology
Leaf resemblance to the teeth of a lion (French: dent-de-lion)
The Latin name Taraxacum originates in medieval Arabic writings on pharmacy. The scientist Al-Razi around 900 CE wrote "the tarashaquq is like chicory". The scientist and philosopher Ibn Sīnā around 1000 CE wrote a book chapter on Taraxacum.[citation needed] Gerard of Cremona, in translating Arabic to Latin around 1170, spelled it tarasacon.
Common names
The English name, dandelion, is a corruption of the French dent de lion meaning "lion's tooth", referring to the coarsely toothed leaves. The plant is also known as blowball, cankerwort, doon-head-clock, witch's gowan, milk witch, lion's-tooth, yellow-gowan, Irish daisy, monks-head, priest's-crown, and puff-ball; other common names include faceclock, pee-a-bed, wet-a-bed, swine's snout, white endive, and wild endive.
The English folk name "piss-a-bed" (and indeed the equivalent contemporary French pissenlit) refers to the strong diuretic effect of the plant's roots. In various northeastern Italian dialects, the plant is known as pisacan ("dog pisses"), because they are found at the side of pavements. In Swedish, it is called maskros (worm rose) after the nymphs of small insects (thrips larvae) usually present in the flowers.
Nutrition
Plate of sauteed dandelion greens, with Wehani rice
Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. Raw dandelion greens are 86% water, 9% carbohydrates, 3% protein, and 1% fat. A 100 gram (3+1⁄2oz) reference amount supplies 45 Calories.
Phytochemicals
The raw flowers contain diverse phytochemicals, including polyphenols, such as flavonoids apigenin, isoquercitrin (a quercetin-like compound), and caffeic acid, as well as terpenoids, triterpenes, and sesquiterpenes. The roots contain a substantial amount of the prebiotic fiber inulin. Dandelion greens contain lutein.
Taraxalisin, a serine proteinase, is found in the latex of dandelion roots. Maximal activity of the proteinase in the roots is attained in April, at the beginning of plant development after the winter period. Each dandelion seed has a mass(weight) of 500 micrograms or 0.0005g (1/125 of a grain).[citation needed]
Properties
Edibility
Bunches of organic dandelion greens for sale at Whole Foods
The entire plant, including the leaves, stems, flowers, and roots, is edible and nutritious, with nutrients such as vitamins A and K as well as calcium and iron. Dandelions are found on six continents and have been gathered for food since prehistory, but the varieties commercially cultivated for consumption are mainly native to Eurasia and North America. A perennial plant, its leaves grow back if the taproot is left intact. To make leaves more palatable, they are often blanched to remove bitterness, or sauteed in the same way as spinach. Dandelion greens have been a part of traditional Kashmiri cuisine, Spanish cuisine, Italian cuisine, Albanian cuisine, Slovenian, Sephardic Jewish, Chinese, Greek cuisine (χόρτα) and Korean cuisines. In Crete, the leaves of a variety called 'Mari' (Μαρί), 'Mariaki' (Μαριάκι), or 'Koproradiko' (Κοπροράδικο) are eaten by locals, either raw or boiled, in salads. T. megalorhizon, a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1,000–1,600 metres (3,300–5,200 ft)) and in fallow sites, and is called pentaramia (πενταράμια) or agrioradiko (αγριοράδικο).
The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. Its ground, roasted roots can be used as a caffeine-free coffee alternative. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the ingredients of root beer. Dandelions were once considered delicacies by the Victorian gentry, who used them mostly in salads and sandwiches.
Dye
The yellow flowers can be dried and ground into a yellow-pigmented powder and used as a dye.
Allergies
Dandelion pollen may cause allergic reactions when eaten, or adverse skin reactions in sensitive individuals. Contact dermatitis after handling has also been reported, probably from the latex in the stems and leaves.
Herbalism
Dandelion has been used in traditional medicine in Europe, North America, and China.
Food for wildlife
Dandelions do not depend on wildlife for distribution or pollination; however much of wildlife benefits from the abundance of the plant. Rabbits, wild turkeys, white-tailed deer, eastern chipmunks, bobwhite quail, and many species of birds will consume the seeds and foliage. Additionally, many insects will collect nectar from the flower, especially in early spring when there are very few other flowers in bloom.
Taraxacum seeds are an important food source for certain birds (linnets, Linaria spp.).
Main article: Nectar
Szabo studied nectar secretion in a dandelion patch over two years (59.2 and 8.9 flowers per square metre (5.50 and 0.83/sq ft) in 1981 and 1982). He measured average nectar volume at 7.4 μl/flower in 1981 and 3.7 μl/flower in 1982. The flowers tended to open in the morning and close in the afternoon with the concentrations significantly higher on the second day.
Dandelions are also important plants for Northern Hemisphere bees, providing an important source of nectar and pollen early in the season. They are also used as a source of nectar by the pearl-bordered fritillary (Boloria euphrosyne), one of the earliest emerging butterflies in the spring.
Leaves
Dandelions are used as food plants by the larvae of some species of Lepidoptera (butterflies and moths).
Invasive Species.
Dandelions can cause significant economic damage as an invasive species and infestation of other crops worldwide; in some jurisdictions, the species T. officinale is listed as a noxious weed. It can also be considered invasive in protected areas such as national parks. For example, Denali National Park and Preserve in Alaska lists Taraxacum officinale as the most common invasive species in the park and hosts an annual "Dandelion Demolition" event where volunteers are trained to remove the plant from the park's roadsides.
Benefits to gardeners
Main article: Beneficial weed
With a wide range of uses, the dandelion is cultivated in small gardens to massive farms. It is kept as a companion plant; its taproot brings up nutrients for shallow-rooting plants. It is also known to attract pollinating insects and release ethylene gas, which helps fruit to ripen.
Cultural importance
It has been a Western tradition for someone to blow out a dandelion seedhead and think of a wish they want to come true.
Five dandelion flowers are the emblem of White Sulphur Springs, West Virginia. The citizens celebrate spring with an annual Dandelion Festival.
The dandelion is the official flower of the University of Rochester in New York State, and "Dandelion Yellow" is one of the school's official colors. "The Dandelion Yellow" is an official University of Rochester song.
Inspiration for engineering
The ability of dandelion seeds to travel as far as a kilometer in dry, windy and warm conditions, has been an inspiration for designing light-weight passive drones.
In 2018, researchers discovered that dandelion seeds have a separated vortex ring. This work provided evidence that dandelion seeds have fluid behavior around fluid-immersed bodies that may help understand locomotion, weight reduction and particle retention in biological and man-made structures.
In 2022, researchers at the University of Washington demonstrated battery-free wireless sensors and computers that mimic dandelion seeds and can float in the wind and disperse across a large area.
As a source of natural rubber
See also: Taraxacum kok-saghyz § Rubber
Dandelions secrete latex when the tissues are cut or broken, yet in the wild type, the latex content is low and varies greatly. Taraxacum kok-saghyz, the Russian dandelion, is a species that produced industrially useful amounts during WW2. Using modern cultivation methods and optimization techniques, scientists in the Fraunhofer Institute for Molecular Biology and Applied Ecology (IME) in Germany developed a cultivar of the Russian dandelion that is suitable for current commercial production of natural rubber. The latex produced exhibits the same quality as the natural rubber from rubber trees. In collaboration with Continental AG, IME is building a pilot facility. As of May 2014, the first prototype test tires made with blends from dandelion-rubber are scheduled for testing on public roads over the next few years. In December 2017, Linglong Group Co. Ltd., a Chinese company, invested $450 million into making commercially viable rubber from dandelions.
Here's Molly with one of her most favorite things, a yogurt bone, with prebiotics and probiotics. I actually prefer giving her the large-dog size because I think gives her more jaw exercise. In that case, I hold it for her and let her chew on it for about five minutes in the evening.
In all the news reports about the probable imminent sale of Yahoo, no one is mentioning the fate of Flickr.
I hope everybody is well.
*******************
copyright © Mim Eisenberg/mimbrava studio. All rights reserved.
See my photos on fluidr.
I invite you to stroll through My Galleries.
Explore for July 27, 2008 #379 - Thank you!
Chicory is blooming all along our roadsides now. I always thought these were cornflowers until I looked them up in my new wildflower book. (My botany education was negligible.)
From wikipedia:
"Common chicory (Cichorium intybus) is a bushy perennial herb with blue or lavender flowers. It grows as a wild plant on roadsides in its native Europe, and in North America, where it has become naturalized. It is grown for its leaves, or for the roots, which are baked, ground, and used as a coffee substitute and additive. Common chicory is also known as blue sailors, succory, and coffeeweed. It is also called cornflower, although that name is more properly applied to Centaurea cyanus.
Root chicory (Cichorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute for a long time. The roots are baked, ground, and used as a coffee substitute and additive, especially in the Mediterranean region (where the plant is native), although its use as a coffee additive is also very popular in India, parts of Southeast Asia and the American South, particularly in New Orleans.
Around 1970 it was found that the root contains up to 20% inulin, a polysaccharide similar to starch. Since then, new strains have been created, giving root chicory an inulin content comparable to that of sugar beet. Inulin is mainly ... used as a sweetener in the food industry (with a sweetening power 30% higher than that of sucrose) and is sometimes added to yogurts as a prebiotic. Inulin can be converted to fructose and glucose through hydrolysis.
Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the "coffee crisis" of 1976-9.
Some beer brewers use roasted chicory to add flavor to their stouts."
Balcony gardening. Nice weather again. Hicima leaves are inedible. POISONOUS.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
Red algae grows in a pool of salty water at Lake Chaxa. It serves no useful purpose here but in other parts of the world the red algae is harvested to make dyes, for micronutrients and for use as an antioxidant. The red algae is also known for providing flamingos with their characteristic pink color.
This photo was one of two selected and published in The Role of Glycerol and Its Derivatives in the Biochemistry of Living Organisms, and Their Prebiotic Origin and Significance in the Evolution of Life.
YPC_9846
Balcony gardening. Nice weather again. Hicima leaves are inedible. The leaves and stems are poisonous.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
Agave
Genus of flowering plants closely related to yucca
For the queen of Greek mythology, see Agave (mythology). For the ethnic group in Ghana, see Agave people. For the cactus, see Agave cactus.
Agave (/əˈɡɑːvi/; also UK: /əˈɡeɪvi/; Anglo-Hispanic, also US: /əˈɡɑːveɪ/) is a genus of monocots native to the arid regions of the Americas. The genus is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves. Agave now includes species formerly placed in a number of other genera, such as Manfreda, ×Mangave, Polianthes and Prochnyanthes.
Quick Facts Agave, Scientific classification ...
Many plants in this genus may be considered perennial, because they require several to many years to mature and flower.[page needed] However, most Agave species are more accurately described as monocarpic rosettes or multiannuals, since each individual rosette flowers only once and then dies; a small number of Agave species are polycarpic.[page needed]
Along with plants from the closely related genera Yucca, Hesperoyucca, and Hesperaloe, various Agave species are popular ornamental plants in hot, dry climates, as they require very little supplemental water to survive. Most Agave species grow very slowly. Some Agave species are known by the common name "century plant".
Maguey is a Spanish word that refers to all of the large-leafed plants in the Asparagaceae family,[citation needed] including agaves and yuccas. Maguey flowers are eaten in many indigenous culinary traditions of Mesoamerica.
Description
The large flower spike of Agave chiapensis, San Francisco Botanical Garden
The succulent leaves of most Agave species have sharp marginal teeth, an extremely sharp terminal spine, and are very fibrous inside. The stout stem is usually extremely short, which may make the plant appear as though it is stemless.
Agave rosettes are mostly monocarpic, though some species are polycarpic.: 30 During flowering, a tall stem or "mast" ("quiote" in Mexico), which can grow to be 12 metres (40 feet) high, grows apically from the center of the rosette and bears a large number of short, tubular flowers and sometimes vegetatively produced bulbils (a form of asexual reproduction). After pollination/fertilization and subsequent fruit development, in monocarpic species, the original rosette dies. However, throughout the lifetime of many Agave species, rhizomatous suckers develop above the roots at the base of the rosette.: 30 These suckers go on to form new plants after the original rosette desiccates and dies.[page needed] Not all agaves produce suckers throughout their lifetimes; some species rarely or never produce suckers, while others may only develop suckers after final maturation with inflorescence.[page needed] Some varieties can live for 60 years before flowering.
Agaves can be confused with cacti, aloes, or stonecrops, but although these plants all share similar morphological adaptations to arid environments (e.g. succulence), each group belongs to a different plant family and probably experienced convergent evolution. Further, cactus (Cactaceae) and stonecrop (Crassulaceae) lineages are eudicots, while aloes (Asphodelaceae) and agaves (Asparagaceae) are monocots.
Adaptations
The agave root system, consisting of a network of shallow rhizomes, allows the agave to efficiently capture moisture from rain, condensation, and dew. In addition to growing from seeds, most agaves produce 'pups' – young plants from runners. Agave vilmoriniana (the octopus agave) produces hundreds of pups on its bloom stalk. Agave leaves store the plant's water and are crucial to its continued existence. The coated leaf surface prevents evaporation. The leaves also have sharp, spiked edges. The spikes discourage predators from eating the plant or using it as a source of water and are so tough that ancient peoples used them for sewing needles. The sap is acidic. Some agaves bloom at a height up to 9 m (30 ft) so that they are far out of reach to animals that might attack them. Smaller species, such as Agave lechuguilla, have smaller bloom stalks.
Taxonomy
The genus name Agave come from the Ancient Greek αγαυή agauê from ἀγαυός agauós meaning "illustrious, noble" having to do with very tall flower spikes found on its many species.
The genus Agave was erected by Carl Linnaeus in 1753, initially with four species. The first listed was Agave americana, now the type species. In the Cronquist system and others, Agave was placed in the family Liliaceae, but phylogenetic analyses of DNA sequences later showed it did not belong there. In the APG II system, Agave was placed in the segregated family Agavaceae. When this system was superseded by the APG III system in 2009, the Agavaceae were subsumed into the expanded family Asparagaceae, and Agave was treated as one of 18 genera in the subfamily Agavoideae, a position retained in the APG IV system of 2016.
Agaves and close relatives have long presented significant taxonomic difficulty. These difficulties could be due to the relatively young evolutionary age of the group (major diversification events of the group most likely occurred 8–10 million years ago), ease of hybridization between species (and even genera), incomplete lineage sorting, and long generation times. Within a species, morphological variations can be considerable, especially in cultivation; a number of named species may actually just be variants of original wild-type species that horticulturalists bred to appear unique in cultivation.
Molecular phylogenetic analyses from 1996 onwards repeatedly showed that the previously separate genera Manfreda, Polianthes and Prochnyanthes were embedded in Agave, as traditionally circumscribed, making Agave paraphyletic. These genera are now combined with Agave to form Agave sensu lato, which contains about 252 species total. Traditionally, the genus Agave was circumscribed to be composed of about 166 species.
In some of the older classifications, Agave was divided into two subgenera, Agave and Littaea, based on the form of the inflorescence. These two subgenera are probably not monophyletic. A 2019 classification uses three subgenera:
Agave subg. Littaea (Tagl.) Baker (8 sections)
Agave subg. Agave (22 sections)
Agave subg. Manfreda (Salisbury) Baker (2 sections) – includes former genera Manfreda, Polianthes, Bravoa and Prochnyanthes
Hybrids between species in Agave subg. Manfreda and other species were given the nothogenus name ×Mangave when Manfreda was recognized as a separate genus.
Commonly grown species
Main article: List of Agave species
Some commonly grown species include Agave americana, A. angustifolia, A. attenuata, A. murpheyi, A. palmeri, A. parryi, A. parviflora, A. tequilana, A. victoriae-reginae, and A. vilmoriniana.
A row of agaves in bloom in the Karoo region of South Africa: The inflorescences of the plants are clearly visible.
A. americana
Main article: Agave americana
One of the most familiar species is A. americana, a native of tropical America. Common names include century plant, maguey (in Mexico), or American aloe (though not related to the genus Aloe). The name "century plant" refers to the long time the plant takes to flower. The number of years before flowering occurs depends on the vigor of the individual plant, the richness of the soil, and the climate; during these years, the plant is storing in its fleshy leaves the nourishment required for the effort of flowering.
A. americana, century plant, was introduced into southern Europe about the middle of the 16th century and is now naturalized as well as widely cultivated as an ornamental, as it is in the Americas. In the variegated forms, the leaf has a white or yellow marginal or central stripe. As the leaves unfold from the center of the rosette, the impression of the marginal spines is conspicuous on the still erect younger leaves. The plant is reported being hardy to -9.5 to -6.5 °C or Zone 8b 15-20f. Being succulents, they tend to rot if kept too wet. In areas such as America's Pacific Northwest, they might be hardy for cold winter temperatures, but need protection from winter rain. They mature very slowly and die after flowering but are easily propagated by the offsets from the base of the stem.
A. americana (a blue variety) occurs in abundance in the Karoo, and arid highland regions of South Africa. Introduced by the British settlers in 1820, the plant was originally cultivated and used as emergency feed for livestock. Today, it is used mainly for the production of syrup and sugar.
A. attenuata
Main article: Agave attenuata
A. attenuata is a native of central Mexico and is uncommon in its natural habitat. Unlike most species of agave, A. attenuata has a curved flower spike from which it derives one of its numerous common names – the foxtail agave. It is also commonly grown as a garden plant. Unlike many agaves, A. attenuata has no teeth or terminal spines, making it an ideal plant for areas adjacent to footpaths. Like all agaves, it is a succulent and requires little water or maintenance once established.
A. tequilana
Main article: Agave tequilana
Agave azul (blue agave) is used in the production of tequila. It is native to the Caribbean as well as many regions of Mexico like Colima, Nayarit, Jalisco and more. In 2001, the Mexican government and European Union agreed upon the classification of tequila and its categories. All 100% blue agave tequila must be made from the A. tequilana 'Weber's Blue' agave plant, to rigorous specifications and only in certain Mexican states. Blue agave is significantly different from other types of agave because it is higher in fructose and much sweeter compared to the rest. It is also the primary source for agave syrup, a nectary sweetener made for consumption.
Ecology
Agave species are used as food plants by the larvae of some Lepidoptera (butterfly and moth) species, including Batrachedra striolata, which has been recorded on A. shawii.[citation needed]
Toxicity
Some species contain components in their juice which can cause dermatitis for some people.
Uses
Fibers inside a huachuca agave leaf (Agave parryi)
Agave harvesting in Java, 1917
The ethnobotany of the agave was described by William H. Prescott in 1843:
But the miracle of nature was the great Mexican aloe, or maguey, whose clustering pyramids of flowers, towering above their dark coronals of leaves, were seen sprinkled over many a broad acre of the table-land. As we have already noticed its bruised leaves afforded a paste from which paper was manufactured, its juice was fermented into an intoxicating beverage, pulque, of which the natives, to this day, are extremely fond; its leaves further supplied an impenetrable thatch for the more humble dwellings; thread, of which coarse stuffs were made, and strong cords, were drawn from its tough and twisted fibers; pins and needles were made from the thorns at the extremity of its leaves; and the root, when properly cooked, was converted into a palatable and nutritious food. The agave, in short, was meat, drink, clothing, and writing materials for the Aztec! Surely, never did Nature enclose in so compact a form so many of the elements of human comfort and civilization!
The four major edible parts of the agave are the flowers, the leaves, the stalks or basal rosettes, and the sap (in Spanish: aguamiel, meaning "honey water"). The sap of some species can also be used as soap.
Food and fiber
Each agave plant produces several pounds of edible flowers during its final season. The stalks, which are ready during the summer, before the blossom, weigh several pounds each. Roasted, they are sweet and can be chewed to extract the sap or aguamiel, like sugarcane. When dried out, the stalks can be used to make didgeridoos. The leaves may be collected in winter and spring, when the plants are rich in sap, for eating. The leaves of several species also yield fiber, for instance, A. sisalana, the sisal hemp, and A. decipiens, the false sisal hemp. A. americana is the source of pita fiber, and is used as a fiber plant in Mexico, the West Indies, and southern Europe.
The agave, especially A. murpheyi, was a major food source for the prehistoric indigenous people of the Southwestern United States. The Hohokam of southern Arizona cultivated large areas of agave.
The Navajo similarly found many uses for the agave plant. A beverage is squeezed from the baked fibers, and the heads can be baked or boiled, pounded into flat sheets, sun dried, and stored for future use. The baked, dried heads are also boiled and made into an edible paste, eaten whole, or made into soup. The leaves are eaten boiled, and the young, tender flowering stalks and shoots are roasted and eaten as well. The fibers are used to make rope, the leaves are used to line baking pits, and the sharp-pointed leaf tips are used to make basketry awls.[citation needed]
During the development of the inflorescence, sap rushes to the base of the young flower stalk. Agave syrup (commonly called agave nectar), a sweetener derived from the sap, is used as an alternative to sugar in cooking, and can be added to breakfast cereals as a binding agent. Extracts from agave leaves are under preliminary research for their potential use as food additives.
Beverages and tequila
Main article: Tequila
The sap of A. americana and other species is used in Mexico and Mesoamerica to produce pulque, an alcoholic beverage. The flower shoot is cut out and the sap collected and subsequently fermented. By distillation, a spirit called mezcal is prepared; one of the best-known forms of mezcal is tequila. A. tequilana or A. tequilana var. azul is used in the production of tequila. A. angustifolia is widely used in the production of mezcal and pulque, though at least 10 other Agave species are also known to be used for this.
Research
Agave can be used as the raw material for industrial production of fructans as a prebiotic dietary fiber. Agave contains fructooligosaccharides, which are naturally occurring oligosaccharides that support safely subjecting peanut-allergic people to allergen immunotherapy. Resulting from its natural habitat in stressful environments, agave is under preliminary research for its potential use in germplasm conservation and in biotechnology to better anticipate the economic effects of global climate change. It may also have use as a bioethanol or bioenergy feedstock.
Saw this in Gros Morne National Park about two weeks ago.
Chicory or Wild Succory is a tall, perennial herb with a deep taproot closely related to the dandelion plant. All parts of this plant are edible in the springtime...the greens are edible in spring and summer....and the root is edible in all seasons.
It is the root, though, which makes this plant most interesting. Its roots can be dug up any time,cleaned and roasted until they turn dark brown and break easily. The roasted roots can be ground and brewed like coffee... but they make a much stronger brew than coffee beans. Prepared this way, it has a rich caramel flavor and leaves a semi-sweet pleasantly smooth after taste....plus no caffeine! :-)
Chicory is even added to certain coffee blends today ...chicory root being best known as a key ingredient in the famous coffee blends from New Orleans. Chicory blended with coffee actually produces a smoother, more enjoyable cup of coffee, as proved by extensive blind taste tests among coffee drinkers. Chicory offsets what many think of as the bitter taste of coffee.
Indeed, chicory is said to have many other benefits ....ranging from protecting the liver from effects caused by excessive coffee drinking to being used in dog food as a natural prebiotic that improves the balance of bacteria in the dog's digestive system
Sydney is from Vermont. As an actor/comedian, she currently is studying improv in New York City. She loves making people laugh and teaching about food. @Bigtasteleanwaist's slogan is "Transforming naughty treats into clean eats!" Sydney provides dozens of tasty recipes on Instagram and her website.
For St. Patricks Day, Sydney made Wheatgrass Zoats containing a full serving of Pines Wheat Grass. Starting your day with greens is always a good way to help you achieve the 3 to 5 recommended servings per day. A teaspoon of Pines mixed into your breakfast recipe is equal nutritionally to a large spinach or kale salad. Here is Sydney's recipe:
This is my bowl of wheatgrass zoats!
1/2c egg whites
1/2c cashew milk
1/3 zucchini grated
2 Tbs coconut flour
1 tsp @wheatgrass_people wheatgrass
1/4 tsp vanilla extract
2 droppers of @sweetleafstevia vanilla creme stevia
Pinch of salt
Combine in a small sauce pan and stir constantly over medium low heat until it turns into oatmeal consistency.
#PinesWheatGrass was the original #greensuperfood. We follow the 80-year old standard of amber glass bottles with special metal caps so that the oxygen can be removed. Without this protection, valuable nutrients are lost to oxidation.
Pines offer the most servings per container. Bigger serving sizes for similar products allows a poor quality product look better on a nutritional facts panel. but with fewer servings per container, plastic tub products are much more expensive for a product that is dull and oxidized rather than fresh and vibrant like Pines.
Pines is grown in a correct climate with ample rainfall. It does not need irrigation water from the contaminated and nearly depleted #Ogallala Aquifer. Our facilities are modern and built for #organic human food, not animal feed for the meat industry. That makes Pines the only #wheatgrass from Kansas that is truly #vegan
Sydney's Website: sydneyantares.wordpress.com/
Sydney's Instagram: www.instagram.com/bigtasteleanwaist/
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
More tags: #zoats #lowcarb #highprotein #cashewmilk #highfiber #prebiotic #probiotic #stpartricksday #fitness #bodybuilding #triathlon #marathon #spartanrace #stamina #endurance #MightyGreens #GreenDuo #athlete #run #running #glutenfree #kosher #paleo
Have we forgotten that the reason we take green superfoods is to get more GREEN food nutrition in our diets?
In order to maximize the profits for companies selling them, Green foods are often packaged in cheap plastic tubs or cheap paper packets. In fact, even some wheatgrass is packaged that way.
All Pines products follow the standard used by quality green superfood companies for 80-years. For 40 of those years, Pines has always packaged in amber glass bottles with special metal caps containing tight seals that allow us to remove the oxygen from each bottle. That protects the product from oxidation and loss of nutrients that occurs when sensitive green food products are packaged in plastic tubs or paper packets.
Those recognized for their abilities in food preparation source individual ingredients rather than using complex blends which do not allow you to see the individual ingredients. This is especially a problem for #greensuperfood products like #wheatgrass, which can be blended with darkly colored ingredients to hide poor color and quality. When you select single ingredients rather than blends, you can see, smell, touch and taste each individual ingredient for quality.
Many companies that produce blends do not grow most of the ingredients themselves but deal with dozens of suppliers from far flung places, often China, for the cheapest price without consideration for quality.
With Pines, nearly all our products consist of only one or two ingredients that we grow ourselves on our own #familyfarm. All our products are certified #organic, #nongmoproject verified, #raw and #glutenfree. We are renown for the most nutrition per consumer dollar.
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/.
More tags: #marathon #protein #probiotics #prebiotics #workout #bodybuilding #athlete #spartan #ironman #nitricoxide #antioxidants #vegan #vegetarian #paleo #MightyGreens #GreenDuo #smoothie #superfood #vegetables
"I had to add 1 heaping teaspoon of @wheatgrass_people wheatgrass into my coconutflour crêpes in order to justify crumbling up a @levain_bakery oatmeal raisin cookie on top. #thebest
"I also added a good serving of protein with a giant scoop of vanilla whey ice cream! Made from ice, cashew milk, 1 scoop vanilla @questnutrition protein powder, erythritol sweetener and cashew milk. (Blended to perfection in the @vitamix)
"Needless to say..feeling pretty festive over here." ☺️
This recipe is from our Instagram friend, Sydney (@Bigtasteleanwais). As an actor/comedian, Sydney currently is studying improv in New York City. Sydney loves making people laugh and teaching about food. Her slogan is "Transforming naughty treats into clean eats!." Sydney provides dozens of tasty recipes on Instagram and her website.
#PinesWheatGrass was the original #greensuperfood and still the only one packaged in amber glass bottles with special metal caps so that the oxygen can be removed. Without this protection, valuable nutrients in plastic containers or paper packets are lost to oxidation.
Other producers use bigger serving sizes to allow a poorer quality product look better on a nutritional facts panel. That results in fewer servings per container so you end up paying more per serving for a product that has a dull color and is oxidized rather than being fresh and vibrant like Pines.
Pines is grown in an appropriate climate in areas with ample rainfall. Unlike other #wheatgrass from Kansas, we do not need or use irrigation water from the contaminated and nearly-depleted #Ogallala Aquifer. Our facilities are the only ones in Kansas that were built for #organic human food, not pesticide-based animal feed for the meat industry. That makes Pines the only wheatgrass from Kansas that is truly organic and #vegan.
Sydney's Website: sydneyantares.wordpress.com/
Sydney's Instagram: www.instagram.com/bigtasteleanwaist/
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
More Tags: #highprotein #prebiotic #probiotic #fitness #bodybuilding #triathlon #marathon #spartanrace #stamina #endurance #MightyGreens #GreenDuo #athlete #run #running #glutenfree #kosher #paleo #antioxidants #enzymes #chlorophyll #gmofree
Health benefits
Potential health benefits of banana consumption. By a high potassium to sodium content, bananas may prevent high blood pressure and its complications. High fiber content may also contribute to this effect. High potassium may also prevent renal calcium loss, in effect preventing bone breakdown. In diarrhea, it contributes with electrolyte replacement, as well as increased absorption of nutrients. Bananas also have some antacid effect, protecting from peptic ulcers. Pectin content, a hydrocolloid, can ease constipation by normalizing movement through the intestine. The low glycemic index in unripe bananas is of particular benefit to people with diabetes. High fructooligosaccharide content may work as a prebiotic, nourishing the intestinal flora to produce beneficial vitamins and enzymes. Carotenoid content has antioxidant effects, and protects against vitamin A deficiency, resulting in e.g. night blindness. Moderate consumption decreases risk of kidney cancer, possibly due to antioxidant phenolic compounds In contrast, large consumption of highly processed fruit juice increases the risk of kidney cancer.
Fruit consumption in general decreases the risk of age-related muscular degeneration
### ........must view as slide show.......##
The almond (/ɑːmənd/) (Prunus dulcis, syn. Prunus amygdalus, Amygdalus communis, Amygdalus dulcis) (or badam in Indian English, from Persian: بادام) is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached). Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
DESCRIPTION
TREE
The almond is a deciduous tree, growing 4–10 m in height, with a trunk of up to 30 cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long, with a serrated margin and a 2.5 cm petiole. The flowers are white to pale pink, 3–5 cm diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30°C and the tree buds have a chilling requirement of between 300 and 600 hours below 7.2°C to break dormancy.
Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
DRUPE
The almond fruit measures 3.5–6 cm long. In botanical terms, it is not a nut, but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur.
ORIGIN & HISTORY
The almond is native to the Mediterranean climate region of the Middle East, eastward as far as the Indus. In India, it is known as badam. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States.
The wild form of domesticated almond grows in parts of the Levant; almonds must first have been taken into cultivation in this region. The fruit of the wild forms contains the glycoside amygdalin, "which becomes transformed into deadly prussic acid (hydrogen cyanide) after crushing, chewing, or any other injury to the seed."[8]
Wild almonds are bitter, the kernel produces deadly cyanide upon mechanical handling, and eating even a few dozen in one sitting can be fatal. Selection of the sweet type, from the many bitter types in wild, marked the beginning of almond domestication. How humans selected the sweet type remains a mystery.[9] It is unclear as to which wild ancestor of the almond created the domesticated species. Ladizinsky suggests the taxon Amygdalus fenzliana (Fritsch) Lipsky is the most likely wild ancestor of the almond in part because it is native of Armenia and western Azerbaijan where it was apparently domesticated.
While wild almond species are toxic, domesticated almonds are not; Jared Diamond argues that a common genetic mutation causes an absence of amygdalin, and this mutant was grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards". Zohary and Hopf believe that almonds were one of the earliest domesticated fruit trees due to "the ability of the grower to raise attractive almonds from seed. Thus, in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of grafting". Domesticated almonds appear in the Early Bronze Age (3000–2000 BC) such as the archaeological sites of Numeria (Jordan), or possibly a little earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt (ca. 1325 BC), probably imported from the Levant. Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany is the northernmost, though the domesticated form can be found as far north as Iceland.
ETYMOLOGY & NAMES
The word "almond" comes from Old French almande or alemande, Late Latin *amandula, derived through a form amygdala from the Greek ἀμυγδαλή (amygdalē) (cf. amygdala), an almond. The al- in English, for the a- used in other languages may be due a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla; the British pronunciation ah-mond and the modern Catalan ametlla and modern French amande show a form of the word closer to the original. Other related names of almond include Mandel or Knackmandel (German), mandorlo (Italian), amêndoa (Portuguese), and almendra (Spanish).
The adjective "amygdaloid" (literally "like an almond") is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a triangle and an ellipse. See, for example, the brain structure amygdala, which uses a direct borrowing of the Greek term amygdalē.
PRODUCTION
The world produced 2.00 million tonnes of almonds in 2011 according to Food and Agriculture Organization, with United States the largest producer at 0.73 million tonnes. The apparent 50% decrease in production by the United States led to a calculated percentage of world production decrease from 56% to 36%; however, a 2013 news article indicated the United States produced at least 80% of the world's supply.
Spain has one of the most diverse commercial cultivars of almonds. It is grown in Spain's Catalonia, Valencia, Murcia, Andalusia, and Aragón regions and the Balearic Islands. In Greece, most of the production comes from the region of Magnesia at the area of Almyros. The most cultivated types of almonds in Greece are ferragnes and Texas (mission), which are known for their sweet taste and premium quality. Because of its quality, it is used as a luxury nut. In Turkey, most of the production comes from the Aegean, Marmara, and Mediterranean regions.
In the United States, production is concentrated in California, with almonds being California's third-leading agricultural product, its top agricultural export in 2008, and 100% of the U.S. commercial supply. The United States is the dominant supplier of almonds. In 2011, the country exported about 637,000 metric tons, valued at US$2.8 billion. Almonds were mostly exported as shelled almonds (70%), with the remainder being either unshelled or processed.
Australia is the largest almond production region in the Southern Hemisphere. In 2013, Australia contributed to 5.9% of the world almond supply. Most of the almond orchards are located in New South Wales, Victoria, and South Australia.
In 2013 and 2014, environmental problems in California affected the almond supply, contributing to higher almond prices worldwide. Since 2013, rising demand for almonds has contributed to higher prices worldwide and increased production in California.
POLLINATION
The pollination of California's almonds is the largest annual managed pollination event in the world, with close to one million hives (nearly half of all beehives in the USA) being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory beekeepers from at least 49 states for the event. This business has been heavily affected by colony collapse disorder, causing nationwide shortages of honey bees and increasing the price of insect pollination. To alleviate almond growers from the rising cost of insect pollination, researchers at the Agricultural Research Service (ARS) have developed a new line of self-pollinating almond trees. Self-pollinating almond trees, such as the 'Tuono', have been around for a while, but their harvest is not as desirable as the insect-pollinated California 'Nonpareil' almond tree. The 'Nonpareil' tree produces large, smooth almonds and offers 60–65% edible kernel per nut. The 'Tuono', however, has thicker, hairier shells and offers only 32% of edible kernel per nut, but having a thick shell has advantages. The 'Tuono’s' shell protects the nut from threatening pests such as the navel orangeworm. ARS researchers have managed to crossbreed the pest-resistant 'Tuono' tree with the 'Nonpareil', resulting in hybridized varieties of almond trees that are self-pollinated and maintain a high nut quality. The new, self-pollinating hybrids possess quality skin color, flavor, and oil content, and reduce almond growers’ dependency on insect pollination.
DESEASES
Almond trees can be attacked by an array of damaging organisms, including insects, fungal pathogens, plant viruses, and bacteria. Symptoms can vary depending on the organism attacking the plant.
SWEET & BITTER ALMONDS
The seeds of Prunus dulcis var. dulcis are predominantly sweet, but some individual trees produce seeds that are somewhat more bitter. The genetic basis for bitterness involves a single gene, the bitter flavour furthermore being recessive, both aspects making this trait easier to domesticate. The fruits from Prunus dulcis var. amara are always bitter, as are the kernels from other Prunus species, such as apricot, peach, and cherry (to a lesser extent).
The bitter almond is slightly broader and shorter than the sweet almond, and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on soluble glucosides, amygdalin, and prunasin, yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde. Bitter almonds may yield from 4–9 mg of hydrogen cyanide per almond. Extract of bitter almond was once used medicinally, but even in small doses, effects are severe, and larger doses can be deadly; the cyanide must be removed before consumption.
All commercially grown almonds sold as food in the United States are of the "sweet" variety. However, The US Food and Drug Administration reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds. Eating such almonds could result in vertigo and other typical bitter almond (cyanide) poisoning effects.
Certain health food stores sell "bitter almonds" or "apricot kernels" labeled as such.
CULINARY USES
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.
Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly muesli or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including jesuites), cookies (including French macarons, macaroons), and cakes (including financiers), noghl, and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole ("green almonds") when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.
Almond cookies, Chinese almond biscuits, and Italian ricciarelli are made with almonds.
In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (αμυγδαλωτά). Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets. In addition, a soft drink known as soumada is made from almonds in various regions.
In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called chaqale bâdam. Also sweet almonds are used to prepare a special food for babies, named harire badam. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year parties.
In Italy, the bitter almonds from apricots are the base for amaretti (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10-20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. In Puglia and Sicily, pasta di mandorle (almond paste) is used to make small soft cakes, often decorated with jam, pistachio, or chocolate. In Sicily, almond milk is a popular refreshing beverage in summer.
In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions of Essaouira and Souss are also known for amlou, a spread made of almond paste, argan oil, and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make sellou (also called zamita in Meknes or slilou in Marrakech), a sweet snack known for its long shelf life and high nutritive value.
In South Asian cuisine, almonds are the base ingredients of pasanda-style and Mughlai curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a popular summer drink. Almonds are also sold as a snack with added salt.
Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in "raw milk" (see raw foodism).
The 'Marcona' almond cultivar is recognizably different from other almonds, and is marketed by name. The kernel is short, round, relatively sweet, and delicate in texture. It has been grown in Spain for a long time and its origin is unknown; the tree is very productive, and the shell of the nut is very hard. 'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish chefs to prepare a dessert called turrón.
ALMOND FLOUR & SKINS
Almond flour is often used as a gluten-free alternative to wheat flour in cooking and baking.
Almonds contain polyphenols in their skins consisting of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin prebiotic dietary fiber have commercial interest as food additives or dietary supplements.
ALMOND SYRUP
Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar.
The Grocer's Encyclopedia (1911) noted, "Ten parts of sweet almonds are generally employed to three parts of bitter almonds"; however, due to the cyanide found in bitter almonds, modern syrups generally consist of only sweet almonds.
NUTRITION
he almond is a nutritionally dense food and is a rich source of vitamin E, containing 26 mg per 100 g. They are also rich in dietary fiber, B vitamins, essential minerals such as magnesium, copper, manganese, calcium, and potassium as well as monounsaturated fats and polyunsaturated fats (see nutrient table), fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols such as Beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol, which have been associated with cholesterol-lowering properties.
Preliminary research associates consumption of almonds with elevated blood levels of high density lipoproteins and lower low density lipoproteins.
Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms (e.g., oral allergy syndrome, contact urticaria) to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms).
During the digestion process in humans, almond flour may be fermented into short-chain fatty acids, most notably butyrate which is a substrate for cells lining the large intestine.
OILS
Almonds are a rich source of oil, with values ranging between 36 to 60% of kernel dry mass. A study by Venkatchalam and Sathe suggests almonds contain approximately 44% oils, of which 62% is monounsaturated oleic acid (an omega-9 fatty acid), 29% is linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 9% is saturated fatty acid.
"Oleum amygdalae", the fixed oil, is prepared from either sweet or bitter almonds and is a glyceryl oleate, with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Sweet almond oil is obtained from the dried kernel of sweet almonds.
The oil is good for application to the skin as an emollient, and has been traditionally used by massage therapists to lubricate the skin during a massage session.
Almond oil can also be used as a wood conditioner of certain woodwind instruments, such as the oboe and clarinet.
AFLATOXINS
Almonds, like other tree nuts, are susceptible to aflatoxin-producing molds. Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, previously infested almonds, and almond pests such as navel orangeworm. High levels of mold growth typically appear as gray to black filament like growth. It is unsafe to eat mold infected tree nuts.
Some countries have strict limits on allowable limits for aflatoxin contamination on almonds, and require adequate testing before the nuts can be marketed to their citizens. The European Union, for example, introduced a mandatory requirement since 2007 that all almond shipments to EU must be tested for aflatoxin. If aflatoxin does not meet the strict safety regulations, the entire consignment may be reprocessed to eliminate the aflatoxin or it must be destroyed.
The almond industry not only tests and processes almonds to ensure infected almonds do not reach the market, the industry also takes steps to prevent sources that cause contamination. These steps include proper orchard management, winter sanitation, early harvest, proper storage among others.
MANDATORY PASTEURIZATION IN CALIFORNIA
The USDA approved a proposal by the Almond Board of California to pasteurize almonds sold to the public, after tracing cases of salmonellosis to almonds. The almond pasteurization program became mandatory for California companies in 2007. Raw, untreated California almonds have not been available in the U.S. since then.
California almonds labeled "raw" must be steam-pasteurized or chemically treated with propylene oxide. This does not apply to imported almonds or almonds sold from the grower directly to the consumer in small quantities. The treatment also isn't required for raw almonds sold for export outside of North America.
The Almond Board of California claims “PPO residue dissipates after treatment”; however, the EPA reports “Propylene oxide has been detected in fumigated food products; consumption of contaminated food is another possible route of exposure.” PPO is classified by the EPA as a “Group B2, probable human carcinogen.”
The USDA-approved marketing order was challenged in court by organic farmers organized by the Cornucopia Institute, a Wisconsin-based farm policy research group. According to the Cornucopia Institute, this almond marketing order has imposed significant financial burdens on small-scale and organic growers and damaged domestic almond markets. A federal judge dismissed the lawsuit in the spring of 2009 on procedural grounds. In August 2009 farmers were appealing.
CULTURAL ASPECTS
The almond is highly revered in some cultures. The tree originated in the Middle East, and is mentioned numerous times in the Bible.
In the Hebrew Bible, the almond was a symbol of watchfulness and promise due to its early flowering. In the Bible the almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as "among the best of fruits". In Numbers 17 Levi is chosen from the other tribes of Israel by Aaron's rod, which brought forth almond flowers. According to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate. The almond blossom supplied a model for the menorah which stood in the Holy Temple, "Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other...on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers" (Exodus 25:33–34; 37:19–20). Similarly, Christian symbolism often uses almond branches as a symbol of the Virgin Birth of Jesus; paintings often include almonds encircling the baby Jesus and as a symbol of Mary. The word "Luz", which appears in Genesis 30:37, is sometimes translated as "hazel", may actually be derived from the Aramaic name for almond (Luz), and is translated as such in some Bible versions such as the NIV.[61] The Arabic name for almond is "laoz". In some parts of the Levant it is pronounced "loz", which is very close to its Aramaic origin.
_____________________________________
ALMOND MILK is a beverage made from ground almonds, occasionally used as a substitute for dairy milk.
Unlike animal milk, almond milk contains neither cholesterol nor lactose. As it does not contain any animal products, it is acceptable to vegans, and vegetarians, and others who abstain from dairy products. Commercial almond milk products often come in plain, vanilla, or chocolate flavors and are sometimes enriched with vitamins. Almond milk can also be made at home by grinding almonds with water in a blender.
Almond milk is slightly beige in colour and has a creamy texture and nutty taste. It is easy to make at home or purchase in long-life cartons at the supermarket.
HISTORY
In the Middle Ages, almond milk was known in both the Islamic world and Christendom. As a nut (the "fruit of a plant"), it is suitable for consumption during Lent. Almond milk was a staple of medieval kitchens because cow's milk could not keep for long without spoiling.[citation needed]
Historically, almond milk was also called amygdalate. It was consumed over a region stretching all the way from the Iberian Peninsula to East Asia. Le Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.
In the United States, almond milk remained a fairly niche health food item until the late 2000s, when its popularity began to increase. In 2011 alone, almond milk sales increased by 79%. In 2013, it surpassed soy milk as the most popular plant-based milk in the U.S. Popular brands of almond milk include Blue Diamond's Almond Breeze and WhiteWave Foods' Silk PureAlmond.
NUTRITION
Almonds are rich in nutrients including fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper, and calcium. "The UK Institute of Food Research found finely ground almonds contain potential prebiotic properties that could help boost digestive health by increasing the levels of certain beneficial bacteria in the stomach".
Almond milk has less protein than cow's milk and other animal milk substances. For children with atopic dermatitis under two years of age, almond milk is not a suitable replacement for breast milk, cow's milk, or hydrolyzed formulas due to the low protein.
PRODUCTION
The basic method to make almond milk at home is to run soaked almonds in a blender with water and honey (or any other natural sweetener), then strain out the almond pulp (flesh) with a strainer, cheesecloth, or nut milk bag. One can also blend almond butter with water and sweeteners.
WIKIPEDIA
via WordPress ift.tt/1OMOtQZ
Xin chia sẻ với các mẹ 3 bài thuốc dân gian hữu hiệu là cách trị tiêu chảy ngay tức thì cho bé mới chớm bị. Nhiều mẹ đã áp dụng và thấy hiệu quả ngay trong ngày đã đỡ được tiêu chảy luôn.
Các cách trị tiêu chảy cho bé
Trị tiêu chảy – Cách thứ nhất: Sử dụng lá ổi
Đây là bài thuốc dân gian từ xưa đã hay được áp dụng để trị tiêu chảy cho bé. Lấy vài ngọn lá ổi non (bé trai lấy 7 ngọn, bé gái 9 ngọn), đem rửa sạch rồi giã nát với vài hạt muối trắng. Sau đó, lọc lấy nước cho bé uống.
Bé chỉ cần luống 2 lần/ ngày là bệnh đã thuyên giảm ngay rồi!
Bệnh tay chân miệng ở trẻ
Chế độ dinh dương cho trẻ sơ sinh
Trẻ sơ sinh biếng ăn phải làm sao
Trị tiêu chảy – Cách thứ 2: Lá mơ trứng
Các mẹ hồi nhỏ chắc vẫn còn nhớ ông bà, ba mẹ mình thường hay làm lá mơ trứng cho ăn khi bị đau bụng, tiêu chảy. Cách này vẫn được áp dụng phổ biến đến bây giờ vì tính hiệu quả của nó.
Nếu bé đã được 2 tuổi trở lên, răng mọc tương đối đầy đủ, có thể nhai được thì mẹ hãy làm món trắng gà lá mơ chiên cho bé ăn.
Rất đơn giản, mẹ chỉ cần hái một nắm lá mơ nhỏ (lá mơ tím tốt hơn và thơm hơn lá mơ trắng), đem rửa sạch và ngâm với nước muối loãng khoảng 5 phút. Sau đó, vớt ra để ráo nước.
Tiếp theo, đem lá mơ thái thật nhỏ, cho vào bát, đập 1 quả trứng và thêm cút muối vào đánh tan. Nếu mẹ ở quê có lá chuối thì kiếm lấy 2 lá tươi hơ qua lửa cho mềm.
Lót một lá chuối xuống đáy chảo, đổ hỗn hợp lá mơ- trứng lên, rải đều ra, lấy lá chuối còn lại đậy lên. Đun nhỏ lửa đến khi mặt dưới chín thì lât mặt còn lại xuống cho trứng và lá mơ chín đều. Nếu không có lá chuối thì hấp cách thủy cho bé ăn, không nên chiên dầu. Tuy nhiên, có lá chuối trứng sẽ thơm và ngon hơn.
Mẹ làm cho bé ăn ngày 2 lần là bé sẽ khỏi. Nếu bé chưa tự ăn được, vẫn còn đang bú sữa mẹ lá chính thì mẹ có thể ăn nhiều để cho bé bú nhé!
Cách thứ 3 để trị tiêu chảy: Bổ sung lợi khuẩn probiotic cho bé
khi trẻ bị tiêu chảy là do hệ sinh thoái đường ruột mất cân bằng, các hại khuẩn chiếm ưu thế nên cần bổ sung lợi khuẩn probiotic ngăn chặn các hại khuẩn gây bệnh, lấy lại sự cân bằng của đường ruột. Ngoài ra, Probiotic và prebiotic giúp cải thiện các triệu chứng bị viêm da dị ứng ở bé.
Các chuyên gia dinh dưỡng khuyên rằng, mẹ nên bổ sung cho bé các lợi khuẩn probiotic chiết xuất từ kim chi, bào chế dưới dạng men vi sinh và được sản xuất bằng công nghệ Lab2Pro giúp đưa được toàn bộ lợi khuẩn probiotic còn sống xuống đường ruột. Ngoài ra, các men vi sinh này còn có chứa prebiotic là nguồn thức ăn nuôi dưỡng lợi khuẩn probiotic phát triển.
Mẹ không chỉ cho bé uống khi bị tiêu chảy hay bị các bệnh đường tiêu hóa khác mà nên cho bé uống liên tục từ 3 – 6 tháng để giúp bé có hệ tiêu hóa tốt, phòng tránh được nhiều bệnh và giúp bé ăn ngon, hấp thụ thức ăn tốt hơn!
Chúc các mẹ nuôi con tốt!
The post MẸO HAY TRỊ TIÊU CHẢY CHO BÉ MỚI CHỚM BỊ NGAY TẠI NHÀ appeared first on Chăm sóc mẹ và bé.
Balcony gardening. Nice weather again. Hicima leaves are inedible. Poisonous!
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
Balcony gardening. Nice weather again. Hicima leaves are inedible, in fact they are very poisonous.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
Balcony gardening. Nice weather again. Hicima leaves are inedible. Poisonous!
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
It’s getting colder so our growing season will likely end very soon.
Balcony gardening. Huge beautiful leaves which are poisonous when eaten. ☠️
Nice weather again. Hicima leaves are totally inedible.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
The Duo used their super powers to teleport and then levitate while carrying bottles of Green Duo and #Mighty Greens for the harvest crew. The Green Duo wants everyone to eat plenty of dark green leafy vegetables, especially the Pines' harvest crew.
The Green Duo are experts on the research by Charles Schnabel that began in 1932. Dr. Schnabel is the Superheroes' hero,. The Green Duo agree with Steve Meyerowitz, author of the popular "Wheatgrass: Nature's Finest Medicine," when he gave Dr. Schnabel the title, "The Father of Wheatgrass" in the book's dedication to him.
The Green Duo is pleased with how well Pines follows Dr. Schnabel's standards, but is disappointed with other producers. There are only a handful of producers of whole food wheatgrass and alfalfa in the United States, and Pines is one of them.. Most have their own products but also sell what they produce to hundreds of companies that market hundreds of green superfood products.
Pines produces whole food greens using state-of-the-art, computer-controlled, stainless-steel facilities, designed exclusively for Certified Organic, gmo free, gluten free, Kosher wheatgrass, alfalfa and other cereal grasses.
If you don't use Pines' labeled products, do you know where and how the green superfoods powders you are using were grown? Are they truly #organic? Are they truly vegan.
If a company says their wheatgrass and alfalfa comes from Kansas, and the company isn't Pines, there is only one other Kansas producer besides Pines, and that producer, starting in 1946, was a major producer of pesticide-based alfalfa for animals used by the factory-farm, confined animal, mechanized meat industry.
Please go to www.kansaswheatgrass.com and click the equipment tab to learn more.
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr:
www.flickr.com/…/13449270@N03/sets/72157649797633419
Pines Tumblr: pineswheatgrass.tumblr.com/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
The CDC says that nine out of ten Americans do not eat enough vegetables. When grown naturally outdoors in cold weather, wheatgrass is a very nutrient-dense leafy green super food. That makes it an an economical and convenient way to increase dark green vegetable nutrition in the diet.
Tablets and capsules of green super foods are convenient, while powders are great in smoothies and recipes. The greener the super food, the more nutrition it contains.
Unfortunately, in order to maximize profits, some companies package their greens in cheap plastic tubs or paper packets. That results in a loss of color and nutrition due to oxidation.
Since we introduced Pines Wheat Grass more than 40 years ago, we have always packaged our products in amber glass bottles with special metal caps. The caps contain tight seals that allow us to remove the oxygen. Removing oxygen prevents nutrient loss through oxidation. Our products also stay fresher between uses because of the seals in the metal caps.
We are proud of our products. That's why we use oxygen-free bottles with the special caps. That safeguard is not possible when green food products are packaged in plastic tubs or paper packets.
For more information about our products and how we remove the oxygen, please go to:
wheatgrass.com/pines-removes-oxygen/
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
Tags: #greensuperfood #smoothie #marathon #athlete #triathlon #MMA #OCR #spartanrace #organic #nongmo #gmofree #glutenfree #raw #antioxidant #vegan #Kosher #wheatgrass #PinesWheatGrass #greenfood #greens #vegetables #veggies #MightyGreens #stamina #endurance #wheatgrassshots #GreenDuo #probiotics #prebiotics #bodybuilding
She felt this indicated we approved of the meat industry.
We are opposed to the meat industry. In fact, we are the only producer of wholefood wheatgrass that doesn't use facilities designed for the meat industry.
Ours are designed and used exclusively for 100% certified organic, non-gmo, nutrient-dense #vegetables for humans.
We believe animals should be treated with kindness and respect. Traditionally, killing an animal for food was sacred. It was said that the meat from an animal treated with cruelty carries with it the anger about its treatment.
In a like manner, we believe wheatgrass grown seven times faster than natural, at temperatures four times higher than natural and 300 times closer together than natural, results in pale, spindly leaves that may recognize they were not grown as nature intended.
At least in terms of nutritional value, mold contamination and bacteria, plants grown that way carry with them measurable negative characteristics.
Charles Schnabel and other scientists, who grew wheatgrass for the research that inspired Ann Wigmore, used a #wholefood #prebiotic #wheatgrasspowder.
It was harvested after months of slow growth in often-freezing temperatures. #PinesWheatGrass has been produced that same way for the past 40 years. We would never grow it in trays! .
Here are pictures of tray and real wheatgrass. Besides spindly leaves from crowded condition in the top picture, please notice the tangle of moldy roots. Those roots are supposed to go a foot deep in rich soil!
Certainly, people receive benefits from #wheatgrass grown under unnatural conditions, but we want consumers to be aware that there is a way to grow wheatgrass in harmony with nature that provides better #health and #nutrition.
Pines Website: www.wheatgrass.com/
More about Dr. Schnabel: www.cerophyl.net/
More tags: #vegan #antioxidant #nitricoxide #athlete #triathlete #marathon #biking #running #swimming #endurance #stamina #chlorophyll #blood #fitness #bodybuilding #exercise #vegetarian #vegetables #detox #smoothie #MightyGreens #GreenDuo
ALMA has observed stars like the Sun at a very early stage in their formation and found traces of methyl isocyanate — a chemical building block of life. This is the first ever detection of this prebiotic molecule towards a solar-type protostar, the sort from which our Solar System evolved. The discovery could help astronomers understand how life arose on Earth.
More information: www.eso.org/public/images/eso1718a/
Credit:
ESO/Digitized Sky Survey 2/L. Calçada
copyright © Mim Eisenberg/mimbrava studio. All rights reserved.
Thanks to Dr. McElroy of Pet Med Plus, who x-ray'd Zoe Bear without sedation or anesthesia in order to diagnose her arthritis and abdominal gas, we've changed her diet from one healthy food to another, more digestible type, added a supplement containing probiotics and a prebiotic, put her on a half-dose of Metacam and gave her four laser treatments, Zoe Bear is doing great.
I also thank Ralph at The Dog Spot for his good variety of healthy dog foods and supplements and for his concern about Zoe Bear. Today was her first outing in quite a while. We went to The Dog Spot to pick up her new step-in harness. Happily for everybody, in walked Jonathan and Lisa with their 7-month-old blue Great Dane, Maia (Maya?), and the two dogs, at opposite ends of the size (and age) spectrum, got along really well. Maia still has some growing to do, as her father weighed 200 pounds! This photo is not great (the blurry white at the end of Zoe Bear is her furiously wagging tail), but it's the best I could do at the time.
I'm really sorry I haven't been around hardly at all. That will be the case for a while.
******************
See my photos on 500px.
Or on fluidr.
Zoe Bear's set on Flickr:
www.flickr.com/photos/mimbrava/6053899242/
I invite you to stroll through My Galleries.
Chocolate Banana Espresso
1-1/2 cups cashew milk
2 scoops vegan chocolate fudge protein
2 tbsp powdered peanut butter
1 tbsp dutch cocoa
1 tsp cinnamon
1 tsp espresso powder
1-1/4 tsp Pines Organic wheatgrass powder from @wheatgrass_people
1 cup crushed ice
blend in @vitamix
As always, #ckscooking :-)
CK Hall (@ckscooking) is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools!
Pines Wheat Grass is convenient and economical way to add more #antioxidant #vegetable #nutrition to help protects us against disease and help ensure a long life. A rounded teaspoon of powder or seven tablets is the nutritional equivalent to a serving of spinach or kale, which costs much more per serving.
Pines Wheat Grass was the first #GreenSuperfood and the first #wheatgrass. As wholefoods, Pines products are #prebiotic and promote the growth of the #probiotic bacteria we need for good health.
We have grown our #wheatgrass in accordance with the scientific research for nearly 40 years. Never forced to grow too quickly indoors in crowded trays, #PinesWheatGrass is grown as nature intended. It is harvested as a short grass after slow growth outdoors in often-freezing temperatures. This peak nutrition period occurs only once a-year for a few days.
Pines is unique because we are not a part of the pesticide-based, animal feed industry. Since 1976, Pines' farm families have always been 100% organic. Our products are grown with natural rainfall, not irrigation. We are not a part of the contamination and depletion of the #Ogallala #Aquifer.
All Pines products are packaged in amber glass bottles with special metal caps that allow us to remove the oxygen. Without oxygen, the devitalization with products packaged in plastic tubs or paper packets does not occur. Pines provides more nutrition per dollar than any other wholefood wheatgrass.
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
More tags: #pamperedchef #glutenfree #recipe #workout #bodybuilding #athletes #runner #vegetarian #paleo #sugarfree #vegan #MightyGreens #marathon #Spartan #endurance #stamina
Saint Nick loves this one!
1 cup cashew milk
2 scoops vegan chocolate fudge protein
1/2 tsp ginger
1 tsp tumeric
1 tsp espresso powder
1 tap cinnamon
1 tsp Pines wheatgrass powder from@wheatgrass_people
1 tsp Pines beet juice powder
1 cup frozen cherries
As always, #ckscooking :-)
CK is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools!
Pines Wheat Grass and Beet Juice Powder are convenient and economical ways to add more #antioxidant #vegetable #nutrition to diets. Most people are deficient in the vegetable nutrition.
Pines Wheat Grass was the first #GreenSuperfood and the first #wheatgrass. As wholefoods, Pines products are #prebiotic and promote the growth of #probiotic bacteria we need for good health.
We have grown our wheatgrass in accordance with the scientific research for nearly 40 years. Never forced to grow too quickly indoors in crowded trays, #PinesWheatGrass is grown as nature intended. It is harvested after a winter of slow growth outdoors in often-freezing temperatures as a short grass. We harvest at peak nutrition that occurs only once a-year and lasts only a few days in the early spring.
Pines is unique among wholefood wheatgrass producers in that we not a part of the pesticide-based, animal feed industry. Since 1976, Pines' farm families have always been 100% organic. Our products are grown with natural rainfall, not irrigation. We are not a part of the factory farming that has contaminated and depleted the once-great #Ogallala #Aquifer.
All Pines products are packaged in amber glass bottles with special metal caps that allow us to remove the oxygen. Without oxygen, the devitalization for products packaged in plastic tubs or paper packets does not occur. That's why Pines provides more nutrition per dollar than any other wholefood wheatgrass.
Happy holidays, everyone!
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
More tags: #pamperedchef #glutenfree #recipe #workout #bodybuilding #athletes #runner #vegetarian #paleo #sugarfree #vegan #MightyGreens #marathon #triathlete #Spartan #endurance #stamina
Sweet Pea Savings is a popular website for product reviews and contests. You have until Monday night to register to win a bottle of Mighty Greens, T-Shirt and backpack. Here's what they say:
"What exactly IS Might Greens? It’s a simple and effective nutrient-dense, dark green blend of organic wheatgrass and organic alfalfa combined with other nutrient-dense superfoods. You just add this to water or juice and drink as normal. I have to admit I am usually scared of products like this but I gave it an honest to goodness try and I actually love it. It tastes pretty great and I really noticed the difference in my energy level. "
Mighty Greens is produced by Pines International, the company that established the green food segment in the natural food marketplace in 1976 with Pines Wheat Grass, the first green superfood. Even though dozens of companies have tried to copy Pines success, they have usually done so by reducing quality by using cereal grasses ingredients from animal feed suppliers to the meat industry. Even though these chemical farming meat industry companies have an "organic sideline," they grow their wheatgrass and other cereal grasses well past the jointing stage for greater yield. Dr. Schnabel and other scientists determined in 1937 that the jointing stage was the proper time to harvest for the maximum nutritional value. Pines is the only company to follow the standards established by their research. Pines also is the only whole food cereal grass producer that has never been connected with the meat industry, is 100% organic and is very much vegan friendly.
You have only one body. Just because meat industry companies with "organic sidelines" cut corners on nutrition is no reason for you to cut corners on what you put in your body. Choose Pines for maximum nutrition and quality from 100% #organic family farmers.
Sweet Pea Website: bit.ly/1WczsLy
Sweet Pea Facebook: www.facebook.com/sweetpeasavings
Sweet Pea Twitter: twitter.com/sweetpeasavings
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Tumblr: pineswheatgrass.tumblr.com/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
Balcony gardening. Huge beautiful leaves which are poisonous. ☠️
Nice weather again. Hicima leaves are inedible.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
Lawrence, Kansas, September 2015—Alfalfa has been around for so long that it’s “root” name comes from Arabic, which means “father of all foods.” Speaking of roots, the roots of #alfalfa can grow up to 39 feet, extending deep into the earth to reveal a host of nutrients—all of them good for us.
PINES Alfalfa is a high potency source of the #antioxidant Vitamin A as beta carotene. It’s also an excellent source of Vitamin K, and contains Folic Acid, as well as Vitamin C, calcium and iron. Alfalfa should be green like PINES, but most are not very green at all, which means more fillers and less quality alfalfa.
Although PINES Alfalfa is a convenient and economical way to consume more green vegetables, it is unique as a #vegetable because it is also a legume. Legumes contain up to 8% saponins, which are also contained in lima beans, soy beans, navy beans, broad beans, kidney beans, chickpeas and green peas, as well as garlic.
And in addition to helping you, alfalfa helps the soil by converting atmospheric nitrogen into forms on which other plants can thrive. Alfalfa also facilitates soil conservation by reducing erosion, creates a wildlife habitat for animals, including some endangered species, and its flowers help bees produce the top honey crop in the U.S.
Compare Alfalfa supplements. Note that PINES Alfalfa is the only certified #organic, non-GMO Project Verified alfalfa leaf. Founded in 1976, PINES (www.wheatgrass.com) is a successful natural food company, still owned by its original founders and families. PINES products are found in over 7,000 health food stores nationwide, and exported to more than 20 foreign countries. PINES' focus is on harvesting, tableting and packaging for maximum nutritional value.
Healthy Newspaper Twitter: twitter.com/HNewspaper
Healthy Newspaper Facebook:
www.facebook.com/HealthyNewspaper
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Tumblr: pineswheatgrass.tumblr.com/
The WheatGrass Girl's Twitter:
The WheatGrass Girl's Facebook:
Here is how to keep yourself jolly!
Juice mandarins, kiwi, apple, pear, carrots, power greens (kale/spinach/chard).
Then stir in:
2 tsp of organic beet juice powder
1-1/4 tsp Pines Organic Wheatgrass Powder from @wheatgrass_people
Feeling good. Feeling strong :-)
As always, #ckscooking :-)
CK Hall (@ckscooking) is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food.
Pines Wheat Grass is convenient and economical way to add more #antioxidant #vegetable #nutrition to help protect against disease. A rounded teaspoon of powder or seven tablets is the nutritional equivalent to a serving of spinach or kale, which costs much more per serving.
Pines Wheat Grass was the first #GreenSuperfood and the first #wheatgrass. As wholefoods, Pines products are #prebiotic and promote the growth of the #probiotic bacteria we need for good health.
We have grown our #wheatgrass in accordance with the scientific research for 40 years. Never forced to grow too quickly indoors in crowded trays, #PinesWheatGrass is grown as nature intended. It is harvested as a short grass after months of slow growth outdoors in often-freezing temperatures. This peak nutrition period occurs only once a-year for a few days.
Pines is unique because we are not a part of the pesticide-based, animal feed industry. Since 1976, Pines' farm families have always been 100% organic. Our products are grown with natural rainfall, not irrigation. We are not a part of the contamination and depletion of the #Ogallala #Aquifer.
All Pines products are packaged in amber glass bottles with special metal caps that allow us to remove the oxygen. Without oxygen, the devitalization with products packaged in plastic tubs or paper packets does not occur. Pines provides more nutrition per dollar than any other wholefood wheatgrass.
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
More tags: #pamperedchef #glutenfree #recipe #workout #bodybuilding #athletes #runner #vegetarian #paleo #sugarfree #vegan #MightyGreens #marathon #Spartan #endurance #stamina #alkalinity #ironman
Have we forgotten that the reason we take green superfoods is to get more GREEN food nutrition in our diets?
In order to maximize the profits for companies selling them, Green foods are often packaged in cheap plastic tubs or cheap paper packets. In fact, even some wheatgrass is packaged that way.
All Pines products follow the standard used by quality green superfood companies for 80-years. For 40 of those years, Pines has always packaged in amber glass bottles with special metal caps containing tight seals that allow us to remove the oxygen from each bottle. That protects the product from oxidation and loss of nutrients that occurs when sensitive green food products are packaged in plastic tubs or paper packets.
Those recognized for their abilities in food preparation source individual ingredients rather than using complex blends which do not allow you to see the individual ingredients. This is especially a problem for #greensuperfood products like #wheatgrass, which can be blended with darkly colored ingredients to hide poor color and quality. When you select single ingredients rather than blends, you can see, smell, touch and taste each individual ingredient for quality.
Many companies that produce blends do not grow most of the ingredients themselves but deal with dozens of suppliers from far flung places, often China, for the cheapest price without consideration for quality.
With Pines, nearly all our products consist of only one or two ingredients that we grow ourselves on our own #familyfarm. All our products are certified #organic, #nongmoproject verified, #raw and #glutenfree. We are renown for the most nutrition per consumer dollar.
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/.
More tags: #marathon #protein #probiotics #prebiotics #workout #bodybuilding #athlete #spartan #ironman #nitricoxide #antioxidants #vegan #vegetarian #paleo #MightyGreens #GreenDuo #smoothie #superfood #vegetables