Benefit and harm

Benefit and harm of products

The benefits and harms of Yams

Tubers family dioscoreaceae with large watery root vegetables sweetish taste - a yam. It is very similar to potatoes in their nutritional and taste qualities, grows well in subtropical and tropical climates, so widespread in Africa, Latin America and Asia. In these places, it is an important crop. In African countries, yam believe bread is the staple food. Iams hardly susceptible to disease and pest attack.

Iams has an extensive root system, thickening at the ends of the side shoots (tubers), which may be located at a depth of half a meter into the ground, each plant can produce up to 20 shoots (stolons). Weight tubers range from 50 grams to 15 kilograms, the smallest are the subsequent landing. The length of the fetus in some cases up to 2.5 meters. The form can be root fusiform, round or elongated-oval, the top they are covered with a thin pink, purple or white skin that is sometimes cracked. The pulp yams painted in yellow or white color.

properties yams

In 100 grams of thermally processed yam contains approximately 120 calories. Nutritional make fats, carbohydrates and proteins, water, ash, dietary fiber, saturated fatty acids and sugars, as well as a large amount of starch. In yamse contains vitamins B, PP, A, C, E, K, choline and beta-carotene. Micronutrients - iron, selenium, manganese, copper and zinc. Macronutrients - phosphorus, calcium, magnesium, sodium and potassium.

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The benefits and harms of Chicken egg

Enough common product obtained as a result of fertility chickens - a hen's egg. This asymmetric shape is oval, shell covered inside and consists of yolk protein. Diet Chicken affects the color of the yolk is. It can be made richer when added to food, such as flowers of marigold which is a natural dye. Most often shell beige or white, it depends on the bird species. The shell can be matte or glossy, smooth or rough. On average, each hen bears one egg per day. Eggs weigh from 45 to 75 grams, weight, size and shape depends on the species, age and size of the chicken. Sometimes there are two egg yolk, they do not differ in their nutritional qualities of the ordinary.

Properties of chicken eggs

Calorie or energy content of an egg is 157 calories per 100 grams. The nutritional value of the water, ash and cholesterol, saccharides and saturated fatty acids, as well as proteins, fats and carbohydrates. The composition contains vitamins such as A and E, PP, D, H and K, choline and beta-carotene. Micronutrients - iron, cobalt, molybdenum, zinc, iodine and fluorine, copper, manganese, selenium and chromium. Macro elements - calcium, sulfur, chlorine, sodium, magnesium, potassium and phosphorus.

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The benefits and harms of Eggs Turkey

Turkeys homeland is America, Columbus brought this bird in Europe, so it has spread across the globe. turkey eggs in their consumer qualities are very similar to regular chicken eggs, but they contain much higher amounts of cholesterol. One turkey egg can be up to 75 grams of weight. Thick shell with numerous pores are usually white or cream-colored with small speckles. Younger birds shells lighter and egg size smaller than that of adults. The presence of pores ensures that the shell passes all foreign odors, so store this product should be separate from other strong-smelling.

Turkey eggs can acquire only in special farms on breeders, they are not found in commercially available. For one season the turkey is able to carry up to 25 eggs, this explains their relatively high price.

Properties turkey eggs

Calorie or energy content of whole fresh raw turkey eggs is about 170 calories. The nutritional value of the water, ash, cholesterol and saturated fatty acids, as well as proteins, carbohydrates and fats. The complex of vitamins include vitamins B, A and PP. The composition contains trace elements such as iron, selenium, manganese, zinc and copper. Macro elements - calcium, sulfur, phosphorus, magnesium, sodium and potassium.

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The benefits and harms of Beef tongue

A byproduct of I category with great nutritional value, high content of fat and protein, has a delicate and pleasant taste - it's beef tongue. It can weigh up to 2.5 kilograms. Language is a muscle coated rough and rigid shell, which is removed after boiling. Fresh and high-quality language must be removed from the connective tissue, lymph nodes and fat, have a uniform pale pink color in a cut and stamp certifying the passage of sanitary control, as well as a pleasant smell. The sale can be found fresh, smoked, pickled and frozen product. Delicious beef tongue prized by gourmets for delicate structure, elegant and original taste and healthy qualities.

Properties beef tongue

Calories (energy value) beef tongue of about 175 calories per 100 grams of product. Nutritional value of water, ash and cholesterol, fats, proteins and carbohydrates, and saturated fatty acids. Vitamin complex presented in vitamins B, PP and E. Trace elements - iron, tin, molybdenum, zinc, copper, chromium and manganese. Macro elements - calcium, sulfur and chlorine, magnesium, sodium, phosphorus and potassium.

The use of beef tongue

Since language is composed of a significant amount of iron and protein, nutritionists recommend to use it for people with anemia who underwent surgery, children and pregnant women. Vitamin B12 is responsible for fat and carbohydrate metabolism regulation. Portion of boiled tongue, weighing 100 grams, is able to satisfy the daily human need for this vitamin. Zinc reduces the amount of cholesterol, promotes rapid healing of wounds and fights with various skin diseases, as well as helps the body to produce insulin, which is essential for people with diabetes and reduce blood sugar.

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