Avocados have long been considered a superfood, albeit with a poor ecological balance. If you want to avoid heart disease, you can eat avocado twice a week, according to a new study. So get your avocado and then enjoy your time at IviBet.
More avocado, fewer heart attacks:
Cardiovascular disease kills 18 million people worldwide every year. According to a new study by the WHO, published in the Journal of the American Heart Association, avocados can reduce the risk of heart disease, including heart attacks. The study was conducted over four years and involved around 110,000 participants.
Around two portions of avocado a week, i.e. 160 grams or around one whole avocado in total, could reduce the risk of coronary heart disease by 21 percent. According to the study, the results cannot be applied to the reduction of strokes.
SO HEALTHY
Healthy fruit with important fats. Even though avocados contain a lot of fat (160 calories per 100 grams), they are “good” fats, namely unsaturated fatty acids. In addition to the essential fatty acids, it also contains numerous vitamins that the body cannot produce, such as vitamin B6 and vitamin D.
Avocado is a regular ingredient in Mediterranean cuisine in particular, such as the Crete diet. The oil from the fruit is also considered one of the healthiest cooking oils alongside olive oil.
The study also investigated what happens when a quarter of an avocado is eaten every day instead of margarine, butter, egg, yogurt, cheese or processed meat. This reduced the risk of heart disease by 16 to 22 percent. And: even if avocados do not have the best ecological balance, they usually perform better than animal products.
Even though avocados are very healthy, we should not eat them in large quantities. They have travelled a long way to get to Germany. They need a lot of water to grow. You can also do something for your own heart health with a balanced regional diet.
Is avocado a fruit or a vegetable?
It is not easy to tell at first glance whether an avocado is a fruit or a vegetable. In this article, you will find out which category avocado belongs to and which characteristics classify it.
Avocados have been a popular food in Germany for many years. Whether as a spread on breakfast bread, as a dip or in a bowl: avocados are versatile and enrich national and international cuisine.
However, opinions are often divided on the question of whether green avocados are a fruit or a vegetable.
FRUIT OR VEGETABLE?
Most people would probably classify the avocado as a vegetable straight away. After all, it doesn’t taste as sweet as most types of fruit. However, this fruit is actually a berry and therefore a type of fruit from a botanical point of view. This is because the avocado comes from a perennial tree that belongs to the laurel family.
In some countries, people have been eating avocados for several thousand years. Depending on where the avocado is grown, there are different varieties:
- South Africa produces an avocado variety with a smooth green skin.
- Israel, on the other hand, exports avocados with low-fat content.
- Another popular variety from Mexico is called Fuerte and has olive-green skin.
- The Hass variety comes from California and is characterized by rough skin with a nutty aroma.
USE AND INGREDIENTS OF AVOCADO
It is not easy to tell at first glance whether avocados are classified as fruit or vegetables. Avocados originally grow in the tropical rainforests of Central America. However, they are grown in many different countries, including Australia, South Africa and the USA. In total, the fast-growing trees produce up to 400 different cultivars.
The fruits are harvested when they are still unripe. The avocados are then best left to ripen for a few days in the newspaper. However, the pear-shaped fruits are only ripe when they are almost spoiled. Then you can easily remove the flesh from the pit and use it.
However, we recommend only eating avocados in moderation, if at all. The fruit is ecologically problematic for various reasons. The long transportation routes and therefore high CO2 emissions, as well as the high water requirements of avocado plants, are just some of the downsides.
If you decide to buy avocados from time to time, make sure they are organic if possible. This will ensure that farmers have avoided the use of synthetic chemical pesticides during cultivation.
Fruits and vegetables are filled with different useful vitamins. The more we get vitamins from fresh vegetables and fruits the better life we have. Vitamins help us cope with stress, maintain a positive mood, and stay healthy throughout the year. Anytime you feel bored or stressed, grab a plate of delicious fruits and test your luck with Bizzo Casino. Remember, stress is just a part of our life. We are going to talk here about magnificent lychees.
Lychee is an unusual tropical fruit. Its pulp has the consistency of grapes or ripe pears and contains a high water concentration. It makes the exotic fruit an excellent source of moisture. Let’s get to know it better and talk about the history of lychee.
Interesting Notes About Lychee
Lychee is also known as Chinese lychee or Chinese plum. It is the only representative of the genus Lychee of the Sapindaceae family. it includes rambutan and longan among exotic fruits, and maple and horse chestnut among well-known trees.
Lychee trees originated in the northern tropical and southern subtropical regions of Southern China. Wild trees can still be found as one of the dominant tree species in tropical rainforests in the southern provinces of Hainan, Guangdong, Guangxi, and Yunnan.
Lychee is a fruit. It grows in large clusters. Lychee fruit matures in 80–112 days depending on climate, location, and variety. They vary in shape. You can find it from round to ovoid and heart-shaped, up to 5 centimeters long and weighing about 20 grams. Lychee has hard pimply red skin. There is aromatic, tender translucent pulp of a whitish or pinkish hue, with a large inedible stone, smooth and shiny.
According to people who eat lychee, it tastes like watermelon and strawberry at the same time. Some feel a mixture of citrus and rose water. But many note floral notes all because of the sweet and rich smell of lychee.
How To Pick The Right Lychee
When buying fresh lychees, choose fruits with a diameter of more than 2.5-3 centimeters with bright red skin. Check ripeness by pressing lightly with your thumb. The skin should be slightly firm and without any dents.
The peel of a ripe lychee should be easy to pierce and slide off almost effortlessly.
It is very important to know! Once harvested, lychee fruits stop ripening, so they must be sold as fresh as possible. If the fruit is cracked, the juice is oozing from it. The fruit smells unpleasant, then the lychee has already deteriorated, having lost its taste and health benefits.
When the color of the lychee skin changes from bright red to dark red, it means the fruit is overripe.
After purchasing, wrap the fruit in a paper towel. Place it in a bag and store it in the refrigerator for 3-5 days. However, it is better to use fresh lychee quickly to enjoy its unique taste. For longer storage, lychees can be frozen.
Cooking Tips
To peel an exotic fruit, remove the peel and pit. If you decide to just eat the fruit, you can put a white ball of pulp in your mouth and then spit out the seed. Lychee lovers believe that the thumbnail is best for piercing the fruit’s uneven outer skin. Once the pulp is exposed, carefully remove the skin, similar to peeling an orange.
If you are willing to cook lychees, peel the fruit and carefully cut it in half to expose the pit. Then open the two halves of the fruit. The pit usually sticks to one part of the fruit, like an avocado. Use your thumb and forefinger to grab it and remove it. This trick works quite well with ripe lychee, but don’t worry if the flesh becomes a little deformed.
Inside the white flesh, there is a soft light brown shell that was part of the seed. Without experience peeling lychees, attempting to remove the pit usually ends in failure. You will lose juice and tear too much pulp. It’s better to eat the pulp and just spit out the bone.
Since the floral scent of lychee is lost during the canning process, people try to eat the fruit fresh. Use the pulp to form a cheese board, complementing cheddar and soft chevre goat cheeses.
You can add lychee and cashew nuts to your oatmeal for a delicious breakfast. Incorporate ripe lychee into a fruit or green salad to add a tangy sweetness. The fruit can also be used to make stir fry with sweet and sour sauce.
Boil fruit with sugar to create syrup for cocktails, ice cream, sorbet, and sweet summer tea. Fruits are especially good as a decoration and aromatic addition to fruit puree soups. For cocktails, lychee can also serve as a decoration and a valuable ingredient.
Where Lychee Is Used
In Asia, lychee is very popular fresh and as an ingredient in various desserts. You can find lychee nuts. It means dried lychees, a popular Chinese snack. They are eaten as dried fruit and used as an additive to soups, sauces, and poultry dishes.
Lychee jelly is a popular addition to bubble tea. It is also known as pearl milk tea or “Bubble Tea”. The drink originated in Taiwan but soon became popular throughout the world.
In France and the Netherlands, lychee liqueur is produced. It is a sweet distilled spirit with the taste of tropical fruits. This drink became fashionable in the 2000s. The drink is usually clear or pale pink. But there are also rose-red liqueurs identical to the color of the lychee peel. Most likely, dyes are used for them. The strength of the drink is from 36 to 42%. Like the fruit itself, the liqueur’s flavor is unique. It is an intoxicating juicy blend of sour grapes with hints of watermelon, strawberry, and beautiful flowers.
If you ever have a great opportunity to try something new, try out lychee. It is delicious and useful. Use our tips to gain as many benefits from the fruit as possible. Stay healthy and enjoy your life!
Photo: Strawberry Rhubarb Crisp by Alicia, Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0)
Rhubarb Compote: Simmer chopped rhubarb with sugar and water until it breaks down intoa sweet, tangy compote. Serve it over yogurt or ice cream, or use it as a topping for pancakes or waffles.
Rhubarb Crisp: Combine chopped rhubarb with a simple crumble topping made from flour, sugar, butter, and oats. Bake until golden brown and serve warm with vanilla ice cream.
Rhubarb Muffins: Fold chopped rhubarb into your favourite muffin batter and bake until golden brown. These muffins are perfect for breakfast or an afternoon snack.
Rhubarb Chutney: Simmer chopped rhubarb with vinegar, sugar, and spices until it thickens into a flavorful chutney. Serve it with grilled meats or spread it on sandwiches.
Rhubarb Jam: Cook chopped rhubarb with sugar and lemon juice until it thickens into a delicious jam. Spread it on toast, scones, or biscuits.
Rhubarb BBQ Sauce: Combine chopped rhubarb with ketchup, vinegar, brown sugar, and spices to create a tangy and sweet BBQ sauce. Use it to glaze grilled chicken, pork, or tofu.
Rhubarb Lemonade: Mix fresh rhubarb juice with lemon juice and simple syrup to make a refreshing summer drink. Add a splash of vodka or gin for a grown-up version.
Rhubarb Salsa: Combine diced rhubarb with chopped red onion, jalapeno, cilantro, and lime juice for a sweet and spicy salsa. Serve it with tortilla chips or use it as a topping for grilled fish.
Rhubarb Smoothie: Blend frozen rhubarb with yogurt, honey, and a splash of milk for a healthy and delicious smoothie. Add a handful of spinach for an extra boost of nutrients.
Rhubarb Salad Dressing: Puree cooked rhubarb with olive oil, honey, mustard, and vinegar to make a tangy and sweet salad dressing. Drizzle it over mixed greens, roasted vegetables, or grilled meats.
Rhubarb Galette: Roll out a sheet of store-bought puff pastry and place it on a baking sheet. Spread chopped rhubarb over the pastry, leaving a border around the edges. Sprinkle with sugar and fold the edges of the pastry up and over the rhubarb. Bake until the pastry is golden brown and the rhubarb is tender.
Rhubarb and Strawberry Smoothie Bowl: Blend frozen rhubarb and strawberries with yogurt and a splash of milk until smooth. Pour the smoothie into a bowl and top with sliced fresh strawberries, granola, and a drizzle of honey. Enjoy as a healthy and filling breakfast or snack.
Rhubarb Upside-Down Cake: Melt butter and brown sugar in a cast-iron skillet over medium heat. Add chopped rhubarb and cook for a few minutes until it starts to soften. Pour cake batter over the rhubarb and bake in the oven until the cake is golden brown and the rhubarb is tender. Invert the skillet onto a plate to reveal a delicious upside-down cake with a caramelized rhubarb topping.
Rhubarb and Custard Tartlets: Roll out store-bought pie crust and use a cookie cutter to cut circles that fit into a muffin tin. In a bowl, mix chopped rhubarb with sugar, cornstarch, and a pinch of cinnamon. Fill each pie crust circle with the rhubarb mixture and bake until the crust is golden brown and the rhubarb is tender. Serve with a dollop of custard on top.
Rhubarb and Ginger Cocktail: In a cocktail shaker, muddle chopped rhubarb and fresh ginger with a splash of simple syrup. Add vodka and lime juice and shake well. Strain into a glass filled with ice and top with soda water. Garnish with a slice of lime and a sprig of fresh mint.
Bonus -Strawberry Rhubarb Crisp Recipe:
Ingredients:
4 cups chopped rhubarb
2 cups chopped strawberries
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter, softened
1 tsp ground cinnamon
1/4 tsp salt
Vanilla ice cream, for serving
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb and strawberries.
In a separate bowl, mix together the flour, brown sugar, rolled oats, cinnamon, and salt.
Cut in the softened butter using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the rhubarb and strawberry mixture, pressing down gently.
Bake the crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
Remove the crisp from the oven and let it cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream on top.
- Calories: Rhubarb is low in calories, with just 21 calories per 100 grams of raw rhubarb.
- Carbohydrates: Rhubarb is a good source of carbohydrates, with 4.5 grams of carbs per 100 grams of raw rhubarb. Most of the carbs in rhubarb come from sugars.
- Fibre: Rhubarb is high in fibre, with 2 grams of fibre per 100 grams of raw rhubarb. This can help with digestion and may also help to lower cholesterol levels.
- Protein: Rhubarb is not a significant source of protein, with just 0.9 grams of protein per 100 grams of raw rhubarb.
- Fat: Rhubarb is very low in fat, with just 0.2 grams of fat per 100 grams of raw rhubarb.
- Vitamins: Rhubarb is a good source of vitamin C, with 14% of the daily value per 100 grams of raw rhubarb. It also contains small amounts of other vitamins, including vitamin K, vitamin E, and B vitamins.
- Minerals: Rhubarb is a good source of potassium, with 10% of the daily value per 100 grams of raw rhubarb. It also contains small amounts of other minerals, including calcium, magnesium, and manganese.
Are Rhubarb Leaves Poisonous?
- Oxalic acid: Rhubarb contains a high amount of oxalic acid, which can bind to minerals in the body and prevent their absorption. Because of this, it is recommended to consume rhubarb in moderation and to avoid consuming large amounts of raw rhubarb leaves, which contain even higher concentrations of oxalic acid and can be toxic if consumed in large quantities. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.
It’s important to note that the nutritional content of rhubarb can vary depending on factors such as the variety of rhubarb, where it was grown, and how it was prepared.
- Blueberries: These tiny berries are packed with antioxidants that can help reduce inflammation and improve cognitive function.
- Salmon: A great source of omega-3 fatty acids, salmon is known to help reduce the risk of heart disease and lower blood pressure.
- Kale: This leafy green is loaded with vitamins and minerals and is known to have cancer-fighting properties.
- Chia seeds: These tiny seeds are a great source of fiber, protein, and omega-3 fatty acids, and can help regulate blood sugar levels.
- Quinoa: A complete protein, quinoa is a great source of fiber and has been shown to lower the risk of chronic diseases such as diabetes and heart disease.
- Avocado: This fruit is a great source of healthy fats and is known to help reduce inflammation and improve heart health.
- Turmeric: This spice contains a powerful anti-inflammatory compound called curcumin, which has been shown to improve brain function and lower the risk of chronic diseases.
- Broccoli: This cruciferous vegetable is rich in vitamins, minerals, and antioxidants and has been shown to reduce the risk of certain cancers.
- Green tea: Rich in antioxidants and polyphenols, green tea has been shown to improve brain function, lower the risk of heart disease, and aid in weight loss.
- Dark chocolate: High in antioxidants, dark chocolate has been shown to improve heart health, lower blood pressure, and improve cognitive function.
Remember, it’s important to eat a variety of nutrient-dense foods to ensure you’re getting all the necessary vitamins and minerals for optimal health.
Photo by Formulate Health(CC BY 2.0)
Apples are versatile and delicious fruit that come in a variety of flavours and textures. While most people are familiar with popular varieties like Red Delicious and Granny Smith, there are many lesser-known types of apples that are worth trying. Here are five new varieties of apples that you need to try:
- Honeycrisp – Honeycrisp apples are a newer variety that has quickly gained popularity due to their sweet, juicy flavour and crispy texture. They are great for snacking or for use in salads and pies.
- Pink Lady – Pink Lady apples have a unique, tart flavour with a subtle sweetness. They are a good choice for baking or for use in savoury dishes, and their crisp texture makes them a great addition to salads.
- Ambrosia – Ambrosia apples have a sweet, honey-like flavour and a juicy texture. They are great for snacking or for use in baking, and their natural sweetness makes them a good alternative to sugar in recipes.
- Jazz – Jazz apples have a tangy-sweet flavour with a crisp texture. They are a good choice for snacking or for use in salads, and their firm flesh makes them good apples for baking.
- Cripps Pink – Cripps Pink apples, also known as Pink Lady apples, have a crisp texture and a tart, slightly sweet flavor. They are a good choice for baking, cooking, or for eating fresh.
- Cosmic Crisp – The Cosmic Crisp apple is a newer variety that was developed in Washington State. It has a firm, juicy texture and a balanced flavour that is both sweet and tart. This apple is great for snacking, cooking, or baking and has a long shelf life, making it a great choice for storing.
- SweeTango – SweeTango apples have a unique flavour profile that combines the sweetness of Honeycrisp apples with the tartness of Zestar apples. They are crisp and juicy, with a refreshing taste that is perfect for snacking. They are also great for cooking or baking, and their flavour holds up well when heated.
These seven apple varieties offer a range of flavours and textures and are all worth trying if you’re a fan of this delicious fruit. Whether you’re looking for a sweet, juicy apple to snack on or a tart apple for baking, there’s a va
