Dhaka, July 8 (UNB) - One of the foremost things that most of us pay attention to is our food and how it is cooked. While eating nutritious food can improve our health and energy levels, the way it is cooked can impact the nutritional value in it, reports The Indian Express.
Prolonged exposure to water, heat, and light may cause some foods to lose nutritional value like vitamin B1 and vitamin C. For instance, the levels of water-soluble vitamins such as Vitamin C and the B vitamins — thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B7) and cobalamin (B8); fat-soluble vitamins like Vitamins A, D, E and K and minerals like potassium, magnesium, sodium and calcium, may decrease.
In general, the longer food is stored in a refrigerator, freezer or cupboard, the greater is the nutrient loss. Here are some easy tips to help you retain nutrients in your sumptuous platter.
The thumb rule is to always wash the vegetables first and then chop them. Chopping first and then washing them takes away the nutrition of your food.
Don’t chop minutely
It is not a good practice to chop vegetables into very small pieces as most of the nutrients will be destroyed when they come in contact with air. The best way is to chop the vegetable into larger chunks.
Vegetables which have roots like potato, turnip and carrots should be boiled with skins and the peel should be removed after boiling as it will help the nutrients to gather at the centre of the vegetable and help in better retention of its nutrients. While frying leads to some loss of vitamin C in potatoes, it increases fat calories which detract from the nutritive value of potatoes. Deep-fat frying also destroys vitamin E which is found in vegetable oils.
Pay attention to the cooking time
The longer the cooking time and the higher the temperature, the more nutrients are destroyed as most of the vitamins are sensitive to heat and air exposure.
It is recommended to cook vegetables in meagre amounts of water as boiling in too much water damages the nutrients. It is best advised to cook the veggies covered on low flame.
Re-heating food destroys the chemical structure of nutrients and vitamins. In fact, cooked vegetables that are reheated after being kept in the refrigerator for two or three days lose more than half their vitamin C.
Don’t use baking soda
When cooking vegetables, don’t use baking soda as it destroys vitamin C content of the veggies. However, it helps in retaining the colour of the vegetables as well as speeds up the cooking process.
Cook only freshly chopped veggies
Cook freshly chopped veggies as the vitamins and minerals are intact. Once they are exposed to light and air, the nutrient content can be destroyed. But to prolong their freshness, keep them well-wrapped to reduce exposure to air.
Eating freshly cooked food is preferred as the depletion of nutrients could be slowed down. It is a good idea to eat within four hours of cooking your food.
Rome, Jul 7 (AP/UNB) — Italy's hills of Conegliano and Valdobbiadene, home to the world-famous sparkling wine Prosecco, have been added to the UNESCO World Heritage list.
The UNESCO World Heritage Committee, meeting in Baku, Azerbaijan, on Sunday congratulated Italy and its Prosecco region, located in the northeastern Veneto region.
Prosecco has become the most popular Italian wine abroad, with its exports seen rising by a record 21% in 2019 in foreign markets.
Italy's foreign ministry and agriculture minister Gian Marco Centinaio welcomed the news, saying "this is a historic day for Veneto and for Italy as a whole."
Italy applied for world heritage status for Prosecco last year but the bid had failed by a few votes.
Dhaka, July 7 (UNB) - Fool’s Diner has made quite a name for themselves for their Bento Boxes and Mango Kulfis. The Kulfis are available mostly during summer when fresh ripe mangoes are available. After having a heavy lunch at another place, which was right across Fool’s Diner, I ended up deciding to drop by for the Kulfi. However, I also ended up ordering the Chocolate Rolls simply because, chocolate duh!
Both the desserts were served at the same time. The Mango Kulfi is actually 1 mango sliced into 4 parts. It’s meant to be scooped up with spoon but no one’s judging if you simply choose to use your hands . The Kulfi, sadly wasn’t the best I’ve ever had. Yes, it was creamy and dense (perhaps too dense) but yet, very basic for the price. I wouldn’t mind a few pistachios for an additional texture. My friend who is a huge fan of fruits did love it but we both found the pricing to be a bit too much.
The chocolate rolls, on the other hand, has become one of my favorite desserts! The dessert is melted chocolate wrapped in a thin roll wrapper which are later deep fried and garnished with peanuts! They are served warm and I would suggest you eat them almost immediately for the gooey chocolate. I was craving for some vanilla ice cream along with it and would probably ask them if it can be provided as an add-on.
If you’re looking for a cozy place to just catch up with a friend for some refreshing drinks and dessert or even a pocket friendly lunch, Fool’s Diner is a must. They have been consistent with their taste since day 1 and the rustic interior is just the perfect touch to enjoy a good meal with a close friend.
By: Ifreet Taheea
Dhaka, July 7 (UNB) - Whether or not we acknowledge it, unhealthy eating habits, insufficient physical exercise, over dependency on gadgets, lack of sleep and immeasurable amount of stress characterises the lifestyle habits of most individuals today. This pattern has led to an increase in the intensity of many ailments, with headache becoming an extremely common phenomenon.
One major form of headache is migraine that affects many people. A headache of extremely varying intensity, migraine can result in extreme sensitivity, pain and nausea. It is is often accompanied by:
- Light and sound sensitivity
-Throbbing pain usually on one side
-Nausea and vomiting
According to Dr Anil R, consultant neurologist, Columbia Asia hospital, Hebbal, “migraine attacks can last for anything from hours to days. The severe pain can largely interfere with the daily activities of the person. Going through a migraine attack is never easy, but getting one at workplace can be significantly torturing and tricky.”
Which is why, it is very important to manage migraine at the earliest if it strikes otherwise it can impact your work speed and performance.
Some common migraine triggers are:
-Hormonal changes in women
-Sensory stimuli like bright lights and sun glare
-Changes in sleep patterns
-Excessive physical exertion
-Foods like aged cheeses and salty and processed foods
-Food additives including the sweetener aspartame and the preservative monosodium glutamate (MSG)
-Drinks including alcohol, especially wine, and too much caffeine
-Skipping meals or fasting
One major concern with migraine is that it is usually seen as a minor condition by people who have not experienced the pain. If a person is hit by migraine at home, he/she can still manage to turn off the lights and lie down for sometime under the pain subsides. But you cannot do the same at work. Majority of those who suffer from migraine state that they cannot operate well enough during an attack and since the pain is invisible, it is often hard for the workmates to imagine the severity.
Below are a few tips that can help you tackle migraine if you get one at work:
*Manage your stress level: Stress has been a major trigger for migraine, and a hectic day combined with deadlines, peer pressure, and work load, can leads to a migraine attack. In such a scenario, it is advised to speak to your manager and make them aware about your condition. Carrying a note from your doctor will also help.
Be prepared: You must always have a plan ready in case you experience headache at work or during your commute. It is essential to take breaks through the day to meditate and relax your mind and enjoy some fresh air.
Lower the triggers: Whenever you experience migraine pain, try to dim the lights, lessen the noise and get away from strong smells, if possible.
Reduce eyestrain: In such a scenario, try to dim down the brightness of your computer screen. Put away your mobile phone for some time.
Find a corner to relax: Locate a room where you can lie down or rest for a bit in dark until the migraine subsides.
Have a supportive friend by your side: It is always advised to have a friend or a supportive co-worker who can help when migraine hits you.
Keep an anti-migraine kit: You know your needs the best. Keep an anti-migraine kit handy at work containing pain-relievers, anti-nausea tablets, cold pack and whatever else helps you manage your migraine.
Stock up on snacks: Make sure water and some healthy snacks are always within your reach to avoid dehydration and hunger. Keep your protein and sugar levels steady through the day.
Taking small steps can make a huge difference if you are ever hit by a migraine attack. So make sure you are well informed about your body, your symptoms, triggers and pacifiers.
Dhaka, July 7 (UNB) - Cooking is pure love. There is nothing like sharing good food with your loved ones. The most interesting discussions that happen in my cooking workshops are menu planning. We all want innovative ideas, healthier recipes and quicker solutions. And when it comes to party menus, we look for ideas that can help us design a delicious experience like no other, reports The Indian Express.
Thanks to my journey in the world of millets and seeds, experiments that I do with these superfoods have helped me immensely to plan meaningful menus for my participants. It’s like bringing healthy yet exciting exotic recipes on the table and not compromising with taste at all.
Beetroot Croquettes is one such party starter. You can try this recipe and club it with super refreshing Cucumber Dip. Be ready to receive all the admiration!
For 8 croquettes
2 – Medium boiled beetroot (grated)
2 – Medium boiled potatoes (mashed)
1tsp – Raw mango powder
½ tsp – Red chillies powder
½ tsp – Black pepper powder
Rock salt to taste
2 tbsp – Finely chopped onion
½ tbsp – Ginger paste
¼ cup – Fresh coriander leaves
1 tsp – Finely chopped green chillies
2 – Cheese cubes (cut in four)
½ cup – Flaxmeal slurry (2 tbsp roasted and grounded flaxseeds powder mixed with 12 tbsp water)
½ cup – Semolina or bread crumbs.
1 – Cucumber (peeled and grated)
½ tsp – Freshly ground cinnamon powder
¼ tsp – Kashmiri red chilli powder
2-3 tbsp – Mayo or hung curd2-3 cloves garlic (minced)
1 tbsp – Lemon juice
¼ cup – Parsley or dill leaves (finely chopped)
¼ cup – Fresh mint leaves (finely chopped)
* Mix everything together manually. Always consume fresh.
Health benefits of beetroot, cucumbers and flaxseeds
Beetroot is packed with Vitamins A, C, K, beta-carotene, polyphenols, antioxidants and folate, all of which help to boost blood count and immunity. Consumption of beetroot helps lower blood pressure. It also has anti-inflammatory and detoxifying properties that help flush out toxins from the body, which reflects as a healthy and glowing skin.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, and have high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
Flaxseeds are rich in omega-3 fatty acid and fibre. Along with numerous health benefits, flaxseeds powder can be used to improve digestive health, lower blood pressure and bad cholesterol, reduce the risk of cancer and may benefit people with diabetes.