Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Pasalai keerai is spinach. It is used in various Indian recipes, usually cooked with added spices and vegetables. India has a number of keerai or "greens" that are used in traditional meals and for their health benefits. Spinach is called pasalai keerai in Tamil, the Dravidian language spoken in parts of India.
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Milk, cheese and yogurt are dairy foods, meaning they are products of cow's milk and belong to the Dairy Group, according to the U.S. Department of Agriculture's My Plate Guide. Foods made from milk, such as cheese and yogurt, retain their calcium content and are considered part of the Dairy Group.
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English muffins and bread are grain products that have similar nutritional value. They might look different and be prepared differently, but they belong to the same food group and are a good source of carbohydrates.
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You can sprout some seeds to increase their nutritional values. Alfalfa or bean sprouts are commonly found in sandwiches and salads. Other sprouts sold at grocery stores are broccoli, radish, mustard, sunflower and mung bean sprouts.
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Soybeans are the most cultivated legume in the world, with a long history in China. The popularity of soy products is increasing, and a wide variety are available on the market today. Soybeans grow in pods and can be green, yellow, brown or black.
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It would be great to find out that chocolate chips are healthy. These semi-sweet chocolate morsels are often used in baking, specifically chocolate chip cookies. The cookie itself may not be as healthy as the chocolate, especially the dark chocolate called semi-sweet.
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Many people believe that meat and dairy products are the only good sources of protein; however, other foods contain protein as well. Whole grain bread is a good example. When you choose whole grains, you get the protein, minus the unhealthy saturated fat found in animal sources.
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