BEETROOT

BEETROOT:
Also called beet, the beetroot is a firm, clean globe shaped vegetable with no soft wet areas. If still attached, it should have fresh, clean young leaves. The beetroot is characterised by dark purple skin and a distinctive purple flesh.
In pre-Christian times, the leaves of the beetroot were only eaten. Today, the root is used more often than the leaves since it stays fresher longer. Some beetroots are cultivated for distilling and the sugar industry. They are used as a vegetable and as food colouring.

Varieties:
Below is a list of several commonly available varieties. Generally 55 to 65 days from germination to harvest of the root. All varieties can be harvested earlier for use as greens.
    Bull's Blood, heirloom
    Golden Beet/Burpee's Golden, heirloom
    Chioggia, heirloom
    Detroit Dark Red Medium Top, heirloom
    Early Wonder, heirloom
    Perfected Detroit, 1934 AAS winner
    Red Ace Hybrid
    Ruby Queen, 1957 AAS winner
    Touchstone Gold

Preventative uses:
Additionally, several preliminary studies on both rats and humans have shown betaine may protect against liver disease, particularly the buildup of fatty deposits in the liver caused by alcohol abuse, protein deficiency, or diabetes, among other causes.Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. Contrary to the popular belief beetroot does not possess any blood cleansing properties but is a good source of antioxidants. Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure within one hour. The reduction was more pronounced after three to four hours, and was measurable up to 24 hours after drinking the juice. The effect is attributed to the high nitrate content of the beetroot. The study correlated high nitrate concentrations in the blood following ingestion of the beetroot juice and the drop in blood pressure. Dietary nitrate, such as that found in the beetroot, is thought to be a source for the biological messenger nitric oxide, which is used by the endothelium to signal smooth muscle, triggering it to relax. This induces vasodilation and increased blood flow. Other studies have found the positive effects beetroot juice can have on human exercise and performances. In studies conducted by Exeter University, scientists found cyclists who drank a half-litre of beetroot juice several hours before setting off were able to ride up to 20% longer than those who drank a placebo blackcurrant juice.

Health Benefits:
· A healthy food, beetroot is a rich source of natural sugar and contains sodium, potassium, phosphorus, chlorine, iodine, iron and various important vitamins.
· The high fibre content of the beetroot acts as a bulk residue, and helps improve bowel movement and prevents constipation.
· Naturally rich in pigments and vitamins which have antioxidant properties, beetroot helps prevent cancer.
· The water in which beetroots have been boiled proves effective for the treatment of boils, inflammation and even for skin breakouts like pimples.
· It has positive effects on digestion. Intake of fresh beet juice mixed with a tablespoonful of honey every morning before breakfast helps heal gastric ulcers.
· Research has linked the consumption of beetroot juice with lowering of blood pressure due to the high content of nitrates.
· A decoction of beets mixed with a little vinegar can be used externally to cleanse scurf or dandruff from the head. To combat dandruff, mix some grated ginger or ginger juice into the beet water and massage into the scalp every night.

ORANGE

ORANGE:
The orange (specifically, the sweet orange) is the fruit of the citrus Citrus sinensis, species Citrus  ​sinensis in the family Rutaceae. The fruit of the Citrus sinensis is called sweet orange to distinguish it from that of the Citrus aurantium, the bitter orange. The orange is a hybrid, possibly between pomelo (Citrus maxima) and mandarin (Citrus reticulata), cultivated since ancient times.Probably originated in Southeast Asia, oranges were already cultivated in China as far back as 2500 BC. Between the late 15th century and the beginnings of the 16th century, Italian and Portuguese merchants brought orange trees in the Mediterranean area. The Spanish introduced the sweet orange to the American continent in the mid 1500s.
The origin of the term orange is presumably the Sanskrit word for "orange tree", whose form has changed over time, after passing through numerous intermediate languages. Today, the fruit is known as "Chinese apple" in several languages. Some examples are Dutch sinaasappel (literally, "China's apple") and appelsien, or Low German Apfelsine. In English, however, Chinese apple usually refers to the pomegranate. Orange trees are widely grown in tropical and subtropical climates for its sweet fruit, which can be eaten fresh or processed to obtain juice, and for its fragrant peel. They have been the most cultivated tree fruit in the world since 1987, and sweet oranges account for approximately 70% of the citrus production. In 2010, 68.3 million tonnes of oranges were grown worldwide, particularly in Brazil and in the US states of California and Florida.

History:
There are not reports on sweet oranges occurring in the wild. It is believed that sweet orange trees have been first cultivated in southern China, northeastern India or perhaps Southeast Asia around 2500 BC. In Europe, citrus fuits – among them the bitter orange, introduced to Italy by the crusaders in the 11th century – were grown widely in the south for medicinal purposes,  but the sweet orange was unknown until the late 15th century or the beginnings of the 16th century, when Italian and Portuguese merchants brought orange trees in the Mediterranean area. Shortly afterwards, the sweet orange was quickly adopted as an edible fruit. It was also considered a luxury good and wealthy people grew oranges in private conservatories, called orangeries. By 1646, the sweet orange was well known throughout Europe. Spanish explorers introduced the sweet orange into the American continent. On his second voyage in 1493, Christopher Columbus took seeds of oranges, lemons and citrons to Haiti and the Caribbean. Subsequent expeditions in the mid 1500s brought sweet oranges to South America and Mexico, and to Florida in 1565, when Pedro Menéndez de Avilés founded St Augustine.  Spanish missionaries brought orange trees to Arizona between 1707 and 1710, while the Franciscans did the same in San Diego, California, in 1769. An orchard was planted at the San Gabriel Mission around 1804 and a commercial orchard was established in 1841 near present-day Los Angeles. In Louisiana, oranges were probably introduced by French explorers.
Archibald Menzies, the botanist and naturalist on the Vancouver Expedition, collected orange seeds in South Africa, raised the seedlings on board and gave them to several Hawaiian chiefs in 1792. Eventually, the sweet orange was grown in wide areas of the Hawaiian Islands, but its cultivation stopped after the arrival of the Mediterranean fruit fly in the early 1900s. As oranges are rich in vitamin C, during the Age of Discovery, Portuguese, Spanish and Dutch sailors planted citrus trees along trade routes to prevent scurvy.
Around 1872, Florida obtained seeds from New Orleans, so many orange groves were established by grafting the sweet orange on to sour orange rootstocks.

Varieties:
Common oranges
Common oranges (also called "white", "round" or "blond" oranges) constitute about two-thirds of all the orange production. The majority of their crop is used mostly for juice extraction. Valencia
Main article: Valencia orange
The Valencia orange is a late-season fruit, and therefore a popular variety when navel oranges are out of season. This is why an anthropomorphic orange was chosen as the mascot for the 1982 FIFA World Cup, held in Spain. The mascot was named Naranjito ("little orange") and wore the colours of the Spanish national football team kit.
Hart's Tardiff Valencia
Thomas Rivers, an English nurseryman, imported this variety from the Azores Islands and catalogued it in 1865 under the name Excelsior. Around 1870, he provided trees to S. B. Parsons, a Long Island nurseryman, who in turn sold them to E. H. Hart of Federal Point, Florida.
Hamlin
This cultivar was discovered by A.G. Hamlin near Glenwood, Florida, in 1879. The fruit is small, smooth, not highly coloured, seedless and juicy, with a pale yellow coloured juice, especially in fruits that come from lemon rootstock. The tree is high-yielding and cold-tolerant and produces good quality fruit, which is harvested from October to December. It thrives in humid subtropical climates. In cooler, more arid areas, the trees produce edible fruit, but too small for commercial use.Trees from groves in hammocks or areas covered with pine forest are budded on sour orange trees, a method that gives a high solids content. On sand, they are grafted on rough lemon rootstock. The Hamlin orange is one of the most popular juice oranges in Florida and replaces the Parson Brown variety as the principal early-season juice orange. This cultivar is now[needs update] the leading early orange in Florida and, possibly, in the rest of the world.

Benefits:
1 - filter the blood and kill the worm syrup and wholesome.
2 - Orange juice removes fever, kill it and help to fall in temperature caused by fever.
3 - Expels phlegm and useful to clean the pharynx and larynx.
4 - Diuretic and detergent for college and the bladder.
5 - Laxative and removes waste of the stomach and intestines and cleans.
6 - Orange helps to heal wounds and to cure skin diseases and is useful for high blood pressure.
7 - Strengthens the stomach and strengthens the teeth and removes some of the diseases of the gums in the mouth and heartbreaking items in the gravel and sand expelled from the body.
8 - Orange juice and tonic and appetizer, especially for those who complain of anemia
9 - Strengthens the nerves, heart, hypnotic and calming and relaxing for the brain.
10 - Orange strengthens bones and nails, hair and teeth and reduces the percentage of fat (cholesterol).
11 - Regulating the process of the human respiratory tract.
12 - An anti-cough and influenza.13 - Orange helps to expel gas.
14 - Orange regulating the work of muscles and veins.
15 - Against sexually transmitted diseases and HIV smooth and some venereal diseases.
16 - Is useful for skin diseases and scabies.
17 - Useful for tumors of the uterus, ovaries, and urinary tract and prostate.
18 - Useful for cases of vomiting
19 - Orange useful for tumors, arthritis, gout, Alrmatesm and hardening of the arteries.
20 - Helps to remove the effects of poisoning as a result of the use of chemical medicines.
21 - Strengthen the nervous system and digestive system and is useful in the treatment of tumors of the seat and hemorrhoids.
22 - prevent a lot of cancers.
23 - orange juice and useful for diseases of typhoid.
24 - is useful for people with colds and the flu.
25 - Agent Orange is useful to eliminate some of the candidates to the reproductive system in women syrup and useful and compensates for the mother's milk.
26 - a useful and beneficial, and perfumed with the Authority.
27 - orange good drug and is useful to remove the gums and mouth sores.
28 - benefit the use of orange peel over the coal burning in Almnaql covering the smell of orange peel smell of pure coal.
29 - In 1930, Dr. (Maranon) in Spain split vitamins ubiquitous orange and I consider them useful for diabetics as well as thought (Dr. Crane's father) The orange juice is useful for the treatment of diabetic patients, Dr. (Scheuer brooch) Spanish is the orange syrup and very useful for many diseases.
30 - in orange are many benefits even in the outer crust and fat and seeds (nuclei) that are not extravagant in eating (run-off return anything) (eat and drink waste not by excess).
31 - After washing and orange peel (dried), so that can be milled in the mill electrical Kalboudr a good benefit for use with milk or when making work and Custard (Alcastr) or the work of sweets, cakes and Kmatr substitute for vanilla, a benefit for the stomach gas ... And has a good flavor and a natural fragrance and color.
32 - According to the large French flag (Ms. Rando Osé) President of the Foundation Food Hygiene to the presence of acid and a natural chemical in the orange juice is very useful for the body and provide heat and provide vitality and activity to it.
33 - of fruits useful for adults and young people and children especially in the winter and is useful for indigestion, and stated in the books (old) that China is the origin of the fruit orange?!
34 - Wrote a Chinese year AD 1178 there are 27 types of oranges, some without seeds (nuclei).
35 - Considered the Chinese symbol of happiness and orange Persians said that it is better tree worthy of paradise in the Hereafter.
36 - Last used nowadays many orange flowers (Tinderbox) and Tigana fragrances for brides.
37 - That the characteristics and benefits of orange fruit and the many benefits in the treatment and cure of up to a degree which makes us say that a crate (carton) orange in the house even more than the equivalent natural pharmacy in the treatment of diseases and instrumental in healing.
38 - Advised mothers of young children for the safety of their health and time feeding their children an orange or a cup of orange juice instead of chocolate or some sweets harmful.
39 - The wondrous and mentioned that on the island of Fernandobo Africa there is an orange-sized equivalent to the size ofWe have found orange five times or more a sweet taste and a lot of water.
40 - sweet mix orange juice with a little honey is very beneficial and useful as food for small and equivalent to breast milk

POMEGRANATE

Pomegranate:
The pomegranate pron.:Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall.
Native to the area of modern day Iran (especially Neyriz and Iraq, the pomegranate has been cultivated in the Caucasus since ancient times. From there it spread to Asian areas such as the Caucasus as well as the Himalayas in Northern India. Today, it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East, northern Africa and tropical Africa, the Indian subcontinent and the drier parts of southeast Asia. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is also cultivated in parts of California and Arizona.In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, the pomegranate is in season from March to May.
The pomegranate has been mentioned in many ancient texts, notably the Book of Exodus, the Homeric Hymns and the Quran. In recent years, it has become more common in the commercial markets of North America and the Western Hemisphere.
Pomegranates are used in cooking, baking, juices, smoothies and alcoholic beverages, such as Martinis and wine.

Description:
The Punica granatum leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin. The exact number of seeds in a pomegranate can vary from 200 to about 1400 seeds, contrary to some beliefs that all pomegranates have exactly the same number of seeds.[8] Each seed has a surrounding water-laden pulp—the edible aril—ranging in color from white to deep red or purple. The seeds are embedded in a white, spongy, astringent pulp

Varieties:
Punica granatum nana is a dwarf variety of Punica granatum popularly planted as an ornamental plant in gardens and larger containers, and used as a bonsai specimen tree. It could well be a wild form with a distinct origin. The only other species in the genus Punica is the Socotran pomegranate (Punica protopunica), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit.

Nutrients and phytochemicals:
Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B5 (pantothenic acid), potassium and natural phenols, such as ellagitannins and flavonoids. Pomegranates are listed as high-fiber in some charts of nutritional value. That fiber, however, is entirely contained in the edible seeds which also supply unsaturated oils. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber, oils and micronutrients.[37][38]

How to Eat Organic Pomegranate:
The pomegranate is an intricate fruit containing a maze of seeds inside of inedible flesh that’s covered in a bark-like skin. Still, there is an easy way to get to all those nutritious,sweet and juicy seeds.
    Cut off the crown (you’ll see it) and throw it away or better yet use it for compost.
    Score and slice the rind all around, but don’t cut the rind all the way through.
    Soak the pomegranate face down in cold water for about ten minutes.
    While the pomegranate is still in the bowl of water, break apart the scored rinds, and remove the seeds from the flesh (the seeds will sink to the bottom of your bowl).
    Remove the rind and membrane from the bowl with a sieve or spoon.
    Drain the seeds with a colander and pat dry with a paper towel.
To get the most out of an organic pomegranate, eat the seeds while they’re at their freshest and juiciest, and at the peak of their medicinal powers.
Organic Pomegranate Seeds
Some people suck the juice out and spit out the seed. It is a personal choice but most of the beneficial fiber comes from the seed so it is beneficial to eat it. Organic pomegranate seeds are bursting with a delicious, pleasant, slightly acidic flavor that has all the sweetness of cranberries without the tartness.
I suggest sprinkling the seeds on a green salad or a fruit salad for a surprising taste sensation. You can add them to any recipe that calls for fruit or seeds, too. Pomegranates are often used in Middle Eastern dishes and make a great cranberry-style sauce.
Organic pomegranate seeds are also perfectly delicious eaten all by themselves.

Health Benefits of Organic Pomegranates:Packed with antioxidants equal to those in green tea and red wine, and especially loaded with Vitamin C and Potassium, pomegranates are said to help:
    Lower Risk of Heart Disease
    Lower Risk of Cancer, Especially Prostate and Breast
    Lessen Symptoms of Diarrhea
    Reduce Cholesterol
    Control Your Weight
    Fight Cell Damage
Pomegranates are one of the few fruits whose juice is just as beneficial as its fruit or seeds. The peel, which you can’t eat, contains the most antioxidants, and they are released in abundance when the fruit is squeezed for juicing.
Note: Eating pomegranates might interfere with certain medications in the same way that grapefruit juice does. Be sure to ask your doctor or pharmacist about any drug interactions.
Pomegranate’s wine-red juice will stain your fingers, clothes, and countertops! Be careful with these.

DIET-LIVER DISEASE

DIET-LIVER DISEASE
 
Food Sources
The liver is involved in the metabolism of all foods. Metabolism is the conversion of food into energy.
Changing the diet by increasing or decreasing proteins, carbohydrates, fats, and vitamins may further affect the function of the diseased liver, especially its protein and vitamin production.

SAMPLE MENU:     
Breakfast
        1 orange
        Cooked oatmeal with milk and sugar
        1 slice of whole-wheat toast
        Strawberry jam
        Coffee or tea
    Lunch
        4 ounces of cooked lean fish, poultry, or meat
        A starch item (such as potatoes)
        A cooked vegetable
        Salad
        2 slices of whole-grain bread
        1 tablespoon of jelly
        Fresh fruit
        Milk
    Mid-afternoon snack
        Milk with graham crackers
    Dinner
        4 ounces of cooked fish, poultry, or meat
        Starch item (such as potatoes)
        A cooked vegetable
        Salad
        2 whole-grain rolls
        Fresh fruit or dessert
        8 ounces of milk
    Evening snack
        Glass of milk or piece of fruit
Usually, there are no cautions against specific foods.
If you have questions about your diet or symptoms, contact your doctor.

The Benefits of Eating Fruit for Liver Problems
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The Benefits of Eating Fruit for Liver Problems Photo Credit fruit image by Leonie Pratt from Fotolia.com
Your liver is the largest organ in your body and does the complex work of breaking down foods and turning them into the fuel you need to function. A sick liver will affect all of your other organs, which may not get the nutrients they need. Fruits provide benefits to the liver and are preferred over foods such as fats and processed products.

Keep Cells Healthy
Fruits that contain antioxidants keep our cells healthy so they don't damage organs like our liver. These antioxidants protect our cells against substances called free radicals that we are exposed to throughout life. The University of Maryland Medical Center website says when you consume antioxidants in fruits such as cherries, blueberries and tomatoes you can help prevent liver problems that result from other illnesses such as Crohn's disease or other inflammatory bowel diseases.

Provide Nutrients
Two important functions of your liver are to process nutrients so your body will be able to absorb them to keep all your organs healthy, and to remove toxic substances. Fruits are rich in vitamins and minerals and are preferable to foods with little or no nutritional value and that are hard for the liver to process. Fruits with fiber help clean the liver and improve liver conditions you may already have.

Protect Against Cancer
Plant-based diets that include eating fruits help protect your body from cancer. Liver cancer is a devastating form and one of the hardest to treat. You can work fruits into every meal during the day and as snacks in between. According to the Cancer Cure Foundation, avocados are a fruit rich in the potent antioxidant glutathione that helps your body prevent cancer cells from growing. Citrus fruits are filled with monoterpenes that can remove cancer-causing carcinogens from your body.

Fight Malnutrition
Cirrhosis is the result of diseases or illnesses causing liver scarring, which can get bad enough to prevent the liver from functioning properly. MayoClinic.com says malnutrition is a complication of cirrhosis because when your liver is damaged, it cannot process nutrients effectively and your body won't absorb and use them. You can prevent malnutrition associated with cirrhosis by eating different kinds of fruits as part of your regular diet.

MORINDA CITRIFOLIA (NONI)

MORINDA CITRIFOLIA (NONI):
Morinda citrifolia is a tree in the coffee family, Rubiaceae. Its native range extends through Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalised.
It is commonly known as great morinda, Indian mulberry, nunaakai (Tamil Nadu, India), dog dumpling (Barbados), mengkudu (Indonesia and Malaysia), apatot (Philippines), kumudu (Bali), pace (Java), beach mulberry, cheese fruit or noni (from Hawaiian).

NUTRIENTS AND PHYTOCHEMICALS:
M. citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.These macronutrients evidently reside in the fruit pulp, as M. citrifolia juice has sparse nutrient content. The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium. Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained in an amount that is about half the content of a raw navel orange. Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI) are high compared to an orange, and potassium content is moderate. The juice is otherwise similar in micronutrient content to a raw orange.
M. citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids. Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.These phytochemicals are not unique to M. citrifolia, as they exist in various plants.

BENEFITS:
Throughout tropical regions, virtually every part of Morinda citrifolia was used to treat disease or injury. Its curative properties were well known and commonly employed. PatoaTama Benioni, a member of the Maori tribe from the Cook Islands and a lecturer on island plants explains: Traditionally Polynesians use Noni for basically everything in the treatment of illness. Noni is a part of our lives. Any Polynesian boy will tell you he’s had experience with it.
We use juice from its roots, its flowers, and its fruit… my grandmother taught me to use Noni from the roots and the leaves to make medicine for external as well as internal use, and for all kinds of ailments, such as coughs, boils, diseases of the skin, and cuts.

• Noni was frequently utilized for its anti-parasitic activity.
• Respiratory ailments, coughs, and colds were treated with Noni.
• A juice made from pounding Noni leaves, roots and fruit mixed with water was administered for diarrhea.
• Dried and powdered forms of the bark mixed with water and administered with a spoon treated infant    diarrhea.
• Small pieces of fruit and root infused with water were given to kill intestinal parasites.
• Boiled bark decoctions were given as a drink for stomach ailments.
• Coughs were treated with grated bark.
• Charred unripe fruit was used with salt on diseased gums.
• Pounded fruit combined with kava and sugar cane was used to treat tuberculosis.
• Babies were rubbed with fresh, crushed leaves for serious chest colds accompanied by fever.
• Eye washes were made from decoctions for eye complaints from flower extracts.
• Leaf infusions were traditionally taken to treat adult fevers.
• A mouthwash consisting of crushed ripe fruit and juice was used for inflamed gums in young boys.
• Pounded leaf juice was used for adult gingivitis.
• Sore throats were treated by chewing the leaves and swallowing the juice.
• Skin abscesses and boils were covered with leaf poultices.
• Swelling was controlled with leaf macerations.
• Heated leaves were often used for arthritic joins and for ringworm.

CARROT

CARROT:

The carrot (Daucus carota subsp. sativus, Etymology: from Late Latin carota, from Greek ?a??t?? karoton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.

Nutrition:

The carrot gets its characteristic and bright orange colour from ß-carotene, which is partly metabolised into vitamin A in humans. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals. Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.
Lack of vitamin A can cause poor vision, including night vision, and vision can be restored by adding it back into the diet. An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II, who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore, and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable, which was not rationed unlike other food. A "Dr. Carrot" advertising campaign encouraged its consumption.

BENEFITS:

Carrot juice contains less calories and is very beneficial for weight loss.
The functioning and health of liver and digestive tract improves by the intake of carrot juice.
Carrot juice contains Vitamin E which helps in preventing cancer.
Aches and pains associated with aging lessen with the intake of carrot juice.
Vitamin A present in carrot juice improves eye-sight and helps in bone disorders, osteoporosis etc.
It contains potassium which helps against cholesterol
Carrot juice is extremely beneficial for the liver as it reduces fat and bile in the liver.
The juice revitalizes and tones the skin.
Carrot juice is very rich in beta-carotene which is an antioxidant and it prevents cell degeneration. The aging process is also slowed down.
Carrots contain beta-carotene which is converted into Vitamin A by our body. This natural vitamin A is very good for our body.

GRAPES

Grapes

Description:
Widely popular, grapes are regarded in many cultures as “the queen of fruits," since centuries. These tiny berries are the storehouse of numerous health promoting phyto-nutrients such as poly-phenolic antioxidants, vitamins, and minerals. No wonder why many of us include them as an integral part of our diet, be it in the form of fresh table fruits, juice, or in salads!
Botanically, they are small round berries; grow in clusters on a perennial and deciduous woody vine of the genus: Vitis. Grapes are native to Europe and Mediterranean regions but now widely cultivated all around the world.

In structure, each berry features semi-translucent flesh encased in a smooth, thin skin. Some varieties contain edible seeds, while others are seedless. The color to the fruit is because of the presence of poly-phenolic pigments in them. Red or purple berries are rich in anthocyanins while white-green berries contain more of tannins, especially, catechin. Interestingly, these antioxidant compounds are densely concentrated on the skin and seeds!
 The three main species of grapes grown around the world are; European (Vitis vinifera), North American (Vitis labrusca and Vitis rotundifolia), and French hybrids.

Some of popular green cultivars are Thompson seedless, sugarone, and calmeria.
Red varieties include emperor, red globe, cardinal, and flame seedless.
Concord and zinfandel are some of flavorful blue-black cultivars.
Commercially, many cultivars of grapes are grown for different purposes either eaten as table fruit, fresh or dried (raisin, currant, sultana) or in wine production.

Health benefits of grapes:
    Grapes are rich in polyphenolic phytochemical compound resveratrol. Resveratrol is one of the powerful anti-oxidant, which has been found to play a protective role against cancers of colon and prostate, coronary heart disease (CHD), degenerative nerve disease, Alzheimer's disease and viral/ fungal infections.

    Resveratrol reduces stroke risk by altering the molecular mechanisms in the blood vessels. It does so firstly by reducing susceptibility of blood vessel damage through decreased activity of angiotensin (a systemic hormone causing blood vessel constriction that would otherwise elevate blood pressure) and secondly, through increased production of the vasodilator substance, nitric oxide (a beneficial compound that causes relaxation of blood vessels).

    Anthocyanins are another class of polyphenolic anti-oxidants present abundantly in the red grapes. These phyto-chemicals have been found to have an anti-allergic, anti-inflammatory, anti-microbial, as well as anti-cancer activity.

    Catechins, a type of flavonoid tannin group of anti-oxidants, found in the white/green varieties have also shown to possess these health-protective functions.
    In addition, the berries are very low in calories. 100 g fresh grapes just provide 69 calories but zero cholesterol levels.

    Grapes are rich source of micronutrient minerals like copper, iron and manganese. Copper and manganese are an essential co-factor of antioxidant enzyme, superoxide dismutase. Iron is especially concentrated more in raisins. In addition, 100 g of fresh grapes contain about 191 mg of health benefiting electrolyte, potassium.

    They are an also good source of vitamin-C, vitamin A, vitamin K, carotenes, B-complex vitamins such as pyridoxine, riboflavin, and thiamin.

APPLE

Scientific name: Malus domestica

Apple fruit nutrition facts:

Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties; thus truly justifying the adage, “an apple a day keeps the doctor away.”

Apples are obtained from the medium-sized tree belonging to the Rosaceae family. The apple tree is originated in the mineral-rich mountain ranges of Kazakhstan, and now being cultivated in many parts of the world.

Apple fruit features oval or pear shape; and the outer skin has different colors depending upon the cultivar type. Internally, the juicy pulp has been off-white to cream in color and has to mix of mild sweet and tart taste. Its seeds are inedible because of their bitter taste.

Hundreds of varieties of apples are either eaten as table fruits or as dessert fruit grown in the US and worldwide. Some of the apples are sought-after in cooking and baking too.

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Health benefits of apple:

    Delicious and crunchy apple fruit is notable for its impressive list of phtyto-nutrients, and anti-oxidants. Studies suggest that its components are essential for normal growth, development and overall well-being.

    Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. They, however, contain no saturated fats or cholesterol. Nonetheless, the fruit is rich in dietary fiber, which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fiber also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon.

    Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. The total measured anti-oxidant strength (ORAC value) of 100 g apple fruit is 5900 TE. Some of the important flavonoids in apples are quercetin, epicatechin, and procyanidin B2. Additionally, they are also good in tartaric acid that gives tart flavor to them. Altogether, these compounds help the body protect from deleterious effects of free radicals.

    Apple fruit contains good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

    Further, apple fruit is a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.

    Apple also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure; thus, counters the bad influences of sodium.

MANZANO BANANA

Manzano Banana:
The Manzano banana is short and chubby with a mild strawberry-apple flavor, and the skin is black when it’s ripe. It has a chunkier and heavier appearance than traditional banana. This banana is usually grown in Asia, South America, Mexico, Caribbean, and Africa, which also known as Apple banana.
Usage


Uses:
One of the world's most popular fruits, the banana has been cultivated and enjoyed since ancient times. Their velvety texture and unique flavor can be used in fruit salads, ice cream, smoothies, yogurt, pies, puddings, fritters, dumplings, breads or dipped in chocolate and frozen. One of the more unusual varieties of dessert bananas is the Manzano. A stubby, thick-skinned, golden yellow fruit that is commonly known as the "apple banana", this gourmet banana has a delicious, sweet taste with a hint of apple and strawberry. This short, plump, finger-sized variety will turn dark yellow when ripe

Nutritional characteristics:
 Manzano Bananas are a good source of fiber, potassium and vitamin C. Eat one a day! They contain 8 amino-acids our body cannot produce itself.

Considered a virtually perfect food, the banana is very low in sodium, high in potassium, and contains approximately 6 vitamins and 11 minerals. This is also true of the short, thick, specialty banana called the Manzano Banana. Similar to the common yellow Cavendish banana, the Manzano is smaller and sweeter, with a hint of crunchy apple-strawberry flavor. Not to be confused with the Baby Banana, the pale-gold Manzano actually tastes best when its skin is covered with black spots or has turned completely black. Native to tropical countries like Central and South America, the Caribbean and Mexico, Melissa's Manzano Bananas (in 10# and 20# units) are very popular in Latin American, African and Asian cuisine. Serve with cereal, pancakes, waffles, fruit salads, poultry, meats or chilled fruit juices.

RED BANANA

Red Banana:
The Red banana is heartier and slightly sweeter than yellow banana. When ripe, they have maroon/purple skin to almost black, and the flesh is pinkish, or salmon color. The Red banana has a raspberry hint of flavor. It also contains more beta carotene, and vitamin C than the regular yellow banana.

Uses:
 Red bananas are principally consumed raw, for dessert or in a fruit salad.  They also have an excellent flavour for use in cakes or other pastries.  They can also be consumed fried or grilled.

Nutritional characteristics:
Like the majority of bananas, red bananas are an excellent source of fibre, potassium, carbohydrates and vitamin C/B6.

CAVENDISH BANANA

Cavendish Banana:
The Cavendish banana is the most widely consumed banana worldwide. It is of Vietnamese and Chinese origin.  It is usually between 15 and 25 cm long.  The skin is green when sold to markets and later yellow when ripe.  During the ripening process sugars and the characteristic banana aromas are produced.

Uses:
Principally eaten raw, in fruit salads, baby foods, as well as in different processed foods. This variety is also used as a dessert.

Nutritional and medicinal characteristics:
Bananas are a very complete food, easy to digest for people of all ages, especially if eaten after a light meal or as a snack. They are also one of the most nutritional and preferred kids’ foods.

In contrast to the belief that bananas are fattening, they are actually quite valued in weight loss diets.

Their light flavour transmits all of their vitamin and mineral potential. They are sources of vitamin A, B, C, E, calcium, magnesium, silicium, phosphorous, sulphur, iron and sodium, also they are especially rich in vitamin B6, folic acid and potassium, which makes it an ideal food for sports players and children.

Bananas are an excellent cure.  It is believed that they efficiently act against the following health problems: general weakness, anaemia, stomach problems, rheumatism, constipation, kidney stones, hepatitis, obesity, oedema, nephritis, hemorrhoids, cholesterol, etc.

They contain an important percentage of carbohydrates, dextrose, levitosa, saccharose and a certain amount of vitamin A, as well as ascorbic acid, thiamine, riboflavin, niacin, and a variable quantity of minerals, calcium, phosphorous, potassium and iron.  The proportion depends on the variety, quality, and ripeness of the fruit.

BABY NINO BANANA

BabyNino banana:
BabyNino banana is about three inches long. When they are ripe, they turn bright yellow and have a rich, sweet flavor, and creamy texture. This is one of the smallest and sweetest bananas around. It is a native of Colombia. This baby banana can be baked, sauteed, broiled, and even grilled.

Uses:
Because their dimensions are small and their taste sweet, baby bananas are preferred by children.  Baby bananas are an important source of carbohydrates making them an ideal addition to lunch, helping provide an additional energy source for active kids.

Nutritional Characteristics:
Like the majority of bananas, baby bananas are an excellent source of vitamin B6 (important for a healthy heart), vitamin C, fibre and potassium.