Tag: healthy eating

Strawberry Delights: Unveiling the Nutritional Wonders of this Remarkable Fruit

Ricardo Davis

– Strawberries are technically a fruit because they contain seeds.
– The “seeds” on strawberries are actually the fruits called achenes.
– Each strawberry contains about 200 achenes.
– The red, fleshy part that we eat is called the receptacle.
– Strawberries are not vegetables because they contain the plant’s ovaries.
– True berries develop from the ovary of a flower and consist of seeds and pulp.
– Strawberries are considered accessory fruits because they develop from another part of the plant, specifically the receptacle.
– Each strawberry contains about 200 achenes, which are actually individual fruits with a seed inside.
– The part of the strawberry that we eat is called the receptacle.
– Strawberries are not considered berries either, as true berries develop from the ovary of a flower and consist of seeds and pulp.
– Strawberries are considered accessory fruits because they develop from another part of the plant, specifically containing a significant amount of tissue from the receptacle.

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Tantalizing Tuna Steak: Air Fryer Recipes to Savor

Ricardo Davis

– Air Fryer Tuna Steaks are a quick and simple weeknight meal.
– Recipe uses fresh tuna and a ginger and soy sauce marinade.
– Recipe has almost zero prep time and fast cook time.
– Air fryer fish recipes make great dinners.
– Sweet and savory recipe is easy to prepare with ingredients on hand.
– Other air fryer fish recipes include Tilapia, Halibut, and Salmon.
– Optional ingredients include sesame seeds or chopped green onion.
– In a large sealable bag, combine ingredients to make marinade and coat tuna steaks.
– Let tuna marinate for about 30 minutes.
– Prepare air fryer basket by lightly spraying with olive oil spray or lined with parchment paper.
– Air fry steaks at 380 degrees F for 8-10 minutes, turning halfway through cooking time.
– Season with salt to taste and sprinkle with sesame seeds before plating.
– Tuna is a healthy source of protein, omega 3 fatty acids, and vitamins.
– Excess marinade cannot be used as a dipping sauce, but can be reserved before adding steaks.
– Optional to add rice wine, rice vinegar, or mirin to enhance flavor of marinade.
– Tuna steaks should only be eaten raw if labeled as sushi-grade tuna.
– Best to eat leftover tuna steaks fresh, but can be stored and reheated.

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How to Clean Salmon: Tips and Techniques to Ensure Freshness and Flavor

Ricardo Davis

– Cleaning salmon before cooking is important to remove surface contaminants and bacteria
– It eliminates impurities like sand and dirt
– It removes foul odor
– It ensures even cooking
– Tools needed: clean cutting board, sharp knife (optional for scaling and gutting), spoon (optional for gutting), paper towels
– Steps for cleaning salmon before cooking: rinse the salmon under cold running water, pat dry with paper towels
– Optional steps: remove scales using the backside of a knife or fish scaler, gut the salmon by making a shallow incision along the belly and removing the guts, rinse the cavity thoroughly
– Optional step: remove gills by gently pulling them out from the head-end of the fish
– Optional step: trim off fins and tail or cut the salmon into fillets or steaks
– Optional step: debone the fillets using fish tweezers or pliers
– When cutting salmon into steaks, remove the ribs by sliding a knife between the flesh and rib membrane
– After rinsing the salmon, wrap it tightly in plastic to minimize oxygen exposure
– Store salmon in the coldest part of the refrigerator (at least 32F) to keep it from spoiling
– Fresh salmon should keep for about two days in the fridge when properly wrapped
– Wash hands thoroughly with soap and water after handling raw fish
– Clean all surfaces and utensils that came into contact with the fish to avoid cross-contamination
– Cook salmon to the proper internal temperature of 145°F or 63°C
– Properly cleaning salmon ensures it is free of harmful bacteria, pathogens, and dirt
– Cleaning salmon makes for a visually appealing dish and prepares it to absorb desired flavors.

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How to Wash Grapes to Ensure Safe Consumption: Essential Steps and Tips

Ricardo Davis

– Grapes belong to the Dirty Dozen, a list of produce with high levels of pesticides
– The Environmental Working Group recommends buying organic grapes, but they can be expensive
– Washing grapes adds moisture and can cause them to decompose faster
– It’s best to only wash grapes that you plan to eat right away or in the near future
– The waxy white film on grapes, called the bloom, helps keep them fresh
– To wash grapes, empty them into a colander and rinse with cool water, moving them around to clean all sides
– If desired, sprinkle a little baking soda and/or salt on the grapes and gently scrub to remove the bloom
– Rinse off the baking soda and/or salt with cool water and dry the grapes with a dish towel or paper towel
– Excess moisture can lead to faster spoiling, so let the grapes dry completely after washing
– Grapes should be stored in a ventilated bag in the refrigerator to help preserve them for up to three weeks.
– It is best not to wash grapes until right before eating to avoid moldy or inedible grapes.
– Unwashed grapes can harbor viruses and bacteria such as salmonella, E. coli, and Listeria.

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Discover delicious and healthy daikon radish recipes

Ricardo Davis

– Daikon radish is a long white radish widely enjoyed in Japanese and many Asian cuisines.
– It has a crunchy texture and a light peppery taste.
– Daikon can be eaten raw, cooked in soups and stews, pickled, or used as a garnish.
– Daikon leaves can also be saved and used in soups, stir-fries, or as a rice condiment.
– Daikon is low-calorie and packed with nutrients such as calcium, folate, potassium, magnesium, vitamin C, and digestive enzymes.
– It is believed to be a cleansing vegetable that aids digestion and balances blood sugar.
– The article provides tips on how to choose and store daikon, as well as substitutions.
– The article also includes 16 delicious daikon radish recipes, including one for pickled daikon, one for short ribs cooked with daikon and carrots, and one for a soup featuring daikon, carrots, and salted salmon.
– Some other recipes mentioned include savory pork and vegetable soup, pickled daikon in sweet vinegar, a refreshing salad called namasu, a hot pot called Mizore Nabe, simmered yellowtail and daikon, homemade fukujinzuke relish, slow cooker chicken wings, and a salad flavored with shio koji.
– Testimonials from readers who have tried the recipes are also included.
– The article mentions using daikon leaves to make Japanese rice seasoning.
– The article encourages readers to sign up for a newsletter for more recipes and cooking tips.
– Some of the recipes mentioned include a soy sauce pickle, a classic stew called oden, grated Daikon (Daikon Oroshi), and a Japanese rice seasoning called furikake.
– The article suggests using grated Daikon in dishes such as Agedashi Tofu, Tamagoyaki, Tempura Dipping Sauce, Chicken Katsu, and Oroshi Soba, as well as topping it on steak dishes.

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Chicken breast weight: Understanding portion sizes for healthy eating

Ricardo Davis

– The average weight of a chicken breast is 174 grams (or about 6 ounces), but it can vary depending on whether it is raw, cooked, pre-frozen, or bone-in.
– Bone-in chicken breasts make up around 20 percent of their total weight due to the bones.
– Boneless chicken breasts can range from around 4 ounces to 8-10 ounces.
– Chicken breasts will decrease in size by about 25 percent when cooked, losing water and fat. Boiling or braising chicken breasts results in less shrinkage due to higher moisture content.
– Fresh, frozen, or thawed chicken breasts weigh the same when stored in the freezer.
– Pre-frozen chicken breasts may have added weight from special coatings.
– Packaged chicken breasts from the grocery store usually indicate the weight on the packaging, allowing for an estimate of each breast’s weight.
– On average, there are about 2-3 chicken breasts per pound, but it depends on size.
– Chicken breasts have become significantly larger over the past 50 years, with modern-day chickens being more than 4 times heavier than in 1957.
– The average person in the United States consumed over 97 pounds of chicken in 2019, according to the National Chicken Council.
– A study from 2003 compared the health of chickens from 1957 with those in 2001 and found that some modern-day chicken breeds can have immune system problems.
– Nearly all chickens produced for meat are raised indoors in large sheds with over 20,000 chickens crowded together.
– Consumers concerned about the type of chicken they are eating can choose better-animal-welfare products or explore flexitarian, vegetarian, or vegan options.

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Broccoli Cut: The Surprising Health Benefits Revealed!

Ricardo Davis

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Can You Eat Raw Green Beans? Nutritional Benefits & Safety

Ricardo Davis

– Raw green beans contain lectins, which can cause symptoms like nausea, diarrhea, vomiting, and bloating if consumed in high amounts.
– Some varieties of raw green beans can contain 4.8-1,100 mg of lectin per 3.5 ounces (100 grams) of seeds.
– It is best to avoid eating raw green beans to prevent potential toxicity.
– Cooking green beans may lead to nutrient loss, particularly water-soluble vitamins like folate and vitamin C.
– Most lectins in raw green beans are inactivated when boiled or cooked at 212°F (100°C).
– Cooking may increase the antioxidant content in green beans, particularly carotenoids like beta carotene, lutein, and zeaxanthin.
– Cooking also enhances the bioavailability of isoflavones, which are linked to various health benefits including heart disease protection and reduced risk of certain cancers.
– Green beans can be prepared in various ways including boiling, steaming, and microwaving.
– Green beans can be consumed on their own, added to salads or used in soups, stews, and casseroles.
– Green beans are available in fresh, canned, and frozen forms.
– It is recommended to rinse green beans before cooking and trim the tips to remove hard ends.

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