Vitamin B3 also called Niacin is a water-soluble vitamin, member of the family of B-vitamins. Essential for a healthy nervous system and for the production of sex hormones, niacin exists in two forms (nicotinic acid and nicotinamide) and is present naturally in a wide variety of foods; Niacin (in the form of nicotinamide) can also …
Lentil is a small legume seed belonging to the Lens culinaris species and the Leguminosae (Fabaceae or Papilionaceae) family. It is one of the world most ancient food crops, has a lens shape, exist as a spectrum of colours, which includes yellow, orange, red, green, brown or black. Lentil is classified as a pulse with …
The mineral magnesium is essential for every biochemical process happening in the body and plays a crucial role in skeletal development and in the maintenance of electrical signaling in the nervous system; a shortfall of magnesium will affect just about every part of the body. Deficiency is common, and large amounts of calcium in the …
Riboflavin is a water-soluble vitamin, member of the family of B-vitamins. It helps to convert food into energy by working with enzymes to turn fats, proteins and carbohydrates into a form the cells can use. Vitamin B2 deficiency is common as the vitamin can be easily destroyed with sunlight; For example, a pint of milk …
Vitamin B1, also called Thiamin or Thiamine is recognised as the ‘morale vitamin’ because it helps you to feel positive and happy, and it is used in the treatment of anxiety and depression. It does this by helping the body to maintain a healthy nervous system which is important for effectively combating symptoms of stress. …
Quinoa (Chenopodium quinoa Willd) is a grain-like food crop that is often marketed as a “superfood” for its nutritious qualities; it now plays an increasing role in human diets globally. Moreover, quinoa is one of the crops selected by Food and Agriculture Organization (FAO) to offer food security. The most common and available types of …
Yoghurt or Yogurt is the resulting product from the culturing of a mixture of milk and cream products with the addition of yoghurt cultures bacteria such as the lactobacilli bacteria. The Fermentation of lactose (milk) by these bacteria produces lactic acid, which acts on milk proteins to give yoghurt its texture and characteristic flavour. Yoghurt …
Brussels sprouts is a cultivated Brassica in which the marketable parts of the plant are the swollen axillary buds known as “sprouts” or “buttons.” It is part of the family of cruciferous vegetables and generally classified as Brassica oleracea (Brassicaceae family, previously called the Cruciferae). The origin of this plant remains obscure and has been …
Worldwide, dietary iron deficiency is considered to be the most common nutritional problem. Essential for life, iron is a component of haemoglobin, the red pigment in blood that transports oxygen from the lungs to all part of the body to cells and removes the waste product carbon dioxide; the body also needs iron to make …
Zinc, a dietary essential trace element, is primarily an intracellular metal involved in numerous metabolic processes, i.e., as a catalyst, structural element, or regulatory ion. Zinc is involved in the major metabolic pathways contributing to the metabolism of proteins, carbohydrates, energy, nucleic acids and lipids. Needed for enzyme activities, essential for the body’s normal function …
