Pineapple is the common name For an edible tropical plant and also its Fruit. It is native to the southern part of Brazil, and Paraguay. This herbaceous perennial plant grows to 1.0 to 1.5 metres (3.3 to 4.9 ft) tall with 30 or more trough-shaped and pointed leaves 20 to 100 centimeters (1.0 to 3.3 ft) long, surrounding a thick stem. The pineapple is an example of a multiple Fruit: multiple, helically – arranged Flowers along the axis each produce a Fleshy Fruit that becomes pressed against the Fruits of adjacent Flowers, Forming what appears to be a single Fleshy Fruit. Pineapple is eaten Fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in Fruit cocktail. Pineapples are the only bromeliad Fruit in widespread cultivation. It is one of the most commercially important plants which carry out CAM photosynthesis.

Etymology

The word “pineapple” in English was recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees. When European explorers discovered this tropical Fruit, they called them pineapples because of their resemblance to what is now known as the pine cone. The term pine cone was First recorded in 1694 and was used to replace the original meaning of pineapple.

In the scientific binomial “ananas”, the original name of the Fruit, cmes From the Tupi, word For pine nanas, as recorded by Andre’ Thevenet in 1555 and comosus means “tufted” and refers to the stem of the Fruit. Other members of the Ananas genus are often caleed pine as well by laymen.

In Spanish, pineapples are called anana’ or pina, principally in Hispanic American countries. Many languages use the native term ananas. They have varying names in Indian languages: “anaasa” in telugu, annazchi pazham in Tamil, anarosh in Bengali and in Malayalam, kaitha chakka. In Malay, pineapples are known as “nanas” or “nenas”. A large, sweet pineapple grown especially in Brazil is called abacaxi.

Botany

The Fruit of pine apple are arranged in two interlocking helices, eight in one direction, thirteen in the other; each being a Fibonacci number.

The leaves of the cultivar mostly lack spines except at the leaf tip, but the cultivars “Spanish” and “Queen” have large spines along the leaf margins.

The natural (or most common) pollinator of the pineapple is the hummingbird. Pollination is required For seed Formation; the presence of seeds negatively effects the quality of the Fruit. In Hawaii, where pineapple is cultivated on an agricultural scale, important of hummingbirds is prohibited For this reason.

Nutrition

Pineapple contains a proteolytic enzymebromelain, ehich breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer For meat. The enzymes in pineapples can interfere with the preparation of some Foods, such as jelly or other gelatine – based desserts. The bromelain breaks down in the canning process, thus canned pineapple can generally be used with gelatine. These enzymes can be hazardous to someone suffering From certain protein deficiencies or disorders, such as Ehlers – Danlos syndrome. Pineapples should also not be consumed by those with Hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate a consumer’s blood.

Consumers of pineapple have claimed that pineapple has benefits For some intestinal disorders; others clain that it helps to induce childbirth when a baby is overdue.

Pineapple is a good source of manganese (91% CV in a 1 cup serving), as well as containing significant amounts of Vitamin C and Vitamin B1.

Cultivation

South Asia dominates world production: in 2001 Thailand produced 1.979 million tons, the Philippines 1.618 million tons while in the Americas, Brazil 1.43 million tons. Total world production in 2001 was 14.220 milllion tons. The primary exporters of Fresh pinapples in 2001 were Costa rica, 322,000 tons and the Philippines, 135, 000 tons.

Ethno – Medical Usage

The root and Fruit are either eaten or applied topicall as an antu-inflammatory and a proteolytic agent. It is traditionally used as an antihelminthic agent in the Philippines.

Storage and Transport

Fresh pineapple is often somewhat expensive as the tropical Fruit is delicate and difficult to ship. Pineapples can ripen after harvest, bt require certain temperatures For this process to occur. Like bananas, they are chill_sensitive and shouldnot be stored in the refrigerator. They will, however, ripn if left outside of a refrigerator. The ripening of pineapples can be rather difficult as they will not ripen For some time and in a day or two become over – ripe, therefore, pineapples are most widely available canned.

Recipes

You can Find number of recipes below:

Fresh Cream Pineapple Cake

Fresh Cream Pineapple Pastry

Luxurious Pudding

Custard Trifle With Tin Food

 

 

 

 

 

 

Broccoli is a plant of the cabbage Family. It is classified as the Italica cultivar group of the species Brassica. Broccoli is a cool weather crop that does poorly in hot summer weather. It grows best when exposed to an average daily temperature between 65 and 75 degrees F. The majority (99%) of the United States croccoli crop is grown in California and Arizona. Other cultivar groups of Brassica oleracea include cabbage, cauli Flower, kale and collard greens, kohlrabi, and Brussels sprouts. Chinese broccoli is also a cultivar group od brassica oleracea.

Cultivation, Nutrition Value and Preparation

Broccoli is high in Vitamin C and soluble Fibre and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. A single serving provides more than 30 mg of Vitamin C and a half cup provides 52 mg of Vitamin C. Broccoli also contains the compound glucoraphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been Found to reduce the risk of aggressive prostate cancer. Broccoli leaf is also edile and contains Far more beta-carotene than the Florets.

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d’oeuvre trays. Although boiling has been shown to reduce the levels of suspected anticancer compounds in broccoli, other preparation methods such as steaming, microwaving and stir Frying have been shown not to reduce the presence of these compounds.

Broccoli is also high in vitamin K.

Production

FAO reports that in 208, china and india were the top producers of Cauli Flower and broccoli. About half of all cauli Flower is raised in China and one Fourth in India. In Europe, production has been in Spain since about 1990. In North America, production is primarily in California. The seasonal average FOB shipping – point price For cauli Flower in 2004 was $33.00 per 100 pounds ($0.73/kg) according to the National Agricultural Statistics Service, USDA.

Recipes:

You can Find number of recipes For Broccoli in Ayesha’s Kitchen :

Chicken Vegetable Saute’ Curry

Mild Chicken Veg Curry

Chicken Vegetable Curry

Chicken With Broccoli And Capsicums

Vegetable Mushroom Rice

Baked Chicken With Vegetables

 

 

 

 

 

 

 

 

 

 

 

Garlic is very much wellknown herb From centuries. It is basically used in the preparation of Food and medicines. Research has shown that certain compounds in garlic (allyl-cysteine, and ajoene) can be beneficial to our health. Garlic is an effective ] anti-viral and anti-fungal agent, a natural antibiotic which lowers blood pressure, may help fight cancer, and has many other beneficial effects. Some studies have found lower rates of certain types of cancer in people who consume large amount of garlic. Garlic, with olive oil, is a key element to savory cooking, plus it is healthy for you. Garlic can be used:

• To avoid High cholesterol,
• To avoid Heart related problems,
• To avoid Blood clotting,
• To avoid Indigestion,
• As Pain reliever,
• To reduce infections,
• To avoid nervous disorder, e.g., paralysis,
• In Eyesight improvement,
• To prevent the growth of cancerous cells

It is a very useful thing For marination because it kills the bad smell of the meat and add a very aromatic Flavour to it, thats why we marinade chicken, beef and Fish in garlic paste.

Use garlic and be Fit, its a wonderful thing.