Wellbeing Welfares of Ginger

Ginger is a flowering plant with pale yellow or purple flowers, its  root is known as ginger which is widely used as spice and folk medicine. Ginger belongs to the family of Zingiberaceae together with turmeric and cardamom.

It is excellent source of vitamin C, vitamin B-6, magnesium, potassium, copper, iron and manganese. Ginger contains 86% carbohydrates, 8% fat and 6% protein.

Ginger listed as a herbal medicine with carminative effect, it also may reduce inflammation, nausea, migraines. It can decrease DNA damage from radiation too. Ginger has some antioxidant effect and it might reduce amyloid beta build-up, which is involved in Alzheimer’s disease.

So adding ginger to your daily diet makes it healthier.

Health Benefits of Rosehip

Rose haw, rose hep or rosehip is the accessory fruit of the rose plant. Rosehips are used for herbal teas, jam, jelly, beverages and pies. You can eat them raw like berry.

Nutritional value of rose hep;

·      minerals: calcium, magnesium, iron, potassium, manganese, selenium, sulphur, silicon  and zinc

·      vitamins: riboflavin, niacin, vitamin B-6, vitamin C, vitamin A, vitamin E

Health benefits: It contains powerful antioxidants, which can eliminate free radicals in the body. It prevents cancer, heart disease.  Regular intake of rosehip tea or jam can lower cholesterol level in your body and can boost your immune system.  It contains significant amount of iron, which is fundamental in the creation of red blood cells, so the recurring consumption of it can improve blood circulation. Other important minerals in rose hips can help prevent osteoporosis and keep your body strong and flexible.

Autumn Super Food Pumpkin

Carved pumpkin “jack-o’-lantern” (man with a lantern) is used for Halloween it is a British tradition dates from the 17^th century. Pumpkin is one of the most nutritious fruits loaded with antioxidants, vitamins and minerals. Pumpkin is a super food, which contains high level of potassium, calcium, iron, magnesium, vitamin A, C and B6. Its low calorie content helps in weigh control, preventing   obesity and diabetes 2.  Its beta-carotene substance, an antioxidant, provides fight against certain types of cancer, prevents heart disease and asthma. Fibre, potassium and vitamin C content in pumpkin support healthy heart and help in lowering blood pressure.

Pumpkin is gluten free fruit. You can use pumpkin and pumpkin seeds in wide range of dishes: soups, salads, bread and desserts. When you prepare your food do not use extra sugar, the pumpkin is sweet enough.

Delicious and quick autumn dish, does not require cooking experience:

Roasted pumpkin, apple, carrot, red onion and parsnip.

Health Benefits of Kohlrabi

Ms H

Kohlrabi or turnip cabbage Brassica oleracea, Gongylodes group a biennial plant that  takes two years to complete its biological lifecycle.

Nutrition values of kohlrabi:

Low in calories 27kcal /100g and high in fibre, excellent vegetable for weight loss.

Vitamins; vitamin C, vitamin A, vitamin B6 and vitamin K

Minerals: potassium, iron, magnesium, sodium, calcium and phosphorous

Health benefits of kohlrabi:

Its high potassium content enables it to increase blood circulation throughout the body, oxygenating key areas, and lowering blood pressure and the risk of cardiovascular events like strokes or heart attack. The high potassium content also helps in our nerve and muscle functions. The significant levels of iron found in kohlrabi with the potassium content, prevent iron deficiency. Vegetables like kohlrabi, with high manganese, iron, and calcium contents prevent osteoporosis. Vitamin A can help to prevent macular degeneration and slow down or eliminate the appearance of cataracts.

Gluten-free grains 2

Ms H

These grains play essential part in gluten-free diet. They provide the necessary carbohydrates, fibre, some proteins, minerals: calcium, iron, magnesium and vitamins like vitamin A, vitamin C vitamin D (buckwheat) vitamin B₁₂ (buckwheat) and vitamin B₆ (Amaranth) for daily diet.   

Buckwheat

Buckwheat is a good source of anti –oxidants and magnesium. It helps to keep   healthy blood sugar level and lowers cholesterol. Buckwheat contains fibre and all eight essential amino-acids and is a good source of protein for brain. In the shops you can purchase buckwheat grains, roasted grains and flour. You can add the grains to soups, stew and salad. Buckwheat flour is widely used in gluten-free baking example in pancakes and muffins.

Cooking advice: 1 cup of buckwheat grains to 2 cups of water boil and simmer it for 20 minutes.

Amaranth

Amaranth is a good source of protein, fibre and minerals as calcium, iron and magnesium. They bring delicious texture to anything you pair them with. Amaranth flour is good in gluten-free baking but due to its colour and strong flavour it is ideal for spicy or chocolate cakes. 1 cup of amaranth flour substitute 1 cup of wheat flour.

Cooking instruction: add 1 cup of amaranth grain to 2 cups of water boil and simmer for 25 minutes.