Carrot, Pumpkin, and Jackfruit
Carrot
The name "carrot" comes from the Greek word
"karoton," whose first three letters (kar) are used to
designate anything with a horn-like shape. (That horn-like shape, of course,
refers to the taproot of the carrot that is the plant part we're most
accustomed to consuming in the U.S.). The beta-carotene that is found in
carrots was actually named for the carrot itself!
Even though U.S. consumers are most familiar with carrots as root vegetables bright orange in color, an amazing variety of colors are found worldwide for this vegetable. Here is a short list of some of the more popular carrot varieties
How to select and store:
Carrot roots should be firm, smooth,
relatively straight and bright in color. The deeper the orange-color, the more
beta-carotene is present in the carrot. Avoid carrots that are excessively
cracked or forked as well as those that are limp or rubbery. In addition, if
the carrots do not have their tops attached, look at the stem end and ensure
that it is not darkly colored as this is also a sign of age. If the green tops
are attached, they should be brightly colored, feathery and not wilted. Since
the sugars are concentrated in the carrots' core, generally those with larger
diameters will have a larger core and therefore be sweeter.
Carrots are
hardy vegetables that will keep longer than many others if stored properly. The
trick to preserving the freshness of carrot roots is to minimize the amount of
moisture they lose. To do this, make sure to store them in the coolest part of
the refrigerator in a plastic bag or wrapped in a paper towel, which will
reduce the amount of condensation that is able to form. Loss of some nutrients
in carrots—for example, its vitamin C content—is likely to be slowed down
through refrigeration.
They should be
able to keep fresh for about two weeks. Carotenoids in carrots— including
beta-carotene—tend to be well-retained if the carrots are properly stored.
Carrots should be stored away from apples, pears, potatoes and other fruits and
vegetables that produce ethylene gas since it may cause them to become more
bitter in taste.
If you purchase
carrot roots with attached green tops, the tops should be cut off before
storing in the refrigerator since they will cause the carrots to wilt
prematurely as they pull moisture from the roots. While the tops can be stored
in the refrigerator, kept moist by being wrapped in a damp paper, they should
really be used soon after purchase since they are fragile and will quickly
begin to wilt.
Here is some
background on why we recommend refrigerating carrots. Whenever food is stored,
four basic factors affect its nutrient composition: exposure to air, exposure
to light, exposure to heat, and length of time in storage. Vitamin C, vitamin
B6, and carotenoids are good examples of nutrients highly susceptible to heat,
and for this reason, their loss from food is very likely to be slowed down
through refrigeration.
Nutrition facts
Carrots are
perhaps best known for their beta-carotene content. (The nutrient beta-carotene
was actually named after the carrot!) While they can be an outstanding source
of this phytonutrient, carrots actually contain a fascinating combination of
phytonutrients, including other carotenoids (especially alpha-carotene and
lutein); hydroxycinnamic acids (including caffeic, coumaric, ferulic);
anthocyanins (in the case of purple and red carrots); and polyacetylenes
(especially falcarinol and falcarindiol). Carrots are an excellent source of
vitamin A (in the form of carotenoids). In addition, they are a very good
source of biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6
and vitamin C. They are a good source of manganese, vitamin B3, , vitamin B1,
panthothenic acid, phosphorus, folate, copper, vitamin E and vitamin B2.
Pumpkin
Pumpkin is
the common name for large-fruited varieties of several species of
trailing and climbing plants of the genus Cucurbita, characterized
by a round, pulpy, orange or orange-yellow fruit with a thick rind. In
particular, it applies to various varieties of Cucurbita pepo, but
also can refer to cultivars of C. moschata, C. mixta, and C.
maxima. The term pumpkin also refers to the large, edible, globe-shaped
fruit, which is a popular vegetable. Cucurbita belongs to the
gourd family, Cucurbitaceae,which also includes
squash, watermelon, and muskmelon.
The
pumpkin fruit and flowers, while advancing the plant's own
function of reproduction, also provides larger functions for
the ecosystem and for humans. Ecologically, the fruit and
flowers are a food source for many animals, including
bee pollinators that themselves are necessary for fertilization of
the pumpkins. For humans, the pulp is used as a table vegetable and in pies and
soups, the seeds are popular snacks, and pumpkin seed oil is used for cooking
and as a salad dressing. Pumpkin pie is a traditional staple of
the Thanksgiving holiday in Canada and the United States and carving
of the rind of the hollowed-out fruit into jack-o'-lanterns is a popular
activity around Halloween.
How to select and store
Find a
pumpkin that is free of any blemishes or bruises. Larger pumpkins intended for
decoration and Halloween can be eaten, but are
less flavourful and can have a stringier texture than the smaller varieties
that are intended for consumption.
Look
for even-coloured pumpkins: a uniform colouring is an indication that it is
fully mature. Make sure they are hard and firm, free of any soft spots or
cracks. Use a fingernail to poke either the top by the stem, or on the bottom
to test how firm it is. It should not dent or scratch.
If you
plan on keeping them for as long as a month, gently clean the surface of the
pumpkin with hot water and a clean cloth, then promptly wipe them completely
dry.
Pumpkins
typically store well for up to 2-3 months, provided that you keep them at a
cool temperature, between 10 and 12ºC. The garage is a perfect place to store
them – but do not store them on the cold, concrete
floor. Keep them away from fruits that release ripening ethylene gas like
apples or pears.
You can
freeze cooked pumpkin (or purée,) but canning raw pumpkin is not
recommended.
Nutrition facts
Pumpkin fruit is one of the widely grown vegetables
incredibly rich in vital antioxidants, and vitamins. Though this humble
backyard vegetable is low in calories, nonetheless, it packed with vitamin-A,
and flavonoid polyphenolic antioxidants such as lutein, xanthin, and carotenes
in abundance.
Pumpkin is a fast-growing vine that creeps along the
surface in a similar fashion as that of other Cucurbitaceae family
vegetables and fruits such as cucumber, squash, cantaloupes,
etc. It is one of the most popular field crops cultivated around the world,
including in the USA at commercial scale for its fruit, and seeds.
Source :
Jackfruit
Jackfruit is absolutely one of a kind tropical fruit
recognized for its unique shape, and size. The fruity flavor of its sweet arils
(bulbs) can be appreciated from a distance. In common with other tropical
fruits such as durian, banana, etc., it is also rich in
energy, dietary fiber, minerals, and vitamins and free from saturated fats or
cholesterol; fitting it into one of the healthy treats to relish!
Botanically, this popular Asian tropical fruit belongs
to the family of Moraceae, of the genus: Artocarpus and is closely related to figs, mulberry, and breadfruit. Scientific name: Artocarpus heterophyllus.
Jackfruit is a huge tree that grows to as high as 30
meters, larger than mango, breadfruit, etc. It is believed to be indigenous to
the Southwestern rain forests of India. Today, it widely cultivated in the
tropical regions of the Indian subcontinent, Thailand, Malaysia, Indonesia and
Brazil for its fruit, seeds, and wood. The tree grows best in tropical humid
and rainy climates but rarely survives cold and frosty conditions.
In a season, each tree bears as many as 250 large
fruits, supposed to be the biggest
tree-borne fruits in the world. The fruit varies widely in size, weigh
from 3 to 30 kg, and has oblong or round shape, measuring 10 cm to 60 cm in
length, 25 to 75 cm in diameter. While unripe fruits are green, they turn light
brown and spread a strong sweet, fruity smell once ripe.
Nutritional
Value
Jackfruit contains a high amount of nutrients like
vitamin, minerals, electrolytes, phytonutrients, carbohydrate, fiber, fat, and
protein. Jackfruit is a good source of calories but contains no cholesterol or
saturated fats. The nutrition data below gives a detailed picture of
Jackfruit’s nutrient value.
Jackfruit is rich in vitamins and minerals. Vitamin B6
content in Jackfruit fulfills about 25% of our daily requirement. The fat
content of Jackfruit is very low at just about 0.64 grams. Though water is not
a nutrient, it is important to mention that Jackfruit is made up 80% of water.
Selection
and storage
Jackfruit is a summer season fruit coinciding with
other tropical favorites like mango, durian, and mangosteen.
In the stores, buy fruit that emits mild yet rich
flavor and just yields to thumb pressure. Thorn-like projections become softer
in the case of the ripe fruit. Once ripen, the fruit deteriorates rather
quickly unless its processed arils (bulbs) stored in the refrigerator.
Source : http://www.nutrition-and-you.com/jackfruit.html
http://wiki-fitness.com/jackfruit-health-benefits-nutrition-facts/
Komentar
Posting Komentar