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Pineapple The pineapple is a fruit native to the Asian tropics, with a delicate and fresh fragrance that's simply irresistible! The top of the fruit resembles a royal crown or as some would say the feathers of the mythical Phoenix bird and the flesh is golden like the skin of the Asian pear. In Taiwanese the pronunciation of the word pineapple sounds like a propitious blessing of good fortune and future prosperity. Nutrition Information of Pineapple Principle Nutrient Value Percentage of RDA Energy 50 Kcal 2.5% Carbohydrates 13.52 g 10% Protein 0.54 g 1% Total Fat 0.12 g <1% Cholesterol 0 mg 0% Dietary Fiber 1.40 g 4% Vitamins Folates 18 µg 4.5% Niacin 0.500 mg 4% Pyridoxine 0.112 mg 9% Riboflavin 0.018 mg 1.5% Thiamin 0.079 mg 6.5% Vitamin A 58 IU 2% Vitamin C 47.8 mg 80% Vitamin E 0.02 mg <1% Vitamin K 0.07 µg 0.5% Electrolytes Sodium 1 mg 0% Potassium 109 mg 2.5% Minerals Calcium 13 mg 1.3% Copper 0.110 mg 12% Iron 0.29 mg 3.5% Magnesium 12 mg 3% Manganese 0.927 mg 40% Phosphorus 8 mg 1% Selenium 0.1 µg <1% Zinc 0.12 mg 1% It is a popular custom to decorate one's home or office with symbols resembling the lucky and auspicious pineapple to ensure that all of one's efforts will be blessed and all of one's goals will come to fruition. The pineapple has been referred to in traditional culture as the best gift for a house warming party and upon the opening of a new business or to wish one's favorite political candidate success at the election boxes. The pineapple was introduced to Taiwan long ago and during the 19th century had become a common fruit throughout the island. After the end of Japanese domination in Taiwan, the government engaged in aggressive promotion of pineapple cultivation and within a decade the region around Chiayi County had become a key producer of a hardy melting pot variety of cross-bred pineapples. Since the pineapple enjoys high temperatures and has excellent drought resistant properties and locations where the temperature differentiates throughout the year and during the day are most ideal for pineapple propagation. Spring are ideally conducive to the natural climactic demands of the pineapple for the environment and weather. A wide variety of pineapples have been developed including the atemoya ice-cream-tree pineapple, winter honey pineapple, ice cream pineapple, fragrant apple pineapple, perfume pineapple and etc. Pineapples do not have the advantage of long-term storage, so for export purposes it is usually harvested early to prevent deterioration in quality during shipment. Taiwan pineapples are exported mainly to the Japan, Hong Kong, Singapore and Canadian. Scientific name-Maclura Pomifera The Osage-orange is a curious plant in mulberry family called Moraceae. It is also known as hedge-apple, horse-apple and the bow wood. The species is extremely dioeciously, with male and female flowers on the different plants. It is a small deciduous tree, usually growing to the 8-15 m tall. How do they look like - It is a large green ball with wrinkles on it. It is around 6" in diameter that often retains on the tree after the leaves fall off. They have a unique, sticky, white juice within them. Where are they found- The plant is native to an area in the central United States consisting of southwestern Arkansas, southeastern Oklahoma, but a narrow belt in eastern Texas, and in extreme northwest corner of Louisiana, but it's not found common anywhere else. It was a curiosity when Meriwether Lewis sent some slips and cuttings to President Jefferson in March 1804. The samples, donated by "Mr. Peter Choteau, who resided number of the greater portion of his time for many years with the Osage Nation" according to Lewis' letter, didn't take, but later the actual thorny Osage-orange was widely naturalized throughout the U.S country. The sharp-thrones trees were planted as cattle-deterring hedges before the introduction of barbed wire, and the wood was also used to make fence posts that preserved well in the ground. The trees got the name bois d’Arcy, or "bow-wood", because early the French settlers observed the wood being used for the bow-making by Native Americans. The people of the Osage Nation esteem the wood of this tree for good building of their bows, that they travel many hundred miles in search of it," Meriwether Lewis was told in 1804. The heavy and closely grained yellow-orange wood is also the prized for tool handles. The heavy, fleshy fruit are very torn apart by the squirrels to get at the seeds, but few other native animals make use of it food source. Why are they not edible? Cut one into half and you will find a hard core surrounded by upto 200 small seeds. Try to find what makes the squirrels to go mad for these seeds. The seeds are edible by people, but one must put the effort like those squirrels to bring out the seed out of the husk and matix before eating them. Its difficult to get the seed out which is the only edible part. Cattle are sometimes tempted to eat the fruit and may choke on them if not chewed properly. Millet Although millet is most often associated as the main ingredient in bird seed, it is not just "for the birds." Creamy like mashed potatoes or fluffy like rice, millet is a delicious grain that can accompany many types of food. As with most grains, millet is available in markets throughout the year. Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus. Millet, cooked 1.00 cup (174.00 grams) Calories: 207 GI: medium NutrientDRI/DV copper31% phosphorus25% manganese24% magnesium19% This chart graphically details the %DV that a serving of Millet provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Millet can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Millet, featuring information over 80 nutrients, can be found under the Food Rating System Chart. • Health Benefits • Description • History • How to Select and Store • Tips for Preparing and Cooking • How to Enjoy • Individual Concerns • Nutritional Profile • References Health Benefits Millet is more than just an interesting alternative to the more common grains. Our food ranking system qualified it as a good source of some very important nutrients, including copper, manganese, phosphorus, and magnesium. Heart-Protective Properties Although oats have been widely publicized for their heart-protective properties, millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. Magnesium has been shown in studies to reduce the severity of asthma and to reduce the frequency of migraine attacks. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack, especially in people with atherosclerosis or diabetic heart disease. Development and Repair of Body Tissue The phosphorus provided by millet plays a role in the structure of every cell in the body. In addition to its role in forming the mineral matrix of bone, phosphorus is an essential component of numerous other life-critical compounds including adenosine triphosphate or ATP, the molecule that is the energy currency of the body. Phosphorus is an important component of nucleic acids, the building blocks of the genetic code. In addition, the metabolism of lipids (fats) relies on phosphorus, and phosphorus is an essential component of lipid-containing structures such as cell membranes and nervous system structures. Millet and Other Whole Grains Substantially Lower Type 2 Diabetes Risk Millet and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care). In this 8-year trial, involving 41,186 particpants of the Black Women's Health Study, research data confirmed inverse associations between magnesium, calcium and major food sources in relation to type 2 diabetes that had already been reported in predominantly white populations. Risk of type 2 diabetes was 31% lower in black women who frequently ate whole grains compared to those eating the least of these magnesium-rich foods. When the women's dietary intake of magnesium intake was considered by itself, a beneficial, but lesser—19%—reduction in risk of type 2 diabetes was found, indicating that whole grains offer special benefits in promoting healthy blood sugar control. Daily consumption of low-fat dairy foods was also helpful, lowering risk of type 2 diabetes by 13%. Enjoy a hearty breakfast and get the benefits of both millet and dairy by serving a hot bowl of millet topped with low-fat milk and your favorite dried fruit, nuts or seeds. Helps Prevent Gallstones Eating foods high in insoluble fiber, such as millet, can help women avoid gallstones, shows a study published in theAmerican Journal of Gastroenterology. Studying the overall fiber intake and types of fiber consumed over a 16 year period by over 69,000 women in the Nurses Health Study, researchers found that those consuming the most fiber overall (both soluble and insoluble) had a 13% lower risk of developing gallstones compared to women consuming the fewest fiber-rich foods. Those eating the most foods rich in insoluble fiber gained even more protection against gallstones: a 17% lower risk compared to women eating the least. And the protection was dose-related; a 5-gram increase in insoluble fiber intake dropped risk dropped 10%. How do foods rich in insoluble fiber help prevent gallstones? Researchers think insoluble fiber not only speeds intestinal transit time (how quickly food moves through the intestines), but reduces the secretion of bile acids (excessive amounts contribute to gallstone formation), increases insulin sensitivity and lowers triglycerides (blood fats). Abundant in all whole grains, insoluble fiber is also found in nuts and the edible skin of fruits and vegetables including tomatoes, cucumbers, many squash, apples, berries, and pears. In addition, beans provide insoluble as well as soluble fiber. 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