Tapioca, yuca or cassava (scientifically known as Manihot esculenta) is an edible root vegetable grown extensively in South America, Africa and Asia. Gluten-free, rich in calories and a good source of essential nutrients such as B vitamins, copper, iron, magnesium, manganese, potassium and zinc, cassava is a valuable staple food with beneficial effects on the cardiovascular, … Read more about Properties and Benefits of Cassava
Dry beans (Phaseolus vulgaris) are a wonderful source of protein, B vitamins and essential minerals such as potassium, magnesium, phosphorus, molybdenum, selenium and zinc. Regular consumption highly benefits cardiovascular health, improves digestion as well as regulates blood glucose levels and prevents cellular oxidation stress. While dry beans may not be the poshest culinary choice, they … Read more about Properties and Benefits of Beans
Carrots are one of the most appreciated root vegetables in the world. Not only are they sweet and crunchy, but they are also incredibly nutritious. All carrot varieties available in markets today are domesticated forms of the wild carrot, Daucus carota. Although we usually associate carrots with bright orange, the truth is carrots come in … Read more about Properties and Benefits of Carrots
Although it may seem exotic, the lotus root (Nelumbo nucifera) is not only a beautiful addition to one’s culinary experience, but also provides a variety of rather impressive health benefits. It is a good source of essential nutrients such as copper, iron, potassium, vitamin C, thiamine, riboflavin and pyridoxine and contains small amounts of vitamins B5, B9 … Read more about Properties and Benefits of Lotus Root