Calorie estimation for some common food items
Cereals (per 100 grams) Calories
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
Breads (per slice) Calories
Chapati (wheat bread) (medium) 119
White bread 60
Paratha (not stuffed) 280
Vegetables (per 100 grams) Calories
Cabbage 45
Carrot 48
Cauliflower 30
Corn (baked) 84
Cucumber 12
Eggplant (Fresh) 24
Eggplant (Cooked) 69
Fenugreek (methi) 49
French Beans 26
Lettuce 21
Peas 93
Potato 97
Potato (fried- 1 cup) 450
Potato (baked- 1 cup) 100
Potato (mashed- 1 cup) 245
Potato (boiled- 1 cup) 83
Pumpkin (cooked) 33
Spinach 26
Tomato (fresh) 21
Tomato (stuffed and baked) 58
Tomato (baked) 39
Fruits (per 100 grams) Calories
Apple 56
Banana 153
Black Grapes 45
Chickoo (Sapota) 94
Cherries 70
Dates 281
Guava 66
Litchies 61
Mango 70
Muskmelon 74
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
Desserts (per 100 grams) Calories
Biscuits 399
Boondi ladoo 150
Cake (with icing) 302
Cake (without icing) 218
Cookies (butter cookies) 482
Custard 205
Fruit pie 236
Fruit salad 80
Gujia 501
Gulab Jamun 387
Halwa (atta) 263
Halwa (rawa) 181
Halwa (sohan halwa) 399
Jalebi 494
Jelly 65
Kheer (rice) 141
Kheer (rice-carrot) 226
Malpua 325
Sandesh 57
Milk Products (per cup) Calories
Buffalo milk 115
Butter (100gms.) 750
Buttermilk 19
Cheese 315
Cow milk 100
Cream (100gms) 210
Ghee (100gms) 910
Skimmed milk 45
Others Calories
Coconut water (100 ml) 25
Coffee 40
Honey (1 tbsp) 90
Orange juice (100 ml) 47
Sugar (1 tbsp) 48
Tea 30
Tomato juice (100ml) 22
URL : http://iskconbangalore.org/contents/recipes/calories.php
Showing posts with label Health info 4 u. Show all posts
Showing posts with label Health info 4 u. Show all posts
Wednesday, August 26, 2009
Canola Oil
Here is a summary of a few facts regarding Canola Oil:
# It is genetically engineered rapeseed.
# Canada paid the FDA the sum of $50 million to have rape seed registered and recognized as "safe". (Source: Young Again and others)
# Rapeseed is a lubricating oil used by small industry. It has never been meant for human consumption.
# It is derived from the mustard family and is considered a toxic and poisonous weed, which when processed, becomes rancid very quickly.
# It has been shown to cause lung cancer (Wall Street Journal: 6/7/95)
# It is very inexpensive to grow and harvest. Insects won't eat it.
# Some typical and possible side effects include loss of vision, disruption of the central nervous system, respiratory illness, anemia, constipation, increased incidence of heart disease and cancer, low birth weights in infants and irritability.
# Generally rapeseed has a cumulative effect, taking almost 10 years before symptoms begin to manifest. It has a tendency to inhibit proper metabolism of foods and prohibits normal enzyme function. Canola is a Trans Fatty Acid, which has shown to have a direct link to cancer. These Trans Fatty acids are labeled as hydrogenated or partially hydrogenated oils. Avoid all of them!
P.S - I guess only Olive oil and Extra virgin olive oil are the best options.
Source and more - http://www.karinya.com/canola.htm
# It is genetically engineered rapeseed.
# Canada paid the FDA the sum of $50 million to have rape seed registered and recognized as "safe". (Source: Young Again and others)
# Rapeseed is a lubricating oil used by small industry. It has never been meant for human consumption.
# It is derived from the mustard family and is considered a toxic and poisonous weed, which when processed, becomes rancid very quickly.
# It has been shown to cause lung cancer (Wall Street Journal: 6/7/95)
# It is very inexpensive to grow and harvest. Insects won't eat it.
# Some typical and possible side effects include loss of vision, disruption of the central nervous system, respiratory illness, anemia, constipation, increased incidence of heart disease and cancer, low birth weights in infants and irritability.
# Generally rapeseed has a cumulative effect, taking almost 10 years before symptoms begin to manifest. It has a tendency to inhibit proper metabolism of foods and prohibits normal enzyme function. Canola is a Trans Fatty Acid, which has shown to have a direct link to cancer. These Trans Fatty acids are labeled as hydrogenated or partially hydrogenated oils. Avoid all of them!
P.S - I guess only Olive oil and Extra virgin olive oil are the best options.
Source and more - http://www.karinya.com/canola.htm
Splenda - a poisonous Chlorocarbon
Many people wanting to shed those extra pounds substitute Splenda or artificial sweetener for sugar. This sweetener is not just unhealthy..its a sweet tasting poison!
The chemical Sucralose, marketed as "Splenda", has replaced Aspartame as the #1 artificial sweetener in foods and beverages. Aspartame has been forced out by increasing public awareness that it is both a neurotoxin and an underlying cause of chronic illness worldwide.
Dr. James Bowen, Researcher and biochemist, reports:
"Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature's Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid.
"Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen + oxygen) and replace them with three chlorine atoms. Natural sugar is a hydrocarbon built around 12 carbon atoms. When turned into Splenda it becomes a chlorocarbon, in the family of Chlorodane, Lindane and DDT.
"It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn't a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn't included. Sucralose and salt are as different as oil and water.
Source and more - http://www.holisticmed.com/splenda/bowen.html
The chemical Sucralose, marketed as "Splenda", has replaced Aspartame as the #1 artificial sweetener in foods and beverages. Aspartame has been forced out by increasing public awareness that it is both a neurotoxin and an underlying cause of chronic illness worldwide.
Dr. James Bowen, Researcher and biochemist, reports:
"Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature's Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid.
"Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen + oxygen) and replace them with three chlorine atoms. Natural sugar is a hydrocarbon built around 12 carbon atoms. When turned into Splenda it becomes a chlorocarbon, in the family of Chlorodane, Lindane and DDT.
"It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn't a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn't included. Sucralose and salt are as different as oil and water.
Source and more - http://www.holisticmed.com/splenda/bowen.html
NO to High Fructose Corn Syrup!
High Fructose Corn syrup (HFCS) is easily found in soft drinks and fruit juices. It makes us fat and has no nutritive value. Please avoid any food/drinks with HFCS. I would avoid all processed foods even if it says "corn syrup" because it may be "high fructose corn syrup."
I know about high-fructose corn syrup in sodas and most juice drinks. I have recently found it in cereals (including all those "good-for-you cereals like corn flakes, Special K, and Mini-Wheats), catsups, tomato soups, PICKLES (yes, pickles), diet bars of all kinds, pasta sauces, many crackers (like those Wheat Thins and Ritz, as well as generic equivalents), sweetened nuts, and so many other foods. Between this and the MSG hidden in foods, it's no wonder that we are all becoming big fat tubs of lard. The "food(?)" is designed to make you fat.
Because of the unusually long shelf life of HFCS, store-bought cakes, cookies, brownies, mixes, breads, sodas, juices, tomato sauce and all of the rest could be sold with practically no expiration date.
Info link - http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/02/18/FDGS24VKMH1.DTL
Products with Corn - http://www.ontariocorn.org/classroom/products.html
I know about high-fructose corn syrup in sodas and most juice drinks. I have recently found it in cereals (including all those "good-for-you cereals like corn flakes, Special K, and Mini-Wheats), catsups, tomato soups, PICKLES (yes, pickles), diet bars of all kinds, pasta sauces, many crackers (like those Wheat Thins and Ritz, as well as generic equivalents), sweetened nuts, and so many other foods. Between this and the MSG hidden in foods, it's no wonder that we are all becoming big fat tubs of lard. The "food(?)" is designed to make you fat.
Because of the unusually long shelf life of HFCS, store-bought cakes, cookies, brownies, mixes, breads, sodas, juices, tomato sauce and all of the rest could be sold with practically no expiration date.
Info link - http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/02/18/FDGS24VKMH1.DTL
Products with Corn - http://www.ontariocorn.org/classroom/products.html
Truth about Soy
Guys, please be aware of the harmful effects of soy and its products (like tofu, soy milk, soy yogurt, sausages, hot dogs etc). Just google 'Truth about soy' or 'Harmful soy' or similar, and know more of the other side of soy.
Link to start with - http://www.healingdaily.com/detoxification-diet/soy.htm
Bottom line..there is no substitute to cows milk.
Link to start with - http://www.healingdaily.com/detoxification-diet/soy.htm
Bottom line..there is no substitute to cows milk.
How to cook healthy grains
• Amaranth: Simmer 1 part amaranth in 3 parts water for 20-25 minutes. Use in cereal.
• Barley, pearl: Simmer 1 part barley in 4 parts water for 30-40 minutes. Use in side dishes, pilafs, soups, stews.
• Bulgur: Pour 1-1/2 cups boiling water over 1 cup bulgur and let stand for 30 minutes. Use in side dishes, cold salads.
• Cornmeal: Simmer 1 part cornmeal in 4 parts water for 30 minutes. Use in cereals, baked goods and polenta.
• Couscous: Pour 1-1/2 cups boiling water over 1-1/2 cups couscous and let stand for 5 minutes. Use in side dishes.
• Hominy: Soak overnight, then simmer 1 part hominy in 3 parts water for 2-1/2 to 3 hours. Use in cereals, side dishes.
• Millet: Simmer 1 part millet in 2 parts water for 25-30 minutes. Use in soups, stews, side dishes.
• Oats, rolled: Simmer 1 part oats in 2 parts water for 10 minutes and let stand for 2 minutes. Use in cereal, baking.
• Oats, steel-cut: Simmer 1 part oats in 4 parts water for 30-40 minutes. Use in cereal.
• Quinoa: Rinse thoroughly in cold water before using. Simmer 1 part quinoa in 2 parts water for 15-20 minutes.
• Rice, brown: Simmer 1 part rice in 2 parts water for 30-40 minutes. Use in side dishes, casseroles, pilafs, soups.
• Rye berries: Soak overnight, then simmer 1 part rye berries in 4 parts water for 1 hour. Use in side dishes, casseroles, stews.
• Triticale: Simmer 1 part triticale in 4 parts water for 1 hours. Use in cereal, casseroles, pilaf.
• Wheat berries: Soak overnight, then simmer 1 part wheat berries in 3 parts water for 2 hours. Use in stuffings, casseroles, side dishes, cereals.
• Wheat, cracked: Simmer 1 part cracked wheat in 2 parts water for 25 minutes. Use in cereal, side dishes, salads, casseroles.
• Wild rice: Simmer 1 part rice in 3 parts water for 45 to 60 minutes. Use in stuffings, casseroles, side dishes.
• Barley, pearl: Simmer 1 part barley in 4 parts water for 30-40 minutes. Use in side dishes, pilafs, soups, stews.
• Bulgur: Pour 1-1/2 cups boiling water over 1 cup bulgur and let stand for 30 minutes. Use in side dishes, cold salads.
• Cornmeal: Simmer 1 part cornmeal in 4 parts water for 30 minutes. Use in cereals, baked goods and polenta.
• Couscous: Pour 1-1/2 cups boiling water over 1-1/2 cups couscous and let stand for 5 minutes. Use in side dishes.
• Hominy: Soak overnight, then simmer 1 part hominy in 3 parts water for 2-1/2 to 3 hours. Use in cereals, side dishes.
• Millet: Simmer 1 part millet in 2 parts water for 25-30 minutes. Use in soups, stews, side dishes.
• Oats, rolled: Simmer 1 part oats in 2 parts water for 10 minutes and let stand for 2 minutes. Use in cereal, baking.
• Oats, steel-cut: Simmer 1 part oats in 4 parts water for 30-40 minutes. Use in cereal.
• Quinoa: Rinse thoroughly in cold water before using. Simmer 1 part quinoa in 2 parts water for 15-20 minutes.
• Rice, brown: Simmer 1 part rice in 2 parts water for 30-40 minutes. Use in side dishes, casseroles, pilafs, soups.
• Rye berries: Soak overnight, then simmer 1 part rye berries in 4 parts water for 1 hour. Use in side dishes, casseroles, stews.
• Triticale: Simmer 1 part triticale in 4 parts water for 1 hours. Use in cereal, casseroles, pilaf.
• Wheat berries: Soak overnight, then simmer 1 part wheat berries in 3 parts water for 2 hours. Use in stuffings, casseroles, side dishes, cereals.
• Wheat, cracked: Simmer 1 part cracked wheat in 2 parts water for 25 minutes. Use in cereal, side dishes, salads, casseroles.
• Wild rice: Simmer 1 part rice in 3 parts water for 45 to 60 minutes. Use in stuffings, casseroles, side dishes.
Thursday, August 20, 2009
After School Snacks - Recipes and Tips for Healthy Kids Snacks
Once children are in school for a full day it can be 6 hours or longer between lunch and dinner. This is far too long for active children. After school snacks are part of a healthy diet.
A nutritious snack will give your kids the "pick-me-up" they need to concentrate on homework, after school sports and household chores.
The operative word here is nutritious. Here are a few favorite after
school snack ideas, from my home to yours.
Dippers
It's amazing how quickly children will gobble up vegetables, as long as they are served with dip. Keep a bowl of carrots, celery, cucumbers and cherry tomatoes available for grabbing after school. Most of these dips
will also taste delicious with Pita Bread or tortilla triangles, French
bread, or large pretzel sticks.
Ranch Dip is a favorite, but you can experiment with others.
Mix a 16oz. container of lite sour cream with dry soup mixes like tomato, vegetable or onion. Allow the dip to blend over night or mix it up in the morning.
Cream Cheese Dip
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food.
My children really love hummus for dipping vegetables and/or Pita bread.
I'm not always able to make it myself. So to keep up with the demand,
I purchase 16 oz. tubs from the grocery store.
Keep a jar of marinara sauce (Prego is our favorite), in the fridge.
After school, warm up a small bowl of sauce and serve it with bread
sticks for dipping.
Fruit Dips
Any of these dips taste delicious with apples, pears, bananas,
peaches or berries.
Fruit Dip #1
2 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar
2 teaspoons vanilla extract
Fruit dip #2
Combine cream cheese and crushed pineapple to the desired taste and consistency. This also tastes delicious when made made with
canned mandarin oranges instead of pineapple. Drain as much of the
fruit juice as possible to avoid a runny dip.
Fruit Dip # 3
Mix cream cheese, apple sauce a dash of cinnamon and brown sugar.
Keep in the refrigerator in an airtight container.
Baked Cheese Bites
2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Lightly grease a large cookie sheet.
In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling.
Place the slices onto the prepared cookie sheet, 1 inch apart.
Bake for 20 to 25 minutes until the bottoms of the coins are lightly
toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.
English Muffin "Pizzas"
Children enjoy making this one themselves!
Spread Spaghetti sauce on English muffin halves.
Top with sliced olives, deli slices, vegetables and grated mozzarella cheese. Heat in a toaster oven, or microwave until the cheese is melted.
The Snack Zone
Just like adults.... when children arrive home famished, they will grab whatever is easiest. Often, it's not the healthiest food options they gravitate to first. Keep a few of the above recipes prepared and ready
to go. Assign a shelf or drawer in the refrigerator as the "snack shelf"
and jar or cupboard space for non perishables. This is where the kids
can grab a quick snack and don't have to ask first. Then, stock cut fruit, vegetables, dips, cheese slices etc. A variety of healthy snack options
will keep your little ones from getting bored and everyone will be happy.
A nutritious snack will give your kids the "pick-me-up" they need to concentrate on homework, after school sports and household chores.
The operative word here is nutritious. Here are a few favorite after
school snack ideas, from my home to yours.
Dippers
It's amazing how quickly children will gobble up vegetables, as long as they are served with dip. Keep a bowl of carrots, celery, cucumbers and cherry tomatoes available for grabbing after school. Most of these dips
will also taste delicious with Pita Bread or tortilla triangles, French
bread, or large pretzel sticks.
Ranch Dip is a favorite, but you can experiment with others.
Mix a 16oz. container of lite sour cream with dry soup mixes like tomato, vegetable or onion. Allow the dip to blend over night or mix it up in the morning.
Cream Cheese Dip
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food.
My children really love hummus for dipping vegetables and/or Pita bread.
I'm not always able to make it myself. So to keep up with the demand,
I purchase 16 oz. tubs from the grocery store.
Keep a jar of marinara sauce (Prego is our favorite), in the fridge.
After school, warm up a small bowl of sauce and serve it with bread
sticks for dipping.
Fruit Dips
Any of these dips taste delicious with apples, pears, bananas,
peaches or berries.
Fruit Dip #1
2 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar
2 teaspoons vanilla extract
Fruit dip #2
Combine cream cheese and crushed pineapple to the desired taste and consistency. This also tastes delicious when made made with
canned mandarin oranges instead of pineapple. Drain as much of the
fruit juice as possible to avoid a runny dip.
Fruit Dip # 3
Mix cream cheese, apple sauce a dash of cinnamon and brown sugar.
Keep in the refrigerator in an airtight container.
Baked Cheese Bites
2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Lightly grease a large cookie sheet.
In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling.
Place the slices onto the prepared cookie sheet, 1 inch apart.
Bake for 20 to 25 minutes until the bottoms of the coins are lightly
toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.
English Muffin "Pizzas"
Children enjoy making this one themselves!
Spread Spaghetti sauce on English muffin halves.
Top with sliced olives, deli slices, vegetables and grated mozzarella cheese. Heat in a toaster oven, or microwave until the cheese is melted.
The Snack Zone
Just like adults.... when children arrive home famished, they will grab whatever is easiest. Often, it's not the healthiest food options they gravitate to first. Keep a few of the above recipes prepared and ready
to go. Assign a shelf or drawer in the refrigerator as the "snack shelf"
and jar or cupboard space for non perishables. This is where the kids
can grab a quick snack and don't have to ask first. Then, stock cut fruit, vegetables, dips, cheese slices etc. A variety of healthy snack options
will keep your little ones from getting bored and everyone will be happy.
Monday, August 17, 2009
The World`s 10 Unusual Food Combination
While some people know about these little tricks, the majority do not. These are small tips to help you improve the foods we commonly eat - most are recommended by top chefs and others by very experienced home cooks.
10. Carrots and Sugar
While it may seem strange to add sugar to vegetables, it is a very common method of preparing carrots in France. The technical term for this dish is Vichy Carrots, in which you combine Carrots, Salt, Pepper, sugar, and Vichy water (a sparkling water from the Vichy region) and cook them down until the carrots are glazed. The sugar heightens the flavor of the carrots and the end result is a stunning dish of brilliantly orange vegetables.
9. Coffee and Salt
Add a touch of salt to coffee to heighten the flavor - this is a very common use of salt as it is used in virtually all dishes (including sweet dishes served for pudding). Just a pinch is enough to make a brilliant espresso.
8. Tomatoes and Sugar
Use sugar, not salt. Tomatoes are already acidic and the addition of salt just increases that acidic flavor. Sugar sweetens and increases the tomato flavor. Tomatoes are fruits after all.
7. Chocolate and Coffee
When baking with chocolate, add a little coffee - it strengthens the chocolate flavor without adding a strong coffee flavor.
6. Meat and Aniseed
When stewing meat, throw in a star anise - you can’t taste the aniseed but the flavor adds a deep richness to the meat. This is a trick used in all meat dishes by Heston Blumenthal the owner of the Fat Duck (3 Michelin stars) - voted the world’s best restaurant for three years in a row.
5. Cooking tomatoes and Foliage
Throw in a tomato branch - the branch contains all of the flavor that we love in tomatoes - pick a leaf and smell it and you will see what I mean. Simply throw in a small stick of the tomato plant and it will give your cooked tomatoes a much stronger tomato flavor.
4. Potatoes and Nutmeg
Add nutmeg - just a little - it adds a depth to the potatoes that people won’t recognize, but will definitely like. This is true of virtually every potato dish.
3. Chili and Chocolate
Add chocolate to chili. It deepens the meaty flavor of the chili while giving a strong base note to the peppers. This is a trick well known in the South where Chili bake-offs are common.
2. Apples and Vanilla
Apples are very acidic and normally require some sugar in their cooking. Most people add nutmeg or cinnamon to their apple dishes, but vanilla extract adds a deep layer of flavor that most people won’t recognize but will certainly appreciate.
1. Strawberries and Pepper
Strawberries (fresh) are usually served with a sprinkling of confectioners sugar, but the addition of very finely ground pepper (from fresh corns) heightens the flavor.
10. Carrots and Sugar
While it may seem strange to add sugar to vegetables, it is a very common method of preparing carrots in France. The technical term for this dish is Vichy Carrots, in which you combine Carrots, Salt, Pepper, sugar, and Vichy water (a sparkling water from the Vichy region) and cook them down until the carrots are glazed. The sugar heightens the flavor of the carrots and the end result is a stunning dish of brilliantly orange vegetables.
9. Coffee and Salt
Add a touch of salt to coffee to heighten the flavor - this is a very common use of salt as it is used in virtually all dishes (including sweet dishes served for pudding). Just a pinch is enough to make a brilliant espresso.
8. Tomatoes and Sugar
Use sugar, not salt. Tomatoes are already acidic and the addition of salt just increases that acidic flavor. Sugar sweetens and increases the tomato flavor. Tomatoes are fruits after all.
7. Chocolate and Coffee
When baking with chocolate, add a little coffee - it strengthens the chocolate flavor without adding a strong coffee flavor.
6. Meat and Aniseed
When stewing meat, throw in a star anise - you can’t taste the aniseed but the flavor adds a deep richness to the meat. This is a trick used in all meat dishes by Heston Blumenthal the owner of the Fat Duck (3 Michelin stars) - voted the world’s best restaurant for three years in a row.
5. Cooking tomatoes and Foliage
Throw in a tomato branch - the branch contains all of the flavor that we love in tomatoes - pick a leaf and smell it and you will see what I mean. Simply throw in a small stick of the tomato plant and it will give your cooked tomatoes a much stronger tomato flavor.
4. Potatoes and Nutmeg
Add nutmeg - just a little - it adds a depth to the potatoes that people won’t recognize, but will definitely like. This is true of virtually every potato dish.
3. Chili and Chocolate
Add chocolate to chili. It deepens the meaty flavor of the chili while giving a strong base note to the peppers. This is a trick well known in the South where Chili bake-offs are common.
2. Apples and Vanilla
Apples are very acidic and normally require some sugar in their cooking. Most people add nutmeg or cinnamon to their apple dishes, but vanilla extract adds a deep layer of flavor that most people won’t recognize but will certainly appreciate.
1. Strawberries and Pepper
Strawberries (fresh) are usually served with a sprinkling of confectioners sugar, but the addition of very finely ground pepper (from fresh corns) heightens the flavor.
Calorie Chart for Indian Food Items
Calorie Chart for Indian Food Items
Calorie estimation for some common food items
Vegetables, Fruits, Cereals, Breads, Desserts, Milk and Milk products, Misc. Foods
Also see Estimated Calorie Burning for Common Activities
Vegetables (per 100 grams) Calories
Cabbage 45
Carrot 48
Cauliflower 30
Corn (baked) 84
Cucumber 12
Eggplant (Fresh) 24
Eggplant (Cooked) 69
Fenugreek (methi) 49
French Beans 26
Lettuce 21
Onion 50
Peas 93
Potato 97
Potato (fried- 1 cup) 450
Potato (baked- 1 cup) 100
Potato (mashed- 1 cup) 245
Potato (boiled- 1 cup) 83
Pumpkin (cooked) 33
Spinach 26
Tomato (fresh) 21
Tomato (stuffed and baked) 58
Tomato (baked) 39
Fruits (per 100 grams) Calories
Apple 56
Banana 153
Black Grapes 45
Chickoo 94
Cherries 70
Dates 281
Guava 66
Litchies 61
Mango 70
Melon 74
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
Cereals (per 100 grams) Calories
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
Calorie estimation for some common food items
Vegetables, Fruits, Cereals, Breads, Desserts, Milk and Milk products, Misc. Foods
Also see Estimated Calorie Burning for Common Activities
Vegetables (per 100 grams) Calories
Cabbage 45
Carrot 48
Cauliflower 30
Corn (baked) 84
Cucumber 12
Eggplant (Fresh) 24
Eggplant (Cooked) 69
Fenugreek (methi) 49
French Beans 26
Lettuce 21
Onion 50
Peas 93
Potato 97
Potato (fried- 1 cup) 450
Potato (baked- 1 cup) 100
Potato (mashed- 1 cup) 245
Potato (boiled- 1 cup) 83
Pumpkin (cooked) 33
Spinach 26
Tomato (fresh) 21
Tomato (stuffed and baked) 58
Tomato (baked) 39
Fruits (per 100 grams) Calories
Apple 56
Banana 153
Black Grapes 45
Chickoo 94
Cherries 70
Dates 281
Guava 66
Litchies 61
Mango 70
Melon 74
Orange 53
Papaya 32
Peach 50
Pears 51
Pineapple 46
Plums 56
Pomegranate 77
Watermelon 16
Cereals (per 100 grams) Calories
Bajra 360
Maize flour 355
Rice 325
Wheat flour 341
STORING TIPS
1. Cilantro
2. Flour
3. Ice-Cream
4. Potatoes
5. Avoid Staining Tupperware
6. Storing Cilantro & Mint leaves
1. Buying and Storing Cilantro When buying Cilantro/Coriander leaves at the store, shake out the extra water and dry with a paper towel. Do not rinse until just before using, then rinse well. Storing: As soon as you bring cilantro home from the market, stand it upright in a glass of warm water to give it a final drink, then wrap a wet paper towel around its roots (it will last longer with roots intact). Store in a paper towel in the vegetable crisper drawer.
2. Storing Flour :Retain the freshness of plain flour, semolina and gram flour by storing them in the refrigerator and they will remain fresh for a long time.
3. Storing Ice -Cream : Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.
4. Storing Potatoes : Store potatoes in a cool dark place. To prevent potatoes from budding, place an apple in the bag with the potatoes! This will prevent the potatoes from budding. Change the apple every week.
5. Avoid Staining Tupperware : Before storing tomato-based sauces or Indian curries with lots of turmeric powder or other foods that can stain, spray your plastic storage container with nonstick cooking spray.
24. Storing Cilantro & Mint leaves : Clean, wash and chop cilantro or mint leaves finely. Fill each cube in a ice cube tray with the finely chopped cilantro or mint leaves. Top each cube with cold water and freeze. The cilantro or mint cubes can be dropped into curries etc. on an as needed basis.
2. Flour
3. Ice-Cream
4. Potatoes
5. Avoid Staining Tupperware
6. Storing Cilantro & Mint leaves
1. Buying and Storing Cilantro When buying Cilantro/Coriander leaves at the store, shake out the extra water and dry with a paper towel. Do not rinse until just before using, then rinse well. Storing: As soon as you bring cilantro home from the market, stand it upright in a glass of warm water to give it a final drink, then wrap a wet paper towel around its roots (it will last longer with roots intact). Store in a paper towel in the vegetable crisper drawer.
2. Storing Flour :Retain the freshness of plain flour, semolina and gram flour by storing them in the refrigerator and they will remain fresh for a long time.
3. Storing Ice -Cream : Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.
4. Storing Potatoes : Store potatoes in a cool dark place. To prevent potatoes from budding, place an apple in the bag with the potatoes! This will prevent the potatoes from budding. Change the apple every week.
5. Avoid Staining Tupperware : Before storing tomato-based sauces or Indian curries with lots of turmeric powder or other foods that can stain, spray your plastic storage container with nonstick cooking spray.
24. Storing Cilantro & Mint leaves : Clean, wash and chop cilantro or mint leaves finely. Fill each cube in a ice cube tray with the finely chopped cilantro or mint leaves. Top each cube with cold water and freeze. The cilantro or mint cubes can be dropped into curries etc. on an as needed basis.
CLEANING TIPS
1. Cure Garlicky Hands
2. Quick BBQ Grill Clean Up
3. Cleaning A Messy Blender
4. Removing Strong odors on your hands
5. Cleaning Cilantro
6. Cleaning scratches on wood furniture
7. Cleaning Coffee pots
1. Cure Garlicky Hands : Immediately after chopping raw garlic or after a marinating process, rub your fingers thoroughly with the bottom of a stainless steel spoon under running water. Then wash your hands with soap. The metal magically neutralizes the garlic fumes!
2. Quick BBQ Grill Clean Up : Spray the cooking grill with non-stick spray before placing the grid over the coals. Food won't stick nearly as much as it does on an untreated grill.
3. Cleaning A Messy Blender : To clean a blender, add a cup of warm water, run for a few seconds. Now add a drop of dishwashing detergent and another cup of water and blend. Let is sit for a few seconds. Rinse clean.
4. Strong odors on your hands (such as onions or fish) can be removed by lightly wetting your hands and then sprinkling on baking soda. Rub the soda all over the hands, then rinse the soda away -- along with the odors.
5. Cleaning Cilantro : Plunge into a sink full or pot full of cold water. Swirl around a few times and let sit for a while. The sand, dirt, and other debris will settle to the bottom, and the leaves will float to the top and can be removed. Repeat the procedure if the cilantro is very dirty.
6. Cleaning scratches on wood furniture : Rub the same color crayon as the wood on to the scratch. This will fill the scratch. Then clean with mayonnaise. The scratch will disappear.
7. Cleaning a coffee pot : Pour a handful of table salt into the dirty coffee pot. Use a dish towel or sponge to rub it around and on the stains. Rinse clean.
2. Quick BBQ Grill Clean Up
3. Cleaning A Messy Blender
4. Removing Strong odors on your hands
5. Cleaning Cilantro
6. Cleaning scratches on wood furniture
7. Cleaning Coffee pots
1. Cure Garlicky Hands : Immediately after chopping raw garlic or after a marinating process, rub your fingers thoroughly with the bottom of a stainless steel spoon under running water. Then wash your hands with soap. The metal magically neutralizes the garlic fumes!
2. Quick BBQ Grill Clean Up : Spray the cooking grill with non-stick spray before placing the grid over the coals. Food won't stick nearly as much as it does on an untreated grill.
3. Cleaning A Messy Blender : To clean a blender, add a cup of warm water, run for a few seconds. Now add a drop of dishwashing detergent and another cup of water and blend. Let is sit for a few seconds. Rinse clean.
4. Strong odors on your hands (such as onions or fish) can be removed by lightly wetting your hands and then sprinkling on baking soda. Rub the soda all over the hands, then rinse the soda away -- along with the odors.
5. Cleaning Cilantro : Plunge into a sink full or pot full of cold water. Swirl around a few times and let sit for a while. The sand, dirt, and other debris will settle to the bottom, and the leaves will float to the top and can be removed. Repeat the procedure if the cilantro is very dirty.
6. Cleaning scratches on wood furniture : Rub the same color crayon as the wood on to the scratch. This will fill the scratch. Then clean with mayonnaise. The scratch will disappear.
7. Cleaning a coffee pot : Pour a handful of table salt into the dirty coffee pot. Use a dish towel or sponge to rub it around and on the stains. Rinse clean.
COOKING TIPS
1. Avoid Sticky Rice
2. For Crispier Puris
3. Quick Tomato Paste Cubes
4. Eggplants Retaining Color
5. Remedy for Salty Curry
6. Ready To Use Masalas
7. Cutting an Onion Without Crying
8. Alternative To Fresh Coconut
9. Using Kitchen Scissors
10. Buying Lemons and Limes
11. Skinning a Chicken
12. Overripe Tomatoes
13. Trying New Recipes
14. Tips for Making Dosa
15. Tip for making a soft chappati dough
16. Retaining the "whiteness" of white rice
17. Reheating left-over Rice
18. Peeling a whole Garlic
19. Peeling or scraping Ginger
20. Dicing Onions
21. Avoiding over-spilling milk when boiling
22. Easy way to remove garlic skins
23. Instead of Onion
1. Avoid Sticky Rice
1. Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.
2. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate. Top
2. For Crispier Puris Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading. Top
3. Quick Tomato Paste Cubes : Spoon tomato paste into ice cube trays. Freeze overnight. Transfer into plastic bags and freeze. Frozen cubes can be dropped right into curries. Top
4. Eggplants Retaining Color : When cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black. Top
5. Remedy for Salty Curry : Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt. Top
6. Ready To Use Masalas Indian cooking requires a lot of pre-preparation. Make wet and or dry the masalas ahead of time making extra portions. Divide the masala into the desired portions according to the recipe. Place the portions in Ziploc Freezer bags and freeze till the next time. A great time saver....for next time you make the same recipe ! Top
7. How to cut an onion without crying ? Indian food requires a lot of onions sometimes. Use sweet onions. Peeling and cutting under running water, chopping near a gas flame, and refrigerating onions before chopping, all methods for reducing the volatility of the sulfide that causes the irritation. Top
8. Alternative to Fresh Coconut Ever try to break open a fresh coconut for making Indian chutney? Well, here is a great alternative. Out here in the US look for UNSWEETENED dry grated coconut. Make sure it is not the sweet kind. Add just enough water so that the coconut is covered with water. Use as directed in the recipe instead of freshly grated coconut. Making chutneys will be a breeze. Top
9. Using Kitchen Scissors Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess. Top
10. Buying Lemons and Lime Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice. Top
11. Skinning a Chicken with Ease Have you tried skinning a chicken? Well, always peel off a little part of the skin to start with and hold it tightly with a paper towel. The skin latches on to the paper towel and skinning the chicken...even the tough skin on the chicken legs becomes a breeze ! Try it. Top
12. Overripe Tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day. Top
13. Trying New Recipes Remember....Try ONE NEW recipe at a time. Get all your ingredients together. Check the spices for freshness. Lay the spices and ingredients out in the order that they are to be used. Make a plan and get started with ONE easy recipe. Most of all make sure you have the time to make the recipe. Do not try something new at a "rushed time". Top
14. Tips for Making Dosa : To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag or half a raw onion and proceed. Top
15. Tip for making soft chappati dough. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals. Top
16. Retaining the "whiteness" of white rice : While cooking rice add a few drops of lemon juice. The color of the grains become bright white. Top
17. Reheating left-over Rice : Refrigerate leftover cooked rice in a well-sealed container. Reheat cold rice with a sprinkling of water in a microwave oven or in a covered pot over low heat. Left over rice is great to have on hand for stirring into soups and broths and for making fried rice — it's perhaps the world's best vehicle for turning leftovers into something fresh and new.Top
18. Peeling a whole Garlic : To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed. Top
19. Peeling or scraping Ginger : Peeling or scraping ginger with the back of spoon is an easy way to peel ginger. Scrape the ginger with the inside of a spoon, getting the edge of the spoon into the crevices of the ginger. The skin will come off with a gentle scrape. Top
20. Dicing Onions : The best way to avoid crying when dicing an onion is to use a very sharp knife and to move as quickly as safety permits.
1. Cut off the end of the onion end with the small roots sticking out.
2. Cut it into half lengthwise, so that the end that is still together is cut into half.
3. Now remove the skin and may be one of the layers to clean the onion.
4. Holding your knife parallel to the cutting surface slice the onion parallel to the cutting surface so that you are making slices that are 1/4 inch from each other. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end.
5. Turn the onion. Make lengthwise slices remembering not to cut all the way to the end . The onion will still be in one piece and look like half an onion.
6. Turn the onion and chop the onion all the way to the back of the part that is still together.
7. You will have perfect small dices of onion.
8. Now chop the other part of the onion the same way.
Finely chopped onion is a very important ingredient for many Indian curies. Top
21. Avoiding over-spilling milk when boiling : Before pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter. Top
22. Removing the garlic skins : Use 'Jar Openers'- round flat pieces of rubber. Put the clove of garlic in the center of the jar opener and fold it in half over the garlic. Then press down with your hand while rolling it back and forth over the garlic. Top
23. Instead of Onion : If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe. Top
2. For Crispier Puris
3. Quick Tomato Paste Cubes
4. Eggplants Retaining Color
5. Remedy for Salty Curry
6. Ready To Use Masalas
7. Cutting an Onion Without Crying
8. Alternative To Fresh Coconut
9. Using Kitchen Scissors
10. Buying Lemons and Limes
11. Skinning a Chicken
12. Overripe Tomatoes
13. Trying New Recipes
14. Tips for Making Dosa
15. Tip for making a soft chappati dough
16. Retaining the "whiteness" of white rice
17. Reheating left-over Rice
18. Peeling a whole Garlic
19. Peeling or scraping Ginger
20. Dicing Onions
21. Avoiding over-spilling milk when boiling
22. Easy way to remove garlic skins
23. Instead of Onion
1. Avoid Sticky Rice
1. Wash the rice a few times until the water runs clear. Remove all the water until no water remains. Let it sit for 20 minutes. This will remove all the starch and help the rice to remain separate.
2. Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate. Top
2. For Crispier Puris Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading. Top
3. Quick Tomato Paste Cubes : Spoon tomato paste into ice cube trays. Freeze overnight. Transfer into plastic bags and freeze. Frozen cubes can be dropped right into curries. Top
4. Eggplants Retaining Color : When cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black. Top
5. Remedy for Salty Curry : Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt. Top
6. Ready To Use Masalas Indian cooking requires a lot of pre-preparation. Make wet and or dry the masalas ahead of time making extra portions. Divide the masala into the desired portions according to the recipe. Place the portions in Ziploc Freezer bags and freeze till the next time. A great time saver....for next time you make the same recipe ! Top
7. How to cut an onion without crying ? Indian food requires a lot of onions sometimes. Use sweet onions. Peeling and cutting under running water, chopping near a gas flame, and refrigerating onions before chopping, all methods for reducing the volatility of the sulfide that causes the irritation. Top
8. Alternative to Fresh Coconut Ever try to break open a fresh coconut for making Indian chutney? Well, here is a great alternative. Out here in the US look for UNSWEETENED dry grated coconut. Make sure it is not the sweet kind. Add just enough water so that the coconut is covered with water. Use as directed in the recipe instead of freshly grated coconut. Making chutneys will be a breeze. Top
9. Using Kitchen Scissors Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess. Top
10. Buying Lemons and Lime Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer. To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice. Top
11. Skinning a Chicken with Ease Have you tried skinning a chicken? Well, always peel off a little part of the skin to start with and hold it tightly with a paper towel. The skin latches on to the paper towel and skinning the chicken...even the tough skin on the chicken legs becomes a breeze ! Try it. Top
12. Overripe Tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to the touch the next day. Top
13. Trying New Recipes Remember....Try ONE NEW recipe at a time. Get all your ingredients together. Check the spices for freshness. Lay the spices and ingredients out in the order that they are to be used. Make a plan and get started with ONE easy recipe. Most of all make sure you have the time to make the recipe. Do not try something new at a "rushed time". Top
14. Tips for Making Dosa : To ensure that the griddle (tawa) is hot enough before spreading dosa, sprinkle a little water over it. If it sizzles immediately, then the griddle is hot enough. Wipe with a clean rag or half a raw onion and proceed. Top
15. Tip for making soft chappati dough. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis or can be used to cook dals. Top
16. Retaining the "whiteness" of white rice : While cooking rice add a few drops of lemon juice. The color of the grains become bright white. Top
17. Reheating left-over Rice : Refrigerate leftover cooked rice in a well-sealed container. Reheat cold rice with a sprinkling of water in a microwave oven or in a covered pot over low heat. Left over rice is great to have on hand for stirring into soups and broths and for making fried rice — it's perhaps the world's best vehicle for turning leftovers into something fresh and new.Top
18. Peeling a whole Garlic : To peel garlic, place your knife flat on the garlic clove and whack with your other hand. The covering will burst open and the clove can be easily removed. Top
19. Peeling or scraping Ginger : Peeling or scraping ginger with the back of spoon is an easy way to peel ginger. Scrape the ginger with the inside of a spoon, getting the edge of the spoon into the crevices of the ginger. The skin will come off with a gentle scrape. Top
20. Dicing Onions : The best way to avoid crying when dicing an onion is to use a very sharp knife and to move as quickly as safety permits.
1. Cut off the end of the onion end with the small roots sticking out.
2. Cut it into half lengthwise, so that the end that is still together is cut into half.
3. Now remove the skin and may be one of the layers to clean the onion.
4. Holding your knife parallel to the cutting surface slice the onion parallel to the cutting surface so that you are making slices that are 1/4 inch from each other. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end.
5. Turn the onion. Make lengthwise slices remembering not to cut all the way to the end . The onion will still be in one piece and look like half an onion.
6. Turn the onion and chop the onion all the way to the back of the part that is still together.
7. You will have perfect small dices of onion.
8. Now chop the other part of the onion the same way.
Finely chopped onion is a very important ingredient for many Indian curies. Top
21. Avoiding over-spilling milk when boiling : Before pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter. Top
22. Removing the garlic skins : Use 'Jar Openers'- round flat pieces of rubber. Put the clove of garlic in the center of the jar opener and fold it in half over the garlic. Then press down with your hand while rolling it back and forth over the garlic. Top
23. Instead of Onion : If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe. Top
Sunday, August 16, 2009
Weight Watchers Diet - Introduction
Introduction
Weight Watchers diet, created in the United States in 60 years, is a unique method of lessening, associate for the first time a diet based on a points system and psychological support.
The points drawn up by Weight Watchers diet is an innovation in the lessening of dietelor and enjoyed a huge success in Britain, Ireland, Australia and the United States. The method is flexible, easy to use and can be passed regardless of your software
To effectively weak and will maintain silueta is not enough kilograms loss in excess. In addition, you must quit all wrong eating habits acquired in the course of life. This may be done with the points of Weight Watchers diet.
How does Weight Watchers diet?
Weight Watchers diet follow 3 simple rules:
1. Each person has a number of points, defined according to certain criteria (age, sex, weight, height, physical activity daily).
The table below indicates the number of points allowed each day.
Weight current Women Men over 16 years over 18 years Teenagers
Under 64 kg 18 20 24
Between 64 and 74 kg 20 22 26
Between 74 and 94 kg 22 24 28
Between 94 and 109 kg 23 25 29
Between 109 and 124 kg 24 26 30
2.For each kind of food there is a certain number of points, calculated from the number of calories and fat per 100 grams. As the food contains more fat, so valoreaza more points.
3.Activitatea physics allows you to gain bonus points which can be used to offer small pleasures gurmande.
All you have to do is to make nutrition control not to exceed the number of points allowed.
Weight Watchers diet, created in the United States in 60 years, is a unique method of lessening, associate for the first time a diet based on a points system and psychological support.
The points drawn up by Weight Watchers diet is an innovation in the lessening of dietelor and enjoyed a huge success in Britain, Ireland, Australia and the United States. The method is flexible, easy to use and can be passed regardless of your software
To effectively weak and will maintain silueta is not enough kilograms loss in excess. In addition, you must quit all wrong eating habits acquired in the course of life. This may be done with the points of Weight Watchers diet.
How does Weight Watchers diet?
Weight Watchers diet follow 3 simple rules:
1. Each person has a number of points, defined according to certain criteria (age, sex, weight, height, physical activity daily).
The table below indicates the number of points allowed each day.
Weight current Women Men over 16 years over 18 years Teenagers
Under 64 kg 18 20 24
Between 64 and 74 kg 20 22 26
Between 74 and 94 kg 22 24 28
Between 94 and 109 kg 23 25 29
Between 109 and 124 kg 24 26 30
2.For each kind of food there is a certain number of points, calculated from the number of calories and fat per 100 grams. As the food contains more fat, so valoreaza more points.
3.Activitatea physics allows you to gain bonus points which can be used to offer small pleasures gurmande.
All you have to do is to make nutrition control not to exceed the number of points allowed.
Weight Watchers Diet - Basic Principles
Basic principles
No food is not banned, all are allowed in moderate amounts - this is the basic principle of this method, which encourages a varied and balanced supply associated with regular physical activity. The pleasure of eating is not excluded from this diet.
The supply, developed with the help nutritionisti, are based on principles 6:
• A diversified supply, which allows consumption of all foods in moderate amounts
• Consumption of 1.5 to 2 l of liquid per day, of which at least 1 litre of water
• Gate at least 5 fruits and vegetables per day
• At least 2 dairy products per day
• Reducing consumption of fat
• The practice of regular physical activity
Weight loss is achieved gradually, to avoid the yoyo effect. Weekly support meetings allow participants to motivate each other and to change eating habits in the long term.
No food is not banned, all are allowed in moderate amounts - this is the basic principle of this method, which encourages a varied and balanced supply associated with regular physical activity. The pleasure of eating is not excluded from this diet.
The supply, developed with the help nutritionisti, are based on principles 6:
• A diversified supply, which allows consumption of all foods in moderate amounts
• Consumption of 1.5 to 2 l of liquid per day, of which at least 1 litre of water
• Gate at least 5 fruits and vegetables per day
• At least 2 dairy products per day
• Reducing consumption of fat
• The practice of regular physical activity
Weight loss is achieved gradually, to avoid the yoyo effect. Weekly support meetings allow participants to motivate each other and to change eating habits in the long term.
Weight Watchers Diet - Advantages and Disadvantages
Disadvantages Weight Watchers diet
Although the points of the Weight Watchers diet has certain merits, it supports the idea that overweight people may be weaker without sacrificing favorite food. But this can be achieved only by choosing healthy foods and avoid the potentially dangerous.
In average, only 5% of the Weight Watchers diet adherents have managed to maintain siluet more than 5 years. Like all methods such Weight Watchers diet may not work for all persons in an identical manner.
In addition, unlike other regimes, the Weight Watchers diet involves a financial investment, and for weekly meetings should havei enough time. Weight loss is slow, the regime is one long term.
Although the points of the Weight Watchers diet has certain merits, it supports the idea that overweight people may be weaker without sacrificing favorite food. But this can be achieved only by choosing healthy foods and avoid the potentially dangerous.
In average, only 5% of the Weight Watchers diet adherents have managed to maintain siluet more than 5 years. Like all methods such Weight Watchers diet may not work for all persons in an identical manner.
In addition, unlike other regimes, the Weight Watchers diet involves a financial investment, and for weekly meetings should havei enough time. Weight loss is slow, the regime is one long term.
Weight Watchers Diet - Advantages and Disadvantages
The advantages of Weight Watchers diet
Weight Watchers diet encourages a balance between diet, psychological counseling and physical activity. The followers do not starve, and some even declare that eat more than normally. Simply food consumed have a greater nutritional value.
The main advantages of the diet are portions control of food and moderation emphasis on the nutritional value of foods. Weight Watchers diet will give freedom of choice - there are no forbidden foods, and diet is sufficiently flexible to be used daily, even if you have a busy schedule.
In addition:
• Although it is a regime hipocaloric, nutrition is balanced and does not present a risk of carente
• Weekly meetings and motivation of participants are factors contributing to successful diet
• The point system is practical and easy to apply
• Objectives are reasonable and do not pose health in danger
• With this diet, you can adopt healty dietary habits, based on a balanced supply
Weight Watchers diet encourages a balance between diet, psychological counseling and physical activity. The followers do not starve, and some even declare that eat more than normally. Simply food consumed have a greater nutritional value.
The main advantages of the diet are portions control of food and moderation emphasis on the nutritional value of foods. Weight Watchers diet will give freedom of choice - there are no forbidden foods, and diet is sufficiently flexible to be used daily, even if you have a busy schedule.
In addition:
• Although it is a regime hipocaloric, nutrition is balanced and does not present a risk of carente
• Weekly meetings and motivation of participants are factors contributing to successful diet
• The point system is practical and easy to apply
• Objectives are reasonable and do not pose health in danger
• With this diet, you can adopt healty dietary habits, based on a balanced supply
Vegetarian Diet - Part III
Vegetarian Pyramid
Studies show that vegetarians in the whole world enjoy the greatest hope of life and incidence of chronic diseases is low in this category.
Vegetarian Pyramid is a real help in the correct combination of basic foodstuffs-cereals and vegetables to ensure all the nine essential amino acids in adequate quantities. According nutritionistilor, a healthy diet should contain all the essential nutrients in adequate quantities, so to prevent excess as well as nutritional deficiencies. In addition, the diet should promote a balanced intake of carbohydrates, fats and proteins to reduce the occurrence of chronic diseases.
• The three main categories of foods - fruits & vegetables, grain and legumes - should be consumed at each meal.
• The group seeds, nuts, vegetable oils and milk - foods can be consumed daily.
• Eggs and sweets can be consumed only a few times a week.
• The consumption of at least 6 glasses of water is indicated for ensuring a good state of health.
• Physical activity - performed regularly at an appropriate level for maintaining a healthy weights.
• Consumption of alcohol - wine, beer must be performed with moderatie, and the spirits, only occasionally.
• Vegetable oils untreated be consumed daily.
• Food supplements - by case, depending on age, gender and lifestyle are recommended especially vegetarians who consume milk and / or eggs (due to lack of vitamin D and B12).
• Food in all categories must be even more varied, to ensure intake of all nutrients needed body.
Studies show that vegetarians in the whole world enjoy the greatest hope of life and incidence of chronic diseases is low in this category.
Vegetarian Pyramid is a real help in the correct combination of basic foodstuffs-cereals and vegetables to ensure all the nine essential amino acids in adequate quantities. According nutritionistilor, a healthy diet should contain all the essential nutrients in adequate quantities, so to prevent excess as well as nutritional deficiencies. In addition, the diet should promote a balanced intake of carbohydrates, fats and proteins to reduce the occurrence of chronic diseases.
• The three main categories of foods - fruits & vegetables, grain and legumes - should be consumed at each meal.
• The group seeds, nuts, vegetable oils and milk - foods can be consumed daily.
• Eggs and sweets can be consumed only a few times a week.
• The consumption of at least 6 glasses of water is indicated for ensuring a good state of health.
• Physical activity - performed regularly at an appropriate level for maintaining a healthy weights.
• Consumption of alcohol - wine, beer must be performed with moderatie, and the spirits, only occasionally.
• Vegetable oils untreated be consumed daily.
• Food supplements - by case, depending on age, gender and lifestyle are recommended especially vegetarians who consume milk and / or eggs (due to lack of vitamin D and B12).
• Food in all categories must be even more varied, to ensure intake of all nutrients needed body.
Vegetarian Diet - Part II
The benefits and risks vegetarian diet
Studies have shown that the incidence of hypertension, fatness, MI, diabetes and cardiovascular problems is to lower the vegetarian adherents. The beneficial effects of these is the fact that vegetarian diet provides little saturated fat and cholesterol in the blood is low.
Also, this type of restaurant can reduce the risk of some types of cancer.
In general, vegetarians give more attention to nutrition, and do not fumeaza sport. In short, have a way of life May healthy. Vegetarian diet can be balanced if it provides all the nutrients needed and if not exluse too much food. Instead, when foods are excluded in large numbers, as is the case strictly vegetarian regime, compliance with diet is sometimes with difficulty.
According to specialized studies that have examined the nutritional status of vegetarians, the food intake of vitamins (vitamin D and B12) and minerals (iron, calcium, zinc) is lower than recommended, with repercussions on health.
Studies have shown that the incidence of hypertension, fatness, MI, diabetes and cardiovascular problems is to lower the vegetarian adherents. The beneficial effects of these is the fact that vegetarian diet provides little saturated fat and cholesterol in the blood is low.
Also, this type of restaurant can reduce the risk of some types of cancer.
In general, vegetarians give more attention to nutrition, and do not fumeaza sport. In short, have a way of life May healthy. Vegetarian diet can be balanced if it provides all the nutrients needed and if not exluse too much food. Instead, when foods are excluded in large numbers, as is the case strictly vegetarian regime, compliance with diet is sometimes with difficulty.
According to specialized studies that have examined the nutritional status of vegetarians, the food intake of vitamins (vitamin D and B12) and minerals (iron, calcium, zinc) is lower than recommended, with repercussions on health.
Vegetarian Diet - Part I
Vegetarian diet
To have a healthy vegetarian regime does not mean simply to stay away from meat, milk and eggs. Vegetarian diet requires an additional effort to ensure a complete and balanced nutrition.
Vegetarian regimen consists in the consumption of fruits, vegetables, grain and seeds. Due to the exclusion of food of animal origin, vegetarian diet generally contains less fat and cholesterol and more fiber foods.
Regardless of the reasons for adopting vegetarian diet - environmental protection, miles toward animals, the desire to have a state of health as good, fear of fat, cholesterol or food additives - this decision can not be made easy. In fact, a radical modification of food habits can not be done overnight, it requires a certain time thinking and planning meals.
Vegetarians need to know and respect the rules of nutritional balance and variety-to eat more varied and adapted proportions age, sex and level of physical activity individually. Excessive consumption of raw (fruits and vegetables) should be avoided to the extent possible, because it gives the feeling of satietate without providing enough energy, especially children. Dairy products, which bring a wide variety of meals, are very difficult to replace. Several types of legumes are found in shopping (peas, lentils, naut, beans), but the proteins they contain are not complete, so they must be combined with grain products (bread, pasta, rice, etc.).
Combinations are a lot, just to use imagination to create the kinds of food but more varied and more balanced nutritional point of view. You can have a healthy life without eat meat, to the extent that your nutrition provides a sufficient amount of nutrients and energy. A healthy diet, be it vegetarian or not, is based primarily on balance and variety.
To have a healthy vegetarian regime does not mean simply to stay away from meat, milk and eggs. Vegetarian diet requires an additional effort to ensure a complete and balanced nutrition.
Vegetarian regimen consists in the consumption of fruits, vegetables, grain and seeds. Due to the exclusion of food of animal origin, vegetarian diet generally contains less fat and cholesterol and more fiber foods.
Regardless of the reasons for adopting vegetarian diet - environmental protection, miles toward animals, the desire to have a state of health as good, fear of fat, cholesterol or food additives - this decision can not be made easy. In fact, a radical modification of food habits can not be done overnight, it requires a certain time thinking and planning meals.
Vegetarians need to know and respect the rules of nutritional balance and variety-to eat more varied and adapted proportions age, sex and level of physical activity individually. Excessive consumption of raw (fruits and vegetables) should be avoided to the extent possible, because it gives the feeling of satietate without providing enough energy, especially children. Dairy products, which bring a wide variety of meals, are very difficult to replace. Several types of legumes are found in shopping (peas, lentils, naut, beans), but the proteins they contain are not complete, so they must be combined with grain products (bread, pasta, rice, etc.).
Combinations are a lot, just to use imagination to create the kinds of food but more varied and more balanced nutritional point of view. You can have a healthy life without eat meat, to the extent that your nutrition provides a sufficient amount of nutrients and energy. A healthy diet, be it vegetarian or not, is based primarily on balance and variety.
Sunday, February 8, 2009
Calorie Chart for Indian Food Items
Calorie Chart for Indian Food Items
Calorie estimation for some common food items
Vegetables, Fruits, Cereals, Breads, Desserts, Milk and Milk products, Misc. Foods
Also see Estimated Calorie Burning for Common Activities
Vegetables (per 100 grams) Calories
Cabbage -45
Carrot -48
Cauliflower -30
Corn (baked) -84
Cucumber -12
Eggplant (Fresh) -24
Eggplant (Cooked) -69
Fenugreek (methi)-49
French Beans-26
Lettuce-21
Onion-50
Peas-93
Potato-97
Potato (fried- 1 cup)-450
Potato (baked- 1 cup)-100
Potato (mashed- 1 cup)-245
Potato (boiled- 1 cup)-83
Pumpkin (cooked) -33
Spinach-26
Tomato (fresh) -21
Tomato (stuffed and baked)-58
Tomato (baked)-39
Fruits (per 100 grams) Calories
Carrot -48
Cauliflower -30
Corn (baked) -84
Cucumber -12
Eggplant (Fresh) -24
Eggplant (Cooked) -69
Fenugreek (methi)-49
French Beans-26
Lettuce-21
Onion-50
Peas-93
Potato-97
Potato (fried- 1 cup)-450
Potato (baked- 1 cup)-100
Potato (mashed- 1 cup)-245
Potato (boiled- 1 cup)-83
Pumpkin (cooked) -33
Spinach-26
Tomato (fresh) -21
Tomato (stuffed and baked)-58
Tomato (baked)-39
Fruits (per 100 grams) Calories
Apple-56
Banana-153
Black Grapes-45
Chickoo-94
Cherries-70
Dates-281
Guava-66
Litchies-61
Mango-70
Melon-74
Orange-53
Papaya-32
Peach-50
Pears-51
Pineapple-46
Plums-56
Pomegranate-77
Watermelon-16
Cereals (per 100 grams) Calories
Bajra-360
Maize flour-355
Rice-325
Wheat flour-341
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