egyptain food

the favourite food in egypt is beans anb  bread
which always eating in the three   meals

The Health Benefits You Didn't Know: Oranges

By Raymond J Lin

Starting with the basics, the average orange(180g) has 85 calories, 21g of carbs; 4g of which are fiber and 17g are sugars, they surprisingly also have 2g of protein. For vitamins and minerals, they contain 160% of the Vitamin C we need, 8% of the necessary Vitamin A, 7% of the calcium, and 1% of the iron. Remember that it's based on a 2000 caloric diet.

Down to the elemental benefits...the orange has over 170 different kinds of phytonutrients and over 60 flavonoids. Typically thought as health boosters, these phytonutrients give oranges the orange color. They protect plants against bacterium and viruses too. Studies show that consumption of this reduces risk of terminal diseases. Flavonoids are antioxidants because of their polyphenolic compounds. They cause anti-flammation because of their antioxidant abilities also. These flavonoids also reduce terminal disease risks because they antioxidize.

In addition, the albedo(white stuff) is the most nutritious area for it provides much bioflavonoids and anti-cancer agents. Other nutrition the orange provides include iodine, beta-carotene, amino acids, and etc. though less significant.

Additional health benefits include antiarteriosyclerosis, liminoid which fights cancer, synephrine which reduces bad cholesterol, relieves constipation, repairs damaged sperm, reduced risk of heart disease, lowers high blood pressure through hesperidin, stimulation of white blood cells, prevents kidney stones, anti-aging, reduced risk of stomach ulcers, and protection against virus infections.

Now unto the orange peel. The typical orange peel in a 100g orange should have 161 mg of calcium, 1.5g of protein, and additionally contain potassium, riboflavin and vitamin A. Orange peels also contain most of the oranges beta-carotene which stimulates immune system, antioxidizes, and helps vision health. Orange peels also contain "orange oil" which is used in soaps and cleansers for the process of cleaning. This orange oil is a solvent which isn't chemically harmful like those other products. Medical purposes include simmering 1 to 2 g of dried peel in 3 cups of water for tea to help relieve indigestion and heartburn. Orange peels have also been used for insomnia and as a laxative.

So how should you eat oranges? Well, now that you know of their universal benefits, you should first peel it and eat the juicy inners. Make sure to eat as much of the albedo as you can. After that, you can sun-dry the peels to harden them. This brings out more of the natural sweetness within. Once it's sun-dried, eat the peel like candy, like in history.

So what now? Well, if you are interested, you can check out me and my blog, so you can find out more about this topic and I.

Article Source: http://EzineArticles.com/?expert=Raymond_J_Lin

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Differences in Ceviche in Latin America

By Chad Klass

Ceviche is a popular seafood dish served frequently throughout Central America, South America and Mexico. The cuisine is typically made by marinating raw fish, shrimp or lobster in citrus juices. Lime juice is the most common citrus used. The juices cook the seafood so it is edible. Recipes for ceviche are as varied as the countries where it is eaten.

In Peru and Ecuador, ceviche recipes are often created with a mixture of lime and orange juices. Octopus ceviche is considered a delicacy. Ceviche in these countries is often served over a bed of lettuce with tomato and onion and can be eaten with crackers. It is a popular lunchtime item and cevicherías (ceviche restaurants) are very easy to find. In Peru in particular, ceviche is probably the single most beloved dish eaten by locals. Visitors to Peru should try ceviche and any Peruvian's face will light up with delight when asked to recommend a good ceviche restaurant.

Ceviche recipes in Mexico include toasted tortillas and sliced raw onions that accompany the delicious sea food taste. Add an ice cold glass of beer on a hot day and your ceviche plate will taste heavenly and be very refreshing. Ceviche is not a very heavy meal which makes it ideal for visitors and locals alike with an afternoon full of sightseeing or work. A variety of sea food is used to make ceviche recipes in Mexico, including shrimp and octopus. Additional ingredients that are optional include garlic, onions, green peppers and hot peppers. Mexicans love eating ceviche as an appetizer or as a salad. Ceviche in Mexico is typically served in a red sauce, as opposed to the citrus juices of other countries. This is also true of the ceviche served in many Central American countries, such as El Salvador and Guatemala. If you are in one of these countries are prefer a ceviche made from lime juices, you may need to ask for directions to a restaurant that serves the ceviche Peruvian style.

In Chile, ceviche recipes include the use of grapefruit juices, mangoes, onions, chillies, prawns and cilantro. The ingredients are mixed together and cooled. Raw fish is cut into pieces and mixed in the various ingredients including lime juice. The citrus juice helps to cook the fish and give it a tangy flavor.

The size of your servings depends on the time of the day the ceviche is being eaten. It can be served in smaller portions as an appetizer or as a larger plate for lunch. Ceviche a real treat in areas closer to the ocean as the fish and seafood is usually fresher. However with a little persistence, trial and error, a ceviche lover can usually find a good restaurant in any larger city. Ceviche does not need to be prepared with fish caught from the ocean. Any lighter tasting fish caught from a stream or river is quite capable of mixing well and producing a delicious treat, no matter where it is caught.

Follow this link for more information, including a delicious shrimp ceviche recipe.

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