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PEA.. 1. Weight Management:
Peas are low fat but high everything else. A cup of peas has less than 100 calories but lots of protein, fiber and micro-nutrients.

2. Stomach cancer prevention:
Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to prevent stomach cancer. A cup of peas has at least 10.

3. Anti-aging, strong immune system, and high energy:
This comes from the high levels of anti-oxidants including:
flavinoids: = catechin and epicatechin
carotenoid= alpha-carotene and beta-carotene
phenolic acids = ferulic and caffeic acid
polyphenols = coumestrol

Beans... 1 They Are Heart-Helpers

Beans are “heart healthy” because they contain an abundance of soluble fiber, which can lower cholesterol and triglyceride levels. If you prefer canned beans, you can ditch up to 40 percent of the sodium by rinsing them in water.

2 They Are Low In Fat

Most beans are about 2 to 3 percent fat, and contain no cholesterol, unless they’re processed or prepared with other ingredients, such as lard. (Check labels to see what else may be in the package or can.) 3 They Pack Protein

The Dietary Guidelines for Americans say we should be eating more plant proteins. About 1/2 cup of beans provides 7 grams of protein, the same amount as in 1 ounce of chicken, meat or fish. Vegetarians, vegans and individuals who seldom eat meat, poultry, or fish could count on beans as an alternative choice.

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Although butter has had fluctuations in reputation over the years, it is actually a very beneficial part of a person’s diet that can improve your immune system, regulate our hormones, protect our vision, boost metabolism, increase brain function, reduce chances of heart disease and blood pressure, and protect you from cancer. Furthermore, butter can protect against gastrointestinal conditions, while ensuring proper development of brain and nervous system development.

By definition, butter is a dairy product that forms when milk or cream is churned, either from a fermented or a fresh source. This physical manipulation of the liquid changes it from an oil-in-water emulsion to a water-in-oil emulsion, because the membranes of fats are broken down and they join together to increase thickness and create the consistency that butter requires. When this chunkier, thicker emulsion if put in the refrigerator, the different variations of fat begin to solidify and mix, resulting in the apparent solid of butter, which softens at room temperature to the spreadable dairy product we all know and love. Butter is traditionally derived from animal milks, most commonly cows, so butter, as with most dairy products, is is produced mainly in areas with cows. However, other kinds of butter can also be derived from the milk animals like sheep, buffalo, goats, and yaks.

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