Vegetables | Health Benefits Vitamins, Nutrients, Fiber – Page 3

4,9 should be bright green in color. As you would with other fruits and veg- etables, avoid purchasing brinjal that has been waxed. To test for the ripeness of brinjal, gently press the skin with the pad of your thumb. If it springs back, the brinjal is ripe while if an indentation re- mains, it is not.
When cutting brinjal, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. Wash the brinjal first and then cut off the ends. To tenderize the flesh’s texture and reduce some of its naturally occurring bitter taste, you can sweat the brinjal by salting it. Af ter cutting the brinjal into the desired size and shape, sprinkle it with salt and al- low it to rest for about 30 minutes.
This process will pull out some of its water content and make it less permeable to absorbing any oil used in cooking Rinsing the brinjal after sweating” will remove most of the salt Brinjal can be baked roasted in the oven or steamed. If baking it whole pierce the brinjal several times with a fork to make small holes for the steam to escape. ***
BP Pr Description Onions may bring a tear to your eye, and pungency to your breath, but they will most certainly bring delight to your tastebuds. The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, has an intense flavor and is a beloved part of the cuisine of almost every region of the world. The word onion comes from the Latin word unio for “single,” or one,” because the onion plant produces a single bulb, unlike its cousin, the
Presented by Abdullah Qadr garlic, that produces many small bulbs. The name also describes the onion bulb when cut down the middle; it is a union (also from union) of many separate, concentrically arranged layers. History Onions are native to Asia and the Middle East and have been cultivated for over five thousand years Onions were high re , guarded by the Egyptians Not only did they use them as currency to pay the workers who built the pyramids, but they also placed them in the tombs of kings, such as
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ri Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to the afterlife. Onions have been revered throughout time not only for their culinary use but also for their therapeutic properties. As early as the 6th century, onions were used as a medicine in India. While they were popular with the ancient Greeks and Romans they were oftentimes dressed with the extra seasonings since many people did not find them spicy enough. Yet, it was their pungency that made onions popular among ****
poor people throughout the world who could freely use this inexpensive vegetable to spark up their meals. Onions were an indispensable vegetable in the cuisines of many European countries during the Middle Ages and later even served as a classic healthy breakfast food. Christopher Colum bus brought onions to the West Indies; their cultivation spread from there throughout the Western Hemisphere.
Today China, India, the United States, Russian and Spain are among the leading producers of on ons. Health Benefits Onions, like garlic, are members of the Allium family, and both are rich in powerful sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. Onions contain allyl propyl disulphide while garlic is rich in allicin, diallyl disulfide diaiiyioufide and others. In addition, onions are very rich in chromium a trace mineral that helps cells respond to insulin plus vitamin C, and numerous flavonoids, most 

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