Superfoods

Edited By Dr. Asha Jyoti Bharati For centuries, Rice (Oryza sativa L.) belongs to the family: Poaceae is a staple food for many people. The high demand makes rice one of the largest producing crop around the world. Nowadays the advance of grain-processing technology made it possible for large scale [Read More]

Edited By Dr. Asha Jyoti Bharati Beetroot (Beta vulgaris L.) belongs to family Chenopodiaceae is also known as red beet. This plant is a native to the Mediterranean region, nowadays cultivated in many parts. Beetroot has expectorant, diuretic, sedative effects. It is also used for the treatment of mental problems [Read More]

Edited By Dr. Asha Jyoti Bharati Plums are juicy, drupe fruit that belongs to the subgenus Prunus (family Rosaceae). This fruit is mostly consumed in America, China, and Europe. Nowadays their demand is growing very fast because of their flavor and appearance (1). There are more than 2000 varieties of [Read More]

Edited by Dr. Asha Jyoti Bharati Kale is botanically known as Brassica oleracea var. Acephala. This plant belongs to the  Brassicaceae family with large, curled leaves as an edible part. Kale variety mainly depends on the green or red-purple color of the leaf and bolting stem part. The stem of [Read More]

Edited By Dr. Asha Jyoti Bharati Barley scientifically known as Hordeum vulgare L. is a fast growing, annual grain crop, that could be used as forage as well as malt. It holds 7% of the global cereal production and ranks fourth after wheat, rice, and soybean (1). Barley is categorized [Read More]

Edited by Dr. Asha Jyoti Bharati Amaranthus of family Amaranthaceae is collectively known as amaranth. It is a gluten-free, highly nutritional pseudocereal. Amaranth is gaining popularity recently because of the studies done which describe its high nutritional value and agronomic potential. Amaranth was an important food crop in the Aztec, [Read More]

Edited By Dr. Asha Jyoti Bharati Millets are a group of grains that include Pearl millet [(Pennisetum glaucum (L.) R. Br.] Finger millet [E. coracana (L.) Gaertn.] Foxtail millet [Setaria italica (L.) P. Beauvois.] Proso millet [Panicum miliaceum (L.)] Pearl millet is also known as Bajra in Hindi is a [Read More]

Edited by Dr. Asha Jyoti bharati Lentil belongs to Lens culinaris species of Family Fabaceae or Papilionaceae. It is one of the ancient cultivated crops and is an excellent supplement to cereal-based diets. Lentil is rich in protein and is also cheaper than regular protein source. It contains twice the [Read More]

Edited By Dr. Asha Jyoti Bharati What is Miso? Miso is a traditional Japanese food prepared by the fermentation of mold rice, soybeans, wheat and salt and the fungus Aspergillus oryzae (1). A paste of fermented soybean is known as Meso. How Miso is prepared? Japan has a very long [Read More]

Edited by Dr. Asha Jyoti Bharati Tofu Tofu (Curdle Soy Milk), is becoming very popular and replacing dairy products due to comparatively low cost with a high-quality protein. Preparation of Tofu includes soaking of soy beans, grinding, filtering, boiling, coagulating and molding (1). Because of its high nutritive value, it [Read More]