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ritau
2020年05月25日
ritau
The significance assigned to specific flowers in Western culture varied — nearly every flower had multiple associations, listed in the hundreds of floral dictionaries — but a consensus of meaning for common blooms has emerged. Often, definitions derive from the appearance or behavior of the plant itself. For example, the mimosa, or sensitive plant, represents chastity. This is because the leaves of the mimosa close at night, or when touched. Likewise, the deep red rose and its thorns have been used to symbolize both the blood of Christ and the intensity of romantic love, while the rose's five petals are thought to illustrate the five crucifixion wounds of Christ. Pink roses imply a lesser affection, white roses suggest virtue and chastity, and yellow roses stand for friendship or devotion. The black rose (actually a very dark shade of red, purple, or maroon) has a long association with death and dark magic. "A woman also had to be pretty precise about where she wore flowers. Say, for instance, a suitor had sent her a tussie-mussie (a k a nosegay). If she pinned it to the 'cleavage of bosom', that would be bad news for him, since that signified friendship. Ah, but if she pinned it over her heart, 'That was an unambiguous declaration of love'."
*In literature* William Shakespeare, Jane Austen, Charlotte and Emily Brontë, and children's novelist Frances Hodgson Burnett, among others, used the language of flowers in their writings. Shakespeare used the word "flower" more than 100 times in his plays and sonnets. In Hamlet, Ophelia mentions and explains the symbolic meaning of pansies, rosemary, fennel, lilies, columbine, rue, daisy, and violets. In The Winter's Tale, the princess Perdita wishes that she had violets, daffodils, and primroses to make garlands for her friends. In A Midsummer Night's Dream, Oberon talks to his messenger Puck amidst a scene of wild flowers. In J. K. Rowling's 1997 novel Harry Potter and the Philosopher's Stone, Professor Severus Snape uses the language of flowers to express regret and mourning for the death of Lily Potter, Harry Potter's mother, according to Pottermore. Chuck Palahniuk's 1999 novel Survivor features a discussion of Victorian flower language. Flowers are often used as a symbol of femininity. John Steinbeck's short story "The Chrysanthemums" centers around the yellow florets, which are often associated with optimism and lost love. When the protagonist, Elisa, finds her beloved chrysanthemums tossed on the ground, her hobby and womanhood have been ruined; this suffices the themes of lost appreciation and femininity in Steinbeck's work. In 2009, Vanessa Diffenbaugh published a New York Times-bestselling novel centered on floriography, The Language of Flowers, as well as her own flower dictionary. In the poetic anthology Vivere e non vivere (2018) by the Italian writer Sabrina Gatti, Julie, the protagonist, is identified in the Lilium or in the Hydrangea, using the language of flowers, a topic to which the same writer in 2019 dedicates an essay entitled Florigrafia. Il linguaggio dei fiori.
*In art* Several Anglican churches in England have paintings, sculpture, or stained glass windows of the lily crucifix, depicting Christ crucified on or holding a lily. One example is a window at The Clopton Chantry Chapel Church in Long Melford, Suffolk, England, UK. The Victorian Pre-Raphaelites, a group of 19th-century painters and poets who aimed to revive the purer art of the late medieval period, captured classic notions of beauty romantically. These artists are known for their idealistic portrayal of women, emphasis on nature and morality, and use of literature and mythology. Flowers laden with symbolism figure prominently in much of their work. John Everett Millais, a founder of the Pre-Raphaelite brotherhood, used oils to create pieces filled with naturalistic elements and rich in floriography. His painting Ophelia (1852) depicts Shakespeare's drowned stargazer floating amid the flowers she describes in Act IV, Scene V of Hamlet. The Edwardian artist John Singer Sargent spent much time painting outdoors in the English countryside, frequently utilizing floral symbolism. Sargent's first major success came in 1887, with Carnation, Lily, Lily, Rose, a large piece painted on site in the plein air manner, of two young girls lighting lanterns in an English garden. Contemporary artist Whitney Lynn created a site-specific project for the San Diego International Airport employing floriography, utilizing flowers' ability to communicate messages that otherwise would be restricted or difficult to speak aloud.Lynn previously created a work, Memorial Bouquet,utilizing floral symbolism for the San Francisco Arts Commission Gallery. Based on Dutch Golden Age still-life painting, the flowers in the arrangement represent countries that have been sites of US military operations and conflicts.
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ritau
2020年05月21日
ritau
A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears. There are over three hundred species and thousands of cultivars. They form a group of plants that can be erect shrubs, climbing, or trailing, with stems that are often armed with sharp prickles. Flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwestern Africa. Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies. Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height. Different species hybridize easily, and this has been used in the development of the wide range of garden roses.
The long cultural history of the rose has led to it being used often as a symbol. In ancient Greece, the rose was closely associated with the goddess Aphrodite. In the Iliad, Aphrodite protects the body of Hector using the "immortal oil of the rose" and the archaic Greek lyric poet Ibycus praises a beautiful youth saying that Aphrodite nursed him "among rose blossoms". The second-century AD Greek travel writer Pausanias associates the rose with the story of Adonis and states that the rose is red because Aphrodite wounded herself on one of its thorns and stained the flower red with her blood. Book Eleven of the ancient Roman novel The Golden Ass by Apuleius contains a scene in which the goddess Isis, who is identified with Venus, instructs the main character, Lucius, who has been transformed into a donkey, to eat rose petals from a crown of roses worn by a priest as part of a religious procession in order to regain his humanity. Following the Christianization of the Roman Empire, the rose became identified with the Virgin Mary. The color of the rose and the number of roses received has symbolic representation. The rose symbol eventually led to the creation of the rosary and other devotional prayers in Christianity. Ever since the 1400s, the Franciscans have had a Crown Rosary of the Seven Joys of the Blessed Virgin Mary. In the 1400s and 1500s, the Carthusians promoted the idea of sacred mysteries associated with the rose symbol and rose gardens. Albrecht Dürer's painting The Feast of the Rosary (1506) depicts the Virgin Mary distributing garlands of roses to her worshippers.
Roses symbolised the Houses of York and Lancaster in a conflict known as the Wars of the Roses. Roses are a favored subject in art and appear in portraits, illustrations, on stamps, as ornaments or as architectural elements. The Luxembourg-born Belgian artist and botanist Pierre-Joseph Redouté is known for his detailed watercolours of flowers, particularly roses. Henri Fantin-Latour was also a prolific painter of still life, particularly flowers including roses. The rose 'Fantin-Latour' was named after the artist. Other impressionists including Claude Monet, Paul Cézanne and Pierre-Auguste Renoir have paintings of roses among their works. In 1986 President Ronald Reagan signed legislation to make the rose the floral emblem of the United States.
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ritau
2020年05月19日
ritau
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there. Forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome. Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. Brussels sprouts grow in temperature ranges of 7–24 °C (45–75 °F), with highest yields at 15–18 °C (59–64 °F). Fields are ready for harvest 90 to 180 days after planting. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 60 to 120 cm (24 to 47 in) in height, maturing over several weeks from the lower to the upper part of the stalk. Sprouts may be picked by hand into baskets, in which case several harvests are made of five to 15 sprouts at a time, or by cutting the entire stalk at once for processing, or by mechanical harvester, depending on variety. Each stalk can produce 1.1 to 1.4 kg (2.4 to 3.1 lb), although the commercial yield is about 900 g (2 lb) per stalk. Harvest season in temperate zones of the northern latitudes is September to March, making Brussels sprouts a traditional winter-stock vegetable. In the home garden, harvest can be delayed as quality does not suffer from freezing. Sprouts are considered to be sweetest after a frost.
Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the family Brassicaceae; old name Cruciferae). Many cultivars are available; some are purple in color, such as 'Ruby Crunch' or 'Red Bull'. The purple varieties are hybrids between purple cabbage and regular green Brussels sprouts developed by a Dutch botanist in the 1940s, yielding a variety with some of the red cabbage's purple colors and greater sweetness. In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter. This enabled Dutch seed companies to cross-breed archived low-bitterness varieties with modern high-yield varieties, over time producing a significant increase in the popularity of the vegetable. Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and contain negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fiber exist in moderate to low amounts. Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties. Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss.
Consuming Brussels sprouts in excess may not be suitable for people taking anticoagulants, such as warfarin, since they contain vitamin K, a blood-clotting factor. In one incident, eating too many Brussels sprouts led to hospitalization for an individual on blood-thinning therapy.
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ritau
2020年05月17日
ritau
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively—with the Amaryllidaceae and Asparagaceae being grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop. Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody.
Water makes up 93% of asparagus's composition. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, as well as chromium, a trace mineral that regulates the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, as the asparagus plant is relatively rich in this compound. The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. It may also be quickly grilled over charcoal or hardwood embers, and is also used as an ingredient in some stews and soups. In recent years, asparagus eaten raw, as a component of a salad, has regained popularity. Asparagus can also be pickled and stored for several years. Some brands label shoots prepared in this way as "marinated". Stem thickness indicates the age of the plant (and not the age of the stalk), with the thicker stems coming from older plants. Older, thicker stalks can be woody, although peeling the skin at the base removes the tough layer. Peeled asparagus will poach much faster. The bottom portion of asparagus often contains sand and soil, so thorough cleaning is generally advised before cooking. Plants bearing seeds produce spears that are smaller and thinner, and plants without seeds produce larger and thicker spears. Thickness and thinness are not an indication of tenderness or toughness. The stalks are thick or thin from the moment they sprout from the ground.
Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was. In Europe, however, the "asparagus season is a highlight of the foodie calendar"; in the UK this traditionally begins on 23 April and ends on Midsummer Day.As in continental Europe, due to the short growing season and demand for local produce, asparagus commands a premium price.
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ritau
2020年05月14日
ritau
A pitaya is the fruit of several different cactus species indigenous to the Americas. Pitaya usually refers to fruit of the genus Stenocereus,while pitahaya or dragon fruit refers to fruit of the genus Hylocereus, both in the family Cactaceae. Dragon fruit is cultivated in Southeast Asia, Florida in the United States, the Caribbean, Australia, and throughout tropical and subtropical regions of the world. These fruits are commonly known in English as "dragon fruit", a name used since around 1963, apparently resulting from the leather-like skin and prominent scaly spikes on the fruit exterior. The names pitahaya and pitaya derive from Mexico, and pitaya roja in Central America and northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.The fruit may also be known as a strawberry pear. After a thorough cleaning of the seeds from the pulp of the fruit, the seeds may be stored when dried. The ideal fruit is unblemished and overripe. Seeds grow well in a compost or potting soil mix – even as a potted indoor plant. Pitaya cacti usually germinate after between 11 and 14 days after shallow planting. As they are cacti, overwatering is a concern for home growers. As their growth continues, these climbing plants will find something to climb on, which can involve putting aerial roots down from the branches in addition to the basal roots. Once the plant reaches a mature 10 pounds in weight, the plant may flower. Commercial plantings can be done at high density with between 1100 and 1350 plants per hectare. Plants can take up to five years to come into full commercial production, at which stage yields of 20 to 30 tons per hectare can be expected.
Pitaya flowers bloom overnight and usually wilt by the evening.They rely on nocturnal pollinators such as bats or moths for fertilization. Self-fertilization will not produce fruit in some species, and while cross-breeding has resulted in several "self-fertile" varieties, cross-pollinating with a second plant species generally increases fruit set and quality. This limits the capability of home growers to produce the fruit. However, the plants can flower between three and six times in a year depending on growing conditions. Like other cacti, if a healthy piece of the stem is broken off, it may take root in soil and become its own plant. The plants can endure temperatures up to 40 °C (104 °F) and very short periods of frost, but will not survive long exposure to freezing temperatures. The cacti thrive most in USDA zones 10–11, but may survive outdoors in zone 9a or 9b. Hylocereus has adapted to live in dry tropical climates with a moderate amount of rain. The dragon fruit sets on the cactus-like trees 30–50 days after flowering and can sometimes have 5-6 cycles of harvests per year. In numerous regions, it has escaped cultivation to become a weed and is classified as an invasive weed in some countries. As the nutrient content of raw pitaya has not been thoroughly analyzed or published as of 2019, the USDA FoodData Central database reports one limited product label entry from a manufacturer of a branded product, showing that a 100 gram amount of pitaya contains 60 calories, 82% carbohydrates, 4% protein, and 11% of the Daily Value each for vitamin C and calcium.
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ritau
2020年05月12日
ritau
Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds.
*Nutrients* Raw spinach is 91% water, 4% carbohydrates, 3% protein, and contains negligible fat. In a 100 g (3.5 oz) serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate. Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber. Although spinach is touted as being high in iron and calcium content, and is often served and consumed in its raw form, raw spinach contains high levels of oxalates, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels of oxalates and is better digested and its nutrients absorbed more completely. -Iron Spinach, along with other green, leafy vegetables, contains an appreciable amount of iron attaining 21% of the Daily Value in a 100 g (3.5 oz) amount of raw spinach. For example, the United States Department of Agriculture states that a 100 g (3.5 oz) serving of cooked spinach contains 3.57 mg of iron, whereas a 100 g (3.5 oz) ground hamburger patty contains 1.93 mg of iron. However, spinach contains iron absorption-inhibiting substances, including high levels of oxalate, which can bind to the iron to form ferrous oxalate and render much of the iron in spinach unusable by the body.In addition to preventing absorption and use, high levels of oxalates remove iron from the body. -Calcium Spinach also has a moderate calcium content which can be affected by oxalates, decreasing its absorption. The calcium in spinach is among the least bioavailable of food calcium sources. By way of comparison, the human body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach.
-Vitamin K A quantity of 3.5 ounces of spinach contains over four times the recommended daily intake of vitamin K. For this reason, individuals taking the anticoagulant warfarin – which acts by inhibiting vitamin K – are instructed to minimize consumption of spinach (as well as other dark green leafy vegetables) to avoid blunting the effect of warfarin.
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ritau
2020年05月10日
ritau
The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat, table). The remainder consists of 30% carbohydrates, 9% water and 5% ash (table). Soybeans comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.
*Nutrition 100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein. Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of the Daily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table). High contents also exist for vitamin K, magnesium, zinc and potassium (table). For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to all monogastric animals. *Protein Further information: Complete protein, Protein quality, and Soy protein Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made. Soy protein is essentially identical to the protein of other legume seeds and pulses. Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration:
Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health. Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.
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ritau
2020年05月08日
ritau
Blueberries are perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries.[1] Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s. Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (3.9 in) to 4 meters (13 ft) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as "lowbush blueberries" (synonymous with "wild"), while the species with larger berries growing on taller cultivated bushes are known as "highbush blueberries". Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
The genus Vaccinium has a mostly circumpolar distribution, with species mainly present in North America, Europe, and Asia. Many commercially sold species with English common names including "blueberry" are from North America, particularly Atlantic Canada and Northeastern United States for wild (lowbush) blueberries, and several US states and British Columbia for cultivated (highbush) blueberries. Canada's First Nations people consumed wild blueberries for centuries before North America was colonized. Highbush blueberries were first cultivated in New Jersey around the beginning of the 20th century. North American native species of blueberries are grown commercially in the Southern Hemisphere in Australia, New Zealand and South American nations. Several other wild shrubs of the genus Vaccinium also produce commonly eaten blue berries, such as the predominantly European Vaccinium myrtillus and other bilberries, which in many languages have a name that translates to "blueberry" in English. *Nutrients Blueberries consist of 14% carbohydrates, 0.7% protein, 0.3% fat and 84% water (table). They contain only negligible amounts of micronutrients, with moderate levels (relative to respective Daily Values) (DV) of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber (table). Generally, nutrient contents of blueberries are a low percentage of the DV (table). One serving provides a relatively low caloric value of 57 kcal with a glycemic load of 6.
*Phytochemicals and research Blueberries contain anthocyanins, other polyphenols and various phytochemicals under preliminary research for their potential role in the human body. Most polyphenol studies have been conducted using the highbush cultivar of blueberries (V. corymbosum), while content of polyphenols and anthocyanins in lowbush (wild) blueberries (V. angustifolium) exceeds values found in highbush cultivars.
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ritau
2020年05月06日
ritau
Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head and stalk is eaten as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green in color, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same Brassica species. Combined in 2017, China and India produced 73% of the world's broccoli and cauliflower crops. Broccoli resulted from breeding of cultivated Brassica crops in the northern Mediterranean starting in about the sixth century BC. Broccoli has its origins in primitive cultivars grown in the Roman Empire.It is eaten raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying. A 100 gram reference serving of raw broccoli provides 34 calories and is a rich source (20% or higher of the Daily Value, DV) of vitamin C (107% DV) and vitamin K (97% DV) (table). Raw broccoli also contains moderate amounts (10–19% DV) of several B vitamins and the dietary mineral manganese, whereas other micronutrients are low in content (less than 10% DV). Raw broccoli is 89% water, 7% carbohydrates, 3% protein, and contains negligible fat (table).
Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.
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ritau
2020年05月05日
ritau
1. Find a plastic, disposable cup. Fill it with compost or natural fertilizer. Using your fingers, dig a small hole into the compost/natural fertilizer. 2. Place three seeds about half an inch down. Make sure they're not in too deep before covering the hole with the fertilizer once more. 3. Water the pumpkin seeds every other day. However, make sure the soil doesn't get too wet. Otherwise, the seeds will die. 4. Wait a few weeks until all the pumpkin seeds have sprouted. Then, transplant them into clay pots. However, be careful not to disturb the pumpkin roots - they might go into shock and die.
5. Put in six foot dowel rods next to the pumpkins in the clay pots. The tendrils of the pumpkin plants will then coil around the dowel rods. After a while, the pumpkins will produce blossoms, which is a sign that they will be ready soon. 6. Pollinate the blossoms. Since your pumpkin plants are indoors and have no access to pollination by bees or other insects, you are in charge of pollinating blossoms so that your plants can produce pumpkins. 7. Make sure your plant gets enough light and water. Ensure this especially when fruit develops from the blossoms. 8. Harvest your pumpkins. Once the they have turned the mature color, they are ready to be collected. Cut off the pumpkin about two inches above the pumpkin's top. via.wikihow
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