-
20 តុលា 2004 Results of a taste test of PKM-1 in comparison with the local variety. It was decided to also include leaves of the species M. stenopetala in this test.
-
20 កក្កដា 2006 A few comments and corrections regarding the amaranth article in EDN 91.
- also available in:
- English (en)
- Español (es)
-
20 តុលា 2008 Faba bean is one of the oldest dual-use food and fodder species. The beans are rich in minerals (calcium, phosphorus) and vitamins. Containing approximately 26% protein, 2% fat, and 50% carbohydrate, faba bean is considered in some regions to be superior to field peas or other legumes as a human...
-
01 មេសា 2010 People will be rewarded by intentionally being browsers. By eating a wide variety of foods, we will be more likely to take in a sufficient daily amount of all that we need for good health. In contrast, cultures that, for example, eat mainly rice or tortillas or bread made from one kind of grain...
- also available in:
- English (en)
- Español (es)
-
20 កក្កដា 2005 Black Sapote is eaten fresh after the fruit has ripened and softened and the inside has turned into a dark brown chocolate color.
-
20 កក្កដា 2003 In response to the articles on leaf protein concentrate and on chaya in EDN Issue 78, a reader asked whether or not leaf protein concentrate (LPC) could safely be made from chaya.
- also available in:
- English (en)
- Español (es)
-
20 មេសា 2007 When a person has been infected with HIV but still has no symptoms of AIDS, the basic metabolic rate (energy requirement) increases and requires 10% more calories each day just to maintain the hidden fight that keeps the virus under control.
-
01 មេសា 2009 In many developing countries, there is no or little governmental regulation of and inspection for aflatoxin in foods and feeds. Even if there is governmental control in food processing, there is no oversight of food sold in markets or consumed right on the farm. The result is that humans are...
-
20 មករា 2010 Sprouting seeds for food involves germinating them by first soaking them, then putting them in a moist, warm environment for a few days, rinsing them at least twice a day. Over the years, sprouting has been mentioned to us as a beneficial and easy method of increasing the nutrition of cereal and...
-
20 មេសា 2005 Dark green leafy vegetables are good sources of vitamin A, vitamin C, riboflavin, folic acid, carotenes, iron, calcium, magnesium and potassium. DGLV are sources of trace minerals that take part in key enzymatic reactions in our body. They also are great sources of fiber. As a rule of thumb, the...