Oats

Oats are available in several forms.

• Oat Groats are the whole seed with only the outer hull removed.

• Oats Flakes are Oat groats that are steamed, rolled, and flaked.

• ‘Old fashioned’ Oats are the Oat groats that are steamed, pressed with a roller and then dried without further processing. They contain all parts of the oat grain including the bran, endosperm and germ portion.

• Quick Oats are steel cut oat groats that are flaked to .014 to .018 inches thick. They require minimal cooking but, as a result, sacrifice some of the nutty flavor and texture; they are most often used in baking.

• Steel Cut Oats are whole oats that have not been rolled into flakes. Instead, they are cut approximately into thirds. These oats are chewy and often used for oatmeal and muesli. Steel Cut Oats are also known as Scotch Oats, Pinhead Oats (in Great Britain because they resemble the size and shape of the head of a large pin) and Irish Oats.

• Oat Bran is the outer coating of the oat grain which is even higher in fiber. It is usually available at health food stores.

• Oat Flour comes from ground oat groats and contains no gluten (gluten-free). Oat flour contains natural antioxidants that can actually prolong the shelf-life of baked goods. It is usually available at health food stores.

• Oatmeal Powder is the processed coarse powder prepared from Oatmeal, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.

Which is better for the body, Brown Rice or White rice ?

Rice (Oryza sativa) is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world's population.

Oftentimes, rice is categorized by its size as being short grain, medium grain or long grain. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a brown rice different than white rice.

Although brown rice and white rice have similar amounts of calories, carbohydrates and protein, the main differences between the two forms of rice lies in the essential nutrients which are lost during the processing of white rice.

Today brown rice is a staple for health conscious eaters who believe food should be consumed in its most natural state.

Before discussing anything about the brown rice or white rice, let us first understand the different parts of the rice grain.

Structure of a Rice Grain:

1. Husk or hull is the outermost protective layer of a grain of rice present outside the grain.
2. Bran is the outermost part or layer of a grain of rice present just below the husk. It consists of combined aleurone (protein rich outer most layer of seed coat) and pericarp (outer most layer of fruit). Bran is particularly rich in dietary fiber and Omegas and contains significant quantities of starch, protein, vitamins and dietary minerals.
3. Germ in a cereal grain is the reproductive part that germinates to grow into a plant. It is the embryo of the seed. Germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamine, zinc and magnesium, as well as essential fatty acids and fatty alcohol. It is a good source of fiber.
4. Endosperm is the tissue produced in the seeds of most flowering plants around the time of fertilization. It surrounds the embryo and provides nutrition in the form of starch, though it can also contain oils and protein. This makes endosperm an important source of nutrition in human diet

What are Brown Rice and White Rice?

Brown Rice (hulled rice) is produced when only the outermost layer the husk or hull is removed.

White rice is produced when husk, bran and germ layers are removed during milling and polishing of rice.

Milling removes the bran and most of the germ layer. Polishing removes the aleurone layer of the grain-a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is bright, white and shiny; but simply a refined starch (made up of endosperm only) which is largely deficient in its original nutrients.

Brown rice becomes rancid more quickly than white rice. At many places it is more expensive than common white rice, partly due to difficulty of its storage and transport.

Nutrients Contents of Brown Rice and White Rice:

The process of removing husk from the rice grain is the least damaging to the nutritional value of the rice but milling and polishing of white rice cause loss of several vitamins and dietary minerals. These processes destroy 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.

By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."

• Brown rice is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. They help out by keeping blood sugar levels under control, so brown rice is an excellent grain choice for people with diabetes.
• Brown rice is an excellent source of manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase. Superoxide dismutase (SOD) is found inside the body's mitochondria (the oxygen-based energy factories inside most of our cells) where it provides protection against damage from the free radicals produced during energy production.
• Brown rice is rich in Selenium. Selenium is an essential component of several major metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems, and immune function. Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells, and to induce their apoptosis, the self-destruct sequence the body uses to eliminate worn out or abnormal cells.
• Small amount of fatty acids and fibers are also lost during the formation of white rice. Fibers provide bulk to the food in the intestine thus help in reducing constipation. The oil present in rice bran may help in lowering LDL cholesterol.
• Deficiency of Vitamin B1 (thiamine) causes neurological disease called Beriberi in the people who are largely dependent on unenriched white rice.

Even though I strongly prefer the taste of brown rice, I wanted to know just how much better that brown rice is for you when compared to white rice. After comparing the nutrition that both brown rice and white rice have to offer, you may change your mind on which you choose to get.

Is there any difference between Meat and Mutton?

For centuries goat meat has been enjoyed throughout the Middle East, Asia and in many European countries. In fact, it is one of the most commonly consumed meats in the world.

In India, along with many Eastern Countries, including Pakistan, Bangladesh, Malaysia and Singapore, the term mutton refers to Goat's meat and usually not to sheep's meat. Often, the so-called mutton curries of the Indian cuisine use goat meat when cooked at home, although in Indian restaurants sheep meat is often used.

In the English-speaking islands of the Caribbean, the word “mutton” is used to describe both goat and lamb meat.

Goat Meat:
In USA goat meat is known as goat meat. But in UK and parts of Europe, goat meat is known as Chevon.
Chevon may be goat from 48 to 60 pounds and 6 to 9 months of age.

Cabrito is meat from very young, milk fed goats between 4 and 8 weeks of age. The meat is tender, juicy and very lean and tasty at this age.
The term Capretto comes from the Italian term “kidgoat”.

Sheep Meat:
Lamb, hogget, and mutton are the meat of domestic sheep. Because of dramatically differing economic values of each type of animal (lamb being the most expensive), classification systems have developed to ensure consumers receive the product they have purchased.

The strict definitions for lamb, hogget and mutton vary considerably between countries.
In New Zealand for example, they are defined as follows:

Lamb — it is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. It has a carcass weight of between 5.5 and 30 kilograms (12 and 65 lbs).
This meat generally is tenderer than that from older sheep and appears more often on tables in some Western countries. In certain cuts of meat the younger animal is felt to be more tender and delicate and is therefore more highly valued. Because of the confusion in the usage of the word "lamb" mentioned above, meat from the young animal is often referred to in Australia as "spring lamb" - i.e. meat from an animal born only last spring.

Hogget refers to meat from an animal between one and two years old and with two or four adult teeth. It can be a young male sheep or maiden ewe having no more than two permanent incisors in wear. A common name used in Australia is "two-tooth". It is regarded as being a little tougher than lamb but more flavorful.

Mutton refers to meat from an animal that has passed its second birthday. It can be a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. Traditionalists argue that mutton is always the meat from a wether (a wether is a castrated male sheep; it is thought that castration improves the taste of some meats).
A more contemporary view is that mutton comes from a breeding ewe (female) that has reached the end of its productive life.It can sometimes be quite tough and generally has more flavor than lamb and hogget.

Hogget and mutton have a stronger flavor than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some.
Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.

Are Goat and Sheep, same nutritionally?

The taste of goat meat is similar to that of lamb meat.
Nutritionally, Goat meat is lower than mutton in fat and cholesterol. It also has more minerals than chicken, and is lower in total and saturated fats than many other meats.
As it ranks right up with chicken and fish in the low fat department, it is being recommended for a heart-healthy diet comparable to chicken. Chevon is therefore classified as a white meat.
One reason for the leanness is that goats do not accumulate fat deposits or "marbling" in their muscles like cows or pigs.

Goat leg has the lowest fat content compared to other parts of the goat. It supplies high quality protein along with healthy fat. There is no worry about pesticide or heavy chemical residue as there will be with fish, nor worry about hormones or antibiotics as would be with grocery store chicken. Most of the fat which is present is external and that can be trimmed easily.

Goat meat is one of the best sources of zinc and iron.
It also has B group vitamins including B1, B2, B3, B6 and B12. Vitamin B actually helps to burn fat cells. It has choline and selenium which is known to prevent cancer.

Goat meat is approximately the equivalent in caloric value to chicken and has less than half the calories of beef per serving.

This is desirable for persons with a need to reduce their caloric intake. Overall, goat meat is similar in most nutrients to other species, but the cholesterol content of goat meat is slightly higher than beef or chicken.

In the end we can say that Chevon (or goat meat) is rapidly gaining popularity as a low-fat, nutritionally dense meat.

Are you confused between a Prawn and a Shrimp?

Many consumers and restaurants use the terms “shrimp” and “prawns” interchangeably. Even in commercial farming and fisheries the terms shrimp and prawn are often used interchangeably.

Terminology also varies from nation to nation, which can make matters even more confusing. In European countries, particularly the United Kingdom, the word “prawns” is more commonly on menus than the term “shrimp”, which is used more often in North America.

The term 'prawn' is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called “king prawns”, but also “jumbo shrimp”).

Australia and other Commonwealth countries as well as South Africa follow this European/British terminology to a greater extent, using the word 'prawn' almost exclusively.

According to Food and Agriculture Organization (FAO) of United Nations, terminology is based on the habitat. According to this, shrimp is a seawater creature, while prawn's natural habitat is fresh water.

Some people say that the difference is just in the size. ‘Shrimp’ is used to describe the smaller variety, whilst ‘Prawn’ is used to name the larger members of both species.

In biological terms, Shrimps and Prawns are Decapod Crustaceans, which means that they have 10 legs and a hard shell covering their body, although the shell that covers prawns and shrimps is much thinner and not as hard as the shell of most other crustaceans. They have to shed their shells in order to grow bigger.

There are some biological differences between Prawns and Shrimps, due to which they two are placed in different suborders. Prawns are in the suborder Dendobranchiata, while shrimp are classified as Pleocyemata.

They both can be found in salt and fresh water all over the world, typically swimming in search of food. Both shrimp and prawns tend to stay near the ocean floor. They also have similar flavors, and come in a wide range of sizes from minuscule to quite large.

Difference between a Shrimp and a Prawn:
So now we know that shrimp and prawns are closely related, but there are a few distinguishing features which divide the two.

The Prawn is transparent with long legs and is found amongst the weed in rock pools on the shore. There are several different species. In the South and West the species in the pools are called by the scientific name of Palaemon.The Shrimp is the sandy colored crustacean that lives in the sandy shallows. It has short legs and buries itself in the sand. It is called by the scientific name of Crangon and is found all around the British coast.

Some of the biological differences between prawns and shrimps are mentioned below:

1. Gill structure: Prawns have a branching gill structure, whilst the shrimps have lamellar gill structure.

2. Size of legs: Prawn’s legs are longer than shrimp’s legs.

3. Pincers: The front pincers of shrimp are typically the largest, while prawns have bigger second pincers. These differences may seem subtle, but they indicate different steps along the evolutionary path of both creatures.

4. Second Abdominal Segment: The easiest practical way to separate true shrimps from true prawns is to examine their second abdominal segments. The second segment of a shrimp overlaps both the first and the third segment, while the second segment of a prawn overlaps only the third segment.

5. Body Size: Culinarily, many people distinguish between shrimp and prawns on the basis of size. Prawns are considered to be larger, while shrimp are smaller.

6. There is also a difference in the way that the two brood their eggs. A more fundamental difference but one impossible to appreciate in a single specimen is that female prawns do not brood eggs but shed them into the currents where they develop independently.Interesting fact about Prawns and Shrimps:

Prawns and Shrimp are protandric hermaphrodites, that is, they undergo a change of sex in mid-life, starting out as males and then becoming females in their fourth and final year of life.

Lime and Lemon

Lemons and Limes are the edible fruits of shrub like trees belong to the genus Citrus (family Rutaceae /orange family) that originated in tropical and subtropical Southeast Asia. The Lemons and Limes are modified form of berry fruit called hesperidium.

A hesperidium has a tough and leathery rind. The peel contains volatile oil glands in pits. The fleshy interior is composed of separate sections, called carpels, filled with fluid-filled vesicles that are actually specialized hair cells. The outer ovary wall becomes the thick spongy layer, while the inner ovary wall becomes very juicy with several seeds.

Unlike most other berries, the rind of hesperidium is generally not eaten with the fruit because it is tough and bitter. The outermost, pigmented layer of rind contains essential oils and is known as the flavedo. When scraped off and used as a culinary ingredient it is called zest. The inner rind (known as pith or albedo) of the lemon is candied in sugar and called succade.

The color of citrus fruits only develops in climates with a cool winter. In tropical regions with no winter, citrus fruits remain green until maturity. The lime plant, in particular, is extremely sensitive to cool conditions; thus, it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits actually will change to a yellow color.For cooler winter areas, lemon and lime trees should not be grown, since they are more sensitive to winter cold than other citrus fruits.

The Lime fruit tends to be smaller and rounder (globular) than the Lemon. It has a thinner rind and a sweeter and more acidic pulp. Limes, actually contain less vitamin C than lemons.LimeLime plants are characterized by a spiny or thorny stem; green and leathery leaves; small and aromatic white flowers; juicy, oval, small and typically green or yellowish green fruits even when mature.

Limes are low in cholesterol, saturated fat and sodium, and high in dietary fiber, vitamin C, calcium, iron and copper. Limes are low in calories. A tablespoon of lime juice contains about 25 calories. Limes have antioxidant properties: they contain flavonoids called flavanol glycosides. These flavonoids have been shown to stop cell division in many types of cancer cell lines, and also to have antibiotic effects. Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy.

Varieties of Lime:There are essentially two species of limes in common use. One is smaller, yellower key lime and other is larger, greener Persian lime. Other limes include the Mandarin lime (Citrus limonia), Kaffir lime (Citrus hystrix), the various Australian limes, sweet lime (Citrus limetta), and Palestine sweet lime (Citrus limettioides).

The name lime is also used for some species that are not part of the Citrus genus, such as Spanish lime (Melicoccus bijugatus), wild lime (Adelia ricinella), and musk lime ( X Citrofortunella mitis).

TahitianLime:

Tahitian Lime (Citrus x latifolia), is the main variety found in American markets. The Tahitian type is known as the Bearss lime in California and the Persian lime in Florida.

It is larger than the Key lime, has virtually no seeds (unlike the Key lime), but it is less aromatic and less flavorful than the Key lime.

Persian lime is generally sold only when it is still a green color (technically it is fully ripe when the skin is pale yellow).

Key Lime:

Key Lime (Citrus aurantifolia Swingle), is also known as the Mexican Lime, West Indies Lime and Bartender’s Lime.

"Key lime" is an American retronym, as the original fruit known in English as a "lime" was Citrus aurantifolia, derived from the Persian name limu (the fruit was introduced to Europe during the Crusaders).

It is smaller and rounder with a thinner, more leathery skin that ranges from light green to yellow and straw yellow flesh, full of small seeds.

This highly-aromatic Key lime is grown in the Florida Keys, Mexico and the West Indies.

It also has a distinct, tart, but less acid, juice than the Persian lime.

Key limes are more sensitive to cold and need more heat to fully develop their flavor. When conditions are right, the fruit becomes highly aromatic and more intensely flavorful than Persian limes.

Culinary uses of lime:
· The use of lime juice and lime zest (the outer, colorful skin of citrus fruit) to enhance the flavor of rice, potatoes, salads, and cooked vegetables. It is a very common ingredient in authentic Mexican and Southwestern American dishes.
· Lime juice is excellent in marinades, beverages, salad dressings, seafood and barbecue sauces, sorbets, jams, and pie.
· It is rich in Vitamin C.
· Dried limes are used as a flavoring in typical Persian cuisines.
· It is the ingredient of soft drink, Sprite etc.

Lemon
The Lemon (Citrus × limon) is a hybrid in cultivated wild plants. Lemon juice is about 5% citric acid, with a pH of 2 to 3, which gives lemons a tart taste.

Lemon trees bloom and ripen fruit every month of the year. The most fruit is produced between January and May. Lemons are usually handpicked when they are about 2½ inches in diameter and still relatively green.

The best lemons have skin of an oily, fine texture and are heavy for their size. This type is more apt to be full of juice, with a minimum of seeds and waste fibers.

The top-five lemon producing countries are the United States, Mexico, Italy, Spain, and India. Lemons are more partial to the subtropical in part because they are quite susceptible to disease if grown in wet climates.

Lemons are high in potassium, vitamin B1, and vitamin C. Lemons aid in digestion and can strengthen resistance.

Culinary uses of lemon:

· Lemon juice is used to marinate the meat before cooking. It partially hydrolyzes the tough collagen fibers in the meat, thus helps in tenderizing meat.
· Fish are marinated in lemon juice. The acid present in lemon juice neutralizes the amines in fish by converting them into nonvolatile ammonium salts thus helps to neutralize the odor of fish.
· When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados. The acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation.
· The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes.
· Lemons are used to make marmalade, lemonade, and as a garnish for drinks.
· Pickled lemons are a Moroccan delicacy. A liqueur called limoncello is made from lemon rind.