Cinnamon
Leek
Cinnamon comes from the bark of evergreen trees of the genus cinnamomum. When cinnamon is harvested, the bark is stripped and sun dried. As it dries, cinnamon curls into a well-known shape, called quills. If not ground, it is then sold as whole cinnamon or cinnamon sticks.
Cinnamon was once one of the most highly sought after commodities on the planet. This spice has been in use for thousands of years as a medicine, as an embalming agent, as a means of preserving food, and as a flavoring enhancing spice. The earliest reports of cinnamon date back to ancient Egypt in 2000 B.C. The Egyptians used both cinnamon and the related spice, cassia, as embalming agents. Cinnamon was also used in the Old Testament as an ingredient in anointing oil.
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico, cinnamon is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. It is also used in Turkish cuisine for both sweet and savoury dishes. Cinnamon can also be used in pickling and Christmas drinks such as eggnog. Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks, and sweets.
There are hundreds of types of Cinnamon, but there are only four varieties used for commercial purposes. The cinnamon known as “true cinnamon” is Ceylon cinnamon. This is the only variety that many other countries refer to as cinnamon. Other varieties are known as cassia.Other cinnamon varieties, which are much more common in North America, are easier to produce and less expensive than Ceylon cinnamon. Cassia (Chinese) cinnamon, Saigon cinnamon, and Korintje are typically all lumped in together and referred to as cassia cinnamon, though they are each distinctively different. Each of these three closely related spices are much stronger and more pungent than Ceylon cinnamon.
Healty benefit of cinnamon
While there are definitely color, taste, and texture variations between Ceylon, Cassia, Korintje, and Saigon cinnamon, the differences in respect to health benefits are minor. Nutrients – One teaspoon of Cinnamon Powder has up to 16% of the U.S. recommended daily allowance for Manganese, 5% for fiber 3% for iron, and 3% for calcium.
Source : https://en.wikipedia.org/wiki/Cinnamon
http://www.organiclifestylemagazine.com/cinnamon-ceylon-vs-cassia-health-benefits-and-other-interesting-facts
https://www.google.co.id/search?q=cinnamon&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiagqq006PWAhXDFJQKHe1SCPkQ_AUICigB#imgrc=-SWQvM-01-FwzM:
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.
Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name 'leek' developed from the Anglo-Saxon word leac. Two closely related vegetables, elephant garlic and kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food.
Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats that are started off early in greenhouses, to be planted out as weather permits. Once established in the garden, leeks are hardy; many varieties can be left in the ground during the winter to be harvested as needed.
Leek Nutrition
This historical vegetable is a good source of dietary fibre, iron, magnesium, and vitamin B6. They’re also a great source of folate, manganese, vitamin A, vitamin C, and vitamin K.
Manganese
Manganese is a great mineral that you’ll find in many vegetables, and leeks happen to be a great source! It’s important because it is used as an antioxidant in the body. These antioxidants help protect the body from oxidative stress. Manganese is great for picking up the slack of other antioxidants. When enzymatic antioxidants aren’t enough to protect you from oxidative stress, manganese antioxidants are able to step in and finish the job. This is a unique characteristic of manganese and plays a large role in slowing the deterioration of cells and aging.
Vitamin A
Vitamin A is great for your eyes. It can help protect your eyes from the regular strain and weakening of the eye. It is also important for the prevention of many ocular diseases. Vitamin A is also an anti-inflammatory, relieving stress throughout the body.
Vitamin C
Vitamin C is another antioxidant vitamin. It fights disease and stress in the body. It can also help prevent illness, and can significantly reduce inflammation in the body. Vitamin C is often found in sugary fruit, so it’s great to get a healthy dose from a vegetable like leek.
Vitamin K1
Vitamin K1 is an important nutrient found in plants, most significantly in green plants. It works as a coagulant, and a vitamin K1 deficiency will result in excessive or uncontrollable bleeding, bruising, and anemia.
One of the biggest benefits of the onion and garlic family is the effect it has on cancer prevention. Leek, being a part of this family, shares in the ability to reduce the risk of developing many common cancers. This list includes oral cavity, pharynx, esophageal, colorectal, laryngeal, breast, ovarian, prostate, and renal cancer.
Source : https://en.wikipedia.org/wiki/Leek
http://www.goodwholefood.com/leek-nutrition/
https://www.google.co.id/search?q=leek&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiM-4iM1qPWAhUBoJQKHUx_A-MQ_AUICigB#imgrc=zeJmvAW04ZxOdM:
Dutch Eggplant
Dutch eggplant fruit is a type of plant eggplants family (Solanaceae), which began to be developed in Bogor West Java since 1941. Eggplant in Indonesia is probably the first time taken and developed in Indonesia by the Dutch at that time that is known as dutch eggplant, when the fruit comes from the Amazon region of Latin America. In Indonesia the Dutch eggplant fruit crops in the body can ketinggin 500-1000 m above sea level.
Dutch eggplant contains 48 kilocalories of energy, 1.5 grams protein, 11.3 grams carbohydrates, 0.3 grams fat, 13 milligrams calcium, 24 milligrams phosphorus, and 1 milligram of iron. Also in the Netherlands Eggplant also contains as much as 0 IU of vitamin A, vitamin B1 0.04 milligrams of vitamin C and 17 milligrams. The results obtained from conducted a study of 100 grams of eggplant Netherlands, the number of which can be eaten as much as 73%.
Dutch eggplant fruit can be used in various forms. Raw fruit can be used for cooking pickles, curry or chili. The fruit is processed into a mature match syrups, jams, juice drinks, salad, ice cream as a garnish or ingredient mix into salad.
Benefits of eating dutch eggplant fruit include:
1. Dutch eggplant fruit contains vitamin C which is useful as endurance.
2. Provitamin A content of the fruit is beneficial to eye health.
3. Contains essential mineral like potassium, phosphorus and magnesium were able to keep and maintain health.
4. Eggplant Netherlands has a high fiber content it is better to prevent constipation. In addition, eggplant Netherlands also has antioxidants and is good for preventing cancer.
Source : http://benefits-of-eating-fruits.blogspot.co.id/2014/06/benefits-of-eggplant-fruit.html
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