Today is


 

Cooking with Brown Foods

 

 


Brown Food Sources:

Lentils, dried beans, brown rice, grains, wild rice, brown rice, whole wheat oatmeal whole oats barley whole rye bulgar, mushrooms.

For more information on these foods use the Food Encyclopedia shown to the right.


Health Benefits

Health benefits of mushrooms for humans have focused on immune enhancement properties. Complex sugars and their derivatives are able to stimulate a higher level of cytokine production in humans. Whole grains are a good source of B vitamins, vitamin E, magnesium, iron and fiber as well as other valuable antioxidants not found in some fruits and vegetables.

Grains are considered whole when all three parts - bran, germ and endosperm - are present. We are increasingly aware that fruits and vegetables contain beneficial phytochemicals and antioxidants, but many of us do not realize that whole grains are often an even better source of these key nutrients. Most of the antioxidants are found in the germ and the bran of a grain. Indeed, whole grains are a good source of B vitamins, vitamin E, magnesium, iron and fiber as well as other valuable antioxidants not found in some fruits and vegetables.

Legumes and beans such as: alfalfa, clover, peas, beans, lupins and peanuts are also a major source of several nutrients most often lacking in Americans’ diets: magnesium, potassium, folate and fiber. They contain saponins, lignans and phytosterols for potential benefits in fighting cancer and heart disease. Examples of beans and legumes are:

Beans: Black, kidney, lima, white, pinto, garbanzo (chickpeas) and soy beans;

Peas: Yellow and green split peas (not garden peas)

Lentils: Yellow, red and green



Recipes and Information:

Cooking with Mushrooms


 

 

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