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| Healthy Food 2 Chart |
Spectrum Chart - 345 : Healthy Food 2
1. Salt - Salt is essential to the health
of humans and is one of the five basic taste sensations. Salt is one
of the few minerals that are eaten a lot by humans, but it can be
used for other things besides giving food its flavour. Salty flavor
is also one of the basic tastes.
2. Sugar - Sugar is an important part of
the human diet, making food more palatable and providing food energy.
Sugar is contained in certain kinds of food or it is added to give a
sweet taste. Sugar is extracted from certain plants, such as
sugarcane or sugar beet.
3. Jaggery – Jaggery is a traditional
non-centrifugal cane sugar consumed in Asia, Africa and some
countries in America. It is a concentrated product of date, cane
juice or palm sap without separation of the molasses and crystals and
can vary from golden brown to dark brown in colour. Jaggery, also
called gurh, is used as an ingredient in sweet and savoury dishes
across India, Pakistan, Bangladesh, Nepal & Sri Lanka.
4. Honey – Honey is a sweet food made by
bees foraging nectar from flowers. The main uses of honey are in
cooking, baking, desserts and as an addition to various beverages,
such as tea and as a sweetener in some commercial beverages. Honey
barbecue and honey mustard are other common flavors used in sauces.
The specific composition, colour, aroma and flavour of any batch of
honey depend on the flowers foraged by bees that produced the honey.
5. Milk – Milk forms an important part
of a person's daily balanced diet. It contains a lot of calcium that
helps bones and teeth to grow stronger. Also, milk provides the body
with high quality proteins, and helps in meeting the body's
requirement for vitamins.
6. Ghee – Ghee is a class of clarified
butter that originated in ancient India and is commonly used in South
Asian, Iranian and Arabic cuisines, traditional medicine and
religious rituals.
7. Oil - Cooking oil is plant, animal or
synthetic fat used in frying, baking and other types of cooking. It
is also used in food preparation and flavouring not involving heat,
such as salad dressings and bread dips and in this sense might be
more accurately termed edible oil.
8. Curd – Curds are a dairy product
obtained by coagulating milk in a process called curdling. The
increased acidity causes the milk proteins to tangle into solid
masses or curds.
9. Butter Milk – Buttermilk refers to a
number of dairy drinks. Originally, buttermilk was the liquid left
behind after churning butter out of cream. The tartness of buttermilk
is due to acid in the milk. The increased acidity is primarily due to
lactic acid produced by lactic acid bacteria while fermenting
lactose, the primary sugar in milk.
10. Lassi – Lassi is a popular
traditional yogurt-based drink from the Indian Subcontinent and
originates from the Punjab. Lassi is a blend of yogurt, water, spices
and sometimes fruit. Lassi's are enjoyed chilled as a hot-weather
refreshment, mostly taken with lunch. It is sold at most dairy shops
selling yogurt and milk and both the salty and sweet variety are
available.
11. Butter – Butter is a dairy food
product. It is made by moving the cream obtained from whole milk for
a long time. The fat in the milk separates from the liquid. Many
people use butter in their foods instead of oil. Butter is preserved
by keeping it in the refrigerator.
12. Cheese – Cheese is a food derived
from milk that is produced in a wide range of flavors, textures, and
forms by coagulation of the milk protein casein. Hundreds of types of
cheese from various countries are produced. Their styles, textures
and flavors depend on the origin of the milk. Cheese is valued for
its portability, long life and high content of fat, protein, calcium
and phosphorus. Cheese is more compact and has a longer shelf life
than milk.
13. Paneer – Paneer is a fresh cheese
common in South Asia, especially in Indian, Pakistani, Afghan, Nepal
and Bangladeshi cuisines. It is an unaged, acid-set, non-melting
farmer cheese or curd cheese made by curdling heated milk with lemon
juice, vinegar or any other food acids.
14. Pickles – Pickles or Achaar are made
from certain varieties of vegetables and fruits finely chopped and
marinated inbrine or edible oils along with various Indian spices.
The most common South Asian-style pickles are made from mango and
lime.
15. Fruits - Fruits are the fleshy
seed-associated structures of a plant that are sweet or sour and
edible in the raw state, such as apples, bananas, grapes, lemons,
oranges, strawberries etc. Fruits are commercially valuable as human
food, eaten both fresh and as jams and other preserves. Fruits are
also used in manufactured foods or beverages, such as fruit juices.
Fresh fruits are generally high in fibre, vitamin C and water.
16. Vegetables - Vegetable is any part of a
plant that is consumed by humans as food as part of a savoury meal.
Vegetables can be eaten either raw or cooked and play an important
role in human nutrition, being mostly low in fat and carbohydrates,
but high in vitamins, minerals and fibre. Potatoes, carrots, green
peas, cauliflower, brinjal, capsicum etc are vegetables.
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