Nutrition
Health benefits of cocoyam leaves
Cocoyam leaves
-Cancer prevention
Taro roots play an important role for the antioxidant activity in the body. High levels of vitamin A, vitamin C, and other various phenolic antioxidants found in taro roots help to boost the immune system and help eliminate dangerous free radicals from our system.
—Reduce symptoms of rheumatoid arthritis
Cocoyam is extremely beneficial for overcoming rheumatoid arthritis because low levels of vitamin B6 are related with increased signs of rheumatoid arthritis (RA), like more severe pain.
—Blood pressure and heart health
Cocoyam consists of considerable amount of potassium which has other minerals that are essential to remain healthy and efficient. Potassium not only enables healthy fluid transfers between membranes and tissues throughout the body, but also helps to relieve stress and pressure on blood vessels and arteries.
—Immune system health
Cocoyam plays an important role in the immune system. Vitamin C is found in taro roots which helps to encourage the immune system to create more white blood cells which help to defend the body from foreign pathogens and agents.
—Cramps
Consuming high potassium foods is directly related with decreased muscle cramping and improved muscle strength. Cocoyam consists of considerable amount of potassium 615 mg which is 13.09% of the daily recommended value.
Source;https://pharmanewsonline.com
Nutrition
Benefits of eating vegetables
Eating vegetables offers numerous health benefits. It includes
– Treatment and prevention of cancer
-Boost immune system
-Promotes healthy skin
-It controls weight management
-Vegetables lowers risk for chronic disease
-Vegetables are good for the heart
-Cholesterol controller
-Regulates high blood pressure
-Prevents hair fall
-Prevents cardiac issues
Source: healthnews.com
Nutrition
Mother’s day special meal
Mother’s day is tomorrow and indeed our able mothers’ need to be pampered and celebrated with some delicious meals.
Interestingly, these delicious meals can be either local or continental, with a side fruits or snack.
This week, The Spectator will guide readers in the preparation of assorted fried rice for all mothers.
Ingredients
-2 cups of rice
-6 litres of oil
-10 large shrimps
-3 slices of spring onions
-2 large carrots
-5 large eggs
-1 large green pepper
-1 bottle of soya sauce
-1 pound of chicken
-1 pound of gizzard
– A pack of sausage
– Salt to taste
-2 tablespoonful’s of grinded ginger
-2 tablespoonful’s of grinded garlic
-Seasoning
Preparation
-Wash chicken, gizzard and shrimps and put it on fire
-Add grinded ginger, garlic and salt to it (leave it to cook for some time)
-Put oil on fire to fry chicken, gizzard and shrimps
-Cut spring onions, green pepper and carrots into a clean bowl.
– Put rice on the fire and allow it to cook
-When rice is ready, spread it on a clean bowl to dry so that it will be crispy
-Put two tablespoonful of oil in a pan
-Add two eggs to the oil and stir
-Cut sausages in sizeable shapes and add it to oil and eggs.
-Add vegetables to the eggs and stir continuously
-Add shrimps and gizzard to it
-Add rice and soya sauce to the mixture and stir continuously
-Allow everything in the bowl to mix well and serve
Some vegetables that can be eating raw
-Broccoli
-Cucumber
-Cabbage
-Carrot
-Lettuce
-Celery
-Spinach
-Kale
-Onion
-Garlic
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