2015-ag-5008: تا ج محل مغلیہ سلطنت کا ایک شاہکار: مال تاج محل کو نایاب ہیروںں سے سجایا گیا تاج محل مغل بادشاہ نے اپنی ملکہ ممتاز محل کی یاد میں تعمیر کروایا تاج محل 42 ایکڑ پر مشتمل ہےبع...
ہفتہ، 4 جنوری، 2020
منگل، 7 مئی، 2019
Mango
Mangifera indica member of the cashew family (Anacardiaceae) and one of
the most important and widely cultivated fruits
of the tropical world. The mango tree is
considered indigenousto
eastern Asia, Myanmar (Burma),
and Assam state
of India.
Mangoes are a rich source of vitamins A, C, and D.
The tree
is evergreen,
often reaching 15–18 meters (50–60 feet) in height and attaining great age. The
simple leaves are
lanceolate, up to 30 cm (12 inches) long. The flowers—small, pinkish,
and fragrant—are borne in large terminal panicles (loose clusters). Some have
both stamens and pistils, while others have
stamens only. The fruit varies
greatly in size and character. Its form is oval, round, heart-shaped,
kidney-shaped, or long and slender. The smallest mangoes are no larger
than plums,
while others may weigh 1.8 to 2.3 kg (4 to 5 pounds). Some varieties are
vividly colored with shades of red and yellow, while others are dull green. The
single large seed is
flattened, and the flesh that surrounds it is yellow to orange in color,
juicy, and of distinctive sweet-spicy flavor. The mango does not require
any particular soil,
but the finer varieties yield good crops only where there is a well-marked dry
season to stimulate fruit production. In rainy areas a fungal disease known
as anthracnose destroys
flowers and young fruits and is difficult to control. Propagation is
by grafting
or budding. Inarching,
or approach grafting (in which a scion and stock of independently rooted plants
are grafted and the scion later severed from its original stock), is widely
practiced in tropical Asia but is tedious and relatively expensive. In Florida,
more efficient methods—veneer grafting and chip budding—have been developed and
are used commercially.
The
mango is inextricably connected with the folklore and religious ceremonies of India. Buddha himself was
presented with a mango grove that he might find repose in its grateful shade.
The name mango, by which the fruit is known
in English- and Spanish-speaking countries, is most likely derived from the
Malayam manna, which the Portuguese adopted as manga when
they came to Kerala in
1498 for the spice trade.
Probably because of the difficulty in transporting seeds (they retain their
viability a short time only), the tree was not introduced into the Western Hemisphere until
about 1700, when it was planted in Brazil;
it reached the West Indies about
1740.
Mango is a low-calorie
fruit that is high in fiber, and is a great source of vitamins A and C. It also
contains folate, B6, iron and a little calcium, zinc and vitamin E.
Mangoes are a good source of antioxidants,
containing certain phytochemicals such as Gallo tannins and mangiferin.
Benefits
Helps in maintaining cholesterol level
Mangoes contain high
level of vitamin C, fiber and pectin making it a perfect fruit that helps in
controlling high cholesterol level. It helps in cleansing
skin. Another benefit of eating mangoes is that it cleanses
your skin from deep inside your body. It treats pores and gives a glow to your
skin. Hence, eat mangoes to get a flawless skin. Helps in regulating diabetes. Eating mango leaves are
great to regulate diabetes. So, people suffering from diabetes should boil 5-6
mango leaves in a vessel. Soak it overnight and drink the filtered decoction
early in the morning. Also, mango has a low glycemic index, eating mango in
moderation will not increase your blood sugar level.
Helps in alkalizing your body
As mangoes are enriched
with tartaric and malic acid and contain traces of citric acid, it helps in
maintaining the alkali reserve of our body.
A way to lose weight
As mango contains a lot
of vitamins and essential nutrients, eating one mango makes you feel fuller.
Also, as it is loaded with fibrous content, it boosts the digestive function
and burns unwanted calories from the body. This, in turn, helps in losing extra
weight.
An Aphrodisiac fruit
Mango is also known as
the ‘love fruit’. It has the aphrodisiac qualities which also increase virility
in men. So, have mangoes and enhance your love and passion.
For healthy eyes
Mangoes are also loaded
with vitamin A, making it a perfect fruit to improve eye sight. It also
prevents night blindness and dry eyes.
Aids good digestion
The enzymes in mangoes
help in breaking down protein content in the body. Enriched with fibre, mangoes
aid good digestion and prevents many stomach related diseases.
Prevents heat stroke
This summer fruit also
helps in preventing heat stroke. Eating it cools you down instantly and hence
refreshes you. Add this ‘super fruit’ in summer and stay cool during the got
weather.
Help in strengthening immune system
Mangoes also contain
vitamin C, A and other different kinds of carotenoids. All these essential
nutrients are beneficial for your immune system keeping it strong and healthy.
Use it as a body scrub
Apart from eating,
applying mango scrub on your body gives you a smoother and tender skin. You can
make a paste by mashing mangoes and adding honey and milk to it. Gently massage
and leave on for 10-15 minutes and then wash it off to get a great skin.
Improves concentration and memory
If you find it
difficult to concentrate and have low memory, then gorge on mangoes. They not
only help in improving your concentration but also boost your memory.
Contains high iron content
The high iron content
in mango is a natural remedy for anemic people. Also, women should eat mangoes
to increase iron level and calcium content in their bodies.
Cultivation
and production
In Pakistan, total area under fruit cultivation is 853.4 thousand hectares with the production of 7178.8 thousand
tones while area under mango
cultivation is 167.5 thousand hectares with the production of 1,732 thousand
tones being the second major fruit crop of Pakistan after citrus. Mango grows well on wide variety of
soils, such as lateritic, alluvial, sandy loam and sandy.
The loamy, alluvial, well-drained, aerated and deep soils (2-2.5 m) rich in
organic matter with a pH range of 5.5-7.5 are ideal for mango.
Growing districts in Pakistan
The main mango growing districts in the Punjab
province are Multan, Bahawalpur, Muzaffargarh and Rahim yar
Khan. In the province of Sindh it
is mainly grown in Mir pur Khas,
Hyderabad and Thatta in
the province of NWFP it
is grown in D.I Khan, Peshawar and Mardan.
Finally, the last consideration for
your mango tree not producing fruit is age. Most mango trees are grafted and
will not begin to bear fruit until three
to five years after planting.
Varieties
of mangoes
Among 1595 varieties of mangoes known,
only 25 to 30 are being grown on commercial scale. The varieties of the king of
the fruit are producing in Pakistan include Chaunsa, Sindhri, Langra, Dasehri,
Anwar Ratool, Saroli, Samar Bahisht, Toota Pari, Fajri, Neelum, Alphanso,
Almas, Sanwal, Surkha, Sunera and Desi
Problems in producing mangoes
The yield of mango is very low in Pakistan primarily because
of inadequate and unbalanced fertilization, high water table and salinity, and
lack of adequate plant protection measures. A variety of fungal diseases namely
malformation, quick decline and anthracnose are the major threat to mangoes
orchards in Pakistan.
Since diseases are the main enemies of mango plant, its orchards
suffer from a number of diseases. For example, three diseases namely powdery
mildew, blossom blight and anthracnose attacked mango orchards at an early
stage of flowering.
Disease damage varies from mild to severe depending upon weather
conditions and management level. Orchard growers resort to as many as six to
seven sprays that add to high cost of producing mango. Yet they remain unable
to limit damage.
The powdery mildew appears from January to March. High humidity
supported by rains and high temperature cause widespread problem of this
disease. The disease is characterized by superficial whitish grey mycelia
growth, initially appearing on flowers and buds. Later the fungus spreads to
fruit, leaves, shoots and trunk. The whole surface of the affected flowers and
young fruit gets covered with a powdery substance consisting of millions of spores.
It necessitates adopting preventive and curative measures
for the control of diseases. Proper research work is essential. Such varieties
must be introduced using germplasm of broad base, which are resistant to
diseases. It was disappointing that not a single commercial variety of mango
was found resistant against quick decline a few years back and the growers cut
down orchards due to quick mortality of mango trees.
Unless recommended cultivars are planted in specific
agro-ecological zones, diseases would continue damaging the crop and would be
difficult to control. For instance, quick decline disease was more devastating
for canal-irrigated orchids but what was the cause of the prevalence of this
disease in these areas is still unknown.
منگل، 16 اپریل، 2019
Eggplant
Eggplant
Eggplant,
also known as auberge, garden egg, guinea squash, melon gene, and brinjal,
usually has an egg-like shape and a vibrant purple color.
It
is rich in fiber, low in calories, it provides a range of
nutrients, and it features in the Mediterranean diet.
Although
the dark purple version of eggplants is best known, the shape, size, and color
can vary from small and oblong to long and thin, and from shades of purple to
white and green.
This
article will focus on the nutritional benefits of the traditional purple
eggplant.
Fast
facts about eggplant
·
Eggplant
comes in a range of colors, shapes, and sizes.
·
The
anthocyanins in eggplant may protect heart health
·
Another
chemical in eggplant, Nasuni, may help improve blood flow to the brain
·
Cooking
methods include steaming, roasting, boiling, baking, or frying, but steaming
appears to preserve the antioxidant levels most effectively.
·
Scientists
are looking for ways to maximize the antioxidants in eggplant while reducing
the bitter flavor they bring.
Benefits
·
Eggplants
are rich in fiber and antioxidants.
·
Consuming
fruits and vegetables of all kinds has been shown to reduce the risk of many
lifestyle-related health conditions.
·
Studies
have long suggested that eating plant foods, such as eggplant, can boost
overall health and wellbeing.
·
Laboratory
analyses of the phenolic compounds in eggplant show that it contains
anthocyanins, a type of flavonoid, and chlorogenic acid, a powerful free-radical scavenger.
·
Studies
show that consuming even small quantities of flavonoid-rich foods may benefit
human health in various ways.
1) Heart health
The fiber, potassium, vitamin C, vitamin B6, and
phytonutrient content in eggplants all support heart health.
In addition, eating foods containing certain
flavonoids, including anthocyanins, may be associated with a lower risk of mortality from heart
disease,
according to a review published in the American Journal of Clinical Nutrition
(AJCN) in 2008.
In one study, those who consumed more than
three servings of fruits and vegetables per week containing anthocyanins had
a 34-percent lower risk of heart disease than
those who consumed less.
In another, an increased intake of
anthocyanins was associated with significantly lower blood
pressure.
2) Blood cholesterol
Research has shown that when rabbits with
high cholesterol consumed eggplant
juice, this led to significantly lower weight and blood cholesterol levels.
Chlorogenic acid has been shown to decrease
low-density lipid (LDL) levels. It also acts as an antimicrobial, antiviral,
and anticarcinogenic agent.
3) Cancer
Polyphenols in eggplant have been shown to have
anti-cancer effects.
Anthocyanins and chlorogenic acid protect
cells from damage caused by free radicals and, in turn, prevent tumor growth and the
invasion and spread of cancer cells.
The anticancer action of anthocyanins appears to include preventing new blood vessels from
forming in the tumor, reducing inflammation, and blocking the enzymes
that help cancer cells to spread.
4) Cognitive function
Findings from animal studies suggest that Nasuni,
an anthocyanin in the eggplant skin, is a powerful antioxidant that protects
brain cell membranes from free radical damage.
Research has also shown that
anthocyanins help prevent neuroinflammation and
facilitate blood flow to the brain.
5) Weight management and
satiety
Dietary fibers are commonly recognized as
important factors in weight management and loss, because they act as
"bulking agents" in the digestive system.
These compounds increase satiety and reduce
appetite. They help reduce calorie intake by making a person feel fuller for
longer.
Eggplant is already low in calories, so it
can contribute to a healthful, low-calorie diet.
6) Liver health
Research has suggested that the antioxidants
in eggplant may help protect the liver from
certain toxins.
Nutritional
content
·
35 calories
·
0.82 g of protein
·
0.23 g of fat
·
2.5 g of dietary fiber
·
188 milligrams (mg) of potassium
·
1 mg of sodium
·
0.12 mg of zinc
·
1.3 mg of vitamin C
·
0.25 mg of iron
·
15 mg of phosphorus
·
85 mcg of vitamin B6
·
2.9 mcg of vitamin K
Eggplants also contain flavonoids, such as anthocyanins.
Anthocyanins are water-soluble pigments that have many health benefits. They
also help give the eggplant its well-known, dark purple color.
The skin of the eggplant is rich in antioxidants, fiber,
potassium, and magnesium.
The phenolic content of eggplant makes it such a potent
free radical scavenger that this vegetable is ranked among the top 10
vegetables in
terms of oxygen radical absorbance capacity.
Preparation
Eggplants should be firm and somewhat heavy for their
size, with a smooth and glossy skin and an intense purple hue. Avoid any that appear
withered, bruised, or discolored.
They should be stored in the refrigerator until ready for
use. Leaving the skin intact when storing will keep them fresher for longer.
Preparing
an eggplant
Use a stainless steel knife instead of carbon steel, as
this prevents the material from reacting with the phytochemicals in the
vegetable, which can cause the eggplant to turn black.
To draw out some of the compounds that contribute to the
eggplant's bitter taste and to make the flesh more tender, you can
"sweat" the eggplant by cutting it into pieces and then sprinkling
them with salt.
Let the salted pieces sit for about 30 minutes. Moisture
will be drawn out, leaving the eggplant more tender, less bitter, and more
palatable. This will also make the pieces less prone to absorbing any oil used
when cooking. Finally, rinse the eggplant to remove most of the salt.
It can be prepared whole, cubed, or sliced, and can be
fried, grilled, baked, roasted, or steamed.
Studies suggest that out of baking, boiling and steaming, steaming is the
best way to
preserve the levels of antioxidants.
Recipes
An eggplant's slightly bitter flavor and spongy texture
can make it a unique and interesting addition to many dishes.
The following recipes have been recommended by a
dietitian:
10
more ways to eat eggplant
Here are some more tasty tips:
Eggplant pizza crust: Replace pizza crust with sliced
eggplant and add tomato sauce, cheese, and other toppings for a gluten-free,
low-calorie treat
An eggplant paste mixed with tahini, garlic, lime,
yogurt, and spices makes a tasty dip.
Eggplant side dish: Sauté or stir-fry chunks of eggplant in olive oil
and serve as a side
Burger garnish: Cut the eggplant lengthwise into thick slices and grill
them. They can be served on their own or in a burger
Oven-baked eggplant fries: Slice the eggplant into strips or
wedges and bake them in the oven for healthy eggplant fries
Eggplant pasta topping: Cut the eggplant into thick slices,
then bread and bake or sauté them and add them to a pasta dish. Top with
Parmesan cheese to create eggplant Parmesan
Ratatouille: Combine eggplant, onion, garlic, zucchini, peppers, and tomato, sautéed in a little olive oil,
to make a ratatouille
Veggie lasagna: Use the ratatouille sauce above to replace the meat
layer in lasagna
Baba ghanoush: To make a popular Middle Eastern dip, grill the eggplant in halves for 30
to 40 minutes, remove the flesh and blend with yogurt, tahini, lime juice,
garlic and spices to taste. Top with roasted pine nuts and serve with pita
bread.
Risks
Some people should not consume too much eggplant.
Nasunin and iron absorption: Nasunin, a phytochemical found in
eggplants, binds with iron and removes it from cells.
This may be useful for people who have too much iron in
their body. However, those with low levels of iron should not consume large
amounts of foods that contain nasunin.
Solanine and inflammation: Eggplants are part of the nightshade
family. Nightshades contain alkaloids, including solanine, which may
aggravate arthritis or inflammation.
There is not enough research to confirm this, but many
people with these conditions report relief when they exclude eggplants,
tomatoes, and other nightshade foods from their diet.
A dietitian can help prepare a nightshade elimination
diet to see if it improves symptoms.
Oxalates and kidney stones: Eggplants contain oxalates. Oxalates
can contribute to kidney stoneformation.
Kidney stones can lead to acute oxalate nephropathy or even kidney death.
Foods containing oxalates,
such as eggplant, are not recommended for those prone to kidney stone
formation. People with kidney stones should limit their intake of
oxalate-containing foods.
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