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The potato is a root vegetable, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae] native to the Americas. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 1,000 different types of potatoes.[6] Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes
The bell pepper (also known as sweet pepper, pepper or capsicum is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F) Colors A variety of colored bell peppers The most common colors of bell peppers are green, yellow, orange and red. More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety. Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers,[8] although the Permagreen variety maintains its green color even when fully ripe. As such, mixed colored peppers also exist during parts of the ripening process.
Numerous types of lemons are cultivated worldwide. Although their sour taste is the same, one variety of lemon may differ from another regarding appearance, flesh, and acidic state. Here you can learn about 20 lemon varieties which are originated from different countries around the world. types of lemons 1. Avalon Lemons Avalon or Avon lemon is originated from Florida. It bears some similar traits like other varieties of lemon, especially Lisbon and Eureka. You can easily spot Avalon produce in the supermarket as concentrate juice. 2. Baboon Lemons Baboon is a native lemon variety of Brazil. This fruit has bright yellow skin and sour taste that resembles the taste of lime. Both the rind and the pulps of Baboon lemon can be used as an ingredient to make various types of sauce, including pasta and barbeque sauce. 3. Bearss Lemons Bearss is originated from Italy. However, because its actual variety is no longer exist, this lemon is transferred and cultivated in Florida. In addition to its juicy pulps, bearrs lemon is processed for its rind that is rich in lemon oil. 4. Buddha’s Hand Lemons This lemon variety is indigenous to Himalayan lower regions. It is also known as Finger Citron in several Asian countries. Buddha’s Hand is particularly used for temple offering. It also symbolizes happiness and good fortune in Chinese culture. 5. Bush Lemons Bush lemon comes from the subtropical areas of Australia. This variety is also called rough lemon because of its thick and hard skin. While its concentrate for juice is low, bush lemon flesh has a stronger taste that can be a good addition to various savory dishes. 6. Citron Lemons Originated from India and Himalayas, citron is the main variety of Buddha’s Hand and some other lemon types, such as Corsican, Greek Citron, and Yemenite Citron. This variety is considered a large lemon since its weight can reach up to 8-10 pounds. 7. Dorshapo Lemons Dorshapo is a Brazilian lemon cultivar that was developed in 1914. The word “dorshapo” actually derives from the names of three plant explorers who developed this variety: Dorsett, Shamel, and Popenoe. Dorshapo taste is less acidic than some other types of lemons.
The potato is a root vegetable, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae, native to the Americas. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago.In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice.Following millennia of selective breeding, there are now over 1,000 different types of potatoes.Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2014. Being a nightshade similar to tomatoes, the vegetative and fruiting parts of the potato contain the toxin solanine and are not fit for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
Fresh summer strawberries are one of the most popular, refreshing, and nutritious fruits available? have powerful antioxidant content and do not rapidly boost a person’s blood sugar, making them an ideal choice for those who have diabetes, and a safe, delicious addition to any diet. Benefits of Strawberries Strawberries provide a range of potential benefits and can support the body’s defences against a variety of diseases. There are more than 600 varieties of strawberry. 1. Preventing heart disease Eating trawberries can help prevent heart disease. Strawberries might have a preventive effect against heart disease due to their high polyphenol content. Polyphenols are plant compounds that are good for the body. 2. Preventing stroke A 2016 meta-analysis included studies that had assessed the antioxidants quercetin, kaempferol, and anthocyanin. This meta-analysis looked at the link between those antioxidants that were present in strawberries and stroke risk. It found that they moderately reduced the risk of stroke after the study authors took into account cardiovascular risk factors. However, the authors advise caution over taking the study results too literally, as they looked at the overall impact of flavonoids rather than the participants’ direct response to doses. 3. Cancer The powerful antioxidants in strawberries may work against free radicals, according to a 2016 reviewTrusted Source. The review suggests that this factor could inhibit tumor growth and decrease inflammation in the body. While no fruit acts as a direct treatment for cancer, strawberries, and similar fruits might help reduce the risk of some people developing the disease. 4. Blood pressure Due to their high potassium content, strawberries might provide benefits for people who have a raised risk of high blood pressure by helping to offset the effects of sodium in the body. Low potassium intake is just as important a risk factor for high blood pressure as high sodium intake. According to the National Health and Nutrition Examination Survey (NHANES), fewer than 2%Trusted Source of American adults meet the daily 4,700-mg recommendation for potassium. Strawberries are a sweet, filling way to help people consume more potassium in their diet. 5. Constipation Eating foods such as strawberries, grapes, watermelon, and cantaloupe that are high in water content and fiber can help hydrate the body and maintain regular bowel movements. Fiber is essential for minimizing constipation and adding bulk to the stool. 6. Diabetes Strawberries are a healthful fruit choice for people with diabetes. The substantial fiber content of the berries also helps to regulate blood sugar and keep it stable by avoiding extreme highs and lows. Fiber can improve satiety, helping people feel fuller for longer after eating. This can reduce urges to snack between meals, which will support glucose management and reduce the risk of blood sugar spikes.
Mango is termed as the king of all fruits, and the title is undoubtedly justified. The mango fruit has hundreds of varieties each having its characteristic taste, shape, and size. These varieties are grown throughout the world but specifically, Pakistan, Philippines and India are among the largest mango producers with India topping the list. Mango is a seasonal fruit, and I’d grown from March to October making it a delicacy that people all around the world wait anxiously for all year round. The people living in India, Pakistan, and the Philippines naturally have a large selection of mangoes to choose from owing to the fact that their countries produce the fruits in enormous amounts. It would be interesting to mention that all three of these countries have Mango as their National fruit too. Let’s take a look at some of the 10 Best Kinds of Mangoes You Would like to Eat from all around the world. types of mango Alphonso When it comes to flavor, aroma, taste and rarity, Alphonso is the most excellent kinds of mangoes that there is. It is mostly produced in India owing to the favorable climatic conditions. The interesting thing about Alphonso is that even the seed from an Alphonso itself would not grow a fruit bearing tree. Therefore, a much-altered technique is deployed to produce Alphonso adding to its rarity. Despite its rarity, however, Alphonso remains the most exported kind of mango across the globe Ataulfo The vibrant yellow Ataulfo with a sweet and creamy flavor is every mango lover’s absolute favorite. Ataulfo has smooth, firm flesh with no fibers making it easier to use in salads or just consume on its own. This kind of mango is small and oval in shape. Ataulfo is primarily grown in Mexico from March to July. Francis Cultivated in small farms all over Haiti, Francis has a deliciously spicy and sweet taste. The flesh has fibers but is very soft and juicy. It is available from May to July. Francis is Bright yellow in color with green overtones and flaunts an elongated and sigmoid S-shape. Owing to the fibrous flesh, Francis may not be a popular choice for salads, but it finds great use in chutneys due to its tangy flavor. Haden Rich, with aromatic overtones, Haden is an excellent choice for use in cooking or for consuming as it is. Haden mangos have a firm flesh with fine fibers making it not-so-stringy and off putting like some other fibrous varieties. Haden mangos are bright red in color with green and yellow overtones and small white dots. This kind of mangos has a medium to large oval-round shape. Haden also is a Mexican delicacy although its roots can be found in South Florida. This variety was first planted in 1910 and gave birth to a whole mango industry in South Florida. It is available throughout April and May.
people use pomegranate for conditions such as chronic obstructive lung disease (COPD), heart conditions, high blood pressure, athletic performance, and recovery after exercise, but there is no good scientific evidence to support these uses. Pomegranate has been used for thousands of years. It is in Greek, Hebrew, Buddhist, Islamic, and Christian mythology and writings. It is described in records dating from around 1500 BC as a treatment for tapeworm and other parasites. Many cultures use pomegranate as a folk medicine. Pomegranate is native to Iran. It is primarily cultivated in Mediterranean counties, parts of the United States, Afghanistan, Russia, India, China, and Japan. You’ll see pomegranate in some royal and medical coats of arms. Benefits of Pomegranate 1. Antioxidants Pomegranates have been eaten throughout history for their health benefits. Nowadays, the juice of this fruit is a popular part of healthy diets. Pomegranate seeds get their vibrant red hue from polyphenols. These chemicals are powerful antioxidants. Pomegranate juice contains higher levels of antioxidants than most other fruit juices. It also has three times more antioxidats than red wine and green tea. The antioxidants in pomegranate juice can help remove free radicals, protect cells from damage, and reduce inflamation.
