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"Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12[1][2] (though it is uncertain whether this B12 is always present and bioavailable[3]). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus which makes very little B12 and could be missing Klebsiella pneumoniae which has been shown to produce significant levels of B12 analogs in tempeh when present. Whether these analogs are true, bioavailable B12, hasn't been thoroughly studied yet.

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This blueberry cheesecake pie review shows how a blend of factors makes a winning blueberry treat! Here we see that combining scrumptious blueberries with a smooth-sweet cheesecakes texture delivered on a crunchy pie crust, produces a savory blueberry delight.

β-Glucans (or beta-glucans) are polysaccharides of D-glucose monomers linked by glycosidic bonds. They occur most commonly as cellulose in plants and trees, the bran of cereal grains, the cell wall of baker's yeast, certain types of fungi, and many kinds of mushrooms and bacteria. Some forms of beta glucans are useful in human nutrition as texturing agents and as soluble fiber supplements, but problematic in brewing as excessive levels make the wort too viscous. Yeast derived beta glucans are notable for their immunomodulatory function

Fantastic! Quirky, yet amazing black bean brownie recipe delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies.

The summer season each year brings wafting memories of a juicy and luscious fruit called litchi. The origins of Litchi lie in southern China where as a crop it has been cultivated uninterruptedly for close to 2500 years. Its geographical propagation has been rather slow, which is due to the short life-span of its seed and the peculiar soil and climatic requirements associated with the plant.A classical instance of this is India which is the second largest producer just behind China, but litchi farming is chronologically speaking, very recent having been introduced only sometime in the middle of the 1700's. Together China and India between themselves produce more than 90% of the world's Litchi, leaving the rest of the world far behind. In the backdrop of all this it is interesting to know the various cultivars and varieties which dot the world of Litchi farming. Most or all of them have their genesis probably in China but have been suitably bred and modified to thrive in countries of their adoption.

The terms 'cultivar' and 'variety' have often been used interchangeably but this convention often seems to ignore the obvious differences which exist between the two. A 'cultivar' is bred with the help of vegetative propagation, which could include cutting, grafting,budding and tissue culture and is a product of human effort and ingenuity. A 'variety' on the other hand is a natural phenomenon and is bred through seedlings. A 'variety' will always produce clones of the parent plant, but in a cultivar,there may be slight variation in a progeny compared to the parent particularly in the case of hybrids. The Litchi cultivars in India number about 40 out of which around 12 or 13 are commercially cultivated.The same cultivar or variety may be known by different names in various parts of the country. In China there are about 200 known cultivars although only 20 or so are in commercial farming, which means the genetic repository is much more widespread compar

Deliciously sweet and crunchy cashew nut overflows with antioxidants, energy, minerals and vitamins. Smooth and buttery, cashew milk is close in the look and texture to buffalo or cow milk. It is used in smoothies and soups because of its nutty flavor. It is easy to prepare.

Carrots (Daucus carota) is a tuber vegetable plant species which are usually orange or white with a texture similar to wood. The edible part of carrot is the root or roots. Carrot is a biennial plant (life cycle of 12-24 months) which stores large amounts of carbohydrates for the plant's flowering in the second year.

Tip: Vegetables are rich in antioxidants and vitamins but also have an incredible range of textures and flavours that can give a boost to any meal. Article courtesy of www.safefood.eu

The extraction of turmeric essential oil involves using steam distillation on the roots or rhizomes of turmeric plants. A 2016 study published in the journal Phytotherapy Research delved into the impacts of turmeric oil on one's skin. The study discovered several beneficial results of the oil on skin health. Discover the turmeric oil benefits for face skincare, as it can effectively enhance skin texture, lighten dark circles, moisturize skin, treats irritation, hydrate skin, and diminish acne and dark spots when applied topically.