Carbohydrates are energy-giving nutrients, the green plants under utilization of solar energy from water and carbon dioxide can be formed. They are single, double and multiple sugar distinction. The majority of these carbohydrates is verdaubar, which are not verdaubaren to the group of fiber counted. The main building blocks of all carbohydrates are glucose, fructose, galactose and their derivatives.

Types: Simple sugars (monosaccharides) sind die Grundbausteine der Kohlenhydrate. are the basic building blocks of carbohydrates. Among them are the galactose (part of the lactose), the fructose (fruit sugar) and glucose (sugar).

Dual sugar (disaccharides), as sucrose (household sugar), maltose (Malzzucker), lactose (milk sugar), sugar cane and beet sugar, created by the combination of two Einfachzuckern.

Often sugar (oligosaccharides, polysaccharides) are also often described as complex carbohydrates and are connections from more than 2 Einfachzuckern. When connecting from 3 to 10 Einfachzuckern one speaks of oligosaccharides, with more than 10 of polysaccharides. These include primarily the vegetable starch (amylopectin) and the animal starch (glycogen).
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Vitamin C allowed arguably the most famous of vitamin. Main function is to support the immune system in infection prevention. Here operates the vitamin C with vitamins A and E together. Vitamin C inhibits along with other harmful substances to carcinogenic nitrosamines and starts from free radicals. In addition, it acts as a coenzyme in the production of components of the connective tissue of the teeth, gums, blood, bones and bile acids. It supports the exploitation of iron in the body.

The recommended intake for the prevention of deficiency symptoms is about 75 mg daily. To preserve maximum plasma and tissue concentrations are 100 - 200 mg required. Vitamin C is in many plant and animal foods. The main sources are fruit and vegetables. Especially potatoes have a high salary. A Hypervitaminosis is not known, and even with a supply of more than 10 grams a day no side effects were noted.

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Ingredients for Bean Patties Recipe
2 cups bean puree
1 ½ tablespoons vegetable butter
1 tablespoon chopped onion
3 tablespoons flour
1 egg
Scant 1/3 cup hot milk
A sprinkle of sage
Salt to taste

Instructions
Cook the beans until soft and mash through a colander, having the pulp as dry as possible.
In case it is too soft, it may be put into the oven for a few minutes.
Make a paste as follows for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown.
Add the flour and mix; then the milk and stir smooth.
Add the egg, slightly broken up, and stir over the fire until smooth and a very thick paste.
Salt to taste and add the bean puree.
Mix well, and let cool; then roll out into small, round cakes about 3/4 inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk and brown lightly in a hot oven.

Ingredients

2 carrots, peeled, quartered
2 turnips, peeled, quartered
3 beets, peeled, cut in pieces
2 onions, peeled, quartered
4 tomatoes, cut in halves
3 sweet potatoes, peeled, sliced thick
3 white potatoes, peeled, sliced thick
4 tablespoons butter
¾ cup water
Seasonings to taste

Instructions

Put all ingredients in a large baking dish.
Bake slowly in moderate oven for 45 minutes.
Then serve

In spite of what Mother taught you about the benefits of eating broccoli, data collected by the U.S. government show that the nutritional content of America’s vegetables and fruits has declined during the past 50 years — in some cases dramatically.

Donald Davis, a biochemist at the University of Texas, said that of 13 major nutrients in fruits and vegetables tracked by the Agriculture Department from 1950 to 1999, six showed noticeable declines — protein, calcium, phosphorus, iron, riboflavin and vitamin C. The declines ranged from 6 percent for protein, 15 percent for iron, 20 percent for vitamin C, and 38 percent for riboflavin.

“It’s an amazing thing,” said Davis, adding that the decline in nutrient content has not been widely noticed.

He said an agriculture scientist appears to have been the first to pick up the disappearance of nutrients in 1981 in a paper comparing the data on nutrients on garden crops grown in the United States with those grown in England.

Davis, who discussed his findings at a recent meeting of the American Association for the Advancement of Science meeting in St. Louis, suspects the trend in agriculture toward encouraging crops that grow the fastest and biggest is a reason for the decline. The past five decades have been marked by the “Green Revolution,” which has seen a marked increase in U.S. production and yields as farmers have turned to the fastest-growing and greatest-producing plants. Read the rest of this entry »