Botanically speaking, tomato is a fruit. There are more than 10,000 varieties of tomatoes.
A large and unique collection of some Interesting Food Facts about Food which you never know. These food facts are collected to tell you more interesting things about food. These food facts are about all types of cuisine like Continental, Chinese, Indian, Maxican, Italian, Thai, Punjabi, South Indian. All facts are really Surprising. Tell your friends about these Facts about Food and then ask them 'Did you know it', I am sure that the answer will be NO.
In September 1999 Dustin Philips of the US set a Guinness World Record by drinking a 400 ml (14-oz) bottle of tomato sauce through a straw in 33 seconds.
To make one kilo of honey, bees have to visit 4 million flowers, traveling a distance equal to 4 times around the earth.
Milk chocolate was invented by Daniel Peter, who sold the concept to his neighbor Henri Nestle.
A cup of drip brewed coffee has about 115 milligrams of caffeine, an espresso (and percolated coffee) about 80mg, while instant coffee has about 65mg of caffeine. Decaffeinated coffee is not totally caffeine free, containing about 3mg of caffeine. A 8oz can of Coca-Cola has about 23mg of caffeine, Pepsi Cola 25mg, Mountain Dew 36mg, and TAB 31mg. Tea has about 40mg of caffeine, while an ounce of chocolate contains about 20mg.
The tomato is the world's most popular fruit. And yes, just like the brinjal and the pumpkin, botanically speaking it is a fruit, not a vegetable. More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).
Seafood is the best natural source of Omega-3 fatty acids. Studies based on information supplied by the American Health Foundation indicates that regularly eating small amounts of Omega-3 fatty acids has a beneficial effect by reducing blood pressure and reducing the risk of heart disease. According to the Journal of the American Medical Association, one serving of fatty fish per week can reduce the risk of cardiac arrest by 50 to 70 percent.
Seafood is good for ALL of you
The role of proteins, minerals, vitamins and Omega-3 fatty acids found in seafood -
Reduces the risk of a stroke
May reduce the risk of Alzheimer's disease
May reduce the incidence of depression
Aids in infant neurodevelopment and the building of brain tissue
May help relieve symptoms of ulcerative colitis and Crohn's disease
Contributes to vision development
Contributes to nerve growth in the retina
May reduce symptoms of dry eye syndrome
Reduces the risk of cardiovascular disease
Decreases blood pressure slightly
Decreases risk of heart arrhythmias
Decreases heart triglyceride levels
Increases HDL (good) Cholesterol
May help relieve symptoms and inflammation caused by rheumatoid arthritis
May help reduce symptoms of asthma and bronchitis and reduce the risk for chronic obstructive pulmonary disease
Helps build muscles and tissue
May help relieve symptoms of psoriasis and eczema. May also ease the effect of aging and sun damage
Prawns and shrimp
Serving prawns or shrimp has become one of the most gourmet fashions. And, fortunately, apart from the seafood health benefits mentioned above which especially apply to prawns, they also are low in sodium.
Prawns and shrimp are big business, too. It is one of the fastest growing frozen food sectors in the industry. People all around the world are viewing this delicious dish as the perfect health alternative.
In the Middle Ages, sugar was a treasured luxury costing 9 times as much as milk.