Acorn squash is one of the winter squashes, which in temperate climates are harvested in the autumn when their seeds have matured and their outer skins have hardened into a rind. They're called "winter" squashes because, before refrigeration, they could be kept and eaten through the winter. As you might guess from the acorn squash's orange flesh, it is a good source of antioxidant carotenes. It also provides the minerals magnesium, manganese, potassium, and calcium, and vitamins A and C.
Acorn squash are relatively small. One squash is often just large enough to provide two servings. Their skin is dark green, though it often has some yellow-orange areas. A fully ripe acorn squash should feel hard, solid, and heavy, with no breaks or soft spots in the shell. A squash that is shiny may have been picked early or it may be waxed. If you are not sure which, you will want to ask.
Squash that are picked early lack the sweetness of fully ripened ones. Stored in a cool, dark, dry environment (including the refrigerator, although sometimes the refrigerator is too damp for extended storage), acorn squash can keep for two months or more. Discard them if they get soft spots or develop mold, and keep them from freezing.
Be careful when cutting acorn squash. The pointed shape, hard rind, and small size can make them dangerous. Break or cut away the stem and set them stem-side down on your cutting board (that's the closest they come to having a "flat" side). Then cut carefully from the pointed tip down. It may help to lightly steam an acorn squash to help soften it before cutting.
Before the health benefits of the Mediterranean diet were well-known, there was probably no single food more emblematic of Mediterranean cuisine than the globe artichoke. And indeed, artichokes contain fructans, such as inulin; cynarin, which appears to help lower cholesterol and protect liver cells; and luteolin, an antioxidant that may also be involved in healthy carbohydrate metabolism.
The edible part of the artichoke is the flower bud. The feathery part known as the "choke" is the immature flower. If it is allowed to bloom, the flower resembles a thistle, with a purple feathery top. Artichoke hearts are well worth the effort of nibbling away the leaves and peeling back the choke, for they are very rich in antioxidants.
A cup of artichoke hearts has as high an Oxygen Radical Absorption Capacity (ORAC) rating as a cup of blackberries. Artichokes are a good source of the minerals magnesium, chromium, manganese, and potassium, as well as vitamins A and C, folic acid, niacin, riboflavin, thiamine, and biotin. They also provide dietary fiber.
The best artichokes are a deep green color and do not look dry. The leaves should appear tight, closely packed, and somewhat shiny. You can keep raw artichokes in a plastic bag in the refrigerator for about five days. Cooked, they will keep for about a week. When preparing artichokes, use lemon juice or water with lemon to help keep the cut parts from turning brown.
An artichoke by itself is a balanced snack: It provides protein, fiber, and carbohydrates, and it contains 150 calories - the optimal number of calories to get the thermic effect of food that will help increase your metabolism. For a great unique snack, have a steamed artichoke with your favorite flavoring (mayo, hummus, or Italian dressing) as the fat source.
Our website is not responsible for the information contained by this article. Articleinput.com is a free articles resource thus practically any visitor can submit an article. However if you notice any copyrighted material, please contact us and we will remove the article(s) in discussion right away.
Note: This article was sent to us by: Nolah Kreanse at 10172010
1. Carbohydrates and fats to help you to stay in shape
All articles are property of their respective authors. Please read our Privacy Policy!
© 2009 ArticleInput.com.
Partners: Damenmode