Thursday , September 19 2024

Food

What are the advantages of eating tomatoes?

In the world above, tomatoes are one of the most widely consumed fruits. They are known for their juicy, sweet and tangy taste which is a vital ingredient in many recipes. In addition, the tomatoes have a number of health benefits as they are rich in nutrients. This essay will …

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What happens if I eat lots of cucumber?

Cucumbers are a delicious and refreshing addition to any meal. With their crisp texture and mild flavor, they are a popular choice for salads, sandwiches, and even as a snack on their own. But have you ever wondered what would happen if you ate lots of cucumber? Well, let me …

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When is the best time to eat a banana?

Bananas are a versatile and nutritious fruit enjoyed by many around the world. But have you ever wondered when is the best time to eat a banana? Let’s explore this question to help you get the most out of this delicious and healthy snack.     The Best Time to …

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FCCPC enforces prices in Nasarawa markets

FCCPC

FCCPC enforces prices in Nasarawa markets The Federal Competition and Consumer Protection Commission is persisting with its price monitoring initiative across local markets with a visit on Friday to Masaka market in Nasarawa State. This action is part of the commission’s broader campaign to enforce compliance with pricing, quantity, and …

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Risen From the Mist — McDowell’s & Co Reinvents its Legacy

McDowell's

The launch of McDowell’s & Co Distiller’s Batch Indian Single Malt, from Diageo India, marks a new era for Indian spirits. In the heart of India’s Western Ghats lies a realm of breathtaking beauty, the Sahyadri mountain range. Here, in the Nashik Valley, amidst the mist-shrouded peaks and green valleys, a rare spirit is born — a single …

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Researchers Look to Rice for ‘Clean Label’ Ingredients

Rice

Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification — a change some consumers may welcome, said Ya-Jane Wang, professor of carbohydrate chemistry. Chemically modified starch is a common thickener in soups and other foods. Without modification, starch breaks down …

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