Nutritional components and effects of commonly used foods in the home

Author: Yang Yiding
Publisher:
Publish Date: 2006-08-01
Features:
1. Cereal Foods
1. Rice
2. Barley
3. Millet
4. Wheat
5. Corn
6. Buckwheat
7. Yellow Millet
8. Glutinous Rice
9. Main Beam Rice
10. Coix Seed
2. Legume and Its Products
1. Kidney Bean
2. Soybean
3. Broad Bean
4. Adzuki Bean
5. Mung Bean
6. Pea
7. Black Bean
8. Soy Milk
9. Tofu
10. Tofu Skin
11. Tofu Dried
12. Tofu Brain
13. Soybean Sprout
14. Red Bean
3. Egg and Its Products
1. Chicken Egg
2. Duck Egg
3. Century Egg
4. Egg Yolk Powder
4. Milk and Dairy Products
1. Human Milk
2. Cow Milk
3. Goat Milk
4. Horse Milk
5. Yogurt
6. Ice Cream
5. Vegetables
6. Fruits
7. Dried Fruits
8. Aquatic Products
9. Livestock, Poultry, Wildlife, Insect, and Meat Foods
10. Alcoholic and Other Beverages
11. Seasonings and Vegetable Oils
Eating is a lifelong matter for humans. Three meals a day, every day of our lives, are inseparable from food. Eating is a topic that never fades, and we strive to eat nutritiously, scientifically, and reasonably, enjoying delicious meals without getting bored, feeling refreshed, boosting vitality, and achieving clear vision, youthful hair, and longevity through a healthy diet.
This book categorizes and explains the commonly used foods in daily life, such as grains, legumes, eggs, vegetables, fruits, dried fruits, aquatic products, meat, beverages, seasonings, and various oils, covering over 290 edible varieties. It provides practical and popular explanations of their benefits, disease-preventive properties, basic nutritional components, cooking methods, and health-preserving remedies, helping people understand what they eat, enjoy the process, and maintain health. The goal is to achieve a balanced diet, ward off illnesses, strengthen the body, and promote longevity.