Diabetic Vegetable RecipesDo you know about vegetables being a natural remedy and prevention for diabetes? Search for the diabetic recipe you are looking for:
Vegetables also provide a solution for low carb diabetic recipes! This does not mean you have to eat leafy greens like a rabbit. Diabetic vegetable recipes can be very tasty! There are a wide variety of vegetables to choose from asparagas, zucchini, beans and even carrots. Diabetic Vegetables Recipes Get great vegetable information on this page: Tips for Cooking Vegetables for Diabetics: - Stay away from A LOT high sugar content vegetables such as carrots, corn, etc. Some is OK but use them sparingly. - Make more green vegetables, which contain less sugars - Don't buy canned vegetables, make them fresh
History of Vegetables: Vegetables have grown wild for thousands of years. Since the beginning of man, the "gathering" part of hunting and gathering refers to the picking and collection of naturally growing vegetables. Then, about 11,000 years ago people began to grow fruit and vegetables, to farm the plants and to care for them. The farmers experimented and grew new kinds of the wild fruits and vegetables. Fruits and vegetables alike were spread around the globe by explorers and traders who would take veggies from one part of the world to another. It is even believed that Christopher Columbus took pineapples to Spain from South America in the late 1400s. Cauliflower comes from China, where they were about the size of a cricket ball. Carrots are one of the world's most popular vegetables. But did you know that until about the 1600s carrots were purple? The orange ones were grown in Holland and sold to other countries in the 1600s and 1700s. Green beans were grown in North and South America. Onions were grown in the Middle East thousands of years ago and slaves, building the pyramids in ancient Egypt (about 4000 years ago), ate onions, garlic and radishes. The ancient Greeks cooked and ate wild asparagus about 2500 years ago. The Romans grew parsnips and made them into stews and soup in Italy about 2300 years ago. Potatoes originated in South America and were taken to England and Europe by explorer Francis Drake in the 1500s. At first people in England and Europe didn't eat the potatoes, they just grew the plant because they thought it looked pretty! Spinach was first grown in Persia, which is now called Iran, at least 2000 years ago. Sweet corn was given to explorer Christopher Columbus by the people of Cuba in the 1492. He took the plant back to Spain. Tomatoes come from South America and Spanish explorers took them to Europe in the 1500s. We know vegetables are a long standing favorite of our ancestors and that may have led to the healthier diet of those times and less problems with diabetes or diabetic symptoms, since a diabetic medical diagnosis did not exist in those times. With the delicious Diabetic Vegetable Recipes that exist in modern times, we can enjoy these vegetables with a little more flavor!
Vegetable Facts?
What is a vegetable? Vegetable is a culinary term which generally refers to an edible part of a plant. All parts of a plant that has leaves and stems that die at the end of the growing season to the soil level, eaten as food by humans, whole or in part, are normally considered vegetables. This type of plant is called a herbaceous plant.
What is the difference between a fruit and a vegetable? Since “vegetable” is not a botanical, or scientific plant, term, there is no contradiction in referring to a plant part as a fruit while also being considered a vegetable. Given this general rule of thumb, vegetables can also include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs (garlic), seeds (peas and beans) and botanical fruits such as cucumbers, squash, pumpkins, and capsicums (bell peppers). Botanically, fruits are reproductive organs (ripened ovaries containing one or many seeds), while vegetables are vegetative organs which sustain the plant. The question "is it a fruit, or is it a vegetable?" has even found its way into the United States Supreme Court, which ruled unanimously in Nix v. Hedden, 1893, that a tomato is a vegetable for the purposes of 1883 Tariff Act, although botanically, a tomato is a fruit. The distinction between fruits and vegetables is not just semantic.
Judaism and Fruit or Vegetable? In Judaism, where religious Jewish people recite a blessing before eating food, and each food group has a separate blessing, defining a food as a fruit or vegetable will affect which blessing is chosen.
Where does the word Vegetable come from? Vegetable is also used as a literary term for any plant: vegetable matter, vegetable kingdom. It comes from Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing. This in turn derives from the Proto-Indo-European based on English wake, meaning "not sleep". The word vegetable was first recorded in print in English in the 14th century. The meaning of "plant grown for food" was not established until the 18th century.
Vegetable Nutritional Content Vegetables contain little or not protein or fat. Instead, Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins including vitamin A and vitamin D, and also contain carbohydrates and minerals and fiber. Among the nutrients vegetables may have include antioxidants, antibacterial, antifungal, antiviral, anticarcinogenic nutrients. Also, decaying or rotting vegetables (plant matter in general) may have reduced nutrients, but are often full of probiotic bacteria.
What does the color of a vegetable mean? The green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover. The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH. The red/blue coloring of some fruits and vegetables (e.g. blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.
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