By Yanti

Vegetable Lasagna

Lasagna is one type of pasta is wide and flat and comes from Italy, and is currently sold in a lot of restaurant in many countries around the world, and usually lasagna use meat as one of main ingredient, but if you are a vegetarian, then you can make vegetable lasagna and replace the meat with the vegetables that you like, and although the use of vegetables, vegetable lasagna still tasted good on the tongue, especially if you eat a vegetable lasagna in warm conditions along with tomato sauce or your favorite chili, and below is a vegetable lasagna recipe you can try as one of nutritious food for you and your family.

Ingredients vegetable lasagna
6 pieces of layers of lasagna ready to use, 125 ml of water, 1 tablespoon olive oil, 2 radishes, 1 ½ seed zucchini, 180gm spinach leaves, 3 pieces of tomato, some basil leaves, parmesan cheese, ½ teaspoon of tea salt, ½ tea spoon of black pepper, 1 egg, 375ml low fat milk.

Ways to prepare vegetable lasagna
Ingredients prepared before you start cooking  vegetable lasagna, such as spinach chopped, diced radishes the size of 1x1x1 cm, zucchini, halved and then cut crosswise with a size of approximately 1 cm, cut into small basil leaves, tomatoes crushed into tomato sauce,

Ways to cook vegetable lasagna
• Mix the basil with tomato sauce and stir until blended
• Take the olive oil and heat into the pan, then input radishes and stir until blended and cooked about 4 minutes
• Combine the zucchini into the pan that contains olive oil and carrots and stir until tender about 8 minutes
• Then enter again the spinach and stir until blended, and then add pepper and salt and stir until blended, then lift and cooled
• Enter into a separate bowl of milk and eggs and mix well.
• Then take a place to bake lasagna like Pyrex and then apply olive oilon the Pyrex, and then place the 2 sheets of lasagna on the base layer and then pour a mixture of tomato and basil sauce and mixed vegetables that have been made earlier, and then sprinkle with parmesan  cheese and later closed with a layer of lasagna.
• Do the above again and again until the last layer of lasagna, and then the last layer lasagna mix eggs and milk that has been prepared on the top, and then sprinkle with grated parmesan  cheese and bake into the oven for 20 minutes with a temperature of 180 C
• Once cooked vegetable lasagna take out from oven, and ready to eat.

Vegetarian lasagna is not only for vegetarian people but also as alternative for anyone who doesn’t like to eat vegetables, because vegetables mix with lasagna, it will make the vegetable looks more interesting and delicious to eat.

By Yanti

Bok choi (Brassica campestris L) is a leafy Chinese cabbage included in the brassica family. Bok choy is one of the popular vegetable in China, Korea, Taiwan, Vietnam, Japan, Philippine, and other Asian countries where these vegetables are consumed as a vegetable but also one of the healthy foods that are good for human health because of the various kinds of bok choy nutrition contained therein.

Bok choy is also called by several different names such as pak choi, white celery mustard, pet say, pe-tsai, Chinese white cabbage, spoon cabbage, hangul, and others. Bok choy is a crop plant such as mustard and a small vegetable that grows upright with dark green leaves and stems are cylindrical.

To get the most out of bok choi, then every time purchasing bok choi, you should choose bok choy with a fresh green leaf and the stem leaves that look sturdy, and if the bok choy have not eaten directly, then save the bok choy in the refrigerator with cool temperature and humidity is relatively high thet bok choy can last up to 3 to 4 days.

Bok Choy Nutrition

There are various kinds of nutrients contained in the bok choy that provide health benefits to the human body include, and bok choy nutrition among others are Carbohydrates, Proteins, Dietary Fiber, Vitamin A, B complex, C, K, Sodium, Potassium, Calcium, Iron, Magnesium, Manganese, Phosphorus, and Zinc .

Bok Choy Health Benefits

In general, Bok choy or Chinese cabbage is eaten in a variety of menu items such as eat fresh bok choy, mixed salads, sandwiches, fry a vegetable, or mixed with other food ingredients such as cooked with beef, or a mixture of materials for making pickles, and so on. And because of the many bok choy nutrients, so Bok choi also  provide many benefits for the human body, and some healt benefit of bok choy are as follows:

- The content of calcium in the bok choi is very beneficial to the growth and development for children who were aged under 5 years

- High content of vitamin A, beta carotene, flavonoids and polyphenols in useful as anti-oxidants for the body and is also beneficial for eye health.

- The content of vitamin C, and other bok choy nutrition, such as isothiocyanates, sulfopraphane, zeaxanthin, lutein, thiocyanate contained in bok choy is one source of antioxidants that help to increase the power of the body so not susceptible to various diseases.

- The content of vitamin K in the bok choy is useful in the process of bone metabolism, and osteotrophic by increasing the activity in the cells of the bone so that builders become more powerful. Vitamin K is useful also to minimize damage to the nerves in the brain that helps healing process for people suffering from Alzheimer’s disease.

- Mineral as other bok choy nutrition provide a wide range of health care for the human body such as potassium beneficial to control blood pressure and heart rate. Iron is useful in the process of blood cell formation; manganese is useful as a co factor in antioxidant enzyme dismutase.

Although there are many health benefits of bok choy because of variations bok choy nutrition inside, but do not eat too much bok choy, pak choi contain goitrogens which if consumed in large doses can cause swelling of the thyroid gland and cause thyroid disease, especially for people suffering from thyroid dysfunction . And for people who have problems with the digestive system is also not advisable to eat bok choy because it can cause headaches and nausea in the body.

By Yanti

Artichoke Vegetable

Artichoke (Cyanara scolymus) is a plant thought to originate from the Mediterranean and have known as a plant that has many health benefits for humans due to the artichoke vegetable contains a lot of different kinds of nutrients that are good for the health of the human body.

Artichoke-shaped vegetable with a stem and can grow about 1.5-2 m, with a large triangular scales. In general artichoke green colored leaves with a length of about 0.5 m. Flowers growing in the large head of the shoots can be eaten with a size of about 10 cm.

Artichokes consumed in whole or eaten after the end of the stem and leaves are prickly removed first. Usually eaten with fried, sauteed, baked or boiled well, and artichokes can be eaten without mixed with other foods or consumed with mixed other foods such as nuts, meat or seafood.

Artichoke Nutrition

Artichoke vegetable for health benefits has been known since ancient times because the nutrition content inside artichoke vegetable that include Vitamin A, B complex, C, E, K, dietary Fiber, protein, carbohydrates, calcium, copper, iron, magnesium, sodium, potassium, manganese, phosphorus, selenium, zinc, and ß-Carotene

Health Benefits of Artichoke Vegetable

Caffeoylquinat acid content in vegetable artichokes have beneficial to protect as well as regenerate the liver. Artichoke vegetable can also increase bile production. In a study conducted shows that 30 minutes after eating artichoke increase bile flow to 100%

Antioxidant capacity of the artichoke flower head is one of the highest vegetables because Cynarin contain a chemical element that is active in Cynara, causing increased flow of bile. Cynarin found in artichoke leaves located in the pulp, but the stems and leaves from artichokes also contain adequate cynarin.

Artichoke vegetables are beneficial in lowering blood cholesterol and fats because in it there is also a phenolic acid. Studies of artichoke leaf extract in Germany involving 150 patients with cholesterol levels 280 mg / dl, after taking the extract for 6 weeks daunartichoke looks LDL down to 23%

Artichoke juice is rich in flavonoids that can normalize cholesterol levels in the body and relieve pain from arthritis.

Artichoke vegetable claimed as vegetables that have the effect of healing where the vegetables are works by helping the detoxification process and discard the liquid and fat are not functioning in the body.

Artichoke vegetable is also useful as a laxative, and is also capable of controlling diabetes is due to the high content of insulin that are inside.

The content of B complex in artichoke vegetables such as pantothenic acid, thiamin, niacin, and pyridoxine is useful for cellular metabolism system can work a maximum.

The content of electrolytes and minerals such as potassium in vegetable artichokes beneficial to help control heart rate and blood pressure to counteract the effects of sodium. Manganese is useful as a co factor for antioxidant enzyme superoxide dismutase. Iron is useful to assist in the formation of red blood cells, while copper is needed in the production of red blood cells.

By looking at the various health benefits of artichoke vegetable for a healthy body, then make one of these vegetables as healthy foods that you regularly kosumsi is something worth considering.

By Yanti

Benefits of Rhubarb

Rhubarb is a plant has been used since thousands of years in china, and cultivated into other countries like the USA, Russia, and Turkey. Benefits of Rhubarb for medical and culinary activities have been used since long in China, and now rhubarb is also used for other needs such as used in the rhubarb pie cake, chocolate coloring, rhubarb sauce, and so on.

Rhubarb is a vegetable annual herb belonging to the polygonaceae family of the genus Rheum and is known as rhabarbarum rheum. Rhubarb grows with the size of short, has big leaves around 12 to 18 inch green, somewhat triangular-shaped leaves with red stems, and the plant is spread on the surface of the soil. Rhubarb has small flowers that cluster together in large complexes.

Rhubarb vegetable is easy to grow and live long enough about 10 years to 15 years once established. Rhubarb is usually propagated by using a vegetable and split long rhizomes or roots. Green rhubarb leaves are usually discarded and toxic, while the trunk is cut and taken to various human needs.

Rhubarb nutrition

Rhubarb Vegetable

Rhubarb plant is one of the vegetables that have few calories which, from 100 g of fresh petioles provides only 21 calories, but rhubarb has some essential nutrients such as Vitamins A, B Complex, C, E, K, Carbohydrate, Protein, Dietary Fiber, Sodium, Potassium, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc, ?-carotene, ß-carotene, ß-Crypto-xanthin, lutein and zeaxanthin.

Benefits of Rhubarb

There are a lot of benefits of rhubarb for people, and some of them as below

1. Rhubarb stick or rod that has a rich taste of fresh sweet and sour and ordinary people to eat or be eaten in other forms after processing such as rhubarb pie, sauce, juice, syrup, jelly, sorbet, and cookies
2. The content of Vitamin A and other compounds are poly-phenolic flavonoids such as lutein, ß-carotene, and zeaxanthin in the body converts into vitamin A in the red color of the rhubarb stalks are useful as antioxidants for the body that protects the body from various diseases and helps maintain the integrity of the membrane skin and mucus. Vitamin A is also beneficial for eye health and helps protect the lungs.
3. The content of vitamin K provides other benefit of rhubarb. Vitamin K is beneficial to bone health by promoting the activity osteotrophic formation and strengthening of bones, and also helped limit the damage to nerves in the brain such as assisting in the treatment of Alzheimer’s disease.
4. Since thousands of years ago, rhubarb has been used as a powerful laxative, which caused the anthraquinone content, such as a high-rhein and emodin in rhubarb vegetables where the compound is a cathartic and laxative, and it is not surprising if the rhubarb is also used by people who are dieting or want to lose weight.

Although there are many benefits of rhubarb, but you should not eat rhubarb leaves because they contain toxic substances, including oxalic acid which is a corrosive and nephrotoxic acid that is present in many plants. oxalic acid content of rhubarb leaves can vary,  and cooking leaves with soda can make them more toxic by producing soluble oxalate, and rhubarb leaves is believed to also contain other toxins are not known, because it immediately separate the petiole of the leaf stem if want to be consumed even if the stem raw rhubarb also contains oxalic acid, but the discrepancy was small so it may be harmless.

By Yanti

Arugula Plant

Arugula (Eruca sativa) is a plant of the Brassicaceae family and is derived from the Mediterranean. Arugula plant is also called a few names like Eruca, rocket salad, rocket, and Roquette, and is an annual plant with a height of about 20 to 100 cm.

Green arugula leaves with green veins, too. Arugula creamy white flowers with purple blood vessels that will ultimately result in thick pods; it was spicy arugula leaves and has a very strong flavor. Arugula leaves can be eaten as fresh vegetables or salad and mixed with other vegetables, often used in pizza in Italy, arugula is added just before the baking period ends or immediately afterwards, so it will not wilt in the heat.

Arugula nutrition
In the arugula vegetable contained a variety of nutrients that are good for body health, and nutrition, these include the vitamins A, B complex, C, E, K, carbohydrate, protein, fiber, sodium, potassium, calcium, copper, iron, magnesium, Manganese, Phosphorus, Selenium, Zinc, Phyto-nutrients, ß-carotene, ?-carotene, Lutein and zeaxanthin.

Health Benefits of Arugula
- Arugula plant has a high content of certain phytochemicals such as iso thiocyanate, sulforaphane, Indoles, and thiocyanate. Collection of compounds is useful to counteract the carcinogenic effects of estrogen and thus useful for inhibiting the growth of cancer cells, and cytotoxic effects on cancer cells.
- Content of folates in plant Arugula if administered around the period of conception to help prevent neural tube defects in newborns.
- The content of beta carotene which converts to vitamin A in the body as well as flavonoids in green leafy vegetables help protect the body from cancer of the mouth, skin cavity, and lungs.
- Content of B complex in the arugula plants such as niacin, thiamin, riboflavin, pantothenic acid, and pyridoxine is useful for enzyme function and cellular metabolism can be maximized.
- Vitamin C contained in the arugula plant is useful as an antioxidant in the body that helps neutralize free radicals in the body and increased by the level of immunity from disease.
-The content of vitamin K in the arugula plant beneficial to bone health in which vitamin K has a role to promote osteotrophic (formation of bone, and strengthening) activities and minimize damage to nerves in the brain, this means the arugula plant is also useful for treating Alzheimer’s disease patient affected.