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    "Lentils are legumes, related to beans and peanuts, and to some comparable to dried split peas in appearance, although they are not as sweet. Botanists believe they originated in the Near East and were likely one of the first domesticated crops there. This is important given their nutritious nature. Like beans they have a high protein content, about 26%. In fact, the only legumes superior in protein to them are soybeans. Lentils are available in many varieties and in a plethora of colors. Many may be familiar with slightly tan colored or green versions, but you can also find them in various shades of red, orange, golden and even black. There’s not significant difference between the varieties in terms of taste, though green lentils are somewhat nutritionally superior to other forms because they tend to have a higher dietary fiber content. In regards to nutritional quality, these legumes are a superior food. In addition to being composed of about 26% protein, a single serving of lentils, about half a cup (about 113 grams) uncooked, has 60% of the recommended daily allowance (RDA) of iron, 67% of the RDA for Vitamin B1, and a whopping 31 grams of dietary fiber. The high fiber content may be instrumental in helping to reduce total cholesterol, and can easily help you meet recommended daily requirements for fiber. They’re an excellent food, adaptable to many dishes, and certainly rank as one of the most nutritious foods available in the human diet.S1_d8695172-aff1-4f79-b81e-cd47082684aa.jpgY2011-03-31 17:00:58.4572011-04-05 17:44:31.080 326134Lettuce leaveslettuce-leavesSalad ke patteLettuce (Lactuca sativa) is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important as the leaf. Both the English name and the Latin name of the genus are ultimately derived from lac, the Latin word for “milk”, referring to the plant’s milky juice. Mild in flavour, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad. The nutritional value of leaf lettuce varies, depending on the cultivar. Like other leafy greens, leaf lettuce can have lots of calcium and other minerals, especially if it is grown on rich organic soil.S1_fcbd004b-445b-4c81-8556-c59eda7e2aef.jpgY2011-03-31 17:03:16.8932011-04-05 17:48:25.830 327137Lotus leaveslotus-leavesKamal ke patteThe lotus leaf (Nelumbo nucifera) is an aquatic perennial that is closely related to the common water lily (Nelumbo lutea). This plant has white flowers with light green leaves and grows throughout the tropical regions of Asia and the Middle East. Known by many other names including the sacred lotus, Indian lotus, Chinese arrowroot, and Egyptian bean, it has an extensive history. In fact, the sacred lotus has been used as a medicinal herb for thousands of years. The entire lotus plant has been used in Chinese medicine for treating everything from diarrhea to bleeding ulcers. Lotus leaves were also highly regarded as a weight-loss cure, as the plant is a diuretic. One of the main functions of the lotus leaf plant is to stop bleeding associated with excessive menstruation, hemorrhoids, and vomiting of blood. All parts of the plant can be used as an astringent and cardio tonic. In addition, lotus is employed as a treatment for mushroom poisoning. Used with other herbs, the plant can help treat sunstroke, fever, diarrhea, and dizziness. Lotus leaf is also become popular for lowering blood lipids and treating liver conditions, such as jaundice. An active ingredient found in the lotus plant, called nuciferine, is also thought to help reduce muscle spasms.S1_fa4635e9-c24b-465b-852a-80f4c8459b60.jpgY2011-03-31 17:05:41.8932011-04-05 17:52:26.660 3284Lotus rootslotus-rootsKamal kakdi/Bhenhe lotus root is a root vegetable that is indigenous to Asia, and is found underwater. Similar in shape to a long squash, it is not uncommon for lotus roots to grow to a length of four feet. The exterior of this root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet. Preparation of the lotus root involves removing the peeling to reveal the white interior. Often, the root can be sliced or cut into sections for use in different types of recipes. When eaten raw, sections of lotus root can be used with dips or eaten alone, much in the same manner as celery or carrot sticks. Chopping lotus root into smaller pieces also makes it ideal for inclusion in cold salads as an extra layer of sweetness to balance out the overall flavor of the greens and the dressing. Sections of the root can be hollowed out and filled with such tasty fillers as cream cheese or pimento cheese, making a colorful and welcome addition to any tray of finger foods.S1_62aa5019-fea1-4b65-bbcb-fbfa840f812e.jpgY2011-03-31 17:06:42.707NULL 3293MacemaceJavitriMace is a spice made from the waxy red covering which covers nutmeg seeds. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks. Mace is readily available in many cooking supply stores in both whole and ground form, and it has a wide range of uses from desserts to savory roast meats. The versatile flavor can make mace a useful spice to have around, especially since many recipes call for it. Mace can be used much like nutmeg would in things like cakes, scones, and spice cookies. It can also be used in curries, soups, cream sauces, roasts, and a range of other ingredients. To refresh mace which has gone stale from long storage, lightly toast it before use.S1_87e1e0d3-6713-4da2-968d-dd59a1f86587.jpgY2011-03-31 17:10:09.3002011-04-05 17:59:48.363 33011MackerelmackerelBangdaMackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. Common features of mackerel are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. A female mackerel lays about one million eggs at a time. Shearwater, tuna, dolphins, whales, orca, seagulls, marlins, sharks, and humans may hunt mackerel. Mackerel are prized (and are highly harvested) for their meat, which is often very oily. They are known for their fighting ability, and are an important recreational and commercial fishery. The meat can spoil quickly, especially in the tropics, causing scombroid food poisoning—it must be eaten on the day of capture, unless cured. For this reason, mackerel is the only common salt-cured sushi.S1_95d31a86-7059-45ac-89f4-0d3a65249e9c.jpgY2011-03-31 17:16:37.380NULL 331123Malt vinegarmalt-vinegarSirkaMalt vinegar, or alegar, is a type of vinegar which is made by malting barley, turning the barley into a beer, and then allowing the beer to turn into vinegar. The flavor of malt vinegar is quite distinctive, and very familiar to many fans of fish and chips. In addition to being used as a condiment, malt vinegar is also commonly used in chutneys, and it can be added to pickling mixtures. The strong flavor makes malt vinegar less suitable for more mild, delicate sauces and dressings. Most malt vinegar is light brown, and it is often aged before sale to allow it to mellow. Fresh malt vinegar can have a raw, assertive, aggressive taste which is a bit intense, while well handled aged malt vinegar is creamy and soft. The acidity pairs with the distinctive malted flavor to create a very unique condiment. Unfortunately for fans of malt vinegar, some companies make imitations of this popular vinegar which are dyed with ingredients like caramel; these products may be labeled as malt vinegar, but they lack the complex, layered character of true malt vinegar."""