Cooking the South American Way
Author: Helga Parnell
Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.
Go to: The Irony of Democracy or Refuge Denied
Plants in Human Nutrition
Author: Artemis P Simopoulos
This volume, Plants in Human Nutrition, reflects research advances and the recognition by the biomedical, pharmaceutical, and the agricultural communities that plant foods not only represent the major source of nutrients for humans, but also contain 'protective factors' against chronic diseases, coronary heart disease, diabetes and cancer. The selected topics include plants that have some or all of the following characteristics: they are excellent sources of [omega]3 fatty acids; are rich sources of antioxidant vitamins ([alpha]-tocopherol, ascorbate, [beta]-carotene); contain high amounts of glutathione; are rich in fiber; are high in protein content; and can grow in arid climates. Plants in Human Nutrition should be of interest to those involved in food production, industrial and agricultural development, and sustainable agriculture, including scientists who are students of human evolution and development. Specifically, botanists, experimental biologists, agronomists, food technologists, nutritionists, pharmacologists, physicians, economists, policy makers, and anthropologists will discover their collective contribution in furthering human health and sustainable agriculture, and having a positive impact on the environment.
Table of Contents:
| Preface | ||
| Microalgae as a Source of [omega]3 Fatty Acids | 1 | |
| Nutritional Value of the Alga Spirulina | 32 | |
| Purslane in Human Nutrition and Its Potential for World Agriculture | 47 | |
| Sweet Lupins in Human Nutrition | 75 | |
| Barley Foods and Their Influence on Cholesterol Metabolism | 89 | |
| The Nopal: A Plant of Manifold Qualities | 109 |
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