Crumbly Green !

californiaavocado.com

Hello, there!

I'm back again.

Today, I'm talking about mexican food, especially mexican condiment.

It looks green, fresh, and crumbly. It tastes sweet, creamy, and a bit tangy.

It's GUACAMOLE, people!

I'm sharing to you how to make Guacamole, which is very easy.

1) Ingredients :

-Avocadoes

-Shallots

-Tomatoes

-Jalapeno pepper

-Lime

-Cilantro

2) Seasoning :

-Garlic

-Salt

-Powdered Cayenne pepper

-Powdered cumin

3) Procedures :

- Spoon the avocado flesh out, chop the shallots roughly, cut the tomatoes into dice, and slice the jalapeno pepper thinly.

- Put the avocadoes in a bowl and mash them up, but not too smooth.

- Add the shallots, tomatoes, and jalapeno pepper. Mix them up.

- Chop the garlics roughly, and add to the mixture.

- Add some salt, cayenne pepper, and cumin powder to the mixture. Don't forget to adjust the flavor.

- Sqeeze the lime juices to the mixture and top the mixture with finely chopped cilantro.

- Guacamole is ready to serve!

Guacamole is a fresh condiment, because we don't need any heat treatment during the making process.

What we need is only mix all the ingredients up.

It's simple, fresh, and healthy.

Guacamole is for :

1. Eat it as a condiment with nachos, or any other chips

2. Use it as spread for breads.

3. Spoon and flat it on burritos or tacos ad their filling.

That's all I can share to you!

I'm looking forward to your very own recipe of Guacamole, and let me know by leaving a comment below.

Hope you enjoy and may you start making it.

Thank you.

Hello Honey, What Are You Doing ?

hesca.org

Good evening, pals!

I'm back with something sweet to discuss. Tonight, it's all about HONEY!

Sweet, golden brown, thick, natural, and from bees. Those are common things we know about honey.

Anything else? Come on, talk about honey together!

Honey is the substance made when the nectar and sweet deposits from plants are gathered, modified and stored in the honeycomb by honey bees. Main contents in honey are glucose, fructose, and water. There are many types of honey based on flower sources, such as Manuka honey, Pasture honey, Jelly Bush honey, Jungle honey, Chestnut honey, Rhododendron honey, and Blossom honey.

Honey has characteristics that are sensitive to heat, which may loss its bio-activity; sensitive to light; storage effect due to heat and light exposure.

Honey bees, which produce honey, are the only insects that produce a food consumed by humans. Honey is produces in a beehive. Honey bees colony contains one queen, 500-1000 drones, and about 30.000-60.000 workers. The queen, which is nurtured on a special diet of royal jelly, is the only sexually developed female in the hive. The drone bees will mate the queen to give more bee eggs. Once giving eggs, the queen may produce about 3.000 eggs to hatch. After the eggs are hatched, the worker bees will do a sequence of jobs, like cleaning the nursery, caring for and feeding the larvae, collecting nectar, making wax comb, and guarding the hive.

While bees are collecting nectar from blossom to blossom to produce honey, they also spread pollens from plant to plant. So that those plants would fertilize and be able to bear fruits.

Talking about nutrients contained in Honey,

Honey is mainly about carbohydrates, the most are fructose (38,5%) and glucose (31%). The remaining carbohydrates are maltose, sucrose. Honey's water content is about 17,1%.

Honey also contains vitamins, such as pyridoxin, thiamine, niacin, riboflavin, and pantothenic acid; minerals, such as Ca, Co, Fe, Mg, Mn, P, K, Na, and Zn. Moreover, honey has a good components of antioxidants, they are chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.

Honey is nice when you know whether it can inhibit pathogenic bacteria in our body (example is when we have an open injured). How come?

I'm trying to be simple at this. Honey has a great amount of sugar. When honey is diluted with water, it will activate the glucose oxidaze enzyme, which will hydrolyze sugar to hydrogen peroxide (H2O2). This H2O2 will inhibit the growth of pathogenic microbes. Besides, honey itself is viscous, thus can protect the open injured (wounds) from infections. Also, honey has low pH amongst 3.2 - 4.5 that is the pH level where bacteria can't grow well. According to research done, honey is effective against Escherichia coli, Salmonella typhimurium, Streptococcus aureus.  How cool that is!

References : 

Anonim. 1986. The Story of Honey. Longmont : The National Honey Board.

 Mandal, Manisha Deb and Shyamapada Mandal. 2011. "Honey : Its Medicinal Property and Antibacterial Activity". Asian Pacific Journal of Tropical Biomedicine, vol. 1 (2) : 154 - 160.

Singh, M. P. et al. 2012. "Honey as Complementary Medicine : A Review". International Journal of Pharma and Bio Sciences, vol. 3 (2) : 12 - 31.

Please, It's Not a Soy Sauce!

stuttersense.blogspot.com

It's browny black, thick, gooey, and sweet. Is that soy sauce? Nope!

Let me introduce you to Molasses! It's molasses.

Basically, molasses are by-product from sucrose production. It can be from sugarcane, sugar beets, wood sugar, or citrus.

According to where the molasses come from, they're classifed into : 

1. Cane molasses : it's a by product of the manufacure of sucrose from sugar cane. It has to be containing about 46% of total reducing sugar at minimum.

2. Beet molasses : it's a by product of the manufacture of sucrose from sugar beets. It has to be containing about 48% of total reducing sugar at minimum.

3. Citrus molasses : it's dehydrated juices from manufacture of dried citrus pulp. It has to be containing about 45% of total reducing sugar at minimum.

4. Hemicellulose extract : it's a by-product of manufacture of pressed woods. The woods are pressed without using any acid, alkalis, or salts and at elevated temperature. It has to be containing about 55% of carbohydrate at minimum.

5. Starch molasses :  it's a by product of manufacture of dextrose from corn / sorghum, of which the starch is hydrolyzed by enzymes/acid. It has to be containing about 50% of total dextrose at minimum.

On the other side, molasses are also distinguished by how it's produced, they are :

1. Integral high-test molasses : it's from unclarified sugarcane juices, which has been partially inverted to prevent crystallization, then concentrated by evaporation until approximately 80% of DM content.

2. High-test molasses : it's the same as integral high-test molasses, unless the juices from sugarcane has been clarified at first.

3. "A" molasses : it's an intermediate product of centrifuged A masecuite (a product of levelled-evaporated juices of sugarcane). 

4. "B" molasses : it's also an intermediate product and a mixture of A molasses and "seed-sugar". It's then centrifuged again to earn more raw sugar.

5. "C" molasses :it's the last molasses collected from combining the B molasses with the sugar crystal from cryztallization process. "C" molasses is considerably containing of approximately 32-42% of sucrose.

Mollases' market is based on the Brix number. Brix number indicates the total sugar contained in the molasses in weight basis. 

But, molasses aren't just about sugar. Molasses may contain protein, minerals, and vitamins.

First, the sugar content in molasses can be controlled by the sources and how the process done in the manufacture. Example, the longer time of the centrifugation process, the less total sugar contained in the molasses. 

Second, protein in molasses presents in very least number. More nitrogenous compounds found in molasses aren't protein (or amino acids).

Third, the minerals presented in molasses depend on the sources of molasses itself. Like, molasses from sugarcane may contain high calcium, phosphorus, and chlorine. But, molasses from sugar beets may contain high potassium and sodium. Another trace minerals found in molasses are copper, iron, manganese, and zinc.

Fourth, some vitamins may also occur in molasses, such as biotin, pantothenic acid, riboflavin, and thiamine.

Last, but not least. Consuming molasses may have a benefit for your health. It may be :

1. Increasing the palatability

2. Increasing more sugar to digest easily (sugar in molasses is easily abosorbed)

3. Appearing to exert a tonic effect

4. Eliminating dust in feeds

Wow!

That's all I can share to you about molasses. 

Thank you.

References : 

Curtin, Leo V. 1983. Molasses - General Considerations. Iowa : National Feed Ingredients Association.

 Perez, Rena. 1995. "Molasses". Tropical Feeds and Feeding Sytems. Cuba : Food and Agricultural Organization.

Can I Taste a Spoonful of It ?

aklat.net

Chicken soup, Vegetables soup, Meat soup, Seafood soup, Mushroom soup, Corn soup, Chilli soup, Tomato soup, Tom Yam soup, can you please tell me more of soups ?

It's refreshing, savory, warm, smooth, delicate, yeah that's a bowl of soup.

In my opinion, we like enjoying a bowl of soup when the outside is raining, having dinner with family, or we eat soup as an appetizer.

Today, I'm sharing to you how to make a simple clear chicken soup in my own way. Please, take a note!

I. Ingredients

- Cooking oil

- Chicken breast (fillet)

- Carrots

- Leeks

- Onions

- Water

II. Seasoning

- Black pepper

- Salt

- Fried onions

- Scallions

III. Procedure

- Turn on the stove, pour some cooking oil into a pan, and heat it up.

- While waiting the oil is hot, chop up the carrots, leeks, and onions in dice.

- Smash some garlics and chop them, as well.

- Cut the chicken breasts in dice about an inch of each sides.

- First, as the oil is hot, put in the chopped garlic.

- Then, put the chicken breasts and let them get some crisps on the outside.

- Put the chopped carrots, leeks, and onions, as well, and stir them up. Let the carrots and leeks get softened a bit, and the onions become translucent.

- Add some water till all the ingredients are covered up, and put the lid on.

- Let it simmer for about 30 minutes, so the flavor from all the ingredients may infuse the water become broth.

- Take the lid off, and add some salt and black pepper.

- Last, turn off the stove, add some scallions and stir a little, so that the scallions may be a bit done.

- Spoon out some of the soup into a bowl, and sprinkle the fried onions on top. Then, enjoy it!

That's my kind of simple clear chicken soup. Can I know yours?

Please, send your recipe to me by leaving a comment section below.

Thank you. Have a nice sip of soup! 

Choose Your Fried Rice !

allrecipes.com

Hello, everyone!

Today, I want to share you a recipe of fried rice.

I'm taking you back to the basic, then you may put your creativity on it.

I. Ingredients

- White rice

- Frying oil

II. Seasonings

- Garlics

- Onions

- Chillies

- Scallions 

- Salt

- Pepper

- Sweet soy sauce

III. Procedure

- Slice the garlics, onions, and chillies thinly

- Slice the scallions into about a half centimeter of width

- Turn on your stove and heat about 2-3 tablespoon of frying oil in a wok pan

- First, put garlics, onions, and chillies into hot oils and saute them

- Wait for seconds till the garlics turn a bit brown in color and onions turn translucent

- Add a bowl of white rice (or adjust it to your portion) into the wok pan and stir them up

- Then, add some salt, pepper, and sweet soy sauce to the mixture 

- Stir them again till the rice turns golden brown

- Before turning of the stove, please have a taste to your cook, and adjust its flavor

- Last, turn off the stove then add a handful of chopped scallions, and stir it a bit

- Pour the fried rice to a plate, and enjoy

That's my own version of simple fried rice that you can try at home.

Now, I'm giving you some advices you may try to your own fried rice :

1. You may or may not use sweet soy sauce. Your fried rice's color will be light pale yellow without the sweet soy sauce, Or instead using sweet soy sauce, you may use tomato paste (pink fried rice).

2. You may add more ingredients, like eggs, meat, sausages, meatballs, mixed vegetables, mushrooms, chicken, seafood, and etc to your own style fried rice.

3. Instead of using salt, you may use salty soy sauce, fish sauce, or oyster sauce. Please, adjust the sufficient flavor with your own palate.

4. Some people may not like to have a bite of chopped chillies while eating. It will suddenly burn your whole mouth. So, the solution I offer is try using chilli paste, or mash the chillies so it won't disturb your eating moment.

Okay, I think I'm done with my recipe here.

And, if you have a different style of fried rice, please share it with me!

I look forward to finding new fried rice recipes here. Moreover, if you have some special ingredients (such as your local ingredients, which is unique), please share it with me!

Thank you all. I hope you can make your own style of fried rice by now. See you.

Cheers, Everyone!

drinkstuff.com

Yellowish-brown, light, bubbly, bitter, sparkling, sour, and refreshing!

What is it? BEER! Once again, please? BEER!

Beer is a brewer product and one of the oldest and most complex drink in preparation.

Beer has 4 main ingredients, they are : Water, Malt, Yeast, and Hops.

Let us discuss them one by one!

A. Water

Various concentration of Ca2+ in water may influence the varieties of beer produced. Water with high concentration of Ca2+, called hard water, is good to produce beer such as Munich. Ans Water with low concentration of Ca2+, called soft water, is good to produce beer such as Pilsner.

B. Malt

Grains used to make beer are commonly Barley. Like other cereals, barley has endosperm at its very end side that contains large amount of starch as the nutrition for seeds to sprout. However, sprouting is not what we need to produces beer. We have to postpone the sprouting step by bonding the starch inside the endosperm each other chemically. Also, we need to keep the environment free of moisture, so that the sprouting enzymes won't work. This process is called malting, in which the germination process partially occurs. The product of this step is called malt.

C. Hops

Hops are the flower of the hop plant. Hops have unique compositions, more than 200 flavor substances, which have an impact on beer's characteristics (bitter taste, aroma, flavor). Also, hops facilitate the formation of foamy head on beer. Hops are added to filtered malt. And its product is called wort.

D. Yeast

Yeast is added to filtered wort, which is cooled to a specific temperature before. Species of yeast added to wort will result in different kind of beer. After the yeast is added, the fermentation process may begin.

Fermentation Process

Beer's fermentation needs yeast's help. Yeast converts the sugar in wort to alcoholic substances (ethyl alcohol). The sugar in wort comes from the malting process, where the water slowly hydrolyze the starch in endosperm. 

The liquid wort is transported to a fermentation tank from the bottom, while the yeast is added quickly after the wort comes in. During fermentation process, some wild bacteria and yeasts may grow in the liquid wort. Otherwise, the beer's yeast also grow fast, which then produce ethyl alcohol and carbon dioxide. These ethyl alcohol and carbon dioxide inhibit the growth of certain wild bacteria and yeast. The carbon dioxide that flushed out through a special duct. Fermentation process will stop when the sugar from malt is near to run out.

Filtration

The product from fermentation process is a cloudy liquid. This cloudy appearance isn't desirable for consumers. So, the beer liquid needs to be filtered. The coloid particles can be removed using kieselguhr filter and fine particle filter. After these operations, the beer is clear and ready for filling.

Filling

Beer has to be pasteurized first before getting into a bottle or can.

Perhaps, my information isn't clear enough. So, I decide to provide you pictures to hopefully you'll understand more :

Complete Manufacturing Process of Beer (britannica.com)

Principle of Kieselguhr Filter (coorsecollege.org)

That's all I can share to you about beer's making process.

I hope it's useful for you. And so, Thankyou!

Reference :

Christensen, Emma. 2009. "Beer Guide : What Are Hops?". http://thekitchn.com. Accessed on Jan, 8th 2017 at 11.15 p.m.

Yurchuk, L. and I. Dmitriev. 2013. Beer Production Technology. Ukraine : National University of Food Technologies.

An Extract from The Floral One

onlyfoods.net

Do you know sunflower? That big yellow flower with brown in the middle and has a high stem to stand. Accidentally, this morning while I was walking along one of the aisles of a supermarket near my house, I found a bottle of bright yellow oil, and it was said as sunflower oil. Hmmm, what a novel thing for me. Then, I decided to write about sunflower oil. 

Sunflowers (Helianthus annuus) are a large plant, yet have a relative short growing season. Each flower has single stalk to stand with the flower on top. During the growing season, the individual flowers are each pollinated. It takes 30 days after the last flower is pollinated for the plant to mature. A single sunflower plant may have 1.52 - 2.1 m of tall and 7.62 - 15.24 cm of diameter. Sunflowers will grow well within a temperature range of 20 - 25 C. Whether the sunflowers grow upper 25 C or drought during its growing time, the oil yield will reduce.\

There're several countries that produce sunflower as their agriculture product : 

Sunflower oils come from its seed extracts. 

Sunflower seeds are four-sided and flat, generally 0.6cm long and 0.3cm wide. Its hull contains 20% protein and 30% lipids. Sunflowers are used to make oil, meal, and confectionary products. For every 100kg of sunflower seeds may produce 40kg of oil, 35 kg of high-protein meal. 

To make an oil from sunflower seeds, here are the steps :

1. Cleaning and Grinding → the incoming seeds have to pass a metal detector to remove any trace of harmful metals before being de-hulled. Then, the seeds are going to de-hulling process to remove the hull. De-hulled seeds then crushed into the proper concistency and heated as to extract the oil content of it. Yet, some impurities may follow the oil released.

2. Pressing → The heated meal (crushed de-hulled seeds) then go to the screw press. During the meal is going through the screw press, the pressing is progressively increasing from 68.95 to 206.85 kPa as the oil is squeezed out.

3. Solvent Extracting → At the end of screw press, the meal cake remaining is processed by solvent extraction to achieve the maximum yield. The solvent commonly used is hexane is to dissolve the remaining oil in the cake.

4. Removing Solvent → About 90% of solvent then evaporates, but still leaving the last 10%. The remaining solvent is steamed with the oil, and the solvent may evaporate first. Evaporated solvent is used again for the next solvent extraction.

5. Refining → The oil is heated between 40 to 85 C and mixed with alkaline substances. Oils are also degummed by heated with steam between 85 to 95 C, the gums will pecipitate out and be removed by centrifuge. Next, the oils are bleached by filtering it through an activated carbon that adsorb certain pigmented material from the oil. Finally, the oils are deodorized by steaming in a vacuum at between 225 to 250 C.

Sunflower oil contains linoleic acid (48-74%), oleic acid (14-40%), palmitic acid (4-9%), and stearic acid (1-7%). The conventional sunflower oil is used for home cooking oil, margarine, industrial use (paint), cosmetics (high-oleic type).

Sunflower oils contain lechitin, tocopherols, carotenoids, and waxes. It's light in taste and appearance, and has a high vitamin E content. Its characteristics in room temperature are : 

a) Smoke point (refined) : 232 C

b) Smoke point (unrefined) : 227 C

c) Density (25 C) : 917 kg/m3

d) Refractive index (25 C) : 1.473

e) Viscosity (25 C) : 0.04914 kg/(M.S)

Several benefits wheter consuming sunflower oil :

1. Diet and Cardiovascular benefits : high in polyunsaturated fatty acid, low levels of trans fat, clean taste.

2. Restaurant and Indsutry Uses : can be done during high cooking temperatures, maintain foods' freshness, good for snack foods manufactures.

3. Skin Protection : retain moisture in the skin, resist infection in pre-term infants.

On the other hand, sunflower oil has a negative impacts when consumed at too high portion. Its omega-6 polyunsaturated fatty acids may lead to breast cancer and prostate cancer.

Reference : 

Anonim. 2010. Sunflower Crude and Refined Oils. Rome : Food and Agriculture Organization.

What a Richie Rice !?!?

crf.org.kh

Rice is a common food especially for Asian people.

Rice comes from a rice crop (paddy) or Oryza sativa.

First, people believed that rice was originated from Eastern Himalayas as the descendent of wild grass. Then, another thought believed that rice was originally from Southern India, which then spread to the north and reached China, Korea, Philippines, Japan, and Indonesia.

When Alexander the Great invaded India, he took rice to Greece. Arab travellers brought rice to Egypt, Morocco, and Spain. Portugal and Netherlands took rice to their colonies in West Africa. Last, rice arrived in USA by "Columbian Exchange". Also, Spanish brought rice to South America. That's how rice finally got travelled around the world.

Botanically,

Rice is a member of Poaceae family. Common rice plant may grow to height of half to two meters. Its production is highest in Asia region according to the fact that rice is prime foods for Asian people.

FAOSTAT (2002)

Talking about rice's nutrition, every parts of it has nutrients.

A single rice grain consists of the hull and the rice caryopsis (brown rice). The brown rice is the edible part of rice grain. The bran layer has high content of dietary fibre, minerals, and vitamin B (Thiamin, Riboflavin, and Niacin). The rice endosperm  is rich in carbohydrates and fair amount of digestible proteins. At the other side, rice contains antinutritional components, such as phytate, trypsin inhibitors, oryzacystatin, and haemagglutinin-lectin. Those nutrient composition in rice vary depending on the rice variety.

I'm giving you several examples of rice varieties around the world :

1. Long grain (all purpose rice) : can be used to all styles of cooking, commonly used in USA, Italy, Thailand. It has rough outter texture when harvested. It's slim grain. It undergoes different milling techniques to give different types of rice.

2. Regular long grain (white rice) : been milled to remove its husk and bran layer, has subtle flavor, essential in Chinese cooking, and can absorb lots of water so the volume is greatly up after cooking.

3. Parboiled rice : this rice is steamed before milling. The steaming process helps to harden the grains and retain the natural vitamin and mineral content inside. This rice can be used as similar as the regular one.

4. Brown rice (wholegrain rice) : this kind of rice doesn't go milling process, or only minimal milling to remove the husk but not the bran layer. Due to this minimal milling process, the rice remain got more vitamin, mineral, and fibre. After cooking, this rice is a bit harder to chew, which many people enjoy.

5. Aromatic rice : containing 2-acetyl-1-pyroline, which is responsible for its fragrant taste and aroma.

6. Basmati rice : the grain is long and slender, and has aromatic fragrant too. It's commonly used in India and for Indian dishes. It's often cooked with spices to enhance the aromatic properties.

7. Jasmine rice (thai fragrant rice) : it's original from Thailand. This rice has a soft, slightly sticky texture when cooked.

8. Japonica rice : the grain is short and medium in size. It may come in red, brown, or black. It has clingy moist and firm, and suits for Japanese and Caribbean cuisines.

Last, there are tips to cook rice perfectly, so it doesn't goes too mushy or flabby (exceptionally you want to make a porridge) : 

designinfographics.com

winmush.devianart.com

nsknet.or.jp

That's all I can share about rice.

Hopefully, you enjoy the reading. And thankyou!

References :

Anonim . ___ . "Information on Rice". http://farmer.gov.in. Accessed on Jan, 6th 2017 at 10.00 a.m.<

Anonim. 2017. "Varieties". http://riceassociation.org.uk. Accessed on Jan, 6th 2017 at 10.30 a.m.<

Nguyen, V.N. 2005. Rice Production, Consumption, and Nutrition. Rome : Food and Agricultural< Organization. 

Run! Run! And Run!

garmin.com

Do you know how we can walk, or even run?

Where does the energy come from? We aren't like phone that needs to be charged to fulfill the batteries, though. Hahaha.

Our body's energy comes from FOODS we eat everyday. Let us see !

The Big Three, which are Carbohydrate, Protein, and Fat, are converted into energy everytime everyday in our body. The energy produced is used to synthesis of new organic substances in body's continuing process of maintenance. Another use of energy is to ensure that internal work of muscle is continually active, such as heart muscle, movements of lungs and diaphragm. Also, energy is used up to external work, such as walking, running, moving, lifting, and other varied physical activities.

The energy provided by The Big Three are :

> Carbohydrate : 4 kcal / gram

> Protein : 4 kcal / gram

> Fat : 9 kcal / gram

Perhaps, we need to see what The Big Three do during in our body :

1. Carbohydrate : as the main source of energy, so it's important to always have carbohydrate on every meal we eat. Good sources of carbohydrare are wholegrain, potatoes, bread, rice, fresh fruits and vegetables.

2. Protein : as to help maintain our body's function properly. Our cells and immune system rely on protein for maintenance and re-building. Good sources of protein are lean meats, fish, lentils, tofu, cheese, tempe, egg white.

3. Fat : as the largest source of energy, yet as an alternative one after carbohydrate. We only need a little amount for fat. Once it gets too much, the body will store it and whether it's not used up, we may get an obesity (a body condition in which the energy from food intakes are much larger than the output). Good sources of fat are fatty meat, cakes, biscuits, cream, butter, oil, egg yolk.

Several factors affecting total energy that may be consumed per person : 

a) Body Size and Composition : simply, if you're taller, have muscle to work out, do many activities per day, you basically need more fulfill those all. Men will need more energy than women, because women have a larger proportion of fat (sufficient alternative energy as storage).

b) Age : as the adults you'll need bigger amount of energy than infants. Whereas, if you're elderly, you'll need lesser energy than the adults. How come? Basically, the older your age is, the more energy you need as for growing and developing your cells and because of your high tense activities. But, as you are an elderly, you may have less activities, you start declining your physical activities, you gain the prevalence of disease and disabilities, that make you only need lower energy intake.

c) Climate : human beings eat less food in a hot climate than they do in a cold climate. Simply, your body has to maintain its temperature at about 37 centigrade, although the environment is lower that that. So, your body needs food to burn up and produce energy and heat as your body can survive during cold climate.

As what's said above that men need larger amount of energy than women, usually men need about 2500 kcal / day and women need about 2200 kcal / day as total energy. Now, you can start calculating your energy consumed from foods, so you won't be lack of energy. Keep healthy, pals!

Before I finish this post, I'd like to share you some tips of healthy eating, here it is : 

OccupationalHealth

That's all I can share you about energy, please enjoy!

See you on the next posts, dear!

Thankyou

Reference : 

Anonim. 1974. Handbook of Human Nutritional Requirements. Geneva : World Health Organization.

Anonim. ___ . Eating for Energy. London : TFL Occupational Health.