Eat Healthy Salad
Eating salad is good for health. Basically salad is a dish consisting of a mixture of small pieces of food, usually vegetables. Salad is serve chill. It is notable exceptions such as south German potato salad which is served warm. The word “salad” comes from the Frenchsalade. Today we sharing basic recipe of tasty Carrot Sald.
History of Salad
The Romans and ancient Greeks ate mixed greens with dressing, a type of mixed salad. In 17th century oil salad were famous. In a 1665 letter to the Director of New Netherland from the Island of Curaçao there is a request to send greens. US restaurants will often have a “salad bar“. Salad making ingredients, which the customers will use to put together their salad. Salad restaurants were earning more than $300 million in 2014.
Types of Salad
It is very well known as green salad.
Made from lettuce head.
They are assembled with thick sauces such as mayonnaise. They are popular at picnics and barbecues.
Made with combination of selected fruits.
Dessert salads rarely include leafy greens and are often sweet.
Salt as need
4 Small Size Carrots
1 Tsp Lemon Juice or according to taste
First we wash the carrots then clean very well. Now cut the pieces of required shape. Now we add the salt. Toss very well. Now we add the Lemon Juice. Again toss very well. Salad is ready to instantly eat or serve.
Salt may have been used for barter in connection with the obsidian trade in Anatolia in the Neolithic Era. It is a miniral. Salt is present in vast quantities in seawater. Where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation. It is processed from salt mines, the evaporation of seawater & mineral-rich spring. Sodium is an essential nutrient for human health via its role as an electrolyte and osmotic solute. Such health effects of salt have long been studied.
Tata Salt was launched in 1983 by Tata Chemicals as India’s first packaged iodised salt brand. The brand is now the biggest packaged salt brand in India. The market for packaged iodized salt in India is estimated to be worth Rs. 21.7 billion. Tata Salt commanding a sales share of Rs 3.74 billion or 17.3% of the market. Tata Salt is positioned as the Desh Ka Namak in its various advertisements. In 2015 tata salt was 2nd most trusted brand; here in india. Iodised Salt is table salt. The ingestion of iodine prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people. It is the leading preventable cause of intellectual and developmental disabilities.
Since 8 May 1967 salt for human or animal use must be iodised, according to the Law 17,259. The market for packaged iodized salt in India is estimated to be worth Rs. 21.7 billion. Tata Salt commanding a sales share of Rs 3.74 billion or 17.3% of the market.
Domestic competitors include Annapurna, Captain Cook, i-shakti, Nirma Shudh and Aashirvaad. Surya salt is major competitor of tata salt.
Tata salt completely dissolves in water, showing that it is a pure salt.
Eating carrots is really very good for health. Carrot is a root vegetable. Usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). They grow best in full sun but tolerate some shade. The optimum temperature is 16 to 21 °C (61 to 70 °F). Carrots benefit from strongly scented companion plants.
The pungent odour of onions, leeks and chives help repel the carrot root fly,and other vegetables that team well with carrots include lettuce, tomatoes and radishes, as well as the herbs rosemary and sage. Carrots thrive in the presence of caraway, coriander, chamomile, marigold and Swan River daisy. They can also be good companions for other plants; if left to flower, the carrot, like any umbellifer, attracts predatory wasps that kill many garden pests. Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat.
Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose. The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin.α- and β-carotenes are partly metabolized into vitamin A, providing more than 100% of the Daily Value (DV) per 100 g serving of carrots. Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients.