Bhagyalakshmi sona masoori rice is the most consumed staple food in India and in most Asian and African countries, as a cereal grain. Sri Bhagyalakshmi Foods has been a pioneer in Rice milling and trading, which a rich history in Rice processing since 1940?s. Sri Bhagyalakshmi Foods processes many varieties of Rice to suit varied needs of customers and also to suit different customer segments.this steam rice is highly demandable product
These low-calorie veggies contain many nutritional benefits, including hydrating properties and valuable nutrients. While most people think of cucumbers as vegetables, they are a fruit. They contain seeds and grow from the ovaries of flowering plants. Cucumbers are members of the plant family Cucurbitaceae, which also includes squashes and melons.
Depending on variety, cucumbers may have a mild melon aroma and flavor. The slightly bitter taste of cucumber rind results from cucurbitacins.
Nutritional Value
Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive properties) such flavonoids, lignans and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer benefits, according to World’s Healthiest Foods. Apart from daily fiber, Cucumbers contain potassium, vitamin K, vitamin C, magnesium, potassium, manganese and vitamin A.
How to Use
Cucumbers can be eaten raw in a salad, blended in juices, smoothies and be pickled by soaking in brine.
How to Store
Wrap the cucumber in plastic wrap and keep in the refrigerator. This should keep it cold enough to stay fresh for one week to 10 days.
Fun Fact
A cup of cucumber slices is “nearly as thirst-quenching as a glass of water,” according to Eating Well magazine. The anti-inflammatory compounds in cucumbers help remove waste from the body and reduce skin irritation. research also suggests cucumbers promote anti-wrinkling and anti-aging activity, according to an article in the journal Filoterapia. It has been cultivated for at least 3,000 years and was probably introduced to other parts of Europe by the Greeks or Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.
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