Foods/Drinks
Nutritional Value Of Guava
Guava is a very good source of vitamins, fibers as well as minerals. Being rich in Vitamin C, guava is effective in treating male infertility caused by sperm clumping, adhesion and other abnormalities. Guava has been associated with healing of wounds, when applied externally. Guava has general haemostatic properties and can be used for treating bleeding nose, gums and minor internal hemorrhages. Guava helps cure dysentery, by inhibiting microbial growth and removing extra mucus from the intestines. Guava helps the body in combating free radicals produced during metabolism and aids in preventing age-related chronic diseases, such as Alzheimer’s, cataract and rheumatold arthritis. Guava is one of the richest sources of dietary fiber and thus, is good for those suffering constipation. Guava strengthens and tones up the digestive system and even disinfects the same. Guava, having high content of roughage, no cholesterol and less digestible carbohydrates, is good for those trying to lose weight. Guava can improve the texture of skin and help avoid skin problems. For the purpose, you can either eat it raw or wash your skin with a decoction of its immature fruits and leaves. Juice of raw and immature guavas or decoction of guava-leaves is known to bring relief in cough and cold. Researches have shown that guava is pretty effective in preventing cancer and even heart diseases in people. The presence of complex carbohydrates and dietary fibers in guava makes it effective in lowering cholesterol and blood sugar levels. The presence of Vitamin C and other phytonutrients, such as caretenoids, isoffavonoids and polyphenols, in guava has led to it being an effective antioxidant. Guava has been forced to be beneficial for people suffering from the following ailments: Acidosis, asinma, bacterial infections, catarrh, congestion of the lungs, convulsions, epilepsy. High blood pressure, obesity, oral ulcers, poor circulation, prolonged menstruation , scurvy, swollen gums, toothache.
Ntubiri is a local delicacy of the Ikwerre ethnic nationality, usually prepared with water yam extract. It is commonly patronised in the day as lunch or some time at night when heavy meal is not required Ntubiri is a great source of fiber, potassium, manganese, copper, and antioxidants. It is linked to various health benefits and may boost brain health, reduce inflammation, and improve blood sugar control.
To prepare a serving for a standard family, get a standard size water yam tuber, crayfish or fresh prown, oil, periwinkle (unprocessed), pepper, salt, onion, and seasoning cube if desired.
Thoroughly wash the yam, peel and grate.Wash your fresh or dry prown, cut the periwinkle, slice your onion, and mix the yam substance with the ground crown, pepper, salt, seasoning and set aside
Set your pot on your source of heat add a little red oil. When hot, put the sliced onion and the washed periwinkle and allow to boil in the oil. Put a little water and then gently put the yam mixture, cover and allow to cook for ten minutes.
The meal can be served with any chilled drink. Enjoy your weekend.
Cowpea contains flavonoids also called bioflavonoids which are mainly found in legumes, citrus fruits, red wine, apples etc. The antioxidants are very good for the body as it helps in the fight against cancer, reduce cancer risk and other health conditions such as stroke, heart diseases and asthma.
It also contains folate which helps in the body’s red blood cell production and in dead cells regeneration.
Helps Boost the Immune System
Adding cowpeas to your diet may help in boosting your immune system, for example, some of the antioxidants which can be found in kidney beans help to remove the free radicals in the body, thus making the immune system stronger.
Cowpea is an edible bean which is predominately cultivated and eaten in Africa and Asia, and in other parts of the world especially countries in the arid areas.
There are also various species of cowpea or beans present globally, and though they may be commonly referred to as beans, they have names specific to them, this includes Black-eyed peas which are popularly referred to as White or Brown beans, Adzuki beans, Sweet beans, Black Beans, Chickpeas, Kidney beans, Mung beans, Pigeon peas, Pinto beans, Bambara beans etc.
In some countries, beans have its own local names such as Chawli for Blackeye beans in India, Chori for Adzuki beans in India, Ewa for Blackeye beans in Nigeria and also Black Beans (popularly called Akidi), Pigeon peas (fio-fio).
Beans in most countries, especially in Africa is the primary protein food source and can be specially cooked by boiling either as white beans or porridge beans; in Brazil, the black beans are cooked and served with stew and the food delicacy is known as Feijoada.
Cowpea or beans can also be processed into various nutritional grades of products for diverse purposes while maintaining its nutritional value.
Beans can be grounded into flour known as beans flour which is used in the making of moi-moi (beans pudding), Akara (beanballs or cakes) and can be commercially used as a baking flour too.
