Goat, Beans, Garlic; 5 Foods We Should Be Eating But Aren’t
Goat meat or goat’s meat is the meat of the domestic goat. In France, goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals. Whether as vegetable soup or sauce, make sure you choose the right type of meat for your weight loss meal. Goat is the most widely-consumed red meat in the world, a staple of Middle Eastern and Asian countries where large herds can graze on mountainous pastures. Ounce-for-ounce, goat meat has less fat and calories than poultry, beef, or pork.
Goats have long been perceived as the low-class animal of the agricultural world, according to J.J. Jones, an agricultural economist at Oklahoma State University.
There’s also a perception that has to be changed. “People think of [goat] as an exotic meat,” David Martin, the owner of a goat-meat distributor in Georgia told The Economist.
Beans are cheap, easy to prepare, and have a long shelf-life. Yet most Americans don’t get enough of these nutrient-dense legumes in their diet, a panel of experts said last year at the Institute of Food Technologists’ Wellness 12 meeting.
Edible dry beans include pinto beans, black beans, garbanzo beans (chickpeas), kidney beans, and many other varieties. A serving of dry beans is rich in B-vitamins, iron, calcium, fiber, protein, and is low in sodium and calories.
Beans are a unique food. Under the 2010 Dietary Guidelines for Americans, beans are listed as either a vegetable or a protein (with the exception of green beans which are grouped with other vegetables). Many consumers still don’t realize that beans are a vegetable.
The buffaloberry — a slightly sour fruit that is roughly the size of a currant — could be the next “superfruit,” according to researchers who recently published their findings in the Journal of Food Science.
The little-known berry has historically been eaten by Native Americans and flourishes on the marginal lands of Indian reservations in North and South Dakota.
Fruit and vegetable skins
The skin, cores, or stalks of fruits and vegetables — parts that we normally throw away — can be full of nutrients. Take the hairy skin of a kiwifruit, which is completely edible and “contains three times the antioxidants of the pulp,” according to Marilyn Glenville, former president of the Food and Health Forum at the Royal Society of Medicine.
Glenville told The Daily Mail that the brown fuzz “also fights off bugs such as Staphylococcus and E-coli, which are responsible for food poisoning.”
To make the skin easier to eat (it is slightly tart and some people might not like the texture), the California Kiwifruit Commission suggests leaving the skin on and slicing the fruit into thin pieces, so you only get a small amount of skin with each bite.
Potato skins, orange peels (an unpeeled orange can be thrown into a juicer), and broccoli stalks are also good sources of nutrition.
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used as both food and medicine for thousands of years, dating back to when the Egyptian pyramids were built. Garlic is one of the most indispensible ingredients around. Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes.