A “green smoothie” typically consists of 40–50% green vegetables—usually raw green leafy vegetables such as spinach, kale, swiss chard, collard greens, celery, parsley, or broccoli—with the remaining ingredients being mostly or entirely fruit. Some commercial green smoothies may contain a smaller percentage of green vegetables.
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Most green leafy vegetables have a bitter flavor when served raw, but this can be ameliorated by choosing certain less-bitter or younger vegetables (e.g. baby spinach is almost flavourless) or combining with certain fruit (e.g. banana softens both the flavour and texture).
Many structures commonly referred to as “seeds” are actually dry fruits. Plants producing berries are called baccate. Sunflower seeds are sometimes sold commercially while still enclosed within the hard wall of the fruit, which must be split open to reach the seed.
t supports healthy skin. Cucumber water can help soothe your skin from the inside out. Staying hydrated helps your body to flush out toxins and maintain a healthy complexion. Cucumbers are also high in pantothenic acid or vitamin B-5, which has been used to treat acne.
The product was developed in 1948 at the University of Florida’s Citrus Research and Education Center. Since, it has emerged as a commodity product, and futures contracts have traded in New York since 1966. Options on FCOJ were introduced in 1985. From the late 1950s to the mid-1980s, the product had the greatest orange juice market share, but not-from-concentrate juices surpassed FCOJ in the 1980s
Lemonade can be any one of a variety of sweetened beverages found throughout the world, but which are all characterized by a lemon flavor. Most lemonade varieties can be separated into two distinct types: cloudy or clear; each is known simply as “lemonade” in countries where dominant.
Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat. After removal of most of the water, this concentrate, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Essences, Vitamin C, and oils extracted during the vacuum concentration process may be added back to restore flavor and nutrition.