• Home
• About us
• Recipes
• Partners
• Submit your recipe
• Signup
• Veggie & Fruit guide
• Contact

Want to be a Member ?

-Enter Your Email ID/Userid- -Enter Your Password- Remember me Forgot Password FreeRegistration

Most viewed recipes

• Paneer Paratha
• Carrot Soup
• Tomato Rasam
• Stuffed(LIFAFA) Parathas
• Apple Crumb Pie more recipes

Recently added recipes

• CaramelizedTurnips
• YellowThaiCurrywit
• CheesyGritsWithSer
• Avocadoparatha
• BananaCoins more recipes

Veggie Articles

• Millet Healthy grain for women
• HONEY
• Cashew Nut Health-Benefit
• A Great Reason to Become a Vegetarian by Louise Infante
• Is eating out healthy ? more articles

Advertisement

Frequently Asked Questions (FAQ's)

1. Why to eat my veggies?
2. How does eating veggies also help the environment?
3. Why do people become vegetarian?
4. Don't vegetarians have difficulty getting enough protein?
5. Do vegetarian athletes need any special nutrients?
6. What Can Be Substituted For Eggs?
7. Who is an Ovo-Lacto Vegetarian?
8. Who is a Lacto Vegetarian?
9. What's the difference between 'vegan' and 'vegetarian'?
10. What Is Gelatin? Is There Any Alternative To It?
11. How can I get enough nutrients on a vegetarian/vegan diet?
12. What About Vitamin B12 On A Vegan Diet?
13. Should I Worry About Iron?
14. What About Calcium?
15. What About Vitamin A?
16. What About Vitamin D?
17. I heard about color in your diet. What is it?

• Why to eat my veggies?
  Thousands of research have proved that eating a diet high in vegetables and fruits is extremely important.
  
• How does eating veggies also help the environment?
  Big portion of the USA total usage of fossil fuel is used for animal agricultural.
  the animal must be fed on vegetable food - much of which (soya and grains) could be eaten directly; greatly improving the usage of agricultural land. A significant source of greenhouse gases are produced by food animals.
  
• Why do people become vegetarian?
  Among the many reasons for being a vegetarian are health, ecological, and religious concerns, dislike of meat, compassion for animals, belief in non-violence, and economics. People often become vegetarian for one reason or another, be it health, religion, or animal rights, and later adopt some of the other reasons as well.
  
• Don't vegetarians have difficulty getting enough protein?
  Protein is found in abundance in plant foods, and scientific studies consistently show that vegetarians get plenty of protein. Great vegetarian sources of protein include legumes and foods made from them (e.g., beans, peas, lentils, peanuts, peanut butter, tofu, tempeh, soy milk, and soy-based mock meats), nuts, seeds, nutritional yeast, and whole grains. It was once thought that various plant foods had to be eaten together in order to get their full protein value, but research has shown that this is not the case; a varied diet of nutritious plant foods provides all the protein that you need, plus lots of health-boosting vitamins and minerals. Unlike animal protein, plant-based protein sources usually also contain healthy fiber and complex carbohydrates. Animal products are often high in artery-clogging cholesterol and saturated fat, and consumption of animal protein has been linked to some types of cancer. According to the American Heart Association and the American Dietetic Association, vegetarians have lower rates of heart disease, diabetes, obesity, and some types of cancer. Plus, it's suspected that the high sulfur content of animal protein weakens people's bones. For example, a study by researchers at the University of California found significantly less bone formation in meat-eating women than in vegan women.
  
• Do vegetarian athletes need any special nutrients?
  It's no coincidence that some of the world's top athletes are also vegetarian. Since vegetarians have more energy, need less sleep, and are less likely to be overweight and to suffer from ailments like cancer and heart disease, sports champions are dropping the meat and loading up on grains, beans, fruits, and vegetables to increase their strength and stamina. Without all the animal fat and cholesterol weighing them down, athletes like fitness guru Jack LaLanne, "Olympian of the Century," Carl Lewis, and tennis champion Martina Navratilova have been at the top of their games since they adopted vegetarian diets.
  
• What Can Be Substituted For Eggs?
  Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate (vegan), calcium carbonate, and citric acid) and a gum derived from cottonseed. It's primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches. But Don't I Need Eggs And Dairy Products?
  
• Who is an Ovo-Lacto Vegetarian?
  An Ovo-Lacto Vegetarian is a person that does not eat meat and fish but eats diary and eggs
  
• Who is a Lacto Vegetarian?
  Lacto vegetarians like Ovo-Lacto Vegetarians are people that do not eat meat and fish but eat diary products. The difference is that Lacto vegetarians do not eat eggs.
  
• What is a vegan?
  A vegan is someone who tries to live without exploiting animals, for the benefit of animals, people and the planet. Vegans eat a plant-based diet, with nothing coming from animals - no meat, milk, eggs or honey, for example. A vegan lifestyle also avoids leather, wool, silk and other animal products for clothing or any other purpose.
  What's the difference between 'vegan' and 'vegetarian'?
  A vegetarian person chooses not to eat foods which come from dead animals, such as meat, gelatine and rennet. A vegan person doesn't eat anything that comes from living animals either, like milk and eggs.
  
• What Is Gelatin? Is There Any Alternative To It?
  Gelatin (used to make Jell-o and other desserts) is made from the boiled bones, skins and tendons of animals. An alternative substance is called Agar-Agar, which is derived from seaweed. Another is made from the root of the Kuzu. Agar-Agar is sold in noodle-like strands, in powdered form, or in long blocks, and is usually white-ish in color. Some Kosher gelatins are made with agar-agar, most are not. Some things that are vegan that are replacing gelatin are: guar gum and carrageenin. Only some 'emulsifiers' are vegan. Gelatin is used in photography. Although the technology exists to replace photographic film, its price is currently prohibitive and there is insufficient demand. Hopefully, with the growth of vegetarianism and veganism, this situation will soon change.
  How can I get enough nutrients on a vegetarian/vegan diet?
  
• What About Vitamin B12 On A Vegan Diet?
  The data on B12 is still coming in, so it is impossible to say "It's no problem....", however, the latest information suggests that acquiring enough B12 is not as problematic as it was once thought. If you are concerned about inadequate B12, there are many foods which are fortified with B12.
  Few reliable vegan food sources for vitamin B12 are known. Tempeh, miso, and seaweed often are labelled as having large amounts of vitamin B12. However, these products are not reliable sources of the vitamin because the amount of vitamin B12 present depends on the type of processing the food undergoes.
  Other sources of vitamin B12 are fortified soy milk (check the label), vitamin B12 fortified meat analogues (food made from wheat gluten or soybeans to resemble meat, poultry or fish) and vitamin B12 supplements. There are vitamin supplements which do not contain animal products.
  
• Should I Worry About Iron?
  To quote Vegetarian Times (August 1992, p. 60):
  "Iron deficiency, unlike protein deficiency, sometimes is a real problem, but meat is not the answer. The American Dietetic Association said in 1988 that vegetarians don't have a higher incidence of iron deficiency than non-vegetarians. If you are concerned about getting enough iron, avoid eating iron-rich foods along with substances that inhibit iron absorption: phytates (found in high-bran and unmilled cereals), polyphenols (such as tannins in tea) and calcium. Eat iron-rich foods along with foods containing vitamin C, which aids absorption. Good sources of iron include dried figs and prunes, dark-green leafy greens, legumes, certain whole grains such as quinoa and millet, blackstrap molasses, nuts and nutritional yeast. Acidic foods cooked in cast-iron pans are also good sources of the mineral."
  
• What About Calcium?
  Green leafy vegetables such as kale are as good or better than milk as calcium sources. Other good sources include: White/Wholemeal bread, Taco Shells, Oats, Soyabeans, Tofu, Almonds, Brazil Nuts, Pistachios, Sunflower Seeds, Sesame Seeds, Flax Seed, Carob, Carrots, Cabbage, Garlic, Parsley Spirulina, Chives, Seaweed, Cauliflower, Okra, Cassava, Figs, Papaya, Rhubarb, Molasses... The National Research Council itself (which set the RDA values in the first place), acknowledges that people have been able to maintain calcium balance on intakes as little as 200 - 400 gm/day. They recommended the 800 mg/day because of the excessively high protein diet of most Americans (see NRC, RECOMMENDED DIETARY ALLOWANCES, 9TH ed., 1980, p. 120-29)
  
• What About Vitamin A?
  Preformed vitamin A is not needed by the body, it can be synthesized by ingestion of carotene (often called provitamin A). Excess consumption of pre-formed Vitamin A can be dangerous. Good Carotene sources include: Green leafy vegetables, yellow fruits and vegetables.
  
• What About Vitamin D?
  Preformed vitamin D is not needed by the body, it can be synthesized by exposure to sunshine of dehydrocholesterol present in the skin. Vitamin D created this way lasts in the body for many months such that it is possible to "top-up" one's vitamin D levels over the summer for the coming winter. Excess consumption of pre-formed Vitamin D can be dangerous. The Vitamin D in cow's milk is artificially added. In the UK margarine is fortified with vitamin D by law and some soya milks are also fortified.
  
• I heard about color in your diet. What is it?
  Fruits and vegetables can be divided into five colour groups. To know more about it click link below. Veggies color guide