The benefits of GRAPEFRUIT in weight loss

        Grapefruit is a fruit divided into juicy sections containing seeds, tropical such as Thailand, Vietnam, southern China, Malaysia and Indonesia, belongs to the category of "citrus fruit", a generic term used to designate fruits of greenish color with bark (skin) with acid taste. The best months of Grapefruit: July and August, November, December and January. It's a fruit bigger than the fruit we know. It may have the shape of a pear, although this is not always the case. This refreshing fruit, with a sweet bitter taste and a tangy pink flesh, contains a cocktail of antioxidant vitamins and antioxidants under its yellow bark. Grapefruit has many nutritional benefits that are essential for everyday life.

      Studies have also shown that the consumption of citrus fruit, including grapefruit, is specifically related to the prevention of certain types of cancer, such as cancer of the mouth, pharynx, esophagus, stomach cancer, or even colon cancer.

     The consumption of two grapefruits a day would have the property of lowering blood cholesterol and triglyceride levels. In subjects with hypercholesterolemia

     Grapefruit consumption could play a role in weight loss as part of a balanced diet and regular physical activity in obese people A study of obese people with metabolic syndrome revealed that eating half a grapefruit a day before each meal for 12 weeks resulted in a weight loss of 1.6 kg greater than that in the control group.

Grapefruit essential oil In massage, a few drops of grapefruit essential oil diluted in a vegetable oil help fight against cellulite and restore a tonic appearance to the skin. Grapefruit essential oil is also helpful in stimulating blood circulation and limiting water retention.

Grapefruit composition 

Nutritional values per 100 g
Energy (kCal)	42 kCal
protein	0,77 g
lipids	0,14 g
carbohydrates	10,66 g
fibers	1,6 g
Water	88,06 g

Vitamins and the like
Vitamin A and provitamin A	58 µg
Provitaminic carotenoids A
Beta carotene	686µg
Alpha Carotene	3 µg
Beta-cryptoxanthin	6µg
Thiamine (Vitamin B1)	0, 043 mg
Riboflavin (Vitamin B2)	0,031 mg
Niacin (Vitamin B3 or PP) in total niacin equivalent	0, 33733 NE
Niacin (nicotinic acid)	0,575 mg
Pantothenic acid (Vitamin B5)	0,204 mg
Vitamin B6	0,053 mg
Total folates	13 µg
Vitamin C	31,2 mg
Vitamin E (tocopherols)	0,13 mg
lycopene	1419µg
Lutein and zeaxanthin	5µg

Minerals and trace elements
Potassium	135mg
Phosphorus	18 mg
Calcium	22 mg
Magnesium	9 mg
Iron	0,08 mg
Zinc	0, 07 mg
Copper	0,032 mg
Manganese	0,022 mg
Selenium	0,1µg

Protein (0.77 g)
Amino acids
Aspartic acid	0,138 g
Glutamic acid	0,197 g
alanine	0,024 g
arginine	0,087 g
cystine	0,008 g
wistaria	0,015 g
histidine	0, 008 g
Isoceuline	0,008 g
leucine	0,015 g
lysine	0,019 g
methionine	0,007 g
phenylalanine	0,046 g
proline	0,063 g
serine	0,028 g
threonine	0,013 g
tryptophan	0,008 g
tyrosine	0,008 g
valine	0,015 g

Carbohydrates (12.54 g)
Carbohydrates (sugars) available
Simple sugars and other sugars	6,89 g
Sucrose	3,51 g
Glucose	1,61 g
Fructose	1,77 g

The benefits of grapefruit

• REDUCES CHOLESTEROL

• HAS ANTI-INFLAMMATORY PROPERTIES

• AN ANTI-GLYCEMIC POWER

• COMES TO FIGHT OBESITY

• GOOD FOR THE SKIN

• A POWERFUL ANTIOXIDANT

• REDUCES THE RISK OF CANCER

    Finally, flavonoids (another antioxidant) are found in the zest of grapefruit, reduce the risk of developing Parkinson disease.

                                         

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The nutritional and health value of GREEN BEANS

     

     Green beans are recommended in our diet, yet they are perfect for our health. They have become masters of our plates, his qualities in terms of nutrition have mainly given him the title of master of our meals in addition to its delicious taste. Green beans are slimming foods that quickly fill the feeling of hunger, rich in fiber and mineral salts, low in calories, easy to prepare. They are beneficial for your heart and other body organs.

Nutritional composition of green beans

     For each nutrient, the tables provide information on the average quantity * as well as the minimum and maximum quantities * per 100 g net of cooked green beans.

Components	Qty	Min - Max
Water	89.3 g	89.2 - 89.5 g
Protein	2 g	1.31 - NC g
Lipids	0.17 g	0.14 - 0.28 g
Saturated fatty acids	0.042 g	-
Carbohydrates	3 g	-
Sugar	1 g	NC - 1.55 g
Fibers	4 g	3.2 - NC g

Vitamins	Qty	Min - Max
Provitamin A Beta carotene	137 µg	NC - 420 µg
Vitamin A Equivalent	22.83 µg	NC - 70 µg
Vitamin B1	0.05 mg	NC - 0.074 mg
Vitamin B2	0.08 mg	NC - 0.097 mg
Vitamin B3	0.34 mg	NC - 0.61 mg
Vitamin B5	0.05 mg	NC - 0.074 mg
Vitamin B6	0.05 mg	NC - 0.056 mg
Vitamin B9	33 µg	-
Vitamin C	5 mg	NC - 9.7 mg
Vitamin E	0.45 mg	0.1 - NC mg

Minerals and trace elements	Qty	Min - Max
Calcium	55.3 mg	28 - 73.7 mg
Copper	0.081 mg	0.029 - 0.15 mg
Iron	0.6 mg	0.1 - 1.11 mg
Iodine	5 µg	-
Magnesium	22.3 mg	7 - 34.7 mg
Manganese	0.19 mg	0.1 - 0.58 mg
Phosphorus	36 mg	19 - 42 mg
Potassium	174 mg	56 - 250 mg
Selenium	10 µg	-
Sodium	5.8 mg	0 - NC mg
Zinc	0.2 mg	0.1 - 0.38 mg

The benefits of beans

• Decrease the effects of menopause.

• Reduce the risk of colon cancer.

• Protect your joints.

• Contain fibers that protect your heart.

• Improve bone density.

• Promote transit

• Losing weight

• facilitate the control of type II diabetes

• Contribute to the prevention of cardiovascular disease

• better satisfy the appetite by quickly causing the feeling of satiety.

How to succeed perfectly cooking green beans?

     As you can see, cooked beans are preferable to canned ones. Even if you have the laziness to cook them think about all the nutrients you will lose, on the other hand, in cooking there is a way to do it: it is better to cook them with steam rather than directly in the water. Essential nutrients tend to migrate beans to cooking water. Do not let them escape and steam them you will not regret it.

Contraindication

      Any excess is harmful and green beans would not be an exception. If we consume a lot with the combination of a carbohydrate badly assimilated by our body (raffinose) it can ferment in our colon and cause flatulence.

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