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The B-group vitamins do not provide the body with fuel for energy, but they are needed to help the body to use the energy-yielding nutrients (such as carbohydrates , fat and protein ) for fuel. They also help cells to multiply by making new DNA. Even though the B-group vitamins are found in many foods, they are water soluble and are generally quite delicate. They are easily destroyed, particularly by alcohol and cooking. Food processing can also reduce the amount of B-group vitamins in foods – either by destroying them, or in white flours, white breads and white rice removing the parts that contain the most B-group vitamins. This is one of the reasons white flours, white breads and white rice are less nutritious than their wholegrain counterparts. The body has a limited capacity to store most of the B-group vitamins (except B12 and folate, which are stored in the liver). A person who has a poor diet for a few months may end up with B-group vitamins deficiency. For this reason, it’s...

Daikon is a very-low-calorie vegetable yet has an impressive nutrient profile. One 7-inch (18-cm) daikon weighing 12 ounces (338 grams) packs the following nutrients: Calories: 61 Carbs: 14 grams Protein: 2 grams Fiber: 5 grams Vitamin C: 124% of the Daily Value (DV) The vitamin is mainly concentrated in the plant’s leaves, in fact, daikon’s leaves are richer in vitamin C than oranges. Folate (B9): 24% of the DV Calcium: 9% of the DV helps promote healthy bone growth and thereby lowers the risk of osteoporosis. Daikon leaves especially are an excellent source. Magnesium: 14% of the DV Potassium: 22% of the DV Copper: 19% of the DV Raw daikon contains protease and amylase, types of digestive enzymes which facilitate the digestion of proteins and carbohydrates. The antioxidants in daikon were found to trigger bile flow. It also contains enzymes that enable the breakdown of fats, which makes it ideal for people with impaired digestion.  Cut them just prior to eating because in j...