Pho is known for its delicious broth, but this is where the healthy diner needs to exercise caution: the exact numbers vary widely depending on the recipe, but a standard bowl can easily supply thousands of milligrams of sodium â and thatâs before adding any extra condiments like hoisin sauce or Sriracha.
Konnyaku is a traditional Japanese jelly-like health food made from a kind of potato called âKonnyaku potatoâ and calcium hydroxide or oxide calcium extracted from eggshells. The Konnyaku potato is native to Indonesia and is a kind of herbaceous perennial plant called âAmorphophallus Konjacâ(K.
There is so much spoken about spices and condiments like cloves, cardamom, cinnamon, turmeric, and tamarind, but we hardly hear about kokum. Kokum is a very good antioxidant [combats free radicals]. It is also rich in citric acid, hydroxicitric acid [HCA], malic acid, polyphenols and acetic acid.The seeds have between 23 â 25 per cent oil, which solidifies on room temperature and becomes like butterâ kokum butter, which also has healing properties.here is so much spoken about spices and condiments like cloves, cardamom, cinnamon, turmeric, and tamarind, but we hardly hear about kokum. Kokum is a very good antioxidant [combats free radicals]. It is also rich in citric acid, hydroxicitric acid [HCA], malic acid, polyphenols and acetic acid.