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Phytohaemagglutinin is a lectin found in plants, especially certain legumes. PHA actually consists of two closely related proteins, called leucoagglutinin (PHA-L) and PHA-E. These proteins cause blood cells to clump together. PHA-E cause erythrocytes to clump. PHA-L causes leukocytes to clump. Phytohaemagglutinin has carbohydrate-binding specificity for a complex oligosaccharide containing galactose, N-acetylglucosamine, and mannose.
Nattō, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Vigna mungo, also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the Phaseolus to the Vigna genus. The product sold as black lentil is usually the whole urad bean, whereas the split bean is called white lentil. It should not be confused with the much smaller true black lentil.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
The asparagus bean is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean, bodi, and bora. Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis is a more accurate approximation.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Dal bhat is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, India and Pakistan, Bangladesh. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhat or chawal means "boiled rice" in a number of Indo-Aryan languages.
Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa is a famous variant among the Indians, Tibetans and Nepalese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken. There are numerous varieties of thukpa which includes:
Newa cuisine is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu in Nepal. Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc. Dhindo (ढिंडो) is a traditional food of Nepal.
Rājmā[raːdʒmaː], also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in India, Nepal, Bangladesh and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. Rajma chawal is kidney beans served with boiled rice.
Liangfen, also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.
Samay baji is an authentic traditional dish of Newar community in Nepal. In recent years this food has become one of the main attractions of Nepal. It is considered as a typical dish of the Newar community in Nepalese people. This dish has been passed down from many generations and is still much appreciated by the people. There are no specific seasons for this dish to be served but it is mostly served during auspicious occasions, in family get-togethers and Newari festivals. Samay baji is eaten as a starter in every festival, every religious activities and pujas. This is served in Sharada as well. It is eaten throughout the year because of its simplicity; it is easy to make and can be stored for a long time. The samay baji is also served during the major festivals of Nepal like Indra Jatra, Dashain, Tihar. This dish is served in almost all the activities of Newari people.
Kwāti is a mixed soup of nine types of sprouted beans. It is a traditional Newari dish consumed on the festival of Guni Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar. It is also known and widely consumed as Gedagudi in the Mithila Region of Nepal, historically aligned down to Kingdom of Nepali people.
Aloo tama or aloo bodi tama is a Nepali soup dish made of fermented bamboo shoots, potatoes and black-eyed peas.
Brongkos is a Javanese spicy meat and beans stew, specialty of Yogyakarta and other cities in Central Java, Indonesia.
References
- ↑ unique_path (2022-03-14). "Top 10 Popular Foods in Nepal". Unique Path Trekking. Retrieved 2023-03-20.
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