World's TOP 10

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in pickles,side dishes, or may be eaten raw with salt, chili, or soy sauce. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi, is popular throughout South Asia,prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar.Mangoes have been cultivated in South Asia for thousands of years.The ripe fruit varies in size and color. Cultivars are variously yellow, orange, red or green, and carry a single flat, oblong pit that can be fibrous or hairy on the surface, and which does not separate easily from the pulp. Ripe, unpeeled mangoes give off a distinctive resinous, sweet smell.It is the national fruit of India, Pakistan and the Philippines, and the national tree of Bangladesh.

Nigeria is on tenth place with mango production of 790,200 TONS/YEAR with 3.0 percent of world’s total mango production .Right here in Nigeria we have some variants like Kerosene mango (the ellipse-shaped lime-green specie with an aftertaste) and the much loved Sheri mango (the yellow to orange delicious and fleshy kind).The outer skin of a mango is smooth and green when un-ripe mangoes but turns into golden yellow, bright yellow or orange-red when ripened depending on the cultivar (like the Kerosene mango, which remains green even when ripe).

Philippine is on ninth place with mango production of 823,576 TONS/YEAR with 3.6 percent of world’s total mango production .The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango. Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango’ and is reputedly in the Guinness Book of World Records as the sweetest in the world.

Bangladesh is on eighth place with mango production of 1,047,850 TONS/YEAR with 3.9 percent of world’s total mango production . With the many varieties of mangoes in this country, there is always fresh mango available.Propagation and cultivation. There are nearly 100 cultivars of mango available in Bangladesh, but it is now, when summer is at its peak, that most mango trees bear fruit.

Brazil is on seventh place with mango production of 1,188,910TONS TONS/YEAR with 4.0 percent of world’s total mango production .January is the height of mango season in Northeastern Brazil. With the many varieties of mangoes in this country, there is always fresh mango available, but it is now, when summer is at its peak, that most mango trees bear fruit.

Indonesia is on sixth place with mango production of 1,313,540 TONS/YEARwith 4.1 percent of world’s total mango production .East Java is the main producer province for mango in Indonesia. Besides Java, the prospectives zones for mango extension are South Sulawesi, South East Sulawesi, West Nusa Tenggara, East Nusa Tenggara and East Kalimantan.The main varieties sold for export market are Arumanis and Gedong.

Mexico is on fifth place with mango production of 1,632,650 TONS/YEAR with 4.2 percent of world’s total mango production . The seeds first made their way to Mexico via the Philippines in the 17th century. Other varieties reached Mexico only during the 19th century, after following a circuitous route through Persia to Africa or Portugal and from there to the West Indies.Mexico produces five varieties of mangos for export to the U.S., each with distinctive qualities.

Pakistan is on fourth place with mango production of,1784,300 TONS/YEAR with 4.6 percent of world’s total mango production .The Indo-Pakistan mangoes are monoembryonic and seedlings differ invariably from each other. The wide variations among the seedling progeny have been responsible for the evolution of several choice varieties in both the countries which have been further multiplied by vegetative means and grown on large scale. These varieties have thus been called as “Horticulture Varieties”. That is how a large number of standard varieties have come onto being and are cultivated in the different parts of Indo-Pakistan.

Thailand is on third place with mango production of 2,550,600 TONS/YEAR with 6.5 percent of world’s total mango production .Brahm Kai Meu is a cultivar of the mango Mangifera indica, of Thai origin. Although it is relatively new in Florida, it appears to be doing very well so far, in terms of growth and yield.In Thailand, Brahm Kai Meu mango is eaten also in its green state. When ripe, Brahm Kai Meu stays relatively green with hardly any change in color.This mango is sweet and fibreless.

China is on second place with mango production of 4,351,593 TONS/YEAR with 11.2 percent of world’s total mango production .It was one of the most peculiar moments of the 20th century, when millions of Chinese workers started fervently worshipping mangoes in honour of Chairman Mao.The mango mania began in the autumn of 1968 when Pakistan’s Foreign minister arrived in Beijing and presented Chairman Mao with a case of the fruit.

India is leading at the top with mango production of 16,337,400 TONS/YEAR with 42.2 percent of world’s total mango production.Mango is the most important fruit of India. It is grown over an area of 1.23 million hectares in the country producing 10.99 million tonnes. It accounts for 22.1 per cent of total area (5.57 million ha) and 22.9 per cent of total production of fruits in the country.

Who wants to lose some good amount of weight without sealing their mouth up? It’s a good treat if someone gets to eat well and at the same time can help him/her to lose weight. Regarding that there are not some but various amounts of ingredients that help reduce your weight if you keep them in your meals on a regular basis. Of all those various ingredients Top tens have come up with the list of top ten best diet ingredients that will help you shed a good amount of weight in a matter of time.

The first that we are going to discuss is Edamame, on number ten the green soya beans are one amazing protein providers which make it easy and simple to digest compared to fats and carbohydrates. Per cup the soya beans provide 17g of protein in total. A research at the Federal University of Vicosa proved that if a person’s morning meal contained edamame that has soya proteins, he will lose 70 more calories than normal.

The beautiful green fruit does not only taste good but is one of the best diet foods which have 84 milligrams of Vitamin C. A study at the Arizona State University in Mesa showed that Vitamin C has a unique feature that it helps build Carnitin, a compound which further changes fats into cell mitochondria and then it used for energy during exercise.

How about a food that tells your brain not to eat any further? Sounds great! Sweet potatoes have Resistant Starch (RS) in them that turn up the fat scorching furnace in the body and RS also increase the production of the peptide hormone compounds which signal the brain not to eat more. so it would be ideal to have sweet potato in your meals avoiding the intake of fatty foods to bulk up the diet.

Yogurt itself comes up as a complete meal for you. A low fat and nonfat Greek Yogurt have at least 20% of the whole calcium needs that you have to intake in a day. Further the Calcium mineral slows down the production of cortisol, which is hormone that makes your belly fat store up.

Boil the eggs, make an incredible jumbo omelet or low fry it for yourself. Do whatever and however you like this ingredient, although it comes with a lot of options! The eggs are full of Choline, which is a compound known for the blockage of fat absorption. According to a study in the international study of Obesity, people who ate tw0 eggs and toast for their breakfast for almost a week reduced 65% more than the others who had their normal breakfast without eggs.

Olive oil is one of the main ingredients which is always discussed in the list of Diet foods. The mono-unsaturates that are found in the Olive Oil are such fats which turn on the genes that further fight against the fat and extra storage in the body.

These legumes at number four have a lot of Resistant Starch in them, which as discussed before help in shrinking the fat cells and reduce fats in the body. A study also showed that people who ate lentils of about ¾ cup in a day will burn up to 23% more fat compared to the people who did not have them in their meal.

When we say Quinoa, we say A LOT of Protein. Quinoa provides us with a lot of Amino Acids which further help in building a great metabolic system to energize a person. The more you take these in your meals, the more you are tending to lose the fats in the body.

‘An Apple a day keeps the doctor away’ at number two is the incredible fruit Apple. It won’t be wrong if we say, ‘An Apple a day keeps the Fat away’. It has 5 grams of Fiber in it and it not only fills up the tummy but also fights against other fats that are built up in the body by the other foods. It fights against and lets a person reduce more weight.

The Salmon fish stands as the number one ingredient/food for all the diet plan followers out there. The wild salmon fish has omega-3 fatty acids which help it fight against the flab more easily. It also alters some genes in the body that helps to burn the fatty material present in the body rather than storing further more. So if you love meat and want to have some amazing yummy food in your diet, grab a wild salmon fish and cook it the way you like.

For all the food lovers out there, travelling is essential, if you want to taste everything the world has to offer. That is why we have rounded up the most delicious flavours from around the globe, the most colourful dishes and the tastiest bites. Here are the top 10 cuisines from around the world.

Lebanon is the place where you can taste all the goodness the Middle East has to offer. Foods are generally based on Mediterranean diet which contains vegetables, little meat and are full of flavors. Perhaps the most famous dish worldwide is the appetizer mezze – a selection of dips, pickles, salads and nibbles with Arabic bread. It also includes an abundance of fruit, fresh fish and seafood and little animal fat. The country is also famous for the Arabic sweets, Tripoli being referred to as the “Sweet Capital” of Lebanon.

With a significant influence from the Turkish and Italian cuisine, the Greek cuisine is  focused around olive oil, vegetables and herbs specific to the Mediterranean region. Eating in Greece is a different experience from Greek restaurants in other countries. Restaurants now offer an authentic eating experience, being up to date with the latest culinary trends and stocked up with regional specialties. The Taverna and Estiatorio are considered the places where you can find affordable authentic cuisine.

For a lighter approach on food, we turn to the Spanish cuisine containing a variety of meat and fish, as well as vegetables. It is also influenced by the seafood available from the surrounding waters. Spanish cuisines use the most oil among all Western and Central European cuisines. One of the most popular drinks in Spain that goes perfectly with its national dishes is sangria, a drink made of wine and fruits.

Known for its variety, aspect and quality of ingredients, Japanese cuisines are rapidly becoming a trend worldwide. White rice and soybeans are the main ingredients you should expect to find in almost all dishes. According to Michelin Guide, that ranks cities worldwide for their restaurants, Tokyo is the most ‘delicious’ city, with 150 top-ranked restaurants, as opposed to Paris and London that have 148.

Known for its varied flavours and spices, Mexican Cuisine is influenced by the Spanish conquistadores’ interactions with the Aztec communities. Most of the Mexican food we eat today is a delicious combination of ancient traditions, Aztec, Mayan and Spanish. The French also had their part in the story adding baked goods, such as sweet breads and the bolillo. You can easily choose the restaurant you are going to eat in by popularity: restaurants with good food usually attract all the customers. There are also exotic options for your menu, such as iguana, insects, rattlesnake, deer and even spider monkey!

Thai food with its balanced mix of hot, sour, bitter and sweet, is a good enough reason to visit the country. The foods are characterised by its use of fresh herbs and flavours, such as lime juice, lemon grass and fresh coriander. Similar to many Asian cuisines, rice is the main component in Thai food, also you will often come across nam pla, a strong fish sauce, shrimp paste and noodles. Raw beef, fermented fish paste or deep fried insect larvae are mostly present in the Northeast, where eating insects in fairly common.

One of the world’s most sophisticated and diverse cuisines, only one part of this cuisine is known to the world. This food served in restaurants worldwide is North Indian, also known as Mughlai or Punjabi. There are other 3 categories of Indo-pak cuisine: South, East and West. The foods are mostly vegetarian, but many include lamb, goat, chicken meat and even fish. this cuisine is usually very spicy, so in order to enjoy the food, start slowly and in a few weeks you’ll get accustomed to the flavours. Meals are usually eaten without cutlery, while seated on the floor, but these traditions are starting to change for the restaurants oriented to the Europe or the US diners.

Originating in various parts of China, this cuisine has now spread throughout the world, Chinese cuisine is eaten by a third of the world’s population every day. The cuisine is easy to create, economical and tasty. Most of the food is prepared in bite-sized pieces because the Chinese culture regards knives and forks as weapons. Usually every person at the table is given a bowl of rice while the other dishes are shared by everyone at the table. Some dishes are cooked from endangered species, such as facai moss while others come from meat you would want to avoid such as dog.

Perhaps one of the oldest in the world, the Italian cuisine can be traced back to the 4th century BC. It became what is today along with the discovery of the New World, that brought potatoes, tomatoes pepper or maize on the list of ingredients. An Italian meal is structured into several sections: antipasto (the appetizer), primo (pasta or rice dish), secondo (meat course), dolce (dessert). Italy is also famous for over 400 kinds of cheese, including the famous Parmigianino Reggiano, and 300 types of sausages.

Starting with the Middle Ages that brought rich banquets to the French Revolution, where refined techniques were used, French Cuisine can be called in the 21st century “haute cuisine”. It is as popular as the poetry or French arts. Pastries are a large part of French cooking. Cheese and wine are also a major part of the cuisine, being perhaps the most famous of all. The modern restaurant has its roots in French culture, so restaurants there are bountiful. In Paris alone, there are over 5,000 places to eat, with prices and menus to suit anyone’s taste.

Everyone loves to snack almost as much as we want to lose weight. But according to recent research by the USDA, our snacking habits are adding too many calories and too few nutrients to our diets. It doesn’t have to be this way:

Eating snacks with the right ratio of nutrients, with the right calories, will help keep you body energized and help you lose weight. Protein (plus exercise) fuels the growth of lean muscle mass, which boosts metabolic rate and increases calorie burn. Fiber, meanwhile, helps improve digestion and keeps you from binging on fats and sugars.

Almost any fruit is going to make a great snack, but you usually want to pair it with a bit of protein to make it more satisfying. Our pick for a protein-fruit pairing: one large apple and one cup of skim milk. This duo will give you 10 grams of protein and 5 grams of fiber for just over 200 calories.

One cup of edamame, or boiled soybeans, contains 17 grams of protein, 8 grams of fiber, and 189 calories. A perfect snack all by itself! Serve hot or cold, season with salt, and enjoy.

These are a great source of lean protein plus healthy Omega-3s. For about 200 calories, you can enjoy 3 ounces of light tuna and 6 whole-wheat crackers—complete with 3 grams of fiber and 20 grams of protein.

Lentils are a good source of iron, a metabolism-boosting nutrient that 20% of us don’t get enough of. This savory recipe makes four 180-calorie servings, with 10 grams each of protein and fiber.

In the morning, and split it in half for two snacks throughout the day. Each half contains 200 calories, 3 grams of fiber, and more than 20 grams of protein.

In the beginning of the week spread it on crackers and eat with veggies when hunger strikes. Pair a quarter-cup serving with 2 cups of raw, chopped cauliflower, for example, for a total of 11 grams protein, 8 grams fiber, and 199 calories.

Toast with walnut is a healthy mid-day snack with 200 calories, 11 grams protein, and 3.5 grams fiber. Not only will it help prep your body for fat burn, but it may also boost your energy levels

Salads aren’t just for mealtime—when they’re about 200 calories, they make a great afternoon snack, as well. This one has 11 grams of protein and 8 grams of fiber, thanks to super food lentils and plenty of veggies.

Green tea has been shown to help dieters lose more weight, according to a study published in the American Journal of Clinical Nutrition, thanks to its metabolism-boosting antioxidant compound called EGCG. Most research on green tea for weight loss has been inconclusive, but that either way it’s a healthy, tasty way to stay hydrated throughout the day