All the Colors of the Rainbow 2 – Yellow
The next color on the spectrum is yellow, and today we will not disappoint. While it was all too tempting to cover a more predictable yellow vegetable and fruit like corn or yellow peppers, it would have been unsatisfying, and would not make for a unique article. Then I recalled an interesting vegetable that my mother loved while I was growing up. The concept is still a little insane in my mind today, but it is definitely real and is a great gluten-free food for those with gluten allergies. Let’s give it up for:
This surreal plant was cultivated in China, a country that apparently cultivated a lot of the fruits and vegetables that we eat today. No one specifically knows when the squash was introduced to the country, but we do know that the first recorded cultivation of squash in China generally started around the 1850’s. The Spaghetti variety of squash was popularized in Manchuria, China, around the 1890’s. It made its way to the United States in the 1930’s thanks to the Japanese founded Sakata Seed Company, and was most popular during WW2.
Spaghetti squash is a hardy winter plant that can grow year-round, and are able to self-pollinate since they can carry both male and female flowers. There have also been recorded instances cross-pollination with zucchini plants.
Spaghetti Squash Nutrition
- One cup of the vegetable has only 42 calories, making this attractive for those who are on a calorie restricted diet.
- It contains only 10 grams of carbohydrates, and the carbs that they do have are considered complex.
- It contains 0 fat or cholesterol, making it perfect for those trying to avoid cholesterol intake.
- The squash also contains a good number of vitamins and nutrients such as Vitamin A, B1, B2, C, Beta-carotene, and potassium.
There is no definitive record for the beginning of lemon cultivation, however, its oldest traces were found in northern India. It made its rounds through the Middle East, Italy, and Africa thanks to Arab traders at around 200-100 C.E. Lemons were purely decorative, however, until the 1400’s. This citrus fruit made its way to the Americas, thanks to Columbus, and other Spanish conquistadors, and soon gained cultivation in both Florida and California during the late 18th century/early 19th century.
To this day, there are over 200 different lemon cultivators in the United States, and all of them are bred for specific traits, such as their oil, their pulp, or for disease resistance. They cannot be harvested through machines, and cannot be picked wet.
- Raw Lemons contain 29 calories and 89% water, making this a healthy snack.
- Lemons contain considerable amounts of vitamin C, an important antioxidant that contributes to skin and immune health
- They also have vitamin B6, a vitamin that converts food into energy.
- The citric acid of lemons is also beneficial for breaking up kidney stones.
- They are also a great flavor additive for water, smoothies, and soups.
Recipe: Lemon Chicken and Spaghetti Squash
This week’s combination is a healthy meal that goes well with the fall season. The fiber of the squash combined with the protein of the chicken and tasty lemon juice creates a healthy combination. Click on the photo below for the recipe.