Benefits Of Eating Cucumbers

Cucumber is a nutritious fruit with a high water content. Eating cucumber may help lower blood sugar, prevent constipation, and support weight loss. To maximize cucumber’s health benefits, eat the peel, too. Though commonly thought to be a vegetable, cucumber is a fruit.

1. Cucumbers are nutrient-rich

Cucumbers are low in calories but high in many important vitamins and minerals. One 10.62 ounce (301 gram) unpeeled, raw cucumber contain approximately:

  • Calories:¬†45
  • Total fat:¬†0.3 grams
  • Carbs:¬†11 grams
  • Protein:¬†2 grams
  • Fiber:¬†1.5 grams
  • Vitamin C:¬†8 grams
  • Vitamin K:¬†49 micrograms
  • Magnesium:¬†39 micrograms
  • Potassium:¬†442 milligrams
  • Manganese:¬†0.2 milligrams

Although the typical serving size is about one-third of a cucumber, eating a standard portion would provide about one-third of the nutrients above. Cucumbers also have a high water content. They’re made up of about 96% water. To maximize their nutrient content, cucumbers should be eaten unpeeled. Peeling them reduces the amount of fiber, as well as certain vitamins and minerals.

2. Cucumbers contain antioxidants

Antioxidants are molecules that block oxidation, a chemical reaction that forms highly reactive atoms with unpaired electrons known as free radicals. The accumulation of these harmful free radicals can lead to several types of chronic illness. Oxidative stress caused by free radicals has been associated with cancer and heart, lung, and autoimmune diseases. Fruits and vegetables, including cucumbers, are especially rich in beneficial antioxidants that may reduce the risk of these conditions.

3. Cucumbers promote hydration

Water is crucial to your body’s function, playing numerous important roles. It involves processes like temperature regulation and transporting waste products and nutrients. Proper hydration can affect everything from physical performance to metabolism. While you meet most of your fluid needs by drinking water or other liquids, you may get as much as 40% of your water intake from food. Fruits and vegetables, in particular, can be a good water source in your diet. Because cucumbers are about 96% water, they are especially effective at promoting hydration and can help you meet your daily fluid needs.

4. Cucumbers may aid in weight loss

Cucumbers could potentially help you lose weight in a few different ways. First of all, they are low in calories. Each one-cup (104-gram) serving contains 16 calories, while an entire 11-ounce (300-gram) cucumber contains 45 calories. This means you can eat plenty of cucumbers without packing on the extra calories that lead to weight gain. Cucumbers can add freshness and flavor to salads, sandwiches, and side dishes and may be used as a replacement for higher-calorie alternatives. Furthermore, the high water content of cucumbers could aid in weight loss as well.

5. Cucumbers may help lower blood sugar levels

Several animal and test-tube studies have found that cucumbers may help reduce blood sugar levels and prevent some complications of diabetes. A 2010 animal study induced diabetes in mice and supplemented them with cucumber peel extract. Cucumber peel reversed most of the diabetes-associated changes and caused a decrease in blood sugar. In addition, one 2016 test-tube study found that cucumbers may be effective at reducing oxidative stress and preventing diabetes-related complications. Further research is needed to determine how cucumbers may affect human blood sugar.

6. Cucumbers may support regular bowel movements

Dehydration is a major risk factor for constipation, as it can alter your water balance and make the passage of stool difficult. Cucumbers are high in water and promote hydration. Staying hydrated can improve stool consistency, prevent constipation, and help maintain regularity. Moreover, cucumbers contain fiber, which helps regulate bowel movements. In particular, pectin, the soluble fiber found in cucumbers, can help increase bowel movement frequency.

10 Fun Facts About Five Guys Burgers & Fries

Five Guys Fun Fact #1

The first Five Guys location opened in 1986 in Arlington, Va. Currently, there are more than 1,000 Five Guys restaurants in 47 states and Canada.

Five Guys Fun Fact #2

The name is in reference to¬†founder Jerry Murrell’s five sons, Jim, Matt, Chad, Ben, and Tyler, who all still help run the company today.

Five Guys Fun Fact #3

There are over 250,000 possible ways to order a burger at Five Guys.

Five Guys Fun Fact #4

People with peanut allergies, beware! In addition to complimentary peanuts offered at the counters of each location, Five Guys food is cooked in 100 percent peanut oil.

Five Guys Fun Fact #5

Five Guys means it when they say no delivery. Despite complaints from high up government officials, the fast food franchise once refused to deliver an order of 15 burgers to the Pentagon. To make it clear, the restaurant invested in a 22-foot sign that read¬†“ABSOLUTELY NO DELIVERY.”

Five Guys Fun Fact #6

Former NBA player and sports icon¬†Shaquille O’Neal owns 155 Five Guys restaurants, making up about 10 percent of all of the franchise locations.

Five Guys Fun Fact #7

Five Guys sold more than 300 locations within the first 18 months offering franchise opportunities in 2003. To date, the chain is considered one of the fastest growing franchises in the United States.

Five Guys Fun Fact #8

Former Washington Redskins kicker Mark Moseley is the full-time Director of Franchise Development at Five Guys.

Five Guys Fun Fact #9

Five Guys¬†came into existence after founders Jerry and Janie Murrell told their sons to either “”start a business or go to college.” They elected to take the business route, and put their college tuition toward opening the first location.

Five Guys Fun Fact #10

Five Guys tested 16 different kinds of mayonnaise before deciding on the recipe served at all of their locations.

Some Fun Facts About Bagels

The first bagel rolled into the world in 1683 when a baker from Vienna, Austria, was thankful to the King of Poland for saving Austria from Turkish invaders. The baker reshaped the local bread so that it resembled the King‚Äôs stirrup. The new bread was called ‚Äúbeugel,‚ÄĚ derived from the German word stirrup, ‚Äúbugel.‚ÄĚ

According to legend, the first bagel rolled into the world in 1683 when a baker from Vienna Austria was thankful to the King of Poland for saving Austria from Turkish invaders. The baker reshaped the local bread so that it resembled the King‚Äôs stirrup. The new bread was called ‚Äúbeugel,‚ÄĚ derived from the German word stirrup, ‚Äúbugel.‚ÄĚ

The traditional bagel is the only bread product that is boiled before it is baked.

Prepackaged bagels first became available in grocery stores in the 1950s. (Source: Einstein Brothers History of Bagels)

In 1960, the frozen bagel made its introduction and consumers had access to bagels even if they didn’t live near a bakery. (Source: Einstein Brothers History of Bagels)

To revive several-day-old bagels, microwave very briefly (15 seconds), or moisten with water and bake for 10 minutes in a 350¬įF oven or simply toast them.

Never refrigerate bagels or any bread product. Bread products go stale up to 6 times faster in the refrigerator. Leave at room temperature or freeze.

New McDonalds Burger Coming To The UK : The Hat T

McDonald’s fans will be spoilt for choice this summer as the fast food chain introduces several new additions to its menu. The star of the show will undoubtedly be The Hat Trick; a triple-patty burger served with two slices of cheese, grilled onions, mustard, and ketchup in glazed sesame seed buns. Other menu items will include sharing boxes, including a chicken share box (six Chicken Selects, 12 chicken McNuggets, two McNugget dips and two Select Dips). For cheese lovers, the beloved mozzarella bites are returning with a delectable tomato dip for £2.39.

As well as all that meat, there‚Äôs also two slices of cheese, grilled onions, mustard, and ketchup all served in a glazed sesame seed bun for the price of ¬£5.89, or ¬£7.69 as part of a medium meal. ‚ÄúIntroducing The Hat Trick, for when scoring once just isn‚Äôt enough. This winning new burger includes three 100 per cent beef patties, with two slices of cheese, grilled onions, mustard, and ketchup all in a glazed sesame seed bun.‚ÄĚ It looks like this coming out in the UK & US for now.

To accompany these, several classic dips have been given a makeover, with a new and improved recipe ‚ÄĒ including the Garlic Mayo, and the Sweet and Smoky BBQ. Both are being added permanently to the menu alongside Sweet Chilli as the perfect chicken companion. For cheese lovers, the iconic mozzarella bites are also making a comeback with a rich tomato dip (¬£2.39), and to finish off your meal there are some new sweet treats to choose from. A Skittles McFlurry is joining the line-up, as well as a Galaxy Chocolate and Raspberry Pie (¬£1.99).

5 Delicious & Flaky Facts About The Croissants

1. Croissants evolved from the Kipferl

According to culinary experts, the prototype of the modern-day croissant is the ‚Äúkipferl.‚ÄĚ It first appeared in Austria in the 13th century. Kipferl are small, curved, sweet pastries usually made out of yeast dough. They taste more like bread rolls, but due to the lack of lamination, they don‚Äôt possess the characteristic flaky texture of croissants.

2. Croissant’s origin is a great food legend

The history of croissants is truly the stuff of legend.  One often-told story claims that a Viennese baker created the croissant after the city defeated the Ottoman army at the Battle of Vienna in 1683. In celebration of the victory, the baker created a special pastry in the shape of a crescent moon, a symbol of Islam and the Ottoman flag. Thus, every bite of the pastry would be a symbolic expression of the Ottoman’s crushing defeat.

3. Marie Antoinette did not introduce croissants to France

Popular legend claims Marie Antoinette (1755-1793) introduced the kipferl, and thus the croissant, to France. Reports claim she was homesick for the taste of her native Vienna after her marriage to King Louis XVI of France. So she introduced the kipferl to Versailles when she asked the court bakers to make her the sweet pastry. Food historians dispute this fact as they believe croissants only became popular in France during the 19th century.

4. An Austrian entrepreneur popularized croissants in France

Historical evidence points to Austrian entrepreneur August Zang as the one responsible for introducing and popularizing the kipferl, the prototype of the modern-day croissant, to France. He opened the first Vietnamese bakery in Paris in 1838. The upscale boulangerie specialized in bread and pastries from his native Vienna, especially the kipferl. The kipferl quickly became popular, and many inspired French imitators. As they became more common, the French began referring to them as croissants because of their crescent shape.

5. The French croissant recipe only requires eight ingredients

Eight ingredients go into making a classic French butter croissant (croissant au beurre).

They include: butter, flour, water, milk, yeast, sugar, salt & eggs

Honey Garlic Sauce Recipe

This Honey Garlic Salmon recipe is all about the sauce. Just four simple pantry essentials in the right proportions ‚Äď soy sauce, honey, garlic and vinegar.

Ingredients

SALMON

  • 4¬†(6 oz each)¬†salmon filets
  • 1/2¬†tsp¬†kosher salt
  • 1/2¬†tsp¬†black pepper
  • 1/2¬†tsp¬†smoked paprika¬†(or regular paprika)
  • 1/4¬†tsp¬†blackening seasoning¬†(optional)

SAUCE

  • 3¬†Tbsp¬†butter
  • 2¬†tsp¬†olive oil
  • 6¬†cloves¬†garlic¬†minced
  • 1/2¬†cup¬†honey
  • 3¬†Tbsp¬†water
  • 3¬†Tbsp¬†soy sauce
  • 1¬†Tbsp¬†sriracha sauce
  • 2¬†Tbsp¬†lemon juice

Instructions

  • Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
  • IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
  • Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  • Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  • Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  • Garnish with minced parsley if desired.

What Is A Smashburger & Why Are They So Popular?

I started hearing about smashburgers a few years ago and now it’s everywhere. But what and why is there a craze for them? You might’ve assumed, like me, that the smash burger originated when the now nationwide chain, Smashburger (yes, very creative name), opened its first restaurant back in 2007. In reality, the very first smash burger may actually have been invented several decades prior. It got its name from a restaurant owner named¬†Bill Culvertson, when his employee smashed a burger on the grill using a can of beans and realized how much better it tasted.

When Smashburger starte, their idea was to create a burger from fresh 100% certified Angus beef that has been hand-packed into a ball, placed on a hot, well-seasoned grill, and smashed into a thin, savory patty. Placed on a buttered bun with a blanket of cheese, briny pickles, and a handful of other classic burger toppings, the new and improved burger quickly became a hit.

Smash Burger vs Regular Burger

So what really makes the two so different? Well, as you all are most likely aware, a¬†classic burger is made with a thicker patty that’s either been seasoned before shaping or just seasoned with salt and pepper (or not seasoned at all). They’re also often cooked to medium-rare or medium, which results in a nice, pink, and super juicy center. As you can guess from the intro, a smash burger is pretty much exactly what it sounds like. A loosely packed ball of ground beef that’s been placed on a hot pan or grill and then pressed firmly into a thin patty with a spatula or a cast iron press. The burger is usually pressed down onto the very hot cooking surface for at least 10 seconds to get a proper sear.

There’s not really a medium-rare in the smash burger world, but you’ll know it’s done when it’s nice and browned (almost slightly burned) on both sides. Even though classic burgers are also typically grilled, they’re not pressed down and flattened like smash burgers. Everything besides the burger patty (like the bun, toppings, sides, and¬†dipping sauces) is pretty much the same for both, depending on where you go. And of course, any version of burger deserves¬†great sides¬†to go with them.

The¬†Maillard reaction is a form of browning and is “loosely explained as a chemical reaction between amino acids and a type of sugar called a “reducing sugar,” located on the surface of food, in the presence of heat.” This reaction is what helps to create those incredibly deep and savory flavors and aromas we so often crave. Since most of the meat is pressed down onto the grill and browned, you’re getting more Maillard goodness than when cooking a regular burger. Remember: maximum browning equals maximum flavor. Not only that, but because they’re so thin, you can easily stack several on a bun ‚ÄĒ which BTW, also means an additional layer of melty cheese. And who doesn’t want that?

11 Fun & Tasty Facts About Milkshakes

Whether you prefer classic flavors like chocolate or vanilla, or adventurous combinations like cookies and cream or salted caramel, there’s no denying the irresistible allure of a cold and creamy milkshake.

  • Milkshakes have been around for over a century, evolving from sweetened milk to creamy ice cream treats. They‚Äôre enjoyed worldwide and can even be made dairy-free for those with dietary restrictions. The early versions were made with a blend of milk, cream, and flavored syrups.
  • From savory options to boozy treats, milkshakes offer endless flavor possibilities. They‚Äôre not just a dessert but a delightful and versatile beverage with a rich history dating back to the late 19th century.
  • The first milkshake was not made with ice cream! Contrary to popular belief, the first milkshakes did not contain ice cream. Instead, they were made with sweetened milk and flavored with malt powder.
  • The addition of ice cream to milkshakes gained popularity in the early 1900s, transforming them into the creamy, indulgent treats we know and love today.
  • Milkshakes can be made with a variety of ice cream flavors. From classics like vanilla and strawberry to more adventurous options like cookies and cream or salted caramel, the possibilities for milkshake flavors are endless.
  • Milkshakes can be customized with toppings and mix-ins. Add a cherry on top, sprinkle some chocolate shavings, or mix in your favorite candies or fruits. Milkshakes are a blank canvas for creativity and personalization.
  • The world‚Äôs largest milkshake was created in 2000. In 2000, the Australian Women‚Äôs Weekly attempted and succeeded in creating the largest milkshake ever made. It measured over nine meters tall!
  • Straws were invented specifically for milkshakes. In the late 19th century, the first wax paper straws were created specifically for enjoying milkshakes. Today, various types of straws are used to slurp up this delightful beverage.
  • Some milkshake enthusiasts celebrate Milkshake Day on September 12th. September 12th is designated as National Chocolate Milkshake Day, a celebration of this beloved drink. It‚Äôs the perfect opportunity to treat yourself to a delicious milkshake!
  • The Guinness World Record for the fastest milkshake drinker is 6.68 seconds. In 2012, Andre Ortolf set the record for downing a full glass of milkshake in just 6.68 seconds. That‚Äôs some impressive milkshake-drinking speed!
  • The largest milkshake bar is located in England. The Shakeaway milkshake bar in¬†Bournemouth, England, holds the record for the largest milkshake menu, offering an impressive selection of flavors and mix-ins.

German Pork Schnitzel

German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Most people will squeeze a lemon over them.

Ingredients for Pork Schnitzel:

  • 2 lbs boneless pork chops
  • 1/3 cup all-purpose flour
  • 1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
  • 1/2 tsp paprika
  • 1/2 tsp black pepper, freshly ground
  • 3 large eggs
  • 2 cups panko bread crumbs
  • Olive oil, canola oil or any high heat cooking oil to saute
  • Lemon wedges to serv

STEPS TO PREPARE

1. Trim pork chops of fat and slice into 1/2?-thick cutlets (use large sized pork chops). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4? to 1/8? thick.

2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and saut√© 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness ‚Äď juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).

A Simple Caramel Popcorn Recipe To Try At Home

Ingredients

  • 5¬†quarts¬†popped popcorn
  • 1¬†cup¬†butter
  • 2¬†cups¬†brown sugar
  • ¬Ĺ¬†cup¬†corn syrup
  • 1¬†teaspoon¬†salt
  • 1¬†teaspoon¬†vanilla extract
  • ¬Ĺ¬†teaspoon¬†baking soda

Directions

Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Place popcorn in a very large bowl. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove pan from heat and stir in vanilla and baking soda. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated. Divide popcorn between two large shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. Enjoy!