Top 10 Healthiest Fruits

1. Strawberries



Strawberries have a high level of ellagic acid and anthocyanins, and are rich in vitamin C (95 mg per cup) and fiber (3.8 grams per cup).



Fruits provide many vitamins and carbohydrates to nourish the body and also to add variety to the diet. Apples are a great source of vitamin C, prevents the growth of harmful bacteria and help to fight cancer. Bananas are useful for problems such as constipation and diarrhea. Blueberries have a number of health benefits including anti-cancer, antiviral and anti-inflammatory properties. Mango are other sources of vitamin C. Research has also indicated that these fruits are beneficial for arthritis and other anti-inflammatory conditions because they have a cooling effect on the body. Here are top ten healthiest fruit to keep you fresh, healthy and full of life.



2. Apples

An apple has 3 grams fiber help you reach the 20 g fiber per day to meet 30 g. High-fiber diets can lower risk of cardiovascular disease



3. Banana

Bananas are a great source of potassium, an important role in heart health and muscle function plays. Plus each has 2 grams fiber.



4. Blackberries

This fruit has a whopping 10 grams of fiber in one cup.



5. Cherries

A good source of perillyl alcohol, which helps prevent cancer in animals. Heart-protective anthocyanins give cherries their color.



6. Blueberries

Blueberries help prevent and treat bladder infections by making it difficult for bacteria to the urinary tract walls.



7. Mangos

A single mango has enough beta-carotene to cover your RDA for vitamin A, while racking up 57 mg of vitamin C.



8. Oranges Fruit

An orange offers an impressive 50 mg to 70 mg vitamin C, 40 mcg folate and 52 mg of calcium.



9. Purple grapes

Offer three cardiac monitoring compounds: flavonoids, anthocyanins and resveratrol (green grapes are not rich in them)



10. Raspberries

Packed with 8 grams of fiber per cup, they also have vitamin C, ellagic acid and anthocyanins.



This is a guest post by Phil Kim blogs about health and wellness and conducts research in the philosophy of Mr. Ilchi Lee.

10 Strangest National Dishes Around the World

1. Shirako, Japan


Considering the popularity of caviar—not just in Japan, but worldwide—it’s not outlandish to imagine eating the male counterpart to fish roe. That is, milt—the sperm-filled reproductive glands of male fish (usually cod, anglerfish, or puffer fish). In Japan, it’s called shirako, which translates to “white children.” At best, when cooked, shirako has a creamy, custardesque texture. At worst, it’s an unctuous gooey blob served raw—and eaten proudly by only the most, er, seminal of Japanese diners.


Shirako Japan

Though many of these culinary ambassadors may seem bizarre to us, they’re often delicacies in their homelands. It’s not always our fault that we find them strange. Ethnic specialties are often made more palatable as they travel overseas. We may think we know everything about a country’s cuisine, but our domestic versions may barely resemble the originals.


2. Lutefisk, Norway

This traditional Norwegian dish is made from air-dried or salted whitefish and lye, the corrosive alkaline used in oven cleaners and drain openers. The trick to making a decent lutefisk is to incubate the fish in the lye solution for just the right amount of time that the fish fats don’t turn into soap. It’s ready when it has a jelly-like consistency—and smells awful. In 2008, more than 3,000 tons of lutefisk were snatched from Norwegian shelves.


Lutefisk Norway

3. Kenke, Ghana

It may sound innocent enough—fermented, partially cooked cornmeal—but kenke is one of the planet’s most pungent foods. Ground corn is soaked in water, then allowed to ferment for three days. The kernels are then partially cooked, wrapped in banana leaves, and steamed until they reach the consistency of warm, mushy polenta. Kenke is usually served with a stew of crushed tomatoes and pepper.


Kenke Ghana

4. Airag, Mongolia

Mongolia without airag would be like America without Budweiser. Both are mild, slightly acidic alcoholic beverages—but airag is made from fermented mare’s milk. During production, lactobacilli bacteria acidify the milk, and yeasts turn it into a carbonated and moderately alcoholic drink. To get the right consistency, the mix is stirred no less than one thousand times every day. The final product is around 18 proof—stronger than beer but weaker than wine.


Airag Mongolia

5. Trung Vit Lon, Vietnam

Need an aphrodisiac? Try eating a fertilized duck egg with a nearly developed embryo inside. The age of the egg is a matter of regional preference. Northerners often prefer theirs mature, when the chick is old enough to have a beak and claws. Trứng vịt lộn is boiled and eaten in the shell; the broth surrounding the embryo is sipped from the egg before the shell is peeled. Inside, the unborn chick’s bones are firm but tender.


Trung Vit Lon Vietnam

6. Capybara, Brazil

While cooks in Peru and Ecuador are busy serving guinea pig—the meekest of all rodents, known locally as cuy—some Brazilians grill up their larger, meaner cousins, known locally as capivaras. Adult capybaras can grow to four feet in length and weigh 140 pounds. The meat is usually marinated with crushed garlic, onions, pepper, bay leaf, and vinegar for five hours, and served up as a sort of casserole. Capybara was more popular centuries ago, in part because of the Catholic Church’s directive to skip meat on Friday. When European missionaries first encountered the capybara, they classified it as a fish.


Capybara Brazil

7. Black Pudding, England

Black pudding isn’t pudding at all, but a type of sausage made by combining blood with a filler and cooking until it will congeal when cooled. Fillers run the gamut from meat and fat to oatmeal and bread. Traditional British breakfasters indulge their vampiric tendencies with a few slices alongside baked beans, tomatoes, mushrooms, and eggs. They call it a fry-up—and while it’s guaranteed to inflate your cholesterol levels, it does cover many nutritional bases.


Black Pudding England

8. Boshintang, North and South Korea

Like it or not, in some places man’s best friend is man’s best-tasting friend. On the Korean peninsula, the most common dish involving dog meat is boshintang—a soup featuring meat from the noranke (“yellow dog”), which are raised specifically for human consumption. The meat is boiled with green onion, dropwort, perilla leaves, and perilla seed powder. Despite pressure from international animal rights groups, it’s still reportedly served at more than 6,000 restaurants in South Korea. Figures aren’t available for the north.


Boshintang North and South Korea

9. Muktuk, Greenland

Since roughly the last ice age, Greenland’s Inuits have been harpooning 3,500-pound whales from kayaks in the open ocean. During the brief summer they also hunt narwhals (the so-called “unicorns of the sea,” thanks to their long spiraled tusks). The dish made from the blubber and raw skin is called muktuk—and it’s considered a delicacy. The textured layers consist of the rubbery, hazelnut-flavored skin, the chewy white fat, and in between the two a thin, corklike protective layer (the hardest part to bite through).


Muktuk Greenland

10. Tacos de Sesos, Mexico

In a sly inversion of the old adage “The brain is a terrible thing to waste,” Mexicans are proud to serve up tacos de sesos. That’s cow brains—and, strictly speaking, they’re not unhealthy. But gray matter is very high in cholesterol—and according to the medical textbooks, bovine spongiform encephalopathy (a.k.a. mad cow disease) has an incubation period of up to 50 years. Brave this national dish at your own risk.


Tacos de Sesos Mexico