Fresh shell eggs may contain bacteria. When cooking eggs, be sure to heat them to a safe internal temperature above 160°F (71°C) to kill any bacteria that may be present.

According to nutritionists, hard-boiled eggs are considered perishable items. At room temperature of 77°F(25°C), hard-boiled eggs can only be stored for up to one day.

Facts have proved that the low temperature of the refrigerator will greatly reduce the activity of bacteria, thus effectively extending the shelf life of food.

However, bacteria and microbes are so adaptable that they can still reproduce in the refrigerator.

According to The American Egg Board, Hard-boiled Eggs Have a Shelf Life of One Week in the Refrigerator.

Experience has shown that the quality of hard-boiled eggs also begins to decline if refrigerated for longer

 The delicious and juicy red flesh of watermelon is rich in vitamins, minerals and lycopene, which is very beneficial to health.

A complete watermelon can be stored for about 2 weeks in the refrigerator, while it can only be stored for about 1 week at room temperature.

To store a cut watermelon, wrap the cut side tightly with plastic wrap and place in the refrigerator.

Plastic wrap can be tightly attached to the cut watermelon to forming a seal against outside odors, air and bacteria.

Practice has proved that if the cut watermelon is wrapped in plastic wrap and placed in the refrigerator, its appearance, taste and freshness will not change within 4 to 5 days.

In fact, the combined effect of plastic wrap and low temperature can effectively prolong the shelf-life of watermelon and keep the watermelon's moisture and locking the freshness.

 One of the oldest tree species in Central and Western Asia is the pistachio tree. Research indicates that pistachios have been grown and consumed over 7,000 years.

A nut with a high nutritional density is the pistachio. They are quite filling to eat since they have a wonderful creamy flavour with a hint of Vitamin E and lutein, two naturally occurring antioxidants, may both be found in abundance in pistachios.

Consuming pistachios on a regular basis helps slow down the ageing process by scavenging dangerous free radicals, repairing cells, and enhancing cell vitality.

Additionally, pistachios have the greatest phytosterol concentration of any dry fruit. Reducing blood lipids is a significant benefit of phytosterol.

Pistachios are therefore referred to as the "guardian of the heart," and frequent pistachio consumption can lower the risk of cardiovascular disease.

Pistachio nuts weigh roughly 0.7g and have 4 calories per kernel. Avoid overindulging in pistachios. Simply eat 15 pistachios per day.

 Tofu has a more than 2,100-year history and is made from soybeans. It was first produced in ancient China.

Green and nutritious tofu is rich in high-quality protein as well as a number of trace elements that are essential for the body.

Although tofu is completely flavourless and bland, it is a superb flavour absorber and readily takes on the flavours of any other ingredients or spices when used in cooking.

Because of this, tofu is a chef favourite. Tofu may be made into a delicious dish by talented cooks.

Tofu is a high-protein, low-calorie food. Tofu has only 70 calories and 8 grammes of protein per 100 grammes.

Tofu is a fantastic source of calcium to supplement the body because it is high in calcium; 100 grammes of tofu contain 140–160 mg of calcium.

100 grammes of tofu contain 28 mg of soy isoflavones, making it a great source of these compounds. The American Cancer Society emphasises the anti-cancer qualities of soy isoflavones.

Tofu has a rather high purine concentration, with 100 grammes containing roughly 75 milligrammes of purine. Gout sufferers should avoid tofu.

 One of the healthiest vegetables and a top supplier of carotene are carrots.

Compared to most vegetables, carrots have 30–40 times more carotenoid. Natural antioxidant beta-carotene is commonly employed in pharmaceutical and healthcare goods.

Carotene is a precursor to vitamin A, which is essential for maintaining healthy vision, boosting the immune system, and reducing the chance of contracting a number of diseases.

A medium carrot has an approximate weight of 80 grammes and 3.8 milligrammes of beta- and 3.3 mg of alpha-carotene.

Carotene is primarily present behind the carrot skin, which is a thin, nearly transparent layer, according to studies.

The most significant nutrient in carrots is beta-carotene. The majority of the carotene is removed when the skin of a carrot is peeled.

 Although garlic is beneficial, moderation is key. The WHO advises consuming 1 to 2 cloves of garlic daily.

Being a pungent meal, garlic can induce symptoms including upset stomach, diarrhoea, abdominal pain, bloating, and bad breath when consumed in excess.

A raw garlic clove has 15 calories, 3 grammes of carbs, 0.58 grammes of protein, 2.85 mg of vitamin C, 1.29 mg of selenium, and 0.15 mg of iron, making it a nutrient-dense food.

Only consuming raw garlic can enhance the health advantages of the herb, according to scientific research.

Alliin and alliinase are found in garlic. Under the influence of airborne oxygen, garlic that has been crushed or mashed will produce allicin.

The main active component of garlic, allicin, has potent antibacterial and anti-inflammatory qualities that can strengthen the body's defence mechanisms, the immune system, and general health.

A food that promotes longevity is garlic. Garlic is second on the list of foods that promote longevity in the world.

Particularly fond of raw garlic, Germans use 8000 tonnes of it annually.

With an average longevity of more than 80 years, Germany is among the nations with the greatest life expectancies. Germans think that eating garlic regularly has a direct impact on their longevity.

 India is the home of pepper, one of the most widely used spices in the world. Indians have been gathering and consuming pepper since 3,500 years ago.

The only real distinction between black pepper and white pepper is when and whether or not the little berries of the same pepper plant are plucked.

Unripe green berries used to make black pepper are harvested and dried, which causes the skin to wilt and turn black.

Red berries that are fully ripe are fermented by soaking in water to produce white pepper. The outer shell is finally peeled off, exposing the white interior seeds.

The flavour of black pepper is significantly stronger than that of white pepper, which has a high pungency, because the skins of the unripe berries are kept.

White pepper has a considerably milder flavour than black pepper, being faintly flowery, earthy, and spicy.

In addition to crude fat, crude protein, lavonoids, lignans, and aromatic compounds, pepper also includes 8% to 9% piperine, 1% to 2% volatile oil, and other substances that aid in digestion, remove grease, and remove the smell of fish.

 One of the healthiest vegetables and a top supplier of carotene are carrots.

Compared to most vegetables, carrots have 30–40 times more carotenoid. Natural antioxidant beta-carotene is commonly employed in pharmaceutical and healthcare goods.

Carotene is a precursor to vitamin A, which is essential for maintaining healthy vision, boosting the immune system, and reducing the chance of contracting a number of diseases.

A medium carrot has an approximate weight of 80 grammes and 3.8 milligrammes of beta- and 3.3 mg of alpha-carotene.

Carotene is primarily present behind the carrot skin, which is a thin, nearly transparent layer, according to studies.

The most significant nutrient in carrots is beta-carotene. The majority of the carotene is removed when the skin of a carrot is peeled.

The carrots don't even need to be peeled; simply give them a quick wash under the faucet

 Eggs are frequently referred to as "all-nutritional food" since they nearly always contain all of the necessary nutrients for human health.

The technique of cooking has a direct impact on the caloric content of eggs.

A medium-sized egg has only about 60 calories, whether it is poached or cooked. The number of calories in eggs remains constant.

However, scrambled eggs are heavy in calories as opposed to boiled or steamed eggs.

A scrambled egg adds 38 calories and 4.5 grammes of fat when combined with a teaspoon of butter or vegetable oil.

Eat boiled or steam-cooked eggs rather than scrambled eggs to reduce weight.

The fruit pawpaw has all the nutrients the body needs. It contains a lot of antioxidants like lycopene, vitamin C, and A, all of which support healthy, youthful skin.

It can be applied externally to the skin and hair as well as taken orally to benefit from it.

bay.

The advantages of pawpaw on the skin are as follows:

1. lessens wrinkling

Lycopene, an antioxidant that fights wrinkles and fine lines and gives one's skin a wrinkle-free appearance, is abundant in pawpaw. It can also increase skin suppleness, giving skin a smooth, velvety appearance.

2. Reduces acne

The pawpaw fruit contains the enzymes papain and chymopapain, which are known to lessen skin inflammation. Additionally, it contains mild exfoliating capabilities that help remove dead skin cells from the skin that, if left on the skin, may block pores.

Additionally, pawpaw contains flavonoids, making it a powerful antibacterial and antifungal agent that fights acne-causing germs.

3. Gets rid of skin debris

Dead skin cells can be removed from the face by using ripe, mashed pawpaw. You'll have smooth, vibrant, and younger-looking skin as a result of it helping to remove dirt and other impurities from the skin.

4. Calms inflamed skin

Pawpaw is a good fruit for calming inflamed skin since it contains healing enzymes. It also provides sunburn treatment.

5. Lightens the skin tone

Among young women, dark spots and blemishes are frequent skin issues. Fortunately, pawpaw can assist in getting rid of them.

How to care for your skin with pawpaw

1. A ripe pawpaw can be cut, mashed, and spread on your face. Let 20 minutes pass. For best results, follow up with a lukewarm water rinse. can keep doing the same thing for a week.

2. By simply massaging the skin with the pawpaw peel's interior.

3. On benefit from it, combine it with honey and apply it to the skin or face.

 Bananas help you fall asleep and can enhance the quality of your sleep. According to research, this theory might have scientific support.

Bananas are a great source of tryptophan, an important amino acid that the body cannot generate on its own.

Tryptophan enters the body where it is turned into serotonin, a precursor to melatonin that can aid in melatonin synthesis.

Bananas are also a good source of magnesium, with a medium banana containing roughly 35 milligrammes. Additionally, magnesium encourages the production of melatonin.

Humans are hypnotised by melatonin, which can shorten the time it takes to fall asleep, possibly lengthen sleep, and support the maintenance of good sleep habits.

As a result, melatonin is also referred to as the body's "natural sleeping pill."