The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Knäcke (Knaecke)
Knäcke (Knaecke) also called Knäckebrot (Knaeckebrot) refers to crisp or crispy bread. In Germany, they can be bought in plastic packs with at least 6 pieces plain or with assorted nuts, like white and black sesame seeds, poppy seeds, pine nuts or pumpkin nuts or mixed nuts, like the one in the picture below.
Mangan
Deutsch: Mangan / Español: Manganeso / Português: Manganês / Français: Manganèse / Italiano: Manganese
Mangan is an essential trace mineral that plays a crucial role in various biological processes, particularly in the context of food and nutrition. It is involved in the metabolism of carbohydrates, proteins, and cholesterol, as well as in the formation of connective tissues and bones. The human body requires manganese for optimal functioning, and it is found in a variety of foods, including nuts, seeds, whole grains, and leafy vegetables.
Deficiency
Deutsch: Mangel / Español: Deficiencia / Português: Deficiência / Français: Carence / Italiano: Carenza
In the context of food and nutrition, a deficiency refers to the insufficient intake or absorption of essential nutrients required for optimal physiological function. Such inadequacies can arise from dietary imbalances, malabsorption disorders, or increased metabolic demands, leading to a spectrum of health impairments. The consequences of deficiencies range from subclinical manifestations to severe clinical syndromes, depending on the nutrient involved and the duration of deprivation.
Oxalate Content
Deutsch: Oxalatgehalt / Español: Contenido de oxalatos / Português: Teor de oxalatos / Français: Teneur en oxalates / Italiano: Contenuto di ossalati
The oxalate content in food refers to the concentration of oxalic acid and its salts, collectively known as oxalates, present in various plant-based and, to a lesser extent, animal-derived foods. These compounds play a significant role in human nutrition and health, particularly due to their potential to form insoluble crystals in the body, which can lead to health complications such as kidney stones. Understanding oxalate content is essential for dietary planning, especially for individuals with specific medical conditions or nutritional requirements.
Polenta
Deutsch: Polenta, Español: Polenta, Português: Polenta, Français: Polenta, Italiano: Polenta
Polenta in the food context is a dish made from boiled cornmeal that originated in Northern Italy but is now consumed globally. It can be served hot as a creamy, porridge-like consistency, or it can be cooled, solidified, and then baked, grilled, or fried into firm slices or shapes. Polenta serves as a versatile staple carbohydrate base, similar to rice, potatoes, or pasta.