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The Encyclopedia Of Nutrition And Good Health - M

Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần M | M maca Lepidium peruvianum Lepidium me-yenii The dried root of a cruciferous vegetable related to the radish maca is native to Peru where it has been used as a food staple and a medicine by the indigenous people for thousands of years. Maca s principle constituents include protein about 11 percent calcium about 10 percent magnesium and potassium. Other nutrients include iron silica iodine manganese zinc and copper. It is available in dry powder liquid extract and capsule form. Although unproven claims of maca s health benefits center on its alleged ability to balance the body s hormone levels. Advocates say maca eases the symptoms of menopause including hot flashes and vaginal dryness enhances libido in both men and women strengthens bones promotes healthy skin nail and hair growth increases fertility and elevates mood. macaroni A form of pasta in which pieces of wheat dough are formed into various shapes and dried. Macaroni includes pasta strands such as spaghetti shells conchiglie or tubes cannelloni elbow macaroni or ziti and it can be bent corrugated straight or spiraled. Macaroni is composed of flour from durum wheat a hard wheat rich in protein farina a coarsely ground endosperm of other wheats and semolina the coarsely milled starchy endosperm of durum wheat after bran and germ have been removed. semolina farina and durum wheat flour can be used in any combination or they can be used separately. semolina is high in protein which gives dough the strength to hold up to the mechanical processing needed to make pasta. A small amount of disodium phosphate is added to make pasta cook more quickly. Since January 1998 all enriched pasta flour rice cornmeal and other cereal grain products in the United States have been fortified with folic acid to help reduce the incidence of neural tube defects in newborn babies. Products marked enriched must contain specific amounts of certain vitamins and minerals 4 to 5 mg of thiamin 1.7 to 2.2 mg of riboflavin 27 to 34 mg of .