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Red chile pepper
Red chile peppers may have earthy, sweet, fruity, or smoky flavors, and the spice levels will vary dramatically between cultivars ranging from mild, moderate, to scorching.
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Sweet potato
Sweet potatoes are mainly composed of carbs. Most of the carbs come from starch, followed by fiber. This root vegetable is also relatively low in protein but still an important protein source in many developing countries.
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Water melon
Watermelon consists mostly of water (91%) and carbs (7.5%). It provides almost no protein or fat and is very low in calories.
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Calrose rice
Calrose rice is the most recognized variety of California rice in the United States and abroad, especially in the Pacific. The variety is grown in other areas of the world where growing conditions are suitable, such as Australia.
After cooking, Calrose rice grains hold flavor well, and are soft and stick together, making it good for use in sushi.
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Garlic
Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. One study found that allicin, an active component of freshly crushed garlic, had antiviral properties and was also effective against a broad range of bacteria, including multidrug-resistant strains of E. coli.