CookingIn early July 2026 Jagonews24 published a recipe for encebollado, Ecuador's popular soup of tuna, cassava (yuca), tomato and lime-cured onion, which the country declared part of its intangible cultural heritage in 2024.
A small red spot in an egg yolk is usually a burst blood vessel and is harmless once the egg is well cooked, though discoloured whites are a warning sign.
Beliefs that pineapple eaten with milk, yoghurt or fish is poisonous have no firm scientific basis, though some people need to take care.
FruitsDewa, or monkey jack, once common in rural Bangladesh, is now seldom seen in markets. A research review puts its vitamin C at 135 mg per 100 g, and a Bangladeshi study found it highest in carotenoids, zinc and copper among ten minor fruits.
FruitsLocal monsoon fruits such as jamun, latkan, guava and pineapple are good sources of vitamins, minerals and fibre. The World Health Organization advises everyone over 10 to eat at least 400 grams of fruit and vegetables a day.
Some fruits can cause gas, heartburn or stomach pain when eaten first thing in the morning, while others are gentler on an empty stomach.
The native gab, a seasonal fruit of the rains and autumn, is valued for its nutrients and is said to aid digestion, blood pressure, energy and weight control.
Fruit is healthy, but eating many kinds at once can overload the body with sugar and fibre; nutritionists advise moderation, variety and spreading fruit through the day.
Alongside iron supplements, a number of fruits rich in iron, folate and vitamin C can help raise haemoglobin and ease anaemia naturally.
Beyond eating it fresh, ripe jackfruit can be made into a wide range of traditional sweets, desserts and drinks.
A guide to the vitamins and nutrients found in some 20 local and imported fruits and what each is said to do for health.
Boiled eggs can be reheated safely if stored properly, but food safety experts warn against using a microwave and recommend hot water instead.
CookingOn 20 June 2026 Jagonews24 published a recipe for chepa shutki vegetable bhuna, in which a paste of fermented punti is fried with spices, cooked down with mixed vegetables and finished with a mustard oil tempering.
