A great appreciation toward The Almighty God on His permission and blessings in completing

this assignment. It was a great honor to that He allowed me by giving some space for me to

think throughout doing this task. It was not a simple one yet it was interesting. Next I would like

to express my gratitude to my dedicated lecturer, Dr. Mohd Rosni Sulaiman, on his dedication in

teaching me and explaining to us as well as guiding us throughout this assignment. His teachings

and kindness will I never can repay by any way. Only God could do Sir. To my parents, thanks a

lot for all of your prayers for me able to pursue my studies here in UMS. To my friends too,

thanks for your support, guidance and assistance for me able to complete this task. Thank you to

everyone that was involved directly or indirectly in assisting me until this assignment became a

true reality.

This assignment really taught me to get a deeper knowledge about the food that I choose, Idli.

Idli is a traditional Indian food which favored by all regardless of their races. Indeed, I learned a

lot of new information related to this food. This enhances a better knowledge on this food and

promotes the concept of 1Malaysia in our nation to the entire globe.

INTRODUCTION

Idli also romanized idly or iddly, plural idlis, is a traditional breakfast in south Indian

households. Idli is savory cake of South India that is most popular throughout the southern part

of India including Karnataka, Tamil Nadu, Pondicherry, Kerala, Andhra Pradesh and

neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and

are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The

fermentation process breaks down the starches so that they are more readily used by the body.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with ‘chutney’ (curry

made with coconut milk and crunched coconut), ‘sambar’ (dhal curry), or other accompaniments.

Mixtures of crushed dry spices such as ‘milagai podi’ (dry chili paste) are the preferred

condiment for idlis eaten on the go since it is good when we eat it with those spices. A variant of

Idli known as sanna (Konkani sanna) is very popular amongst the Goans and other Konkani

people at the northern side of India.

HISTORY

Idli (and the process of steaming) was known in India by as early as 700 CE. Earliest mention of

idli occurs in the Kannada writing called Vaddaradhane by Shivakotiacharya in 920 AD, and it

seems to have started as a dish made only of fermented black lentil. Chavundaraya II, the author

of the earliest available Kannada encyclopaedia, Lokopakara (c. 1025), describes the preparation

of idli by soaking urad dal (black gram) in butter milk, ground to a fine paste and mixed with the

clear water of curd, and spices. The Kannada king and scholar Someshwara III, reigning in the

area now called Karnataka, included an idli recipe in his encyclopedia, 'Manasollasa', written in

Sanskrit ca. 1130 C.E. There is no known record of rice being added until sometime in the 17th

century. It may have been found that the rice helped speed the fermentation process. Although

the ingredients used in preparing idli have changed, the preparation process and the name have

still remained the same. In Malaysia, idli was brought into this nation during World War 1 during

the entering of immigrants from India. Thus this created a huge impact till today. Idli is not only

favored by the Indians, but also Chinese and Malays who love it too. It is a common food now to

be served during Indian festivals like Deepavali, Ponggal, Thaipusam and Tamil New Year

(Chittarai Puttandu).

RECIPIE

1. To make idli, place four parts uncooked rice to one part split black lentil (minapa pappu,

urad dal) in a pan and soak separately for at least four hours. This is to ensure they are

really cooked.

2. Optionally, to improve taste, add half a teaspoon of fenugreek seeds to the lentils at the

time of soaking. It will really enhance the taste of Idli.

3. Grind the lentils with the fenugreek seeds to a fine paste attaining the consistency of

whipped cream. Grind the rice to a coarse paste separately in a heavy stone grinding

vessel.

4. Mix both the lentil and rice paste thoroughly. Leave the paste to ferment overnight, until

it has expanded to about 2½ times its original volume. This is a a MUST since then only

the idli can expand and become foam. Another interesting information, the paste when

left for a long time, can also become “tosai” (another Indian food)

5. In the morning, put the idli batter into the ghee-greased moulds of an idli tray or "tree"

for steaming. Note that a traditional method in Tamil Nadu avoids greasing and uses pure

white cloth which is placed on moulds and batter is poured over it after the idlis are

cooked the trays along with cloth are inverted upside down in a plate & water is sprinkled

on the cloth, then the cloth is pulled and the idlis come out without sticking to the cloth.

The same method is also used among Malaysian Indians. So that idlis are prepared

without a single drop of oil or ghee.

6. Those cloths are washed daily and kept separately in kitchens. The perforated moulds

allow the idlis to be cooked evenly. Note that the cloth must only be used for Idli. Do not

use it for any other purpose.

7. The tree holds the trays above the level of boiling water in a pot, and the pot is covered

until the idlis are done (about 10–25 minutes, depending on size). Now, its prepared for

the delicious idli.

In the old days, when the idli mould cooking plates were not popular or widely available, the

thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or

tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until

the batter was cooked into idli. This was often a large idli depending on the circumference of the

pan. It was then cut into bite-size pieces and eaten. Idlis are usually served in pairs with coconut

chutney (thengai chutney/kobbari chutney) or kaara chutney (onion chutney), sambar and idli

milagai podi (karam podi) with ghee. Allam pachadi (which is made of Ginger and available in

both the sweet and spicy varieties), also goes very well with idlis and dosas. If there are excess

uneaten idlis, they are often used to make a savory snack called idli upmma. This can be

prepared by cutting the baked idlis into small pieces and keep at a side. Then, pour some oil in a

hot pan. Put some sliced onions, black crushed dal, curry leaves and fry till golden yellow of

onion. Then put the cut idlis in it and fry well. Taste it with coconut chutney or pickles or with

chutney powder with ghee. Uppama is a snack also an Indian food eaten as snack. It is famous

among the elderly people because its soft and foam, suitable for them to swallow.

CONTEMPORARY IDLIS AND VARIATIONS

Rava Idli

Rava idli is a specialty of Karnataka. The people of Tamil Nadu have brought the popular idli

wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-

get ingredients, and climates that do not encourage overnight fermentation. Newer "quick"

recipes for the idli can be rice- or wheat-based (rava idli) that is extremely popular in Karnataka

where the idlis seems to have originated. Parboiled rice can reduce the soaking time

considerably. Store-bought ground rice is available, or cream of rice may be used. Similarly,

semolina or cream of wheat may be used for preparing rava idli. Yogurt may be added to provide

the sour flavour for unfermented batters. Prepackaged mixes allow for almost instant idlis;

however, the additional health benefits of fermentation process will be lacking. Idli burger is

another variation that can be made easily. In Malaysia, this type of idli is famous at the northern

part of the nation.

Mallige Idli

Mallige idli is one of the most common and versatile Bangalore breakfasts made with beaten rice

or poha, cooked rice, idli rice, sour yoghurt and urad dal. These idlis are white puffy steamed

rice cakes which are simple to prepare and very healthy with very low fat content in them.

Mallige is jasmine in the Kannada language; hence this dish is also known as jasmine idli. These

idlis are very soft and fluffy and popular in Mysore and Mangalore. Spongy idlis with coconut

chutney served along with delicious piping hot sambar is a very famous Karnataka meal.

Although idlis are often cooked in a steamer over the stove, microwave steamers and electric idli

steamers are also available, with automatic steam release and shut-off for perfect cooking. Both

types may also consist of non-stick batter pan. This allows cooking without oil-based lubrication

of the pan that makes it feasible to easily dislodge the idli from the pan. Batter preparation using

a manual rocking rock grinder has been replaced by electric grinders. In many households, table-

mounted electric wet grinders have replaced on-floor "attu kal" (rocking rock). With these

appliances, even the classic idlis can be made with less labour. In Malaysia, this idli are famous

around the southern part of the nation since it was first introduced in Johor in Malaysia. This idli

was later became famous all around Malaysia. It’s a MUST in any Indian tradition all over the

place.

Karappu Idli

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a

variety of extra ingredients, savoury or sweet. Mustard seeds, fresh chile peppers, black pepper,

cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves, fresh

ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all

possibilities. This idlis are filled with small amounts of chutneys, sambars, or sauces placed

inside before steaming. This idli is sometimes steamed in a wrapping of leaves such as banana or

jackfruit leaves. It is name karappu (black) because of the appearance of black lentils on its

surface. Karappu Idli is favoured by Indians in Terengganu and Kelantan in Malaysia. This type

of idli requires high concentration in its making. This idli is favoured by these people since it is

best eaten during cold season or cold times.

Ramasseri Idli

Ramasseri, an offbeat village in Palakkad is known all over Kerala for the idlis it makes. The

delicious ramasseri idli. Spongy and soft, it is slightly different in shape from the conventional

idlis. It is a little flat and round. It is eaten with brown sugar mixed in coconut oil. The beginning

was from a Mudaliar family (high caste) living near Mannath Bhagavathi Temple in Ramasseri

near Elappully. The recipe of ramasseri idli dates back to about the first century, which is a trade

secret. The Muthaliyar family had migrated to Palakkad from Kanchipuram in Tamil Nadu. The

new generation in the profession says that the secret of the recipe and taste were handed down to

them from the older women of the community. Now the idli business is confined to four families

in Ramasseri. Selection of rice is very important in making ramasseri idli. Usually the varieties

used are Kazhama, Thavalakannan, Ponni. This type of idli is not easily been made. It requires

deep consideration and proper job to make it happen. Not everyone has the ability to do so.

Therefore this idli is very exclusive and expensive in Malaysia. This type of idli is not so popular

in Malaysia but still there are people craved for Ramasseri idli. Usually in middle side of the

nation, people love eating them as a diet plan.

A variety of nontraditional idlis exists these days, namely, standard idli, mini idlis soaked in

sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and

masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of

idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala

curds. South Indian temple town Madurai in Tamil Nadu is famous for its overnight idli shops

where one can have hot and soft idlis even at 2 a.m.

These idlis are served with sambar and also with more than three varieties of chutney like

coconut chutney, cilantro chutney, onion chutney and mint. The softness of these idlis lie in the

selection of rice and black gram (black lentil). Other temple towns in Tamil Nadu like

Kancheepuram and Tanjore are also famous for the tasty idlis. Most of the people in south India

take idli as the breakfast. Idlis are an easily digestible food taken with sambar provides a mix of

proteins and carbohydrates. Apart from sambar idli is also taken with brinjal/tomato kothsu (a

south Indian side dish), puli milagai (a gravy made of tamarind, chilly and onion), vadai curry,

etc. Idli with vadai curry combination is most popular in Chennai. Idli goes very well with idli

powder (milagai podi (literally chilli powder in Tamil)). Many varieties of idli powder exist; the

most popular ones include the powders made of black lentil/chana dal and ellu podi (made of

sesame seed and dried red chilli).

Apart from many other variations of idlis in Karnataka, the people of Karnataka can be found

continuing the 1100-year-old way of making the idli as mentioned in the works of

Shivakotiacharya or Chavundaraya. The finished product is called uddina idli, with the main

ingredient remaining urad dal (black lentil). The taste depends on the boiling of the idli itself.

Drying and dehusking are also important and need to be done in a particular way. The

combination of rice and black gram is also equally important. For ten kilograms of rice, one

kilogram of black gram is used. Idli is made only after four hours of fermentation. Steaming of

the idlis is done on a cloth covered on the mud pot using firewood. Nowdays, people uses to

make it wasier and convenient. This allegedly provides a special taste to the preparation.

Leftover idlis can be torn into crumbs and used for preparing dishes such as idli fry and idli

upma.

NUTRIENT CONTENT

Calories, Fat, Sodium and Choloestrol

Each idli contains just 39 calories, which is a minimal amount in comparison to a healthy 2,000-

calorie daily diet. Idlis contain no fat, no saturated fat and no cholesterol. Consuming less than

16 grams of saturated fat and 300 milligrams of cholesterol lessens your risk of cardiovascular

disease and stroke. From the salt, each idli does contain about 65 milligrams of sodium. World

Health Organization recommends no more than 2,300 milligrams per day to prevent high blood

pressure.

Cholesterol is a waxy compound that some have likened to soft candle wax is a kind of sterol,

which is found naturally in the tissues of both plants and animals, though only animals have

cholesterol. Of course, whenever we eat chicken, fish, beef, eggs, dairy or other animal products,

we add to our cholesterol levels. We manufacture, though, most of our cholesterol about 85%,

though estimates vary. Only about 15% comes from food. The liver packages cholesterol into so-

called lipoproteins, which are combinations of lipids (fats) and proteins. Lipoproteins operate

like commuter buses that carry cholesterol, other lipids like triglycerides, fat-soluble vitamins

and other substances through the bloodstream to the cells that need them. Cholesterol performs

several important functions in the body. Perhaps the most important of these is its role in forming

and maintaining cell walls and structures. Cells also need cholesterol to help them adjust to

changes in temperature, and it's used by nerve cells for insulation. Additionally, cholesterol is

essential for synthesizing a number of critical hormones, including the sex hormones

testosterone, progesterone and estrogen. Bile, a fluid produced by the liver, plays a vital role in

the processing and digestion of fats. To make bile, the liver uses cholesterol. Your body also

needs cholesterol to make vitamin D; in the presence of sunlight, cholesterol is converted into

vitamin D.

Protein, Fiber and Carbohydrate

In a single idli, you consume 2 grams of protein, 2 grams of dietary fiber and 8 grams of

carbohydrates. For a light snack, that is a notable amount of protein and fiber with minimal

carbohydrates. Healthy adults need 50 grams of protein and 225 grams of carbohydrates daily.

Adequate protein facilitates muscle repair, and carbohydrates provide energy. Fiber promotes

healthy digestion and bulks stool men need between 28 and 34 grams of fiber and women

between 22 and 28 grams daily.

Carbohydrate is a large biological molecule, or macromolecule. In food science and in many

informal contexts, the term carbohydrate often means any food that is particularly rich in the

complex carbohydrate starch such as cereals, bread, and pasta or simple carbohydrates, such as

sugar found in candy, jams, and desserts. Carbohydrates are a common source of energy in living

organisms, however, no carbohydrate is an essential nutrient in humans. Humans are able to

obtain most of their energy requirement from protein and fats, though the potential for some

negative health effects of extreme carbohydrate restriction remains, as the issue has not been

studied extensively so far. However, in the case of dietary fiber indigestible carbohydrates which

are not a source of energy inadequate intake can lead to significant increases in mortality. Long-

chain fatty acids cannot cross the blood–brain barrier, but the liver can break these down to

produce ketones. However the medium-chain fatty acids octanoic and heptanoic acids can cross

the barrier and be used by the brain, which normally relies upon glucose for its energy.

Gluconeogenesis allows humans to synthesize some glucose from specific amino acids, from the

glycerol backbone in triglycerides and in some cases from fatty acids. Organisms typically

cannot metabolize all types of carbohydrate to yield energy. Glucose is a nearly universal and

accessible source of calories. Many organisms also have the ability to metabolize other

monosaccharides and disaccharides but glucose is often metabolized first. Polysaccharides are

also common sources of energy. Many organisms can easily break down starches into glucose,

however, most organisms cannot metabolize cellulose or other polysaccharides like chitin and

arabinoxylans. These carbohydrates types can be metabolized by some bacteria and protists.

Ruminants and termites, for example, use microorganisms to process cellulose. Even though

these complex carbohydrates are not very digestible, they represent an important dietary element

for humans, called dietary fiber. Fiber enhances digestion, among other benefits. Based on the

effects on risk of heart disease and obesity, the Institute of Medicine recommends that American

and Canadian adults get between 45–65% of dietary energy from carbohydrates. The Food and

Agriculture Organization and World Health Organization jointly recommend that national

dietary guidelines set a goal of 55–75% of total energy from carbohydrates, but only 10%

directly from sugars their term for simple carbohydrates.

Proteins are large biological molecules, or macromolecules, consisting of one or more chains of

amino acid residues. Proteins perform a vast array of functions within living organisms,

including catalyzing metabolic reactions, replicating DNA, responding to stimuli, and

transporting molecules from one location to another. Proteins differ from one another primarily

in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and

which usually results in folding of the protein into a specific three-dimensional structure that

determines its activity.

A polypeptide is a single linear polymer chain derived from the condensation of amino acids.

The individual amino acid residues are bonded together by peptide bonds and adjacent amino

acid residues. The sequence of amino acid residues in a protein is defined by the sequence of a

gene, which is encoded in the genetic code. Shortly after or even during synthesis, the residues in

a protein are often chemically modified by posttranslational modification, which alters the

physical and chemical properties, folding, stability, activity, and ultimately, the function of the

proteins. Sometimes proteins have non-peptide groups attached, which can be called prosthetic

groups or cofactors. Proteins can also work together to achieve a particular function, and they

often associate to form stable protein complexes.

Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are

essential parts of organisms and participate in virtually every process within cells. Many proteins

are enzymes that catalyze biochemical reactions and are vital to metabolism. Proteins also have

structural or mechanical functions, such as actin and myosin in muscle and the proteins in the

cytoskeleton, which form a system of scaffolding that maintains cell shape. Other proteins are

important in cell signaling, immune responses, cell adhesion, and the cell cycle. Proteins are also

necessary in animals' diets, since animals cannot synthesize all the amino acids they need and

must obtain essential amino acids from food. Through the process of digestion, animals break

down ingested protein into free amino acids that are then used in metabolism.

The amino acids that an organism cannot synthesize on its own are referred to as essential amino

acids. Key enzymes that synthesize certain amino acids are not present in animals such as

aspartokinase, which catalyzes Proteins are essential nutrients for the human body. They are one

of the building blocks of body tissue, and can also serve as a fuel source. Proteins are polymer

chains made of amino acids linked together by peptide bonds. During human digestion, proteins

are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease

actions.

This is crucial for the synthesis of the essential amino acids that cannot be biosynthesized by the

body. The foods richest in essential amino acids are those from animal sources such as meats,

dairy products, fish and eggs. Although lower in essential amino acids, plant sources also contain

protein: whole grains, pulses, legumes, soy, fruits, nuts and seeds. Vegetarians and vegans can

get enough essential amino acids by eating a variety of plant proteins.

Protein is a nutrient needed by the human body for growth and maintenance. Aside from water,

proteins are the most abundant kind of molecules in the body. Protein can be found in all cells of

the body and is the major structural component of all cells in the body, especially muscle. This

also includes body organs, hair and skin. Proteins are also used in membranes, such as

glycoproteins. When broken down into amino acids, they are used as precursors to nucleic acid,

co-enzymes, hormones, immune response, cellular repair, and other molecules essential for life.

Additionally, protein is needed to form blood cells. Proteins are believed to increase performance

in terms of athletics. Amino acids, the building blocks of proteins, are used for building muscle

tissue and repairing damaged tissues. Protein is only used as fuel when carbohydrates and lipid

resources are low. Protein can be found in a wide range of food. The best combination of protein

sources depends on the region of the world, access, cost, amino acid types and nutrition balance,

as well as acquired tastes. Some foods are high in certain amino acids, but their digestibility and

the anti-nutritional factors present in these foods make them of limited value in human nutrition.

Therefore, one must consider digestibility and secondary nutrition profile such as calories,

cholesterol, vitamins and essential mineral density of the protein source. On a worldwide basis,

plant protein foods contribute over 60 percent of the per capita supply of protein, on average. In

North America, animal-derived foods contribute about 70 percent of protein sources. Meat, eggs

and fish are sources of complete protein. Milk and milk-derived foods are also sources of

complete protein. Whole grains and cereals are another source of proteins. However, these tend

to be limiting in the amino acid lysine or threonine, which are available in other vegetarian

sources and meats.

Vitamins and Minerals

One idli contains 1 milligram of iron, and trace amounts of calcium, folate, potassium and

vitamin A. The iron is mostly from the black lentils, with about 25 percent of it from the rice.

Iron keeps your blood oxygenated and is crucial for any diet. Men need 8 milligrams daily and

women 18 milligrams.

Vitamins and minerals are considered essential nutrients because acting in concert; they

perform hundreds of roles in the body. They help shore up bones, heal wounds, and bolster your

immune system. They also convert food into energy, and repair cellular damage. Vitamins and

minerals are often called micronutrients because your body needs only tiny amounts of them. Yet

failing to get even those small quantities virtually guarantees disease. Scurvy. Old-time sailors

learned that living for months without fresh fruits or vegetables the main sources of vitamin C

causes the bleeding gums and listlessness of scurvy. Blindness. In some developing countries,

people still become blind from vitamin A deficiency. Rickets. A deficiency in vitamin D can

cause rickets, a condition marked by soft, weak bones that can lead to skeletal deformities such

as bowed legs. Partly to combat rickets, the U.S. has fortified milk with vitamin D since the

1930s. Just as a lack of key micronutrients can cause substantial harm to your body, getting

sufficient quantities can provide a substantial benefit. Some examples of these benefits are strong

bones.

A combination of calcium, vitamin D, vitamin K, magnesium, and phosphorus protects your

bones against fractures. Prevents birth defects. Taking folic acid supplements early in pregnancy

helps prevent brain and spinal birth defects in offspring. Healthy teeth. The mineral fluoride not

only helps bone formation but also keeps dental cavities from starting or worsening. The

difference between vitamins and minerals are although they are all considered micronutrients,

vitamins and minerals differ in basic ways. Vitamins are organic and can be broken down by

heat, air, or acid. Minerals are inorganic and hold on to their chemical structure. So why does

this matter? It means the minerals in soil and water easily find their way into your body through

the plants, fish, animals, and fluids you consume. But it’s tougher to shuttle vitamins from food

and other sources into your body because cooking, storage, and simple exposure to air can

inactivate these more fragile compounds. Many micronutrients interact. Vitamin D enables your

body to pluck calcium from food sources passing through your digestive tract rather than

harvesting it from your bones. Vitamin C helps you absorb iron. The interplay of micronutrients

isn’t always cooperative, however. For example, vitamin C blocks your body’s ability to

assimilate the essential mineral copper. And even a minor overload of the mineral manganese

can worsen iron deficiency. Water-soluble vitamins are packed into the watery portions of the

foods you eat. They are absorbed directly into the bloodstream as food is broken down during

digestion or as a supplement dissolves. Because much of your body consists of water, many of

the water-soluble vitamins circulate easily in your body. Your kidneys continuously regulate

levels of water-soluble vitamins, shunting excesses out of the body in your urine.

Although water-soluble vitamins have many tasks in the body, one of the most important is

helping to free the energy found in the food you eat. Others help keep tissues healthy. Here are

some examples of how different vitamins help you maintain health:

Release energy. Several B vitamins are key components of certain coenzymes (molecules

that aid enzymes) that help release energy from food. Produce energy. Thiamin,

riboflavin, niacin, pantothenic acid, and biotin engage in energy production.

Build proteins and cells. Vitamins B6, B12, and folic acid metabolize amino acids (the

building blocks of proteins) and help cells multiply.

Make collagen. One of many roles played by vitamin C is to help make collagen, which

knits together wounds, supports blood vessel walls, and forms a base for teeth and bones.

Rather than slipping easily into the bloodstream like most water-soluble vitamins, fat-

soluble vitamins gain entry to the blood via lymph channels in the intestinal wall. Many

fat-soluble vitamins travel through the body only under escort by proteins that act as

carriers. Fatty foods and oils are reservoirs for the four fat-soluble vitamins. Within your

body, fat tissues and the liver act as the main holding pens for these vitamins and release

them as needed.

To some extent, you can think of these vitamins as time-release micronutrients. It’s possible to

consume them every now and again, perhaps in doses weeks or months apart rather than daily,

and still get your fill. Your body squirrels away the excess and doles it out gradually to meet

your needs.

Together this vitamin quartet helps keep your eyes, skin, lungs, gastrointestinal tract, and

nervous system in good repair. Here are some of the other essential roles these vitamins play:

Build bones. Bone formation would be impossible without vitamins A, D, and K. Protect

vision. Vitamin A also helps keep cells healthy and protects your vision. Interact

favorably. Without vitamin E, your body would have difficulty absorbing and storing

vitamin A.

Protect the body. Vitamin E also acts as an antioxidant (a compound that helps protect the

body against damage from unstable molecules).

The body needs, and stores, fairly large amounts of the major minerals. These minerals are no

more important to your health than the trace minerals; they’re just present in your body in greater

amounts. Major minerals travel through the body in various ways. Potassium, for example, is

quickly absorbed into the bloodstream, where it circulates freely and is excreted by the kidneys,

much like a water-soluble vitamin. Calcium is more like a fat-soluble vitamin because it requires

a carrier for absorption and transport. One of the key tasks of major minerals is to maintain the

proper balance of water in the body. Sodium, chloride, and potassium take the lead in doing this.

Three other major minerals calcium, phosphorus, and magnesium are important for healthy

bones. Sulfur helps stabilize protein structures, including some of those that make up hair, skin,

and nails. Trace minerals carry out a diverse set of tasks. Here are a few examples:

Iron is best known for ferrying oxygen throughout the body.

Fluoride strengthens bones and wards off tooth decay.

Zinc helps blood clot, is essential for taste and smell, and bolsters the immune response.

Copper helps form several enzymes, one of which assists with iron metabolism and the

creation of haemoglobin, which carries oxygen in the blood.

The other trace minerals perform equally vital jobs, such as helping to block damage to

body cells and forming parts of key enzymes or enhancing their activity.

CONCLUSION

I really hope that this assignment could be a reference to everyone in using it. Protecting our

traditional is our own responsibility. It is the matter of on how we nurture it. Tradition is

something priceless and cannot be bought.

Idli is a great inheritance to all the Indians. It is a heritage that we need carry to the next

generation. Eat it, show it and ever feel happy in doing so. We are not only protecting the

tradition but also we are keeping our self fit and healthy. Little contain of oil, and highly contain

of other nutrients, idli has become the most popular snack better in India or in Malaysia. High

contain of these nutients are needed by all humans including small kids and also those elderly

people.

Protect our love ones today. Main contributor to death in world today is also because of food.

Healthy food is now a demand to everyone. Lead a healthy lifestyle by eating healthy foods.

Never neglect this matter since it is at a serious stake. Lead a happy life by leading a healthy

lifestyle. Start it today.!!!!!