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    Home»Dairy»Milk
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    Milk

    By s mNovember 25, 2016Updated:June 18, 2017No Comments9 Mins Read
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    milk

    Milk Quick Facts
    Name: Milk
    Origin In 9000 BC, sheep and goats were domesticated in Afghanistan and Iran. The milk was used to make cheese by the ancient Romans and Greeks.
    Colors White
    Taste Bland and creamier
    Calories 152 Kcal./cup
    Major nutrients Vitamin B-12 (47.08%)
    Vitamin B2 (32.38%)
    Phosphorus (29.71%)
    Calcium (28.20%)
    Isoleucine (24.34%)
    Health benefits Provides calcium, Healthy heart, Bone health, Teeth problems, Hydrates body
    More facts about Milk
    Milk is known as the pale liquid which is considered as the vital source of nutrients. The lactation milk has colostrum which transfers the antibodies of mothers to the young infants that prevents the body from various diseases. Humans and other mammals produce milk in order to feed offspring. The milk of sheep, goats etc is used but the cow’s milk is mostly preferable. It contains various nutrients that helps to prevent the number of health ailments. Milk provides smooth skin, strengthens bones, prevents illness; enhance immune system, treats dental decay, hypertension, respiratory ailments, osteoporosis and obesity. Nowadays various alternatives of milk are found such as coconut milk, almond milk, hemp milk etc. The dairy products could be added to the diet in form of butter, cheese, dairy whitener, flavored milk, paneer, ice cream, curd and milk sweets.

    History

    With the domestication of animals the milk was used as a beverage. In 9000 BC, sheep and goats were domesticated in Afghanistan and Iran. The milk was used to make cheese by the ancient Romans and Greeks.

    In 1600s the cattle was brought by early colonists to USA. The dairy products were produced on the farm and were consumed. In 1790, Boston, Philadelphia and New York it was sufficiently grown and become the large scale dairy operations. Farmers import the cattle to fulfill the increasing demand.  In 1795, Holstein-Friesens was imported, in 1822 Ayrshires and in 1830 the first Guernseys was imported.

    In the United States, when the dairy industry was developed, the machines to process milk were also developed. Gail Borden formed the method to condense milk by heating in a limited vaccum. This method stored the water in low volume which prevents the milk from germs.

    In 1863, Louis Pasteur (France) makes the pasteurizing method to alleviate the noxious bacteria. In 1908, Chicago became the extensive city for the pasteurized milk. Dr. Henry Thatcher produce the glass milk bottles in 1884 after he saw the milk man deliver the milk in an open bucked where the rag doll was fallen accidentally. United States produced milk about 148 billion lb in 1990.

    Nutritional value

    One cup of 245 grams of milk offers 152 calories. The same amount offers 47.08% of Vitamin B 12, 32.38% of Vitamin B2, 29.71% of phosphorus, 28.20% of Calcium, 24.34% of isoleucine, 24.34% of valine, 23.17% of lipid fat, 22.73% of tryptophan, 20.16% of leucine, 19.71% of lysine, 19.32% of histidine, 19.09% of threonine, 18.62% of Vitamin B5, 17.13% of sodium, 16.55% of selenium, 16.43% of Vitamin A and 15.72% of protein.

    Health Benefits of Milk

    Milk has become a vital part of diet. This liquid provides various amounts of nutrients. Though it is consumed in lunch, breakfast or dinner it provides adequate amounts of proteins, vitamins and carbohydrates. The nutrients which are offered assist in performing various functions. The milk contains calcium that is essential for the formation of teeth and bones. It is also essential for maintaining muscle health. The milk could be obtained from cows, goats, buffaloes, sheep, camels, yaks and humans. Additionally, cow milk is the favored choice for all. The milk is provided to the children as well as adults to maintain the overall health.

    1. Provides calcium

    Milk is considered as the great source of calcium for the body. It prevents the chronic problems such as bone loss, cancer, migraine headaches, arthritic conditions, obesity and pre-menstrual syndrome. It acts as an aid for losing weight and unwanted fats. Calcium is vital for the formation of bones and measurements of mineral density which depends on calcium. Milk is available at cheap price in the market. (1)

    1. Healthy heart

    The study shows that it helps to lower the chances of strokes and cardiovascular ailments. The high intake of calcium regularly helps to lower the atherosclerosis, stroke and cardiovascular problems. Additionally, milk contains potassium and magnesium which performs a vasodilator activity that helps to lower the blood pressure and raise the flow of blood to the organs along with the reduction of stress on the cardiovascular system and heart. (2) (3)

    1. Bone health

    Milk contains high amount of calcium which is vital for the development and growth of bone structures. Osteoporosis is the bone disorder that could be prevented if milk is consumed regularly. The child who has low amount of calcium has high risk of bone fractures and it could take a long time to heal due to the low presence of calcium in the body. (4)

    1. Teeth problems

    The intake of milk is excellent for the maintenance of dental health. It prevents the enamel from the acidic substances. It should be consumed for the maintenance of health and energy. It also reduce the consumption of soft drinks that lowers the chances of weak gums and teeth decay. (5)

    1. Hydrates body

    The body requires fluid which should be replenished frequently. Water is vital for the body so one should drink about 6-8 glasses of fluid. Milk possesses high quantity of water molecules that helps to rehydrate the body. Our body is made about 80% of water so fluid should be balanced in the body to perform the every activity. Dehydration could lead to various health problems. (6)

    1. Skin health

    People use milk for the maintenance of smooth and fair skin complexion. The milk products and milk are used in the preparations of cosmetics. Milk treats the dry skin so one should apply milk to the face and leave it for fifteen minutes and wash it. It smoothens and nourishes the skin. Milk has lactic acid which helps to eliminate the dead skin cells and rejuvenates the skin. Milk has high content of Vitamin A which enhances the skin health from inside. It has antioxidant properties that eradicates the free radicals that are harmful and responsible or the premature aging, spots and wrinkles. (7)

    1. Excellent diet

    The intake of milk promotes the intake of vitamins and minerals. It fulfills the requirement of calcium. Calcium with other minerals is essential for the efficient functioning of the body. (8)

    1. Reduce acidity

    The intake of milk products lowers the chances of acidity in the body. The cold milk is effective to provide relief from acidity.

    1. Treats cancer

    The milk consumption is effective to treat colon cancer. The study shows that food increases the life of the colon cancer patients. (9)

    https://www.youtube.com/watch?v=3TNDccBqNvs

    Traditional uses

    • Milk helps to soothe the mucous membranes.
    • It also soothes the rectum.
    • It promotes the milk absorption.
    • It could soothe the sunburn symptoms.
    • Milk is used to remove the makeup.
    • The addition of milk to the bath water provides a beautiful skin.

    Precautions                                                                                              

    Symptoms which might arise with the consumption of milk such as lactose intolerance, acne, cholesterol, milk allergies, weight gain, bone loss, abdominal pain, nausea, gas and diarrhea.

    How to Eat         

    • It could be added to the bowl of hot cereal such as oatmeal, or breakfast.
    • It could be used with raisins, nutmeg and cinnamon.
    • It is used to make rice pudding with brown rice.
    • Kheer is mostly used as the milk dishes in India. The white rice (758 grams) should be soaked in water for about one hour. Then the rice should be drained and heated in a low heat over a large pan. Cook it by covering for about 50 minutes. Then add four cardamom pods and sugar. It should be stirred and cooked for extra 20 minutes. Then remove and stir it in a rose water. It could be served by topping it with almonds.
    • The milk could be blended with banana and other fruits.
    • Hot chocolate should be heated in milk, honey and unsweetened dark chocolate. Then it should be frequently stirred.
    • The dessert could be made by mixing milk along with dry fruits. Figs, dates, apricots and almonds should be soaked in a hot water for about four hours and drain it. It should be grinded to a paste and blended to the sugar and milk. Cream and honey should be added and blended. It should be refrigerated and blended until it gets frothy. Garnish it with grated chocolate and chopped pista.
    • Milk is used to prepare a creamy soup. Boil 300 grams of milk and it should be diluted by adding three cups of warm water. Half cup of rice should be added with salt and should be boiled till it is cooked. About 60 grams of butter should be added and use two beaten eggs to thicken it. It could be served with the brine cheese (crused).

    Storage

    • Milk has perishable nature. It should be refrigerated after opening. It should be kept in a milk container. It should not be kept on the door of refrigerator because the milk is exposed to heat when opened.
    • The temperature of refrigerator should be checked regularly.
    • The temperature should be less than 4 C (40 F) or lower than that.
    • Due to the high sugar content, the condensed milk lasts longer in comparison to evaporated milk.
    • The evaporated milk should be freeze.

    Other Facts        

    • It is regarded as the main source of nutrition for infants, mammals.
    • The lactation milk possesses colostrum due to which the antibodies of mothers are carried to its young that lowers the chances of various diseases.
    • About 730 million tonnes of milk was produced by dairy farms in 2011 from the 260 million dairy cows.
    • The largest producer of milk is considered to be India in the world.
    • Brazil, China, India and United States are the highest exporters of milk as well as milk products in the world.
    • The highest importers of milk in the world are Russia and China.

    References:

    http://www.lifehack.org/articles/lifestyle/20-cool-uses-for-milk.html 

    http://www.stylecraze.com/articles/benefits-of-milk-for-skin-hair-and-health/ 

    https://en.wikipedia.org/wiki/Milk  

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    • Whole
    • Lowfat
    • Sweetened
    Nutritional value of Milk, buttermilk, fluid, whole
    Serving Size:1 Cup, 245 g

    Calories 152 Kcal. Calories from Fat 72.99 Kcal.

     

    Proximity Amount % DV
    Water 215.38 g N/D
    Energy 152 Kcal N/D
    Energy 637 kJ N/D
    Protein 7.86 g 15.72%
    Total Fat (lipid) 8.11 g 23.17%
    Ash 1.67 g N/D
    Carbohydrate 11.96 g 9.20%
    Total dietary Fiber 0 g 0.00%
    Total Sugars 11.96 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 282 mg 28.20%
    Iron, Fe 0.07 mg 0.88%
    Magnesium, Mg 24 mg 5.71%
    Phosphorus, P 208 mg 29.71%
    Potassium, K 331 mg 7.04%
    Sodium, Na 257 mg 17.13%
    Zinc, Zn 0.93 mg 8.45%
    Copper, Cu 0.061 mg 6.78%
    Manganese, Mn 0.01 mg 0.43%
    Selenium, Se 9.1 µg 16.55%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.115 mg 9.58%
    Vitamin B2 (Riboflavin) 0.421 mg 32.38%
    Vitamin B3 (Niacin) 0.22 mg 1.38%
    Vitamin B5 (Pantothenic acid) 0.931 mg 18.62%
    Vitamin B6 (Pyridoxine) 0.088 mg 6.77%
    Vitamin B9 (Folate) 12 µg 3.00%
    Folic Acid 0 µg N/D
    Folate, food 12 µg N/D
    Folate, DEF 12 µg N/D
    Choline 35.8 mg 6.51%
    Vitamin B-12 (Cobalamine) 1.13 µg 47.08%
    Fat soluble Vitamins
    Vitamin A, RAE 115 µg 16.43%
    Vitamin A, IU 404 IU N/D
    Retinol 113 µg N/D
    Beta Carotene 17 µg N/D
    Vitamin E (alpha-tocopherol) 0.17 mg 1.13%
    Vitamin D (D2 + D3) 3.2 µg N/D
    Vitamin D3 (cholecalciferol) 3.2 µg N/D
    Vitamin D 127 IU N/D
    Vitamin K (phylloquinone) 0.7 µg 0.58%

     
    Lipids Amount % DV
    Fatty acids, total saturated 4.653 g N/D
    4:00 0.186 g N/D
    Caproic acid 6:00 (hexanoic acid) 0.186 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.186 g N/D
    capric acid 10:00 (decanoic acid) 0.186 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.191 g N/D
    13:00 0 N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.74 g N/D
    pentadecanoic acid (15:00) 0 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 2.068 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.909 g N/D
    Fatty acids, total monounsaturated 2.026 g N/D
    Oleic acid 18:1 (octadecenoic acid) 2.026 g N/D
    Fatty acids, total polyunsaturated 0.485 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.299 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.186 g N/D
    Cholesterol 27 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.1 g 22.73%
    Threonine 0.336 g 19.09%
    Isoleucine 0.407 g 24.34%
    Leucine 0.745 g 20.16%
    Lysine 0.659 g 19.71%
    Methionine 0.206 g N/D
    Cystine 0.049 g N/D
    Phenylalanine 0.407 g N/D
    Tyrosine 0.397 g N/D
    Valine 0.514 g 24.34%
    Arginine 0.225 g N/D
    Histidine 0.238 g 19.32%
    Alanine 0.265 g N/D
    Aspartic acid 0.674 g N/D
    Glutamic acid 1.766 g N/D
    Glycine 0.157 g N/D
    Proline 0.777 g N/D
    Serine 0.473 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Milk, buttermilk, fluid, cultured, lowfat
    Serving Size:1 Cup, 245 g

    Calories 98 Kcal. Calories from Fat 19.44 Kcal.

     

    Proximity Amount % DV
    Water 220.82 g N/D
    Energy 98 Kcal N/D
    Energy 414 kJ N/D
    Protein 8.11 g 16.22%
    Total Fat (lipid) 2.16 g 6.17%
    Ash 2.18 g N/D
    Carbohydrate 11.74 g 9.03%
    Total Sugars 11.74 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 284 mg 28.40%
    Iron, Fe 0.12 mg 1.50%
    Magnesium, Mg 27 mg 6.43%
    Phosphorus, P 218 mg 31.14%
    Potassium, K 370 mg 7.87%
    Sodium, Na 466 mg 31.07%
    Zinc, Zn 1.03 mg 9.36%
    Copper, Cu 0.027 mg 3.00%
    Manganese, Mn 0.005 mg 0.22%
    Selenium, Se 4.9 µg 8.91%
    Fluoride 9.8 µg 0.25%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.083 mg 6.92%
    Vitamin B2 (Riboflavin) 0.377 mg 29.00%
    Vitamin B3 (Niacin) 0.142 mg 0.89%
    Vitamin B5 (Pantothenic acid) 0.674 mg 13.48%
    Vitamin B6 (Pyridoxine) 0.083 mg 6.38%
    Vitamin B9 (Folate) 12 µg 3.00%
    Folic Acid 0 µg N/D
    Folate, food 12 µg N/D
    Folate, DEF 12 µg N/D
    Choline 43.4 mg 7.89%
    Vitamin B-12 (Cobalamine) 0.54 µg 22.50%
    Vitamin C (Ascorbic acid) 2.4 mg 2.67%
    Fat soluble Vitamins
    Vitamin A, RAE 34 µg 4.86%
    Vitamin A, IU 115 IU N/D
    Retinol 32 µg N/D
    Beta Carotene 2 µg N/D
    Vitamin E (alpha-tocopherol) 0.12 mg 0.80%
    Tocopherol, beta 0.05 mg N/D
    Tocopherol, gamma 0.07 mg N/D
    Tocopherol, delta 0.05 mg N/D
    Vitamin D (Cholecalciferol) 2 µg 13.33%
    Vitamin K (phylloquinone) 0.2 µg 0.17%

     
    Lipids Amount % DV
    Fatty acids, total saturated 1.343 g N/D
    4:00 0.071 g N/D
    Caproic acid 6:00 (hexanoic acid) 0.042 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.024 g N/D
    capric acid 10:00 (decanoic acid) 0.054 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.061 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.218 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.566 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.262 g N/D
    Fatty acids, total monounsaturated 0.622 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.049 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.541 g N/D
    Fatty acids, total polyunsaturated 0.081 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.049 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.032 g N/D
    Cholesterol 10 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.103 g 23.41%
    Threonine 0.345 g 19.60%
    Isoleucine 0.419 g 25.06%
    Leucine 0.767 g 20.75%
    Lysine 0.679 g 20.31%
    Methionine 0.213 g N/D
    Cystine 0.049 g N/D
    Phenylalanine 0.419 g N/D
    Tyrosine 0.409 g N/D
    Valine 0.532 g 25.19%
    Arginine 0.233 g N/D
    Histidine 0.245 g 19.89%
    Alanine 0.274 g N/D
    Aspartic acid 0.693 g N/D
    Glutamic acid 1.823 g N/D
    Glycine 0.162 g N/D
    Proline 0.799 g N/D
    Serine 0.488 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Milk, canned, condensed, sweetened
    Serving Size:1 Cup, 306 g

    Calories 982 Kcal. Calories from Fat 239.58 Kcal.

     

    Proximity Amount % DV
    Water 83.11 g N/D
    Energy 982 Kcal N/D
    Energy 4107 kJ N/D
    Protein 24.2 g 48.40%
    Total Fat (lipid) 26.62 g 76.06%
    Ash 5.6 g N/D
    Carbohydrate 166.46 g 128.05%
    Total dietary Fiber 0 g 0.00%
    Total Sugars 166.46 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 869 mg 86.90%
    Iron, Fe 0.58 mg 7.25%
    Magnesium, Mg 80 mg 19.05%
    Phosphorus, P 774 mg 110.57%
    Potassium, K 1135 mg 24.15%
    Sodium, Na 389 mg 25.93%
    Zinc, Zn 2.88 mg 26.18%
    Copper, Cu 0.046 mg 5.11%
    Manganese, Mn 0.018 mg 0.78%
    Selenium, Se 45.3 µg 82.36%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.275 mg 22.92%
    Vitamin B2 (Riboflavin) 1.273 mg 97.92%
    Vitamin B3 (Niacin) 0.643 mg 4.02%
    Vitamin B5 (Pantothenic acid) 2.295 mg 45.90%
    Vitamin B6 (Pyridoxine) 0.156 mg 12.00%
    Vitamin B9 (Folate) 34 µg 8.50%
    Folic Acid 0 µg N/D
    Folate, food 34 µg N/D
    Folate, DEF 34 µg N/D
    Choline 272.6 mg 49.56%
    Vitamin B-12 (Cobalamine) 1.35 µg 56.25%
    Vitamin C (Ascorbic acid) 8 mg 8.89%
    Fat soluble Vitamins
    Vitamin A, RAE 226 µg 32.29%
    Vitamin A, IU 817 IU N/D
    Retinol 223 µg N/D
    Beta Carotene 43 µg N/D
    Vitamin E (alpha-tocopherol) 0.49 mg 3.27%
    Vitamin D (D2 + D3) 0.6 µg N/D
    Vitamin D3 (cholecalciferol) 0.6 µg N/D
    Vitamin D 18 IU N/D
    Vitamin K (phylloquinone) 1.8 µg 1.50%

     
    Lipids Amount % DV
    Fatty acids, total saturated 16.787 g N/D
    4:00 0.863 g N/D
    Caproic acid 6:00 (hexanoic acid) 0.511 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.297 g N/D
    capric acid 10:00 (decanoic acid) 0.223 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.551 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 2.396 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 7.332 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 3.7 g N/D
    Fatty acids, total monounsaturated 7.427 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.419 g N/D
    Oleic acid 18:1 (octadecenoic acid) 6.695 g N/D
    Fatty acids, total polyunsaturated 1.031 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.661 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.37 g N/D
    Cholesterol 104 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.343 g 77.95%
    Threonine 1.092 g 62.05%
    Isoleucine 1.466 g 87.68%
    Leucine 2.372 g 64.18%
    Lysine 1.919 g 57.39%
    Methionine 0.606 g N/D
    Cystine 0.223 g N/D
    Phenylalanine 1.169 g N/D
    Tyrosine 1.169 g N/D
    Valine 1.619 g 76.66%
    Arginine 0.875 g N/D
    Histidine 0.655 g 53.17%
    Alanine 0.835 g N/D
    Aspartic acid 1.836 g N/D
    Glutamic acid 5.067 g N/D
    Glycine 0.511 g N/D
    Proline 2.344 g N/D
    Serine 1.316 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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