All of us has a recommended daily intake (RDI) of vitamins and minerals that we all must have to keep our bodies strong and healthy, energized, and able to fight off bacteria we will each encounter just about daily. Biotin, often called vitamin b7, is one of the various super important vitamins we need each day. An average grown person needs to intake 30mcg of biotin each day. Biotin benefits often occur naturally in the body aided by really small bacteria that can be found inside of your intestines and because of this deficiencies are quite rare.
However, sometimes the body alone doesn’t make the needed amount of biotin, so it’s advisable to chow down on foods full of vitamins and nutrients. Dairy products and eggs contain the highest amounts of biotin benefits, depending largely on how they’ve been cooked (you can cook away a lot of nutrients if overcooked).
BIOTIN BENEFITS IN YOUR FOOD
Fresher foods are definitely much better than overly processed foods as the fresher foods most likely contain higher amounts of biotin and more vitamins. Fruits and vegetables are rich in biotin and other vitamins. Something for you to note, cabbage and broccoli provide some of the highest volumes of vitamin B7.
Though fruits and vegetables might not contain as high a biotin content as eggs, they do offer a few other health benefits that our body needs such as calcium, zinc, and other minerals and vitamins. In this article below, we outline a recipe your family could enjoy for lunch or dinner that’s not only extremely easy on the taste buds, but quite healthy too. Broccoli contains heaps of biotin and calcium, but not too many kids are fond of eating this green goodness. Once they’ve tried this dish, you can bet that your child will look forward to eating their veggies.
This recipe takes roughly thirty minutes to have ready. It really is a pretty quick, easy and delish way to increase your vitamin benefits.
cup chicken broth, reduced sodium (you can also use home made chicken stock) cup of dry white cooking wine pound gorgonzola cheese, crumbled (use bleu cheese if you like it better) 2 cups heavy cream 3 tablespoons of butter (unsalted) 1 teaspoon of salt teaspoon of freshly ground black peppercorns 1 pack of fettuccine pasta 2 stalks of broccoli (remove the stems and cut into bite-size florets) 1/3 cup of grated parmesan cheese (add more for extra toppings when serving) 3 tablespoons of freshly chopped parsley
In a medium stainless-steel pot, mix together broth and wine and bring it to boil over medium heat Boil until mix has been reduced to about 2/3 cups. It should take just about 7-10 minutes Lower the heat and add gorgonzola, cream and butter to the mix Simmer and continue stirring until the cheese melts completely and the mixture starts to feel thicker Toss in some salt, pepper then remove from stove top In another pot cook pasta in water and salt until almost done Add the broccoli florets to the cooking pasta and bring to boil again Boil the pasta with broccoli until both are fully cooked Drain pasta and broccoli in a strainer over the sink Toss your pasta and broccoli into gorgonzola cream sauce
To serve, scoop into bowls and top with parsley and additional parmesan cheese.