United News of Bangladesh

The refrigerator, a crucial kitchen appliance, plays a vital role in preserving cooked and leftover food. However, not all refrigerator shelves serve the same purpose. According to a report by asianetnews, the temperature varies across the compartments of a fridge with the top shelves generally colder than the bottom. As a result, specific foods are best stored on particular shelves to maintain freshness and prevent spoilage. Some items should not be placed on the bottom shelf of the refrigerator, especially cooked foods. If these foods are currently stored there, it is advisable to move them immediately. Leftover FoodLeftover food should never be kept on the bottom shelf of the fridge. It is best stored on the top shelf, where the temperature is more stable and cooler. Boiled EggsBoiled eggs should not be stored with uncooked eggs, as this can lead to spoilage. "It is best to store eggs, whether shelled or not, in the top compartment of the refrigerator. This will help them stay fresh for up to a week," the report states. MAHA report on children’s health highlights harms of ultraprocessed foods Boiled MeatFully cooked meat is best stored on the top shelf of the fridge. While uncooked meat can go on the bottom shelf, it should always be kept separate from other food items. HerbsTo keep herbs fresh, place them in a glass of water and store them on the top shelf. It is also important to change the water daily. Ready-to-Eat FoodsPre-packaged ready-to-eat foods should not be stored on the bottom shelf. "It is best to store them at the top of the refrigerator," the report advises. Following these simple food storage tips can help extend freshness and reduce the risk of contamination.

The human body needs protein. Proteins carry out countless functions inside cells and they are vital for the growth, repair and maintenance of muscles, bones and skin. And with food companies rolling out high-protein versions of a huge range of foods, including milkshakes and granola bars — and even pancakes and popcorn — you might be tempted to think you need to add more to your diet. But nutritionists say that if you are getting enough food, you are probably getting enough protein. “Adding protein to foods is very beneficial — for the profits of that food,” said Federica Amati, nutrition lead at Imperial College London and head nutritionist at the health science company ZOE. “It is not based on health, it is not backed by science.” The amount of protein you need depends on your age, weight and personal nutritional needs and it is especially important for children and older adults to make sure they eat protein-rich foods. Here’s what to know about how much protein you need and how to ensure you're getting it from the best sources. Protein is so critical that your body knows how to make it Protein is a macronutrient, or a basic kind of food like fat or carbohydrates that your body needs to function. There are thousands of proteins, assembled from smaller molecules called amino acids — most of which can be made by the body. “Because protein is so important, our body has adapted really well to making sure that it can reassemble and change the building blocks of these amino acids to make sure we have what we need, as long as we’re eating adequate amounts of food,” Amati said. MAHA report on children’s health highlights harms of ultraprocessed foods Still, the body can't make all the amino acids, so some must come from food. If you aren't starving, you are probably getting plenty of protein The World Health Organization recommends that healthy adults get about 0.4 grams of protein per pound of body weight (0.8 grams of protein per kilogram of body weight). That's roughly 60 grams for men and 50 grams for women per day, based on body weights of 165 pounds (75 kilograms) for men and 143 pounds (65 kilograms) for women. In most rich countries, the average adult gets far more, Amati said. Protein deficiencies are mostly seen in malnourished people on subsistence diet in poorer countries, she said. Bridget Benelam, a nutritionist with the British Nutrition Foundation, said it was important to get protein from different foods, like dairy, fish, beans, nuts, vegetables and meat. She said studies suggest vegetarians and vegans have lower protein intake than meat and fish eaters, but that their average protein levels are still OK. Having some protein at every meal is also a likely a good idea. “It appears to be better for preserving muscle function if you have some protein throughout the day, rather than just having it all in one meal,” Benelam said. Protein can be found in a huge range of food Plant-based sources of protein include foods such as beans, lentils, peas, nuts, seeds, tofu, tempeh and meat substitutes. Fish, meat, poultry, eggs and dairy foods such as milk and yogurt are also good sources of protein. Amati said that proteins from animal-based sources may be easier for the body to break down compared to plant-based proteins, which tend to have more fiber. “If you eat a piece of beef, you’re getting protein and things like zinc and iron, but you’re also getting more saturated fat,” she said. In comparison, Amati said eating protein-rich foods like chickpeas or beans also provides the body with fiber, something that's lacking in most of our diets. You probably don't need to buy products with added protein “Unless you have a specific health issue that requires you to have more protein, most people in countries like the U.S. and the U.K. do not need more,” said Benelam of the British Nutrition Foundation. Amati, of Imperial College London, said people should scrutinize the ingredient list of protein-enriched products to make sure they aren’t loaded with sugar and fat. For people trying to build more muscle, she recommended a more direct solution: exercise. “If you’re worried about your body composition and muscle strength, you have to lift (heavier) weights and give your body a challenge,” Amati said. “Eating a protein bar is not going to help.”

The White House released a new report highlighting what it claims are the causes of chronic disease in children. The report fleshes out many of the themes that have emerged as priorities for the Make America Healthy Again, or MAHA, movement promoted by Health and Human Services Secretary Robert F. Kennedy Jr. One major area of focus is the negative health effects of ultraprocessed foods. The report points to the prevalence of ultraprocessed foods in the American diet as a key contributor to chronic illness in children and cites research that finds that nearly 70% of children’s diets and 50% of pregnant and postpartum women’s diets in the U.S. consist of ultraprocessed foods. The Conversation U.S. asked Paul Dawson, a food scientist at Clemson University, to explain how the government’s stance on the harms of ultraprocessed foods squares with the science. What are ultraprocessed foods? Concerns that ingredients used by food manufacturers can contribute to chronic illness first emerged in the 1970s and 1980s, when research began linking processed food consumption to increasing rates of obesity, type 2 diabetes and cardiovascular disease. The term “ultraprocessed food” dates back to the 1980s and was used to describe convenience foods and snacks that contained high amounts of additives and had low nutritional value. As research on the health effects of ultraprocessed foods began to build, experts in public health and the food industry have debated the meaning of the term. Increasingly, researchers are settling on defining ultraprocessed foods based on a framework called the Nova Food Classification System, created in 2009 by nutrition researchers in Brazil. The framework assigns foods to one of four groups based on the level of processing they undergo: Group 1 - Unprocessed or minimally processed foods: This category includes raw fruits, vegetables and meats that may be cleaned, frozen or fermented but remain close to their natural state. Group 2 - Processed culinary ingredients: Think salt, sugar, oils and other ingredients extracted from nature and used to cook and flavor foods. Group 3 - Processed foods: Foods in this category are made by adding ingredients like salt or sugar to Group 1 items — for example, canned vegetables or cheese. Group 4 - Ultraprocessed foods: These are mostly foods that contain ingredients not found in a typical kitchen, such as hydrogenated oils, modified starches, flavor enhancers, color additives and preservatives. Examples include chips, sodas, candy bars and many frozen meals, which are designed to be hyper-palatable and often nutrient-poor. What does research say about ultraprocessed foods? Blood and urine markers may reveal intake of ultraprocessed foods, study finds A growing body of research links ultraprocessed foods with many negative health outcomes, including obesity, type 2 diabetes, cardiovascular disease, cancer and cognitive decline. One issue is that these products are typically high in added sugar, sodium, saturated fats and chemical additives, and low in fiber, vitamins and essential micronutrients. But some studies also suggest that what makes these foods harmful isn’t just the ingredients but also how they’re made. That’s because the industrial processing of fats and starches can produce harmful compounds. For example, a substance called acrolein, formed when oils are heated at high temperatures, has been linked to DNA damage. Studies are also finding that microparticles from packaging and plastics, now found in air, water and food, may disrupt the gut microbiome, a key player in immune and metabolic health. One drawback of nutrition studies is that they often rely on self-reported dietary data, which can be inaccurate. They can also have confounding factors that are difficult to account for, such as lifestyle patterns. However, the consistency of the findings across diverse populations gives credence to the growing concerns about ultraprocessed foods. An important caveat, however, is that not all ultraprocessed foods are created equal. They vary in how nutritious they are, and some ultraprocessed foods play an important role for vulnerable populations. For example, foods containing the slow-release carbohydrate sweetener sucromalt help people with diabetes prevent blood sugar spikes, and hypoallergenic infant formula can be lifesaving for infants that cannot digest milk at a young age. How does the MAHA report fit with current dietary guidelines? The report echoes key themes of the 2020–2025 Dietary Guidelines for Americans, a document jointly published by the Departments of Agriculture and Health and Human Services every five years. Both the MAHA report and the federal guidelines encourage the consumption of nutrient-dense, whole foods. One critical difference between them is that the 2020-2025 dietary guidelines make no mention of ultraprocessed foods. Some public health experts have noted that this omission may reflect food industry influence. What happens next? Kennedy has stated that a follow-up report outlining a strategy and potential policy reforms for addressing childhood chronic illness will be released in mid-August 2025. Nebraska to ban soda and energy drinks from SNAP under first USDA waiver However, change is unlikely to be straightforward. Ultraprocessed foods represent a significant industry, and policies that challenge their prominence may encounter resistance from influential commercial interests. For decades, U.S. agricultural subsidies, food policy and consumers have supported the mass production and consumption of ultraprocessed foods. Reversing their overconsumption will require structural shifts in how food is produced, distributed and consumed in the U.S.

In many African cultures, a big belly has long been seen as a sign of wealth. But this perception is proving deadly as deaths due to obesity -related illnesses rise. In Kenya, overweight politicians are often called Boss or Mkubwa — Swahili for “big man” — by constituents, with their girth symbolizing prosperity. Younger politicians, including the governors of Nairobi and Mombasa, have begun speaking publicly about weight loss. Obesity contributes to non-communicable diseases such as diabetes, which have become Kenya's leading cause of death. The health ministry says they are responsible for 39% of fatalities annually. In a country where the government has said almost a third of the population is still unable to fulfill food needs, 13% adults are obese, according to the 2025 World Obesity Atlas. The contrast highlights the country's growing inequality and the popularity of fast and processed foods by those with rising incomes. Perceptions about obesity can affect financial and other decisions. In neighboring Uganda, microfinance institutions vetted loan applicants based on their weight, and those overweight were considered more able to repay loans, according to a study published by the American Economic Review in 2023. “Most people feel like when I start making money, I have to look like the money itself by being fat or obese,” said Kenyan nutritionist Felix Okoth. “They however don’t realize that they are predisposing themselves to these lifestyle conditions such as diabetes and hypertension.” The World Health Organization's Africa director has called the rising trend a “ticking time bomb" for the continent with the world's youngest and fastest growing population. Some are trying to change the conversation around weight. A former senator in Kenya, Cleophas Malala, has described how a 15-hour flight to the U.S. left him in pain and how doctors advised him to reduce. Swim lessons can be lifesaving for children with autism From a starting weight of 138 kilograms (304 pounds), he embarked on a non-solid diet for 90 days. Though he didn’t disclose his current weight, before-and-after photos show him noticeably slimmer. “My colleagues in parliament were mad that I left the ‘club’ after I lost weight,” the 39-year-old has said. Stephen Ogweno, who had childhood obesity and later became a public health advocate, said most Kenyan legislators don’t see the issue as a problem. “These discussions are held in parliament where most MPs have big bellies, and so admitting that it concerns them, too, would be a good place to start,” he said, Kenyan President William Ruto has spoken publicly about the need to be fit for work. He had to reassure Kenyans in 2023 that he was okay after online speculation about his health following weight loss. “I decided to cut it down because the task ahead was not easy,” he told journalists. Increasing incomes, proliferation of fast-food outlets in urban areas, sedentary lifestyles and lack of infrastructure that promotes physical activity have been named as probable causes of rising obesity in developing countries. “We need to make sure that when we move away from lack of food, we are not going to the wrong food groups,” said a Kampala-based doctor, Miriam Laker Oketta. Public health campaigns will help demystify the perception that weight is an indication of wealth, said Caroline Kirui, the Africa director for Project ECHO, an information-sharing platform for healthcare workers. Gyms, weight loss drugs and surgeries are being increasingly advertised in Kenya. But approaches such as the Ozempic weight-loss drug have left some users like Caroline Havi dissatisfied. She said she turned to a one-meal-a-day diet instead and hopes to eventually reduce her weight from 105 kilograms to 70 “without spending so much." In South Africa, obesity-related deaths due to non-communicable diseases have surpassed HIV-related deaths, according to the WHO. The 2025 World Obesity Atlas said 32% of South Africa's adults are obese. Blood and urine markers may reveal intake of ultraprocessed foods, study finds The perception that weight is a symbol of wealth is slowly changing, said Rebone Ntsie, nutrition director at the National Department of Health. “There are those who still see it like that, but people are also seeing the dangers and its no longer celebrated as a sign of dignity, beauty, respect, social status," she said.

Nebraska is the first state to receive a federal waiver to ban the purchase of soda and energy drinks under the benefit program for low-income Americans long known as food stamps. The move, announced Monday by U.S. Agriculture Secretary Brooke Rollins, would affect about 152,000 people in Nebraska enrolled in the Supplemental Nutrition Assistance Program, or SNAP, which helps families pay for groceries. “There's absolutely zero reason for taxpayers to be subsidizing purchases of soda and energy drinks,” Nebraska Gov. Jim Pillen said in a statement. “SNAP is about helping families in need get healthy food into their diets, but there's nothing nutritious about the junk we're removing with today's waiver.” Six other states — Arkansas, Colorado, Kansas, Indiana, Iowa and West Virginia — have also submitted requests for waivers banning certain foods and drinks or, in some cases, expanding access to hot foods for participants, according to the USDA. The push to ban sugary drinks, candy and more from the SNAP program has been key focus of Rollins and Health Secretary Robert F. Kennedy Jr. Rollins called Monday's move “a historic step to Make America Healthy again.” Details of Nebraska's waiver, which takes effect Jan. 1, weren't immediately available. Anti-hunger advocates criticized it, saying it adds costs, boosts administrative burdens and increases stigma for people already facing food insecurity. Homemade Refreshing Iftar Drinks: 10 Ramadan Special Mojito Recipes The waiver “ignores decades of evidence showing that incentive-based approaches — not punitive restrictions — are the most effective, dignified path to improving nutrition and reducing hunger,” said Gina Plata-Nino, a deputy director at the Food Research & Action Center, a nonprofit advocacy group. SNAP is a roughly $100 billion program that serves about 42 million Americans and is run by the U.S. Agriculture Department and administered through states. The program is authorized by the federal Food and Nutrition Act of 2008, which says SNAP benefits can be used “for any food or food product intended for human consumption,” except alcohol, tobacco and hot foods, including those prepared for immediate consumption. Over the past 20 years, lawmakers in several states have proposed stopping SNAP from paying for everything from bottled water and soda to chips, ice cream and “luxury meats” like steak. Summer Drinks: Refreshing Homemade Sherbets to Beat the Heat Until now, USDA rejected the waivers, saying there were no clear standards to define certain foods as good or bad. In addition, the agency had said restrictions would be difficult to implement, complicated and costly, and would not necessarily change recipients' food purchases or reduce health problems such as obesity.

Producing maple syrup in New England is already a challenge thanks to the region's unpredictable spring weather. But now, maple producers are facing added uncertainty due to President Donald Trump’s shifting tariff policies, which are shaking confidence in an industry deeply tied to international trade. “Whenever there’s a disruption in our cross-border operations, we feel it,” said Jim Judd, a fourth-generation maple producer who runs Judd’s Wayeeses Farms in Morgan, Vermont. “The process of making maple syrup is already uncertain.” Everyday chores may improve heart health: Study Judd, who’s been in the business since the 1970s, noted that international cooperation is crucial to syrup production. Sap-processing equipment often contains stainless steel from China, packaging materials frequently come from Italy, and Canada — the world’s leading maple syrup producer — supplies most of the equipment used by U.S. producers. Canada also exports nearly two-thirds of its syrup to the United States. That’s why producers in Vermont, as well as in other syrup-producing states like New York, Maine, and Wisconsin, are especially concerned about the current trade tensions. Earlier this month, Trump temporarily delayed the harshest tariffs on most nations for 90 days but raised tariffs on Chinese imports to 145%. He also remains locked in tense negotiations over tariffs with Canada and Mexico. According to Allison Hope, executive director of the Vermont Maple Sugar Makers' Association, there appears to be no immediate tariff on finished maple products — but it’s unclear what the implications are for the essential packaging and equipment that often come from China. “It’s as unpredictable as New England weather — wait five minutes and it could change,” Hope said. “Now we have to think about how Canada sources and produces its equipment. It’s hard for businesses to plan for growth when the industry outlook is so uncertain.” This uncertainty comes at a time of significant growth for syrup producers. Vermont’s production has risen nearly 500% over the past two decades, driven by scaling operations, new entrants to the industry, and increased consumer demand for natural sweeteners. However, disrupting trade with Canada — a crucial supplier and partner — could have serious consequences. Judd says he’s invested heavily in Canadian-made equipment over the years, and new import tariffs could drive up his costs dramatically. Since maple syrup is considered a luxury item, he fears he wouldn’t be able to raise prices to offset those costs. “We rely on Canada — we can’t source what we need anywhere else,” Judd said. “I’ve been crossing this border all my life. The recent changes we’re seeing don’t all seem necessary.”

As Thailand celebrates the Buddhist New Year, known as Songkran, in mid-April, soaring temperatures call for ways to cool down—one of which is the traditional and aromatic dish known as khao chae. Songkran, taking place from April 13–15, is marked by playful water fights across the country. But another refreshing way Thais mark the season is by enjoying khao chae, a cold, floral-infused rice dish that symbolizes the start of summer. Khao chae—literally meaning “soaked rice”—has its roots in the Mon ethnic group, which was historically present in what is now Myanmar and Thailand. The version popular today, especially in Bangkok, has evolved significantly from the simple Mon original, according to Thai food writer and historian Leela Punyaratabandhu. Traditionally served in clay pots to keep it cool, the original dish was far more rustic, lacking the elaborate accompaniments now associated with it. During the 19th century under King Rama IV, khao chae underwent a transformation in the royal court. It became a symbol of refinement, presented with carved vegetables and served with ice—then a luxury item inaccessible to the general public. Modern recipes are still steeped in royal tradition. Jasmine rice is thoroughly washed to remove excess starch, ensuring the grains don’t clump together or turn cloudy when soaked. The rice is then submerged in cold, flower-scented water, often infused with jasmine, ylang ylang, and damask roses—flowers that bloom in summer, adding seasonal meaning to the dish. Preparing the fragrant water is an art in itself. Flowers must be picked at just the right moment—usually the evening before—and steeped for a few hours, but not too long, to avoid unpleasant flavors. Some even add a smoky essence using a Thai culinary candle called tian op. But khao chae isn’t just rice in fragrant water—it’s accompanied by an array of rich and complex side dishes. These can include fried shrimp paste balls, stuffed shallots and peppers, sweet beef or pork jerky, and crispy egg nests. According to Punyaratabandhu, the strong flavors and unusual textures can be challenging, especially for those used to more mainstream Thai dishes like pad see ew. Though she debated including khao chae in her cookbook due to its complexity, Punyaratabandhu felt it was vital to represent Bangkok’s culinary heritage. Similarly, chef Max Wittawat of New York’s Bangkok Supper Club, who learned the dish from Bangkok culinary expert Jantararat Hemvej, sees it as a symbol of Thai tradition that has reemerged in recent years. Thanks to year-round access to blooming flowers and a resurgence in interest in traditional Thai cuisine, khao chae is now more widely enjoyed. Its vibrant presentation has also made it a hit on social media, with its ornate sides and delicate serving ware often “too pretty to eat.” There’s even a specific way to eat khao chae: rice and side dishes should be enjoyed separately to maintain the purity of the floral water. Pickles and veggies balance the stronger flavors, making each bite feel fresh and light. For Wittawat, the growing popularity of khao chae is a welcome return to cultural roots. Once a royal delicacy, it’s now a beloved summer tradition for everyone. “Thai people are reconnecting with their heritage,” he says. “And that’s something to celebrate.”   Source: BBC

Breaking the Ramadan fast with a cool and refreshing drink is a true delight. Mojitos, with their zesty, minty, and citrusy flavors, are perfect for iftar. Instead of store-bought drinks, why not prepare homemade mojitos using local ingredients? From tangy green mango to sweet lychee, these special mojito recipes bring a twist of Bangladeshi flavors to your iftar table. Here are 10 unique mojito recipes that are colorful, delicious, and hydrating.  10 Nutritious and Tasty Mojito Recipes for This Ramadan . Classic Lemon-Mint Mojito Ingredients Juice of 1-1/2 lemon or to taste, 1/4 cup chilled water, 4 ice cubes or as needed, about 15 leaves of fresh mint, 4-5 tablespoons raw cane sugar or to taste, chilled Sprite or 7-Up (as required), and 4-5 hajmola or to taste Instructions First, crush the Hajmola into a fine powder using a mortar and pestle and set it aside. In a mason jar, combine raw cane sugar and chilled water, stirring well until the sugar dissolves. Add fresh mint leaves and gently muddle them with the back of a spoon to release their refreshing aroma and flavor.  Next, add ice cubes to keep the drink cool and invigorating. Pour in enough chilled Sprite or 7-Up to fill the Mason jar, enhancing the fizziness and sweetness. Finally, sprinkle the powdered Hajmola into the jar, mix well, and serve immediately for a tangy, refreshing drink.  Read more: Top 10 Date Varieties: Nutrition, Health Benefits, and Prices in Bangladesh Green Mango Mojito (Aam Panna) Ingredients 2 green mango (300 grams) raw medium size, 1 tablespoon black salt, 1 tablespoon roasted cumin powder, mint leaves, lemon, sugar syrup, and ice cubes.  Instructions First, pressure cook the raw mangoes for 2–3 whistles or steam them until soft. Once cooled, extract the pulp, discarding the seed and skin. Mix cumin powder and black salt into the pulp, creating a spiced mango base that can be refrigerated for 3–4 days.  For a classic Aam Panna, dilute this pulp with water and sweeten it with jaggery or sugar. To make a mojito, muddle mint leaves and a lemon slice in a highball glass for five seconds. Add ice cubes, 2 tablespoons spiced mango pulp, and top with chilled Sprite. Garnish with mint and lemon, then enjoy! Read more: Ramadan Fasting with Diabetes: Best foods for Sehri and Iftar Lychee Mojito Ingredients 100 ml lychee juice, 300 ml soda chilled, 6 lychees peeled, 15 mint leaves, 1 tablespoon lemon juice, ½ lemon, and 1½ tablespoon powdered sugar.  Instructions First, muddle the sugar, lemon juice, lemon slices, and six lychees together until the flavors are well combined and the fruit is slightly crushed. Add the juice, stir thoroughly, and divide the mixture evenly into two glasses. Finally, top each glass with chilled soda, giving the drink a refreshing fizz. Serve immediately and enjoy! Tamarind-Spiced Mojito Ingredients 2 cups water, 3 ½ tablespoons tamarind chutney, ½ teaspoon fennel seeds, ½ teaspoon black salt, 1 tablespoon sugar, 1-inch ginger (grated), Kashmiri red chilli powder, lime wedges, mint leaves, and Canada dry zero (optional). Read more: Healthy Iftar Meal Recipes for Breaking Ramadan Fasting Instructions First, place a pan over medium heat and add water, followed by tamarind chutney, fennel seeds, black salt, sugar, and grated ginger. Stir everything well using a wire whisk and let the mixture heat up. Once it reaches a gentle boil, turn off the heat, cover the pan, and let it sit for 30 to 45 minutes to allow the flavors to infuse.  Then, strain the liquid and chill for a few hours or up to three days in advance. To serve, mix black salt and Kashmiri red chilli powder on a plate. Rub a lime wedge around a glass rim, dip it into the spice mix, then muddle mint leaves and lime inside. Finally, add ice, and tamarind water, then top with Canada Dry Zero before serving.  Watermelon-Mint Mojito Mocktail Ingredients 2 cups watermelon (cubed), 2 limes (juiced), 1-2 tablespoons sweetener (maple syrup, honey, or sugar optional), 15-20 leaves of fresh mint, sparkling water, ice cubes, fresh mint, and slices of lime.  Instructions First, to make the watermelon juice, blend fresh watermelon, lime juice, mint leaves, and sweetener (if using) until smooth. Transfer the juice to a jar and refrigerate for a few hours, or use it immediately. You should have about 1¼ cups of juice, which can be made ahead and stored until your guests arrive.  Read more: Reasons Why Ramadan Fasting is More Beneficial Than Dieting When ready to serve, muddle a few mint leaves with a slice of lime at the bottom of each glass. Then, pour about ½ cup of the watermelon juice into each glass, add ice cubes, and top with ½ to ¾ cup of sparkling water. Taste and adjust sweetness if needed. You may garnish with extra watermelon pieces and lime slices. Serve immediately and enjoy! Cheers.

Dates hold immense cultural and nutritional significance, especially during the month of Ramadan, when they are traditionally consumed to break the fast. Sourced from various regions, these fruits come in different textures, flavors, and moisture levels, catering to diverse preferences. Rich in essential minerals, fiber, and antioxidants, they serve as a wholesome energy source. Whether consumed as a daily snack or incorporated into traditional dishes, their popularity continues to grow. Let’s explore 10 popular date varieties, their nutritional values, health benefits, and price ranges in Bangladesh. 10 Popular Date Varieties with Price Ranges in Bangladesh  . Ajwa Originating from Medina, Saudi Arabia, Ajwa dates are a distinctive variety of date palms. These medium-sized, oval-shaped fruits are characterized by their deep black skin and soft texture. Nutritionally, Ajwa is virtually fat-free and filled with carbohydrates, including natural sugars and protein. Additionally, this is a good source of dietary fiber, calcium, iron, and potassium. These nutrients support bone health, aiding in muscle function and promoting overall cardiovascular well-being. The high fiber content aids in digestion and helps maintain a healthy digestive tract. Depending on quality, prices currently range from BDT 640 to BDT 800 per kg in local markets across Bangladesh. Some varieties reach BDT 1200 to BDT 2000 in some places. Read more: 10 Best Caffeine-Free Anti-Inflammatory Herbal Teas for Natural Healing Medjool Native to the Tafilalt region of Morocco, Medjools are renowned for their large size and rich, sweet flavor. These dates are cultivated from the Phoenix dactylifera species and are now extensively grown in the United States, Israel, and several Middle Eastern countries. A serving of two dates provides enough calories, primarily from carbohydrates, including plant-based sugars. They contain nutritional fiber and protein, which support digestive health. This fruit is also rich in minerals, offering potassium, magnesium, and both calcium and iron per serving. The high antioxidant content helps combat oxidative stress, while their natural sugars make them an excellent reservoir of quick energy. Additionally, the fiber content aids in maintaining healthy blood sugar levels and promotes a feeling of fullness, which can be beneficial for weight management. Prices range from BDT 920-960 to BDT 1,000-1,800, depending on size and the degree of pre-processing before reaching grocery shelves. Read more: These are the World's 10 Most Expensive Spices Mariyam Primarily cultivated in Iran, Maryams are medium to large-sized dates with a soft, chewy texture and a rich, caramel-like flavor. They are harvested from the Phoenix dactylifera species and are esteemed for their quality and taste. Maryam dates are a valuable source of energy, providing a significant amount of raw sugars that offer a quick energy boost. They are brimming with dietary fiber, which aids in digestion and helps prevent constipation. Packed with essential minerals like potassium, calcium, magnesium, and iron, they help relax blood vessels and strengthen bones. In various local markets, prices vary from BDT 500 to BDT 1,000. Read more: How to Save Gas While Cooking at Home Khurma Bangladeshi households commonly use the term ‘Khurma Khejur’ for dried dates, a traditional favorite. Derived from the date palm and typically sun-dried, they develop a chewy texture and concentrated sweetness. Dried dates are rich in carbohydrates and natural fiber, providing a powerhouse of energy and aiding in digestion and bowel regularity. Additionally, they offer essential minerals such as potassium, magnesium, and iron, contributing to heart health, muscle function, and oxygen transport in the blood. The organic sugars present in them highlight a healthier alternative to refined sugars, and their antioxidant properties help combat oxidative stress in the body. Market rates typically fall between BDT 300 and BDT 800 per kg, though premium varieties may cost between BDT 1,200 and BDT 1,300. Read more: 10 Tasty Bangladeshi Recipes with Flu-fighting Nutrients Sukkari Renowned for its exceptional sweetness, Sukkari is a premium variety originating from Saudi Arabia. These dates are characterized by their golden hue and soft, melt-in-the-mouth texture. From a nutritional standpoint, Sukkari dates are high in natural sugars, providing a quick energy boost. Enough dietary fiber promotes digestive health by aiding in regular bowel movements. With a content of potassium, it supports heart health by helping to regulate blood pressure. Moreover, they are a good source of antioxidants, which help protect the body against oxidative stress and inflammation. Costs vary from BDT 250 to BDT 630, depending on quality. Read more: How to Safely Enjoy Street Food in Bangladesh Mabroom Cultivated originally in Saudi Arabia, Mabroom dates are distinguished by their elongated shape and reddish-brown color. With a firm texture and mildly sweet taste, they are a popular choice for those who prefer less-sugary varieties. Mabrooms are a rich repository of whole-food fiber, which aids in digestion and helps maintain a healthy digestive tract. The fruit also provides significant amounts of potassium, magnesium, vitamin B6, and iron. Packed with a high level of Potassium and magnesium, it maintains heart health and muscle function, while boasting vitamin B6, it plays a role in brain health and mood regulation. Iron is essential for the production of hemoglobin, which transports oxygen in the blood. Costs range from BDT 400 to 450 per kg, while select varieties from Saudi Arabia are priced at BDT 1,200. Read more: Healthy Sehri Meal Recipes for Ramadan Fasting Kalmi Also known as Safawi dates, Kalmi originates in the Al-Madina region of Saudi Arabia. Characterized by their deep black color, these fruits are medium to long in size and have a soft, moist texture. They are loaded with unrefined sugars, providing a quick energy boost, and are an excellent source of dietary fiber, which aids in digestion and promotes a healthy gut. Additionally, the date contributes a considerable share of potassium, magnesium, and iron. These minerals help regulate blood pressure and support heart health, muscle and nerve function, and the formation of hemoglobin. Market rates around Kalmi typically fall between BDT 800 to 1,000 per kg. Read more: Microwave Cooking: 7 Healthy Chicken Breast Recipes Ambar Also spelled ‘Anbara’, Ambar is a distinguished strain originating from the Medina. Like other dates harvested from the Phoenix dactylifera, it highlights an elongated shape and a dark brown to almost black hue. Ambar is filled with natural sugars, natural fiber, and essential minerals like iron, potassium, and magnesium. So, incorporating Ambar dates into a diet means maintaining better functionality in digestion, blood pressure, muscle, and bone. With prices ranging from BDT 700 to BDT 1,600, costs fluctuate based on availability and demand in local markets. Read more: Homemade Instant Powdered Fruit Drink Recipes for Iftar Zahidi Originating in Iraq, this prominent category of dates is medium-sized, with a light golden-brown color and a distinct oval shape. They are semi-dry with a firm texture and a mildly sweet, nutty flavor. Zahidi dates are a vital supplier of digestive fiber, carbohydrates, plant-based sugars, potassium, and Sodium. It also has Magnesium, Vitamin B6, Iron, Flavonoids, and Amino acids. They actively support digestive health, regulate blood pressure, and enhance oxygen transport in the bloodstream. Prices start at BDT 220 per kg and can reach BDT 250. Read more: Beat Dehydration with These Summer Vegetables Dabbas Predominantly farmed in the United Arab Emirates, Dabbas are tiny to average-sized dates recognized for their dark brown color and soft, tender texture. Harvested from Phoenix dactylifera, these esteemed fleshes are a staple in Emirati cuisine. Dabbas dates are rich in fiber, calcium, iron, potassium, and selenium. Fruits can uplift digestion, cardiovascular health, and the oxygen transportation system in the blood. They also have properties for anti-dehydration and maintaining sodium and potassium balance. Dabbas are typically priced at BDT 400 to BDT 700 per kg. Read more: Summer Drinks: Refreshing Homemade Sherbets to Beat the Heat Bottom Line All 10 of these finest date varieties offer distinct flavors, each contributing to an overall boost in immunity. Ajwa, with its deep black hue, is rich in antioxidants. Medjools are large and naturally sweet, making them a popular snack. Mariyam is prized for its soft texture, while Khurma Khejur is a staple in South Asia. Sukkaris are known for their caramel-like sweetness, and Mabroom has a chewy texture and deep flavor. Ambars are large and nutrient-rich, while Zahidi offers a mildly nutty taste. Dabbas are recognized for their soft flesh, and Kalmi (Safawi) dates are packed with essential minerals. These dates hold great significance during Ramadan, providing energy to endure long hours of fasting. However, the prices of different date varieties in Bangladesh may vary depending on the sellers. Read more: Fridge Smells Bad? Reasons and How to Get Rid of It

Discover the best caffeine-free herbal teas that help reduce inflammation naturally. From turmeric to ginger, these soothing teas—popular in Bangladesh and beyond—offer powerful health benefits and delicious flavors. Explore our list of the best anti-inflammatory teas to support your wellness journey. 10 Delicious Caffeine-free Teas to Heal Inflammation . Licorice Root Tea Licorice root tea is known for its naturally sweet taste and medicinal properties. It helps soothe digestive issues, supports respiratory health, and reduces inflammation. The active compound, glycyrrhizin, has potent anti-inflammatory effects that may help with conditions like gastritis and arthritis.  Studies suggest that licorice root can help protect the stomach lining and ease symptoms of acid reflux. To prepare, steep dried licorice root in boiling water for about 10 minutes before straining. However, excessive consumption should be avoided as it can raise blood pressure and lower potassium levels. Drinking this tea in moderation can provide numerous health benefits while adding a natural sweetness to herbal blends. Read more: 10 Teas for Upset Stomach and Improved Digestive Health Ginger Tea Ginger tea has a warm, spicy flavor and is a common household remedy in Bangladesh. It contains over 50 antioxidant compounds that minimize the production of inflammatory cytokines. Regular consumption may help manage arthritis, muscle soreness, and digestive discomfort. Ginger is known for its ability to alleviate nausea and promote gut health.  Several studies revealed that ginger may help regulate blood sugar levels and improve cardiovascular health. To make ginger tea, slice fresh ginger and boil it in water for 10-15 minutes. Strain the tea and enhance its flavor with honey or a splash of lemon. Drinking ginger tea regularly can contribute to overall wellness by reducing oxidative stress and inflammation in the body. Rosehip Tea Rosehip tea is made from the fruit of wild rose plants and has a tart, fruity flavor. It is rich in vitamin C, carotenoids, and polyphenols, which combat inflammation and promote skin and joint health. Studies suggest that it can help alleviate symptoms of arthritis and boost immune function. Read more: 10 Best Winter Teas to Fight Cold and Flu Rosehip tea is also beneficial for heart health due to its antioxidant properties, which help reduce oxidative stress and improve circulation. To prepare, steep dried rosehips in hot water for 6-8 minutes before straining. Its high antioxidant content makes it an excellent immune-boosting drink, perfect for daily consumption. Hibiscus Tea Hibiscus tea is known for its deep red color and tangy taste. It contains anthocyanins and flavonoids, which reduce inflammation and protect cells from damage. Studies show that hibiscus tea lowers inflammatory markers, such as C-reactive protein, often elevated in arthritis and heart disease.  It is also linked to improved blood pressure regulation and better cholesterol levels. To make hibiscus tea, steep dried hibiscus petals in hot water for 5-10 minutes before straining. It can be enjoyed hot or cold. Drinking hibiscus tea regularly may help support cardiovascular health and strengthen the immune system. Read more: 10 Best Teas for Weight Loss Turmeric Tea Turmeric tea is well-known for its vibrant golden hue and earthy flavor. The active ingredient, curcumin, has powerful anti-inflammatory properties that may help with arthritis, muscle soreness, and digestive disorders. Studies suggest that curcumin may reduce inflammation associated with chronic conditions such as rheumatoid arthritis and inflammatory bowel disease.  However, curcumin absorption is enhanced by black pepper. To prepare, simmer ground turmeric in water for 10 minutes, strain, and add honey or black pepper for additional benefits. Drinking turmeric tea regularly can support joint health and aid in overall inflammation control.