FISH & CHIPS -Food for poker performance

Blueberries are a good source of vitamin K. They also contain vitamin C, fibre, manganese and other antioxidants (notably anthocyanins).

These shrivelled red berries are alleged to boost the immune system and brain activity, protect against heart disease and cancer, and improve life expectancy.
Goji berries contain vitamin C, vitamin B2, vitamin A, iron, selenium and other antioxidants (notably polysaccharides).

Cocoa is a good source of iron, magnesium, manganese, phosphorous and zinc. It also contains the antioxidants catechins and procyanidins.

source of vitamin D, protein, some B vitamins and selenium. It's also a rich source of omega-3 fatty acids, a type of fat that is good for our health.

Wheatgrass contains chlorophyll, vitamin A, vitamin C, vitamin E, iron, calcium and magnesium.

Pomegranate is a good source of fibre. It also contains vitamins A, C and E, iron and other antioxidants (notably tannins).

Green tea is alleged to boost weight loss, reduce cholesterol, combat cardiovascular disease, and prevent cancer and Alzheimer's disease.

Broccoli is a good source of vitamin C and folate (naturally occurring folic acid). It also contains vitamins A, K, calcium, fibre, beta-carotene and other antioxidants (notably indole-3-carbinol and sulforaphane).

Garlic contains vitamins C and B6, manganese, selenium and other antioxidants (notably allicin).

Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin).

A Mediterranean diet incorporates the traditional healthy living habits of people from countries bordering the Mediterranean Sea, including Italy, France, Greece and Spain.

Mediterranean cuisine varies by region and has a range of definitions, but is largely based on vegetables, fruits, nuts, beans, cereal grains, olive oil and fish.

The Mediterranean diet has been associated with good health, including a healthier heart. A 2013 study found that people following a Mediterranean diet had a 30% lower risk of heart disease and stroke.

Some of India's foods date back five thousand years. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants. Many foods from the Indus period (c. 3000–1500 B.C.) remain common today. Some include wheat, barley, rice, tamarind, eggplant and cucumber. The Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder .

Chinese follow the spiritual teaching of balance signified by yin ("cool") and yang ("hot"). This philosophy encourages the Chinese to find a balance in their lives, including in the foods they eat. While preparing meals, the Chinese may strive to balance the color, texture, or types of food they choose to eat.

Rice is China's staple food. The Chinese word for rice is "fan" which also means "meal." Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and ginger root are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.
There are four main regional types of Chinese cooking. The cooking of Canton province in the south is called Cantonese cooking. It features rice and lightly seasoned stir-fried dishes. Because many Chinese immigrants to America came from this region, it is the type of Chinese cooking that is most widely known in the United States. Typical Cantonese dishes are wonton soup, egg rolls, and sweet and sour pork.

The Aborigines ate simple, balanced diets prior to the arrival of the Europeans in the late 1700s. Their diets contained meat and fish, as well as fruits, vegetables, and nuts. Honey was a popular sweetener, gathered from the hives of native bees found among the rocky crevices or in muddy riverbanks. Aborigines used many different ways to find the beehives. According to legend, an Aborigine hunter would catch a bee, and carefully attach something, such as a tiny fragment of a feather or a blade of grass, to it. This would help the tracker see the bee, and would also slow its flight slightly. The hunter would follow the bee back to its hive.
Bush tucker varies depending on the region, climate, and season. Kangaroo, emu, and possum are available all year round and are popular meat choices among the Aborigines. Other meats, such as lizards, frogs, and turtles, are most often enjoyed during the summer. Seafood is also a common meal, particularly in communities along the seacoast. In the mountains of New South Wales, the Aborigines may feast on moths, which are rich in fat. The deserts of central Australia are home to witchety grubs (larvae) found in the roots of acacia bushes. The larvae, which are high in calories, protein, and fat, were once staples in the Aboriginal diet. Other insects in the traditional Aboriginal diet are bees, ants, and termites. Native edible plants include yams, onions, spinach, tomatoes, berries, and grass seed. Roots of some other native plants are also harvested to eat. Seeds and flowers of the acacia were ground to make a kind of flour that could be mixed with water to make a simple cake.

Russia has a history of a diet based on crops that can thrive in cold climates, such as grains (rye, barley, buckwheat, and wheat), root vegetables (beets, turnips, potatoes, onions), and cabbage. Ivan III (ruled 1462–1505) brought Italian craftsmen to Russia to build public buildings. These craftsmen introduced pasta, frozen desserts (gelato and sherbet), and pastries to the Russian diet.
Traditional Russian cooking relied on a pech' or oven, rather than a burner as a heat source. The oven had two compartments—one for slow cooking and the other for quick baking. The pech' also heated the homes of the peasants, and therefore occupied a central spot in the main room of the house. Traditional dishes include roasted meats, vegetables, soups, and stews. A staple of the Russian diet is dark, heavy bread.

Spain's culinary traditions rely on an abundance of locally grown vegetables and fruits as well as meats and poultry. Jamón serrano , a cured ham, and chorizo , a seasoned sausage, are popular. Seafood and fish are popular in coastal areas. Other popular foods are cheeses, eggs, beans, rice, nuts (especially almonds), and bread (a crusty white bread, baked fresh daily, is common). Olive oil and garlic are common ingredients. Spain is also known for its wines, including the rioja , made in the northern province; sherry, a fortified wine that may be dry or sweet; and sangria, wine mixed with fruit and soda water.

Before Christopher Columbus landed in Jamaica in 1492, the original inhabitants of the island were a Amerindian tribe called the Arawaks. They grew the spinach-like callaloo, papayas (which they called pawpaws), and guava. They also produced two crops each per year of maize (corn), potatoes, peanuts, peppers, and beans.
The Arawaks roasted seafood and meat on a grate suspended on four-forked sticks called a barbacoa, which is the origin of Western barbecue.

The closest neighboring Amerindian tribe was the Caribs, who were the most feared warriors of the Caribbean. They ate more simply than the Arawaks—mostly fish and peppers.
The Spanish invaded Jamaica, then called Xaymaca ("the land of wood and water") in the late 1400s. They were responsible for importing many of the plants for which Jamaica is now known, such as sugar cane, lemons, limes, and coconuts. They also imported pigs, cattle, and goats. The Spanish turned to trading slaves from Africa's West Coast for labor. The slaves brought with them ackee (a tropical tree with edible fruit, now the national fruit of Jamaica), okra, peanuts, and a variety of peas and beans, all considered staples in the modern-day Jamaica.