Xylitol is a sugar substitute that naturally occurs in varying amounts in certain hardwoods, birch trees and corn cobs. It has 100% sweetness compared to sugar and can be used cup-for-cup as a replacement (1/2 cup xylitol = 1 cup sugar). Here is a short list of desserts that start with X!
Xanthum Gum
Xanthum Gum is a natural thickening agent made from the fermentation of glucose by Xanthomonas campestris. It is used as a food additive to thicken sauces, and in some meat products, such as sausages, to bind ingredients together.
Xanthum Gum is often used in gluten-free recipes to eliminate the gumminess of some flours. It can be added directly to your flour mixture or added after cooking.
Xanthum gum is a naturally-occurring polysaccharide that’s made of sugar molecules linked together. It’s used as a stabilizer and thickening agent in foods, drinks, and other products. It’s added to some food products because it can help keep them from separating and settling out into layers. For example, xanthan gum is often used in salad dressings or sauces to keep them from separating into oil and vinegar layers.
Many people are able to eat xanthan gum without any reported side effects or allergic reactions. However, some people may experience diarrhea or gastrointestinal symptoms after eating foods with xanthan gum.
Xanthum Gum is also known under the names Xantham Gum or Food Grade Xanthan Gum and is available in powder form.
Xi Yang Shen, Or American Ginseng
The main active ingredient in American ginseng is called ginsenoside. The ingredient is believed to be responsible for the herb’s ability to increase energy and mental alertness, as well as boost the immune system.
- Xylitol
Xylitol is a naturally occurring sweetener that occurs in some fruits and vegetables. The sweetener has been shown to reduce dental plaque formation, promote healthy oral bacteria and prevent tooth decay.
Xu Xiang Cai, or Winter Melon
Winter melon is a starchy vegetable that’s often used to make a sweet soup. In Chinese cuisine, winter melon is known for its cooling properties and its ability to reduce fever and inflammation. The flesh of the winter melon is bland and slightly sweet, but it’s generally not eaten on its own. Instead, the flesh is sliced into thin strips and added to broths or soups before serving. The skin of the winter melon can be eaten as well, but it has a bitter flavor; only eat the skin if you enjoy bitter flavors in your food.
Winter melon is a common food in many Chinese cuisines. It’s also called xu xiangcai, or “winter fragrance vegetable.” It’s easy to find in Asian markets and most supermarkets.
Winter melon is white on the outside and light green on the inside, with a bumpy skin that feels like sandpaper. Before cooking, peel off the skin and slice it into cubes or strips for stir-fries or soups.
One cup of raw winter melon has 80 calories, 0 grams of fat and 17 grams of carbohydrates, including 4 grams of fiber for added bulk. Winter melon also provides 15 percent of your daily value for vitamin C, which helps with iron absorption from other foods.
Xu Xiang Cai Recipe
Ingredients:
- 1/2 pound ground pork (or more if desired)
- 1 teaspoon soy sauce
- 2 tablespoons vegetable oil
Xanthophylls
Xanthophylls are carotenoids that impart yellow color to plant tissues. The most widely distributed xanthophyll is lutein, found in the human retina and in plants such as spinach.
Xanthophylls are found in many fruits and vegetables, including oranges, green peppers, broccoli and tomatoes.
Xanthophylls are thought to be protective against cancer, heart disease and age-related macular degeneration (AMD).
Xinomavro Wine
Xinomavro wine is a red wine made from the Xinomavro grape variety. It originates from the Nemea region of Greece and is grown in limited quantities. The grapes are harvested when ripe and the wine is made by blending different years together for consistency. The wine is often aged for one year before being consumed.
Xinomavro Wine History
The Xinomavro grape has been cultivated since ancient times and was first mentioned in ancient Greek texts as early as 400 BC. The modern name “Xinomavro” was given to this grape variety by Greek scientists in the 20th century after they discovered it growing on Mount Némesis in Peloponnesus, Greece. Today, this varietal produces wines with an intense aroma and bold taste that can range in color from deep purple to deep red depending on how long it has been aged.
XoconostleFruit or Sour Cactus Fruit
Xoconostle is a fruit that grows on the nopal (prickly pear) cactus. It has a sour flavor similar to that of a watermelon rind, but with a touch of tartness. Xoconostle is most often eaten raw or candied, but it can also be used to make jams and jellies.
- Xocotillo Fruit
The xocotillo fruit is an edible drupe native to Mexico and Central America. It has a sweet, tropical flavor and soft texture similar to that of a kiwi. The fleshy pulp inside the yellow-green skin is edible, but some people find it too fibrous to eat whole.