Those Rich Artichokes
Artichokes have a reputation as a restorative food for its high amount of minerals, but especially potassium. The highlight of the raw taste is the bitterness with a diuretic and purifying the body.
It’s an autumn and winter vegetable, so at this time is when we will know better. It’s critical to choose the appropriate artichokes when we go shopping. Keep in mind the green color of its leaves, which are compact and have either a standard size.
Once we have our heads, we will have to prepare them for cooking. First to go will be removing the hard outer leaves until you get to the head. The central part of the head should be removed because it is not eaten.
Kitchen cooking you
the most common way of cooking is boiling with salt and a little parsley to prevent rust. The hearts of artichokes once cooked and cooled in the same broth, drain and finish cooking or preparation, according to the recipe in question.
The hearts can be filled with ratatouille vegetables, bits of cod and squid. Finally, we can bake with a sauce or a bechamel type Biscay.
Another way to cook artichokes cooked and chopped again is to add a sauce of garlic and parsley or Iberian ham, but you can try a few slices of smoked salmon or bacon.
Raw is also rich
Artichokes can be eaten raw, especially the tender and generally smaller. These are chopped and dressed with a drizzle of olive oil and a pinch of salt. In oil may also be accompanied with salted anchovies, tomatoes and some chopped garlic in olive oil.
Sliced finite, you can saute in a pan with a drizzle of olive oil and salt, roll in flour, beaten egg and breadcrumbs to fry them in abundant olive oil until soft and very warm and crunchy snack to get healthy.
Nutritional Benefits of Cucumber
The cucumber is native to southern Asia, one of the top producing countries India for more than 3000 years.
Because of its impact is now the fourth most produced food worldwide surpassed by the onions, tomatoes and cabbage.
Referring to its nutritional value has little cucumber calories which provides a reduced amount of carbohydrates instead of water contained generous quantities.
Adding to these properties the cucumber:
Soluble Vitamin & does not Dissolve
A vitamin is a compound necessary for the metabolism of an organism, in the sense that “being a subject will develop deficiency diseases and signs of abnormal metabolism, and restore the missing component to prevent or cure diseases and make the normal metabolism “[B 1]. The fact that a vitamin is a compound distinguishes eg minerals, and necessity means that it can not be synthesized. The bodies are capable of various syntheses, the name vitamin is related to the organism. Thus, vitamin C can be synthesized by most animals from glucose, and is therefore regarded as a vitamin for the inability of this species such as synthetic humans and other species of the taxon Haplorrhini, bats -mice or guinea pigs [B 2]. The reason for this deficiency in humans comes from the inactivity of the gene responsible for the enzyme L-gulonolactone oxidase, necessary for synthesis from glucose, on chromosome 8.
Vitamin C is found in vegetables and fruits such as kiwi (105.4 mg per 100 g) or cantaloupe (36.7 mg per 100 g) [A 1]. Vegetables and fresh fruits and raw are the best source, since the vitamin C decreases sharply with age or cutting, and cooking strongly in
Correlation Between High Consumption of Fruits and Vegetables and Low Incidence of Disease.
In all studies found a high correlation between high consumption of fruits and vegetables and low incidence of disease.
A good habit is to start the day with fruit in natural juice or in part. The water, vitamins, antioxidants, minerals, enzymes and fiber that contains the fruit helps to hydrate, purify and revitalize your body. Are low in calories and no cholesterol. All fruits and vegetables we consume are few.
Fruits have the advantage of being eaten raw, so taking advantage of all its nutrients. Its high content of vitamins, minerals, trace elements and nutrients such as bio flavonoid’s help regulate the immune system. They have detoxifying properties: stimulates liver and kidney function and helps improve intestinal laziness due to its fiber content.
The energy value of fruit is generally very low, due to its high water content (80-90%). They provide about 50 calories per 100 grams, which are derived mainly from complex carbohydrates, mostly in the form of fructose. Its concentration increases as more mature fruit. They contain trace amounts of unsaturated fats that are always and have no cholesterol, except the coconut which has a large amount of saturated fat.
The banana has a caloric value of about 85 calories per 100 grams. and contains carbohydrates, mainly as sucrose, so it is not recommended for diabetics.
The sour taste of fruit is another feature. It is due to a number of organic acids that are essential nutrients for our body and in fruits. In citrus, we find citric acid, malic acid in apples, plums, tomatoes and tartaric acid in grapes. None of these acids is detrimental to the organism was not harmful to the stomach, since it does not reach the acidity of gastric juice.