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A flower on the table!
The artichoke is a plant of Mediterranean origin, belonging to the Asteraceae family, characterized by a robust stem, of which the edible part is a flower still in bud.
The artichoke is often included in the nutritional advice both for the mineral salts (calcium, phosphorus, sodium, potassium) and for the vitamins (A, B1, B2, C, PP) it contains. In addition, the active ingredient of cynarine has healing effects on the liver and reduces excessive lipid and cholesterol levels.
To preserve all the nutrient that would otherwise be lost during cooking, it would be ideal to eat raw artichokes in salads. They are also excellent steamed, roasted or stuffed as an ingredient for tasty quiches. And don’t throw away the stem! It’s great for preparing soups or salads.
Artichokes have few calories, about 22 per 100 grams of edible portion, and many fibers. For this reason, the artichoke is often included in slimming diets, thanks to its ability to satiate and eliminate liquids. For this purpose, you can drink herbal tea based on artichoke, which are widely used in natural medicine.
A great ally for spring!
Belonging to the Liliaceae family, the asparagus is a perennial vegetable species whose edible parts are the shoots of a particularly delicate taste, which develop from the underground rhizomes.
Their consumption is indicated both for adults and children, thanks to the important amount of vitamins and minerals they have. Asparagus contains vitamins A, B and C, including folic acid (B9), which is essential during pregnancy.
A portion of 100g asparagus provides the same amount of vitamin C as a small orange. Among the mineral salts we cannot fail to mention calcium, phosphorus and potassium.
Asparagus is optimal for detoxifying the body and preparing it for the summer. It is rich in tryptophan, which serves to synthesize the neurotransmitter of happiness.
Asparagus is very versatile in the kitchen. It tastes good also raw and added to the salad, but also simply grilled or steamed. It is perfect for risottos or tasty quiches.
“Orange is the new culinary trend”
Lesser known than the classic pumpkin, the Butternut pumpkin has the shape of a gigantic pear, weighing no more than one kilogram. It is particularly spread in the Anglo-Saxon countries, especially in the USA and southern Africa.
Rich in beta-carotene and vitamin A, it is valuable for the eyesight, exerts an anti-tumour action, strengthens the hair and exerts a regenerating action on the skin. Containing magnesium, it is essential for brain wellness and for the correct functioning of the system cardiovascular and nervous.
It has a sweet pulp and is perfect for creams or pureed soups. excellent if cooked in the oven with aromatic herbs, spices, oilseeds and dried fruit.
A natural pharmacy!
Broccoli is the edible flower of an herbaceous plant that belongs to the family of the Crucifers. The name derives from the Latin brachiolium, which is the diminutive of brachium, namely arm or branch, that remembers the shape of broccoli.
It contains high amounts of vitamin C and beta carotene, which make it a food with anti-cancer characteristics. From a saline point of view, broccoli provides excellent amounts of magnesium, phosphorus and iron. It is also an important source of dietary fiber and contains very few calories (27 per 100 gr.). This is why it is recommended in low-calories diets.
It has depurative, refreshing and diuretic properties and is indicated in the treatment of gastro-intestinal disorders and respiratory tract inflammations.
It can be enjoyed with other vegetables or with meat, but also steamed or baked au gratin. The vegetable meatballs are very tasty, especially for the little ones, and they are made by reducing the broccoli in puree together with potatoes and then cooked in the oven for a few minutes.
A star in your dishes!
Cauliflower is a vegetable rich in nutrients, such as vitamins A and C, potassium, calcium, phosphorus, iron and dietary fiber. It also contains anti-inflammatory, anti-bacterial and remineralizing active.
Eating cauliflower not only improves health but also beauty. It is a natural anti-aging because it protects the skin from the action of free radicals and stimulates cell regeneration.
Cauliflower is very suitable for pregnant women because it is a good source of folic acid (B9), which is a nutrient necessary for the proper development of the fetus.
Thanks to its low calorie content and nutritional richness, cauliflower is a great ally for those who want to lose weight. The fiber of this vegetable prolongs the feeling of satiety and therefore helps to control hunger.
It can also be eaten raw in its natural crunchiness, using it in salads, or marinated.
Celery is an herbaceous plant native to Europe. For centuries it has been used as a medical plant, while today it is cultivated and consumed all over the world. The parts used are the younger leaves.
It is a vegetable rich in water, mineral salts, essential amino acids and vitamins (C, B6 and K).
Celery is one of the most appreciated foods also in detoxification diets, thanks to its lightness and few calories (only 16 per 100 grams of product), which make it a beneficial and light food.
Raw celery contains a large amount of fibers that controls hunger, performs a diuretic and purifying action, promotes digestion and is an excellent natural anti-inflammatory.
Loved by the little ones.
Chard is an herbaceous plant belonging to the family of Chenopodiaceae. It is a variety of beetroot that has large green leaves, with a slight central coastline.
The chards have a low caloric intake, little sodium and are rich of fibers, which are able to stimulate the sense of satiety. They help the correct functioning of the intestine and limit the assimilation of fats, for this reason they are indicates for those who are on a diet, for diabetics and for those suffering from hypertension.
Extremely digestible and digestive, the chard is refreshing and diuretic, so precious for the well-being of the urinary tract and useful for purifying the body.
It strengthens bones and teeth, thanks to the presence of magnesium and vitamin K. The latter is useful for the health and efficiency of the brain and nervous system.
Eating them makes your hair healthier and more beautiful, thanks to the presence of biotin. It also improves the appearance of the skin and protects the eyes.The delicate flavor makes it one of the most used vegetables in vegetable recipes for the little ones, who learn to appreciate them in tasty meatballs or vegetable pies.
A thousand recipes!
Eggplant is part of the Solanaceae family: it is an herbaceous plant with very beautiful violet-white flowers. it is a fruit that has the shape of an elongated or round berry depending on the variety, ranging from black to light purple.
Eggplant has the advantage of being a low calories food with 18 kcal per 100 grams of raw product (therefore excellent for diets). It contains about 93% water, 3% carbohydrates, 3% fibers and 2% of fats and proteins.
It is one of the most versatile vegetables used in the kitchen. More than a side dish, eggplant can be prepared in a thousand ways: grilled, fried, baked, and Parmigiana. Also, from the pulp we can get puree or mousse to dress pasta.
It is advisable to proceed with the salting of the eggplant to eliminate any bitter taste of the fruit.
A true ally of women!
This vegetable is a herbaceous plant belonging to the Umbrelliferae or Apiaceae family. It is cultivated for fresh consumption and is an annual or biennial plant.
At the base there are very large sheath leaves, fleshy and overlapping, to form the characteristic white heart used for food purposes. The flowers are yellow.
Crunchy and pleasantly scented, fennel is perhaps one of the most common vegetables on the Mediterranean area.
It is a plant rich in water with few calories. It is also rich in fiber, minerals and vitamins. In particular 100 grams of fennel contain about 7% of the recommended daily amount of potassium, 5% of phosphorus and calcium and 2% of vitamin A.
Menstrual pain, menopause, stimulation of milk production after childbirth: fennel is a true ally of women. Also for the body: it has diuretic effects, stimulates diuresis and the elimination of toxins. it is also useful for digestion and helps you to eliminate the air that is in the intestine and in the stomach.
Long pumpkin of Naples
The sweetness of tradition
The long pumpkin of Naples, belongs to the species Cucurbita Moschata and its shape is slightly curved and swollen.
The skin, smooth, thin and easy to peel, is light or dark green. It has a pulp orange, with a sweet taste. It is harvested in the summer months and is kept for the autumn. It is a low-calorie fruit, but rich in vitamins, and is particularly digestible.
It is perfect to grill, or to make in oil, or marinade seasoned with plenty extra virgin olive oil. As well as it is perfect for desserts like muffins or cakes.
Color, what a passion!
Melon is the product of the Cucumis melo plant, belonging to the Cucurbitaceae family.
Italy, along with Spain and France, it is one of the leading European countries in the production of this delicious fruit.
The large consumption of this fruit is justified by its remarkable nutritional power, in fact it is rich in vitamin A, beta-carotene, which stimulates melanin. It also contains a lot of iron, phosphorus, magnesium and potassium, so it is an effective remineralizer, which is especially good for bones and teeth.
Hypocaloric and rich in water, it is highly moisturizing: it purifies, deflates and prevents water retention. At the same time, it is a valid aid to lose weight by reducing the appetite significantly. It is one of the most appreciated fruits of the summer and can be used for granitas, ice creams and fruit salads.
Finally, melon has also proved to be an excellent beauty ally: it can be used in the form of a toning skin mask.
The fruit of health!
The Pomegranate plant belongs to the Punicaceae family, cultivated throughout the Mediterranean.
It is harvested in autumn and is a fruit rich in nutrients: minerals, in particular potassium, phosphorus, zinc, manganese and copper. It provides the body with a good share of vitamins, in particular A, B, C, E, K. and is a concentrate of antioxidants and fibers.
Pomegranate is perfect for a diet that aims to burn fat. Furthermore, this fruit improves blood circulation and metabolism and lowers the cholesterol level.
The pomegranate is consumed when it is fresh, as a fruit or juice, but its grains can also be used to garnish salads, risottos or desserts. Pomegranate juice can be used to flavor sorbets, yogurt, desserts and cocktails.
The taste of pomegranate goes well with that of ginger, fish and white meat, but the sweet and sour taste of this fruit is easily combined with pumpkin, persimmon and broccoli.
It amazes for the perfection of its pyramidal shape. But besides is beauty, it has antioxidant powers and is generally recommended to fight gastritis and ulcers.
It is composed of 92% water and contains a small amount of fibers and proteins. The concentration of mineral salts is also good, including, in particular, potassium, calcium, magnesium and phosphorus.
Among the vitamins contained, we find above all the vitamin C, together with the A and those of the group B.
This vegetable has therapeutic uses such as vermifuge food. The culinary use of Roman broccoli is almost exclusively cooked: boiled, eaten as a side dish, or as an ingredient for soups.
There are about ten thousand varieties of this fruit originating in South America and known in Europe since the 1500s. Originally, the tomato was yellow and sour, and it was cultivated only for ornamental purposes and consumed only cooked.
Today the tomato is one of the most cultivated vegetables in the world. In the region of southern Italy, which have the ideal conditions for the production of sweet tomatoes, it has become a protagonist of the culinary tradition.
The tomato is rich in water (94%), mineral salts (potassium in particular, but also magnese, phosphorus, copper, calcium, and iron), vitamin E, group B vitamins, folate, K and C together with fibers.
Moreover, the red color of the fruit is due to a powerful antioxidant, lycopene, which is found in the peel.
It has very few calories, 100 grams of tomatoes contain less than 20 calories, and is therefore an excellent food in slimming diets, especially if eaten raw.
Tomato is the winning solution for a thousand recipes!
Watermelon is an annual herbaceous plant belonging to the family of Curcubitaceae, whose fruits have a round or oval shape. The seeds, hidden in the red, sugary and very sweet pulp, can be black, yellowish or white, with a typical drop shape.
It is one of the most thirst-quenching, refreshing and water-rich fruits. In addition to delicious taste, watermelon has interesting nutritional and beneficial properties.
Composed of 92% water and 8% sugar, his consumption contributes to our hydration during the hottest days and protects the skin from the risks associated with UV rays. Recently, science has also noted its ability to help fight heart disease and reduce bad cholesterol levels.
The watermelon should be consumed when it is fresh, simply by cutting it into slices, or into cubes for the preparation of fruit salads. Also, it can be used to prepare very fresh ice creams or smoothies.
Green smile, healty life!
The zucchini plant is a species of the Cucurbitaceae family. It produces edible yellow flowers and unripe fruits.
Courgettes are made up of about 95 percent water, so they have a very low-calorie content, which makes them particularly suitable in low-calorie diets.
They contain many vitamins A, C, E, carotenoids and folic acid. They are very useful for urinary inflammation, heart problems and diabetes.
In the past they were consumed to encourage sleep and to relax the mind.
Thanks to their delicate flavor, zucchini is particularly suitable even in childhood. It is very versatile and suitable for many culinary preparations, from the appetizer to dessert. It is excellent also raw, to be added to mixed salads.