Day: April 1, 2020
All about “Cherry”
April 1, 2020Sweet cherry (the Bing variety is the best known) is eaten fresh, especially in desserts, salads or sauces. The tangy cherry (especially offered canned, frozen or dried) is used more for the preparation of pies, jams and juice. Five times richer in antioxidants than sweet cherry, it would help prevent cancer and several other diseases. Characteristics of […]
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All about “Turmeric / Haldi”
April 1, 2020Health profile Turmeric is used both as a spice and as a color in food preparations. It is also one of the main constituents of curry, a mixture of spices particularly used in Indian cuisine. Still few studies have evaluated the effects of turmeric consumption. In addition, most of them have used turmeric (or its active ingredients) in […]
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All about “Quince”
April 1, 2020Quince is the fruit of quince, a small tree 4 to 6 meters high originating in Iran. This tree only grows in very hot climates. The quince season is in the fall. Its thin green skin turns yellow when the fruit is ripe. The flesh is very fragrant, dry and firm. Quince cannot be eaten raw. Characteristics of quince: […]
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All about “Chervil / French Parsley”
April 1, 2020Nutritional value of chervil What is a “portion” of chervil worth? Weight / volume Dried, 5 ml / 1 g Calories 1 kcal Protein 0.14 g Carbohydrates 0.3 g Fat 0.02g Dietary fiber 0.1g Source: Health Canada, Canadian Food File, 2009 version Health effects of chervil Herbs are usually not consumed in large quantities. Used as […]
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All about “Cumin”, its benefits for digestion
April 1, 2020Cumin is a spice used for millennia in many cuisines of the world and for good reason, it contains many health benefits, especially in the digestive sphere. Common name: Cumin Scientific name: Cuminum Other names : White cumin, Moroccan cumin, False anise Family: Apiaceae The health benefits of cumin Antiflatulent Whether they are of nervous or functional origin, cumin […]
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All about “Clementine”, this tangerine-like fruit
April 1, 2020Clementine is a citrus fruit from a cross between a mandarin and an orange. We appreciate it in winter to fill up with vitamins and bring a sweet touch at the end of our meals or as a snack. Rich in antioxidants, clementine will help fight certain pathologies. Characteristics of clementine: Source of pectin; Rich in carotenoids; […]
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All about “Celeriac / Celery root”
April 1, 2020Health profile of celeriac The celeriac is a vegetable to the delicate flavor which deserves to be better known. Raw or cooked , it is particularly appreciated in winter , like all root vegetables . It contains several vitamins and minerals , particularly of vitamin K . The benefits of celeriac Cancer . Researchers have demonstrated that celeriac extracts contain polyacetylenes, compounds that destroy certain cancer cells in vitro 3 . These results are preliminary and other studies will need to be […]
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All about “Fern stick”
April 1, 2020Nutritional value of fiddlehead Fern crosses, boiled, drained, 100 g / about 125 ml Calories 34 Protein 4.3 g Carbohydrates 5.7 g Fat 0.4 g Dietary fiber 1.9g Glycemic load : No data available Antioxidant power : No data available Source : Health Canada. Canadian Nutrient File , 2010. Health profile of fiddlehead The fiddlehead , also called […]
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All about “Pumpkin”, a food rich in vitamins
April 1, 2020Pumpkin is the most commonly eaten in North America. The pumpkin contains a particularly interesting amount of carotenoids, antioxidant compounds. Unfortunately, it is more often used as a decorative element during Halloween than prepared for consumption. Pumpkin features: Source of beta-carotene; Excellent source of vitamin A; Source of phosphorus and magnesium; Source of vitamin B2; Source of […]
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All about “Celery”
April 1, 2020Nutritional value of celery Raw celery, medium branch, 20 cm / 40 g Celery, boiled, drained, ½ cup (125 ml) / 80 g Calories 6 14 Protein 0.3 g 0.7 g Carbohydrates 1.2g 3.2g Fat 0.1g 0.1g Dietary fiber 0.6g 1.1 g Glycemic load : No data available Antioxidant power : Low Source : Health Canada. Canadian Nutrient […]
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All about “Crosne”
April 1, 2020The term ” crosne ” appeared in the language in 1882. It derives from Crosnes, name of the city where it was first cultivated in France. The term ” epiary ” refers to the herringbone shape of the flower stem. Not an artichoke! Although it is sometimes called ” Chinese artichoke “, crosne has no relation to artichoke, except that some […]
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All about “Lemon / Citrus”
April 1, 2020Nutritional value of lemon and lime Lemon without peel, 1 medium (5.4 cm in diameter) / 60 g Fresh lemon juice, 63 ml (¼ cup) / 65 g Fresh lime juice, 63 ml (¼ cup) / 65 g Calories 17 16 16 Protein 0.6g 0.3 g 0.3 g Carbohydrates 5.4 g 5.6g 5.5g Fat 0.2g […]
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All about “Blackcurrant / Cassis”
April 1, 2020Nutritional value of blackcurrant Per 100 g Calories 64 kcal Water 82g Carbohydrates 15g Protein 1.4 g Fat 0.4 g Dietary fiber 5.4 g Vitamin C 181 mg Potassium 322 mg Health effects of black currant Vitamin C / Antioxidants Black currants are an excellent source of vitamin C. In fact, 1 cup of […]
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All about “Shrimp”
April 1, 2020Shrimp is a crustacean that can be found both in hot seas and on the French coast. There are various varieties that differ in size and color. Their consumption around the world is very important and they are a dish often served for festive meals. Characteristics of the shrimp: Low in calories; Rich in protein; Ideal for […]
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All about “Chives”
April 1, 2020Chives are an aromatic herb found in several dishes and sauces in French gastronomy. We recognize it thanks to its sweet and fresh flavor. It is found in the form of a small boot on our stalls but it is also easy to grow it at home. Characteristics of chives: Low in calories; Source of antioxidants; Source […]
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