Nutritional value of arugula Raw arugula, 1 cup (250 ml) / 20 g Calories 5 Protein 0.6 g Carbohydrates 0.8 g Lipids 0.1 g Dietary fiber 0.3 g Glycemic load : No data available Antioxidant power : Good, but exact data not available Source : Health Canada. Canadian Nutrient File , 2010. Arugula health profile The leaves of arugula have a taste […]
Read MoreHealth profile Wild rice has a different botanical origin than other types of rice. Indeed, it is not exactly a variety of rice, but rather the seed of an aquatic grass plant. Found especially in the United States and Canada, wild rice has been part of the Native American diet for several centuries. Its very dark color and […]
Read MoreHealth profile Horseradish and wasabi are plants that are part of the cruciferous family. Their leaves can be eaten, but it is mainly their roots that are used as a condiment in dishes. The term wasabi is often used to refer to wasabi powder or paste, which is more of a mixture of horseradish and mustard seeds. In […]
Read MoreNutritional value of radish Raw radish, ½ cup (125 ml) / 60 g, 12 medium or 7 large Calories 10 Protein 0.4 g Carbohydrates 2.1 g Lipids 0.1 g Dietary fiber 1.0 g Glycemic load : No data available Antioxidant power : Moderate Source : Health Canada. Canadian Nutrient File, 2010. Radish: understand everything in 2 min Radish […]
Read MoreThe rutabaga is a biennial plant close to the turnip from which it would result from a cross with a kale. Its leaves are reminiscent of cabbage, and its stem is used for animal feed and edible as a vegetable when young. The bulb, with its light flesh, cooks like a traditional turnip and is full of […]
Read MoreCultivated for millennia in Asia, rice is now consumed around the world. It is the staple diet for about half of the world’s population. It is even reported that about 23% of all calories consumed worldwide come from rice. Rice characteristics: Rich in fiber; Source of group B vitamins; Source of manganese and selenium; Rich in antioxidants; […]
Read MoreThe grape is a fruit bursting with flavor. It is a great ally of cardiovascular health. It is also a source of several vitamins and minerals essential for the proper functioning of the body. The term “grape” appeared in the French language in 1200 in the first form of “resin”. It derives from the popular Latin racimus, which means […]
Read MoreRhubarb, with its strongly tangy taste, would lend itself better to savory dishes, even if it is traditionally eaten most often for dessert. This plant, native to China and Russia, can be found on our shelves from April to the end of July. Characteristics of rhubarb: Rich in fiber; Source of vitamin C; Source of antioxidants; […]
Read MoreWhat is quinoa? Unlike rice and wheat, quinoa is not a grass. It is a “pseudo-cereal” like buckwheat . Quinoa is the fruit of a plant in the same family as spinach and beets. The quinoa wins cooked more, it shines in your salads and if you want to eat gluten free, this is the perfect food. On the nutritional side, it contains a large amount […]
Read MoreThe health benefits of plum Regulates transit It is the fiber content of the plum that will intervene in the prevention of constipation . It can also be eaten dry for more efficiency. Boosts immune defenses The vitamin C contained in the plum will help you fight against minor infections such as the common cold or sore throat since […]
Read MoreWhat are bamboo shoots? Bamboo is a plant native to Asia that grows in areas with a tropical climate. The shoots have been eaten for thousands of years. The shoot is not the only part that can be consumed. The leaves, heart, and sweet liquid from the stems are also edible. The bamboo shoots are ivory white in color […]
Read MoreHealth profile Chicken consumption increased 113% from 1973 to 2003. Deprived of its skin, this very popular poultry in Canada is lower in fat than certain cuts of red meat. Its white flesh is also less fat than its brown flesh, but both provide more than a dozen essential vitamins and minerals. Active ingredients and properties […]
Read MorePumpkin history The pumpkin would have been created in Japan, precisely on the island of Hokkaido, around 1878 from the buttercup or Hubbard squash then introduced late in France in the 1950s. In English, the most popular variety is called “Red Kuri squash “. In France, it is called pumpkin, which is a combination of the […]
Read MoreHealth profile Pork contains several nutrients essential for health. It contains high quality protein. It is also rich in zinc, selenium and group B vitamins, especially vitamin B1 (thiamine) whose levels surpass those of other meats. Its fat content varies depending on the cut, but generally pork is considered lean meat. Active ingredients and properties Cardiovascular diseases . Meat is […]
Read MoreHealth profile Dry peas, yellow or green, are a very common legume in our diet, just like soybeans, peanuts and dry beans. It is low in fat, high in carbohydrates, protein and dietary fiber in addition to contributing to the intake of several vitamins and minerals. However, like most other legumes, dry peas are not complete in […]
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