Brugnon
Hydrating
With its juicy flesh, the brugnon will bring you a good amount of water and will refresh you easily.
Antioxidant
Nugget will participate in the maintenance of good cellular health by trapping free radicals thanks to its beta-carotene content.
Nutritional values of brugnon
Per 100g of nuggets
| Water | 86.8 g |
| Carbohydrates | 8.9g |
| Fat | 0.31 g |
| Protein | 1.16 g |
| Vitamin C | 5.4 mg |
| Beta carotenes | 150 µg |
| Energy | 54.2 kcal |
| Energy | 226.5 kJ |
The main nutrients in brugnon
Water
Its water content gives it very good moisturizing properties, it is an optimal fruit to consume in summer to cool off.
Carbohydrates
Depending on the maturity, the carbohydrate level of nectarine can be very important, so consider consuming it ripe but not too soft to avoid bringing too much sugar to your body.
Vitamin C
Like many fruits, the nectarine provides vitamin C in a reasonable quantity, it will be important to vary the fruits and vegetables that you eat throughout the day to allow you to meet your vitamin C needs.
Beta carotenes
It is the beta-carotenes of brugnon which will play an antioxidant role and ensure the good maintenance of the cells of the retina of the eyes.
Using brugnon in the kitchen: some recipe ideas
The taste of brugnon
The nugget has a very sweet flavor and close to the flavor of peach. If the flesh is yellow, its flavor will be all the more sweet.
How to choose brugnon well?
Its flesh can be white or yellow, its skin is red tending to burgundy. The skin should be smooth and stain-free.
How to properly store the nectarine?
Ideally, brugnons should be stored cool but not in the refrigerator. They keep for about 2 days and it is recommended to store them flat to prevent them from being damaged.
How to cook brugnon?
You can chew it simply cleaned without even peeling it. Brugnon can also be used to make fruit salads, compotes, jams or clafoutis.
Little story of brugnon: what difference with nectarine?
If the brugnon strangely reminds you of peach and plum, this is normal, it is a botanical cross between the two species.
When it is whole, it is almost impossible to distinguish the weasel from the nectarine. It must then be opened in two to discover its nucleus: if it is adherent it is a nectarine and on the contrary, if it detaches easily, it is a nectarine.
