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Author: Abelard

All about “Arugula / Rocket”

October 16, 2020

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 […]

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All about “Wild rice”

October 16, 2020

Health 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 […]

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All about “Horseradish”

October 16, 2020

Health 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 […]

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All about “Radish”

October 16, 2020

Nutritional 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 […]

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All about “Turnip / Rutabaga”

October 16, 2020

The 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 […]

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All about “Rice / Paddy”

October 16, 2020

Cultivated 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; […]

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All about “Grapes”

October 16, 2020

The 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 […]

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All about “Rhubarb”, what to do with this food?

October 16, 2020

Rhubarb, 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; […]

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All about “Quinoa”

October 16, 2020

What 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 […]

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All about “Plum”

October 16, 2020

The 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 […]

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All about “Bamboo shoot”

October 16, 2020

What 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 […]

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All about “Chicken”

October 16, 2020

Health 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 […]

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All about “Pumpkin”

October 16, 2020

Pumpkin 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 […]

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All about “Oyster mushroom”

September 11, 2020

Health profile There are more than thirty varieties of oyster mushrooms. Most of them are edible, and several are grown commercially. The oyster mushroom represents about 25% of the world mushroom production. The oyster mushroom in the shell (or oyster-shaped) is the best known. It is eaten fresh or dried. This mushroom contains significant amounts of vitamins and minerals, especially […]

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All about “Sweet potato”

September 11, 2020

The sweet potato is a perennial plant grown in the tropics and subtropics such as Central America, Peru or the Philippines. It is cultivated for its edible tubers. Depending on the variety, the skin and flesh of the sweet potato can be white, yellow, orange, or purple. The benefits of sweet potato: Rich in fiber; Low […]

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