Author: Abelard
All about “Lamb’s lettuce / Chewed up”
April 29, 2020Nutritional value of lamb’s lettuce Lamb’s lettuce, raw, 1 cup (250 ml) / 60 g Calories 12 Protein 1.2g Carbohydrates 2.1g Fat 0.2g Dietary fiber No data available Glycemic load : no data available Antioxidant power : good, but exact data not available Source : Health Canada. Canadian Nutrient File , 2010. Lamb’s lettuce health profile Nicknamed sweet , lamb’s lettuce is a vegetable […]
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All about “Mirabelle Plum”
April 28, 2020The health benefits of Mirabelle plum Antioxidant Very rich in beta-carotenes, the mirabelle plum will help to preserve the cells of the skin in particular by slowing down the cellular aging. Facilitates transit These are the fibers contained in the mirabelle plum which will facilitate digestion while fighting against constipation . Low calorie A fruit with a […]
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All about “Chestnut / Brown”
April 28, 2020Chestnut is the fruit of certain varieties of chestnut, native to the Balkans. Chestnuts are eaten roasted or boiled or used to make purees, desserts and, in confectionery, glazed chestnuts. It is found on our stalls between the end of September and mid-November and it is often present on our festive holiday tables. Characteristics of brown: Source […]
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All about “Maca”
April 28, 2020Maca history This plant grows only at altitude and mainly in Peru (Andres plateau from 3500 to 4500 m). It has been cultivated there for at least 3000 years. It grows in extreme climatic conditions (winds, rocky ground, freezing temperature at night). Originally eaten fresh like a potato, maca could also be dried, then reduced to powder for […]
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All about ” Lentils / Lens”: green, brown, coral
April 28, 2020The lentil has been part of human nutrition since prehistoric times. Enthroned among legumes with the smallest size, the lentil has the advantage of requiring a shorter cooking time than the majority of legumes. We know better the green or brown lens that we sometimes use in soups, but we also find on tablets the coral lens […]
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All about “Laurel”, a flavouring with many benefits
April 28, 2020Laurel is a flavoring that is found in many dishes of French cuisine. It is part of the famous bouquet garni that is found in many dishes in sauce. Native to the Mediterranean basin, we find laurel all year round on our stalls. Characteristics of laurel: Source of antioxidants; Low in calories; Replaces salt in low sodium […]
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All about “Rabbit”
April 28, 2020Rabbit is a white meat combining a delicate taste and several nutritional qualities. This meat has its place in the context of a healthy diet when it can be eaten. The rabbit is easy to cook and goes with a multitude of foods. Characteristics of the rabbit: Rich in animal proteins; Low in fat; Source of group […]
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All about “Alfalfa”
April 28, 2020Health profile The alfalfa is a perennial plant used for centuries to feed livestock. In human food, we usually eat its raw sprouts, very refreshing in a sandwich or salad. Although alfalfa is often seen as a symbol of health food, a portion contains relatively few vitamins and minerals. However, it contains other natural substances which are promising for health. […]
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All about “Lettuce”
April 28, 2020Nutritional value of lettuce Curly lettuce, raw, shredded, 1 cup (250 ml) / 60 g Iceberg lettuce, raw, shredded, 1 cup (250 ml) 75 g / 250 ml Romaine lettuce, raw, shredded, 1 cup (250 ml) / 60 g Calories 9 11 10 Protein 0.8g 0.7 g 0.7 g Carbohydrates 1.7g 2.3 g 2.0 […]
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All about “Litchi”
April 13, 2020Description of the lychee The lychee is a fruit from a tree called Litchi chinensis , a species of tropical tree native to southern China 1 . This tree can reach up to 20 meters and produces large quantities of lychees, from 100 to 150 kg per year. It is also grown in India, Thailand, South Africa, Israel, Mexico, Australia and […]
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All about “Milk”
April 13, 2020Health profile Milk: understand everything in 2 min For several years, there has been controversy about the positive health effects of milk consumption. There is an abundance of scientific literature on the relationship between milk and the onset, prevention or treatment of certain diseases. This is why it is important to make a critical and objective judgment. The […]
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All about “Konjac”
April 13, 2020Konjac, or Amorphophallus konjac, is a plant native to Southeast Asia. Its bulb has been used for culinary and therapeutic purposes for several centuries. In western countries, konjac is best known in herbal medicine for its natural appetite suppressant effect. Rich in fiber and low in calories, konjac is often recommended as part of a slimming diet. Common […]
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All about “Kiwi”
April 13, 2020Nutritional value of kiwi Raw kiwi, 1 large (90 g) Calories 56 Protein 1.0 g Carbohydrates 13.3 g Fat 0.5 g Dietary fiber 2.7g Glycemic load : Low Antioxidant power : Moderate Sources : Health Canada. Canadian Nutrient File , 2010 Kiwi: understand everything in 2 min Health profile of kiwi A single kiwi contains an impressive amount of fiber . Thanks […]
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All about “Kefir”, a drink to discover!
April 13, 2020What is that ? The Kefir is a drink obtained after the fermentation of grains of kefir in milk or fruit juice. From the Caucasus , kefir is a probiotic (= living microorganisms, yeasts and bacteria). The kefir grains are formed of casein (= protein contained in milk and cheeses) and gelatinous colonies growing in symbiosis (= association between living beings whose benefits are reciprocal). There are two types of kefir : the kefir milk […]
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All about “Kale”
April 13, 2020History of Kale Consumed since Roman times, it became a food widely used in the Middle Ages and then be brought by the English in 17 th century in North America. Nutritional value of Kale cabbage Per 100 g of raw cabbage Content Calories 50 kcal Water 84.5g Carbohydrates 10 g Protein 3.3g Fat 0.7 g […]
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