Agronomy

All about “Chickpea”

May 2, 2020

Health profile The chickpea is a legume commonly consumed in the Mediterranean regions and that we are starting to tame here. Food with multiple possibilities, chickpea is one of the main ingredients of hummus and falafels, two traditional dishes from the Middle East that are increasingly found here. Chickpeas: understand everything in 2 min Dry chickpeas […]

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All about “Barley”, a fiber-rich grass

May 1, 2020

Barley is a cereal, from the grass family, from regions with a temperate climate, cultivated for its grain, used in animal feed and for the manufacture of malt in the beer industry; the grain itself. Barley characteristics: Rich in fiber; Rich in beta-glucan; Stimulates transit; Play on satiety; Contains phosphorus and magnesium. What is barley? Barley […]

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All about “Macadamia nut”

April 30, 2020

The health benefits of macadamia nuts Fight against cholesterol With a very high content of monounsaturated fatty acids, macadamia nuts will tend to lower the level of “bad” cholesterol (LDL). It will therefore be very interesting to integrate in small amounts in your diet to get its benefits. Prevents type 2 diabetes Recent scientific studies have […]

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All about “Millet”, wheat substitute?

April 30, 2020

Millet is a cereal native to Africa that is still little used here, although it is more and more easily found on the market. It can replace wheat in gluten-free diets since it lacks this protein. Features of millet: Source of fiber; Source of vegetable proteins; Source of iron; Source of phosphorus; Source of magnesium. What […]

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All about “Mustard”

April 30, 2020

Health profile Even though it is better known as a condiment, mustard is a plant with edible seeds and leaves. Mustard belongs to the large cruciferous family, just like cauliflower, broccoli and cabbage. The best known species are white (or yellow), black and brown mustards and they are all cultivated in Canada. This fact sheet will mainly deal […]

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All about “Corn / Maize”

April 29, 2020

Health profile The corn is a grain native of America, used sometimes as a vegetable. Although it is part of the traditional indigenous diet throughout the American continent, it is less popular in Europe where it is more reserved for livestock. We mostly know yellow corn, but in recent years we have started to see on the shelves products […]

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All about ” Lentils / Lens”: green, brown, coral

April 28, 2020

The 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 “Mung beans”

April 12, 2020

What are mung beans? Beans have beans with long, thin and slightly hairy pods. The best known variety is green but there are more than 200 varieties of different colors. The mung bean is native to India and is widely used in Asia. It is the germ of the mung bean , commonly called bean sprout, which is part of the composition […]

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All about “Canola / Rapeseed oil”

April 12, 2020

Health profile All oils are composed, in varying proportions, of three types of fatty acids: saturated , monounsaturated and polyunsaturated . They are classified according to the predominant fatty acids. Canola (or rapeseed) oil is largely made up of monounsaturated fats, known for their beneficial effects. In addition, other active compounds present in this oil can bring health benefits. Active ingredients and properties Canola […]

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All about “Fonio”

April 3, 2020

Nutritional value of fonio   50 g (1/4 cup uncooked) Calories 180 Fat 0.5 g Protein 4 g Carbohydrates 40 g Fibers 1 g Iron  0.8 mg Source: https://www.earths-goodness.com/ Fonio health profile The main feature of fonio is that it does not contain gluten. People with celiac disease or an allergy to wheat can therefore consume […]

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All about “Spelt / Spelled”, a variety of wheat cereal

April 3, 2020

Spelled history Spelled ( Triticum speltum ) is a variety of the wheat cereal. It has long been cultivated extensively in Europe until the 20 th   century. Considered the ancestor of wheat, its yield is however very low compared to other wheat species. The grains of spelled are small, brown and strongly adhere to the outer covering of the grain compared […]

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All about “Wheat”, a staple of our diet?

March 29, 2020

Wheat is the staple food in many parts of the world, particularly in North America and the rest of the West. There are different varieties of wheat, but the most widely cultivated is common wheat, or soft wheat. Characteristics of wheat: Rich in fiber; Source of iron; Rich in group B vitamins; Source of vitamin E; […]

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All about Rye

March 27, 2020

Health Tip – Gluten free Scientific name – Secale cereale Health profile Although rye was a popular cereal at one time, it is rarely found on our plates today. However, rye should have its place in a balanced diet, as it would have various beneficial effects on health. It would act among others against cardiovascular diseases, type […]

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Save the Farmer’s Seeds

March 27, 2020

Because they do not have the right to exchange seeds and plants, farmers find it increasingly difficult to cultivate tasty old varieties or terroir, or those that they develop to do without pesticides. Consumers are thus most of the time faced with vegetables, fruits, cereals and other foods from standard varieties, which are increasingly tasteless, unbalanced […]

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Seeds: what selections and varieties for quality?

March 27, 2020

The selection of the best varieties has been around since agriculture started. For example, the rustic varieties of wheat, which included only a few grains per ear, became the wheat known to our grandparents, and the salads became tender and crunchy as desired. The pathological outcome of this selection process is the GMO. Between the 2, […]

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