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Olericulture

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 “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 “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 “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 “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 “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 “Dry peas / Split peas”

October 16, 2020

Health 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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All about “Chickpea”

October 16, 2020

Health profile The chickpea is a legume commonly consumed in the Mediterranean regions and which we are beginning to tame here. A food with many possibilities, chickpeas are one of the main ingredients of hummus and falafels, two traditional Middle Eastern dishes that are increasingly found here. Chickpeas: understand everything in 2 minutes Dried chickpeas should […]

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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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All about “Pumpkin”

September 11, 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 “Paprika”

September 10, 2020

Paprika, a colourful spice rich in benefits Paprika is a sweet pepper powder used as a condiment. It has been used for hundreds of years in Hungarian and Spanish cuisine, you no doubt know its taste but do you know the many health benefits behind this colorful spice? Characteristics of paprika: Rich in iron; Source of […]

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All about “Potato”

September 10, 2020

Originally from the Andes and Chile, the potato appeared in France in the 19th century and quickly became the favorite vegetable of the French. In some countries, it is the basis of the diet. It is rich in carbohydrates which, from a nutritional point of view, classifies it in the category of starchy foods. It can be […]

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All about “Chilli / Pepper”

September 10, 2020

Description The pepper is a more or less fleshy pod which contains many seeds in its interior cavity. Chili peppers grow on plants that can reach about 1.5 meters in height. There are nearly 10 species of peppers that come in different shapes, sizes, colors and flavors. Examples of varieties of peppers Green peppers Red / copper / purple […]

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All about “Chilli Pepper”

May 3, 2020

Description The pepper is a more or less fleshy pod which contains many seeds in its interior cavity. The peppers grow on plants that can reach about 1.5 meters in height. There are almost 10 species of peppers that come in different shapes, sizes, colors and flavors. Examples of varieties of peppers Green peppers Red / copper / purple […]

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