Olericulture
All about “Dried beans”
April 12, 2020Health profile Beans or beans? The essential dish of “baked beans” from Quebec is not made of beans, but white beans. There are many varieties of beans: kidneys, red, pinto, adzuki, white, black, etc. From a botanical point of view, the word “bean” only applies to legumes of the genus Vicia, of which the gourd is a […]
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All about “Common bean”
April 12, 2020Fresh common bean is a vegetable found on our stalls during the summer. Until recently, the yellow beans, or butter beans, were mainly consumed in North America, while Europe has always had a marked predilection for green beans. Characteristics of fresh common bean: Low in calories; Rich in fiber; Source of vitamin C; Stimulates intestinal transit; […]
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All about “Okra”
April 6, 2020Health profile Okra is a typical vegetable of the African diet. It is also found in southern Europe, India, the Middle East, the West Indies and South America. Okra, also called okra, is eaten raw, cooked and sometimes in dehydrated form. Its special flavor and texture, as well as the nutritive compounds it contains, make it a vegetable […]
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All about “Ginger”
April 6, 2020Health profile For a very long time, ginger has been consumed all over the world to relieve various ailments such as rheumatism, nausea, colds and headaches. Ginger can be used in different forms, such as capsules, powder, herbal teas, fresh or syrup. This fact sheet will mainly focus on the health effects of consuming fresh or dried ginger (see our Ginger (psn) […]
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All about “Marsh bean”
April 3, 2020Health profile The marsh bean , better known as the gourgane , is a legume that enjoys great popularity in certain regions of Quebec such as Saguenay-Lac-Saint-Jean. It is said to be one of the oldest cultures in the world. Its richness in proteins, carbohydrates (mainly starch) and fibers as well as its low fat content make it a particularly interesting […]
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All about “Fennel”, vegetable rich in antioxidants
April 3, 2020Fennel is a vegetable with an aniseed flavor, of which we eat mainly the base of the stem, called bulb. Essential companion of fish and seafood, it is a source of vitamin C. It would be better to consume more often its leaves which contain antioxidant substances. Find out how to cook fennel, its nutritional value, its […]
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All about “Spinach”
April 3, 2020Nutritional value of spinach Raw spinach, 1 cup (250 mL) / 32 g Boiled spinach, drained, ½ cup (125 mL) / 95 g Calories 7 22 Protein 0.9 g 2.8g Carbohydrates 1.2g 3.6g Fat 0.1g 0.3 g Dietary fiber 0.7 g 2.3 g Glycemic load : No data available Antioxidant power : High Source : Health Canada. Canadian […]
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All about “Endive”
April 3, 2020Endive is a variety of bitter chicory that can be eaten both raw and cooked. Light and digestible, it combines crunch and bitterness. It is typical of the North of France, which is the first European producer, and results from a sharp know-how. Endive characteristics: Rich in fiber; Source of vitamin B9; Source of vitamin C; Source […]
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All about “Chicory and Endive”
April 3, 2020Nutritional value of chicory Endive (witloof or Brussels chicory) raw, 125 ml (½ cup) / 48 g Curly chicory and raw escarole, 125 ml (½ cup) / 25 g Common chicory, raw, 125 ml (½ cup) / 15 g Calories 8 5 4 Protein 0.4 g 0.3 g 0.3 g Carbohydrates 1.9g 0.9 g […]
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All about “Tarragon”
April 3, 2020Health profile Active ingredients and properties Herbs are usually not consumed in large quantities. Used as seasonings, they cannot therefore provide all the health benefits attributed to them. The fact that adding herbs to food on a regular and significant basis makes it possible to contribute, if only in a minimal way, to the antioxidant intake of […]
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All about “Shallot / Wild Onion”
April 3, 2020Health profile Shallot: understand everything in 2 min The term ” shallot ” is commonly misused to refer to green onion. The shallot is rather a small vegetable the size of a bulb of garlic, with a more subtle flavor than the onion. There are several varieties, the three most common being gray shallots, Jersey and “chicken thigh”. Active […]
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All about “Celeriac / Celery root”
April 1, 2020Health profile of celeriac The celeriac is a vegetable to the delicate flavor which deserves to be better known. Raw or cooked , it is particularly appreciated in winter , like all root vegetables . It contains several vitamins and minerals , particularly of vitamin K . The benefits of celeriac Cancer . Researchers have demonstrated that celeriac extracts contain polyacetylenes, compounds that destroy certain cancer cells in vitro 3 . These results are preliminary and other studies will need to be […]
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All about “Fern stick”
April 1, 2020Nutritional value of fiddlehead Fern crosses, boiled, drained, 100 g / about 125 ml Calories 34 Protein 4.3 g Carbohydrates 5.7 g Fat 0.4 g Dietary fiber 1.9g Glycemic load : No data available Antioxidant power : No data available Source : Health Canada. Canadian Nutrient File , 2010. Health profile of fiddlehead The fiddlehead , also called […]
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All about “Pumpkin”, a food rich in vitamins
April 1, 2020Pumpkin is the most commonly eaten in North America. The pumpkin contains a particularly interesting amount of carotenoids, antioxidant compounds. Unfortunately, it is more often used as a decorative element during Halloween than prepared for consumption. Pumpkin features: Source of beta-carotene; Excellent source of vitamin A; Source of phosphorus and magnesium; Source of vitamin B2; Source of […]
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All about “Celery”
April 1, 2020Nutritional value of celery Raw celery, medium branch, 20 cm / 40 g Celery, boiled, drained, ½ cup (125 ml) / 80 g Calories 6 14 Protein 0.3 g 0.7 g Carbohydrates 1.2g 3.2g Fat 0.1g 0.1g Dietary fiber 0.6g 1.1 g Glycemic load : No data available Antioxidant power : Low Source : Health Canada. Canadian Nutrient […]
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