All about “Endive”

April 3, 2020

Endive 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, 2020

Nutritional 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, 2020

Health 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, 2020

Health 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 “Durian”

April 3, 2020

Nutritional value of durian Per 100 g (about 1/6 of the fruit) Calories 147 kcal Carbohydrates 27.1g Fibers 3.8g Protein 1.5g Fat 5.3 g Source: United States Department of Agriculture Agricultural Research Service National Nutrient Database for Standard Reference Release 28 Health effects of durian Very few studies have been carried out specifically on this […]

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All about “Turkey”

April 3, 2020

Health profile The turkey has a low content of fat and saturated fatty acids and could thus be integrated into a diet preventive of cardiovascular diseases. Its high selenium content could also help protect against cardiovascular disease. In addition, eating turkey is particularly beneficial for individuals with food allergies, since turkey protein is rarely an allergen. Active […]

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All about “Date”

April 2, 2020

Nutritional value of the date   Pitted dried date, 25 g (3 berries) Pitted Medjool fresh date, 1 large fruit, 24 g Calories 70 66 Protein 0.6g 0.4 g Carbohydrates 18.7g 18.0 g Fat 0.1g 0.0 g Dietary fiber 2.0 g 1.6g Glycemic load  : Strong Antioxidant power  : Very high Source  : Health Canada. Canadian Nutrient File , […]

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All about “Curry”, antiaging

April 2, 2020

Curry is not a spice as we often think but a mixture of spices. We find curry in Indian dishes. The benefits of curry are linked to the spices that make it up, so check the spices in your curry to deduce the benefits Characteristics of curry: Rich in antioxidants; Fight against the signs of aging; Facilitates […]

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All about “Combava / Kaffir lime”

April 2, 2020

The combava is a citrus fruit that is little known in France. It is native to Indonesia and is consumed a lot in the countries of the Indian Ocean and in Asia. It is found in some Asian grocery stores. Its bumpy skin and its flavor, both acidic and close to lemongrass, differentiates it from other citrus fruits. […]

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All about “Cherry”

April 1, 2020

Sweet cherry (the Bing variety is the best known) is eaten fresh, especially in desserts, salads or sauces. The tangy cherry (especially offered canned, frozen or dried) is used more for the preparation of pies, jams and juice. Five times richer in antioxidants than sweet cherry, it would help prevent cancer and several other diseases. Characteristics of […]

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All about “Turmeric / Haldi”

April 1, 2020

Health profile Turmeric is used both as a spice and as a color in food preparations. It is also one of the main constituents of curry, a mixture of spices particularly used in Indian cuisine. Still few studies have evaluated the effects of turmeric consumption. In addition, most of them have used turmeric (or its active ingredients) in […]

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All about “Quince”

April 1, 2020

Quince is the fruit of quince, a small tree 4 to 6 meters high originating in Iran. This tree only grows in very hot climates. The quince season is in the fall. Its thin green skin turns yellow when the fruit is ripe. The flesh is very fragrant, dry and firm. Quince cannot be eaten raw. Characteristics of quince: […]

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All about “Chervil / French Parsley”

April 1, 2020

Nutritional value of chervil What is a “portion” of chervil worth? Weight / volume Dried, 5 ml / 1 g Calories 1 kcal Protein 0.14 g Carbohydrates 0.3 g Fat 0.02g Dietary fiber 0.1g Source: Health Canada, Canadian Food File, 2009 version Health effects of chervil Herbs are usually not consumed in large quantities. Used as […]

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All about “Cumin”, its benefits for digestion

April 1, 2020

Cumin is a spice used for millennia in many cuisines of the world and for good reason, it contains many health benefits, especially in the digestive sphere. Common name:  Cumin Scientific name:  Cuminum Other names : White cumin, Moroccan cumin, False anise Family:  Apiaceae The health benefits of cumin Antiflatulent Whether they are of nervous or functional origin, cumin […]

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All about “Clementine”, this tangerine-like fruit

April 1, 2020

Clementine is a citrus fruit from a cross between a mandarin and an orange. We appreciate it in winter to fill up with vitamins and bring a sweet touch at the end of our meals or as a snack. Rich in antioxidants, clementine will help fight certain pathologies. Characteristics of clementine: Source of pectin; Rich in carotenoids; […]

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