All about “Clam”

May 3, 2020

Health profile The clam is a good source of several minerals including iron, selenium, manganese, copper, zinc and phosphorus. These characteristics, combined with its high protein and low lipid content, give the clam a special place in healthy eating. Active ingredients and properties The active ingredients in clams have not been the subject of specific studies. However, […]

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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 “Peas”

May 2, 2020

Health profile Although it belongs to the botanical family of legumes, the fresh green pea is an immature seed that is eaten like a vegetable. It is one of Canada’s top five vegetable crops and contains more protein than most other vegetables. Except in season, green peas are relatively inaccessible in their fresh form; many then turn to […]

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All about “Bread”

May 1, 2020

Choose a good bread Read the list of ingredients: look for the terms “integral”, “sprouted grains”, “whole” in order to obtain the greatest amount of fiber possible. Beware of the terms “enriched wheat flour” or “multi-grain” which does not necessarily indicate that the flour used is whole and that it has not been refined. Look at […]

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All about “Sorrel”

May 1, 2020

History of sorrel The Roman and Egyptian peoples used sorrel for its digestive properties. In ancient French, the word sorrel derived from the word surele means “on”. In the Middle Ages, it was also used to prevent scurvy. The sorrel was transported by the first English settlers to Canada. Nutritional value of sorrel Per 100 g (2/3 cup) Red sorrel […]

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All about “Olive”, a Mediterranean fruit

May 1, 2020

The fruit of the olive tree is commonly consumed in Mediterranean countries where its culture occupies an important place. The great interest in the health benefits of the olive and its oil comes from the results of studies that have demonstrated a low incidence of coronary heart disease and certain cancers in countries where the diet […]

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All about “Oregano”

May 1, 2020

Oregano or common oregano, also wild marjoram or perennial marjoram, is a perennial herb from the Lamiaceae family. It is used for its aromatic properties in cooking and for its medicinal properties. Oregano oil is used in perfumery and in pharmacies. Characteristics of oregano: Rich in antioxidants; Anti-infectious; Anti-skeptic; Anti-bacterial; Relieves digestive disorders. What is oregano? Food […]

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All about “Green Onion”

May 1, 2020

Health profile The green onion is an aromatic plant which, in Quebec, is improperly named “shallot”. Elsewhere in the world, it is sometimes called ”  spring onion  “. Its flavor is somewhere between that of onion and chives. The white part of the green onion is used like the onion, while the green part is generally considered to be a fine herb. […]

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All about “Marjoram” close to “Oregano”

May 1, 2020

Marjoram is a perennial plant native to West Asia and the Mediterranean basin. It is eaten as a spice and its flavor close to oregano is used in Italian and Greek dishes. Its small down-covered leaves differentiate it from oregano. Characteristics of marjoram: Source of antioxidants; Source of vitamin K; Contains copper and potassium; Fight against the […]

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All about “Onion”

May 1, 2020

Health profile The onion is a universal flavor, consumed in all regions of the world. There are several varieties, some of which are particularly rich in antioxidants. The onion is part of the large family of alliacs and, like garlic, it is attributed certain beneficial properties for health. Active ingredients and properties Several prospective and epidemiological studies have shown that a high consumption of […]

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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 “Goose”

April 30, 2020

Health profile Goose brings diversity to the menu, although it is still considered a delicacy due to its high price. The goose flesh is delicate and juicy. Wild goose meat is harder than farmed goose because it exercises more than the latter. In Quebec, although the production of farmed goose is still limited, it is possible to obtain […]

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All about “Orange”, fruit rich in vitamin C

April 30, 2020

Orange is one of the most consumed fruits in France which we enjoy in winter since we mainly find it from December to April on our stalls. It is mainly eaten raw for dessert but it also adds a sweet touch to salads. Orange characteristics: Rich in vitamin C; Source of fiber; Low in calories; Source […]

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All about “Egg”

April 30, 2020

Health profile Egg: understand everything in 2 min In recent years, nutrition experts have faced a dilemma: limiting consumption of eggs, given their high cholesterol content, or recommending it, given their high content of high quality protein as well as in several vitamins and minerals. Recent scientific data tend to show that the egg is a […]

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All about “Brazil nut”

April 30, 2020

Description and history Fruit with a shell with an elongated shape and rounded corners, the Brazil nut is native to Brazil and Paraguay. The Brazil nut tree can grow up to 45 m in height and up to 2 m in diameter. It grows wild in the rainforests of Amazonia, Bolivia, Ecuador, Guyana, Peru and Venezuela. This tree produces […]

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