All about ‘What you eat’
All about “Pomelo”, citrus fruit derived from grapefruit
May 3, 2020The health benefits of pomelo Antioxidant As with other citrus fruits, pomelo is rich in vitamin C, naringin, and limonoids which are rich in antioxidants and help scavenge free radicals. Hydrating Composed of 90% water, pomelo is a very hydrating citrus fruit that will contribute to your daily water intake, in addition to a good […]
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All about “Physalis”
May 3, 2020Nutritional value of Physalis Fresh ground cherries, 75 g / 125 ml (about 16 ground cherries) Calories 39 Protein 1.4 g Carbohydrates 8.3 g Fat 0.5 g Dietary fiber No data available Glycemic load No data available Antioxidant power No data available Source : Health Canada. Canadian Nutrient File, 2007. Health profile of ground cherry The ground […]
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All about “Grapefruit and pomelo”
May 3, 2020Nutritional value of grapefruit Grapefruit, ½ medium fruit (10 cm diameter) / 128 g Grapefruit juice, 1 cup (250 ml) / 260 g Calories 41 100 Protein 0.8g 1.4 g Carbohydrates 10.3 g 23.4g Fat 0.1g 0.3 g Dietary fiber 2.3 g 1.4 g Glycemic load : Low Antioxidant power : High Source : Health Canada. Canadian Nutrient […]
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All about “Pepper”, a low-calorie vegetable
May 3, 2020The pepper is the symbol of summer that can be found in salads as well as ratatouilles. It is low in calories, rich in vitamin and easy to cook. This fruit vegetable is native to Mexico and is said to have been brought back to Europe by Christopher Columbus. Characteristics of the pepper: Rich in antioxidants; Rich […]
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All about “Scallop”
May 3, 2020Health profile Like many seafood, the scallop is particularly rich in minerals essential to the body. The high protein and low fat content of this bivalve mollusc gives it an interesting nutritional aspect. Active ingredients and properties The active ingredients of the scallop have not been the subject of specific studies. However, there are some studies showing […]
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All about “Clam”
May 3, 2020Health 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, 2020Health 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, 2020Health 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, 2020Choose 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, 2020History 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, 2020The 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, 2020Oregano 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, 2020Health 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, 2020Marjoram 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, 2020Health 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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