Latest

s

All about “Scallop”

May 3, 2020

Health 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 […]

Read More

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 […]

Read More

All about “Sheep”

April 30, 2020

Characteristics of the sheep: Rich in iron and zinc; Source of phosphorus; Rich in vitamin B2 and B12; Rich in protein; High content of saturated fatty acids. What is sheep? Sheep identity card Type: Meat; Family: Goats; Origin: From Europe to New Zealand; Color: Red meat; Flavor: Pronounced. Differences with nearby foods Sheep should not […]

Read More

All about “Strawberry”

April 3, 2020

At the arrival of spring, the strawberry makes its appearance on our stalls for the happiness of the most gourmands. This small red fruit is rich in vitamins and minerals and has many health benefits. It is generally eaten as a dessert, raw with sugar or whipped cream, but it also goes very well with salads for […]

Read More

All about “Spinach”

April 3, 2020

Nutritional 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 […]

Read More

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 […]

Read More

All about “Shrimp”

April 1, 2020

Shrimp is a crustacean that can be found both in hot seas and on the French coast. There are various varieties that differ in size and color. Their consumption around the world is very important and they are a dish often served for festive meals. Characteristics of the shrimp: Low in calories; Rich in protein; Ideal for […]

Read More

All about “Star Fruit”

March 31, 2020

The star fruit to fill up on vitamins The health benefits of star fruit Antioxidant Cellular aging will be slowed down by the presence of antioxidant vitamins in the star fruit, this will therefore allow good health of the skin and organs to be maintained. Anti-fatigue The vitamin C contained in good quantity in the star fruit […]

Read More

All about “Squash”, a vegetable rich in fiber

March 31, 2020

Native to America, squash has been cultivated for centuries by indigenous peoples. Depending on the variety, there are winter and summer squash, so you can taste this vegetable all year round. It is generally eaten in savory dishes but it also goes well with sweet. Characteristics of the squash: Low in calories; Source of vitamin A; Rich […]

Read More

All about “Squid, Octopus and Cuttlefish”

March 31, 2020

Health profile The consumption of tentacle animals is less and less marginal. The most popular species are octopus (octopus), squid and cuttlefish. The octopus can be recognized by its large rounded head and its long tentacles. Squid and cuttlefish are characterized by their shorter tentacles than their long, tapered bodies. The squid (also called squid) is, however, smaller than […]

Read More

All about “Scallop shell”

March 31, 2020

Description and history The scallop is a mollusc of the pectinidae family which includes more than 300 species. It is made up of two ribbed valves, one of which is curved and the other flat. A headset is present on each side of the hinge which is held by a ligament. The color of the shell varies according to […]

Read More

All about “Butternut”, low-calorie squash

March 29, 2020

Butternut squash, also called “butternut” is the fruit of a vegetable plant of the Cucurbitaceae family which also includes melons and cucumber. Butternut squash is one of the winter squashes that are harvested at full maturity and eaten cooked. This squash has the distinction of having a subtle taste of hazelnut which is very appreciated. Characteristics : […]

Read More

All about “Swiss Chard / Chard”

March 29, 2020

Swiss chard, a little-known vegetable The chard, also called Swiss chard, is a vegetable often unknown to consumers. Chard ribs have a taste similar to beet, however the leaves will have a taste reminiscent of spinach. It is easy to cook, both savory and sweet, as in Swiss chard pie, a specialty from Nice. Characteristics of the […]

Read More

All about “Nori Seaweed”

March 29, 2020

Nutritional value of Nori seaweed   Dried seaweed (100 g) Calories 217 Fat – Saturated – Monounsaturated – Polyunsaturated 1.8g 0.4 g 0.2g 0.7 g Cholesterol 0 mg Protein 36g Carbohydrates 23.5g Fibers 1.9g Sodium 300 mg Calcium 436 mg Iron 11.2 mg Zinc 6.5 mg Phosphorus 361 mg Potassium 2219 mg Food folate / […]

Read More

Spinach – The Good Leaves – The Myth of Popeye

March 8, 2020

Spinach has not left our plates since the reign of Catherine de Medici, fond of “Persian herb”. The varieties of spinach grown today in our latitudes all descend from the “big spinach”, obtained by plant selection in the middle of the 17th century. The “spinach” plant was named in 1753 by the inescapable Swedish naturalist Carl […]

Read More