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Vegetables

All about “Alfalfa”

April 28, 2020

Health profile The alfalfa is a perennial plant used for centuries to feed livestock. In human food, we usually eat its raw sprouts, very refreshing in a sandwich or salad. Although alfalfa is often seen as a symbol of health food, a portion contains relatively few vitamins and minerals. However, it contains other natural substances which are promising for health. […]

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All about “Lettuce”

April 28, 2020

Nutritional value of lettuce   Curly lettuce, raw, shredded, 1 cup (250 ml) / 60 g Iceberg lettuce, raw, shredded, 1 cup (250 ml) 75 g / 250 ml Romaine lettuce, raw, shredded, 1 cup (250 ml) / 60 g Calories 9 11 10 Protein 0.8g 0.7 g 0.7 g Carbohydrates 1.7g 2.3 g 2.0 […]

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All about “Yam”

April 12, 2020

Nutritional value of yams   Cooked yam, ½ cup (125 ml) / 72 g Calories  83 Protein  1.1 g Carbohydrates  19.7g Fat  0.1g Dietary fiber  2.8g Glycemic load  : Moderate Antioxidant power  : Yes, but exact data not available Source  : Health Canada. Canadian Nutrient File , 2010. Yam health profile     The yam is an original replacement for the potato or sweet […]

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All about “Common bean”

April 12, 2020

Fresh 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 “Garam Masala”, a great classic in Indian cuisine

April 3, 2020

The health benefits of garam masala Facilitates digestion It is cumin which is part of garam masala which will stimulate appetite, avoid bloating and therefore contribute to the proper functioning of the digestive tract. Regulates transit The mixture of spices contained in garam masala will have an effective role in combating constipation. Indeed, the hot spices […]

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All about “Flageolet”, a nutrient-rich legume

April 3, 2020

The health benefits of flageolet Fight against anemia With its high iron content, flageolet is a good ally to prevent anemia and promote good oxygen transport in the body. Good quality vegetable protein The flageolet is part of the legume family, so it is a good quality food to integrate into your daily ration if you are […]

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All about “Fennel”, vegetable rich in antioxidants

April 3, 2020

Fennel 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 “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 “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 “Celeriac / Celery root”

April 1, 2020

Health 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, 2020

Nutritional 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, 2020

Pumpkin 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, 2020

Nutritional 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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