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Posts Tagged ‘potassium’

The eggplant is part of the essential vegetables of the Mediterranean diet. Low energy and high in fiber, can be eaten raw or cooked, and joins remarkably well with other seasonal vegetables (tomatoes, peppers, zucchini …). Its cultivation is very simple, tray or in the ground, as long as you procuriez him she loves the sun …

Ground

Eggplant (Solanum melongena) needs a rich soil and good drainage. In the garden, bury an organic fertilizer in the winter. Again, the plant grows well in pots, it is possible to recycle especially for this use black plastic containers that contain shrubs purchased in nurseries. Read the rest of this entry »

As part of a balanced diet, milk can bring more of the essential nutrients needed for growth and healthy bones and teeth. Milk is a valuable source of calcium: a 200 ml glass provides one third of the recommended daily. It is also rich in protein, calories, vitamin B2, vitamin B12, phosphorus and iodine. The milk also contributes to dietary intake of vitamin B 1, niacin, folate, vitamins A, D and C, potassium, magnesium and zinc.
Milk lighter is it healthier?

Milk consumption varies considerably between countries europeens.La most consumers have a choice of whole milk, semi-skimmed or skimmed milk (Table 1). To the extent that half of the milk fat is saturated, opt for the low-fat milk may help reduce saturated fat intake, especially for people who make a consumer.

Table 1 Categories of milk

Natural whole milk, raw or processed (see Table 2 for treatments)

Milk in which nothing was added or removed.
3.5% to 5% fat, depending on the breed of cow.

Whole milk standard

Milk standardized to 3.5% or 4% fat.

Semi-skimmed milk

Milk obtained by extracting half of the cream.
1.5% to 1.8% fat.

Skimmed milk

Milk obtained by the almost total removal of the cream. Less than 0.5% fat.
Milk Lactose-reduced or lactose-free

Milk with sugar (lactose) has been partially or completely removed, is for people who are lactose intolerant. Read the rest of this entry »

The Tamarillo (Cyphomandra Send betacea.) Belongs to the Solanaceae family and is native to South America (tropical), and ‘was introduced in Europe by the French at the beginning of the nineteenth century (in Italy a century later, where there are no specialized crops ).

Very grown in New Zealand. It ‘a shrub growing fast, but very fragile, which in maturity’ can grow up to 5 meters. The leaves are heart-shaped, fleshy, slightly pubescent, very large and petiolate. The flowers are pink or lavender, grouped in terminal racemes and bloom in a scalar (to us from September to February). The fruits, solitary or in groups, are berries, ranging in color from yellow to red to purple, egg-shaped with a pointed apex, containing many small seeds (120-150). The pulp and ‘color varies from creamy yellow to orange-yellow to orange-red, whose flavor is reminiscent of the tomato. Read the rest of this entry »