| Nutrient | Content | Reference |
|---|---|---|
| Calories | 34.9kCal | 35kCal |
| Proteins | 2.4g | 2g |
| Fats | 0.1g | 0g |
| Carbohydrates | 6.1g | 6g |
| Organic acids | 0.1g | 0g |
| Dietary fiber | 1g | 1g |
| Water | 89g | 89g |
| Ash | 1.1g | 1g |
| Vitamin A, RE | 700mcg | 700mcg |
| beta Carotene | 4.2mg | 4mg |
| Vitamin B1, thiamine | 0.03mg | 0mg |
| Vitamin B2, riboflavin | 0.13mg | 0mg |
| Vitamin B4, choline | 6.5mg | 7mg |
| Vitamin B5, pantothenic | 0.17mg | 0mg |
| Vitamin B6, pyridoxine | 0.23mg | 0mg |
| Vitamin B9, folate | 40mcg | 40mcg |
| Vitamin C, ascorbic | 100mg | 100mg |
| Vitamin E, alpha tocopherol, TE | 0.68mg | 1mg |
| Vitamin H, biotin | 8.5mcg | 9mcg |
| Vitamin K, phylloquinone | 21.6mcg | 22mcg |
| Vitamin PP, NE | 0.47mg | 0mg |
| Niacin | 0.47mg | 0mg |
| Potassium, K | 330mg | 330mg |
| Calcium, Ca | 120mg | 120mg |
| Silicon, Si | 4mg | 4mg |
| Magnesium, Mg | 21mg | 21mg |
| Sodium, Na | 41mg | 41mg |
| Sera, S | 73.8mg | 74mg |
| Phosphorus, P | 60mg | 60mg |
| Chlorine, Cl | 25mg | 25mg |
| Aluminum, Al | 323mcg | 323mcg |
| Bohr, B | 31.2mcg | 31mcg |
| Vanadium, V | 17.5mcg | 18mcg |
| Iron, Fe | 0.27mg | 0mg |
| Iodine, I | 9.3mcg | 9mcg |
| Cobalt, Co | 3.9mcg | 4mcg |
| Lithium, Li | 0.9mcg | 1mcg |
| Manganese, Mn | 0.1mg | 0mg |
| Copper, Cu | 60mcg | 60mcg |
| Molybdenum, Mo. | 1.8mcg | 2mcg |
| Nickel, Ni | 2.5mcg | 3mcg |
| Rubidium, Rb | 3.4mcg | 3mcg |
| Selenium, Se | 0.9mcg | 1mcg |
| Strontium, Sr. | 10mcg | 10mcg |
| Fluorine, F | 30mcg | 30mcg |
| Chrome, Cr | 1.5mcg | 2mcg |
| Zinc, Zn | 0.21mg | 0mg |
| Starch and dextrins | 0.1g | 0g |
| Mono- and disaccharides (sugars) | 6.1g | 6g |
| Saturated fatty acids | 0.02g | 0g |
| Omega-3 fatty acids | 0.02g | 0g |
| Omega-6 fatty acids | 0.01g | 0g |
Allium is a genus of flowering plants that includes popular vegetables like onions, garlic, and leeks. These vegetables are not only delicious additions to various dishes but also offer numerous health benefits. In this article, we will explore the nutritional benefits of allium and how you can incorporate them into your diet.
Allium vegetables are packed with antioxidants that help protect your cells from damage caused by free radicals. Free radicals are unstable molecules that can contribute to chronic diseases like cancer and heart disease. By including allium vegetables in your diet, you can boost your antioxidant intake and promote overall health.
Allium vegetables contain compounds with anti-inflammatory properties. Chronic inflammation is linked to various health conditions, including arthritis, diabetes, and obesity. Including allium vegetables in your meals can help reduce inflammation in the body and support a healthy immune system.
Studies have shown that allium vegetables may have a positive impact on cardiovascular health. They can help lower blood pressure, reduce cholesterol levels, and improve blood circulation. Including allium vegetables in your diet can contribute to a healthier heart and reduce the risk of heart disease.
Allium vegetables, especially garlic, have long been known for their immune-boosting properties. They contain compounds that can enhance the function of the immune system, helping your body fight off infections and illnesses. Including allium vegetables in your meals can support a strong and resilient immune system.
Allium vegetables are also beneficial for digestive health. They contain prebiotic fibers that promote the growth of beneficial gut bacteria. These bacteria play a crucial role in maintaining a healthy digestive system and can improve nutrient absorption. Including allium vegetables in your diet can support a healthy gut and prevent digestive issues.
Allium vegetables like onions, garlic, and leeks offer a wide range of nutritional benefits. They are rich in antioxidants, have anti-inflammatory properties, promote cardiovascular health, boost the immune system, and support digestive health. Including these vegetables in your diet can contribute to overall well-being. So why not experiment with new recipes and add more allium vegetables to your meals? Your taste buds and your body will thank you!
read more...Required products :
500 grams of mushrooms
1 stalk of leek
100-150 grams of yellow cheese
olive oil, salt and ground black pepper to taste
Method of preparation :
Wash the mushrooms and cut them into 4 parts. Cut leeks into circles and fry in olive oil over low heat until soft. Then add the mushrooms and let everything cook for 6-8 minutes.
Add salt and pepper to taste, stir, level the surface and sprinkle with grated cheese.
Close the pan with a lid and leave the dish on the hob until the coating has melted.
Enjoy your meal!
Required products :
Method of preparation :
Wash the leek stalks and separate the green parts from the white ones.
Dry some of the green leaves and cut into long strips about 7 millimeters wide. You will get 6 or 8 pieces, depending on the size of the leeks.
Pour water into a saucepan, place on the stove and as soon as it boils, put the white parts of the stalks in it for 2 minutes. When you take them out, immerse them in cold water immediately and 2 minutes later take them out on paper. Allow to dry.
Using a thin knife, make an incision along the length of the leek, cutting the top 3 layers. Separate them from the base, dissolve slightly and put a strip of bacon on each. Wrap the stems with layers of leeks and bacon, tie with green leaves.
Prepare the other products in this way.
Arrange the leeks in a pan and turn on the oven to heat (at a moderate temperature of 180 degrees). During this time, pour the prunes with boiling water and let stand in it for about 15 minutes to soften.
Peel a carrot and an apple, cut them into very thin straws. Drain the prunes from the liquid (using a colander) and cut them into small pieces.
Mix the two types of cream, add to them the grated carrot and apple, prunes. Then pour the flour into the mixture and season with salt and pepper, mix thoroughly.
Pour this sauce over the leeks, sprinkle with grated yellow cheese and bake for 15-20 minutes.
Enjoy your meal!