Fruits

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Broccoli

Broccoli - the description of vegetable, its kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

Broccolis this practically differently coloured cauliflower's derivative, have well-known in europium since good 3 thousand years. It appears in different colours. It usually sells in figure of greenish German measles.

The Brokuł under in relation to content of vitamin the C tops the citrus fruit.
So as near cauliflower's purchase pay back attention on this to to choose not damaged, devoid the stains of German measles, and they should not be yellow surrounding it list.

We apply to salads raw broccolis, and boiled as spicy addition. Can it also plan as component of vegetable dishes mixed. Because boiling do not require long, one should it add to dish of type the eintopf really under end of week.

What is and it in what quantities in broccoli?
Broccoli's nutritious values.

The most important alimentary components (/ 100 gram):
Calories (Kcal): 37. Joules (KJ): 155. Carbohydrates (g): 5,5.

Vitamin (/ 100 gram):
A1: 1305 j.m. B1: 0,1 mg. B2: 0,21 mg. C: 79,6 mg. E: - mg.

Minerals (mg / 100 gram):
Calcium 66. Phosphorus: 53. Iron: 3,6. Magnesium: 15.

Culinary recipes with broccolis:
Salad from broccolis or courgette

Cabbage

Cabbage - the description of vegetable, its kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

We in Europe know and we consume from immemorable times cabbage. The most popular white cabbage is, from which, the thanks of natural fermentaton of milk acid, sauerkraut was received.
Not less popular the broccoli is, considerably sharper in taste from dark and marked leaves and red cabbage, which usually was used as addition to meat dishes.

Chinese cabbage or differently Beijing, exceptional, gentle aroma has, which harmonizes with different vegetables' kinds ideally as Brussels sprouts, cauliflower czy broccolis.

Cabbage is rich in vitamin, and she be prepared light food well. With except curlykale, cabbage does not one should boil sale long.
One should to choose fresh, not damaged heads, without dead lists.

What is and it in what quantities in cabbage?
Cabbage's nutritious values.

The most important alimentary components (/ 100 gram ):
Calories (Kcal): 50. Joules (KJ): 209. Carbohydrates (g): 7,8.

Vitamin (/ 100 gram ):
A1: 500 j.m. B1: 0,1 mg. B2: 0,26 mg. C: 60,0 mg. E: 2,50 mg.

Minerals (mg / 100 gram ):
Calcium 77. Phosphorus: 49. Iron: 3,3. Magnesium: 16.

Carrot

Carrot - the description of vegetable, its kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

The sweet vegetable of Europe, at present however growed already on whole world.
Carrot is lightly digestible and it contains in me lots valuable substances, between different carotene (that is provitamin And). Vegetable this appears in different forms and sizes, the most popular it is however longitudinal about length 10 - 20 centimetres. Her karotkami round changes be called.
Carrot's the most popular changes: Parisian,, Amsterdamska, Duwicka First gathering, Nantejska, Lenka, Selecta, Nord, Bercoro, Perfection, Amager.

Carrot the best grows in moderated temperature, tj. 15oC - 21oC and it likes soil average moist.
we buy fresh, springy, carrots not damaged always. Keeping in cool temperature mighty carrot and protected before light place even 2 -3 weeks.

We consume the carrot raw as well as boiled, she is component of almost all vegetable dishes. Who does not know from green peas carrot's classic mixture ?

What is and it in what quantities in carrot?
Carrot's nutritious values.

The most important alimentary components (/ 100 carrot's gram):
Calories (Kcal): 41. Joules (KJ): 172. Carbohydrates (g): 8,7.

Vitamin (/ 100 carrot's gram):
A1: 12189 j.m. B1: 0,054 mg. B2: 3,4 mg. C: 3,4 mg. E: 0,21 mg.

Minerals (mg / 100 carrot's gram):
Calcium 61. Phosphorus: 12. Iron: 0,9. Magnesium: 10.
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