STRING-BEAN

STRING-BEAN

Beans belongs to the legume family, it is an annual plant. Some of usable common beans are dry, mature...
CUCUMBER

CUCUMBER

The most popular representative of the cucurbit vegetables in Poland is the cucumber, widely cultivated...
TOMATO

TOMATO

Tomatoes belong to the nightshade family, they are an annual plant. Fruits differ in shape, size and...
SPINACH

SPINACH

Spinach belongs to the family Blit is an annual plant. Are eaten its green leaves, contrary to popular...
CABBAGE

CABBAGE

Cabbage. There are three varieties of head cabbage: white, red and Italian. Cabbage belongs to the cruciferous...
POR

POR

Por is a plant two years. There are the two varieties: por por summer and winter. A source of minerals,...
GARLIC

GARLIC

Garlic is a plant permanently, belongs to the amaryllis family. Weight garlic is 15-70 g, and one tooth...
BROCCOLI

BROCCOLI

Broccoli is a treasure trove of potassium (almost 385 mg / 100 g) which (in contrast to acting sodium)...
BEETROOT

BEETROOT

Beetroot is a rare mine valuable elements in a vegetable one. In combination with the rest of the ingredients,...
PEPPER

PEPPER

Pepper is a real mine health and do not need to delve into it specifically to get the best of everything....
CAULIFLOWER

CAULIFLOWER

Cauliflower is a valuable source of many vitamins and trace elements: sodium, potassium, calcium, magnesium,...
COURGETTE

COURGETTE

Also known as squash, belongs to the cucurbit vegetables. Easily digestible, mild in taste, particularly...
PARSLEY

PARSLEY

Parsley root is a vegetable whose medicinal properties and nutritional are not as appreciated as the...
ONION

ONION

Onion is appreciated for centuries because of its healing properties. Onions are rich in anti-microbial...
CARROT

CARROT

Carrot is a vegetable, whose medicinal properties and nutritional decide vitamins, minerals and antioxidants....
  • STRING-BEAN
  • CUCUMBER
  • TOMATO
  • SPINACH
  • CABBAGE
  • POR
  • GARLIC
  • BROCCOLI
  • BEETROOT
  • PEPPER
  • CAULIFLOWER
  • COURGETTE
  • PARSLEY
  • ONION
  • CARROT
  • STRING-BEAN

    Beans belongs to the legume family, it is an annual plant. Some of usable common beans are dry, mature or immature seed pods - green beans. The consumption of bean seeds is reduced, it is rather popular beans. Immature pods of beans should be fresh, young, healthy, meaty and crisp, uniform color, and pods of similar shape and size. Is grown many varieties, the most common are beans green bean or yellow-bean.
    Green beans are consumed as fresh cooked or processed-maintained and frozen. Green beans is one of the vegetables thermophilic, so it can be stored in temp. 8-10 ° C, relative humidity 85-90% / 5-7 days. Beans be a vegetable high nutritional value.

  • CUCUMBER

    The most popular representative of the cucurbit vegetables in Poland is the cucumber, widely cultivated and eagerly consumed both as fresh, raw and in the form of canned food. It is an annual plant. Part of the utility of cucumber are the fruits, which allegedly berry, fleshy walls rising from the ovary, weedy bottom flower. Shapes and sizes of cucumbers in the form of maturation are very diverse. Cultivated varieties of both greenhouse and groundwater. Cucumbers are valued primarily because of the taste, its nutritional value is not great. The water content of the cucumbers is 96,1-97,3%. Both varieties are grown for direct consumption as well as for individual directions processing: Salad, canned, gherkins, kwaszeniaki. Maturity collective cucumbers can be assessed on the basis of color and size. They belong to the thermophilic vegetables and even a short storage temp. 5 ° C can be affected by the loss of their commercial value.

  • TOMATO

    Tomatoes belong to the nightshade family, they are an annual plant. Fruits differ in shape, size and color depending on the variety. Fruit weight may range from greater than 100 g for a small-berry 60-100 g - less than 60 g.
    The dry matter content in the tomatoes is 4-5%, depending on the growing conditions, variations in sunlight during puberty. Tomatoes contain in its composition mineral compounds, particularly a high content of potassium, and B vitamins and vitamin C.
    Tomatoes eaten raw, are also the raw material for processing produced from them concentrates, juices, etc.

  • SPINACH

    Spinach belongs to the family Blit is an annual plant. Are eaten its green leaves, contrary to popular opinion spinach can not be considered a vegetable particularly valuable; there is also a significant source of iron, and traditionally do you consider. The iron content in spinach is approx. 2,4-3,9 mg%. In addition, spinach contains oxalates, which are not preferred by the excessive consumption, for the human body. Spinach is appreciated, however, by many consumers for its taste. Is grown many varieties of spinach. Important for its quality is the right time to harvest. Accordingly collected spinach, quickly chilled, loosely laid into boxes, can be stored in the refrigerator, in temp.0 degrees C and relative humidity 95-97% approx. 7 days.

  • CABBAGE

    Cabbage. There are three varieties of head cabbage: white, red and Italian. Cabbage belongs to the cruciferous family, it is a plant of two years. Cultivated varieties: early, medium early, medium late and late.
    Optimal storage conditions cabbage temp. 0 ° C and relative humidity 95-98%. Under such conditions, cabbage may be stored several months (cabbage late). Cabbage contains, among others, many minerals and is also a source of vitamin C. Cabbage is widely cultivated and consumed vegetable in Poland, eaten it as raw, cooked and raw sauerkraut and boiled. Sauerkraut in addition to other components, retains 90% of vitamin C. The fermentation is best suited varieties of late. The trade is a cabbage varieties and sauerkraut, which increasingly occurs in jars, pasteurized, or in plastic bags.

  • POR

    Por is a plant two years. There are the two varieties: por por summer and winter. A source of minerals, especially calcium and phosphorus, including vitamins B1, B2 and PP. For the purposes of trade now stored indoors, pitted in moist sand in temperature. 0-1 ° C, relative humidity 90-98%.

  • GARLIC

    Garlic is a plant permanently, belongs to the amaryllis family. Weight garlic is 15-70 g, and one tooth 0,5-10g.
    Garlic contains, among others, vitamins A, B1, B2, PP, and C; minerals: potassium, magnesium, sodium, zinc, calcium, but above all the sulfur content determines the characteristics valued by consumers garlic. Most preferably stored at garlic. 0 degrees C, relative humidity 60-70%.

  • BROCCOLI

    Broccoli is a treasure trove of potassium (almost 385 mg / 100 g) which (in contrast to acting sodium) is capable of lowering blood pressure through vasodilation. Broccoli will also provide vitamin C.

  • BEETROOT

    Beetroot is a rare mine valuable elements in a vegetable one. In combination with the rest of the ingredients, which comprises a unique and multipath gives a strong therapeutic effect. It is most effective raw beet juice that tastes delicious. The high content of potassium and magnesium beet is very useful in the prevention and treatment of hypertension and other illnesses of the cardiovascular system, effectively lowers blood pressure, prevent heart disease.

  • PEPPER

    Pepper is a real mine health and do not need to delve into it specifically to get the best of everything. In addition to the various essential oils suitable characteristic taste and flavor, is also a source of flavonoids, provitamin A, vitamin E, vitamin C and potassium, calcium, magnesium and iron.

  • CAULIFLOWER

    Cauliflower is a valuable source of many vitamins and trace elements: sodium, potassium, calcium, magnesium, iron and many others. In addition to the exceptional nutritional value. Cauliflowers have amazing culinary potential of becoming a major component of various snacks, lunches and salads.

  • COURGETTE

    Also known as squash, belongs to the cucurbit vegetables. Easily digestible, mild in taste, particularly appreciated by those who are on a diet, recommended even for small children. Zucchini is a vegetable that is not only a very good flavor in many dishes, but is esteemed in all weight loss diets because it has a very low energy value and readily used in the menus with low calorific value. Furthermore, zucchini very well tolerated by people with sensitive digestive system and the problem of gastric hyperacidity, as it contains a plurality of substances of alkalizing.

  • PARSLEY

    Parsley root is a vegetable whose medicinal properties and nutritional are not as appreciated as the effect of parsley. Meanwhile, parsley root has long been used in folk medicine. You should know that there are two types of parsley - celery, which raises the parsley (and its hard root is useless), and the variety of root, which collects the roots and leaves. The roots of parsley are among flavonoids (antioxidants that protect against serious diseases).

  • ONION

    Onion is appreciated for centuries because of its healing properties. Onions are rich in anti-microbial substances and vitamin C, so it is good for colds and improves immunity.

  • CARROT

    Carrot is a vegetable, whose medicinal properties and nutritional decide vitamins, minerals and antioxidants. Among the latter, one of the most important is a beta-carotene, which not only increases tan, but also ensures the proper functioning of vision, strengthens immunity and can protect against the development of neoplasms.

  • STRING-BEAN
  • CUCUMBER
  • TOMATO
  • SPINACH
  • CABBAGE
  • POR
  • GARLIC
  • BROCCOLI
  • BEETROOT
  • PEPPER
  • CAULIFLOWER
  • COURGETTE
  • PARSLEY
  • ONION
  • CARROT

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