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Healthy seasonal vegetables: spring vegetables

  1. In the spring, nature awakens again from its hibernation. For the people mainly vegetables and legumes are important. Nutritionally, vegetables are a good source of vitamins, proteins, minerals and fiber, while legumes are rich in protein. Various vegetables are harvested in the spring, such as asparagus. This 'white gold' is rich in vitamin C and is a delicious and easy product to prepare. Asparagus can be prepared in any way, as a soup, in a wok, in the oven, in a salad or in the traditional way, cooked and served with potatoes, eggs and finely chopped ham.

Chapters

  1. Spring vegetables Vitamins Vitamin E. Vitamin B6 Table with spring vegetables. Storage tips for spring vegetables Another delicious spring dish: Asparagus salad

Vitamin E

  1. Source: Dieterjj, Rgbstock The chemical name for Vitamin E is Alpha Tocopherol. Vitamin E is found in vegetable oils, seeds, nuts, cocoa beans, whole grain products, vegetables and fruits. It belongs to the group of fat-soluble vitamins and is therefore found in vegetable oils and in vegetable products. It is relatively rare in animal products. Vitamin E has a very broad anti-oxidant effect and protects our body against free radicals

Table with spring vegetables.

  1. Vegetables per 100 grams vit-C mg vit-B6 mg zinc mg iron mg potassium mg calcium mg proteins grams carbohydrates grams energy KJ asparagus 20 0.06 0.50 1.0 200 20.0 2.0 10.0 88 cucumber 8.0 0.04 0.15 0.5 140 15.0 0.6 2.2 62 leek 25 0.25 0.30 1.0 250 60 1.8 4.0 129 turnip greens 20 0.08 0.24 0.4 240 50 1.5 3.4 106 rhubarb 10 0.03 0.10 0.5 300 40 0.5 2.0 62 radish (bunch) 27 0.06 0.20 0.8 320 30.0 1.0 2.5 76 beetroot 3.0 0.04 0.40 0.3 340 20.0 1.4 5.8 143 red cabbage (prepared) 35 0.10 0.10 0.3 250 36.0 1.2 2.4 78 spinach 52 0.20 0.50 4.1 650 120 2.5 0.6 63 chicory (prepared) 2.0 0.02 0.10, 02 190 16.0 1.2 1.9 61 carrots (prepared) 2.0 0.05 0.10 0.3 180 30.0 0.8 4.7 116 carrots (fresh / carrot) 2.0 0.09 0.60 2.1 290 40.0 1.0 5.2 140

Storage tips for spring vegetables

  1. Source: Ayla87, Rgbstock Potatoes, in a carton or crate, in a cool, dark, dry place. They can then be kept for almost six months, Asparagus, can be kept in the refrigerator for 7 days, Cucumber, not in but out of the refrigerator, will keep for 14 days at 12-15 degrees, Leeks, can be kept in the refrigerator for 14 to 21 days, Turnip greens, can be kept in the refrigerator for 2 days, Rhubarb, can be kept in the refrigerator for 5 to 7 days, Radish, can be kept in the refrigerator for 6 days, Beetroot, can be kept for 5 to 7 days in the refrigerator with leaves, can be kept for 2 days without leaves, Red cabbage, can be kept for 2 to 3 weeks outside the refrigerator, Spinach, can be kept in the refrigerator for 2 days, Chicory, can be kept in the refrigerator for 10 days, Carrots, can be kept for 35 days outside the refrigerator

  2. Source: Ayla87, Rgbstock Potatoes, in a cardboard box or crate, in a cool, dark, dry place. They can then be kept for almost six months, Asparagus, can be kept in the refrigerator for 7 days, Cucumber, not in but out of the refrigerator, will keep for 14 days at 12-15 degrees, Leeks, can be kept in the refrigerator for 14 to 21 days, Turnip greens, can be kept in the refrigerator for 2 days, Rhubarb, can be kept in the refrigerator for 5 to 7 days, Radish, can be kept in the refrigerator for 6 days, Beetroot, can be kept for 5 to 7 days in the refrigerator with leaves, can be kept for 2 days without leaves, Red cabbage, can be kept for 2 to 3 weeks outside the refrigerator, Spinach, can be kept in the refrigerator for 2 days, Chicory, can be kept in the refrigerator for 10 days, Carrots, can be kept for 35 days outside the refrigerator



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