di Giò
Reichardia picroides is a species mainly used for alimentary purposes, but it is traditionally known to be used as hypoglycemiant, diuretic, depurative, galactagogue and tonic
Read MorePear, Pyrus communis, is one of the most popular consumed fruits around the world, due to its pleasant taste and nutritional value
Read MoreChicory root contains some phytochemicals such as inulin, coumarins, flavonoids, sesquiterpene lactones (lactucin and lactucopicrin), tannins, alkaloids, vitamins, minerals and volatile oils
Read MoreÉ un ortaggio di buon valore gastronomico e ampia duttilità in cucina. Si consuma a julienne in insalata o in misticanze con altre erbe di stagione.
Read MoreÈ ricco di potassio, tiamina, riboflavina, niacina, vitamina C, caroteni, flavonoidi.
Read MoreBuono l’apporto di several bioactive agents (e.g. betain, betanin, vulgaxanthine, polyphenols, folic acid) and different metal elements (e.g. Al, B, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Zn), which act on the various physiological routes
Read MoreI semi di zucca della Stiria sono ottimi se gustati al naturale come snack, oppure se aggiunti a salads, mueslis, baked goods and much more. Divengono gustoso e sfizioso accompagnamento a cibi se roasted and salted or sweetened
Read MorePumpkin contains phyto-constituents such as flavonoids, minerals, vitamins and phenolic acids
Read MoreDaucus carota, Carrot, is one of the important root vegetables rich in bioactive compounds
Read MoreI frutti, immangiabili al naturale per la forte acidità, asprezza, durezza e astringenza, si prestano alla trasformazione in confetture dal gusto dolce-acidulo
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