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Does couscous make you fat? Good news! – Italian Cuisine

Does couscous make you fat? Good news!

Does couscous make you fat? How many calories does a plate of couscous contain? Is couscous good for your health? We identify the nutritional profile of this food with North African origins that has become part of Italian cuisine and beyond

The cous cous is a unique dish with North African roots, historically also arrived in Italy through sailors' journeys, thus becoming part of Sicilian cuisine (cùscusu, Trapani-style couscous) and not only. It is the fundamental food of the Berber culture, spread from Morocco to Algeria, from Tunisia and from Mauritania to Libya. Traditionally it is made with the durum wheat flour coarsely ground, but can also be found with millet.

The couscous is accompanied with stewed meat and boiled vegetables, even with fish and perhaps with a spicy touch of Harissa, and is perfect for a convivial lunch with friends. The variations of the couscous are many because it lends itself well to various interpretations; even as a quick lunch break thanks to pre-cooked preparations. But the good news hasn't ended here. We also have answers to the questions you (perhaps) have placed before the steaming dish: does couscous make you fat? How much it is calories It contains? Is good for health?

The good news

The nutritional profile of couscous is positive in several aspects, which makes it admit to the YES category even when on a diet. Always carefully, of course.

From the caloric point of view, the couscous without seasoning has few calories: every 100 grams equals about 110/150 calories. A nice surprise since generally the same amount of durum wheat pasta also involves twice the calories! Furthermore, since the preparation involves the absorption of a quantity of water during cooking, the couscous confers a sense of satiety important that you could play to your advantage in case of hypocaloric diet.

The positive aspects do not end there: the cous cous also contains a good dose of dietary fiber for a value of 2.2 grams per 100 grams of product. Accompanied by boiled vegetables, it immediately becomes the ideal dish to help the intestine. Not only that, it is good for health because does not contain cholesterol, has a low amount of fat and about 3.6 grams of protein per 100. The same 100-gram portion represents half the recommended daily requirement of selenium, beneficial for our body.

What to watch out for

With such an optimal value card, the couscous seems to be the ideal dish, but the pitfalls are hidden in the dish itself. In fact, it is al seasoning that care must be taken; a bit like with pasta. Accompany with little lean meat like the traditional lamb or flavor with very rich broth leads to excessively enriching a basic recipe with little calories.

Not only salty: couscous can also be used to prepare traditional desserts that involve the use of butter, sugar, cinnamon, honey, raisins or dates: all hyper caloric ingredients which are added to each other. As much as one Maghrood Libyan is delicious, it is better not to overdo it if you do not want to risk gaining weight.

The most beautiful recipes with avocado and good ones … – Italian Cuisine

It will be because it is versatile, easy to clean and even faster to eat, in any case avocado is rightly entering the heart of us Italians. On social catches like that is a marvel, the fruit more photographed and cooked, from salads to cold pasta, and then creams, velvet and even sorbets, the important thing is not to cook it and eat it in freshness.

In the gallery above, the collection of our light first courses


Terrine with smoked salmon and mascarpone


Chunks of veal with quinoa


Pan di Plato with goat cheese and avocado


Curry coconut soup with avocado


Salad with pineapple and avocado


Redfish carpaccio with avocado, chanterelles and cauliflower


Two-colored mousse of carrots and avocado


Salad with pineapple and avocado


Scallops, avocado and friggitelli


Scialatielli of burnt wheat, avocado and bresaola


Roll with cucumber and avocado


Skewers of blini, peppers and avocado


Avocado with mango and strawberries


Avocado with yogurt and chervil


Avocado with scampi and grapefruit


Avocado, scampi and rocket


Avocado sorbet


Garnished avocado boats


Scallops, coral powder and avocado

How to fry well to feel good – Italian Cuisine

How to fry well to feel good

Nobody can resist a good fry. To that crispy brown that encloses the aromas like a casket. But that hurts. Or better: it hurts if you eat too often. And if you don't follow some simple rules. Here they are

In front of a nice fried eyes light up, taste buds stir and stomach at any time and condition sends messages of wide availability. There is no doubt: frying on the table have something extra, which places them at the top of the preferences of children and adults. But they are not always light and digestible, to the point that the most intransigent nutritionists would want them completely banned from the menu. With some attention in the kitchen and a bit of moderation in consumption, it is not necessary to be so drastic.

But why are fried foods so good?

The secret is simple and it is all in the fact that, compared to cooking in water, frying takes place at much higher temperatures, above 160 ° C. High heat causes two important phenomena: it starts a series of chemical reactions that produce particularly tasty substances, and determines the formation of a superficial crust on the food that holds all the aromatic components inside, preventing it from escaping and dispersing.

Smoke point, red alarm!

Unfortunately, the fat used for cooking, which allows cooking at high temperature, determines the gastronomic merit of fried foods, is also the basis of their defects. First of all the oil residues absorbed by the food considerably increase the caloric intake: 1 gram of oil supplies 9 kcal. Secondly, the fats undergo profound changes with heating: at first, poorly digestible compounds (polymers) are formed which then, once the temperature at which the oil begins to smoke (the so-called "smoke point"), decompose in their fundamental constituents, developing an acrid and irritating substance (acrolein) which evaporates leaving in contact with food free fatty acids of which the potential harmfulness is ascertained.

The extra virgin olive oil beats everyone

Resistance to heat varies from one grease to another according to the chemical composition and the first thing to do to obtain a light fry is to focus on the fats that resist the most. Contrary to what many believe, the best choice is extra virgin olive oil: not only does it contain monounsaturated fats, more resistant, but it is also rich in antioxidant substances that protect the oil from the negative effects of heat. If the taste of extra virgin olive oil disturbs the palate, you can use the normal olive oil without any problems, possibly mixing it with peanut oil. Among all the seed oils, the peanut oil is the most similar in olive oil composition and the most resistant to heat. For some years now, some fats specially made for frying have been on the market. In reality, they are thought more with the mind of the gourmet than with a healthy attention: they allow to obtain crispy fried food but have a less healthy composition than olive oil.

Times and temperatures, a game of balance

The heat must never be such as to cause the fat to smoke: if a fried product is burned outside and raw inside, it means that the fat has been heated too much and this produces a violent dehydration of the food. Conversely, if the fried is not crunchy it means that the fat is too cold. Cooking times are also important and change for each food. Foods in their natural state must fry longer and at a temperature that is not very high to cook homogeneously. If instead they are previously breaded, the frying must be rapid and over high heat so that the breading can coagulate quickly without flaking.

Proteins and starches for guaranteed crispness

For a nice crust to form, we need the simultaneous presence of proteins and starches. For this reason in most cases the food must be prepared with a coating that contains starches (with particular exception for potatoes, which are naturally rich in starch). The coating can be a simple flouring (in the case of minnows, after having washed them in milk), while for vegetables and fruit you can resort to a kneading of eggs, flour and milk (or water), or you can make the typical breading (flour, then egg and breadcrumbs) for chops or larger fish. The coatings, however, must not be too abundant, they must adhere well to the food and the excess must be shaken away to prevent it from detaching and burning in the oil. But beware: even if prepared in the best way, a fried dish is still a fried dish: once a week it can enter the diet, but taking care not to take pictures Riccardo Lettieri. Illustration Karin Kellner / 2DM overdo the portions.

by Giorgio Donegani

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