Tag: reasons

6 good reasons to eat aubergines – Italian Cuisine

Already 4000 years ago malanzana was widespread in China and India. We arrived at the end of the 15th century, but did not receive a very warm welcome immediately because of the epithet that Linnaeus had attributed to her that she had the audacity to classify her as "bad apple". Fortunately it was later redeemed by a French botanist who named it the nickname of a love apple. Today it is one of the most appreciated vegetables for its nutritional properties and also for its extreme versatility in the kitchen. Not to mention that the aubergine, summer icon by definition, it is beautiful and has a striking color Last but not least eggplant is an elixir of eternal youth, for body and mind, and the secret lies in a substance that is called Nasunin which is typical of this vegetable.

From the famous eggplant parmigiana with aubergines preserved in oil, from super light grilled aubergine slices to tasty sauces with diced aubergines to dress pasta. In short, there is nothing to say, cooked in the oven, on the grill, in a pan like in a pressure cooker, or eggplant they are a tasty and versatile vegetable that lends itself to making thousands of recipes. So here are six good reasons to eat them, with a single foresight: use oil sparingly because aubergines absorb more than a sponge.

1) A tasteful diet.
The protagonist of tasty and light menus that women like, aubergines find ample space in the slimming diet menu in a healthy daily diet, because they are low in carbohydrates and calories – 18 Kcal per 100 g – and do not contain fat. Obviously, if you want to lose weight, it is better to forget to prepare them fried or to use recipes prepared with many condiments that eggplants are able to absorb in large quantities, better to focus on grilling, certainly more light but tasty.

2) Fresh mind.
Among the many beneficial substances found in eggplant – it is rich in vitamins and mineral salts – there are two particularly important ones: nasunin and chlorogenic acid. These are two antioxidants that are particularly active against free radicals that threaten the health of body cells. Research has shown that Nasunin in particular is active in protecting the degeneration of brain cells. But eggplants are a great resource for those who want to keep the active brain and the fresh mind, the mix of phytonutrients in fact acts as a booster for mental health, improving blood circulation and oxygenation. This characteristic combined with the large amounts of potassium, which acts as a vasodilator and booster, ensures that the eggplant can be considered one of the best natural food brain.

3) The color that gives well-being.
Eggplant is a mine of very powerful antioxidants against aging and free radicals and minerals. It is particularly rich in potassium and is therefore suitable for summer menus, when strong perspiration favors an abundant loss. But it is in the black purple color that the great strength of the aubergines is hidden. A color due to anthocyanins, precious substances for the blood circulation. With their antioxidant and antiradical activity, these typical aubergine pigments are beneficial in case of fragile capillaries, and inhibit enzymes that cause tissue aging and destroy collagen and elastin. A real blessing to improve the circulation and well-being of the legs

4) Light and purified.
Like other vegetables, aubergines also provide large amounts of fiber, necessary for those who want to follow a balanced diet and for those who want to lose weight. Necessary for gastrointestinal well-being, they promote digestion and stimulate peristaltic movement, which is the contraction of the intestinal muscles necessary to get rid of toxins and to fight constipation. Moreover, the large amount of fiber in aubergines quickly induces a sense of satiety, to the satisfaction of those who want to remain light without doing too much effort.

5) Down cholesterol and pressure.
Eggplants are able to lower LDL cholesterol levels and stimulate the increase of HDL good cholesterol. Reducing bad cholesterol is important for preventing heart and circulatory diseases such as atherosclerosis. And in aubergines there is a large quantity of bitter substances similar to artichoke cynarin which balance the liver function. This means that the liver can work to lower LDL cholesterol. But that's not all: the large amount of bioflavonids that are very active in lowering blood pressure is a guarantee for those who want to ensure a healthy heart and perfect circulation.

6) Health snacks for expectant mothers.
Expectant mothers know this well: for the health of their future child they must not be missed folic acid. Eggplants are an excellent source of this substance, which is so precious for the formation and healthy development of the unborn child, and are probably the most tasty and light source of folic acid that a mother can indulge even in large quantities, without fear of gaining too much weight .

Giovanna Siani
June 2018

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all the reasons why it is good for the body – Italian Cuisine

Tasty and versatile in the kitchen, its beans are rich in valuable nutrients for health and for the line. Find out what they are and how to make the most of them at the table. And many recipes for exquisite dishes

On the shelves of supermarkets in addition to the classic white beans are now found of different types, including the black rice, Also known as Venus rice. Originally from China, it has long been cultivated in Italy, especially in the area of Po Valley, particularly in Lombardy and Piedmont. Perfumed and tasty, it is one variety of very fine brown rice rich in so many beneficial properties. Given its virtues, it can be considered a real natural supplement. It is rich, in fact, of vitamins, minerals, antioxidants and other nutrients, useful for the proper functioning of the organism. With the help of the doctor Valentina Schirò, biologist nutritionist specializing in Food Science, we see what they are and why it should be brought to the table.

What it contains

Black rice is a casket of well-being. «After cooking and its cooling provides" resistant starch "that behaves similarly to the fibers: it helps to maintain and develop the intestinal bacterial flora, encouraging the growth of "good" bacteria. It has, then, the advantage of do not contain glutenso it can be easily consumed even by those suffering from intolerances , he explains. Furthermore, it is good-humored friend. «Thanks to its richness of B vitamins, minerals like magnesium and potassium and tryptophan, it contrasts tiredness and stress, favoring psychophysical wellbeing.

Venere rice: 20 recipes that will inspire you

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What's different than the other varieties?

«Compared to white and semi-wholemeal ones, its black beans with an elongated and rounded shape, for example, contain a higher percentage of antioxidants, including anthocyanins and essential fatty acids, which have anti-inflammatory properties. Then, compared to white beans less sugar and more fibrand, which help stabilize blood glucose levels and avoid insulin spikes, which are responsible for hunger attacks, helping to maintain a healthy weight. Furthermore, they ensure higher amounts of iron, a precious mineral to combat weakness and anemia, "explains the expert.

How to prepare it

Versatile in the kitchen, it can be eaten both hot and cold, lending itself to many gourmet recipes. From risotto to salads, to savory pies and sweet ones. To leave the taste intact and all its beneficial properties, the ideal suggests the expert "is do not rinse it under water and cook it with steam. In this way we preserve water-soluble minerals and vitamins like those of group B, which would be dispersed in water .

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Chestnuts, queens of the forest: 5 good reasons to eat them – Italian Cuisine

October: it's time to chestnuts (and castagnate!). Thanks to an unexpectedly sunny autumn and the desire to be outdoors, many have reached the woods armed with baskets, bags and bags, to conquer the most greedy spoils of the season. Protected by curly and hidden by a thick carpet of leaves, the chestnuts are divided into two groups: those of small size and color dark brown, crushed on one side, with very tasty pulp and i brown, larger and with a characteristic heart shape, with a light brown striped skin that encloses a sweet pulp.

Very appreciated in the kitchen for its versatility, which makes it perfect for sweet and savory preparations, the chestnut is a real concentrate of vitamins is minerals but the good reasons to choose this autumn fruit do not end here!

Energy and good mood
The chestnut has a high nutritive power and is an important one source of energy, so necessary in this season. The high caloric rate is due in part to the low amount of water – the chestnut is composed of 50% of water – and to the wealth of complex carbohydrates like starch. Furthermore, thanks to the magnesium which stimulates the nervous system, it also seems to favor good mood.

Toccasana for mind and body
Small fruit, but beneficial for the whole body! In fact, the chestnut is good for mind, muscles is bones thanks to the vitamins of the complex B and al phosphorus, of which it is particularly rich, which help to keep the concentration high. It also contains a large amount of potassium, Useful for strengthening muscles and reducing rheumatic pains, and of sulfur which strengthens the bones and at the same time purifies the body. It is recommended during pregnancy because it is rich in folic acid, vitamin B group important in the prevention of malformations of the fetus. Thanks to the content of ironIt also helps improve blood circulation.

360º goodness
Chestnut is a precious source of fibers, which is very rich, and thus helps fight constipation. Even if it is not a cereal it has a nutritional value similar to wholemeal bread and flour and being gluten-free, can also be consumed by those suffering from celiac disease. Has a low fat therefore it is also indicated for cardiac patients.

Beauty ally
Chestnut cooking water has an effect lightening on the hair to which it gives shine, while the infusion with the leaves of the chestnut tree is a facial tonic, especially suitable for those with oily skin.

Versatile and delicious
Very famous the castagnaccio, dolce of Tuscan origin made with chestnut flour, and equally delicious tarts, cakes, rolls and in general sweets based on chestnuts and / or chestnut flour. More unusual, but not less good, the savory preparations that see among the main ingredients the chestnut: gnocchi, pizzoccheri and maltagliati for lovers of the first, but also meatballs, sautéed with vegetables and chestnuts, creamy velvety. And the chestnuts also end up in the sumptuous stuffing of the famous turkey Thanksgiving!

The only negative note: the high content of tannin and sugar, the consumption of chestnuts it is not indicated to those suffering from diabetes and who is a diet, also because the high sodium presence favors the assimilation of foods. Of course the energy content of chestnuts varies according to the type of cooking: if boiled, 100 grams provide 120 calories, which become 193 in the case of roasted chestnuts and rise up to 343 for flour.

How to use them in the kitchen
Chestnuts go always consumed after cooking and at the time of purchase it is good to check that the skin is whole, smooth and shiny. Before cooking, they must be left to soak in water for about two hours; spent this time those that they surface they are not healthy and therefore they must be eliminated. If instead chestnuts are harvested in the wood, it is better to wait 4-5 days before consuming them, so as to allow a part of the starches contained inside to turn into sugars, making them sweeter.

After the purchase they are kept up to 15 days in cold and dry placeIf you put them in the fridge, make sure you put them in a paper bag. You can also keep them longer, up to a few months, but first put them in a container covered with water at room temperature. This procedure is called "novena"Because it lasts 9 days: half of the storage water must be replaced every 24 hours, except in the fifth and eighth days, when the water has to be completely changed; the ninth day the chestnuts are removed from the water and left to dry.
In freezer at home, on the other hand, they are stored for 6-12 months, better if peeled.

The roasted chestnuts they go first engraved with a knife from the most pot-bellied part, then they are cooked in the appropriate area iron pan from the perforated bottom positioned above the embers – and not over a live flame – in the fireplace. It is necessary to shake them often, so that they are well roasted on all sides. They can also be cooked in the oven traditional or even in the microwave at maximum power for a few minutes, cooking that makes them very soft and tasty, even if you lose the characteristic burn of the peel, typical of roast chestnuts.

To prepare the boiled chestnuts they are engraved on the flat part and then cooked in boiling salted water, with bay leaves, for 40-45 minutes depending on the size. Finally, if you buy chestnuts dry, remember to rinse them and let them come out in warm water for 8-10 hours. Then you can cook them in milk with sugar and Cognac or use them for soups with fresh pasta, ideal for maltagliati.

The chestnut … good, healthy and for everyone!

Monica Pilotto
October 13, 2015
updated in October 2018 by Claudia Minnella

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