Natural antioxidants

Natural antioxidants

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Miriam Yeleq

Some are in the market all year, but others are only a few months. Take advantage of them!


Avocado. Fruit-vegetable "anti-aging", is excellent for keeping the heart in shape, due to its high content of Omega-3 fatty acids. There are more than 50 varieties in the world. It is eaten raw or in guacamole, but cooked is also good. When it has not yet matured much, it can be done on the grill, sliced ​​and seasoned with lemon, salt and pepper.

Dalits Rich in fiber, they are a great source of energy due to their high caloric value. They are used in baking and add a delicious point to salty and sweet preparations. They also enrich salads. Its popular uses include date vinegar, chutney and seeds for pastries and bread. Very moisturizing

Cherries Almost 85% of this fruit is water, it has only 60 kilocalories per 100 grams, but it provides a good number of vitamins and minerals.The cherry is delicious to eat it fresh or include it in summer dishes, such as gazpacho, in sauces that Accompany game meats, candied or in desserts. Superior quality is the pillory, which occurs only in the Jerte Valley of Extremadura. How to differentiate them? It is smaller than cherry but sweeter and without a tail.

Paraguayan It is originally from China, contrary to what its name might suggest. It is grown in Spain and much of the production stays here. It is a peach mutation with low calories and many carotenes. It is consumed fresh, but also as an ingredient for making cakes, jams and light shakes.

Nectarine. Prima sister of the Paraguayan, is another variety of the peach characterized by its smooth skin and its large amount of water. It is a good antioxidant and very, very digestive.

Apricot. It provides abundant fiber and provitamin A (beta-carotene), among other benefits. Raw, at breakfast, help intestinal transit. With them you can prepare jam, compotes, cakes or add them dehydrated to cous cous.

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On the skin is a large part of the fiber and many nutrients, so all soft-shell fruits should be eaten with it - well washed. In the case of apples, for example, a raw piece of skin contains up to 332% more vitamin K, 142% more vitamin A, 115% more vitamin C, 20% more calcium and up to 19% more potassium than a peeled apple.

Babies too. It is advisable to peel the fruit when making the porridge when they start to introduce it in their diet. But after 12 months they can already eat it with their skin. When it comes to varieties that can produce allergy, such as Paraguaya, nectarine or peach, there are pediatricians who recommend delaying consumption at 18 months.

Zoryana Ivchenko

Keep them in the fridge. You must put them very dry, without moisture; You can also freeze them, in a tray and in a single layer for 1 h. Then, put them in air-tight airtight bags. So they will be as newly bought.