Watermelon

Watermelon (Citrullus lanatus lat.) the vegetables from the family Cucurbitaceae. Percentage-up consisted of the water. Watermelon is a very healthy vegetable, and is particularly good for the kidneys. One of the rare vegetable that is often considered a fruit, very sweet and people is often used as a treat. The most famous of the country where melons are grown in Europe as Greece, Macedonia, Italy and Spain.
Fruit or vegetables [edit]
Watermelon, raw (edible parts) Nutritional value per 100g
Energy 127 kJ
7:55 g Carbohydrates
Sugars 6.2 g
Fiber 0.4 g
Fat 0.15 g
Protein 0.61 g
Water 91.45 g
Vitamin A equivalent. 28 mg (3%)
Thiamin (Vit. B1) 0033 mg (3%)
Riboflavin (Vit. B2) 0021 mg (1%)
Niacin (Vit. B3) 0178 mg (1%)
Vitamin B5 0221 mg (4%)
Vitamin B6 0.045 mg (3%)
Folate (Vit. B9) 3 mg (1%)
Vitamin C 8.1 mg (14%)
Calcium 7 mg (1%)
Iron 0.24 mg (2%)
Magnesium 10 mg (3%)
Phosphorus 11 mg (2%)
Potassium 112 mg (2%)
Cink 0:10 mg (1%)
Percentages are relative to U.S. recommendations for daily needs of adults.
Source: USDA database of foods

There are many misconceptions that watermelon fruits, as it is used most often as a treat and is very sweet. A simple rule that says that it is a vegetable is that it is a fruit of annuals, vegetables as a rule. [Citation needed] All the fruits used as food and which must be planted each year are vegetables. Fruit is the fruit of perennial plants that can not be planted every year. It is a fundamental difference between fruits and vegetables, along with the fact that only one kind of melon pumpkin, which is in any case, vegetables.

Kohlrabi

Kohlrabi is kupusnica that produces fruit in the form of overhead jabučastog thickening of roots. Basically we distinguish between green and purple kohlrabi. Pre kohlrabi has advantages in taste, richness, mnogostranoj application, etc., but has the disadvantage, that is edible only when young and can not be kept apart from preserving. Therefore, the typical seasonal vegetables.

The technological maturity of the tender, juicy and very tasty food. The energy value is oko110 kJ/100 g, but the biochemical composition exceeds all their relatives. It contains proteins, vegetable oils, sugars and cellulose. Since the vitamin is rich in vitamin C and B1.

They are used and stems and young leaves, which contain more minerals than the apple.

Search for a sunny and airy lay humovitu country with plenty of moisture.

Blue Beck: It forms a round to slightly flattened globe of blue-purple color. For nurseries are sown March - April and when they grow 3-4 lists are transplanted at a spacing of 30 x 40 cm.

White Beck: It forms a round to slightly flattened globe white to greenish color. Other valid as a forward.

Melon

When purchasing, it is important to find good ripe melon quality which can sometimes be a difficult task because the melons are picked unripe. These indicators will help in the search: when the parish melon and hear a hollow sound, it has passed the first test. Then, to test the weight: the one that makes the most of his greatness will be better. Melons should not have damage to the bark, or soft spots on the crust. Lines to use a melon should not be green but yellow. Part around the stem should be slightly, while the opposite side is soft and lightly inhaling you should feel a pleasant aroma of ripe fruit.
Ripe melons have more antioxidants: study from Austria shows that the most mature fruit, almost at the point of spoilage, it has the highest level of antioxidants. A key process is the discoloration that occurs in the moment of full maturity of the fruit, much like the green leaves in the autumn assumes a yellow, orange and red tones. Scientists have discovered a colorless decomposition products of chlorophyll in the leaves, so. nefluorescentne polar metabolite of chlorophyll, which contain 4 pirolna ring (as chlorophyll and heme). After exploring the apples and pears, neflourescentni polar metabolites of chlorophyll, were found in mature fruits, the peel and flesh just under the bark - these are extremely powerful antioxidant compounds, and when consumed gives the same effect in our bodies. It is believed that these compounds are in their ripe fruit, including ripe melons.
If the melons left at room temperature for several days, it will sazrjeti and become juicier. No, you can leave it only if it is undamaged. Only when mature, can be still kept in the refrigerator. Melon that has been cut, it should be closed in a container or wrap in foil because it secretes ethylene gas that can affect the taste and smell of other fruits and vegetables. U.S. and Canadian food agency does not allow the consumption of chopped melon, which has been left at room temperature over 2-4 hours, because the potential risk of contamination with salmonella. As the bacteria present on the bark of melon, it is important to wash melons before cutting. Once cut melons should be stored in the refrigerator at all times. Scientists of the U.S. USDA Agricultural Research Service found that melon that is cut below the water voids signals plant cells send at the time of injury, as is the cutting, thus, sliced ​​melon takes longer to spoil. Levels of various substances in razrezanoj and immediately chilled melon minimal changes in the next 6 days: the level of vitamin C on the sixth day is 25% smaller, the level of carotenoids was 10-15% lower, while no significant changes in phenolic biomass.

Beetroot

Cooked, pickled or raw beetroot is the perfect vegetables that can be used all year round. It is rich in protein, fat and carbohydrates. It contains almost everything in the diet are important mineral constituents, as well as many trace elements. It should be noted, that contains a certain amount of cobalt, which participates in the creation of vitamin B12, which is normally found only in foods of animal origin, which is very important for vegetarians. Because the beet one of the best natural remedies for anemia and anemia. Betanin ranks among the medication cycle to fix the blood vessels, regulation of blood pressure and reduce cholesterol. It is also beneficial for osteoporosis. The energy value is quite high at about 190 kJ/100 g.

The form of the fruit cycle is divided into round and cylindrical. He likes a warm and bright and deep lay pognojeno, - humus - loamy soil with plenty of moisture. Asks a lot of potassium. Cylindrical varieties are more demanding than the round, but they are quite enjoyable.

round:
Faro, a red ball Bikor

cylinder:
Cylinder: It forms an oblong roots strong red color. A humble request and drought tolerant. Sown in rows 30 cm spacing. When you grow to 3-4 leaf, it is necessary to thin out at a distance of 10 cm.

Chives

Features
Chives-resistant plant, which grows to 50 cm in height. The root is elongated bulb. Long shoots are narrow, round, tubular leaves, green or gray-green. Between May and August, the peaks grow numerous, dense, purple flowers. The petals are radially spaced and of equal length, diameter 5 cm.
prevalence
It is believed that chives originally grew on the Alpine mountains. Today it is found in hilly regions with warm climate, alpine and arctic Europe, Asia and North America. For growth to be chipped, nutritious and moist soil. Today is mostly grown in greenhouses.
Use
Chives are used since the early Middle Ages. There are different kinds of plants, depending on its height and thickness of leaves. There are also species that blooms with white flowers. Fresh or frozen, less often dried, finely chopped, add it to soups or salads. Long sheets of intersecting, a new growth throughout the year. It is grown as an ornamental plant. The medicinal properties of chives are not known.

Garlic

Garlic is an annual or biennial vegetable crops with developed arches. The bulb is made up 10-20 small harbor, cloves, which are wrapped in solid white or reddish dry shell.

In every developed garlic is one vegetative bud, from which the next year developing a new plant. The root of the core, and makes it largely adventitious roots developed in the surface layer of soil. The leaves are narrow, linear-lanceolate, composed of leaf branches that form a false stem and 40-50 cm long stalks. Some ecotypes are formed flower stalks up to 1 m ended peltate bloom in the beginning of wrapped membranes. The flowers are tiny, reddish-purple flowers have six stamens ovaries with multiple ovules. The fruit is a three-piece quiver. The seeds are very small, roundish, black in color and usually sterile, so the garlic does not reproduce seeds. On the inflorescence of garlic can be developed with the air bulb planting breeding buds which to grow plants, but they give a small bulb consisting of a few cloves.

Paprika

Paprika comes from South America and in Europe have brought the Spaniards in the 15th century. Over time, the cultivation of pepper has spread throughout the world. Of the countries in the region pepper is grown mainly in Hungary, and we are so famous. Leskovac and the Macedonian peppers.

Paprika is an annual plant, but in tropical regions a perennial plant. Harvest Season is spring-fall, but the use of modern greenhouses, and the speed of transport - contributed to the fresh pepper that is present on our table almost the whole year. In winter it is used Parik sour pickled, canned peppers pickling. Paprika is one of the prized vegetables for their nutritional and medicinal properties.

Types of peppers

Were obtained by crossing different kinds of peppers, a division of the most famous sweet and sour (Havana, cayenne, California, halapenjo, Hungarian, Serrano ...). Peppers can be in shape: conical, prismatic, round, flat and bell (rounded), and in size from several centimeters to several decimetres. As for color, the fruit can be: dark green, yellow-green, straw-colored, white, yellow, orange, and dark red svetlocrveni.

Useful ingredients

Pepper is not as high in calories and is suitable for the diet, but it is rich in minerals, vitamins and other beneficial ingredients. The fruit contains about 89% water.

Paprika contains nutritious, medicinal and other useful satojke:

    * Beta-carotene
    * Vitamin A
    * Vitamin B1
    * Vitamin B2
    * Vitamin B6
    * Vitamin E
    * Vitamin C
    * Iron
    * Glucose
    * Essential oils (mainly seed)
    * Zeaxanthin
    * Potassium
    * Kapsacin
    * Carotene
    * Lutein
    * Monosaccharides
    * Sodium
    * Pantotinsku acid
    * Sucrose
    * Carbs
    * Folic Acid
    * Phosphorus
    * Fructose
    * Citrine

Application in the kitchen

Paprika is used in food storage salad, for storing cooked meals, in various kinds of pickled salad, but also as an aromatic and distinctive flavor (chopped, dried, ground ...).

In addition to sweet peppers, is used and hot peppers, which have special properties, but its role as a spice and a means to improve appetite unsurpassed.

To make the dish more other useful ingredients, it is a short cooking peppers.

It is interesting that as Aromatic peppers used in making some spirits.

Use

The best and richest ingredients useful certainly fresh pepper, and such and most recommended for human consumption.

The ingredients in pepper effect on the human body as follows: antidepressant, aphrodisiac, antirheumatic, antiseptic and diuretic.

Interestingly, the pepper has more vitamin C than lemon and orange. In 100 grams of peppers is 100 mg to 250 mg of vitamin C.