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.

Onion

Onion is used as a " young" onions, as well as raw and as ripe onion heads, which can be eaten as raw (salads), or used in cooked dishes. Energy value varies from 180 kJ/100 g for young and up to 1400 kJ/100 g in mature heads. Since nutrients contains the most carbohydrates. But what is most valuable port in the food and in medicinal terms, the content of the mineral substances and vitamins. Minerals has the highest potassium and sulfur, and many oligo-and microelements. Since the medicinal ingredients are the most important glycosides, which give it its characteristic odor and a plant hormone, insulin-like.

Onions are grown mainly by planting a port, but lately more often cultivated by sowing. This increases yield, and such an arc is more resilient and healthier than that obtained from the harbor. For such production, the most pelirano seed, and to achieve high yields should be regularly watered.

What is important is the preparation of the ground. Do not allow manure to fertilize, but being prepared with 8 kg/100 m2 NPK (7:20:30) and for solid foods 2 kg/100 m2 KAN.

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Asparagus

Asparagus is a perennial shrub-like plant which is a crop-based care with adequate measures can be used 15-20 years.

The underground part of the asparagus makes a well-developed rhizome on whose upper side a number of buds, and on the lower side of the developing root. From the rhizome buds in the spring to develop young bursts of length 15-20 cm thick and up to 4 cm. Plants are green scaly wrapped in thin slices. If the shoots are not cut off from them to develop stalks that can grow up to 1.5 m in height. From armpit scaled leaves develop needle filokladiji that instead of leaves perform photosynthesis.

Asparagus is a dioecious plant separate the sexes. Male plants grow more thin shoots, while female plants develop fewer shoots, but the pulses are thicker.

The flowers are tiny, bell shaped yellow green color with a thin drooping stalks and leaves emerge from the armpit. Plants with female flowers are just flowers with developed pestle, while the stunted stamens. Men's even plants have flowers with 6 stamens, while the pistil rudimentary. Fertilization of female flowers formed fruit. The fruit is red beans containing the seeds. Seeds are angled, rough, black, and a diameter of 3-4 mm. Weight of 1000 seeds is 20 - 25 g. In one gram of seeds is 40-50 seeds.

Specialty of the asparagus and eggs (chop to small pieces and put the lard to fry before they lay eggs), moussaka and lasagne were similar (boil a few minutes before putting the next meal).

Crisis

Today's post is dedicated to the crisis and everything bad that brings. Many careers have ended. Be happy as politicians .. Priceless.

Celery

Celery once regarded solely as herbs, but today is increasingly used as food or even better as a medicinal food. There are two types of celery: root and leafy. Since the roots are used mainly roots and leaves as a spice, while the leafy used mainly thick stalks that are eaten raw or prepared like asparagus or leeks.

High content of vitamins (C, B1, B2) and minerals (potassium, sodium, calcium, phosphorus, iron, iodine and copper) is very beneficial effect on the entire body, especially when workload and fatigue .. Works best as a fresh juice of the roots and leaves. Can be mixed with carrot juice or tomato .. If mixed with horseradish and beetroot juice has a beneficial effect in arthritis .. Being a diuretic, is recommended for rheumatism, kidney stones, sand in the bladder, cellulite and excess weight. Lowers the concentration of blood sugar (diabetes). However, the inflammation of the kidneys and is not recommended for pregnant women.

Search humovitu country with a high capacity for water. It is a great consumer of food, so you should plow up to 500 kg/100 m2 of mature manure with about 3 kg of potassium sulphate. Dohranjivati ​​prior to planting with 4 kg/100m2 KAN, and the first hoeing, 3 kg/100 m2 KAN.

For nurseries are sown in early April in a warm patch. The seeds are not covered by earth, but just float is pushed. Are transplanted into the open from mid May to mid June, when it grew 6-7 sheets. Just before transplanting seedlings are well watered. For a better income cut off the lower third of roots and tops of leaves.

Planting should be exactly that of the depth at which the seedlings grew.

Basic care consists of moderate watering - especially for the period of rooting, and regular weeding and hoeing.

Root:
Prague: It forms a large root with a tasty white meat. Sown in February - March. Germination time is 20-30 days. In May - June, he transplanted the spacing 40 x 40 cm and is very shallow. It thrives near the lettuce, leeks and low follicle or the edge of the cucumber. Stores in October - November.

Flake:
Giant Pascal: it is sown in February - March, comes up to 20-25 days. Aiming it, when they grow 2 sheets. Planted in May to mid June in deep humus earth to a space 30 x 35 cm. Asks a lot of moisture. Ripens in September - October, when developing a milky green leaf stalks. In autumn the leaves for 10-14 days are bombarded with soil or cover it with black paper or foil, to be nice to whiten.

Celery is use as spice in soup.

Sweet potato

It is a multi-year culture of vegetables that originated in South America, belongs to the botanical family of Morning glory has nothing to do with potatoes, although it partially resembles. In addition to the exceptional taste and modest breeding requirements, this is a great vegetable source of energy, minerals and vitamins, and supplies the body with important antioxidants. So far, this happened vegetables poorly known, due to its make it nutritional and medicinal properties should be included in the daily diet.

Its biggest value of the large amount of beta-carotene, 200 grams of sweet potato provides the same amount of beta-carotene as five pounds of broccoli and 140 grams of vegetables provides a complete need for vitamin E, which is extremely important because it protects against heart problems. Energy is a food with low glycemic index, which allows the weaker absorption of glucose, and no harmful effects on the body.

 Sweet potato is not potato but we are cook everything such it is potato:)

Parsley

Parsley is a biennial vegetable crops, which in the first year of vegetation develops a creamy white root of a conical shape with Parsley Root canals, or Wedge shaped with Listas.
With Parsley Root canals root can grow to a length about 25 cm in the widest part of a diameter up to 5 cm.
At the head of the root is shortened stem with a rosette consisting of Eucalyptus leaves with long stalks and feathery compiled coot. Coots are smooth, and some varieties of parsley and curly Listas. The leaves are very well recovered, so the parsley leaves Listas be several times during the growing season or mow obirati.
In the second year of vegetation transition in the generative phase of developing a grenade parsley, about 1 m high flower stalk upon which the peaks form umbellate inflorescences composed of was the willingness of flowers. The flowers have five petals yellowish lapovo and the same number of stamens and pistils with podraslom dvogradnom one ovary and ovules.
Parsley fruit is about 3 mm long kalavac which decays into two plodića representing the seed. The seed is grayish-brown color. Mass of 1000 seeds is usually 1.5 to 2.0 g, and one gram has 600-800 seeds. Seed germination holds up to 3 years.

This is the spice .. put in any food! :)

Broad bean

Broad bean, sometimes a lot of cultivated culture were suppressed from our gardens, "Americans" (beans, potatoes, corn). Used to feed young juicy green beans, unripe, and dried beans, a can, and young leaves for salad. Small is required for heat, because the young plants withstand temperatures down to - 70C. Sow as soon as weather conditions allow - as soon as possible. He likes heavy soils rich in limestone, which are on the Autumn was pognojena manure. Before sowing the seeds conveniently overnight soak in cold water. Sown in homes (5-6 grains), a space 40 x 60 cm, or in rows 40 cm spacing and distance between 25 cm and depth of 5-8 cm. During the growing season, if necessary, to water, because drought greatly reduced yield. If plants are lush, should provide support, not to prostrate.

It is recommended pinciranje peaks above 10 - Oct 14, because it retains the growth in height. As the pods, are harvested while they are young and fragile, and while the grain is still poorly developed.

Carrot

Carrot is an important vegetable food. Reddish-orange color of carrots gives carotene, from which emerges an important vitamin A. The darker the color - the more carotene. Carotene is different usable - depending on the method of preparation: Raw carrots Optional: -2%, -18% cooked and raw grated - 82%. Therefore, as such, is recommended for children. Abounds, and other vitamins, especially B group (B1, B2, B5, B6) and PP, D, E and H.

Since nutrients contains the most carbohydrates, which originates from and its high energy value of -175 kJ/100 g. It contains a range of minerals and the highest quality it is that which is stewed or cooked very easily digestible and suitable for feeding infants.

General opinion is that the leaves of carrots in inappropriate feeding, which is completely wrong. It is usable as a raw example of parsley and celery, but it is boiled or stewed with roots just as valuable as the root of food, in fact contains more minerals.

It is known that carrot has a range of medicinal properties: Stimulates physical development of the child, strengthens bones and increases resistance to infections. Increases number of red blood cells, suppresses anemia, preserves and improves eyesight, etc.

okra

Okra is a Bushy plant, spanning as much free space it allows. Grow in height about 60 cm, and favorable conditions, reaches a greater height. Okra stems and branches are reddish in color and are covered with sharp hairs, which on sensitive skin can cause allergic stimuli. The lower leaves are large and full, while the leaves that are notched at the tips of the stems and three-piece. The flower of this plant is zvonolikog shaped, light yellow in color. Each individual flower blooms for only one day, the morning opens a vein in the afternoon, and changes color from yellow through pink to red. After blooming developed light green to yellow-green hexagonal pods, similar to peppers, filled with soft white sijemenkama by boiling milk become. According to the characteristics of okra are sea delicate fruit treat, but vegetables and fruits are similar to the pulses. Okra thrives in all soils, which provides her with sufficient nutrients and moisture.