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Types of Flour – Everything You Always Wanted to Know

Flour 405, 550, 1050 – hardly anyone knows what these types of flour mean. There are big differences in the use of flour types. We explain which flour is suitable for which dough and which is the healthiest.

This is what the numbers of the flour types mean

The numbers of the flour types do not stand for the fineness of the flour, as is often assumed. The numbers indicate the mineral content, i.e. the amount of fiber, vitamins and vegetable protein in milligrams.

To determine this, 100 grams of flour are burned at 900 degrees. The remaining ashes are then weighed. This value gives the type number of the flour.
Lower numbered flour types contain fewer minerals and are also much lighter in color compared to higher numbered flours.
Flour types also differ in how much the grain was previously ground. With the low types, only the inside of the grain was ground, with the high flour types, the healthy shell and the germ were also partially ground. Some types of flour are better suited for certain baked goods than others.

Rule of thumb: Flour types with high numbers are harder to process, but healthier.

Wheat flour – good or bad?

Wheat flour 405 is most commonly used in the kitchen. This particularly fine flour is suitable for baking cakes and biscuits. You can also use it to thicken sauces. This works well because flour types with low numbers have a higher percentage of starch. Bread rolls are baked with wheat flour 550. But pasta and yeast pastries also work well with it. It is a real universal flour.

Wheat flour is often dismissed as unhealthy, but it contains valuable soluble fiber and minerals.

However, wheat flour also causes blood sugar levels to rise quickly and can upset the body’s insulin balance.
The carbohydrate content is very high.
There are also studies that wheat flour products stimulate appetite. This leads to excessive consumption and can ultimately lead to obesity. However, the results are very controversial.
One thing is clear: For a balanced diet, you should not rely solely on wheat flour.

Type 630 – spelled flour for pizza and bread

When it comes to spelled flour, spelled flour 630 corresponds to wheat flour 405. Only the grain used is different. Like wheat flour, spelled flour with its slightly nutty note is suitable for sweet baked goods.

However, spelled flour is also available with a higher number, such as type 1050. Wheat flour with the number 1050 and rye flour with the number 1150 are also popular in the kitchen.

Because these types of flour are darker and have a stronger taste.
They contain more vitamins and trace elements.
You can use them to make mixed bread (e.g. spelled bread) or pizza dough yourself.
Since these types of flour are heavier and less likely to bind, they are not ideal for baking cakes.

Wheat and rye flour type 1700 and 1800

Types of flour with very high digits have a particularly high mineral content and are much coarser and stronger. If you look closely, you can still see pieces of the leftover grain in the flour. Thanks to their strong taste, wheat flour type 1700 and rye flour type 1800 are used for wholemeal breads.

Whole wheat flour is the healthiest

Wholemeal flour does not have a type number, since wholemeal flour contains all the components of the ground grain. It is rich in fibre, minerals and B vitamins – regardless of whether the flour is made from wheat, spelt or rye.

Wholemeal flour keeps us full longer because of the high fiber content, you have less cravings.
Wholemeal flour also stimulates intestinal activity and prevents constipation.
This means that wholemeal flour is considered the healthiest flour – especially if it is freshly ground and processed immediately.
Why is whole wheat flour so healthy?

It contains healthy carbohydrates. Unlike wheat flour, these are long-chained and are only slowly processed in the stomach.
As a result, the blood sugar level does not rise sharply.
Since little insulin is released, fat burning begins.
When baking with wholemeal flour, you should note that more liquid is required than with other types of flour.

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Food

Yellow Beets: Everything about Taste, Cultivation and Use

Less well known than its red counterpart, the yellow beet is gaining in popularity. Here you can find out how red and yellow beets differ, what is important when planting yellow beets and how to use them in the kitchen.

In addition to the beetroot, you will increasingly find yellow or white beets at the weekly market or in the vegetable displays of some supermarkets. Beetroot is often less conspicuous because of its less intense color – but it is a healthy, tasty and regional winter vegetable that you can use in many ways in the kitchen. We will explain what makes them different from beetroot, how you can plant and harvest them yourself and which dishes they are suitable for.

Yellow beetroot and beetroot: That’s the difference

Both the beetroot and the yellow beet originally came from the wild beet (Beta vulgaris). Today’s beet is a cultivated form of this plant. Other types of vegetables that go back to the wild beet are, for example, the sugar beet or Swiss chard.

From a botanical point of view, the yellow beet is just a variant of the beetroot – it is not a separate variety. The dye betaxanthin is responsible for their yellow colour, while the strong red of beetroot comes from the dye betanin.

Apart from the colour, yellow and beetroot differ only slightly. Their nutrient content is similar: Both types provide various B vitamins in particular, as well as iron and folic acid. Both betaxanthin and betanine belong to the betalain family, which have antioxidant effects.

Basically, the yellow beetroot is a little milder and sweeter in taste than the red variety. For people who are bothered by the slightly earthy taste of beetroot, the yellow version can therefore be a more pleasant alternative.

Planting yellow beets: you should pay attention to this

If you want to plant yellow beetroot in your own garden, you should choose a sunny and deep location: The beets develop so-called taproots that reach far into the ground. In addition, humus-rich soil is recommended for good growth. Apart from that, the yellow beet is relatively undemanding. Only very heavy soils (clay soils) can cause problems.

It is best to buy the seed for the yellow beet in organic quality – you can get tips and information on the advantages of organic seed in our overview. Between May and July you can sow the yellow beet seeds directly into the bed.

How to plant yellow beets:

Make seeding rows 4 inches apart and place the seeds 8 to 10 inches apart in the bed.
After sowing, cover them with soil about an inch or two deep.
After about two to three weeks, the seeds should start to germinate. If you then find that the plants are too close together, you may need to separate them – for the beets to grow well, they need enough space. In this case, loosen the soil around a plant with a toothpick, carefully remove it, and replant it in a suitable spot.
You should also water the plants regularly during growth: always keep the soil slightly moist, but avoid waterlogging. Apart from watering, the yellow beet does not need any additional care.
By the way: The yellow beet is well suited for mixed cultures. It’s best to choose plants that grow low so they don’t take away the sunlight from the yellow beets. You can plant kohlrabi, radishes or chives in the same bed, for example. Be careful not to plant yellow beets in a spot where you have previously grown goosefoot or foxtail plants. These include, for example, spinach, chard or sugar beets. With such a crop rotation, the yellow beets are susceptible to diseases and the soil loses nutrients, because these plants have very similar requirements.

Harvesting and storing yellow beets

You can harvest the yellow beets from September right into the winter months. It usually takes about three months between sowing and harvesting. You should get the yellow beetroot out of the ground before the onset of frost at the latest – they can cope with temperatures down to zero degrees Celsius, but they don’t tolerate sub-zero temperatures.

How to harvest yellow beets:

To harvest, use a small shovel or special digging fork to loosen the soil around the beets.
Then you can easily pull them out.
When there is plenty of excess soil on the beets, roughly pat them off. If you intend to store your harvest, you should leave a little soil on it – this increases its shelf life. While you can gently twist off the root of the beetroot about an inch below the beet, you should not remove the leaves.
A sand-filled box in the basement or a storage pit (earth heap) in the garden is best suited for storing yellow beets. With cool temperatures of around zero to one degree Celsius, the beets last all winter. If you don’t have a basement or a storage pit, you can also preserve the yellow beets by boiling them down. You can do this in the same way as with beetroot.

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Food

Acrylamide in Coffee: Everything You Should Know

You have probably heard of acrylamide before. The substance is formed, for example, when fries are fried, but also when coffee is roasted. But don’t worry: you can continue to enjoy your favorite drink without worrying. Also several cups a day. You can find out here why this is the case and which types of coffee have the acrylamide content reduced to a minimum.

Why acrylamide in coffee is unavoidable

Enjoying coffee is a feast for the senses: that scent of freshly ground beans. The development of the taste on the tongue after the first sip. The delicious aromas are only made possible by the roasting of the coffee beans, more precisely: the so-called Maillard reaction. Amino acids and sugars are converted into new chemical compounds under the influence of heat. They determine the color and aroma of the roasted coffee beans. However, the process also produces acrylamide; a substance that is considered potentially hazardous to health.

If you’re wondering whether you have to do without your beloved coffee now, we can reassure you: no, you don’t have to. Because even if coffee cannot be completely acrylamide-free, the substance is only contained in very small quantities.

What is acrylamide?

Acrylamide is always formed when we bake, roast, fry or roast something, for example when making French fries, crisps, biscuits or crispbread. It is formed from a reaction between sugar and the protein building block asparagine at temperatures of 120 degrees Celsius. Above 180 degrees Celsius, the formation of acrylamide in food increases dramatically. In contrast to roasting and frying, according to the current state of research, little or no acrylamide is produced during cooking and steaming.

In animal experiments, the substance proved to be carcinogenic and mutagenic. However, there is still no reliable knowledge about the effect on humans. Irrespective of this, minimizing exposure to acrylamide is considered preventative health protection.

Enjoying roasted coffee is harmless with regard to acrylamid

According to a spokesman for the Federal Institute for Risk Assessment (BfR), drinking several cups of coffee a day is “not a concern”. And apart from the notorious acrylamide, coffee also has a lot of properties that make it a healthy drink in many ways.

To be on the safe side and to protect consumers preventively, the EU set stricter production guidelines and new limit values ​​for acrylamide in food as early as 2018. These are the current EU limits for acrylamide in coffee:

Roasted coffee: 400 micrograms per kilogram

Instant coffee: 850 micrograms/kg

Substitute coffee made from grain: 500 micrograms/kg

Substitute coffee made from chicory: 4000 micrograms/kg

These values ​​are regularly checked by the EU and adjusted if necessary.

Also good to know: The guide value for roasted coffee only applies to roasted beans. The acrylamide content of the extract brewed from it, which we drink, is, therefore, to be classified as significantly lower.

Which coffee is low in acrylamide?

You may be wondering if there is any coffee that is completely free of acrylamide. The answer is: no. Due to the roasting process, all roasted coffee always contains acrylamide, and the substance can also be found in organic coffee. Instant coffee and coffee substitutes such as grain coffee contain even more acrylamide than conventional coffee beans because they are processed in a complex manner.

However, there are ways in which coffee manufacturers can influence the formation of acrylamide during roasting. The secret is: long-term roasting at relatively low temperatures.

Long-term roasting not only has the advantage that less acrylamide is produced than when the coffee beans are roasted at high heat and only briefly. It also brings the following benefits:

The aromas in the coffee are more diverse and finer than with a quick, very hot roast.

Unwanted acids can evaporate particularly well.

Accordingly, the coffee is very digestible.

Apart from that, according to a study by the University of Porto, dark roasts have particularly little acrylamide, which is typical for Italian espresso, for example. And the type of bean also plays a role: roasted Arabica beans generally contain less of the substance than Robusta beans.

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health

ADHD: Everything You Should Know About The Condition

Attention Deficit Hyperactivity Disorder, also known as ADHD, is one of the most common mental disorders in children; however, it often remains for life.

Symptoms and causes of ADHD

The symptoms of ADHD in children and adults are often very diverse. They are divided into different sub-areas: in the area of ​​attention, it can often be observed that those affected are easily distracted, daydream, cannot persevere well, are very sensitive to criticism and extremely forgetful. Characteristic features in the area of ​​social behavior include impulsiveness and thoughtless action, a lack of self-control and frustration tolerance, organizational difficulties and listlessness. The motor area is limited by fidgeting, clumsiness in gross and fine motor skills and often incorrect power dosing. Further symptoms can be, for example, a mental development delay as well as rapid mental and psychological fatigue, an extremely pronounced sense of justice and a considerable ability to be influenced.

The three main symptoms of the disorder are:
An attention deficit disorder
A strong impulsiveness
Hyperactivity or extreme restlessness
Depending on how severe the symptoms are, the patients are divided into three subgroups: those who act primarily hyperactively and impulsively, those who primarily have attention deficit disorder (ADD) and those who have a mixture of both characteristics.

ADHD is generally regarded as a disorder that is congenital and usually manifests itself before the age of six. The intensity and characteristics of the symptoms change according to age: ADHD symptoms are different in infants, small children, adolescents and adults. In Germany, around two to six percent of all children are affected, and sixty percent suffer from the disease for life. Boys are usually affected more often than girls. The first signs can often be seen in infants: Affected babies cry a lot and for a long time, are often difficult to feed, are restless and sleep poorly. Symptoms are usually easier to recognize in infancy: Affected children often have no desire to play, exhibit disruptive behavior, can hardly concentrate on an activity and thus often strain the patience of their parents. Especially at school, children often struggle to cope with everyday school life and the subject matter. In many cases, a reading, arithmetic or spelling weakness is also recognized. In adolescence, ADHD sufferers mostly have a so-called “anti-attitude”: they continue to be inattentive and often unmotivated. Risky behavior, abuse of addictive substances as well as severe anxiety and depression are also characteristic of this age group. Adults, on the other hand, tend to struggle with forgetfulness, disorganization and lack of motivation. The impact of the disease on professional and social life should not be underestimated; many of those affected develop anxiety, depression, personality disorders, alcohol or drug problems.

But ADHD does not only have disadvantages: those affected are usually very creative. Once they have found something that interests them, they are often highly motivated and can fully focus on that matter. As a rule, they are also very successful in this area. Furthermore, people with ADHD are considered to be very fair, helpful and open because they often have good access to their feelings.

Researchers today assume that around 50 percent of the development of ADHD can be traced back to the genes. On a scientific level, it is assumed that ADHD is caused by faulty signal transmission in the brain. Those affected are “overwhelmed” by stimuli because the information cannot be processed correctly: unimportant information can only be filtered inadequately. The reason for this is, among other things, a disturbed metabolism of the messenger substances dopamine and noradrenaline, which normally ensure that we can be attentive, have drive and motivation. External circumstances can also increase the development of ADHD: This includes, among other things, too little attention, a lot of noise, a lack of exercise or a lot of time at the computer.

What you need to know about diagnosis and therapy

The diverse symptoms often make a specific diagnosis not easy: Firstly, not everyone affected has all the signs, secondly, it is difficult to separate the symptoms from age-appropriate behavior. In order for a correct diagnosis to be made, a specialist should be consulted. These include paediatricians and child and adolescent psychiatrists.

ADHD is determined by the specialists using questionnaires that provide information about individual behavior. The child’s motor coordination ability is examined, but also its ability to cooperate, gestures, facial expressions, language and vocalizations. As a parent, you should prepare for your visit to the doctor: Describe and observe your child’s behavior and pay attention to details such as the day of the week or the time of day. If necessary, also talk to the child’s carers in the kindergarten or school as well as to grandparents or other caregivers.

According to the international classification system ICD-10, in order for the diagnosis to be made, hyperactivity, impulsiveness and inattention must be detectable to an unusually high degree. Following the diagnosis, the child is treated individually: it is important that parents are informed and advised. Parent training or a mother-child cure can be particularly helpful when the child is a little younger. During the training, parents learn, among other things, to give the child feedback on their behavior, to provide clear structures and to harmonize their own behavior with their own instructions. It can also be helpful for parents to exchange information in forums or parent initiatives. The environment should also be informed as soon as possible in order to avoid difficulties. From school age, it makes sense to take advantage of cognitive behavioral therapy: Here, children learn to control their impulsive and disorganized behavior. The first measure of therapy is the so-called self-instruction, which takes place in five steps:

The therapist speaks “self-instructions” as a model and then acts accordingly.
The child acts according to the instructions heard.
The child directs its behavior through its own self-instructions by speaking out loud.
The child whispers the self-instruction.
The child practices the instruction in such a way that it no longer needs the instruction and can control itself without it.
If the child is extremely aggressive despite behavioral therapy or seems very restless, medication can be useful. The appropriate medication is prescribed by the therapists; mostly amphetamines like methylphenidate or atomoxetine. Which therapy is best suited for your child or you cannot be generalized; therefore it is always important to consult an expert.

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Food

Everything You Should Know About Cooking Oils and Fats

Contradictory statements are often heard when it comes to oil and fat: “Fat makes you heart ill and fat”, “Coconut oil makes you slim” or “vegetable oils are healthy”. What is correct now? And what should you consider from an ecological point of view?

We looked at which oils are really healthy, which ones you would rather avoid and what you can look out for when buying.

You can’t do without fat

Dietary fats have the highest calorie density of any nutrient. With 9 kilocalories (kcal) per gram, they have more than twice as many calories as a gram of carbohydrates or protein. Fats and oils are therefore often demonized and decried as “fat food”.

It’s true that “eating too much fat” can make you fat, but you can’t do without fat entirely. Dietary fats are suppliers of essential fatty acids, they are vitamin carriers and vitamin suppliers and as flavor carriers they also ensure that a dish tastes “round”.

All fat is made up of different fatty acids. Basically, you have to distinguish between saturated and unsaturated fatty acids. Saturated fats are easy to recognize: They are solid at room temperature. This includes all animal fats, palm kernel fat and coconut fat.

Saturated fatty acids are not essential to life and are even harmful to health, since they are responsible, among other things, for the cholesterol level in the blood to rise.

With unsaturated fatty acids, things get more complicated. There are monounsaturated, diunsaturated and polyunsaturated fatty acids. What they all have in common is that they are liquid at room temperature.

Monounsaturated fatty acids such as oleic acid are found in olive oil, rapeseed oil and many nuts and seeds. The body is able to form these monounsaturated fatty acids such as omega 9 itself; they are therefore not essential.

Essential Fatty Acids

The body, on the other hand, cannot produce polyunsaturated fatty acids itself, so they are essential. A lack of essential fatty acids leads to various deficiency symptoms such as skin changes, susceptibility to infections, growth disorders, hair loss and a lack of blood platelets. Polyunsaturated fatty acids can be found in fish, corn oil, but also in safflower oil or nuts. The doubly unsaturated (omega 6) fatty acids include, for example, linoleic acid, which is contained in thistle or sunflower oil.

Well-known essential fatty acids are “Omega 3” and “Omega 6”, which are now literally “on everyone’s lips” due to advertising: The healthy Omega 3 (for example alpha-linoleic acid) is contained in all vegetable oils and improves the flow properties of the blood. It also lowers blood pressure and blood lipids, which is why it can prevent hardening of the arteries. There is a lot of omega 3 in fish (the cooler the water, the fatter the fish, the richer in omega 3) and in local oils such as rapeseed oil, soybean oil, walnut oil and linseed.

The fatty acid ratio is important

Now it gets a bit complicated: It is not only the intake of such essential fatty acids through our food that is decisive, but also that the ratio of these fatty acids to one another is optimal. The higher the proportion of omega 3 fatty acids and the lower the proportion of omega 6 fatty acids, the more optimal the oil is.

The “healthy olive oil” praised by good marketing comes off surprisingly badly: it has an unfavorable ratio of these two fatty acids, but a healthy proportion of oleic acid.

Local linseed oil has the highest content of omega 3. If you don’t like the intense taste, you can also use rapeseed oil, walnut oil or soybean oil, which are much healthier in their fatty acid ratios than the widespread sunflower oil, corn oil or peanut oil – oils that are often used in gastronomy because they are cheap and can be heated to high temperatures .

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Couscous is so Healthy: Everything About Nutritional Values and Calories

Couscous is a staple food in North Africa. But how healthy is couscous and what are its nutritional values? We explain exactly what couscous contains and why it should be on your menu more often.

What actually is couscous?

Unlike rice, for example, couscous is not a grain of its own, but is usually made from wheat.

To make couscous, coarse durum wheat semolina is mixed with salt water and then grated until small balls of about 1mm form. They give the couscous its typical structure. The granules are then dried for sale.

However, the raw material for couscous differs from country to country. While in Europe “instant couscous” is mainly made from durum wheat semolina, couscous can also be made from barley or millet.

Carbohydrates and Nutritional Values ​​of Couscous

Couscous is a grain product and therefore a high-calorie filler: it contains a whopping 353 calories per 100g. The good news is that couscous is very low in fat (just 1.8g per 100g) but high in fiber, a total of 7.6g per 100g. The protein content is also very high at 11g per 100g: couscous contains around five times as much protein as potatoes.

So couscous is by no means fattening unless you serve it with high-fat sauces or high-calorie meat dishes. In addition, couscous contains lots of healthy minerals such as potassium and B vitamins, especially vitamin B3.

Nutritional values ​​at a glance (per 100 g couscous):
Calories (kcal): 353
Protein: 11 g
Fat: 1.8g
Carbohydrates: 69 g
Fiber: 7.6 g

Which couscous to buy?

Couscous from Turkish and Arabic shops as well as from the supermarket usually comes from conventional wheat cultivation. Under certain circumstances, it can therefore be contaminated with chemical pesticides.
To achieve a light color, the couscous is usually bleached with caustic soda. Caustic soda is otherwise used in the production of pipe cleaners and soap. In higher concentrations, it is particularly harmful to fish and plankton.
We therefore recommend that you buy organic couscous from controlled organic farming. You can get it in well-stocked organic supermarkets and health food stores. There you can also buy couscous made from other grains, such as spelt, barley or buckwheat. These are usually not bleached either.

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Food

Planting Peppers: Everything About Cultivation, Care and Harvest

Planting peppers works in the garden and even on the balcony. Here you can find out how you can plant peppers yourself and what you have to pay attention to.

The pepper originally comes from Central and South America. But you can also plant peppers with us. The vegetables just need a lot of heat and light. With the right care and a few tricks, you can also grow them in your own garden or on the balcony.

Plant peppers – the cultivation

You should not sow pepper seeds directly outdoors. You make it easier for the little plants if you prefer them in the greenhouse or on the windowsill from the end of February:
To do this, plant the pepper seeds evenly in potting soil and only lightly cover them with another layer of soil.
You can cover the seed pots with a transparent hood to germinate.
Prick out the young plants as soon as they develop the first leaves. Transplanting means transplanting dense seedlings to give them more space.
If no more frost is to be expected, the pepper plants can move outside from mid-May. To do this, you only put them outside during the day for a while – a little longer every day. This is how you make the temperature change as comfortable as possible for them.

The right location for the pepper plants

Location: The right location is essential for the growth of your peppers. Peppers are very sensitive to cold and need a warm, wind-protected place with plenty of light and direct sunlight. Whether in the garden or on the balcony – a wind-protected south wall is ideal. The warmer the location where you plant your peppers, the faster they will ripen.

Soil: Use sandy, loose and nutrient-rich soil. Feel free to add compost too. This saves you additional fertilizer in the first few weeks. When the first peppers appear on your plants, you should fertilize again. To do this, you use a potassium-rich homemade fertilizer for plants. You can also make nettle manure as an additional fertilizer.

Cultivation: Be careful not to place the young plants too close together. Adult pepper plants need a distance of at least 50 centimeters from each other so that the leaves and fruit can develop unhindered.

Tip: Plant peppers as a mixed culture with tomatoes or cucumbers. All three types of vegetables love warmth and need a lot of water. Plant different plants at a sufficient distance from each other or use separate containers. So you always have fresh ingredients in late summer – for example for a delicious salad.

Plant and care for peppers

With your mature plants, you should pay attention to a few things so that the peppers grow quickly:

Watering: Peppers need a lot of water. You should water the plants twice a day, especially in sunny locations. Make sure, however, that no waterlogging forms and that you do not water in direct sunlight. Morning and evening are good times. You will give your pepper plants a special treat if you water them with collected rainwater or other stagnant water.
Support: Stabilize tall peppers with sticks, such as those made of bamboo. Tie the stems loosely to the support. This will ensure that the twigs with the fruit cannot snap.

Harvest your own peppers

Depending on the variety, your pepper plants will reward you with colorful pods between July and October. During the ripening process, the fruit changes from green to yellow to red.

You can use the young, green fruits as paprika.
Red, fully ripe fruits taste the sweetest.
Tip: Don’t just pick your fruit, it’s better to use a sharp knife to harvest it.

Overwinter peppers

Most pepper varieties are perennial. In the second year after you planted the peppers, your harvest is often even better than the year before. You should cut back your plants for the winter. To do this, trim the twigs at each branch above the first knot. Also rid them of dead leaves.

Now the peppers can reduce their energy and sprout fresh in the spring. Place the plant in a bright room with an average temperature of 10 degrees Celsius during the cold winter months. Water the dormant plant twice a week and be sure not to let it dry out. You can then plant them out again in the spring.

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Quorn: Everything You Should Know About The Meat Substitute

Quorn has long been known as a meat substitute in the UK. We’ll show you what’s behind the product and how to use it in the kitchen.

What is Quorn?

Quorn is designed to be as meat-like in consistency as possible. Without additives, it has a relatively neutral taste – with the help of spices and herbs, it is given a spicy, hot or fresh taste, depending on the end product.

The basis of the meat substitute are fermented mushroom threads, so-called mycelium, a special type of sac fungus. For the fermentation, the mushroom is mixed with oxygen and nitrogen as well as a glucose solution and heated. This creates protein. This fungal protein is also known under the name mycoprotein.

Not all Quorn products are vegan. In some Quorn products, egg white is added to the vegetable protein until the mass can be shaped. According to the ingredient list information, the eggs come from free-range chickens. Vegan products contain potato or pea protein instead. Depending on which product is to be created at the end, the protein mixture is also enriched with wheat flour, spices, vitamins, minerals and fats.

Quorn meat substitutes are:

Burger Patties
various nuggets and fillets
Vegetable cold cuts (e.g. ham and sausage substitutes)
shredded
fried sausage
Steaks and schnitzel (e.g. the lemon and pepper schnitzel)
hack

How healthy is Quorn?

Quorn is considered a healthier alternative to meat. It contains no cholesterol, is high in protein and low in fat. The fatty acids it contains are mostly unsaturated fatty acids. These are important for brain function and have a positive effect on the cardiovascular system.

In addition, Quorn products contain more fiber than animal products. These are important for a healthy digestive system because they stimulate the work of the gastrointestinal tract and serve as “food” for our intestinal flora.

The nutritional values ​​of the meat substitute vary depending on which product you use. For example, the vegan Quorn fillets have the following nutritional values ​​per 100 grams:

104 calories
1.4 grams fat (of which 0.3 grams saturated fat)
4.3 grams of carbohydrates
16 grams of protein
5.3 grams of fiber

The vegetarian Quorn steak with pepper offers the following nutritional values ​​per 100 grams:

163 kilocalories
8.6 grams of fat (including 2.4 grams of saturated fat)
5.3 grams of carbohydrates
12.2 grams of protein
8.1 grams of fiber
A disadvantage of Quorn products is that they contain quite a lot of additives. Flavors are added to many products. Some foods also contain colourings, stabilizers or sugar. Also note that many products are not suitable for people with gluten allergies because they contain wheat flour or pure wheat gluten. Some products also contain milk protein and are therefore not lactose-free.

Quorn: That’s how you use it

Depending on the product, you can process Quorn in different ways. You can use steaks and sausages for a barbecue, for example. You can use the vegetarian mince to cook a meatless spaghetti bolognese or a chilli sin carne.

For example, you can serve nuggets and fillets in the classic way with homemade fries, salad and ketchup. Boiled potatoes and Kaiser vegetables make healthier side dishes. When preparing Quorn products, it is best to follow the instructions on the packaging. Usually you can decide whether you want to prepare them in the pan, on the grill or in the oven.

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