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Chinese cabbage is healthy and a mild-tasting vegetable, which is particularly common in recipes from Asia. Here we show you which nutrients make it so healthy.

Unlike other types of cabbage, Chinese cabbage is easy to digest and has a much milder taste. In a study, scientists created a ranking of the healthiest foods in the world. A surprising result: in second place we find the healthy Chinese cabbage. On the one hand, this is because it is very low in calories and at the same time has a high nutrient density. You can find out here which vitamins, minerals and trace elements these are in detail and what you need them for.

Healthy Chinese cabbage: nutrients and vitamins

The following values refer to 100 grams of the vegetable. Raw Chinese cabbage consists of almost 95 percent water, has a similar amount of carbohydrates (1.24 grams) as proteins (1.07 grams) and hardly any fat (0.30 grams). It is also high in fiber (1.70 grams). That alone makes him very healthy.

vitamins:

Vitamin C: (26 milligrams) With 200 grams of Chinese cabbage you have already covered half of your daily requirement for the immune-boosting vitamin.
Folic acid: (66 micrograms) The DGE recommends around 300 micrograms of folic acid per day. Pregnant and breastfeeding women require significantly more. It is needed primarily for its role in cell division.
Vitamin K: It is important for blood clotting, a stable cardiovascular system and prevents calcium deposits in blood vessels. It is found in very high amounts in Chinese cabbage. The daily requirement is around 70 micrograms and 100 grams of cabbage already contain 80 micrograms.
Vitamin B6: About 20 percent of your daily dose of vitamin B6 can be covered with 200 grams of Chinese cabbage. It is used by the body primarily for protein and fat metabolism and is good for the nerves and fat metabolism.
You can also find significant amounts of: beta-carotene, vitamin A and niacin.

Healthy minerals and trace elements

Chinese cabbage is also so healthy because of its minerals and trace elements.

Minerals:

Potassium: 144 milligrams per 100 grams. This mineral is essential to life and is responsible for the proper functioning of the nervous system, muscles and heart.
Calcium: It is much less common in plant foods than in animal foods. With 250 grams of Chinese cabbage you have already covered a quarter of the recommended daily requirement of calcium. Therefore it is well suited for vegans.
The following are included in smaller, but still significant amounts: phosphorus and magnesium.
trace elements:

Iron: With 200 grams of Chinese cabbage you have covered just over 10 percent of your daily iron requirement. That doesn’t sound like much at first, but it’s quite a lot for a plant-based food. Iron deficiency is common in people who eat a vegetarian or vegan diet, as it is less found in plant-based foods. And then unfortunately only in a form that cannot be absorbed so well by the body. Vitamin C helps you absorb iron. It’s a good thing that this vitamin is also found in large quantities in Chinese cabbage.
Sulfur: We need it primarily for protein metabolism, healthy bones, muscles and tendons. It is also an important component of blood sugar-lowering insulin. 100 grams of the food contains 60 milligrams. You need about 1000 milligrams daily.
Chinese cabbage also contains: zinc and manganese.

Chinese cabbage contains health-promoting substances

The mustard oils (glucosinolates) it contains are typical of cabbage plants. They are also contained in Chinese cabbage and make it a healthy food. Mustard oils are among the secondary plant substances that are not absolutely essential to life, but have a health-promoting effect. They can strengthen the immune system, counteract the development of certain tumor diseases and are antibacterial. They also have the ability to neutralize cell-damaging oxygen molecules (free radicals).

Please note: the increased nitrate content

One thing that’s not quite as healthy about Chinese cabbage is its high nitrate content. In relation to other fruits and vegetables, it is classified as rather high. However, Chinese cabbage from organic fields is less polluted compared to conventional production. That’s why you should better use this. A little nitrate in vegetables is also normal. Adults are usually good at breaking down nitrate. However, young children and infants should not eat Chinese cabbage. They do not yet form the enzyme required for the breakdown of nitrate in sufficient quantities. The Federal Institute for Risk Assessment explains this on its website.

How healthy Chinese cabbage is depends on making the right choice

Chinese cabbage in the seasonal calendar: In Germany, leafy vegetables are in season from June to November. So this is the best time to buy it.
If you can, use local organic Chinese cabbage. The Federal Center for Nutrition states that there are demonstrably more nutrients and phytochemicals in food from organic farming than in conventional ones. Organic is healthier for you and your environment.
Note the differences between cooked and unprocessed vegetables. It is best to eat Chinese cabbage raw in a salad or briefly cooked. The nutrient content decreases when it is cooked for a long time. About half of the vitamin C is then lost.
Tip: Probably unknown to most people: Pak Choi. This crunchy cabbage plant, reminiscent of Swiss chard, is closely related to Chinese cabbage. He is also very healthy and the nutritional values are very similar.

Cooking Tips

Eat Turnips Raw: Delicious and Healthy Raw Food

You can eat turnips raw or cook them. The tender vegetable is often underestimated, but you can use it in a variety of ways in the kitchen. We give you tips for buying and using.

Eating turnips raw: that’s what matters

Turnips come in white and purple colors. In order to be able to process the vegetables, you do not necessarily have to cook them: turnips can also be eaten raw. However, it is important that you peel them first. After all, this type of vegetable has a fairly hard skin.

In the raw state, you can eat turnips with their slightly spicy taste particularly well in a salad or as a raw vegetable with a delicious dip. The leafy greens are good for seasoning, for example in soups or salads. Cooked, the turnips taste particularly good with hearty recipes, such as in soups or on tarte flambée.

Buy turnips: you should pay attention to this

If you want to eat turnips raw, they taste particularly delicious when they are fresh. If the vegetables look plump and have crisp leafy greens, this indicates good quality. It is best to look for a meaningful organic seal, for example from Demeter or Naturland. Then you can be sure that the turnips come from an organic farm that works without chemical pesticides.

If you can’t use the turnips right away, you can keep them in the fridge for another three to four days. Also keep in mind that the main season for turnips is very short: it lasts from May to June. You can find other seasons, also for other types of fruit and vegetables, in our Utopia seasonal calendar.

The turnips probably originally come from India, from where the Romans brought them to Europe. They are now grown in tropical countries as well as on European soil. With your purchase, support regional vegetables with a shorter transport route and CO2 consumption.

Cooking Tips

Sweet Potato: The Super Tuber is so Healthy

Sweet potatoes are considered to be particularly healthy. In this article you will find out what is in the tubers and what the climate balance of the sweet potato is like.

Sweet potatoes – also known as sweet potatoes – are known for their orange, purple or white flesh. The elongated tubers can grow significantly larger than normal potatoes. Although they taste sweeter than potatoes and contain significantly more sugar, they raise blood sugar levels less quickly. Sweet potatoes are therefore healthier, especially for diabetics. The healthy sweet potato also has these points ahead of the normal potato:

They contain more vitamin A and beta-carotene, which is good for your eyesight and skin. The beta carotene content is even close to that of carrots.
There is also plenty of vitamin E in the healthy sweet potatoes and protects the skin cells from aging. Just 100 grams of sweet potatoes cover a third of the daily requirement of vitamin E for an adult.
Since sweet potatoes contain more fiber than regular potatoes, they also keep you full for longer.

Nutritional values and calories of healthy sweet potatoes at a glance

Here’s why sweet potatoes are so healthy:

Rounded nutritional information per 100 g of sweet potatoes (according to the US Department of Agriculture):

Calorific value: 359 kJ
Calories: 86 calories
Protein: 1.6g
Carbohydrates: 20 g
of which sugar: 4.2 g
Fat: 0.1g
Dietary fiber: 3 g

Vitamins and beta carotene:

Vitamin A: 14187 IU
Vitamin C: 2.4 mg
Vitamin E: 260 mcg
Beta carotene: 8509 μg
Minerals:

Iron: 600 mcg
Zinc: 300 mcg
Sodium: 55 mg
Potassium: 337 mg
Magnesium: 25 mg
Calcium: 30 mg

The carbon footprint of the sweet potato on the way to the supermarket

The healthy sweet potatoes are particularly popular in the USA, and many are grown in South America. However, about two-thirds of all sweet potatoes worldwide are grown in China. But the tubers also grow in Europe, for example in Italy, Spain and Portugal.

In German shops, the healthy sweet potatoes are often brought to Germany by plane or ship from fields in Israel and South America. Both transport routes are not very climate-friendly due to the high CO2 emissions.

In addition to the poor CO2 balance of sweet potatoes from overseas, the packaging is also often a problem: the sweet potatoes are pre-sorted, weighed and packed in plastic foil. The problem here is that plastic contains many chemicals that can be harmful to health. In addition, it is not biodegradable and remains in nature for centuries – for example, plastic can already be found in the sea. There is no understandable reason for the plastic packaging of conventionally grown sweet potatoes. It is a better choice for people and the environment if you save on unnecessary packaging and buy the vegetables loose.

Around ten percent of the sweet potato supply now comes from Germany. At harvest time in September there are often sweet potatoes from the region in organic shops and supermarkets with lots of regional vegetables.

Tip: Our seasonal calendar for vegetables and fruit shows you when which vegetables are in season in Germany.

If you don’t want to do without the healthy sweet potatoes for the rest of the year, you should at least buy those from European cultivation – they have come a long way in comparison.

Cooking Tips

Coconut Blossom Sugar: The Sugar Substitute Really is That Healthy

Coconut blossom sugar is also called palm sugar and is an alternative to white table sugar. Many manufacturers advertise that coconut blossom sugar is also healthier – but is that really true?

There are numerous sugar alternatives that you can use to sweeten coffee or yoghurt. One of them is coconut blossom sugar. It is said to be healthier than white sugar because it causes blood sugar levels to rise very slowly. The theory goes that the body metabolizes less insulin and you have fewer food cravings. However, there are still no meaningful scientific studies on this.

Coconut Blossom Sugar: Healthy Sweetness or Calorie Bomb?

In terms of calories, coconut blossom sugar is anything but healthy: the sugar substitute contains 384 calories per 100 g. For comparison: In white sugar it is not much more with 400 calories per 100 g.

The carbohydrates contained (approx. 90 g) correspond to the amount found in white sugar (approx. 100 g). In addition, the nutritional information varies from manufacturer to manufacturer: Some advertise that coconut blossom sugar contains a particularly large number of vitamins and minerals. However, these promises should be treated with caution. Because to get a health benefit, you would have to consume several kilos a day.

Cooking and baking with coconut blossom sugar?

You can replace coconut blossom sugar 1:1 with white sugar. Because coconut blossom sugar is almost as sweet, despite its name, it doesn’t taste like coconut. Its caramel note is well suited for desserts.

However, you should not use coconut blossom sugar for baking: it easily forms lumps in the dough and does not rise as well as white sugar. If you cook with coconut blossom sugar, you have to keep in mind that the sugar dissolves very slowly. You should therefore plan a lot of stirring and a few minutes more time.

How sustainable is coconut blossom sugar?

The coconut blossom sugar originates from the blossoms of the coconut palm: they are cut open and the nectar that flows out is caught in a bowl. A palm tree can release up to two liters of nectar a day – that’s enough for a 500 gram pack of coconut blossom sugar. The nectar is then boiled down until a crumbly mass is formed. This only has to dry and can then be packed.

Almost all of the coconut blossom sugar in Germany comes from Southeast Asia. In Thailand and Indonesia in particular, the nectar is collected from the coconut palms and processed into sugar – the long transport route pollutes the environment. Since the sugar from coconut blossoms is not much healthier, we recommend a sugar substitute from the region – for example regional organic honey or organic sugar beet.

Food

Winter Vegetables: 5 Seasonal, Healthy and Tasty Varieties

There are good reasons to eat local vegetables even in winter. But which vegetables are in season in winter and taste good at the same time? We introduce you to five tasty varieties of winter vegetables.

Even in winter there are healthy vegetables that come from regional cultivation. Local winter vegetables have three advantages: You strengthen regional agriculture, protect the environment thanks to short transport routes and do something for your health. We show you five types of winter vegetables and suitable recipe ideas.

Would you like to get an overview of when which fruit and vegetables are in season? Then take a look at the Utopia season calendar.

More than winter vegetables: Mushrooms grow all year round

Mushrooms are harvested continuously in Germany. You can therefore count on the robust mushroom variety even in winter – no matter how early it comes or goes. Mushrooms contain a lot of potassium, are low in fat and calories and have a relatively high protein content.

Cabbage: The ultimate winter vegetable

Kale thrives late in the year and can be bought locally from November. You have four months to test recipes with kale, because the winter vegetable disappears from the stores at the end of February.

If you are running out of ideas on what to prepare with kale, we have a few recipe suggestions for you:

Green cabbage is particularly popular in East Friesland. Instead of the traditional Mettwurst, we recommend smoked tofu, fried eggs and potatoes as side dishes.
Kale is also wonderful in vegetable lasagne, quiche, casserole or vegan moussaka.
Kale can also be used as a pasta sauce. Mixed with some feta or blue cheese, kale on noodles makes a tasty noodle dish.
Also delicious: kale soup with vegetables, kale salad and kale chips
In addition to kale, other types of cabbage such as Brussels sprouts and savoy cabbage are also harvested in winter. From October to March you can find Brussels sprouts from regional cultivation in the sales counters. For example, you can find a Brussels sprouts recipe here: Winter recipes: Seasonal dishes that keep you warm. Savoy cabbage is available almost all year round, namely from June to the end of February. You can easily prepare vegetarian cabbage rolls from savoy cabbage and cabbage. In order to preserve as many of the cabbage’s nutrients as possible, we recommend that you prepare it in a steamer.

Storage vegetables in winter: potatoes

Although the potato harvest ends in October, you can still find German potatoes in stores during the winter months. If stored properly, they will last for months. If you buy potatoes from regional (organic) cultivation in winter, it is therefore all the more important to store them in the dark at low but not icy temperatures. The best place to store potatoes is a dry basement.

Black salsify: The winter alternative to asparagus

The black salsify harvest begins in October. Until the end of February you will find the vegetables, also known as winter asparagus, mainly at weekly markets. Regional salsify is rarely found in supermarkets. Even if it is tedious to prepare fresh black salsify because of the peeling, it is worth the effort. Because the winter vegetables are rich in nutrients and provide a tasty variety in winter.

The fruity winter vegetable: beetroot

Beetroot is harvested in Germany between September and March. It is rich in vitamin B, potassium, iron and folic acid. Many of the nutrients are preserved when you eat them raw, for example in salads or as juice. Many cooks avoid the delicious vegetables, mainly because of their intense color – there are very creative recipe ideas with beetroot.

Food

Oranges: That’s How Healthy They Are

Oranges are healthy and full of good ingredients. You can find out more about the refreshing vitamin bombs and their health benefits here.

Round, bright colour, sweet and juicy aroma: this is what distinguishes oranges, also called oranges in some regions. But citrus fruits are not only popular because of their taste, but also because of their large portion of nutrients and vitamins: Oranges are very healthy.

The fruits are divided into summer and winter oranges according to when they were harvested. Winter oranges in particular grow in Spain and Italy. The harvest season extends from autumn to March for early varieties and into May for late varieties. Summer oranges have a longer way to get to us, coming primarily from the USA, Israel and South Africa.

If you want to shop as regionally as possible, oranges are not the best choice. At least you can eat fruits from southern Europe in winter. Their transport routes are significantly shorter than those of summer oranges and therefore cause fewer CO2 emissions.

Healthy Oranges: Calories, Vitamins and Nutrients

Oranges are rich in vitamin C – most of you have heard of that. But the healthy oranges also contain other valuable ingredients.

Nutritional values per 100 grams of orange:

Energy: 47 kcal
Protein: 0.94g
Carbohydrates: 11.75 g
Fat: 0.12g
How many calories does an orange have?

A small orange weighs about 130 grams and has 61 kilocalories. So you can eat them as a light snack in between. Since it is very high in fiber and low in calories, it is good for losing weight. However, this does not apply to orange juice, which often contains a lot of sugar.

Vitamins and minerals per 100 grams of orange:

Vitamin C: 53.2 mg
Magnesium: 10 mg
Calcium: 40 mg
Potassium: 181 mg
With two to three oranges a day, you could already cover the recommended daily requirement of vitamin C. Vitamin C is not only important to strengthen your immune system, but also contributes to the maintenance of healthy bones and connective tissue.

Oranges also contain a good portion of magnesium, as well as some calcium. Both minerals ensure dense and stable bones and teeth.

Oranges are also a good source of potassium. Potassium is involved in the regulation of blood pressure, among other things. The World Health Organization recommends that adults with high blood pressure increase their potassium intake because it improves both systolic blood pressure (the pressure in the blood vessels when it is at its highest) and diastolic blood pressure (the pressure in the blood vessels when it is at its lowest). ) sinks.

Oranges: health effects

The juicy flesh of the orange is surrounded by a thin white skin, also called the mesocarp. It is best to eat these as well, because they contain health-promoting secondary plant substances such as flavonoids. Flavonoids are a group of antioxidants. Studies suggest they may reduce the risk of some cancers and cardiovascular disease. The white skin also contains fiber. These ensure good digestion.

Positive effect on blood values

A study suggests that an antioxidant complex in oranges called hesperidin can lower not only high blood pressure but also cholesterol levels. As part of a healthy diet, the study concludes, eating oranges can reduce the risk of cardiovascular disease.

Oranges are healthy, orange juice is healthier?

A 2015 University of Hohenheim study suggests that orange juice may be healthier than an unprocessed orange. The initiator of the study explains that the body can better absorb and utilize certain ingredients in the orange, including carotenoids and vitamin C, if the orange has been pressed beforehand. Although small amounts of these nutrients are lost during pressing, the improved availability apparently more than compensates for this effect.

However, it is important to buy direct juice from oranges and not to use orange nectar. This consists of orange juice diluted with water to which sugar has been added. In addition, you should only drink orange juice in moderation because, in addition to its healthy ingredients, it also contains a lot of sugar (eight to nine grams per 100 grams of juice).

Tip: It is best to press the orange juice yourself. It is particularly fresh and the vitamin C is retained. You also avoid packaging waste. If you still buy orange juice, look out for the Fairtrade seal.

Buy oranges: organic is better

As healthy as oranges are, something spoils their enjoyment. According to Ökotest, pesticides can be detected in every second orange. This is especially true for conventionally grown oranges. One or more particularly dangerous substances were found in almost all examined oranges from conventional cultivation – for example imazalil, an antifungal agent that is suspected of being carcinogenic. You should therefore wash oranges thoroughly before eating them.

It is even more advisable to use organic oranges when shopping. According to the Ökotest, these are not or only slightly contaminated with pesticides. In addition, organic cultivation protects the environment and does not use any chemical-synthetic pesticides in cultivation.

Food

Steaming: That’s Why It’s so Healthy

Health, culinary delights and sustainability can be reconciled particularly well with steaming. In this article we will show you exactly what that means.

Steaming is a very gentle technique for preparing foods such as vegetables, mushrooms, fish and meat. The difference to other methods is that the food is in direct contact with a small amount of liquid and the resulting water vapor.

With steam cooking, for example, the food to be cooked is above the liquid and is only cooked by the rising steam. When cooking, on the other hand, the food is completely under water.

The art of steaming and its benefits

Steaming has two advantages:

Firstly, valuable vitamins and minerals, as well as taste and color are better preserved. This is because they are not washed away by the cooking water or destroyed by excessive temperatures.
Secondly, steaming is relatively resource-efficient because you need little or no water, work under low to medium heat and the food can be ready after 3 to 15 minutes.
Basically, steaming has no disadvantages. With this method, it is just not possible for you to create roasted aromas from a taste point of view.

So that you can take advantage of all the advantages of this gentle method, it makes sense that you consume the liquid or use it as a basis for sauces. This is because dissolved nutrients and flavorings are also found in this at the end of the cooking process.

The three variants of steaming

Steam without adding liquid

The food to be cooked generates the liquid and the steam through its own juice. Accordingly, you need foods with a particularly high liquid content such as mushrooms, zucchini or frozen vegetables. A lid that closes well is particularly important here so that the water vapor cannot escape.

Steaming with addition of liquid

For foods with a lower liquid content, you should add some liquid so that your dish does not start to fry or even burn during the actual steaming process. This is especially true for root vegetables like potatoes, carrots and celeriac. You should also add some water to apples, broccoli or corn. In addition to water as a liquid, you can also use vegetable broth, wine, fruit juice or organic or plant-based milk. This will add extra flavor to your food.

Steaming with the addition of fat

Adding fat is another way to refine your food. The fat serves on the one hand as a flavor carrier and on the other hand as a carrier for fat-soluble vitamins. For example, you can use olive oil, organic butter, or vegan margarine. In the case of foods with a lower liquid content, you should make sure to add two to three tablespoons of liquid.

When steaming, you use relatively low temperatures and a lid so that the liquid cannot escape and there is a high level of moisture in the pot. You should also not use too much fat, so that in principle there is more liquid than fat. Overall, it will not be possible for your ingredients to start frying.

This is how you succeed in steaming particularly well

With the following rules of thumb, steaming will be particularly easy for you.

Use a rather wide and shallow pot.
Clean the food in advance and cut it into equal pieces. The smaller you cut your ingredients, the faster they’ll be done.
Do not lift the lid during the cooking time and shake the pot if necessary to mix the contents.
Don’t use extra water for frozen vegetables and don’t thaw them beforehand.
For harder foods, fill the pot with about an inch of liquid. These include vegetables such as carrots, potatoes, kohlrabi, broccoli and pumpkin. For softer foods, one to three tablespoons of water is enough. These include, for example, apples, spinach, kale or tomatoes.
Season your food with dried herbs before steaming. This way you can add more flavor and other health-promoting substances to your meal.
At the end of the cooking time, taste whether the contents are really done. Otherwise, let it simmer for a few more minutes.

Food

Cooking Buckwheat: Healthy and Gluten-free

Here you will learn how to cook buckwheat and what delicious dishes you can prepare with it. Also: why it is healthy and suitable for a gluten-free diet.

Cooking buckwheat: how it works

Buckwheat is traditionally very common in Russian cuisine. It can be used in different ways and for different dishes. As a side dish, you can cook buckwheat like rice:

Pour 1 cup of buckwheat (whole grains) into a saucepan with twice the amount of water.
Let the buckwheat boil over high heat. Once the water is boiling, reduce the heat to low.
Now let the buckwheat simmer with the lid closed until it has absorbed all the water.
Finally, remove the pot from the stovetop and let it rest for a moment.

Recipes with buckwheat add variety to your menu

Buckwheat is an integral part of traditional Russian cuisine. There it is often used like rice as an accompaniment to many dishes. You can also cook many other dishes from buckwheat:

You can often find buckwheat groats in grocery stores, especially in Northern Germany. This is crushed buckwheat. Just boil it in milk to make a breakfast porridge. Also delicious: home-cooked buckwheat porridge
Or you prepare buckwheat as delicious buckwheat patties.
If you want to experiment even more, you can also sprout buckwheat. You can use the sprouts, for example, as part of muesli, in yoghurt or in salads.

Cooking buckwheat – healthy and gluten-free

Similar to quinoa or amaranth, buckwheat is not a grain. Rather, it is a knotweed plant. The pseudocereal is gluten-free and is used in a variety of ways in gluten-free nutrition – mainly as flour or in the form of flakes or grist. It is also suitable for basic nutrition.

Cooking buckwheat is very healthy. 100 grams of boiled buckwheat contains:

127 mg of potassium
33 mg magnesium
8 mg calcium
1.3 mg iron
0.32 mg vitamin E
0.09 mg of vitamins B1 and B2

Cooking Tips

Tips and Tricks for Healthy Drinking Habits

So that you can avoid these symptoms, we have put together some tips and tricks for you on all aspects of drinking behavior. Because, although it’s actually quite simple, there are quite a few people who find it difficult to drink enough fluids every day, apart from coffee at work.

Tip 1: It doesn’t always have to be just water!

If you would like to have a little more taste in the glass, you can spice up the mineral water with mint and lemon. But unsweetened teas and juice spritzers are also low-calorie thirst quenchers. Especially in summer there are many fruit teas that also taste wonderfully refreshing when cold.

Tip 2: Writing down provides an overview

Simply calculate beforehand how many glasses make 1.5 liters. From now on, every glass you drink is noted – on a piece of paper, in an Excel file or in your own water diary. So at the end of the day you don’t ask yourself how much you’ve drunk.

Tip 3: Eat fruit

What many do not know: fruit also contributes to the water balance. In summer, of course, melon is an ideal freshness kick for in between. Of course, fruit and vegetables cannot cover all of the fluid requirements, but they do contribute.

Tip 4: Use glasses instead of bottles

In comparison, it is easier and faster to drink a larger quantity from glasses than from bottles. If you only drink from bottles, use a glass and see what you find easier.

Tip 5: Fresh water dispenser in the office

If you have a fresh water dispenser available (usually right next to the coffee machine), you can not only fill up your glass, but also walk a few steps in between. So if you empty your glass more often, you often have a reason to leave your desk for a few minutes and stretch your legs. In addition to the coffee machine for the office, you can also rent water dispensers from us.

Tip 6: Fill up the water carafe

If you already drink from a glass but simply forget to refill it, you should put a full bottle or carafe on the table in the morning. So you know how much you should still be drinking throughout the day in order to achieve healthy drinking habits and to provide your body with enough liquid.

Am I still allowed to drink coffee at work?

Of course you can continue to enjoy your coffee at work. Coffee can also be included in the 1.5 liters of liquid that we should drink every day to cover our liquid requirements. Because coffee from the office coffee machine consists of 98 percent water and – contrary to some claims – does not remove any water from the body. Do you like trick coffee? Then fill up your water glass every time you go to the coffee machine.

To ensure that the coffee from the fully automatic coffee machine tastes perfect, we have put together a few tips:

Hygiene:

You can only be sure of enjoying a fresh cup of coffee if the fully automatic coffee machine in the office is cleaned regularly, as otherwise stubborn residues form.

Coffee beans:

After all, good coffee can only be made from good coffee beans. It is also advisable to choose a coffee bean for the fully automatic coffee machine in the office that the general public likes.

Freeness:

The degree of grinding decides how strong (set finer) or mild (set coarser) the coffee is. For a fully automatic coffee machine in the office, the technician takes care of the settings for you so that the coffee tastes good for all employees.

Output amount:

In addition to the degree of grinding, the output quantity also plays an important role for full-bodied coffee enjoyment. For fully automatic coffee machines for the office, we take care of the perfect setting.

Additions:

Not everyone likes to drink their coffee black. Whether with milk or syrup – the taste of the coffee can be refined as desired. In addition to classic coffee, cappuccino, latte macchiato or even cocoa can be prepared with modern fully automatic coffee machines for the office. So there is the right hot drink for everyone.

Cooking Tips

Is Coffee Healthy? 5 Questions About the Influence of Coffee on Health

How healthy is coffee really? Many coffee drinkers around the world ask themselves this question again and again. Do I have to do without my beloved hot drink or is there not a grain of truth in the many rumors? You can read about the influence coffee has on our health here.

Coffee and Health: The Everlasting Game

This much can be said in advance: You don’t have to limit your coffee consumption. In such a high amount, you can not drink coffee at all, until it would harm your health. On the contrary, scientists have now discovered that coffee can actually have a positive effect on our health. Very good news! Below we answer the most important questions about coffee and health.

Question 1: Does coffee dehydrate the body?

The rumor that coffee dehydrates the body persists. To paraphrase Kafka, “Coffee does not dehydrate the body. Otherwise I would already be dust.”

If you regularly consume coffee, you can even include it in your daily fluid intake. It is true that coffee has a short-term diuretic effect, but this effect decreases in people who regularly consume caffeine.

Question 2: Is caffeine harmful to your health

How quickly caffeine gets into the blood varies from person to person, because factors such as age, weight and state of health play a decisive role. The positive effects of coffee are now well known: in small doses, it has a positive effect on our cardiovascular system.

In addition, it increases our physical performance and the ability of our brain to concentrate. Because of this property, coffee is a popular drink in the morning; you simply start the day fitter and in a better mood. It is not for nothing that many morning grouches cannot be approached before the first cup of coffee. Caffeine is also used as an active ingredient in medicines and is therefore anything but harmful. coffee is healthy Studies have shown that a lifetime of coffee consumption can slow down the rate of age-related decline in our mental capacity. If you drink a lot of coffee, you stay fit in your head for longer.

Question 3: How much coffee is healthy?

Many believe that coffee is unhealthy because of the caffeine it contains. We have just disproved this myth. However, you should keep in mind that caffeine has a stimulating effect and you should think twice before drinking an espresso in the evening if you don’t want to lie awake half the night. After all, we need our healthy sleep to regenerate and to process the experiences of the day.

It is important to know that the caffeine content can vary in different coffee creations. Contrary to what you might expect, a cup of filter coffee has more caffeine than an espresso, although it tastes much stronger. The roasting process and the coffee bean itself are decisive for the caffeine content. Robusta beans, for example, contain three times more caffeine than Arabica beans. As a rule of thumb, you can remember: Four cups of coffee a day are healthy and absolutely harmless. When buying the beans, pay attention to the quality, then you are definitely on the safe side.

Question 4: Can you lose weight with coffee?

Because caffeine boosts metabolism, it’s also been said that drinking coffee alone can help you lose weight. It would be nice if it were that easy, but a bit of exercise and a healthy diet are also part of it.

Although the caffeine in coffee causes our body temperature to rise and we use more energy and burn fat, this alone is not enough for rapid weight loss. Coffee definitely doesn’t hurt any diet plan, but it shouldn’t be the only ingredient.

Question 5: Is coffee healthy?

Coffee is definitely not unhealthy. It can even minimize the risk of many diseases. It is said to significantly reduce the risk of developing type 2 diabetes. So if you weren’t convinced yet that you should treat yourself to another cup of coffee today, you can now head to the fully automatic coffee machine and do something for your health.