Breaking
FoodNerdy Recipes Management System
Tag

varieties?

Browsing
Algeria

Are there any traditional Algerian bread varieties?

Introduction: Algerian Bread Varieties

Bread is a staple food in Algeria, and it has a long history in the country. Algerian bread is known for its unique flavor and texture, and it is an essential part of the Algerian diet. The country has a wide variety of bread, including traditional and modern varieties.

History of Bread in Algeria

Bread-making has a long history in Algeria, dating back to the Phoenician era. The country’s geographic location made it a melting pot of different cultures, and this is reflected in the bread-making traditions. Over the centuries, Algerian bread has evolved, with each region and community developing its unique style.

Algerian Traditional Bread Types

Algerian bread is made using a combination of wheat flour, semolina, and cornmeal. Traditional bread types are made using simple ingredients and techniques, but they are packed with flavor. Some of the most popular traditional bread types in Algeria include Khobz Dar, M’semen, Kesra, and Harcha.

Khobz Dar: The Algerian Daily Bread

Khobz Dar is a round, flatbread that is made daily in Algerian homes. It is made using wheat flour, yeast, salt, and water. The dough is left to rise, and then it is shaped into a round disk before being baked in a wood-fired oven. Khobz Dar is perfect for dipping in olive oil or spreading with butter.

M’semen: The Algerian Flatbread

M’semen is a flaky, layered flatbread that is popular throughout Algeria. It is made using wheat flour, semolina, salt, and water. The dough is rolled out into a thin circle, folded over itself to create layers, and then cooked on a griddle. M’semen is often served with honey, jam, or cheese.

Kesra: The Algerian Cornbread

Kesra is a round, flatbread that is made using cornmeal, wheat flour, salt, and water. It is cooked on a griddle and then finished in the oven. Kesra has a slightly sweet and nutty flavor, and it is perfect for sandwiches or as an accompaniment to spicy stews.

Harcha: The Algerian Semolina Bread

Harcha is a semolina-based bread that is cooked on a griddle. It is made using semolina, salt, butter, and milk. The dough is shaped into small disks and cooked until golden brown. Harcha is often served with a sweet spread like jam or honey.

Conclusion: Algerian Bread Culture

Bread-making is an essential part of Algerian culture, and it is deeply rooted in the country’s history. Traditional bread types are still popular today, and they are made using the same techniques that have been passed down through generations. Algerian bread is a testament to the country’s rich culinary heritage, and it continues to be a staple food in Algerian households.

Keep Reading
By
Albania

Are there any traditional Albanian cheese varieties?

Introduction: The Rich Cheese Culture of Albania

Albania has a rich cheese culture, with a variety of cheeses that are unique to the country. Albanian cheese is an important part of the cuisine, and many traditional dishes are made with cheese. Albanian cheese is known for its rich flavor and unique textures, and it is enjoyed both in Albania and in other parts of the world.

Kashkaval: The Most Popular Cheese in Albania

Kashkaval is the most popular cheese in Albania, and it is used in many traditional Albanian dishes. This cheese is made from cow’s milk, and it has a firm texture and a slightly salty flavor. It can be grated, sliced, or melted, and it is often used as a topping for pizza or as a filling for pastry.

Djathë i bardhë: The Traditional Albanian White Cheese

Djathë i bardhë is a traditional Albanian white cheese that is made from sheep’s or cow’s milk. It has a crumbly texture and a slightly sour flavor, and it is often used as a topping for salads or as a filling for pies. This cheese is also used to make a traditional Albanian dish called tave kosi, which is a baked casserole made with yogurt and eggs.

Djathë i kuq: A Spicy and Flavorful Albanian Cheese

Djathë i kuq is a spicy and flavorful Albanian cheese that is made from sheep’s milk. It is often mixed with red pepper flakes and other spices, which give it a unique flavor and a bright red color. This cheese is usually served as a topping for bread or as a filling for pies.

Byrekët me gjizë: Albanian Cheese Pies

Byrekët me gjizë are traditional Albanian cheese pies that are made with filo pastry and filled with a mixture of cheese, eggs, and herbs. The cheese used in these pies is usually either kashkaval or djathë i bardhë, and the pies are often served as a snack or as a main course.

Kështjella: A Unique and Rare Cheese from Albania

Kështjella is a unique and rare cheese from Albania that is made from cow’s milk. It has a soft, creamy texture and a delicate flavor, and it is usually served as a dessert cheese.

Mishavinë: The Aromatic Albanian Cheese

Mishavinë is an aromatic Albanian cheese that is made from sheep’s milk. It has a strong flavor and a pungent aroma, and it is often used as a topping for salads or as a filling for pies.

Çerëz: The Sweet and Savory Albanian Cheese Snack

Çerëz is a sweet and savory Albanian cheese snack that is made by grilling cubes of cheese and serving them with honey and walnuts. The cheese used in this dish is usually kashkaval, and it is a popular snack in Albania.

Keep Reading
By
Food

Apple Varieties: These Apples are Particularly Healthy

Late summer and autumn are apple season. There are many different types of apples and they are considered extremely healthy. But which apple varieties are actually best for our health? We clarify!

Which ingredients make apples healthy?

But a saying doesn’t come out of nowhere. So what makes apples so healthy? Their vitamins, roughage and, above all, their secondary plant substances, which are contained in large quantities, make the apple so valuable. Secondary plant substances are, for example, polyphenols, flavonoids and catechin.

Various health-promoting effects are attributed to them, including antibacterial and strong antioxidant properties. Antioxidants have an anti-inflammatory effect and protect us from free radicals caused by stress and external environmental influences. They may also protect against various cancers. Secondary plant substances also mediate vascular effects such as widening of blood vessels and lowering of blood pressure.

Apples are also rich in fiber. These can calm and rehabilitate our intestinal flora and they are converted into short-chain fatty acids in the intestine. These serve the intestinal mucosa as an energy supplier. In addition, the fiber pectin is said to keep blood sugar levels constant and thus curb our cravings – which can be very interesting for people who want to lose weight.

Is there a particularly healthy apple variety?

As nutritionist Dr. Matthias Riedl explained to “Fitbook” that old apple varieties, such as “Berlepsch”, “Cox Orange” and “Idared”, are very healthy. This is because they contain more polyphenols that have already been bred out in newer apple varieties such as “Jonagold” or “Granny Smith”.

Polyphenols are phytochemicals that protect apples from fungal and insect infestation. However, they make an apple taste more sour and ensure that the apple turns brown faster. Since appearance is the top priority for the buyer and therefore also for the seller, the apples are specially cultivated and, in the worst case, also sprayed to avoid visual blemishes. If an apple grows in a protected, sterile orchard, it no longer has to protect itself from pests and produces little or no polyphenols.

Conclusion: In order to still be able to enjoy as many health-promoting secondary plant substances as possible, we should use older or less vigorously bred apple varieties. Old apple varieties, for example, often still grow on meadow orchards and have to protect themselves against external influences – here a high enrichment with polyphenols is guaranteed. However, there is an exception among the old apple varieties. The “Golden Delicious” is a very susceptible variety to fungal and pest infestation and is therefore almost always sprayed.

Keep Reading
By
Food

Cinnamon: Effect, Ingredients and Differences Between The Varieties

Whether in hot apple juice, on pancakes or in cookies: cinnamon is not only versatile as a spice, but also has a reputation as a remedy. Depending on the variety, cinnamon should also be consumed with caution. We explain why.

Cinnamon and its origin

Cinnamon is actually the bark of a tropical tree. The trees are mainly found in Sri Lanka, Bangladesh and China and can grow up to twelve meters high. However, only shrub-high plantations are planted for the cultivation and sale of cinnamon.

For cinnamon production, the bark is dried and sold either as cinnamon sticks or ground. This works best after the four-month rainy season, when the bark is particularly flexible.

There are two types of cinnamon: Cassia and Ceylon.
The more common variety is Cassia cinnamon. It comes from southern China – the bark of the Cassia cinnamon tree is removed in thick layers. It is coarser, darker and smells more intense than Ceylon cinnamon. Because its quality is slightly lower, cassia cinnamon is cheaper.
Ceylon cinnamon is harvested in very thin layers of bark, which are then pinned together to resemble a cigar in appearance. Ceylon is more aromatic and less pungent compared to cassia. However, its noble quality makes it many times more expensive than cassia cinnamon.

Cinnamon – Healthy or Toxic?

There are repeated warnings against consuming too large amounts of cinnamon. The reason for this is the curamine flavoring substance contained in cinnamon, which is toxic to humans in large quantities.

The cheaper cassia cinnamon contains curamine in comparatively large amounts. Ceylon cinnamon, on the other hand, contains hardly any curamine and is therefore usually harmless.

Regardless, cinnamon has some health benefits:
Cinnamon has a regulating effect on the blood sugar level and can lower it.
Cinnamon promotes appetite and stimulates intestinal activity. This helps prevent bloating and gas.
Cinnamon also has a disinfecting effect due to the essential oil it contains, eugenol.
This is why cinnamon also helps relieve cold symptoms.
A student at Wheeling Jesuit University in West Virginia also found that smelling cinnamon boosts brain power.
Cinnamon also has an effect on cholesterol levels and helps to lower them.
Because of the curamine, however, pregnant women in particular should check with a doctor beforehand whether they are allowed to eat cinnamon.

Ideas with cinnamon

Cinnamon goes well with many dishes and drinks and gives them a special touch:
We especially like to use cinnamon with apples – whether for apple fritters, in hot apple juice, in apple compote or in apple strudel.
Cinnamon can also spice up other juices, whether cold or warm.
Cinnamon gives many jams a Christmassy touch.
Coffee, cocoa, a glass of milk or milk substitute – cinnamon goes with everything.
A light note of cinnamon also goes well with many teas – or, of course, with mulled wine or punch.
Cinnamon can refine many pastries: Whether as cinnamon rolls, cinnamon rolls or classic as cinnamon stars or as a special tip: homemade Franzbrötchen. For this you need a slightly sweetened yeast dough, because you roll it out flat and spread it with a paste made of fine sugar, cinnamon and oil or melted butter. Then you roll the whole thing into a roll and cut the roll so that it has sloping sides. Then you can flatten the individual pieces and get the typical fan-shaped structure of Franzbrötchen.
Thanks to its disinfecting properties, you can also use cinnamon to treat gingivitis – as a diluted oil or as a gargling solution.

Keep Reading
By
Food

Weight Loss Tea: These Varieties Can Help You Lose Weight

To some extent, you can use tea to lose weight. Some varieties are particularly good for this and have a positive effect on your body. You will get to know three of them here.

Tea to lose weight: This is how the hot drink helps

Teas are not only delicious hot drinks for autumn and winter or help against colds: They can also help you lose weight. Are you wondering how to do this?

Point 1: Just like water, tea is virtually calorie-free. But that only applies if you drink it unsweetened.
Secondly, many types of tea have a positive effect on the body due to their ingredients: they can suppress cravings, stimulate the metabolism or support fat burning.
Well selected, with the right tea you get an effective helper for your diet. But it depends on the right kind.

An important tip first: No matter what kind of tea it is – you should always buy it in organic quality and with a Fairtrade seal. On the one hand you avoid pesticides in your tea and on the other hand you counteract the exploitation of plantation workers. They sometimes work there under harsh conditions for starvation wages.

Lose weight with green tea

According to the American Journal of Clinical Nutrition, green tea is a good companion on the way to your desired weight. It contains tannins and bitter substances, which reduce the feeling of hunger and curb appetite. Particularly interesting: Green tea can help against cravings for unhealthy, high-calorie sweets. Because: When you get used to the taste of bitter tea, your taste buds on your tongue often find such foods far too sweet and you voluntarily leave them out.

In addition, green tea has a beneficial effect on metabolism and soothes the stomach and intestines. The tea variety also contains so-called catechins, which belong to the group of secondary plant substances. These reduce fat absorption and digestion in the stomach and intestines.

For example, try these types of green tea:
Shincha
matcha
Kabusecha.
Tip: Caffeine is another elementary ingredient in green tea – it is therefore best to drink it in the morning and at noon. This is how you start your day awake and alert.

Ginger tea for weight loss

When you think of hot ginger tea, the first thing that comes to mind is cold and flu season. Many people swear by the tuber when they have a sore throat or runny nose. Due to its many vitamins and minerals, ginger strengthens the immune system.

But ginger can also be used differently: the tea is also used to support a diet. The gingerols it contains are said to stimulate digestion and increase fat metabolism. It also has an anti-inflammatory effect and cleanses from the inside. You should drink it right after meals. This is how it supports intestinal activity most effectively and helps to burn calories.

Mate tea as a diet companion

A few years ago, mate tea experienced a real hype: in every university, students walked around with bottles of cold mate, and suddenly many cafes offered hot tea. However, tea has not only been around for a short time, it is actually a real traditional drink. It originally comes from South America and is obtained from the leaves of the mate bush.

The tea contains caffeine and is often used as a coffee substitute, especially in this country. It has an invigorating effect and at the same time stimulates digestion, which has a positive effect on calorie consumption. Recently, it has also been recommended as part of diets, as various studies have shown that it can help you lose weight: Like green tea, it also contains bitter substances that can curb appetite and prevent cravings for sweets. In the tea’s regions of origin, the leaves are even chewed just like that to suppress hunger.

Tip: It is best to drink mate tea in the morning. Eating it half an hour to an hour before breakfast can lower your hunger.

Important: Mate tea is now available in the form of lemonades or mixed drinks. These are often full of additives and sugar and do not help you lose weight. For this purpose you should use real mate tea.

Our conclusion on losing weight with tea

If you really want to lose weight in the long term and do something for your health, just drinking tea is not enough. Different types of tea certainly have a positive effect on fat burning or your metabolism, but at the end of the day your calorie balance counts: In order to lose weight, you have to burn more than you take in. This primarily includes a healthy and balanced diet, drinking plenty of fluids and exercise. If you integrate all of this into your everyday life, your desired weight will work itself out.

Keep Reading
By
Food

Pome Fruit: Special Features and Which Varieties Belong to Them

You may not be familiar with the term pome fruit, but you’ve probably eaten it before: some of the most popular types of fruit are among them. You can read here what these are and what characterizes pome fruit.

Pome fruit: You can recognize it by this feature

Pome fruit belongs to the pome fruit family, which in turn is subordinate to the rose family. The fruit is characterized by a special feature, namely its core inside. This usually consists of five chambers in which the cores or seeds are located.

The fruits of pome fruit are referred to as apple fruit, but be careful: the term apple fruit has nothing to do with the apple itself. The fruits of other types of pome fruit are also called apple fruit.

Don’t confuse pome fruit with stone fruit. This does not contain a core with individual seeds in it, but only a larger, hard core. Pome fruit also has a rather elastic, parchment-like core. Examples of stone fruits are peaches, cherries, nectarines and plums.

By the way: From a botanical point of view, the apple fruit is a so-called accumulative follicle: fruit forms are referred to as expanse that contain a core including individual cores (or seeds) – in this case “collective follicle” because the core of the apple fruit is formed from at least two carpels.

Pome fruit: These varieties are one of them

Some of the most eaten types of fruit are pome. This one is especially popular because it is long lasting and easy to store. These types of fruit are pome fruit:
Apples (you can also eat apple seeds)
Pears, including European pear and Nashi pear
Quinces: Edible quince and Japanese ornamental quince
Serviceberries: edible only when cooked or overripe
rosehips
medlars
service tree
Black mountain ash, also called black chokeberry: is mainly processed into liqueurs, jellies and jams

Keep Reading
By
Food

Nuts: The Individual Varieties Are so Healthy

It has long been proven that nuts are healthy. But which types of nuts are particularly good? Here you can find out which nutrients are in walnuts, cashew nuts, pistachios & Co and what makes them special.

Why nuts are healthy

Depending on the variety, nuts consist mainly of fat and protein and often only to a small extent of carbohydrates and water. This makes nuts a very healthy, high-energy snack. They provide you with many monounsaturated and polyunsaturated fatty acids that have a positive effect on your cardiovascular system. At the same time, they are essential for a healthy nervous system and a stable hormone balance.

Nuts also contain fiber, which has a positive effect on digestion and makes you feel full faster and for longer. The little power packs are also impressive when it comes to vitamins and minerals: Most nuts contain many B vitamins, vitamin E as well as magnesium, potassium, sodium and phosphorus.

Even if nuts have a relatively high calorie density, you should include them in moderation in your diet every day if possible. Because they provide you with important fatty acids, protein and various micronutrients.

Walnuts: a healthy source of omega-3 from the region

Walnuts are considered one of the healthiest types of nuts, as no other nut can have such a high proportion of omega-3 fatty acids. They also provide you with a considerable amount of potassium, magnesium, iron, zinc, B vitamins and vitamin E.

Another advantage of walnuts is that they are also grown in large quantities in Germany. Here they are in season between September and December. However, since the market for nuts is largely based on imports, most walnuts also come from other countries. The main export country is the USA.

Nutritional values ​​per 100 g: 42-62 g fat, 11-16 g protein, 15-23 g carbohydrates
Main growing areas: USA, Chile, France, India, Moldova

Peanuts: Legumes from the USA

Even if it is one of the best-known types of nuts, the peanut is actually not a nut at all, but is one of the legumes. However, since its nutritional values ​​are very similar to other types of nuts, it is usually counted among the nuts.

Peanuts are considered healthy: they are among the plant foods richest in magnesium. They also contain significant amounts of iron and zinc.

Peanuts are not grown in Germany and therefore have to travel long distances to be transported. They mainly come from the USA, South America and some African countries.

Nutritional values ​​per 100 g: 50 g fat, 23-25 ​​g protein, 21 g carbohydrates
Main growing areas: Brazil, Argentina, Egypt, Senegal, USA

Brazil nuts: healthy selenium suppliers

With a fat content of 60 to 70 percent, Brazil nuts are among the nuts with the highest fat content. Nevertheless, the nuts are healthy: They provide you with unsaturated fatty acids. In addition, the Brazil nut is particularly well-known for containing large amounts of the trace element selenium. A medium-sized nut covers your entire daily requirement.

In addition, Brazil nuts provide you with a large amount of magnesium, iron, zinc, calcium, phosphorus and vitamin E. But even if they are healthy, you should not eat too many Brazil nuts. Compared to other foods, they have a relatively high radium content. According to the Federal Office for Radiation Protection, however, a daily intake of two Brazil nuts is harmless.

From an ecological point of view, Brazil nuts are unfortunately not recommended because they are only imported from tropical areas and therefore have to cover long transport routes.

Nutritional values ​​per 100 g: 66 g fat, 14 g protein, 12 g carbohydrates
Main growing areas: tropical areas in South and Central America

Cashew nuts: healthy nuts with a problematic background

Cashew kernels are not actually nuts either, but are the kernels of the cashew apples. They are rich in unsaturated fatty acids and contain less fat and more carbohydrates than other nuts.

In addition, cashews score with a high content of B vitamins, vitamin K, as well as magnesium, copper, iron, phosphorus and potassium. They also provide you with a substantial amount of tryptophan. This is an amino acid that the body needs to produce the “happiness hormone” serotonin.

Cashew nuts are also exclusively imported and do not grow in Germany. They are mainly grown in Asian and African countries. Due to the long transport routes, they have a very poor ecological balance. In addition, the workers in the cultivation areas often suffer from inhumane working conditions. It is therefore advisable to only eat cashew nuts in moderation and to pay attention to Fairtrade certification when buying them.

Nutritional values ​​per 100 g: 42 g fat, 18 g protein, 30 g carbohydrates
Main growing areas: India, Nigeria, Vietnam, Ivory Coast

Macadamia: the healthy queen of nuts

Macadamia nuts are among the most expensive nuts in the world. The queen of nuts is also very healthy from a nutritional point of view: It is one of the nuts richest in fiber, contains B vitamins, vitamin E and considerable amounts of calcium, iron, magnesium, phosphorus, selenium and potassium.

Macadamia nuts are mostly grown in Oceania, African and South and Central American countries. Therefore, these nuts are also problematic from an ecological point of view. You should also use fair trade goods here.

Nutritional values ​​per 100 g: 69 g fat, 6 g protein, 6 g carbohydrates
Main growing areas: Hawaii, Australia, New Zealand, South Africa, Kenya, Brazil, Guatemala, California, etc.

Coconuts: Popular fruits from the tropics

The flesh of the coconut is high in fiber, B vitamins, and the minerals potassium, calcium, sodium, copper, iron, and phosphorus. In contrast to other types of nuts, their fat content consists primarily of saturated fatty acids. If you eat too many of them, it can have negative consequences.

Even if many coconut products are very popular, the cultivation and the long transport route of the coconut is not sustainable. Due to increasing demand, the nuts are increasingly being grown in monocultures. Cultivation is also water-intensive and pesticides are often used to control pests.

Nutritional values ​​per 100 g: 34 g fat, 4 g protein, 15 g carbohydrates
Main growing areas: tropical regions in Asia, Africa and South America

Pecan nuts: The newcomers from the USA

With 70 to 75 percent fat and 700 kilocalories per 100 grams, pecans are among the nut types with the most fat and calories. Nevertheless, the nuts are healthy: They provide you with lots of fiber, B vitamins and minerals such as zinc, potassium, phosphorus, iron and magnesium.

Pecans are mostly grown in North America, as well as Australia, Brazil, Chile and South Africa. They therefore cover long transport routes before they finally arrive in Germany.

Nutritional values ​​per 100 g: 72 g fat, 9 g protein, 4 g carbohydrates
Main growing areas: USA, Canada, Australia, Brazil, Chile, South Africa

Pistachios: Healthy nuts, but not very sustainable

Pistachios can keep up with their relatives and provide you with many important micronutrients such as potassium, thiamine, vitamin B6, beta-carotene, phosphorus and magnesium.

However, if stored incorrectly, the healthy nuts can have a negative impact on your health. Because they are particularly susceptible to mold, which converts into the toxin aflatoxin. This happens when the nuts are not dry enough and are stored while still moist.

Today, pistachios are mainly grown in Iran, Turkey, the USA and China, i.e. they are also only imported from distant countries and therefore have a poor ecological balance.

Nutritional values ​​per 100 g: 54 g fat, 18 g protein, 16 g carbohydrates
Main growing areas: Iran, Turkey, USA, China

Almonds: Healthy nuts with high water consumption

Almonds have become a real trend food in recent years and are processed into a wide variety of products such as almond butter, almond milk or almond flour. They are rightly considered healthy and nutritious, as they contain significant amounts of magnesium, calcium, copper, B vitamins and vitamin E.

Over 80 percent of the almonds grown worldwide are grown in the United States, particularly in California. This also means that the almond has a problematic ecological balance. Another big problem is the enormous water consumption when growing the popular nuts. One kilogram of almonds requires 10,000 liters of water, which leads to falling groundwater levels and periods of drought in the growing areas. Therefore, you should use the healthy nuts sparingly. When buying, you should also use almonds that were grown in Europe.

Nutritional values ​​per 100 g: 55 g fat, 29 g protein, 4 g carbohydrates
Main growing areas: USA, Spain, Morocco, Iran, Turkey, Italy, Australia

Keep Reading
By
Food

Healthy Pasta? Nutritional Values and Calories of The Most Popular Varieties

Noodles have different nutritional values: some types have more calories and carbohydrates, while other types of noodles have almost no carbohydrates. Our overview shows which pasta is “low-carb” and which is high in protein.

Noodles are noodles? That is only partly true. Not only do they come in different shapes and colors, noodles also have different nutritional values. Here you will find the most important nutritional values ​​of the most popular types of pasta, including calories, fat, carbohydrate and protein content. The information relates to the cooked product.

Nutritional values ​​of the pasta classic: durum wheat semolina pasta

Spaghetti, penne rigate, cannelloni and macaroni are undoubtedly among the absolute pasta classics. Whether with pesto, tomato sauce or carbonara – the light pasta is a popular choice in this country. But what about the nutritional values ​​of the pasta? Here is the most important information for 100 grams of cooked durum wheat pasta without eggs.
Calories: 126 kcal
Carbohydrates: 24 g
Fat: 1g
Protein: 4 g

Egg Noodles: Type of pasta with the most calories

In addition to durum wheat pasta, whole egg pasta is also popular. As the name suggests, such noodles contain eggs. They are similar in shape to spaghetti but have a stronger flavor. Of all the varieties we compared, these noodles have the most calories.
Calories: 144 calories
Carbohydrates: 28.7 g
Fat: 1g
Protein: 4 g

East Asian: Nutritional Values ​​of Glass Noodles

The glass noodles owe their name to their appearance: When cooked, they are almost completely transparent. In contrast to noodles made from durum wheat, the Asian side dish consists of starch and is characterized above all by its lower fat content.
Calories: 100 calories
Carbohydrates: 23.7 g
Fat: 0.1g
Protein: 0.1g

Whole Wheat Pasta: Lots of nutrients and carbohydrates

Whole wheat pasta contains the whole grain and therefore has more fiber and more complex carbohydrates than pasta made from durum wheat. They fill you up longer than plain pasta and are a good part of a healthy diet. The nutritional values ​​of whole wheat pasta:
Calories: 139 kcal
Carbohydrates: 26 g
Fat: 1g
Protein: 5.8g

Gluten-free from Japan: soba noodles

Soba noodles originally come from Japanese cuisine and are made from buckwheat. They are gray-brown in color and are served hot and cold.

The most important nutritional values ​​​​at a glance:
Calories: 99 calories
Carbohydrates: 21.4 g
Fat: 0.1g
Egg White: 5g

Nutritional values ​​of legume pasta

Chickpeas, lentils or peas: You can now find pasta made from legumes in most supermarkets and they are becoming increasingly popular. The new noodles are rich in fiber, protein, vitamins and they are gluten-free and vegan. Nutritional values ​​for 100 grams of red lentil pasta:
Calories: 130 calories
Carbohydrates: 19.4 g
Fat: 0.8g
Egg White: 10g

Zucchini Pasta: Noodles (almost) without carbohydrates

If you want to live a particularly healthy life, you can simply make your pasta out of zucchini. The noodles contain few calories – 20 kilocalories per 100 grams. In addition, the noodles have almost no carbohydrates. All you need to prepare them is a spiralizer. You can read exactly how to do it here: Make zucchini noodles yourself

This is in 100 grams of zucchini:
Calories: 20 kcal
Carbohydrates: 2.2g
Fat: 0.3g
Protein: 1.6g

Keep Reading
By
Food

Red Potatoes: This Distinguishes Them From Other Potato Varieties

Red potatoes bring variety to your plate both visually and in terms of taste. In addition, the dye it contains is said to be beneficial for your health. We will give you all the information and tips on how to prepare it.

There are not only the classic yellow potatoes: in addition to purple potatoes, red potatoes are particularly popular.

Red potatoes are by no means new. Most of them are old varieties that have almost been forgotten. In conventional agriculture, the cultivation of rare varieties is hardly worthwhile. Modern potato cultivation focuses exclusively on high-yielding varieties that can be stored well.

Red potatoes: varieties and growing tips

Like the yellow potatoes, their red relatives also come from South America, but you can also plant red potatoes yourself in this country. They also grow here in Germany and the cultivation hardly differs from conventional potatoes.

However, the yellow potatoes are much more robust than the red varieties. Good care is important for a rich harvest: Enrich the soil well with compost and provide the plants with sufficient water, especially during flowering.

There are some red potato varieties that are also suitable for your garden. Basically, you can distinguish between two categories:
Potatoes with red skin and light flesh
Laura: It is a very popular red variety because it stores well. The variety is predominantly waxy and retains its consistency. The peel is very fine, so you don’t need to peel it.
Linzer Rose: This variety is particularly common in Austria and is characterized by its creamy flesh. It can also be stored well and germinates late.
Desiree: The Desiree red potato produces large lush tubers that cook floury.

Red potatoes – particularly healthy thanks to their colour

The potatoes get their color from the plant pigment anthocyanin, which is one of the flavonoids. In 2017, the Food and Nutrition Research team did a comprehensive study of the phytochemical and its health benefits. The dye works, among other things:
antioxidant
anti-cancerous
antimicrobial
preventive against cardiovascular diseases
against obesity
This makes the colorful tubers even healthier than their yellow relatives. Otherwise, they hardly differ from conventional potatoes in terms of their nutritional values. The tubers are high in carbohydrates, but due to their high water content, they are low in calories compared to other carbohydrate sources. Some red varieties contain slightly more starch than their yellow counterparts.

Prepare red potatoes

Red potatoes add variety and color to your plate. In terms of taste, they are often described as nutty and spicier than yellow potatoes. Here, too, the taste varies depending on the variety. As with yellow potatoes, a distinction is made in the preparation according to the consistency:
Waxy potatoes are particularly suitable for:
fried potatoes
potato salad
homemade fries
You use floury potatoes for:
baked potatoes
Mashed potatoes
potato casserole
The anthocyanin contained remains even after cooking, but the color fades slightly because the dye is water-soluble. The following tips will help you to preserve the color:
Boil the potatoes whole with the skin on. You only need a little water for this. The peel protects not only the color but also the nutrients.
Alternatively, you can steam cook red potatoes. With this gentle preparation, nutrients and color are particularly well preserved.
The potatoes also keep their color well in the oven.

Keep Reading
By
Food

Gluten-Free Cereals: You Should Know These 7 Varieties

Gluten-free grain is a good alternative to wheat, spelt and the like if you suffer from gluten intolerance. In addition, these grains bring more variety to your diet. We introduce you to the seven most important ones.

Millet: Gluten-free grain from the region

The name of this traditional grain comes from the old Germanic and means something like “saturation” or “nutrition”. Millet rightly bears this name: It provides you with a balanced combination of complex carbohydrates and plant-based protein
Millet is also rich in B vitamins, iron, zinc and magnesium.

Amaranth: Gluten-free grain from the Andes

Even the Inca and Aztecs valued the valuable ingredients of amaranth and used it as a healthy and filling staple food. Today, the gluten-free grain has also become a popular food in Europe.

With a protein content of around 15 percent, amaranth is considered a very protein-rich grain. In addition, it provides you with complex carbohydrates and fiber and contains significantly more unsaturated fatty acids than other grains. The gluten-free grain is also particularly well-known for its high iron content. Other minerals that amaranth contains in relatively high amounts are magnesium, calcium, zinc, potassium and phosphorus.

Buckwheat: Gluten-free grain against vascular diseases

Buckwheat also primarily provides you with complex carbohydrates, fiber and protein. In addition, the gluten-free grain scores particularly well with its high magnesium content. It also contains other minerals such as potassium, calcium, phosphorus, as well as B vitamins and vitamin E.

Due to the rutin it contains, a secondary plant substance, buckwheat is said to promote blood circulation and protect the blood vessels. In order to benefit from this effect, you need the buckwheat herb. You can use it to make tea, for example, and drink it several times a day.

Oatmeal: The breakfast classic

Oatmeal consists mostly of complex carbohydrates, but also provides a considerable amount of protein with 12 to 13 grams of protein. Like amaranth, oatmeal is one of the higher-fat grains. They primarily contain unsaturated fatty acids.

Oatmeal also provides you with a considerable amount of fiber, many B vitamins, as well as zinc, iron, manganese and magnesium. In contrast to other cereals, oatmeal has a high beta-glucan content. This is a soluble dietary fiber that has a regulating effect on cholesterol levels. In type 2 diabetics, beta-glucan also lowers blood sugar levels.

Quinoa: the superfood of the Incas

Like amaranth, quinoa was used as a staple food by the Incas. The gluten-free grain provides the body with all macronutrients in a balanced ratio. In addition to complex carbohydrates, quinoa also contains unsaturated fatty acids and vegetable protein.

What is special about quinoa is its complete amino acid profile. Along with soy, it is one of the only plant foods that provide you with all of the amino acids. In addition, quinoa also contains important minerals such as magnesium, iron, potassium, calcium and manganese.

Corn: The slightly different gluten-free grain

Because of its taste and shape, corn differs significantly from other gluten-free grains and is therefore often incorrectly referred to as a vegetable. In terms of its nutritional values, however, it is not dissimilar to other grains: corn also provides you with many carbohydrates and a moderate amount of protein and some fat.

In contrast to other cereals, however, the carbohydrates in corn consist mainly of glucose, fructose and sucrose. These ensure the sweet taste of the yellow grain. In addition, corn contains plenty of dietary fiber as well as minerals and vitamins: it is particularly rich in vitamin A, some B vitamins and vitamin E. It also provides iron, zinc and potassium in moderate amounts.

Rice: The classic from Asia

Rice is one of the classic gluten-free cereals. The nutritional values ​​of the many different types of rice differ greatly in some cases. However, what applies to everyone: Compared to other cereals, rice contains a relatively large amount of carbohydrates, almost no fat and less protein. It also provides significantly less dietary fiber.

If you want to take in as many nutrients as possible, it is best to use whole grain rice. This not only contains a little more fiber and protein, but is also richer in minerals and vitamins, especially B vitamins, iron, magnesium, calcium, potassium and phosphorus.

Keep Reading
By