Products
GREEN ASPARAGUS SWISS CHARD ARTICHOKES CARROTS CAULIFLOWER CHICORY FENNEL CANASTA LETTUCE CABBAGE LETTUCE GENTILINA LETTUCE ICEBERG LETTUCE LOLLO LETTUCE ROMAINE LETTUCE CELERY SPINACH POTATOES PARSLEY SAVOY CABBAGE
| Chemical Composition and Energy Values of the foods per 100g of edible part | ||
| Edible part | % | 80 |
| Water | g. | 87,2 |
| Proteins | g. | 3,7 |
| Lipids | g. | 0,6 |
| Carbohydrates | g. | tr |
| Starch | g. | 0 |
CULTIVATION PERIOD:
CULTIVATION TECHNIQUES:
Integrated crop production in open field.
DESCRIPTION:
A herbaceous plant with intense, bright green leaves of varying sizes, with more or less serrated edges.
HEALTH ADVANTAGES:
Parsley has been used since ancient times thanks to its aromatic and medicinal properties. It is rich in vitamin A and C and mineral salts, above all calcium, iron and potassium, but also phosphorous, sodium and sulphur.
· It is diuretic, anti-bacterial and facilitates the expulsion of intestinal gas.
· It stimulates sweating, appetite and digestion.
USES IN THE KITCHEN:
SParsley is used to flavour seasonings, broths, soups, stews, sauces, salads and risottos.
CULTIVATION TECHNIQUES:
Integrated crop production in open field.
DESCRIPTION:
A herbaceous plant with intense, bright green leaves of varying sizes, with more or less serrated edges.
HEALTH ADVANTAGES:
Parsley has been used since ancient times thanks to its aromatic and medicinal properties. It is rich in vitamin A and C and mineral salts, above all calcium, iron and potassium, but also phosphorous, sodium and sulphur.
· It is diuretic, anti-bacterial and facilitates the expulsion of intestinal gas.
· It stimulates sweating, appetite and digestion.
USES IN THE KITCHEN:
SParsley is used to flavour seasonings, broths, soups, stews, sauces, salads and risottos.
