nutrition

Grapes: its many properties

This fruit, a symbol of the autumn season, is an important natural antioxidant with numerous beneficial effects on the body.

The plant for grape production is Vitis Vinifera. Its origin is not known it is thought that it may be in Asia Minor. There are some studies that show that grape production in Western Asia was occurring as early as 7,000 years ago, and from frescoes found in Egypt it has been established that it was cultivated there as early as 2,374 BCE . Already the Greeks and Romans consumed wine in abundance. With the fall of the Roman Empire it was the Gauls who supported viticulture then it was the monasteries that continued and improved cultivation and production techniques.
Grapes later became the main ingredient in the production of various alcoholic beverages such as cognac, port, and champagne.

There are white grapes and black grapes, and they are divided into table grapes, which are consumed in baking and cooking, wine grapes, and grapes for drying. It is used in addition to making wine and alcoholic beverages on its own, in fruit salads, and in jelly jams on tarts. Grape juice is used a lot, and a table oil called grape seed oil can be extracted from the seeds.

Grapes have good properties that are useful for consumption. Grapes contain simple sugars that are easily assimilated, such as glucose, mannose and levulose, minerals such as potassium, phosphorus, iron, vitamin C, B vitamins, such as thiamine and vitamin B6, polyphenols, such as resveratrol, which is a powerful antioxidant. The peel contains tannins in it. In addition, grapes are composed of 80% water. As for its composition, it varies greatly depending on the climatic conditions from the variety of grape and the areas where it is produced.

It possesses numerous antioxidant and anticancer properties due to the fact that grapes contain many polyphenols, as well as having antiviral properties due to the presence of tannic acid and phenol. Resveratrol is able to lower LDL “bad cholesterol” levels and increase what “good cholesterol” HDL.

Grapes have a diuretic, energetic, remineralizing and laxative effect; in fact, they are useful when there is constipation. Those with diabetes, overweight and obesity should be careful to consume grapes in moderation. In cases of poor digestion, grapes should be eaten without skin and seeds, in which case grape juice may be helpful.
There is a grape cure, which is called ampelotherapy, which consists of consuming only grapes throughout the day up to consuming 2.5 kg per day. This should lead to loss of appetite. It is used to detoxify the body. Be careful in doing this treatment, because there is a major nutritional imbalance. If you wanted to extend it for more days it should be done under the supervision of a physician or nutritionist.

Pumpkin: a vegetable with a thousand virtues

Its versatility and properties make it a unique ingredient in our diet

From appetizer to dessert, pumpkin can fill an entire menu. And every dish will be tasty and, above all, healthy; because pumpkin is a vegetable of many virtues.

Pumpkins originated in Central America, the oldest seeds were found in Mexico and date back to 7000-6000 B.C. In North America, pumpkins were a staple in the diet of the Indians, and early settlers learned from them how to grow them. Pumpkin was one of the first vegetables imported after the discovery of America, along with potato and tomato. Its scientific name is Cucurbita maxima; it belongs to the Cucurbitaceae family and can take various shapes, round, flask-shaped, cylindrical, and reach considerable size.

It is sown in spring and requires little care. It is harvested from late summer to October. They can be stored all winter long in a cool, dry environment.

Its nutritional properties. Pumpkin is a low-calorie food; in fact, it has only 18 calories per 100 grams. It contains a lot of water (94%) and a low amount of simple sugars. It is rich in carotenoids, which are the precursors of Vitamin A that are important for our body, as they are involved in regulating processes related to vision and skin integrity, are able to fight free radicals, responsible for aging, helps prevent wrinkles and some diseases such as cancers, Alzheimer’s and Parkinson’s disease and some cardiovascular diseases. Pumpkin contains minerals, for example, calcium and phosphorus, which are essential for bone and tooth growth, and potassium, a mineral that is essential for the proper functioning of the nervous system and the regulation of muscle contraction. Not to be overlooked is the good fiber content, which helps the proper functioning of the gastro-intestinal system.

It is also valued for its diuretic and vermifuge properties. The pulp is well digestible and is recommended for children.

Because of all these properties, pumpkin is a valuable natural product for our bodies.
In the kitchen it lends itself to be eaten in many ways: baked, diced in minestrone, as a filling in tortelli, and in many sweet and savory dishes. Excellent in combination with various foods, for example, rice a typical product of Lomellina.

RISOTTO WITH PUMPKIN
Ingredients: 80g rice, 100g pumpkin, 10g parmesan, 1 tablespoon extra virgin olive oil, shallot, vegetable broth, 1 pinch of salt.

Preparation: Clean the pumpkin under running water, cut it into cubes. Wilt the shallot with a little vegetable stock in a pan with nonstick bottom, then add the diced pumpkin. Let stew with the pot covered for about15 minutes. Pour in the rice and stir so that it absorbs the seasoning well. Season with salt and bring to cook, adding one ladle of broth at a time. Mash the risotto with Parmesan cheese and a drizzle of raw extra virgin olive oil and serve.

For proper nutrition have this dish followed by a serving of white meat, vegetables and fruit.