healthy food
Gorgonzola: Health Benefits
Gorgonzola Dolce is a more delicate, spreadable, slightly sweet cheese with subtle notes of bitterness and a nutty aftertaste. Gorgonzola Piccante is a denser cheese with a bright piquant taste and enveloping spicy moldy aroma.
Diana Dashkevich cheese food facts Cooking 26 August 2023
The Nutritionist's Explanation: Benefits of Whole Grains
Refined grains are less nutritious than whole grains as they lose nutrients and fiber.
Diana Dashkevich grains healthy diet food facts Cooking 21 August 2023
Nutritionist's Opinion: Why You Should Eat Herring
Herring meat has a pronounced oily taste and a characteristic, but unobtrusive smell. Oceanic and riverine are very close in composition, but oceanic contains more iodine. The best, of course, is the Atlantic (the coast of Norway, Holland, Iceland).
Diana Dashkevich fish food health Cooking 21 August 2023
Camembert: All About the Health Benefits of Cheese
Young Camembert, ripening up to 20 days, has a delicate sweet air-milky taste, more mature cheese (after 21 days of aging) is saturated with full, bright fruit tones with hints of milk, nuts, mushrooms, grass; the consistency of the cheese is elastic, elastic, spreadable with a thin crust.
Diana Dashkevich cheese food facts Cooking 20 August 2023
Pumpkin: All About Health Benefits
Pumpkin is a natural means of cleansing the body, to remove fluids, improve digestion, and as a diuretic. It is used in programs of therapeutic diets, to improve vision, metabolism, with hypertension, tuberculosis.
Diana Dashkevich pumpkins vegetables Cooking 20 August 2023
Goat Cheese: Health Benefits
Goat's milk has a higher concentration of specific fatty acids but less protein than cow's milk. These acids give goat cheese its signature tangy flavor, while the reduced amount of milk protein makes it soft and creamy in texture.
Diana Dashkevich cheese health food facts Cooking 19 August 2023
Nutritionist Opinion: What are the Benefits of Beets
This healthy root vegetable contains vitamins A and C, B vitamins, folic acid, iodine, boron, manganese, potassium and iron. This vegetable is a good source of fiber and is low in calories.
Diana Dashkevich vegetables health vitamins Cooking 19 August 2023
Broccoli: All About the Health Benefits
Broccoli and cauliflower contain many useful substances: vitamins A and C, antioxidants, carotenoids, polyphenols.
Diana Dashkevich vegetables broccoli cooking Cooking 18 August 2023
King oyster mushrooms: Benefits and How to Cook
Mushrooms have a delicate taste and aroma with hints of cashew nuts, which appears after heat treatment.
Diana Dashkevich mushrooms health food facts Cooking 16 August 2023
Nutritionist Opinion: Benefits of Sunflower Seeds
Fresh seeds have a sweet, buttery taste with a slight nutty and grassy undertone.
Diana Dashkevich seeds health food facts Cooking 15 August 2023
White Mushrooms: Health Benefits
It has a pleasant mushroom aroma and wonderful taste. It has been eaten all over the world since ancient times. White mushroom belongs to the edible mushrooms of the first category, that is, it is well absorbed by the human body.
Diana Dashkevich mushrooms health food facts Cooking 14 August 2023
Enoki: Health Benefits and How to Cook
Delicate crunchy enokitake mushrooms (they are also yukinoshita, “under the snow”), the Japanese put neat bouquets in salads and side dishes and eat them raw.
Diana Dashkevich mushrooms health facts cooking Cooking 13 August 2023
Nutritionist's Opinion: Why Oyster Mushrooms Are Useful
The stem of the mushroom is very short, curved to the side. Oyster mushrooms grow in groups on trees, but they can be grown on plant waste substrate that contains lingin and cellulose. How to eat: only oyster mushroom caps are eaten, mushroom legs are hard and inedible.
Diana Dashkevich mushrooms health food facts Cooking 13 August 2023
Acai Berries: Health Benefits
Acai is a nutrient-rich berry that grows in the Brazilian Amazon forests. It is considered one of the most powerful and nutritious berries on the planet, which has been eaten for centuries due to its beneficial properties. Raw Acai berries are slightly bitter.
Diana Dashkevich superfood berries health vitamins Cooking 12 August 2023
Nutritionist's Opinion: What Are the Benefits of Chanterelles
Chanterelles are appreciated by lovers of quiet hunting and chefs of restaurants. These are some of the tastiest mushrooms available and also add eye-catching color and texture to any dish.
Diana Dashkevich mushrooms cooking facts Cooking 11 August 2023
Carrots: Health Benefits
Although the carrot's "slightly pungent", "nutty" flavor, and "juicy-crunchy" texture make it suitable for eating raw or cooked, some tasters consider it "noticeably more bitter" when cooked.
Diana Dashkevich vegetables carrot health vitamins Cooking 7 August 2023
Nutritionist's Opinion: Why Eggplants Are Useful
Eggplant is not only tasty, but also good for health. In the article, we will talk about this in more detail.
Diana Dashkevich eggplants cooking food facts Cooking 7 August 2023
Persimmon: Health Benefits
The taste of persimmon depends on the variety and ranges from tart-astringent to sweet. In total, there are about a thousand varieties of berries - from red to dark brown, from round to almost square.
Diana Dashkevich fruits berries health Cooking 6 August 2023
Sun-Dried Tomatoes: Health Benefits
Due to its rich taste, the product goes well with meat, fish, cereals and flour products. It is often used as a base for homemade sauces - fried with onions and herbs, served with rice, pasta, roast.
Diana Dashkevich food tomatoes vitamins food facts Cooking 5 August 2023
Lychee Fruit Health Benefits
The taste of lychee is sweet, but astringent, with a slight hint of wine. And the name of the fruit itself means “giving pleasure” or “fruit of love”. That is how it is defined in India. In the center of the pulp is a rather large seed.
Diana Dashkevich fruits vitamins food facts Cooking 5 August 2023