Legumes are very valuable foods from a nutritional point of view, which is why they are useful in different circumstances. In fact, they can contribute to the balance of the diet in many aspects and the cases in which they can be advantageously included in the dietary habits are very numerous. This high level of…
Bacteria in Food
Bacteria in food can be the result of: a processing (more or less sophisticated) of the raw material by man an unpleasant and undesirable contamination, potentially harmful to the health of the consumer What are bacteria? Bacteria are unicellular prokaryotic organisms totally different from other more complex life forms, instead defined as eukaryotes; Bacteria Useful…
Basil
Generalities Basil (from Latin Basilicum or from Greek Basilikon = royal plant or plant of the king), or better Ocimum basilicum, is an aromatic plant belonging to Lamiaceae family, whose typical essential oils are estragole and eugenol. It is a herbaceous-annual type to be sowed at the beginning of spring, by using greenhouses, or to…
Protein Bars: What do you need to know?
Introduction Protein bars are food supplements useful to cover the protein needs of the athlete when it is impossible to do so with food. Protein bars contain energy macronutrients (with at least 20g of protein), minerals and B vitamins; most of the time they are not “pure protein” food supplements and the amount of carbohydrates…
Energy Bars: What You Need to Know?
How They Are Made Energy bars are dietary products of a supplementary-food nature. Energy bars are created to satisfy: a medium/high caloric requirement with a high digestibility the need for high shelf life the need for maximum convenience of use Generally, energy bars have a sweet taste (also regarding the high PERCENTAGE content of carbohydrates),…
Bananas and Diabetes
Nutritional Properties Bananas are highly energetic fruits, containing 12-13g of simple carbohydrates per 100g of edible part: this characteristic makes them not suitable for frequent consumption in presence of diabetes mellitus. Sugars contained in bananas are 83% monosaccharides or small polymers and the content of dietary fiber is very low, about 1.8g. The result is…
Bagòss
What it is What is Bagòss? Bagoss is a mature cheese (from 1 to 4 years), with the classic aspect of mountain tome cheese – but bigger – characterized by the addition of saffron – in the curd – during the production phase. It is made from raw, partially skimmed cow’s milk; the paste is…
Bagnomaria
Bain-marie Cooking Technique The “bain-marie” is a cooking technique characterized by the indirect transmission of heat. It is in fact based on the use of a first container containing hot water, in which is immersed a second container containing the food to be cooked. The first container is directly heated on the fire or on…
Cod
What it is What is cod? Cod is the name of a food made from Atlantic cod or cod – Family Gadidae, Genus Gadus and species morhua – strongly dehydrated. Not to be confused with stockfish, instead dried by cold ventilation – principle of convection – and solar irradiation, cod is forcibly dried by salting…
Baccalà alla Vicentina: Nutritional Role, Diet and Recipe
What it is Baccalà alla vicentina is a typical Italian preparation, from the Veneto region and more precisely from the province of Vicenza. Protagonist of countless variations and customizations, rather difficult and laborious to cook, the cod Vicenza style is probably the most famous recipe based on dried cod in absolute. Caution! Baccalà alla vicentina…