Foods with Cholesterol

What are the foods with cholesterol? Since  cholesterol  is a  steroid  present only in the  cells  of the animal kingdom, it is not difficult to make a distinction between  foods that contain it  and foods that are totally free of it ( cholesterol-free foods ). Foods with cholesterol mainly fall into 5  food groups : Seasoning or preservation fats of animal origin (butter,  lard ,  lard , suet, tallow, etc.) Milk  and derivatives (milk…

Bitter Foods

Bitter taste and foods Bitter foods are foods which – containing one or more bittering factors , in variable concentrations – are clearly perceived on the palate as bitter. The sensory organ responsible for capturing the bitter taste (not processing it, which is the responsibility of the brain ) is the tongue, in particular the posterior area. Note : tastes are not perceived by the olfactory system, which…

Chinotto

What is chinotto? Chinotto ( Citrus x myrtifolia ) is both the common term for an arboreal plant belonging to the Rutaceae family, and the noun used to indicate its fruits, but also the name of a famous carbonated soft drink based on the latter. The chinotto tree, descendant from the bitter orange , is distinguished by the characteristic shape…

Chiacchiere: Recipe, Nutritional Properties and Use in Diet

What are What is small talk? Chiacchiere is a typical Italian carnival recipe that enjoys the recognition of Traditional Agri-Food Product (PAT). Considered by many to be exclusively Campanian, they are in reality so ancient as to make it impossible to establish a precise origin. Historical finds date back to the Roman Empire, which would…

Brain as Food

Things What is the brain ? The brain, understood as food, is a product of animal origin that falls into the group of offal and, more precisely, the fifth quarter. The most common on the market are: bovine brain and sheep brain ( lamb brain ) – often left inside the skull which is cooked in the oven; the name of the recipe is “lamb’s…

Whole Grains: Nutrition and Diet

What are Whole grains   are the edible seeds produced by some plants belonging to the Poaceae family (more commonly known as Graminaceae) . Some examples of easily available whole grains are: Wheats ( durum wheat , soft wheat, medium and  small spelled ,  spelt ,  kamut  etc.) and related flours (including  couscous  and  bulgur ),  barley ,  spelt ,  corn  and related flour,  millet ,  oats  and  related flour ,  rice , wild rice,  rye ,  sorghum ,  teff  and  triticale . Other edible seeds, more correctly defined  as pseudocereals , are produced…

Cephalus

Generality “Cephalus” is a term that derives from Greek; it literally means “head”, therefore it is not surprising that the fish thus named boasts a head of considerable importance and robustness. By mullet we mean a group of fish (about 75 species for 20 genera) grouped in the Order of the Mugiliformes and in the family Mugilidae , which share very…

Kale and Savoy Cabbage

Generality Hood cabbage and savoy cabbage are two subspecies of the well-known Brassica oleracea L., a plant belonging to the Brassicaceae family; in botany, hooded cabbage is known as ” capitata “, while savoy cabbage is called ” savoy “. Green cabbage The cabbage has smooth, recessed leaves, easily reaches 50cm in height and the edible part is made up of the central…

Red cabbage

Generality By red cabbage (or red cabbage ) we mean a food of vegetal origin, obtained from an edible plant belonging to the Brassicaceae family. Closely related to savoy cabbage , cauliflower , broccoli and turnip greens (but not only), the red cabbage plant is identified by the binomial nomenclature Brassica oleracea , cultivar capitata f. rubra . NB . Specifying the cultivar is essential to distinguish red cabbage from the others mentioned above,…

Kale

What is kale? Curly kale (in English “ curly cale ”) is the name of a particular cabbage cultivar called sabellica ( Brassica oleracea var. sabellica) . Also known as kale and, perhaps incorrectly, as cabbage , this variety is obtained only by cultivation and is not available in the wild. Note : in botany, some authors make a distinction between kale and frizzy kale. The latter, referred to as Brassica oleracea variety acephala sabellica , could represent a…