Thanks to particular cultivation techniques, the mini vegetables have the same characteristics of their parent belonging to the same family, but with lower dimensions. The practice of using these mini vegetables started in Europe and has expanded to North America in 1980 and still continues to be a popular niche market. Often found in four stars kitchens! The mini vegetables basically derive from two sources: those that are harvested as immature vegetables or products of non-standard dimensions, and the vegetables which are of miniature dwarf varieties, in which the mature fruit is really smaller in size. There are about 45 to 50 varieties of miniature vegetables marketed all over the world!
The common beet, also known as beetroot or table beet, is defined as a biennial herbaceous plant, recognizable by the presence of heart-shaped leaves, small flowers in green or reddish, from which originate the fruits hard, said nuts. These fruits are not to be used for human nutrition, but especially the leaves and the roots in the tuber, characterized by rounded shape and by a bright red color.
Zucchini Patty Pan are part of the family of pumpkins. They owe their name to a mold for small patties with scalloped edge (pattypan in English, in French pattison) asthe oldest white varieties resemble him so much that were dug and used just like container to cook various recipes and preparations. There are varieties of white, yellow, orange and green.
Leek (Allium porrum) is a vegetable that is used in a similar way allacipolla which recalls the taste. The virtues of this vegetable have been known since ancient times, the Romans were in particular to appreciate feeling the leek helpful in maintaining the health of the throat and vocal cords as well as to facilitate sleep and to have aphrodisiac qualities.
The turnip is a vegetable consumed especially in winter. It uses the fleshy root and the leaves as a cooked vegetable.
MINI ROUNDED ZUCCHINI
Zucchini have a very low caloric value and are composed of 95% water. They contain lots of vitamins A and C and carotenoids, which make a significant anti-cancer activity. They are recognized very useful for asthenia, urinary inflammation, kidney failure, dyspepsia, enteritis, diarrhea, constipation, heart disease and diabetes. It is also proved that the action of zucchini on our skin is very beneficial as it is conducive tanning (being very present vitamin A) and combats aging.
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Are the most common, sprout to sunlight and can be thicker or thinner, depending on the quality; They have a sweet taste. Asparagus is ideal for use in pasta, risottos, pies or velvety.
The carrot is grown for the taproot radical white varieties in forage and orange varieties of vegetable (crystals carotenes in chromoplasts of parenchyma cells). The carrot is rich in vitamin A (beta-carotene), B, C, PP, D and E as well as mineral salts and simple sugars such as glucose. For this reason its consumption favors an increase in the body's defenses against infectious diseases.
Cauliflower is a vegetable typical of winter, with the perfect balance of its components, it has a beneficial action on health when consumed 2-3 times a week. Due to its low in calories (25 kcal/100 g) and its high satiating power ilcavolfiore it is also indicated in slimming diets.
Cucumber (Cucumis sativus) is an annual herbaceous plant belonging to the Cucurbitaceae family. A native of the West Indies has been cultivated since ancient times for food. The fruit it produces (cucumbers) are consumed mainly fresh, to embellish salads, or for canning pickles. The cucumbers have an oblong shape with outer surface smooth or warty. Under a thick skin hides a pulp almost colorless but rich in water, vitamins and minerals. Despite the micronutrient content is on average lower than other vegetables, fresh cucumber is indeed a good source of fiber, thiamin, vitamin B6, folate, pantothenic acid, magnesium, phosphorus, potassium, copper and manganese. The significant presence of vitamin Ce Vitamin K (concentrated in the outer husk)
Fennel know different varieties: the dulce or Roman, cultivated for the fruits from which we get the essence and cultivated as a vegetable for large fleshy leaf sheaths; the capillaceum (fennel), perennial present in the peninsula and the islands of Istria (uncultivated grassy slopes, edges of roads); forms sativum annual, grown for the achenes aromatic.
The romaine lettuce is one of the Compositae family, belonging to the variety longifolia, it has leaves straight and long and narrow head compact, its color varies from white to light green of the central part to the dark green of the outer leaves and the part highest. The romaine lettuce can reach a length of 40 cm and a weight of 300 grams.
The popcorn is a food obtained by blowing through heating the corn kernels, as the name suggests. To prepare pour the corn kernels in a layer of oil and cover the pan with a lid.
Characterized by large fruit (even over 500 g) rounded, eggplant Violetta di Firenze, also known as Tonda, is appreciated for its firm flesh with few seeds and delicate taste. Since the ' 90's have been selected and displayed in the market hybrids that refer to Violetta and improve its characteristics: the small number or total absence of seeds, pulp after the cut darkens (or darkens much) and taste without notes love typical of other varieties .
Its colors are a celebration of joy and an invitation to taste: that is green, yellow or red, the pepper gives dishes a touch livelier feel that makes the vegetable prince summer. The pepper, in fact has very few calories (23 per 100 grams) because it is made up largely of water (more than 90%), it contains a good dose diprovitamina A (firming) and is especially excellent source of vitamin C (antioxidant and firming), present in quantities greater than even citrus. It is known that the vitamins are fragile, and therefore to be able to build on, it would be best to consume the raw pepper, thus also helping to save the calories caries sauces and condiments.
Zucchini green are the most common. They have a very low caloric value and are composed of 95% water. They contain lots of vitamins A and C and carotenoids, which make a significant anti-cancer activity. They are recognized very useful for asthenia, urinary inflammation, kidney failure, dyspepsia, enteritis, diarrhea, constipation, heart disease and diabetes. It is also proved that the action of zucchini on our skin is very beneficial as it is conducive tanning (being very present vitamin A) and combats aging.