Beta vulgaris more commonly known as beetroot, Fodder Beet, Chard, Field beet, Chioggia beet, Fodder Sugar Beet is a vegetable native to coasts of the Mediterranean. It is an herbaceous two-yearly or perennial plant of family Chenopodiaceae and Beta L. genus. Beetroot is frequently added as ...
NoIngredientEnergy value (in k-calories)Proteins CarbohydratesFats Used in how many recipes?Price per kilo 140 Cooked potatoes 85 kcal or 360 kj 2 gr 19 gr 0.1 gr 51 1.1 € 141 Cooked prawns 72 kcal or 300 kj 18 gr 0 gr 0 gr 7 7.5 € 142 Cooked rice 128 kcal or 540 kj 6 gr...
The immature green pods and seeds of faba bean are marketed as a fresh or frozen vegetable. The dry seeds are widely cooked directly or first canned. Faba bean has a wide adaptability across various global agro-ecological zones including the northern temperate, Mediterranean and sub-tropical ...
Nowadays, EFs are used in cuisine for flavour, garnish, and improved nutritional value of food, but they also represent a new opportunity for gastronomic innovations [6,7]. Flowers can be consumed in various forms, including fresh, dehydrated, lyophilised, cooked, and candied. Common uses for ...
The influence of addition of beetroot pomace on shortbread cookies quality (in Polish: Wpływ dodatku wytłoków z buraka ćwikłowego na wybrane cechy ciastek kruchych). Prz. Zboż. Młyn. 2022, 4, 26–31. [Google Scholar] Pareyt, B.; Wilderjans, E.; Goesaert, H.; ...
(2022) shows changes in crumb texture properties of bread incorporated with tomato, beetroot and carrot juice. The observations of Guardianelli et al. (2023) show that with increases in the level of lupine flour, the chewiness and firmness of bread increased, while the elasticity decreased. In...
In order to exploit the functional properties of fresh beetroot throughout the year, it is essential to maintain the health-benefiting compounds. With this purpose, Yasaminshirazi et al. [22] studied the impact of cold storage on bioactive compounds and their stability of beetroot. In their work...
the lipid peroxide value decreases. This finding aligns with a previous study that showed a strong association between the amounts of phenolic compounds in the extract from CT and the ability to inhibit lipid oxidation in a cooked pork patty model [46]. Based on these findings, the decrease ...
The batter was then cooked in the waffle maker (Figure 1c). Each side of the waffle was baked for one minute to ensure even cooking and a crisp texture (Figure 1d). Post-baking, the waffles were carefully removed and allowed to cool to room temperature (Figure 1e). For storage, the...