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Berries nutritional properties, use in the kitchen
Table of Contents
1. The nutritional properties of berries
100 g of peanut butter contains a significant amount of mineral ingredients such as potassium (325 mg), phosphorus (40 mg), magnesium (23 mg), calcium (16 mg), iron (0.8 mg), as well as vitamins such as B11, folic acid (109 μg), vitamin A (33 IU) and vitamin C (4.9 mg). 100g of peanuts provide only 43 kcal. 100 g also contains the colour of indole betanin (known as red pepper, 100 g contains 128.7 mg of this compound), additives and organic acids, such as spices, apples, which, therefore, benefit peas.2. The health values of beans
The bioactive ingredients found in blueberries are to help maintain good health and prevent dietary diseases, in particular cancers. Therefore, it can be used during periods of decreased immunity, carotenoids, betanin and anthocyanins. Betanin is a substance that the beetles owe its colour to. It exhibits antibodies, antioxidants and antibacterial properties.3. The use of beans in the kitchen
In the past, only beetroot leaves were eaten, now we eat roots more often. Beetroots can be cooked, eaten raw or marinated. It's best to eat fresh, young beetroots. Thanks to marinating in sour cream, they're more spicy, but then the amount of valuable nutrients they contain decreases as well.
