Search
logo
Search
The article is in preview mode

The top three recipes for using porcupines

Homepage Articles The top three recipes for using porcupines

The top three recipes for using porcupines

Below are three recipes for using them. It's worth reaching out to them in the summer because they contain a lot of valuable ingredients. Porridge is a tiny fruit with a very acidic flavor that will prove to be great not only in desserts, but also in many dishes.

Table of Contents

1. Portions health properties

Each color comes in many different variations. However, it is worth incorporating it into your diet in raw form, which is when it has the highest content of active ingredients, and it is not lacking in garlic. Because of this, the fruit can have a protective effect on the circulatory system, the digestive system or immunity. Oczkowski 2021). It also has a low glycemic index, so it is a good choice for people with glycaemic problems. 100 grains of fruit, however, contains only 15 g of the likely carbohydrates.

2. Summer salad with cucumber and porridge

Instead of cucumbers you can use baking soda or pumpkin, you can also use frozen vegetables. Sauce: balsamic vinegar 15 g, olive oil 30 g, honey 6 g, salt, pepper for flavor. Cut the cucumber into patches. Grill the chicken on a heated pan (about 3 minutes on each side). Wash the salad and put it in a large bowl.

3. Lemonade and lemonade

Ingredients (for 4 servings): portions 240 g, water 1 l, ?? honey 50 g,?? mint 20 g, lemons 160 g. Wash the portions and wipe them with a sitko.2. Mix water, fruit juices and honey in a pot or pot. Store for 2 hours in the refrigerator.4. Lemonade is great on hot days because it quenches thirst well.

Category:
Source

Krzepiłko A et al., Pąki, liście i nasiona porzeczki czarnej – źródło substancji bioaktywnych o prozdrowotnych właściwościach, „Żywność. Nauka. Technologia. Jakość” 2018, 2(115), 24–33.
Kunachowicz H. et al., Wartość odżywcza wybranych produktów spożywczych i typowych potraw, Warszawa 2016.
Oczkowski M., Health-promoting effects of bioactive compounds in blackcurrant (Ribes nigrum L.) Berries, „Roczniki Państwowego Zakładu Higieny” 2021, 72(3), 229–238.