PEPPER
Pepper, precious spice with high content of vitamin K, vitamin C, manganese, iron, copper, magnesium and calcium. The spicy taste of pepper is not a real but a virtual taste; activation by piperine of particular proteins.
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CURCUMA
CURCUMA LONGA Curcuma , Curcuma longa is a plant in theZigberacee family. Rhizomes are used to produce the spice. Rhizomes…
CANNELLA
Cinnamon, antioxidant, anti-inflammatory, natural antimicrobial, contains phytonutrients, first of all cinnamaldehyde which gives aroma and taste to spices and coumarin, a substance with a pleasing smell but toxic for the liver if taken in high doses.
SPINACH
Spinach is an arsenal of vitamins and minerals; it contains vitamins K, A, C, magnesium, iron, potassium. Important substances for the intestinal microbiota. Quick cooking recommended, three minutes on high heat.
TOMATO
Tomato contains very few carbohydrates. Most of the mass of the tomato is composed of water. It contains potassium, magnesium and phosphor, vitamin C, vitamin A and K, vitamins of group B and folate. Absent is vitamin B12. It is protective in some forms of cancer such as prostate, pomone and stomach. It is a powerful antioxidant.
ONION
Onion contains vitamin C, B vitamins, potassium, phosphorus, calcium, magnesium, glutamic acid, flavonoids. Onion protects from certain forms of cancer. The external part of the bulb has a high content of antioxidants.