Green’s News

News from the science explained in a simple way

PEPPER

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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.

CURCUMA

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CURCUMA LONGA Curcuma , Curcuma longa is a plant in theZigberacee family. Rhizomes are used to produce the spice. Rhizomes…

CANNELLA

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

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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

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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

Fresh healthy onions
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.