bgen

For clients

Login



Начало Produce
Produce
Apples Print E-mail

Characteristics:
According to the Bible, the apple is a symbol of knowledge, according to Homer's "Iliad" this is the fruit of beauty (a trophy, for which goddesses Aphrodite, Athena and Hera fought), and for modern nutritionists  it is the elixir of good health. Indeed, only an apple a day can prevent many diseases and the fermentation process increased several times the beneficial effect of this fruit.
An apple a day keeps the doctor away, say people, and it is hardly accidental. Most nutrients of apples - flavonoids, vitamin C and pectin are found in the skin and flesh immediately uder it.
Apples contain a long list of phytonutrients that act as antioxidants and maintain the health of our heart. To make the most of them it is important to eat them with the skin. Naturally, since it is exposed to external influences, we recommend buying apples grown professionally, to clean them thoroughly before consumption in order to minimize the unwanted effects of different potential contaminants.
Along with antioxidants and dietary fiber contained in apples, flavonoids are the third reason these fruits to be included in any good heart supporting diet.
Though not in research as extensive as those concerning heart health, apples appear in studies related to cancer risk. Reduced risk of lung cancer in women is associated with daily consumption of apples. In fact, when it comes to maintaining the health of the lungs, apples appear first among fruits and unlike grapefruit, and of citrus fruits in general, they are remarkably good at reducing the risk of asthma.
Do not assume that apples are less special than the more exotic and less widely consumed fruits. They certainly are not!
Apples combine flavonoids, fiber and antioxidants in a unique and incomparable way. It has been proved that apple juice is extremely useful, and the cloudy juice containing fibers is preferable to clear. Maximum benefit from apple, however, lies in eating them as a whole fruit and key advantages are derived by consuming three medium apples a week.
Varieties:
Golden Delicious is a popular worldwide apple variety. The variety was created in 1890 in Virginia (USA). The variety gives large, yellow, juicy and sweet fruits that ripen until mid-September. Suitable for cooking, preparing desserts, jams and purees.
Red Delicious is an American apple variety, developed in 1868 in Iowa, USA. Imported to Bulgaria in 1933. Fruits are large (average weight 170g), rounded to elongated conical, with pronounced ribs, pale yellow with a dark red blush to carmine red. The fruits ripen in late September. The flesh is yellowish, slightly crunchy, thick, tender, juicy, pleasantly sour, aromatic, with good taste.
Granny Smith fruits of Granny Smith variety are large to very large, weighing 180 - 200g and have rounded conical to flat round correct form. The harvest maturity of fruit occurs during the second half of October. The variety is suitable for storage.
Fuji variety apple fruits are medium to large in size, with flat-globular to globular-conical form, often bowed with asymmetrical halves, but well aligned in size. Suitable for storage.
Braeburn red fruit with clear green patterns come from faraway New Zealand. Good keepers, aromatic, sweet-sour and crunchy, these apples are great both fresh and cooked, as the pieces retain their shape and taste.
Gala apple is a red variety obtained by crossing varieties Kids Orange Red and Golden Delicious. This variety was created in 1920 in New Zealand and is today one of the most frequently produced. Fruits of Gala are rather small, reddish-orange, often with visible vertical lines on them, resistant to shock, with a very slight sour tinge.

 
Pears Print E-mail

Characteristics:
Pear was once called the "gift of the gods". Pear fruits are juicy and sweet, with a soft, oily and somewhat grainy texture, white to cream-colored interior. Pears are a good source of dietary fiber, vitamin C, copper and vitamin K. Vitamin C stimulates white blood cells to fight infection, directly kills many bacteria and viruses, and regenerates vitamin E. By eating a juicy pear a day, you will also take 11.1% of the daily value of vitamin C and 9.5% of the daily value of copper. Studies show that antioxidants vitamins A, C and E are essential for the proper functioning of our eyes.
Fiber contained in fruit, lower high cholesterol levels, which is very good news for people at risk of atherosclerosis and diabetic heart disease.
It has been shown that fruits rich in fiber, protect against breast cancer women after menopause. Such fruits are apples, plums and pears.
Pears are considered a fruit, which does not cause development of allergies. With the introduction of fruits in infants diet pears are a recommended beginning.

Varieties:
Williams pear or Bartlett pear is an English variety.
The oldest evidence of the variety “Williams Chris” are from England and dating back to 1770. In 1816 the Englishman Richard Williams first presented the variety to the London society for growing fruit and horticultural crops. Richard Williams made the variety popular and contributed to its spread, so the variety was named after him. After 1828 the variety spread through France throughout Europe.
It was brought to Bulgaria in 1910 from Austria. The tree is moderately vigorous, with broad pyramidal crown, fruitful.
Its fruits are medium to large in size, elongated bell-shaped, straw-yellow, with a reddish to brownish sunny side. Fruits ripen in early September. The flesh is yellowish-white, gently melting, sweet, juicy, very aromatic, with a pleasant acid taste and excellent.
Red Williams pear - fruits ripen in the last ten days of August. They are very large and resemble the fruits of Williams pear, but are more elongated and wine red. The flesh is tender, aromatic and very good quality.
Abbot Fettel - this variety is very common in France and Italy. Its fruits are large to very large - about 180 grams, but often reach 200 to 300 grams, usually calabash-shaped, unsymmetrical. The flesh is whitish - creamy, sweet, aromatic, slightly melting and of good quality.
“Dean of the committee” fruit is very large, short pear-shaped, slightly irregular, pale yellow with rust spots and dots. The meat is juicy, melting, sweet and aromatic. Fruits acquire maturity in the third decade of September. When stored refrigerated last until late December - early January.

 
Apricots Print E-mail

Characteristics:
In mid-summer one of the most fresh and sweet fruits in our latitudes ripens. These are the  loved by children and adults apricots.
Home of apricots is northeastern Armenia. Even today in Central Asia, Daghestan, Armenia Northeast wild apricot is found. In the Himalayas it grows even at 4000 meters altitude. As a cultural species it has been grown in Armenia for more than 3,000 years, from there it spread through Persia, Armenia, Asia Minor, only in I c.AC it reached Europe, but for a long time was grown only in monasteries and princely gardens. Only in the X century apricot spread from the Apennine peninsula in Germany and France, and later in America, Africa and Australia. The Greeks called it the Armenian apple, hence the scientific name of apricot.
In Bulgaria apricot orchards appeared after the Liberation. The most popular varieties are Silistra (for canned fruit), Kishinev early, Hungarian, Roxanne and others.
Sometimes the name "zarzala" is used which comes from the Persian "alyu-zard", meaning yellow plum. However Zarzalas are smaller and slightly sour compared to cultivated apricots. The common name for apricot in Bulgaria "kaisiya" is taken from the Turkish language.
Apricot is a good source of vitamin A and vitamin C. Due to the high content of potassium salts apricot facilitates rapid elimination of water from the body. Consumption of both fresh and dried apricots in cardiovascular diseases is highly recommended. In children apricot stimulates growth and affects the development of better bones. Fruit and even fruit juice is not  recommended in chronic colitis.
One of the most important characteristics of apricots is high contents of vitamin A (provitamin A). This vitamin has important antioxidant properties. This vitamin is recommended for those who often work with computers or spend much time in front of the books, it strengthens eyesight, improves the function of the optic nerve, also participated in the composition of visual purple, the formation of the skin and mucous membranes.
Studies show that this yellow summer fruit contains large amounts of vitamin C. This vitamin is also a natural antioxidant. Doctors and pharmacists identify vitamin C as the most important vitamin for the enhancement of human health and protection against harmful effects of free radicals.
Ripe apricots are a good natural source of minerals. They contain high percentage of potassium, calcium and magnesium. The iron content is also high, so the consumption of apricots is recommended in any diet for people suffering from iron deficiency anemia.
Varieties:
Goldrich, Pincode, Bergeron, Silvercode and Silred.

 
Watermelons Print E-mail

Watermelon or depending on the area of Bulgaria called karpuza, watermelon or melon field is the name of a type of cucurbits, and their fruit. According to the classification of fruit crops are vegetables. The fruit of watermelon is yagodoviden and has smooth bark (green or yellow) and a juicy, sweet, usually red interior. It is believed that originates from South Africa, where the species has the greatest genetic diversity. Root system reaches a depth of 2 m and 3 m diameter. The stem is Widespread in 3-4 skeletal branches which are pilosity.
Juicy watermelon is literally full of antioxidants. It is a source of vitamins C and A. Beta-carotene and lycopene in watermelon neutralize free radicals in the body. A portion of watermelon is able to provide up to 24 percent of your daily needs of vitamin C.
Minerals contained in the juice of watermelon are easily absorbed by the body. The juice is slightly alkaline in nature, which neutralizes the acid-forming foods. Watermelon is rich in electrolytes and water (about 92%), making it an excellent choice for hot summer days.

 
Cabbage Print E-mail

Characteristics:
Pythagoras said: "Cabbage is a vegetable that supports constant alertness and fresh spirit."
It is known that ancient Iberians, inhabiting present-day Spain first began to grow cabbage. They called cabbage "ASHI". Then it moved to Greece, Egypt and Rome, and then in other countries. During the first years of the new era cabbage became known to the South Slavs living on the Balkan peninsula.
Most popular in Bulgaria is white cabbage. White cabbage is a vegetable with excellent taste. It is used all year round, because it can be easily stored. It is rich in amino acids, sugars, nitrogenous compounds, minerals and vitamins. It contains an average of 92% water, from 2.6% to 8% sugars, 1.4% protein, 0.6% minerals (potassium, calcium, phosphorus, sulfur, sodium, chlorine, magnesium, iron, and traces of iodine, manganese) and other trace elements. Fibers improves bowel movement and has a beneficial effect on the vital activity of beneficial intestinal bacteria. Cabbage contains various enzymes and vitamins.
Very low caloricity of cabbage combined with rich vitamins and mineral salts allows it to be used in the diet of people with overweight and obesity. Important in a diet is fresh cabbage. When cooked, it loses a significant part of its vitamins, tartaric acid contained is also destroyed. Least vitamin C is lost during steaming cabbage in a lid-covered vessel to steam.
In winter sauerkraut (sour cabbage) is one of the most important sources of vitamin C, carotene (provit. A), B1, B2, PP, K. They are preserved if the cabbage is stored in a cool room and enough brine. In such cases, vitamin C is preserved up to 70-90% of its original amount.  Whole cabbages and halved cabbages preserved the important vitamin 1.5 times more than chopped cabbage. The consumption of 230 g of sauerkraut provides the body with 25% of the required daily amount of vitamin B1, 30% for vitamin B2 and 65% carotene. It contains calcium, iron and many other trace minerals and organic acids.

 
Chinese cabbage Print E-mail

Characteristics:
Chinese cabbage is a tender type of cabbage with lettuce-like leaves. Ideal for fresh salad and pickles with great taste, Chinese cabbage is crisp, diet and wholesome.
Chinese cabbage (Brassica Chinensis) or (Brassica Pekinensis) is a vegetable in the cruciferous family. It comes from China, where it has been grown since 1500. Nowadays, Chinese cabbage is grown in Germany, Holland, Italy, Spain, Austria. Its head weighs an average of 400 g to 2 kg.
This vegetable is rich in vitamins C, A and minerals like calcium, phosphorus, iron, magnesium and potassium. It has a fresh and pleasant taste.

The main benefits of Chinese cabbage are:
-    Reduces high body temperature - heat, inflammation, infection, sore throat, etc.
-    Facilitates digestion and urination.
-    activates brain activity and improves renal activity.
-    Helps cough, eye infections, ulcers, etc.
-    Regular consumption of Chinese cabbage reduces the risk of cancer.
-    extremely useful for cardiovascular disease
Chinese cabbage is an extremely low-calorie food (only 13 calories per 100 g) and easily absorbed by the body, fresh and delicious – the perfect vegetable for people on diet and lovers of light salads, quick pickles and vegetable soups.

 
Pumpkin Print E-mail

Characteristics:
"In fact, if there's anything that I love best in the world, it is baked pumpkin! - Dusko Dobrodushkov said and his imagination began to serve him only pumpkins - sweet, pretty and fragrant ... "Elin Pelin
Pumpkin
(Cucurbita) are a genus of plants of the family Cucurbitaceae and is one of the so-called fruiting vegetables. The stem of the pumpkin is a trailer and reaches a length of 4-5 meters. It is cylindrical or ribbed, all covered with sharp, solid white pappi. The leaves are hollow, with long stems and large texture. Sometimes they are so close to each other that the ground is not seen. And not just the ground. They often hide flowers and prevent the bees from finding them to feed on their sweet nectar and pollinate them.
Pumpkin contains a lot of fruit sugar (in good varieties up to 10%) and other nutrients, Vitamin C (10%) being with highest values. Due to its low calorific value (about 17 calories per 100 g) pumpkin has dietary properties and is recommended for renal and cardiovascular disease.
The pumpkin has a lot of potassium, which improves heart rate and increases the excretion  of urine. This makes it a valuable tool for renal and cardiovascular disease. Because of the low acidity and soft pulp, it is useful in gastritis and colitis and has a mild laxative effect. The large amount of pectin helps with colitis. It reduces cholesterol in the body which helps against atherosclerosis. Highest content of vitamins C, B group and Beta Carotene. It is better to choose pumpkins with orange flesh, they have more beta-carotene.

 

 
Zucchini Print E-mail

Characteristics:
It is true that zucchini in shape and color are not the most attractive vegetables and hardly compete with colorful peppers or fresh carrots, but in taste and nutritional value it surpasses most of the gifts of nature.
Zucchini are vegetable of Cucurbitaceae family and are a close relative of the cucumber. They are low-calorie gift of nature, rich in minerals, hence its many advantages in nutrition. Zucchini is actually an annual plant, which is unranked, with creeping stems and modified leaves, forming tendrils, and its color varies from yellow to green.
-Zucchini are relatively easy to grow and not fussy. Usually harvested 2 to 7 days after flowering and it is important not to reach a length of more than 15 cm, because it significantly alters taste qualities.
It is believed that Zucchini come from America, where initially only their seeds were used. Their spreading on the old continent is only in the 16th century when sailors carry them along with other plants. An interesting fact is that the Zucchini are grown only in botanical gardens and only later their mass cultivation started. Rooted for centuries in Mediterranean cuisine, it was the Italians who in the 18th century began to cook Zucchini in the ways that we know today.
Zucchini are very interesting vegetables - they are not rich in vitamins, but instead they have a high mineral content - especially rich in potassium, dietary fiber, phosphorus and calcium. They are also rich in vitamin C and group B vitamins.
Zucchini contain 95% water, 0.8 - 1% nitrogenous substances, nitrogen-free extract 5.75% substances 0.95% cellulose, 0.69% pentosans, 0.5% mineral salts. The nutritional value is similar to that of cucumbers. A big advantage is that they have a small amount of sugar, of which only a tiny fraction is a significant amount of sucrose and Insulin plant substances, which makes them important and valuable food for diabetics.
Mineral salts in Zucchini help the body metabolism. They contain larger amounts of phosphorous and potassium salts, calcium, magnesium, manganese, iron, copper, sulfur and chlorine, as well as trace elements molybdenum, titanium, arsenic, aluminum, lithium, zinc and others.
Zucchini are a precious gift from nature that has many benefits to the body. Besides being a regular part of many weight loss diets, Zucchini are used for diseases of the cardiovascular system, hypertensive disease, liver disease, and others. Recommended are on the menu for children and people who are recovering from illness. Those of us who have digestive problems can find serious support in the form of delicious zucchini because they are low-calorie and easily digestible.

 
Garlic Print E-mail

Characteristics:
“Almighty Healer garlic” or “Universal Doctor”, these are few of the names of garlic.
According to the latest data from Japanese researchers 100 g garlic contains: 30.8 g carbohydrates (i.e. variety of starch and sugar), 6.2 g protein, 1.5 g fiber, 0.2 g fat, 0.15 iron, 0.2 g phosphorus, 0.15 g ascorbic acid. Relatively recently it has found that garlic contains the rare natural element germanium with antitumor activity. You do not have to be a specialist to understand how precious these substances - for the brain, bones and skin and general mood.
Those who eat 3 cloves garlic the daily manage to:
-    get rid of common colds and viral infections;
-    reduce blood clotting and, consequently, the formation of blood clots;
-    cure virtually all forms of asthenia;
-    eliminate fatigue;
-    stabilize the operation of the colon;
-    remove corns, warts and papillomas;
-    prevent tumor formation
Garlic has been used as food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built. In the early 18th century in France gravediggers drank crushed garlic in wine, believing that it would protect them from the plague that killed many people in Europe. During both World Wars I and II, soldiers were given garlic to prevent gangrene. Today garlic is used to help prevent cardiovascular disease, including atherosclerosis or hardening of the arteries (plaque accumulation in the arteries that can block blood flow and can lead to heart attack or stroke), high blood pressure, and to strengthen the immune system. Garlic may help prevent cancer.
Garlic is rich in antioxidants that destroy free radicals - particles that can damage cell membranes and DNA, and may contribute to the aging process and the development of many diseases, including cardiovascular disease and cancer. Antioxidants neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.
Garlic is a perennial bulbous vegetable from the Alliums family, genus Onions. It was obtained as a result of cultural selection and grows in Southeast Asia. This vegetable has a distinctive long and narrow flat leaves and the bulb has external, mostly white layers, like onions. Inside there are 2 to 20 cloves, and each of them from a botanical point of view is a single bulb - an underground structure comprised of thickened leaf bases. Aerial parts of the plant are sometimes used for food, especially while they are young and tender. Raw garlic is characterized by a strong spicy scent that softens considerably during thermal processing.
For thousands of years garlic is mentioned in various medical sources as a universal panacea for the treatment of any disease and against ... vampires and evil creatures. It is no accident that Pythagoras called it the "king of all spices" because no other plant in the world successfully treated humanity from antiquity to the present day. There are data to show that it was used 2000-3000 BC, and archaeologists say in Sumer garlic was used for its antiseptic properties. Garlic has been found in the tomb of Tutankhamun, and the Greek Olympic athletes regularly consumed this vegetable. Chinese merchants carry garlic in Europe and the Middle East. Even the founder of modern medicine - Hippocrates prescribed garlic to his patients for bronchitis and pneumonia.
This vegetable contains over 200 bioactive compounds, the most important of which are alliin and allicin. Alliin is an organic compound, its molecule contains sulfur. It is a derivative of amino acids and has no flavor. When garlic is crushed, the enzyme allinase turns alliin into allicin, which gives the characteristic flavor and flair of garlic. It is important to note that the release of allicin is proportional to mechanical processing. But it is an unstable compound and heat treatment breaks it thus significantly reducing flair and the smell of garlic.
It is scientifically proven that allicin is an extremely powerful antibacterial agent, and the bactericidal activity of 1 mg allicin is equal to 15 units of penicillin. Allicin is the main active ingredient in many supplements, some of which have been successfully combined with parsley, which is pronounced diuretic properties and helps cleanse the kidneys and gall bladder, and for prevention.
ESCOP (The European Scientific Cooperative on Phytotherapy) recommends 2 to 4 grams of garlic or 2 to 4 ml garlic tincture (1:5 solution in 45% ethanol) per day for the prevention and treatment of infections of the upper respiratory tract.

 
Cauliflower Print E-mail

Characteristics:
Cauliflower is a cruciferous vegetable from the same plant family as broccoli, cabbage, kale, etc. Cauliflower is a compact white head of medium size, which is composed of undeveloped flower buds. These buds are attached to the stem. Some buds are surrounded by ribbed, coarse green leaves that protect them from sunlight, thus preventing the development of chlorophyll. While this process contributes to the white color of most varieties of cauliflower, you can find those in light green and purple.
Cauliflower and his predecessor wild cabbage, origin from ancient Malaysia. Cauliflower went through many transformations and reappeared in the Mediterranean region, where it is a popular vegetable in Turkey and Italy around 600 BC. It gained popularity in France in the mid 16th century and subsequently was processed in Northern Europe and the British Isles. United States, France, Italy, India and China are the largest producers of cauliflower.
Benefits of Cauliflower
The following health benefits of cauliflower are to be mentioned:
Sulfur-containing substances in cauliflower promote liver detoxification. These compounds increase the liver's ability to neutralize potentially toxic substances.
When these vegetables are cut, chewed or processed sulfur-containing compound called sinigrin enters into contact with the enzyme mirozinaza, leading to the release of glucose and breakdown of certain products, including highly reactive compounds called isothiocyanates.
These compounds actually signal genes to increase production of enzymes involved in detoxification. Cruciferous vegetables reduce the risk of prostate cancer. Adding turmeric to the cauliflower for consumption helps improve overall male health. Cauliflower provides protection against rheumatoid arthritis. Eating cauliflower leads to benefits for the cardiovascular system.

 




Copyright © 2012 www.semele.eu.