Will Fennel A Great Food For Health?
Many will know that we drank the tea that uses wild fennel seeds (Foeniculum vulgare) with a slight anise flavor to the stomach, but the plant that white bulb green, crunchy addition, it is a delicious healthy food and not just ideal for weight loss, few people know.
Fennel is also soothing and has anti-inflammatory properties.
fennel bulb can be eaten both raw and cooked or fried. It has a large amount of vitamin A and twice the vitamin C than oranges, plus a large amount of calcium, iron and phosphorus and for those wishing to lose weight, contains only 24 calories per 100 grams.
Another advantage is that welfare and plant fennel contains as fennel seed is used for tea, certain essential oils which have soothing and anti-inflammatory effects and are excellent for the stomach. Medicinal Properties
The medicinal properties of fennel make this plant an ideal vegetable to include in our diet.
- Among other properties eliminate stomach gas, aids digestion and helps eliminate gas.
- It helps decrease blood cholesterol, preventing atherosclerosis and other cardiovascular diseases.
- is an antioxidant, because it contains different substances such as amino acids (alana, tryptophan) and vitamin C.
- Increases diuresis, removing excess fluid from body tissues.
Fennel prácticamene can now buy almost all year round at reasonable prices in Europe.
Fennel purchase - when is it cool?
fennel bulbs are hard and bright white, the outer leaves are of a thick green leaf.
When buying fresh produce from the root base should still be bright, feathery leaves should be bright green. Should be wrapped in aluminum foil to protect them from drying out, keeping the fennel in the refrigerator four to five days. Fennel
in the kitchen
Fennel can be cooked in salted water or steam, but you can also cook chopped and sautéed in butter or olive oil.
Fennel can be eaten cold in salads, uncooked or hot.
to seize the properties of fennel give below a recipe for a delicious dish of fennel.
fennel recipe with black olives
- 2 fennel bulbs about 180 grams of fennel, cut into quarters and save some green sprigs for decoration.
- In a baking dish, heat a tablespoon of hot olive oil in which to place a chopped onion, a clove of garlic into small pieces and 10 black olives, thinly sliced.
Brown the onions and garlic in olive oil. Then add a sprig of thyme and a rosemary, bay leaf and fennel quarters. Finally, add salt and pepper, along with 50 ml dry white wine.
Pour olive slices and 500 milliliters of tomato sauce evenly on vegetables.
Now, cover the pan with aluminum foil and place in the preheated oven for half an hour at 180 ° C.
To serve, sprinkle with grated one or two tablespoons of Parmesan cheese and garnish with a few sprigs of fennel.
* Source: Globedia
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