There is a wide variety of mushrooms, with an unmistakable aroma. The cultivated species are available all year round and principally they are: field mushrooms, pasalota bispora (champignon) and pioppini mushrooms. The wood mushrooms instead have a shorter life, from October to the beginning December, and include the famous porcino mushroom, ovule mushroom and other lesser known types equally tasty.
Mushrooms consist mainly of water, a small percentage of proteins (3.9%) and mineral salts (in particular potassium and phosphorus). They contain B2-vitamin.
They have high antineoplastic properties (they protect the body from developing cancer) thanks to the wealth of selenium, magnesium and zinc. Selenium plays important functions inside the body: it’s an antioxidant, it maintains tissue elasticity and a proper functioning of the thyroid. With respect to the physiological functions, mushrooms have a laxative effect.
Since mushrooms are similar to moulds, they are are not recommended for people allergic to moulds, yeasts and penicillin.
CALORIES: 25 Kcal for 100g of product.
Artichokes are vegetables that belong to the family of Compositae of which are edible only the unripe flowers and parts of the stem. Artichokes can be eaten both raw and cooked. To prepare raw artichokes, the vegetables has to be young and tender.
The more common Italian varieties are:
“violetto di Toscana”, “spinoso” di Sardegna, “violetto di Foggia”, “violetto lungo di Brindisi”, “romanesco” and so on.
The “carciofini” (little artichokes that are left abandoned on the fields) can be found in March. These variety of artichokes is very tender and can be eaten both raw and cooked, or preserved in oil or in vinegar.
Artichokes are rich on fibres and potassium and contain also phosphorus, calcium and magnesium. In addition, they contain cynarin, a substance that can help the digestion by stimulating the production of bile.
Artichokes have also cleansing and diuretic properties.
CALORIES: 22 Kcal for 100g of product.