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Paprika
Paprika - the description of
vegetable, its
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
In XVI age paprika reached to Europe from
South America. It conducts oneself on
industrial scale tillage in European regions
of Mediterranean Sea and n and Balkans.
Not every knows yet, can grow on plot in
Poland but paprika, and not only in Bulgaria,
on Węgry czy Romania. Produced by us
paprikas will not be maybe so beautiful, as
these imported, but equally rich in vitamin.
It is in vitamin one of the richest
vegetables. Paprika's popular changes:
Poznańska Sweet, Long with Moires,
Bronowicka, Shumenski Ratund.
Paprika has near tillage considerable
requirements. Optimum for her temperature
carries out 20oC - 20oC, it below 15oC grows
very faintly. It need also fertile the
ground, próchniczej and sufficiently moist.
It was can consume raw paprika (odzielnie or
in salads) as well as cooked (particularly
tasty in connection from tomatoes, cucumbers
and egg - plant). To stuff mighty I also and
to roast in oven. What is and it in what quantities in
paprika?
Paprika's nutritious values.
The most important
alimentary components (/ 100 paprika's
gram):
Calories (Kcal): 35. Joules (KJ): 146.
Carbohydrates (g): 6,9.
Vitamin (/ 100 paprika's gram):
A1: 999 j.m. B1: 0,060 mg. B2: 0,050 mg.
C: 139,0 mg. E: 0,65 mg.
Minerals (mg / 100 paprika's gram):
Calcium 17. Phosphorus: 30. Iron: 2,6.
Magnesium: 10.
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