Black cabbage, leek and curry cream 130gr
Ingredienti:
Black cabbage 32%, leek 32%, extra-virgin olive oil , orange juice, apple vinegar, sea sult, curry 0,1%, acidity regulator : citric acid
Once you have opened the product, keep refrigerated adding a tiny bit of oil on its surface.
Here is our latest creation, the black cabbage, leek and curry cream, delicious and original! The black cabbage, leek and curry cream is recommended to quickly make pasta or risotto, to prepare tasty croutons or to give an extra touch to your meat recipes. Obtained from the processing of fresh seasonal vegetables, its flavor is enhanced thanks to the combination with curry.
Net weight: 130 g
Origin: black cabbage: Emilia Romagna - leek : Bologna - curry: Extra ue
ORGANIC PRODUCT
Certified by: ICEA (Institute for Ethical and Environmental Certification)
THE BLACK CABBAGE
Black cabbage is a variety of cabbage with very interesting properties. Its scientific name is Brassica oleracea and it belongs to the Brassicaceae family. Black cabbage is a descendant of wild cabbage, a plant native to Asia Minor that was introduced to Europe in 600 BC. about by Celtic wayfarers. This type of cabbage is also known by the name of Tuscan black cabbage. It has long dark and wrinkled leaves with a rather leathery inner part that does not lend itself to being consumed.
Kale contains the following minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, sulfur, selenium and fluorine.
A very important property of this vegetable is given by the content of significant quantities of essential fatty acids, or those that our body cannot produce on its own and must necessarily take from food. For every 100 grams of kale leaves we find 121 mg of Omega-3 fatty acids and 92.4 mg of Omega-6 fatty acids.
THE LEEK
Leek is a vegetable. The edible part is represented by the basal part of the leaves (the white part), while the green apical part of the same is commonly discarded.The leek is native to the Mediterranean region, probably from the Near East. Its cultivation is very ancient: the leek was known by the Egyptians and the Romans. First of all, the leek is very rich in water (90%) and contains good amounts of mineral salts, in particular iron, magnesium, calcium and potassium. Therefore, it is excellent for activating the body's purifying functions by simultaneously acting as a remineralizer. Also good is the presence of vitamins, in particular Vitamin A but also C and K. Furthermore, since this vegetable is low-calorie, its consumption is often recommended for those on a diet.
THE CURRY Curry, or more precisely MASALA, in Italian, is a mixture, of Indian origin, of spices pounded in a mortar that form a strongly scented yellow-mustard powder.The classic curry formulation includes black pepper, cumin, coriander, cinnamon, turmeric and also cloves, ginger, nutmeg, fenugreek, chilli, saffron, cardamom.
T.M.C.
means minimum storage term and differs from expiry date because it does not prohibit the product from being consumed even after the date indicated ("to be consumed preferably") but indicates the maximum quality period recommended by the manufacturer. Among other things, the law clearly establishes the possibility of using the product beyond the TMC, and the European Community has invited the food supply chain to do so with various documents.
VALORI MEDI NUTRIZIONALI
per 100g di prodotto