Vegetables-barbecue, the grill


TM “Solomiyka” presents unique technology of treatment of vegetables, which has well recommended itself in Europe. You have a nice opportunity to complement your table of vegetables-barbecue. Grill, can become the ginger of garnish and king of exclusive foods.

In the list of vegetables-barbecue, grill enters:
• eggplants grill;
• zucchini (marrow) grill;
• paprika grill.

A grill – is a marking the surface of vegetables with the straight lines, with a method of passing ring or laminate (form) between two hot billows. As a result of this operation the surface of vegetables has the baked track in depth of 1mm; distance between straights is 10mm, width of the straights marking is 3mm.

The process of processing of usual for us vegetables in an unusual form is conducted on the hi-tech Italian equipment. Exclusive and delicious taste is confirmed by millions of the satisfied gourmets of Europe and the entire world. Vegetables-barbecue, a grill was confidently occupied the shelf in the refrigerators of restaurants, fast-foods, pizzerias and on the counters of markets in the comfortable for the user packing.

The dishes prepared on a grill make us fell like on the outdoor relax. The taste of vegetables-barbecue bring us in the atmosphere of picnic, so you can forget about usual every day life at list for a while. The light smell of smog gets us to the company of barbecue and hot billows.

Marrow

Marrows are valuable that in them there are effective components, necessary for the correct nutrition of man. Marrows are rich on mineral salts, very important for the metabolism in the organism of man. In great numbers there are salts of potassium, phosphorus, magnesium, calcium. Marrows contain plenty of dry matter (4-8 %), 2,2-2,8% of Saccharin. It also contains different vitamins - C, В1, В2, nicotine acid. From organic acids marrow has mainly apple. Marrow is also rich on folic acid, playing an important role in the process of making blood.

Marrows possess very active diuretic action, instrumental in excretion of water and salt. They are rich in salts of potassium and ferrum and have a low caloric content. It's recommended to use during diet, at illnesses of stomach and duodenum. Marrows are wonderful regulators of bloody pressure and weight



Egg-plants (Solanum of melongena ili of S. esculentum)


Egg-plant is a grassy plant of Solanum melongena, nightshade family (Solanaceae). Comes from the tropics of Asia (East India). Garden-stuffs are violet, sometimes white, rich in carbohydrates, proteins, tannic acid and vitamins; use in a meal.

Cultivated in subtropical and tropical countries, on Caucasus, in the countries of Middle Asia; in Ukraine — in all of areas. An egg-plant need warmth and moisture, better in all grows on the fertile irrigated earths. Egg-plants rear from sprout. Productivity — 14—35 t/ha. Consume garden-stuffs which did not attain a physiology ripeness. They are fleshy, basic colouring is from light to dark violet, pulp is white. A form and size of garden-stuffs depend on a sort. An egg-plant is valuable raw material for canning (egg-plant caviar).

Sorts are widespread in Ukraine: Delicacy, Semilong, Donskiy 14, Simferopolskiy 105, Long violet 239, Crimean 7/14



Paprika


Paprika is a grassy plant, reminding a large pod, which depending on a variety and stage of maturity can be dark- and bright red, orange, and in a not fully ripe - green. Paprika is rich of vitamins. It has even more vitamin of C than such vitamin fruit, as lemon. There is the special matter in paprika – capsaicin, which gives sharp and "burning" taste. Depending on an amount capsaicin distinguish sweet and bitter pepper. His best sort is – "Bulgarian" – when it ripe, usually has bright red colour. A green color has an immature sweet pepper.

There are 150-250 mgs of vitamin C in 100 g of paprika, at a daily norm an about 100 mg. Vitamin C, which is contained in a pepper, possesses antihistaminic properties and facilitates breathing. A paprika is rich by a carotin and almost all of vitamins of group B, especially В1 and В2. The garden-stuffs of paprika contain also useful Sacharum, essential oils, nitrous matters. Scientists found out in juicy pods potassium, sodium, calcium, ferrum, phosphorus, sulphur, chlorine and silicon.

Contained in a pepper beta-carotin and vitamin C help to prevent formation of cancer cell. Red paprika treats disorders of digestion and ulcer. Green paprika is rich on p-coumaric and chlorogenic acids which link and delete from the organism of nitroxides are potential carcinogens. In paprika, as well as in a tomato, there is lycopene, impedimental development of carcinoma. For the half-cup of the cut sweet pepper in a day will help to prevent a cancer and cardiac diseases.


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