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Fish and Seafood Fruits

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Ingredients

Which ingredients you should choose for cooking, so the meals retain the beneficial properties that are needed for optimal health and a well- functioning immune system? Find a list of cooking ingredients , their origins and use. Learn which product is useful for what and which recipes it is used in.

IngredientsTobacco

07 Apr.

Rosi Stoyanova

Fish and SeafoodSeafood

25 Mar.

Rosi Trifonova

FruitsJackfruit

24 Mar.

Rosi Stoyanova

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Guava

24 Mar.

Guava / sidium guajava/ a sweet and fragrant tropical fruit. Guava is a low-calorie fruit that is rich in many nutrients. Selection and storage of guava.

Guarana

24 Mar.

Guarana /Paulinia cupana/ is an evergreen creeper that bears small red berries. Daily doses of Guarana. Guarana should not be taken by pregnant women or nursing mothers.

Perch

24 Mar.

Perch /Perca fluviatilis/ a fish in the Bass family. The perch is considered a long-liver among fish. The season for perch is from early March to mid-April.

Kiva

24 Mar.

Kiva /Cucumis metuliferus/ is the fruit of an annual plant of the liana-shaped family Cucurbitaceae. Kiva is called prickly cucumber, or horned melon.

Brown Rice

24 Mar.

Brown rice has far outpaced white as nutritional value. Selection and storage of brown rice. Cooking brown rice. Brown rice is very tasty, but the preparation is longer.

Prosciutto

24 Mar.

Prosciutto is a world renowned Italian delicacy delight. History of prosciutto. Selecting and storing prosciutto.

Peppino

24 Mar.

Peppino fruits improve endurance and provide the necessary energy to the body. Peppino is a close relative to the tomato and eggplant. Selection and storage of Peppino.

Bluefish

24 Mar.

Bluefish /Pomatomus saltatrix/ is a predatory marine fish. Bluefish is one of the most prized fish for sport and for industrial fishing. Bluefish is up to 130 cm long and weigh about 14 kg.

Salmon

19 Mar.

Salmon is one of the most popular fish in the world. Selection and storage of salmon. Salmon has an extremely high content of omega-3 fatty acid.

Gruyere

19 Mar.

Gruyère is a traditional gourmet Swiss cheese. Gruyere has a delicate aroma of nuts and a spicy taste. Production of Gruyere.

Gouda

19 Mar.

Gouda is a traditional Dutch hard cheese. Gouda is a high fat cheese, which contains an average of 40 percent water and 60 percent solids.

Parmesan

19 Mar.

Parmesan is the most widely known of hard Italian cheeses. Original Parmesan cheese is produced in Lombardy. Choose parmesan only from licensed shops.