 Dehydrated Vegetables |
![[ir al vínculo anterior]](../../images/back.jpg){kind=small} |
![[Imprime la página actual]](../../images/print.jpg){kind=small} |
|
 |
SPINACH LEAVES Name in Spanish:
|
||
| ASPECT AND DESCRIPTION The spinach is a plant that forms a leaf small rose and could reach 40 cm. High. At present have numerous varieties that are cultivated, generally for consumption in coolness. They are plants of leaves even die and not pilose, and thick and pilose. The spinach presents a high content of vitamins and mineral. Among the vitamins fundamentally can be found C and A, and in the minerals it is rich in phosphor, iron, magnesium, potassium and calcium. In comparison with other vegetables, the spinach is rich enough in proteins.
|
|
||
| HISTORY It is original of Asia, almost probably; the spinach reached to Europe in the XII Century It was done very popular in the decade of 1920, when its food value is discovered |
|||
| CULINARY USE As much the fresh product as the dehydrated is very used for the tart fillings, ravioli, croquettes, etcetera. The dehydrated product in powder is used for the manufacture of dry vermicelli, dip creams and spicy breads. It can be mixed with potato flakes (instantaneous purée) and prepare with them a purée of both vegetables. |
|||
E-mail 
