13 de dezembro de 2012

Cultural and historical curiosities about vegetables

1.Global and regional vegetables  Vegetables consumed globally – eggplant, green beans, kale, carrot, cauliflower,  bell pepper, squash, onion, leek, spinach […]
13 de dezembro de 2012

What to watch for when buying and preparing vegetables

When choosing, do not buy vegetables with the following characteristics: whose parts, peel or flesh are soft or have molded […]
13 de dezembro de 2012

Dietetic and cooking techniques: vegetables

.:What to watch for when buying and preparing vegetables. .:Tomato stuffed with cabbage
13 de dezembro de 2012

Serving sizes for vegetables

1 serving = 15 Kcal Food Weight Cooking unit Alfalfa sprouts (raw) 50g 1 and ½ tea cups Artichoke (cooked) […]
13 de dezembro de 2012

What else is written in the Brazilian Food Guide about vegetables?

Vegetables are rich in vitamins, minerals and fibers and, when consumed daily, they protect your health and reduce your risk […]
13 de dezembro de 2012

A healthy, appropriate and caring diet

Have at least three meals a day (breakfast, lunch and supper) and small snacks interspersed between meals (Ministry of Health, […]
13 de dezembro de 2012

Scientific information about water

1. Contaminated water is one of the main environmental risk factors for the development of diseases. Children as especially vulnerable […]
13 de dezembro de 2012

Cultural and historical curiosities: water

Water in the prehistory of cooking  Five-hundred thousand years ago, when fire was discovered, man began cooking his food. However, […]
13 de dezembro de 2012

What else is written in the Brazilian Food Guide about water?

Regardless of the consumption of other liquids, water should be drunk regularly and adequately. Water is essential for life, including […]