Food Radicchio and Co .: Why bitter substances in vegetables are so good for us
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The aversion to bitter taste notes originally had a protective function. Because what tastes bitter can be a warning signal for something spoiled or poisonous. But many bitter substances from plant-based foods also have a health-promoting effect, explains the Bavarian Consumer Center.
bitter substances could stimulate the appetite and promote the production of digestive secretions. "This supports the liver and gall bladder and stimulates fat digestion," says nutrition expert Sabine Hülsmann. The bitter substances can get the digestion going and also have a positive influence on the functioning of the liver, gall bladder and pancreas, reported the magazine "Neue Apotheken Illustrierte" last September.
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There are bitter substances in these vegetable and fruit varieties.
In the course of time, bitter substances have been increasingly removed from some vegetable plants through breeding. "With vegetables such as endive, chicory or radicchio, this is rather unfavorable from a nutritional point of view," says Hülsmann. Because of the bitter substances, they also have an antimicrobial, antioxidant or anti-inflammatory effect. "So it makes sense if vegetables and salads rich in bittering substances are on the menu, especially in winter," says the nutrition expert.
But also in Brussels sprouts, broccoli, artichokes, rocket, mint, radicchio, Swiss chard, grapefruit and in various apple varieties as well as in some spices - including chervil, tarragon and laurel - put the bitter substances, wrote the "Neue Apotheken Illustrierte" and listed the following advantages: "The substances have a beneficial effect on flatulence and improve the digestion of protein, fat and carbohydrates. In addition, bitter substances could help you lose weight. They reduce because of their intense taste the cravings for sweet foods ". (dpa / tmn)
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Simple recipe for chicory boats with tuna cream
1 can of tuna (without oil)
5 tablespoons of lemon juice
1 tablespoon of cream cheese or crème fraîche
Pluck the chicory leaves from the stalk and wash well under water. Spread on a large plate with the opening facing up. For the filling, cut open the avocado and mash the pulp in a bowl with a fork so that it becomes mushy. Mix in the lemon juice. Then add the tuna with some of its own juice. Depending on your taste, add the cream cheese or the crème fraîche (vegans can simply leave out this point). Then stir vigorously to create a homogeneous cream. Season to taste with salt and pepper. If you like, you can add a few chilli flakes. Spread on the leaves and serve fresh. (lkl)
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