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#legumes

2 posts2 participants0 posts today
Public
millerebonds

Bon c'est mon premier test d'appel sérieux sur mastodon!
Suis en train de me renseigner sur les Hémérocalles et je tombe de ma chaise: c'est un continent !
Les feuilles fleurs tubercules se mangent... crus ou cuits...
Bon j'ai de la fulva semble-il, mais on me dit, non buttercup palace c'est le top, puis... Corky, puis les goûts varient selon les sortes...
Des idées? o_O
#jardin #jardinage #permaculture #cuisine #cuisinevegan #legumes #salade #agriculture #plantes #CuisineAsiatique #botanique

Public
Guillaume

Hello les mastos.

Aujourd'hui question jardin.
Auriez-vous des liens/recos sympas pour faire une serre ?

En mode DIY et pas trop moche. :)
On vise les 20m2.

J'aurai bien dis le moins de plastique possible mais je me fais pas trop d'idées.

Merci :)

#jardin#potager#serre
Public
DoomsdaysCW

HT @EffiScientiFig

"🫘 #Pulses are the future! Do you know why?

#Legumes can fix nitrogen from the air, thanks to a symbiotic relationship with soil bacteria.
This makes their seeds a protein-rich food option, and contributes to their many advantages :

🌍 #Sustainable crops: strengthen the resilience of farming systems while promoting #ClimateChange mitigation and #biodiversity

🫀 Nutritious and healthy: high protein, fiber, vitamin and antioxidant content, low-fat

💰 Low production and buying costs: increase #foodsecurity

🥗 Interesting culinary properties for more fun dishes: colorful, unique flavors and textures

Let’s put more pulses on our plates! 🍽️💚"

kolektiva.social/@EffiScientiF
#EatForTheFuture #SolarPunkSunday #FoodSecurity

kolektiva.socialkolektiva.social
Public
Morgane Gillard

🫘 #Pulses are the future! Do you know why?

#Legumes can fix nitrogen from the air, thanks to a symbiotic relationship with soil bacteria.
This makes their seeds a protein-rich food option, and contributes to their many advantages :

🌍 #Sustainable crops: strengthen the resilience of farming systems while promoting #ClimateChange mitigation and #biodiversity

🫀 Nutritious and healthy: high protein, fiber, vitamin and antioxidant content, low-fat

💰 Low production and buying costs: increase #foodsecurity

🥗 Interesting culinary properties for more fun dishes: colorful, unique flavors and textures

Let’s put more pulses on our plates! 🍽️💚

Pulses: from field to plate, ideal characteristics to meet tomorrow's challenges. By EffiScientiFig. Diagram describing the advantages of pulses. At the start of the arrows: nitrogen fixation from the air, low water requirements, wide genetic diversity, low cost, high in protein, high in fiber, low in fat. At the end of the arrows, issues such as food security, resilience of agricultural systems, climate change mitigation, biodiversity, diabetes prevention and management, cardiovascular risk reduction.
#LovePulses#WorldPulsesDay#sustainablefarming
Public
Alexander J. Stein

#Norway: Vegans (aged 16-24) reported highest intake of #vegetables, #legumes, #dairy & #meat substitutes and #fruit, the lowest lowest intake of saturated fatty acids, and the highest fibre intake. All #diets groups had shortcomings, but #vegans ate the most favorable diet: doi.org/10.1371/journal.pone.0

doi.orgFood groups, macronutrient intake and objective measures of total carotenoids and fatty acids in 16-to-24-year-olds following different plant-based diets compared to an omnivorous dietBackground Knowledge about the diet quality among youth who follow different types of plant-based diets is essential to understand whether support is required to ensure a well-planned diet that meets their nutritional needs. This study aimed to investigate how food groups, macronutrient intake, and objective blood measures varied between Norwegian youth following different plant-based diets compared to omnivorous diet. Methods Cross-sectional design, with healthy 16-to-24-year-olds (n = 165) recruited from the Agder area in Norway, following a vegan, lacto-ovo-vegetarian, pescatarian, flexitarian or omnivore diet. Participants completed an electronic questionnaire, a dietary screener, 24-hour dietary recalls and provided dried blood samples for analysis of carotenoids and fatty acids. Results Vegans reported the highest mean intake (g/d, g/MJ) of vegetables, legumes, nuts and seeds and substitutes to dairy and meat (compared to all, p<0.001), fruit and berries (compared to omnivores, p = 0.004 and pescatarians, p = 0.007), and vegetable oil (compared to omnivores, p<0.001, pescatarians, p = 0.003 and flexitarians, p = 0.004) and vegetable products (compared to omnivores, p = 0.007). No difference was found between groups in mean intake (g/d, g/MJ) of any of the confectionary foods or sweet pastries, beverages (sugar-sweetened, non-sugary, alcoholic), or salted snacks, neither in g/MJ of convenience foods. The energy percentage (E%) of protein, carbohydrates and total fat were within the Nordic Nutrition Recommendations 2023 across groups. However, all groups, except vegans, exceeded the E% for saturated fatty acids. All groups exceeded recommendations for added and free sugar. Furthermore, all groups consumed <25g/d of dietary fibre, except vegans and pescatarians. For omega-3, lacto-ovo-vegetarians had intakes below recommendations. Blood marker of total carotenoids did not differ between groups, neither did the reported mean intake (g/MJ) of carotenoid-rich foods. Vegans showed the lowest blood level of palmitic acid compared to all (p<0.001), but highest level of linoleic acid (compared to flexitarians, p = 0.022, and omnivores, p<0.001). The lowest blood levels of eicosapentaenoic acid and docosahexaenoic acid were found in vegans and lacto-ovo-vegetarians. Conclusions Our findings suggest that all groups had risk of dietary shortcomings. However, vegans consumed the most favorable diet. All groups should increase their consumption of vegetables, fruits and berries, and reduce their total sugar intake.
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