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Pore
Pore - the description of
vegetable, its
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
 Vegetable
good settled in Europe, was one should to
family liliowatych and it is onion's close
cousin, however about considerably delicate
taste
Pore thanks change winter accessible it is
by whole year and it is suitable on fresh
salads perfectly and salad.
It is soup-greens' also indispensable
component used to soups.
Pore usually be consumed in boiled figure,
use finds in all almost vegetable dishes.
However before consuming or to check with
preparing him to one should or among
individual stem has not gathered dust.
It was one should buy looking pores freshly,
external cotyledon should be zwiędnięte.
Wrapped up in paper it can lie in
refrigerator about five days, it yet was one
should remember about previous removal of
darkened leaves. What is and it in what quantities in
pore?
Pore's nutritious values.
The most important
alimentary components (/ 100 gram poru):
Calories (Kcal): 47. Joules (KJ): 197.
Carbohydrates (g): 9,9.
Vitamin (/ 100 gram poru):
A1: - j.m. B1: 0,112 mg. B2: 0,067 mg. C:
20,2 mg. E: 2,0 mg.
Minerals (mg / 100 gram poru):
Calcium 48. Phosphorus: 52. Iron: 1,1.
Magnesium: 11.
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