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Health The 7 best summer foods
When it comes to the best foods for this summer, it is not easy to commit yourself. We can rank more or less well-known SuperFoods and we can present the appropriate domestic alternatives. We can also introduce you to foods that are great in the summer and which, although they are often underestimated in our excellent quality and above all freshly offered. We have chosen this option.
currants
In small and allotments they are at home and are also grown by many fruit growers. That guarantees freshness. Whether we choose the sweet-aromatic red and white or the tart-sour black berries is a matter of taste. Versatile are therefore also the possible uses: Currants are eaten pure, processed into jelly, fruit juices, ice cream and sorbets, are popular ingredients of cereals and smoothies, belong to a good red groats and are a sought-after cake coating. However, their health value is undisputed because, from the health point of view, blackcurrant is the healthiest berry fruit. At 177 mg per 100 g, their vitamin C content is many times higher than that of goji berries. In addition to their vitamin richness, currants are characterized by their high fiber content, are rich in potassium, calcium and iron contain important trace elements such. As fluorine, zinc, copper and manganese.
Fruity, easily digestible Picture: fotoknips - fotolia kohlrabi
He too is one of those vegetables that grow in every vegetable garden. In addition, Kohlrabi is a typical German vegetables. Since Kohlrabi is grown under glass during the colder months, we can always buy freshly harvested tubers with long-stemmed leaves. Of course we prefer free-range produce in the summer. It tastes a bit stronger and spicier. Kohlrabi is characterized by a high content of potassium, calcium, zinc and manganese as well as niacin and vitamin C. The delicious tubers are versatile in the kitchen. Kohlrabi is especially popular as raw food or soup, more rarely it is used as part of vegetable pans and casseroles. The leaves, especially the delicate petals, should be eaten with - they are particularly rich in carotene. In finger-thick sliced kohlrabi also tastes good from the grill.
Picture: pilipphoto - fotolia endive
An important feature of the summer is the increasing consumption of lettuce. Since the endive does not shoot as fast as other lettuce plants, it is preferred in many vegetable gardens. A distinction is made between the smooth endive - Escariol - and the curly hair, also called Frisée. The Escariol forms broad, serrated rich green leaves, while the Frisée is finely pinnated with lighter leaves throughout. In both varieties, the leaves are "bleached" by bonding together and thereby yellowish-white toward the stalk. For the slightly bitter taste of the endive inulin is responsible, a digestive bittern with bile and diuretic effect. Due to the slight bitterness, endives go well with mixed summer salads, such as boiled eggs, cheese, ham, walnuts, apples, oranges or bacon. The healthy salad is characterized by its high content of potassium, calcium, iron, zinc and manganese as well as of vitamin E and folic acid and the secondary plant substance lutein.
Some people do not like endives because of their bitter taste. The bitter content can be lowered by the right preparation but also. But especially the bitter substances are very healthy. (Image: pilipphoto / fotolia.com) buttermilk
It is produced by the churning of cream or cream. Buttermilk therefore contains all the nutrients of milk - protein, vitamins and minerals. Their high calcium content ensures strong bones and teeth. The daily requirement of an adult for vitamin B2 is covered by half a liter of buttermilk to more than 50%, that of B12 to just over a third and that of pantothenic acid to nearly a quarter. Buttermilk contains little fat (at most 1%) and therefore only 35 kcal per 100 g. Its mild-sour taste is due to the added lactic acid bacteria, which convert a part of the milk sugar into lactic acid. Lactic acid affects digestion and metabolism positively and improves the absorption of calcium. The lactic acid bacteria themselves promote our gut health. In summer buttermilk is an ideal thirst quencher and on top of that a proven cosmetic.
Buttermilk (Image: Jenny Sturm / fotolia.com) baguette
It's perfect for the summer because it's not as heavy in the stomach as most grain breads. It goes well with summer dishes such as salads, grilled meats, snacks, ratatouille and fish soup as well as gazpacho. For many dishes, baguette can replace the garnish, which otherwise consists of potatoes, rice or noodles. Made from light wheat flour, its health value is usually underestimated. Baguette contains the valuable minerals potassium, calcium, magnesium and iron, the trace elements zinc, copper and manganese, important vitamins of the B group, pantothenic acid and biotin. At 3%, the digestive fiber content is quite high and even exceeds that of most vegetables. Who wants to top the health value, should resort to wholemeal baguette.
(Image: hayo / fotolia.com) brown trout
Of the trout there are 3 locations, the sea or salmon trout, the lake trout and the brown trout. The fish come almost exclusively from the breed today. According to information from the LfL (Bavarian State Research Center for Agriculture), there are more than 2000 trout pond farms in Bavaria alone. The best trout time is in the months of May to July, then the meat tastes the most tender. In the trade one usually obtains the rainbow trout naturalized from America, one recognizes it by the reddish stripe along the sideline. The taste does not come close to the smaller brown trout, so it is worth the way to the next trout pond to buy freshly caught or smoked trout. The trout meat is light, delicate and fine in taste, especially that of young animals up to 250 g. It contains high-quality protein, valuable vitamins (niacin, biotin, pantothenic acid and B vitamins, the minerals potassium and magnesium, copper and a lot of selenium.) Since trout meat contains only little fat, it hardly weighs down the calorie account Trouts are usually fried in butter, steamed or steamed.
(Image: photocrew / fotolia.com) Mineral water
Zero calories and yet rich in minerals and trace elements. That only offers us mineral water. That's why it's one of our top 7 this summer. It is best to use low-sodium mineral waters with high calcium and magnesium content. Recommended mineral waters should contain per liter a magnesium content above 100 mg, a calcium content above 200 mg and sodium values below 500 mg.