Salads

energetic contribution
20 Cal / 85 gr

nutritional values
Serving size 85 gr. % Daily value TOTAL FAT 1% SATURATED FAT 0% CHOLESTEROL 0% SODIUM 0% TOTAL CARBOHYDRATE 1% DIETARY FIBRES 4% SUGARS 2g PROTEIN 1 g VITAMIN A 20% VITAMIN C 4% CALCIUM 2% IRON 2%

nutritional values

Serving size 85 gr.

% Daily value

TOTAL FAT 1%
SATURATED FAT 0%
CHOLESTEROL 0%
SODIUM 0%
TOTAL CARBOHYDRATE 1%
DIETARY FIBRES 4%
SUGARS 2g
PROTEIN 1 g
VITAMIN A 20%
VITAMIN C 4%
CALCIUM 2%
IRON 2%

origin

Italian production provides a great quantity of product, however it is sometimes integrated by products s coming from France, Holland, and Germany and in little part from other European countries.

aspect and taste

he word salad includes the leaf-vegetables belonging to the family of indivias and lettuces. In this big group the main varieties are: lettuce red romaine, red and green leaf lettuce, milanaise, boston, iceberg, romana, red radicchio and radicchio of Treviso.

maintenance

Keep salads away from drafts to prevent dehydration. Store away from products that produce ethylene or from ripenining rooms. They are very delicate, so handle them with attention. In order to make them more crispy, wet them in ice water and dry them accurately.

features and use in the kitchen

Successfully used to prepare green or mixed salads or side dishes. Salads are alternative light foods and they are suggested for hypo caloric diets because they are nourishing, poor in calories and rich in minerals.