Fruits |
Vegetables
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 22.01-53.00 kcal Fats: 0.12-0.20 g Fibres: 10.79-10.79 g Minerals Calcium: 40.00-53.00 mgChlorine: 40.00-40.00 mg Phosporus: 90.00-130.00 mg Iron: 1.00-1.50 mg Magnesium: 26.00-26.00 mg Manganese: 0.380-0.380 mg Potasium: 353.00-353.00 mg Selenium: 0.700-0.700 µg Sodium: 47.00-47.00 mg | Proteins: 2.40-3.00 kcal Carbohidrates: 2.63-9.90 g Liposoluble Vitamins A Retinol: 16.67-16.67 µgA Carotenoids: 100.00-120.00 µg E or Tocoferol: 0.190-0190 mg Liposoluble Vitamins B1 or Thiamine: 0.080-0.140 mgB2 or Riboflavine: 0.012-0.030 mg B3 or Niacine: 0.80-0.80 mg |
Cut the artichoke into pieces and leave to dry. The upper part of the leaves are too hard, so they can be rejected. You may boil two tablespoons per litre of water. A cup of this tea should be taken before every meal. It is an excellent remedy for the control of hepatic system
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