Vegetables less known – conventional definition of the group of vegetables (fruit, seeds, shoots, inflorescences, the roots or other edible parts of annual plants, two- or multi-year) less frequently used in contemporary Polish cuisine, containing many valuable food ingredients, sometimes superior in this respect to commonly used vegetables. Both vegetables are widely used, as well as less known vegetables are an important source of vitamin C., PP, With a, B2, provitamin A and almost all minerals (macro- and trace elements). They are also a source of vegetable protein (mainly legume seeds – self, beans, peas, lentils).
The average chemical composition of the basic ingredients is as follows: water 75…95% fresh weight, nitrogen-free compounds 2…22%, on with lots from 7,5 do 0,5% – sugars, nitrogen compounds, fiber. Fats have a share of less than 1%.
For less known vegetables, which are worth recommending both for horticulture, and for culinary use – for dishes and preserves:
Eggplant
Broccoli
Courgette
Leaf chicory
Kale
Cucurbit
Chinese cabbage
Corn
Patison
Celery
Scorzonera
