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nasturtium

Capucine is a plant known for its colorful flowers and edible leaves. Capucine has a slightly spicy taste and is often used in salads, smoothies and infusions. Its leaves are rich in vitamin C, iron and calcium, and are also an important source of dietary fiber. Its flowers are edible and can be used to decorate dishes.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
151 Cal
Lipids
0.4 G
Cholesterol
-1 Mg
Sodium
9 Mg
Potassium
123.76 Mg
Carbohydrates
33 G
Protein
4.1 G
Sugars
0.35 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
8.2 G
Calcium
3.5 Mg

FAQ

What are the benefits of nasturtiums ?
Help stimulate the immune system. Help fight against bacterial infections and inflammation. Promote the health of the skin and hair.
What are the varieties of the nasturtiums ?
Common Capucine (Tropaeolum Majus) Dwarf Capucine (Tropaeolum Minus) Climbing nasturtium (Tropaeolum Peregrinum) Tuberous nasturtium (Tropaeolum Tuberosum)
How to choose the nasturtiums ?
Capuchins must be of a bright and uniform color. The leaves and flowers must be firm and crunchy. Capuchins must have a slightly peppery and pleasant odor. Avoid nasturtiums that have spots or signs of mold.
How to cook the nasturtiums ?
Capuchin leaves and flowers are edible and can be used raw or cooked in a variety of dishes. The leaves have a peppery flavor and the flowers are soft and crunchy. Capuchin leaves and flowers can be used in salads, sandwiches, sauces and even pasta dishes. You can also stuff the nasturtium flowers with fresh cheese or houmous for a healthy snack.

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Index of Ingredients