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Frutta, Salute E Consumo Consapevole [File .Pdf] Laore Sardegna Luglio 2020 Frutta salute e consumo consapevole Copia stampata e rilegata presso il Centro stampa di Laore Sardegna I edizione Luglio 2020 Quest’opera è distribuita con Licenza Creative Commons - Attribuzione - Condividi allo stesso modo - 4.0 Internazionale La copia digitale della pubblicazione con eventuali aggiornamenti è disponibile nel sito web dell’agenzia all’indirizzo: https://laore.page.link/bookfrutta Realizzazione a cura di Laore Sardegna Agenzia per lo sviluppo in agricoltura Servizio Sviluppo filiere vegetali www.sardegnaagricoltura.it/assistenzatecnica Coordinatore del progetto Gianfranco Matta Servizio Sviluppo filiere vegetali Progetto grafico e illustrazione copertina Gianluca Speranza Servizio Programmazione e controllo, Urp, Centro stampa Collaborazione alla revisione dei testi: Giuseppe Loi, Antonella Scattolini, Gianluca Speranza Lorenza della Pozza, Monica Deiana Al capitolo IV, Catalogo della frutta, hanno collaborato: Monica Deiana, Dipartimento Scienze Biomediche Università Cagliari Agenzia Laore Sardegna Servizio multifunzionalità Paola Ugas, Gerardo Piras Agenzia Agris Sardegna Servizio per la ricerca in arboricoltura Martino Muntoni Foto a cura di: Giuseppe Loi, Roberto Cincotti, Maristella Melis, Gerardo Piras, Franco Fronteddu, Gabriele Tuveri, Francesca Fantola, Andrea Schirru, Martino Muntoni, Antonino Pibiri, Carmelo Viviani Indice Prefazione ................................................................................................................................................................. pag.5 1 Capitolo primo Importanza della frutta nella dieta mediterranea ................................................... “ 16 Fondamenti della dieta mediterranea ............................................................................ “ 17 Esempio menù settimanale di dieta mediterranea ............................................ “ 19 Importanza della stagionalità ............................................................................................... “ 21 La frutta sarda e i suoi aspetti nutrizionali .............................................................. “ 22 Stagionalità della frutta sarda ............................................................................................... “ 23 Carboidrati ............................................................................................................................................... “ 25 Fibre ............................................................................................................................................................... “ 26 Proteine ....................................................................................................................................................... “ 26 Grassi............................................................................................................................................................. “ 26 Vitamine ..................................................................................................................................................... “ 27 Sali minerali ........................................................................................................................................... “ 29 Fabbisogni in età evolutiva e schede LARN ......................................................... 1 “ 3 Modalità ottimali per il consumo della frutta ....................................................... 1 “ 4 Bibliografia ............................................................................................................................................. “ 43 Capitolo secondo Frutta e zuccheri ............................................................................................................................................. “ 44 Introduzione............................................................................................................................................ “ 45 Indice glicemico ................................................................................................................................. “ 46 FODMAPs ............................................................................................................................................... “ 50 Considerazioni conclusive ..................................................................................................... 2 “ 5 Bibliografia ............................................................................................................................................. “ 53 Capitolo terzo I benefici della frutta ................................................................................................................................. “ 54 I colori della frutta e la salute ............................................................................................... “ 55 Colore blu-viola .................................................................................................................................. “ 58 Colore rosso ............................................................................................................................................ “ 60 Colore giallo-arancio ..................................................................................................................... 1 “ 6 Colore verde ........................................................................................................................................... “ 64 Colore bianco ........................................................................................................................................ “ 66 Considerazioni conclusive ....................................................................................................... “ 67 Bibliografia ............................................................................................................................................. “ 68 6 Capitolo quarto Catalogo della frutta .................................................................................................................................. “ 73 Albicocca................................................................................................................................................... “ 75 Notizie storiche e curiosità .............................................................................................. “ 75 Composizione chimica ........................................................................................................ “ 76 Proprietà nutrizionali e salutistiche ........................................................................ “ 77 Consigli pratici ............................................................................................................................ “ 78 Controindicazioni ..................................................................................................................... “ 79 Varietà tradizionali in Sardegna ................................................................................. “ 79 Bisucciu o pibirinada ........................................................................................................... “ 79 L’albicocca nell’arte ............................................................................................................... “ 80 Anguria ........................................................................................................................................................ “ 83 Notizie storiche e curiosità .............................................................................................. “ 83 Composizione chimica ........................................................................................................ “ 84 Proprietà nutrizionali e salutistiche ........................................................................ “ 85 Consigli pratici ............................................................................................................................ “ 85 Controindicazioni ..................................................................................................................... “ 86 Varietà tradizionali in Sardegna ................................................................................. “ 86 L’anguria nell’arte .................................................................................................................... “ 87 Banana .......................................................................................................................................................... “ 93 Notizie storiche e curiosità .............................................................................................. “ 93 Composizione chimica ........................................................................................................ “ 94 Proprietà nutrizionali e salutistiche ........................................................................ “ 95 Consigli pratici ............................................................................................................................ “ 96 Controindicazioni ..................................................................................................................... “ 96 Varietà tradizionali in Sardegna ................................................................................. “ 96 La banana nell’arte .................................................................................................................. “ 97 Ciliegia .......................................................................................................................................................
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