Vegetables Discover Our Varieties 2 3

Total Page:16

File Type:pdf, Size:1020Kb

Vegetables Discover Our Varieties 2 3 VEGETABLES DISCOVER OUR VARIETIES 2 3 CONTENTS INTRODUCTION ..........................................................................4-5 MEET THE TEAM .........................................................................6-7 CLUBROOT SOLUTIONS ............................................................8-9 BROCCOLI ..............................................................................10-13 BRUSSELS SPROUTS .............................................................14-19 CABBAGE ...............................................................................20-27 CAULIFLOWER .......................................................................28-37 COURGETTE ...........................................................................38-41 WHOLEHEAD LETTUCE ..........................................................42-47 BABYLEAF ..............................................................................48-53 ENDIVE ...................................................................................54-55 ROOTS & BULBS ....................................................................56-59 LEVELS OF RESISITANCE ............................................................ 60 TABLE OF ABBREVIATIONS ......................................................... 61 4 INTRODUCTION In 2017, Syngenta celebrated 150 years as leading pioneers of vegetable seed breeding, with the commemoration of the creation of Sluis & Groot (S&G) by two Dutch farmers from Andijk in the Netherlands, in July 1867. From those origins as cabbage seed exporters, The creation of a new dedicated vegetable and through several transformations, the seeds business for northern Europe, within the business has grown into a premier European global Syngenta umbrella, has primed additional and Global innovator in vegetable seed varieties, investment, focus and commitment to support including brassica, leafy vegetables, peas, growing worldwide demand for the company’s tomatoes and peppers. vegetable seeds. Renowned for the development of varieties with At the center of the latest phased multi-year novel consumer attributes to create new markets, business development program, is a 21 along with strong agronomic characteristics to million investment in a ground-breaking R&D help growers produce consistently high yields, Technology Centre for vegetable seeds, at the business is now fulfilled by a dedicated Einkhuizen in North Holland. With state of the Syngenta European seed breeding team and art plant breeding technologies and production comprehensive UK field trials, technical and facilities, it will further strengthen the company’s sales support team. reputation for high quality varieties and seed, 5 JAMES GRAY INTRODUCTION VEGETABLE SEEDS BU COMMERCIAL MANAGER UK, IRELAND AND NORDICS. along with investment to establish a new R&D “Initiated by growers, Syngenta has never lost Backcross factory for vegetable seeds. This sight of our customers and their demands for investment of EUR 15 million will help speed-up varieties. With continued investment in the the process of bringing new value-adding traits exceptional vegetable lines in development to the market by a shortened and more reliable and coming to fruition now, it’s an exciting time automated Trait Introgression process for Syngenta and for growers. We also offer an unparalleled service and support from our James Gray, Syngenta Vegetable Seeds experienced and proficient team in the UK and Commercial Manager for UK, Eire and the across Europe.” Nordics, added: “We have now secured the commitment and investment to forge a bright This new style catalogue demonstrates the high future for the business and you our grower number of NEW varieties Syngenta will be bringing customers, and build on the exceptional to the market for 2018 and beyond. Rest assured 150-year history and legacy of the original our pipeline throughout our Vegetable range is S&G pioneers. stronger now than ever as a result of a very dedicated focused collaborative team. 6 MEET THE TEAM MEET THE TEAM JAMES GRAY Seeds Commercial Manager UKI & Nordics 07889 830213 [email protected] NIGEL KINGSTON Sales & Technical Crop Advisor (Onion, Broccoli, all Cabbage, Radish, Courgette) 07711 655526 [email protected] GEORGE HALLAM Sales & Technical Crop Advisor (Peas, Beans, Sweetcorn & Leafy) 07436 560941 [email protected] OLLY WATTS Sales & Technical Crop Advisor (Brussel Sprouts, Cauliflower & Kale) 07484 042340 [email protected] ROSIE ATWOOD Sales & Technical Crop Advisor (All crops for West UK & Ireland) 07776 997416 [email protected] LIZZIE SPRAY Trials Officer (Brassica) 07484 926808 [email protected] 7 MEET THE TEAM LUKE DUFFY Trials Officer (Broccoli & Leafy) 07484 926799 [email protected] SUE HUTCHINSON Marketing Operations Lead 07484 908946 [email protected] SIMON JACKSON Field Technical Manager - Vegetables 07484 044376 [email protected] HENRIK PEDERSEN Sales & Technical Advisor (Nordics) +45 20151763 [email protected] REBECCA STILTON Vegetable Business Manager (Crop Protection) 07894 392984 [email protected] CUSTOMER SERVICES 0845 266 0014 [email protected] 8 CLUBROOT SOLUTIONS CLUBROOT SOLUTIONS Clubroot (Plasmodiophora Brassicae) is a serious disease affecting Brassica. An estimated 10% of the total cultured area worldwide contract the disease. Syngenta has invested years of breeding to offer a high level of resistance in their Brassica varieties. Clubroot symptoms Clubroot is a soil borne fungal disease which attacks the roots of Brassica crops. It is considered as one of the most economically important diseases of cultivated crucifers. Roots affected by clubroot are swollen and distorted. The damage caused to the roots causes crops to be stunted and, in most cases, there is a reduction in yield. The pathogen survives in the soil for up to 15 years in the form of resting spores released from decayed galls. 9 CLUBROOT SOLUTIONS Syngenta’s solutions The potential of cultural practices to reduce crop losses due to clubroot are limited and chemical treatments to control the fungus are either banned, due to environmental regulations, or are not cost-effective. The best way to combat clubroot is through the breeding of resistant varieties. Syngenta has succeeded, after many years of breeding, to introduce a high level of resistance in varieties of cabbage (Chinese, White & Green), Brussels sprouts, broccoli and cauliflower. Syngenta will, over the coming years, be introducing the resistance across the Brassica range. We currently have the following varieties with Clubroot resistance: BRUSSELS BROCCOLI CABBAGE CAULIFLOWER SPROUTS Monclano Crispus Cordesa Clapton Cryptus Kilastor Clarify Kilaton Clarina Kilazol 10 BROCCOLI DISCOVER OUR VARIETIES 11 BRASSICA BROCCOLI BATORY NEW BENEFITS OF BATORY • Heavy heads • Good early and late NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest FEB MAR APR MAY JUN JUL AUG SEP OCT NOV BEANY NEW BENEFITS OF BEANY • Early maturity • Good early and late • Uniform • Open habit making it good against head rot NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest FEB MAR APR MAY JUN JUL AUG SEP OCT NOV BESTY NEW BENEFITS OF BESTY • Very good on less fertile land • Good vigour • Early maturing NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest FEB MAR APR MAY JUN JUL AUG SEP OCT NOV KEY: Sow Plant Harvest Feb Mar Apr May Jun Jul Aug Sep Oct Nov MONFLOR BATORY BESTY BEANY MONACO MONCLANO* MONRELLO VARIETY FIT OVERVIEW VARIETY * Clubroot Resistant 12 BRASSICA BROCCOLI 13 BRASSICA BROCCOLI BRASSICA Meet our expert... NIGEL KINGSTON Sales & Technical Crop Advisor (Onion, Broccoli, all Cabbage, Radish & Courgette) 07711 655526 [email protected] 14 BRUSSEL SPROUTS DISCOVER OUR VARIETIES 15 BRASSICA BRUSSEL FRIVOLE GREEN (SGB1493) BENEFITS OF FRIVOLE GREEN • Fine, frilly, fresh green open rosettes • Easy in plant length development • Sturdy in field standing SPROUTS NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest JAN FEB MAR APR MAY NOV DEC JAN FEB FRIVOLE PURPLE (SGB1600) BENEFITS OF FRIVOLE PURPLE • Green-purple fine frilly open rosettes • Easy in plant length development • Strong in field sturdiness NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest JAN FEB MAR APR MAY NOV DEC JAN FEB FRIVOLE RED (SGB1565) BENEFITS OF FRIVOLE RED • Produce deep red coloured, fine frilly open rosettes • Easy in plant length development • Sturdy in field standing NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest JAN FEB MAR APR MAY NOV DEC JAN FEB 16 BRASSICA BRUSSEL ABACUS* BENEFITS OF ABACUS • Excellent standing ability • Combines earliness with uniform cylindrical button development • Suitable for February sowings and autumn sown over-wintered young plants SPROUTS EARLY SOWING PROGRAMME KEY: Sow Plant Harvest FEB MAR APR AUG SEP NORMAL SOWING PROGRAMME FEB MAR APR MAY SEP *Abacus is sensitive to bolting and should not be planted before 25th April. GLADIUS BENEFITS OF GLADIUS • Early mid-season variety with the possibility to plan a second planting • Harvests from the end of September to mid November • Sturdy plants, very good cylindrical setting • Easy deleafing • Dark, smooth buttons with a mild taste NORMAL SOWING PROGRAMME KEY: Sow Plant Harvest FEB MAR APR MAY SEP OCT NOV For information on clubroot solutions see page 8-9 17 BRASSICA BRUSSEL SGB1594 NEW BENEFITS OF SGB1594 • Mid November to • Very easy deleafing December variety • Mild taste • Tall stem • Very good for • High number of sprouts mechanical cleaning • Sturdy plants • Very
Recommended publications
  • SMOKY ROMESCO CAULIFLOWER Kale with Red Peppers, Dried Apricots & Feta, Roasted Potatoes
    SMOKY ROMESCO CAULIFLOWER Kale with red peppers, dried apricots & feta, roasted potatoes COOK TIME SERVINGS CALORIES PER SERVING MENU 35 MIN 2 680 GLUTEN-FREE We love the smoky, tangy complexity of Spanish INGREDIENTS (11 ITEMS) WHAT YOU’LL NEED romesco sauce — a versatile condiment 1 oz Dried apricots medium & large sauté pans typically made with roasted red peppers, nuts, 9 ½ oz Red potatoes 2 baking sheets and vinegar. Inspired by the bold flavors of that 9 ¾ oz Cauliflower mixing bowls classic sauce, we seasoned roasted cauliflower ½ oz Hazelnuts T measuring cup & spoons florets with sweet and smoky paprika, 4 ¼ oz Green kale oven mitt then finished them in a vibrant red pepper ¼ oz Chives cooking oil vinaigrette. Sautéed kale (strewn with roasted 1 tsp Smoky Spanish-style seasoning salt & pepper peppers, dried apricots, and hazelnuts) forms 1 ¼ tsp Sweet & smoky paprika a nourishing base for the dish, while tender 1 oz Roasted red peppers ALLERGENS roasted potatoes make a savory side. 2 oz Feta cheese M T TREE NUTS (hazelnuts) 2 oz Roasted red pepper M MILK cider vinaigrette KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance Group’s Gluten-Free Safe Spot Program. GREEN CHEF IS PROUD to be a USDA Certified Organic company. Wash and dry fresh produce. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food allergens. All produce and eggs are organic unless otherwise labeled. Questions? Contact us at (888) 236-7295.
    [Show full text]
  • Chapter 1 Definitions and Classifications for Fruit and Vegetables
    Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
    [Show full text]
  • Investigation on the Relationship Between Morphological And
    agronomy Communication Investigation on the Relationship between Morphological and Anatomical Characteristic of Savoy Cabbage and Kale Leaves and Infestation by Cabbage Whitefly (Aleyrodes proletella L.) Agnieszka Marasek-Ciolakowska 1,* , Grazyna˙ Soika 2 , Wojciech Warabieda 2 , Urszula Kowalska 1 and Dariusz Rybczy ´nski 2 1 Department of Applied Biology, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; [email protected] 2 Department of Plant Protection against Pests, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland; [email protected] (G.S.); [email protected] (W.W.); [email protected] (D.R.) * Correspondence: [email protected] Abstract: The cabbage whitefly (CW), Aleyrodes proletella (L.) (Hemiptera: Aleyrodidae), is an im- portant pest in Brassica oleracea L. crops. Little is known about the mechanisms of resistance to CW of savoy cabbage and kale cultivars. Light microscopy (LM) and scanning electron microscopy (SEM) analysis were used to determine the relationship between the morphological and anatomical features of savoy cabbage (Brassica oleracea L. convar. capitata (L.) Alef. var. sabauda L.) and kale (Brassica oleracea L. convar. acephala (DC.) Alef. var. sabellica L.) leaves and host suitability to col- onization by CW. Two kale cultivars, “Redbor” and “Starbor”, and two savoy cabbage cultivars, “Gloriosa” and “Alcosa”, that differed in the degree of infestation by A. proletella were taken for Citation: Marasek-Ciolakowska, A.; histological analysis. The lowest infestation by all forms of A. proletella was observed on savoy Soika, G.; Warabieda, W.; Kowalska, cabbage cultivar “Alcosa” and kale cultivar “Starbor”.
    [Show full text]
  • December- Cabbage
    Harvest of the Month | Family Newsletter Cabbage abbage is a hardy vegetable that grows in vari- ous shades of green as well as red (purple). The shape of the cabbage head varies from round to flattened or pointed. Most varieties have smooth leaves, but Savoy cabbage has crinkly textured leaves. Usually, the leaves at the center of the head are eaten rather than the outer leaves. If purchased at a store, these outer leaves have usually been removed. Raw cabbage has a naturally peppery flavor. Did you know? Many vegetables evolved from the original wild cabbage including broccoli, brussels sprouts, cauliflower, collard greens, kale, and kohlrabi. There are at least 100 types of cabbage grown throughout the world. The most common types grown in the United States are Green, Red, and Savoy. The most common types of Chinese cabbage are Bok Choy and Napa cabbage. Cabbage is composed of 90% water. The inner leaves of cabbage are often lighter in color than the outer leaves because they are protected from sunlight by the surrounding leaves. Kimchee and sauerkraut are fermented products made from cabbage. Selection Handling Look for cabbage heads that are heavy for their size Remove the outer layer of leaves. Cut the cabbage head with even coloring and with fairly thick, pliable leaves. in quarters. Rinse under cold running water. Do not Pre-cut cabbage may have already lost some of its nu- wash cabbage until you are ready to use it. Avoid slic- trient content. ing or shredding cabbage in advance as this will cause it to lose some of its vitamin C content.
    [Show full text]
  • Vegetable of the Week Brussels Sprouts & Cabbage
    Vegetable of the Week Winter Share -1st Harvest Brussels Sprouts & Cabbage Nov. 1st - 6th, 2004 The next delivery is next week: the week of November 8th-13th What’s in Your Box OB WRITES B … Please note: this box summary is written the week before you receive your box. Some guesswork is Welcome to your 2004 winter share involved: some things may be in your box that are not listed, and some listed things may not be in the Once again, we are now in the final box. As always, be sure to thoroughly wash all of your vegetables. stretch of the vegetable season. There ROOT CROPS BRASSICAS are fewer crops left in the fields and the ◆Carrots ◆Cabbage - red or green box is starting to become a combination ◆Potatoes-Prince Hairy variety ◆Brussels Sprouts-on the stalk ◆Sunchokes - a.k.a. Jerusalem arti- of hearty frost tolerant crops and storage COOKING GREENS chokes, see email for recipes & tips ◆ crops. This week’s box includes Spin- ◆Rutabaga-maybe, a purple & white root Spinach- a great bag; may ach, Kale, Cabbage, Brussels Sprouts, be a little muddy ◆ Sage, Rutabagas, and Lettuce fresh from HERBS Kale - topped, Winterbor ◆ the ground. The rest of the box is filled Sage FRUITING CROPS with those great storage crops which just ◆Butternut or Buttercup Squash keep coming at you--including more Po- Brussels Sprouts SALAD GREENS ◆Lettuce - red leaf and/or green ALLIUMS tatoes, Carrots, Onions, and Sunchokes on the stalk romaine hearts ◆Onions (note that the Beets in next week’s box are yet to be harvested and therefore will be fresher than usual for a winter Last Week’s Activities by Jessica, our Crew Leader share).
    [Show full text]
  • Breeding, Genetics and Models
    2 BREEDING, GENETICS AND MODELS The classic triangle of U (1935) (Fig. 1.2) shows the inter-relationships of brassicas based on their chromosome numbers and 2n genome descriptors. These species can be inter-crossed using embryo rescue, fusion and other methods. In addition, massive opportunities are emerging from studies of model brassicas such as thale cress (Arabidopsis thaliana) and Wisconsin Fast PlantsTM that identify genes and their products which can be applied in crop species. Further, some breeders are now working with the less well known species in Brassicaceae, such a Brassica carinata, to extract valuable genes for resistance to pathogens, pests and other economic characters. The Brassicaceae is one of the most flexible plant families in terms of interspecifc and intergenomic crosses. Rapid progress is being made in our understanding of their component genes, genomic interactions, protein products and resultant phenotypic characteristics, leading eventually to even wider and more diverse crosses. Concurrently, restriction fragment length polymorphism (RFLP) and linkage maps are being made for most of the major species, and these have shown many common chromosome linkage groups occurring across these species. This is encouraging the research into the potential of single gene transfer into economic crops from the model types. GENOMIC CHARACTERS AND TAXONOMY The following six Brassica species, plus Raphanus sativus, radish 2n = 18, have been inter-crossed, with varying levels of difficulty requiring embryo culture or fusion to obtain hybrids: Brassica nigra Koch, black mustard, 2n = 16; Brassica carinata Braun, Ethiopian mustard, 2n = 34; Brassica juncea L. Coss, brown mustard, 2n = 36; Brassica napus, swede or rutabaga, rape or oilseed rape (canola) 2n = 38; Brassica rapa, turnip and Chinese cabbage, 2n = 20; and Brassica oleracea, cole crops, 2n = 18.
    [Show full text]
  • Cabbage Abbage Is a Hardy Vegetable That Grows in Vari- Ous Shades of Green As Well As Red (Purple)
    Harvest of the Month | Family Newsletter Cabbage abbage is a hardy vegetable that grows in vari- ous shades of green as well as red (purple). The shape of the cabbage head varies from round to flattened or pointed. Most varieties have smooth leaves, but Savoy cabbage has crinkly textured leaves. Usually, the leaves at the center of the head are eaten rather than the outer leaves. If purchased at a store, these outer leaves have usually been removed. Raw cabbage has a naturally peppery flavor. Did you know? Many vegetables evolved from the original wild cabbage including broccoli, brussels sprouts, cauliflower, collard greens, kale, and kohlrabi. There are at least 100 types of cabbage grown throughout the world. The most common types grown in the United States are Green, Red, and Savoy. The most common types of Chinese cabbage are Bok Choy and Napa cabbage. Cabbage is composed of 90% water. The inner leaves of cabbage are often lighter in color than the outer leaves because they are protected from sunlight by the surrounding leaves. Kimchee and sauerkraut are fermented products made from cabbage. Selection Handling Look for cabbage heads that are heavy for their size Remove the outer layer of leaves. Cut the cabbage head with even coloring and with fairly thick, pliable leaves. in quarters. Rinse under cold running water. Do not Pre-cut cabbage may have already lost some of its nu- wash cabbage until you are ready to use it. Avoid slic- trient content. ing or shredding cabbage in advance as this will cause it to lose some of its vitamin C content.
    [Show full text]
  • Brussels Sprouts, Is a Tall-Stemmed Cabbage in Which the Axillary Buds in the Axis of Each Leaf Form Tiny Heads Or Sprouts
    BBrusselsrussels ssproutsprouts Brassica oleracea agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA 2012 Printed and published by Department of Agriculture, Forestry and Fisheries Design and layout by Directorate Communication Services Obtainable from Resource Centre Directorate Communication Services Private Bag X144 PRETORIA 0001 Disclaimer This document has been compiled by the Department of Agriculture, Forestry and Fisheries and every effort has been made to ensure the accuracy and thoroughness of the information contained herein, and the department cannot be held responsible for any errors, omissions or inaccuracies in such information and data, whether inadvertent or otherwise. The Department of Agriculture, Forestry and Fisheries, therefore, accepts no liability that can be incurred resulting from the use of this information. BBrusselsrussels ssproutsprouts Brassica oleracea Content Origin and distribution ........................................................................... 1 Soil and climatic requirements .............................................................. 1 Uses ..................................................................................................... 2 Cultivation practices ............................................................................. 2 References ........................................................................................... 8 Department of Agriculture, Forestry and Fisheries Origin and distribution Brassica oleracea
    [Show full text]
  • Greens Recipes
    GREENS RECIPES RECIPES FOR GREENS I am an artist who, after obtaining recipes from cookbooks and the Internet, cooks and eats his models. I don’t follow instructions literally as to quantities and cooking times, and make many substitutions. I also supplement recipes with seasonal items from my garden and from farmers markets. I have painted (and eaten) over 195 varieties of peppers and over 40 varieties of eggplant. As you will see from the paintings, some “greens” are purple, red, gold, or multi-hued although grouped under the single generic label “greens.” All can be purchased seasonally at farmers markets as seedlings or ready to eat. These hardy veggies are very forgiving in the kitchen; some can be left on the stove for hours. This makes them suitable to accompany miscellaneous bones sold as shanks, hocks, and jowls. For sharecroppers in the Southern United States, these were the only animal parts they could afford so they developed tasty recipes. You’ve probably seen animal bones displayed at the meat counter. Until you’ve tried cooking them, you won’t know how little meat can be pried loose even after hours on the burner. Many of them are used primarily for flavoring greens. The following recipes were taken from various sources and modified. I have tried each at least once. Some greens remained so bitter even after hours in the pot that I didn’t cook them a second time. Others were flavorful but required hours on the stove and yielded more leftovers than people wanted to eat. Spelling of the names varies from one recipe to another and many are sold under synonyms.
    [Show full text]
  • Pork Medallions with Apples and Mustard
    K dney Pork medallions with K tchen apples and mustard Prep: 15 mins • Cook: 30 mins • Serves: 4 This is a delicious and hearty high protein dish, low in salt, potassium and phosphate which makes it perfect as a post dialysis meal. Ingredients 2 teaspoons Dijon or wholegrain mustard 4 pork medallions (approx. 140g each) 50g unsalted butter 1 tablespoon olive oil Black pepper 1 eating apple 2 teaspoons dried sage 1 onion 300g savoy cabbage 100ml low salt chicken stock 1 swede (approx. 600g) Carbohydrate The swede and apple are the main sources of carbohydrate. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment. Phosphate/ potassium Following the serving sizes provided in this recipe, this dish is low in both potassium and phosphate. Swede is naturally lower in potassium so makes a good choice to accompany this meal. Boiling the swede and savoy cabbage, draining and discarding the waters helps to reduce the potassium content. The pork will contain some phosphate if you have been prescribed a phosphate binder, ensure you take them with this dish. Protein This is a high protein dish, therefore a perfect meal for anyone receiving dialysis. If you have been advised to reduce your protein intake then use a smaller, 100g portion of pork. Special diets Gluten free: Use a gluten free stock cube. Healthier option This fat content of this meal could be reduced further by using Everyday dish a low fat spread in place of butter and by using the oil more sparingly.
    [Show full text]
  • Selected Fruits and Vegetables: Comparison of Nutritional Value and Affordability
    Food Analysis, Food Quality and Nutrition Czech J. Food Sci., 33, 2015 (3): 242–246 doi: 10.17221/353/2014-CJFS Selected Fruits and Vegetables: Comparison of Nutritional Value and Affordability Michaela SUCHÁNKOVÁ1, Zlata KAPOUNOVÁ1, Marcela DOFKOVÁ1, Jiří RUPRICH1,2, Jitka BLAHOVÁ1 and Iva KOUŘILOVÁ2 1Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic; 2Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Abstract Suchánková M., Kapounová Z., Dofková M., Ruprich J., Blahová J., Kouřilová I. (2015): Selected fruits and vegetables: comparison of nutritional value and affordability. Czech J. Food Sci., 33: 242–246. We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated and subsequently complemented by food prices. The study was focused on elderly people over 65 years. The nutrient density score for vegetables was found significantly higher than that for fruit (P < 0.001), which implies that vegetables provide a higher amount of nutrients per energy unit. The highest nutrient- to-price ratio was observed for carrot, savoy cabbage, head cabbage, pepper, kohlrabi, green peas, and potatoes. Our results can help consumers identify affordable nutrient-rich types of fruit and vegetables and maximise the nutrient-to-calorie ratio. Keywords: dietary cost; elderly people; nutrient profile; nutrient score Fruit and vegetables (F&V) provide essential com- they are at greater risk for nutritional deficiencies as ponents of a balanced diet and are ranked as nutrient- compared with younger adults (Schröder et al.
    [Show full text]
  • Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley
    Special Report 1064 January 2006 S 105 .E55 no. 1064 Jan 2006 Copy 2 Uutcros sing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley DOES NOT CIRCULATE Oregon State University Received on: 06-28-06 Oregon State I Extension Special report UNIVERSITY Service t1t41 I yt!r_.4.3 a Oregon State University Extension Service Special Report 1064 January 2006 Outcrossing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley James R. Myers Oregon State University Outcrossing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley James R. Myers Summary The oilseed mustards known as canola or rapeseed (Brassica napus and B. rapa) are the same species as some vegetable crucifers and are so closely related to others that interspecific and intergeneric crossing can occur. Intraspecific crosses (within the same species) readily occur among the following: • B. napus canola with rutabaga and Siberian kale • B. rapa canola with Chinese cabbage, Chinese mustard, pai-tsai, broccoli raab, and turnip Interspecific crosses (between different species) can occur among the following: • Occur readily: B. napus canola with Chinese cabbage, Chinese mustard, pai-tsai, broccoli raab, and turnip • Occur more rarely: B. napus or B. rapa canola with the B. oleracea cole crops (cabbage, kohlrabi, Brussels sprouts, broccoli, cauliflower, collards, and kale) Intergeneric crosses (between species of different genera) are possible with varying degrees of probability: • B. napus or B. rapa canola with wild and cultivated radish (Raphanus raphanis- trum and R.
    [Show full text]