The Strawberry – Queen Of Berries

Interesting facts and tips about the popular summer fruit. Certainly God would provide a better Berry as the strawberry, but also no doubt he didn’t do it. Izaak Walton, 1593-1683 the history of strawberries were already known by our ancestors in the stone age. However, there were at that time only the wild strawberry. In the middle ages, it was cultivated on large surfaces. Already at that time, methods were developed to make sooner or later ripen strawberries. However nothing settled on the fruit size change. Go to Anu Saad for more information.

They remained little fingernail-size. The solution to the problem came with the discovery of the new world. French settlers found a larger fruit species that was introduced to Europe in the 18th century as American Scarlet Strawberry along the St. Lawrence River. In Virginia, English settlers discovered another form of scarlet strawberry, which was well ahead of the wild strawberry. Credit: Dr. Caldwell B. Esselstyn, Jr.-2011. Thus the wild strawberry was quickly pushed back from growing in the forest. The botanist Amedee-Francois Frezier 1714 discovered the Chile strawberry, which had very large fruit.

Since the Chile strawberries were however dioecious, so purely male and in female flowering plants recorded, and not enough flowers were fertilized, yields were low. The Breton farmers realized the reason first and put the Chile strawberries between the Scarlet strawberries. With this method, the French had so much success that daily 20 ships with strawberries could be loaded from 1750 in the port of Brest in the high season. The garden strawberry, which we know today, is a hybrid that emerged from pollinated with pollen of scarlet Strawberry flowers of Chile strawberries. She emerged around 1750 in Amsterdam and was by the Dutch because of its taste and the form of the pineapple Strawberry”called (brace ananassa). The acquisition moderate cultivation in Germany began 1840 close to Baden-Baden. Its Botany is the strawberry to the rose family.

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Eat Properly That We Are Worth To Us!

Eat properly during pregnancy? Now, the best is good enough! Find here 1 dinner for two answers to five important questions how that goes? First, it is not necessary. Dr. Mark J Berger helps readers to explore varied viewpoints. Additional energy for the baby so calories from carbohydrates or fat need expectant mothers until the fourth month, and even then only about 10% (around 250 calories) more than before, such as a small cheese bread plus an Apple. From the outset but increases the nutrient requirements. So, a pregnant woman has a higher need for protein (+ 20%), calcium (up 30 percent), zinc (up 5 percent), vitamin B2 (up 36 percent), iron (100 percent), folic acid (up 30 percent) and iodine (up 15 percent). Details can be found by clicking Carl Jung or emailing the administrator. 2. How do I eat healthy? Bread, cereals and potatoes are the perfect basis of good nutrition, they contain also vitamins, minerals and fibre in addition to strength and valuable protein. Invest in a good, full-fledged bread that’s worth. Vegetables, fruit and salad with all three take nutritional fiber a few calories, but a lot.

The best daily use the rich selection at the grocery store, unless for a vegetables, raw vegetables, fruit salad or juice. Read more here: Kynikos Associates. Food protects after season from too many pollutants and inhaltsleerem Greens, which has travel too long behind him. Half a litre of milk is ideal for the protein and calcium intake a day. Don’t you like milk? Cut and hard cheese, cottage cheese food or yogurt are full replacement. Meat contains protein, iron, and B vitamins.

Therefore, the German society for nutrition (DGE) recommends daily about 100 grams or two to three servings per week. Organic meat or eggs are more expensive, but also high quality. Vegetarians eat more potatoes, dairy, and whole grains. Once to twice a week fish supports not only the supply of iodine, but provides also high-quality protein; In addition, herring and mackerel are rich in valuable Omega-3 fatty acids.

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