Carciofi 60%
Olio di semi di girasole
olio extravergine di oliva 6%
Sale marino
Aglio, peperoncino
Acidificanti: Acido citrico, Antiossidante: acido ascorbico.
Informazioni aggiuntive
Carciofo
| Area di Provenienza della Materia Prima | Province of Foggia / southern part of Salerno – Italy |
|---|---|
| Apporto Nutrizionale | Good potassium content, with sodium, calcium, magnesium and phosphorus. The fresh vegetable is rich in vitamin B (B1, B3, B5, and B9), vitamin K1 and beta carotene. It is also rich in flavonoids like rutin, quercitin, Ψ-taraxasterolus, luteolin and soluble fiber like inulin. Full of antioxidant like cynarine, caffeic acid and chlorogenic and neoclorogenic acid. Also, among the polyphenols it is rich in tannins. |
| Periodo di Trasformazione | From the first week of April to the fourth week of May. |
| Curiosità | The scientific name of these little artichoke is Cynara Scolymus: Cynara derives from greek “ash” and Scolymus means thorny, pointed just like the artichoke’s leaves. |
