|Recipe’s Personal Background||How did you learn this recipe?||By socializing with friends and to find out this dish on several tables.|
|Is there some memory/historical event connected to this recipe?||It is a very old recipe and a technique to preserve carrots. This is a recipe present in almost all occasions.|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||_|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||_|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||_|
|Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?||This recipe is present at almost all meals in Algarve, however, in this region, it is possible to find native varieties of carrots such as the purple carrot.|
|Season (season this food is linked to)||All over the year|
|Ingredient||Nutritional Importance||Health Benefits|
|Carrots||Good source of fibre, magnesium, niacin, potassium, vitamin B6 and vitamin C. Excellent source of beta-carotene and vitamin A.||Several studies have shown a relation between rich carotene diets and the reducing risk of heart disease. The ingestion of carrots can contribute to prevent vision related ailments, as the antioxidant power of beta-carotene can prevent macular degeneration and cataracts.|
|Garlic||Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.||Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
|Onion||Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.||It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.|
|Coriander (Coriandrum sativum)||Great source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, magnesium, phosphorus and potassium. It contains phytochemicals.||Coriander benefits the digestive system, promoting intestinal peristaltic movements and thus, helping digestion. It contains linalol, an essential oil which can help to detoxify the liver. Its composition in vitamins and phytochemicals gives it a high anti- oxidant power, preventing cell degeneration by free radicals.|
|Vinegar||It contains phenolic compounds, which have antioxidant properties.||Without relevant benefits.|
|Olive oil||Source of mono-unsaturated fat. It contains vitamins E and K.||The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||No|
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||No, there is no treatment based on this recipe.|