Place: Cachopo, Portugal
|Recipe’s Personal Background||How did you learn this recipe?||Maria learned this recipe with her family. Some of her relatives were also baker; so, bread was a common feature of her meals. When bread was too hard to eat, migas were made for a meal, usually served with fish or fried meat.|
|Is there some memory/historical event connected to this recipe?||No|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||No|
|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?||No|
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
|Bread is a crucial element in Portuguese cuisine since very ancient times. It’s use to say: “if there no bread at home, then there is nothing to eat”.|
|Season (season this food is linked to)||Bread is available all over the year.|
|Ingredient||Nutritional Importance||Health Benefits|
|Wheat flour (bread)||Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour||Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant. There are wheat flours enriched with specific vitamins or minerals which, in some cases, can fulfil nutritional deficiencies.|
|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.
|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.|