|Recipe’s Personal Background||How did you learn this recipe?||Cookbook from Trás-os-Montes.|
|Is there some memory/historical event connected to this recipe?||Memories of my mother-in-law’s.Visits to my mother-in-law’s.|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||Memories of my mother-in-law’s. Visits to my mother-in-law’s.|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||This dish is usually made with green beans and its name was taken from its resemblance with small yellow and green fishes; it is related with the lower strata of society and with the inland countryside.
In the mid-15th century, Portuguese sailors took the batter technique to Japan, creating tempura.
|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?
|The whole country|
|Season (season this food is linked to)||This recipe is linked to the rainiest seasons, when
|Ingredient||Nutritional Importance||Health Benefits|
|Wheat flour||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.|
|Eggs||Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.||The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.|
|Black pepper||Excellent source of fibre, vitamin K, iron and copper. Good source of vitamin C, calcium, magnesium and potassium.||It improves digestion and gut health.|
|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.|
|Asparagus||They are a great source of folic acid, vitamin C, vitamin B6, calcium, and iron. Good source of fibre, particularly fructo- oligosaccharides (FOS).One portion of asparagus (140 g) approximately contains 25 kcal.||The health benefits they provide are due to their composition in folic acid, which reduces the risk of atherosclerosis. They are a natural diuretic that also promotes the growth of beneficial bacteria in the colon, thus contributing to the health of the digestive tract.|
|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.|