bannerHON
img
HONnews
HONnews
img PATIENT / PARTICULIER img PROFESSIONNEL DE SANTE img WEBMESTRE img
img
 
img
HONcode sites
Khresmoi - new !
HONselect
News
Conferences
Images

Themes:
A B C D E F G H I
J K L M N O P Q
R S T U V W X Y Z
Browse archive:
2019: S A J J M A M F J
2018: D N O S

 
  Other news for:
Food
 Resources from HONselect
Getting Zesty With Citrus Fruits

By Len Canter
HealthDay Reporter

THURSDAY, May 30, 2019 (HealthDay News) -- Want to be part of the movement to limit food waste of all kinds? One tasty way is to get the most from all your citrus fruits by using the zest, the brightly colored top layer of peel.

Tangy citrus zest is a natural antioxidant. It's also a "free" food, because it has practically zero calories, yet is full of flavor thanks to the natural oils that give grapefruit, oranges, lemons and others their strong scents. Unlike the underlying white pith, the zest is not bitter.

The best way to zest? Pick up an inexpensive super-slim microplane. The tiny grater holes create a fine zest when you run the fruit along its length. They stay sharp, plus the tool is dishwasher safe (though a quick rinse might be all it needs after use).

Choose organic citrus to avoid ingesting any pesticides that can linger on the peel. Wash the whole fruit under cold running water, then carefully shave off the fragrant skin, stopping short of the pith.

Mix zest with olive oil and minced garlic for a savory, fresh-tasting marinade for chicken. Make flavored cooking oil by stirring citrus zest into a beaker of extra-virgin olive oil. Use zest to enhance baked goods -- cut the sugar in traditional recipes by half, then add a teaspoon of zest to add unique flavor.

Zest is also a great way to finish off your favorite sauteed vegetables along with a squeeze of juice. This lemony spinach recipe makes a great side with no added salt, especially good for anyone looking to limit their sodium intake.

Citrus Spinach

  • 2 teaspoons extra-virgin olive oil
  • 6 cups baby spinach
  • 2 teaspoons fresh lemon or lime zest
  • 4 teaspoons fresh lemon or lime juice

Heat a skillet over medium heat. Add the oil, spinach and zest. Cook one to two minutes, turning leaves until they wilt. Add the juice, stir once more and serve.

Yield: 2 side-dish servings

More information

The USDA has everything you need to know about limes, lemons and other citrus fruits.

Copyright © 2019 HealthDay. All rights reserved. URL:http://consumer.healthday.com/Article.asp?AID=745982

Resources from HONselect: HONselect is the HON's medical search engine. It retrieves scientific articles, images, conferences and web sites on the selected subject.
Sodium
The list of medical terms above are retrieved automatically from the article.

Disclaimer: The text presented on this page is not a substitute for professional medical advice. It is for your information only and may not represent your true individual medical situation. Do not hesitate to consult your healthcare provider if you have any questions or concerns. Do not use this information to diagnose or treat a health problem or disease without consulting a qualified healthcare professional.
Be advised that HealthDay articles are derived from various sources and may not reflect your own country regulations. The Health On the Net Foundation does not endorse opinions, products, or services that may appear in HealthDay articles.


Home img About us img MediaCorner img HON newsletter img Site map img Ethical policies img Contact