Unico - Interesting Facts about Meditteranean Foods

Unico - since 1917 - bringing real taste home

Tomatoes:

The tomato are the world’s most popular fruit. More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit- the banana
Tomatoes are rich in vitamins A, C, Calcium and fiber and are cholesterol free. An average size tomato boasts only 35 calories. New medical research suggests that the consumption of lycopene – (the ingredient that makes the tomato red), is an antioxidant noted for its ability to reduce the risk of prostate cancer in men
Tomatoes also contain carotenoids, beta carotene, which are antioxidants,and offer protection against premature aging, cancer, heart disease and cataracts.
Tomatoes are lipophilic, which means their nutritional value is increased by being cooked. Cooked tomatoes may be more beneficial to your health than raw tomatoes

Beans:
Beans are high in carbohydrates, fiber, iron, and folic acid, yet contain little or no fat and no cholesterol. They have been shown to help lower cholesterol, fight certain types of cancer, & normalize blood sugar.

Nutrition Notes

According to The Wellness Encyclopedia of Food & Nutrition, beans are high in folic acid, which protects against birth defects and some forms of cancer in women.
Beans are one of the best sources of soluble fiber, which has been shown to help lower serum cholesterol and stabilize blood sugar. Insoluble fiber is also considerable in beans.
Beans contain no cholesterol, and are low in fat.
Unico is the leading distributor of beans. No other brand has better national distribution under a single brand

Olives:
Ripe green olives: are oilier than under ripe ones. Olives that are tree ripened turn dark brown or black naturally, and while the majority of these olives are used for oil, the rest are brine- or salt-cured; they are usually packed in olive oil or a brine or vinegar solution.

Spanish olives: are picked young, soaked in lye, and then fermented in brine for 6 to 12 months. When bottled, they’re packed in a weak brine and sold in a variety of forms, including pitted, unpitted, or stuffed with foods such as pimientos, almonds, onions, and jalapenos.

Manzanilla: This is the common variety of Spanish green olive that is available either pitted or un-pitted. Manzanillas are also popular for stuffing, including with the pimento, as well as with more adventurous stuffings such as garlic, almonds or feta cheese. Note: Sicilian olives are similar to manzanillas and are often available in olive bars, with similar stuffings.

Kalamata (calamata): A popular Greek black olive that is harvested fully ripened and has a rich, salty flavor. These olives are not picked until they are fully tree-ripened, and so have a dark purple color and are soft and juicy. These are the olives typically found in Greek salads.

Preparation, uses, and tips: A staple of Mediterranean cuisines, are most often used as finger foods. Cooks also use them to flavor everything from pizzas to martinis. Olives can also be used in salads, spreads, and breads, and make a great visual and flavor accent in meat and vegetable dishes. Put olives on pasta for more flavor. Substitute pitted Kalamata olives for the black olive rings that typically appear on pizza.

Nutrition Notes

Recent studies show that olives and olive oil actually help to lower blood cholesterol levels and reduce the risk of heart attacks and certain cancers. Olive oil is rich in mono-unsaturated fats and contains no cholesterol. Many nutritionists and medical groups including The National Heart Foundation are now recommending olive oil as the healthy substitute for other fats in the diet.
Nutritional Highlights for Olives, ripe, canned, 1 large (4.4g):
- Calories: 5
- Protein: 0.03g
- Carbohydrate: 0.275g
- Total Fat: 0.47g
- Fiber: 0.14g
One single olive contains:
- Calcium and iron
- Vitamins A, C and E
- Monounsaturated fatty acids in high levels – Natural anti-oxidants

Olive Oils:
Recent studies show that olives and olive oil actually help to lower blood cholesterol levels and reduce the risk of heart attacks and certain cancers.

Olive oil is rich in mono-unsaturated fats and contains no cholesterol. Many nutritionists and medical groups including The National Heart Foundation are now recommending olive oil as the healthy substitute for other fats in the diet.

One single olive contains:

Calcium and iron
Vitamins A, C and E
Monounsaturated fatty acids in high levels – Natural anti- oxidants

Artichokes:

Artichokes are low in calories and sodium, have no fat and no cholesterol
Artichokes as a part of a low-fat high fiber diet can help reduce the risk of certain types of heart disease, cancers and birth defects
Thanks to this positive effect on managing cholesterol, Globe Artichoke may also be used to help prevent arteriosclerotic changes in the blood vessels - where fatty plaques build up inside the wall of the artery and reduce blood flow, pushing up blood pressure - thus protecting against heart disease

Eggplants:

Eggplants are like potatoes in one respect. As long as you keep the fat off them, they’re a low-calorie food. An 84 gram serving (barely 3 ounces) has only 25 calories as well as 2 grams of dietary fiber, 5 grams of carbohydrates and 1 gram of protein. A serving also contains 2% of the RDA for vitamin C and iron.

Eggplant may have some beneficial effects on stomach cancer. It may help to lower blood cholesterol and counter the negative effects that fatty foods produce in the blood. Eggplant also acts as a diuretic.

Though commonly thought of as a vegetable, eggplant is actually a fruit, specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round.

Hot Peppers:

Hot pepper provides a surprising array of health benefits from aiding digestion to improving respiratory health and reducing heart disease. Believe it or not it can even provide relief from pain.

Heart health. Cultures that cook with large amounts of hot peppers suffer significantly lower rates of heart attack and heart disease. That's in part because capsaicin works in the blood to lower cholesterol and triglyceride levels. It also reduces blood platelet aggregation and helps the body dissolve fibrin, a substance integral to the formation of blood clots, reducing strokes and pulmonary embolism.

Respiratory relief. You already know when you eat hot food your nose begins to run. What you may not know is that capsaicin also loosens mucus in your sinuses and chest, which can help prevent bronchitis and emphysema.

Healthy digestion. People used to think hot peppers caused stomach ulcers. Today we know that they actually help prevent the formation of ulcers by killing harmful bacteria in the stomach, and promote the build-up of a healthy mucus lining in the stomach. They also stimulate the production of saliva and gastric juices, improving digestion.

A metabolic boost. When you eat hot peppers, you sweat. An unpleasant side effect, right? But it turns out that this process of thermogenesis (the elevated production of heat by the body) speeds up your metabolism for up to twenty minutes after you've eaten the pepper, which promotes weight loss. So look on the bright side-you burn calories just sitting there!

Sundried Tomatoes:

Low in calories, the tomato is also rich in vitamin A, B & C. Diuretic, laxative and refreshing, it blends perfectly with many seasonings and can be used in various salads,and garnishes for cold salads. It is also a good accompaniment to tuna fish, salt cod, sardines, and red mullet, as well as beef, veal, chicken, and eggs.

GIARDINIERA:

Use giardiniera and pickled pepper liquids to make flavorful marinades. When combined with a little olive oil and chopped fresh herbs, or added to bottled Italian salad dressing, you'll have a great-tasting marinade.
The marinated veggies are great for snacking on straight from the jar or become an innovative addition to a crudité platter.
The mixed vegetable liven up turkey, chicken or ham sandwiches, as well as hamburgers.
Add some giardiniera to any mayonnaise-based salad, such as potato salad or macaroni salad.

PASTA:

Pasta has always been a top nutrition player in our diets, and now this delicious food provides even more benefits
Pasta is fortified with folic acid. Folic acid are important throughout our lives. In a woman’s childbearing years, folic acid is a key nutrient because it helps to prevent some birth defects. There is also new evidence that folic acid may protect against heart disease and some types of cancer
A half cup of cooked pasta contains a mere 99 calories, less than half a gram of fat and less than 5 milligrams of sodium.
Pasta is high in complex carbohydrates, which help give you energy.
An article in the February 1998 issue of The Journal of The American Medical Association reveals that increasing intake of folate and vitamin B6 may help women from developing coronary heart disease. Folate & B6 plays an important role in metabolism, reducing homecysteine levels.

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