The Food Coach

Healthy Food Database - Nasturtium

Nasturtium leaves resemble small lily pads. They are bright green in colour, round, and have a central stem. The plants themselves are flowering trailing vines with yellow, orange and magenta blooms. The blooms are edible and are extremely high in the naturally occurring carotenoid lutein - known as the eye vitamin. The name "Nasturtium" comes from the Latin words for nose (nas), and tortum (twist); essentially "twisted nose". It was named for the reaction on a person's face after biting into the peppery, bittersweet flowers. It's not just the flowers and buds that are packed with a zippy flavor; the young leaves are tender and edible as well.
Category: Cheese
In Season: Spring
To Buy: Buy in packs or grow them at home in pots or in the garden
To Store: Store in the crisper section of the fridge for a few days only. The leaves will store longer than the flowers. They are best stored in plastic in the container they come in.
Tips & Tricks: Use in salads

Nutrition (100 Grams):

Weight (grams): 100
Carbohydrates, g: 6
Fibre, g:
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 124
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 2
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions.

Contraindications:
Excess accumulation may play a role in development of heart disease.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Cold and Flus
Eye Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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