Vine Leaves

Vine Leaves

Often served stuffed with rice, the vine leaf is a true emblem of Mediterranean cuisine! In addition to allowing the realization of original and exotic meals, its nutritional assets are numerous. Discover here the secrets of the vine leaf as well as our advice to preserve it and use it in cooking!

What is the vine leaf?
The vine leaf is used in cooking to make the famous Dolmas or stuffed vine leaves. This dish is very popular in the Mediterranean and Oriental regions and is also eaten in Asia and in some regions of India. This product from the vine is known for the meticulous and tedious preparation that it requires. Thus, preparing the vine leaf is a way to show its hospitality and friendliness. This is why grape leaves are very present to celebrate family meals throughout the world. In France, although less consumed, the vine leaf allows the realization of delicious recipes revisited!

The health and nutritional benefits of the vine leaf
Low in calories, the vine leaf is a fairly refined ingredient. From a nutritional point of view, we must emphasize its richness in carbohydrates, essential sources of energy. The vine leaf contains very little lipids, but a good quantity of proteins and dietary fibers. A real asset since it participates in the digestive balance and in the regulation of the intestinal transit. Depending on the vine variety and the season, the vine leaf contains several elements characteristic of grapes: polyphenols, vitamins, etc. These antioxidant molecules promote immunity and help fight against premature aging of cells.

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