[Article updated on 19/09/2023]
Fruits and vegetables are low-calorie foods, rich in nutrients and with many beneficial properties. They are characterized by a high water content (80-90%), vitamins, minerals, antioxidants, water-soluble fiber and a medium-low amount of sugars. Many benefits of fruits and vegetables are due to the presence of fiber which acts by regulating intestinal transit. They slow the absorption of simple sugars and fats and increase the feeling of satiety. In the following lines I present to you the T-shaped fruits and vegetables.
Before reading on
I’m not an expert in this field, but I am passionate about nutrition and health.
The articles you’ll find on my site are the result of in-depth research that I’d like to share with you. However, I would like to stress that I am not a health professional and that my advice should in no way replace that of a qualified physician. I’m here to guide you, but it’s important that you consult a professional for specific questions or medical concerns. Your well-being is important. So be sure to consult the appropriate experts and take the best possible care of yourself.
Tamarind is the fruit of the tamarind tree (Tamarindus Indica), a tree belonging to the legume family. Originally from East Africa, the tamarind tree is now also widespread in tropical regions of Asia and South America. In Europe, tamarind pulp is mainly used for the preparation of syrups, but abroad, especially in oriental cuisines, it is a staple for creating soups, sauces, broths or other dishes that accompany rice. It has great nutritional values and is mainly used to combat constipation and protect the digestive system.
Many people don’t know that tamarind pulp is an ingredient in Worcestershire sauce. The edible fruit of tamarind comes in the form of pods that ripen on the plant in late spring and early summer. The peel of the pod is brown in color and becomes drier as the fruit ripens. Inside are the whitish seeds which are enveloped in a green pulp tending to brown over time.
Jerusalem artichoke, scientific name Helianthus tuberosus, is a plant belonging to the Compositae family. Jerusalem artichoke is a perennial plant that flowers at the end of summer and is characterized by beautiful golden yellow flowers. There are two varieties, one white which grows at the end of August and the other burgundy, which grows in winter. In both cases, the roots are composed mainly of water. Ideal for keeping pressure and cholesterol at bay, Jerusalem artichoke protects intestinal flora, promotes hair growth and is very versatile in the kitchen.
The New Zealand horned tetragon (Tetragonia tetragonioides) owes its curious name to its tetragon-shaped seeds. It is also called New Zealand summer spinach because the leaves are eaten raw in salads or cooked like spinach. In fact, botanically speaking, spinach and the horned tetragon have nothing to do with each other.
From a culinary point of view, the horned tetragon is decidedly superior. Its leaves are fleshier and crunchier than those of spinach. Once cooked they do not fall apart but maintain an excellent consistency. The taste is excellent, pleasantly bitter and tangy. New Zealand spinach contains 95% water, 2% carbohydrates, 1% protein and a negligible amount of fat, while providing only 12 calories. This vegetable is particularly rich in vitamin K. It also contains appreciable amounts of vitamin B6, vitamin C and manganese.
The tangor is a citrus fruit resulting from the hybridization between an orange tree (Citrus Sinensis) and a mandarin (Citrus Tangerina). This very beautiful tree has an elongated size. It is vigorous and hardy. The tangor valiantly resists winter temperatures close to (-7 C). The skin of this fruit is similar to that of an orange. Its juicy pulp has an excellent taste. In the northern hemisphere, the fruit ripens between January and March. The shiny skin of this fruit is dyed orange-yellow during the harvest period.
Like all citrus fruits, tangor is rich in vitamins, particularly vitamin C.
In 100 grams of this fruit we can find:
- 56.7μg of vitamin A
- 0.38mg of vitamin E
- 0.11mg of vitamin B1
- 0.04mg of vitamin B2
- 66.78 mg of vitamin C
With its high vitamin C content, this fruit is an effective anti-flu agent.
Tangerine, scientific name Citrus Tangerina, is a citrus fruit whose fruit is very similar to that of the common mandarin. It belongs to the Rutaceae family. The tangerine is native to Southeast Asia. Its name comes from the city of Tangier, a Moroccan port from which it was generally exported.
According to the authors, the tangerine is a hybrid between the mandarin (Citrus Reticulata) and bitter orange (Citrus Aurantium). For other botanists, it is a separate species, namely Citrus Tangerina Tanaka. Finally, for those who have not remembered any of these origins, it is a cultivar of mandarin called Citrus Reticulata Tangerina.
A recent Canadian scientific study from the Robarts Institute demonstrated that a bioflavonoid contained in mandarin, nobiletin, plays a positive role in the prevention of diabetes and obesity. This substance would also have the property of protecting the integrity of neuronal cells, which constitutes hope in the treatment of Parkinson’s and Alzheimer’s diseases.
The tomato (Solanum lycopersicum) is the most cultivated vegetable in the world, after the potato. It is a plant native to South America, but today it is cultivated all over the world. The tomato plant belongs to the nightshade family, which also includes eggplants, peppers and potatoes. Tomatoes are fruits but they belong to the food category of vegetables.
Tomatoes are mostly water and have negligible fat content, resulting in a very low calorie intake. In fact, tomatoes only contain 18 calories per 100 grams. Tomatoes are a source of valuable nutrients, especially potassium, phosphorus, vitamin C, vitamin K and folate. The red color of tomatoes is due to an antioxidant, lycopene. The antioxidant and vitamin properties of tomatoes are well known.
Tangelo (Citrus tangelo) is a fruit, and more precisely a citrus fruit, produced by crossing grapefruit and mandarin. The tangelo has dark green skin, even when fully ripe. The quartered yellow pulp has a pleasantly sour taste, with a sweet tangerine note and a sour grapefruit note.
The tangelo can be eaten as is or pressed. It can be used as decoration for cocktails. It can also be distilled to obtain alcohol, the most famous of which is certainly Mapo Mapo from Campari. It is an anti-inflammatory fruit that can be a good remedy against major inflammations. It strengthens the immune system, especially as winter approaches. It is an antioxidant fruit that fights cellular aging and prevents the formation of free radicals.