Zelenina sú jedlé časti kultúrnych jednoročných alebo dvojročných rastlín, v niektorých prípadoch aj časti viacročných rastlín.
Listová zelenina - kapusta, kel, šalát, špenát,
Hlúbová zelenina - karfiol, brokolica, kaleráb
Plodová zelenina - uhorka, paradajka, paprika, patizón, melón cukrový, melón vodový, tekvica
Cibuľová zelenina - cibuľa, cesnak, pažítka, pór
Koreňová zelenina - mrkva, petržlen, reďkovka, chren, čierny koreň, reďkev, cvikla,
Strukoviny - fazuľa, hrach, šošovica, sója
Slovakian cuisine is jam packed with vegetables such as cabbage, beans, corn, lentils, carrots and many others, which are commonly used to make warming soup dishes and broths. Perfect for those winter months! Soups such as Kapustnica for example contain sour cabbage, pork and sometimes mushrooms.
In the Czech Republic, the vegetables used are similar but also include celery, turnip, cauliflower and more. Soups also play an important role in Czech cuisine and are often very meat based. Despite this, there are also many vegetable-based recipes including ingredients such as peas, beans and lentils. Potato soup or Bramboracka consists of potato, carrot, celeriac, onion, parsley mixed with herbs and spices.
Our frozen vegetables are perfect for any type of dish. Vegetables are a very important part of all diets but especially essential for Slovak and Czech cooking.
Are you concerned about the nutritional value of frozen vegetables? Freezing vegetables locks in vitamins at the point of harvest rather than buying fresh vegetables many days after. It is a myth that frozen food does not contain as many nutrients – if anything, the nutrients are locked in and preserved for longer!
Another fantastic benefit is that already frozen food can be put back into the freezer meaning less waste.
Frozen vegetables are a simple way to get your five a day without strenuous prep – great for those with busy lifestyles or hectic family lives. Frozen food is easier to cook and accessible for all to ensure everyone is getting those greens in their diets.