Gabriela Gottau 15 March 2011 | 18: 52 To vote this post connect with Facebook Connect
It saffron is a spice that more importance is in Spanish gastronomy, and despite being a small ingredient in the kitchen, it is very rich in minerals and can add color and flavor, great nutritional value dishes.
A small amount of strands of saffron that barely reaches the 10 g offers 172 mg of potassium, 30 mg of magnesium, 11 mg of calcium and 25 mg of phosphorus, in addition to these minerals, Saffron has iron and selenium, the latter micronutrient with antioxidant function.
Saffron can add lot of minerals to the dishes and can seasoning simple foods like rice, or be part of a dessert or a stew, and is the inevitable ingredient of classic paella.
A small ingredient such as saffron can give us valuable minerals for the body, as well as improving the taste, aroma and color of the recipes.
In Vitónica | Spices to suit all tastes and needs
Image | Melaniemar
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