Mediterranean kitchen and of market.

According to the specialized gastronomical magazine To know Arganzuela, the Mediterranean diet, heals, balanced and one of the best nutricionales strategies, is rich in dry fruit, vegetables and vegetables, cereals and derivatives, vegetables and fruits. She is not rich in protein but either deficit, with a consumption moderate of fish and milky birds, eggs and derivatives, and still smaller of meats. Their plates decorate with olive oil and oregano, basil or pepper, in addition to condimentos like garlic and onion. Foods like garlic sausage, mantequilla or meat of pig are not considered fundamental. The lipid necessities covers with olive oil and greasy fish have left; those of fiber and energy with vegetables and cereals; those of protein by means of fish, milky, dry cereals, vegetables and fruits. Fruits and vegetables provide to the vitamins and necessary minerals. The consumption of seaweed since food has been present during centuries in all the coastal cultures, as contribution of oligoelementos and minerals, until being relegated to the forgetfulness in the Average Age to the being considered like diabolic everything what it came from the sea. One also includes the soybean, vegetable that contributes to the diet great amount of protein, minerals and vitamins, devoid of useful cholesterol and to prevent the cellular deterioration.

(Article published in Knowing Arganzuela nº 116, June of 2002)

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