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In February endive season, paired with a wine from the same area, the Burgundy.
In February endive season, paired with a wine from the same area, the Burgundy.

The "star" food and its benefits: The endive belongs to the Asteráceas family, whose current name derives from the Greek Aster (star).

It is believed that the endive is native to the Mediterranean, which is consumed by Egyptians and later by Greeks and Romans. His appearance took place in the casual way in Evere, a town near Brussels. A worker at the botanical garden in Brussels had the roots of a company that was covered.

The food needs are very healthy, low in fat and high in fiber, as well as in antioxidants. This vitamin, also called retinol, is essential for vision, the good condition of the skin, tissues and the proper functioning of our defense system.

Vitamin C, like provitamin A, has antioxidant action, intervention in the formation of collagen, bones, teeth and red blood cells, in addition to promoting the absorption of iron from food and improving defenses against infections.

Vitamin E intervenes in the stability of blood cells and in fertility.

The endives are the vegetables that their best moment of consumption is Autumn and Winter. As in the north of Spain with cheese and nuts, due to its proximity to France, one of the countries with the highest production. It is a traditional dish of the jatetxea (traditional Basque restaurants). Very common with wines from the North of Spain and the South of France, such as the Pinot Noir variety. A grape variety from French Burgundy.



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