Vegetables Canned

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B₆, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B₆, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

Most commercially canned baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is most commonly used, and they are commonly eaten on toast or as part of a full English breakfast.

Black Eye Beans, sometimes known as Black Eye Peas, are pale coloured legumes with a prominent black spot or ‘eye’. Used in traditional dishes throughout the world, Black Eye Beans feature in Caribbean, African, Indian, Latin American and Mediterranean cuisine. Black Eye Beans are associated with good luck in many cultures; In some southern states of America eating Black Eye Beans on New Year’s Day is said to bring prosperity throughout the year ahead.

Black Turtle Beans are a small, shiny variety of Common Beans sometimes referred to Black Beans or Black Kidney Beans. High in protein and fiber and low in fat – Black Turtle Beans have a meaty texture that makes them a perfect edition to soups, stews and veterinarian dishes. Traditionally, Black Turtle Beans can be found in Creole, Cajun and North Indian cuisine.

The Borlotti bean, also known as the Roman bean or romano bean is a variety of cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese, Turkish, and Greek cuisine.

Butter Beans, like many other legumes, are a good source of dietary fibre, and a virtually fat-free source of high-quality protein and potassium. Creamy in colour, Butter Beans have a soft, floury texture when cooked. Use them to make pâté, add them to stews or eat them cold in bean salads.