HEALTH

Pistachios in the shell trigger a different response than most snacks: you have to crack them open, so eating goes slower and the portion naturally controls itself. That actually suits what’s inside – 100 g of pistachios provides 586 kcal, 21.3 g of protein and as much as 1025 mg of potassium, which is more…

Dried apricots have one telltale feature that instantly reveals whether a producer is hiding something from customers. A dark brown shade instead of the bright orange you see on store shelves is a sign of produce without sulphur dioxide. In this article, we check how much potassium and iron dried apricots really contain, why ours…

TL;DR: dried goji berries are the fruit of the wolfberry (Lycium barbarum), slightly sweet and chewy in texture, with 13 g of fibre, 14 g of protein, 1600 µg of vitamin A and 120 mg of vitamin C per 100 g. They work well as a snack straight from the pack, an addition to muesli…

Dried white mulberry: composition, nutritional values per 100 g, what it helps with, how to eat and store it, and a comparison with goji, apricots and raisins.

Raisins are mainly associated with sweet buns, cheesecake or school trips, where they ended up in a backpack as a filler between sandwiches. They’re rarely seen as a conscious snack choice, which is a shame, because dried grapes have a composition that beats many other sweet snacks hands down. In this article, the specifics: what…

Dried mango used to be associated mainly with an expensive health food shop and a price that effectively discouraged buying it more than once in a while. Today, these fleshy, orange slices land in more than one desk drawer as a quick snack between meetings – no need to peel, cut, or refrigerate them. In…

You can recognise rapeseed honey right away by its texture: it’s one of the few honeys that look almost like butter in the jar, thick and creamy, instead of flowing like multifloral or linden honey. The reason is simple, rapeseed crystallises faster than almost any other variety. In this article we take a closer look…

Multiflower honey doesn’t have one dominant flavour, and that is precisely its distinguishing feature. Instead of the pronounced, resinous note of linden or the heavy, spicy character of buckwheat, we get a mild, floral composition made up of nectar from many different plants at once. In this article, we take a closer look at Raw…

Linden honey differs from acacia honey at first glance – it has a noticeably darker, amber colour, and in flavour, alongside sweetness, there’s a slightly resinous, balsamic note that you won’t find in mild acacia. It’s this distinctive aftertaste that has made linden honey associated with hot tea on cold days in Poland for generations….

You can recognise acacia honey right away by its colour: it’s almost transparent, pale straw-coloured, completely different from the dark, thick buckwheat honey. This clarity is no accident — it’s the result of a specific sugar composition, which also means this honey can stay liquid for many months, while other varieties crystallise within a few…

Honeydew honey doesn’t come from flowers. Bees collect it from honeydew, the sweet secretion of aphids and scale insects feeding on the needles of fir, spruce, and pine trees, which is why it’s sometimes called forest honey or coniferous honey. It tastes completely different from flower honeys: intense, resinous, with a slightly salty note in…

In short: Yerbador’s ginseng powder is 100% powdered Siberian ginseng root (Eleutherococcus senticosus), also known as eleuthero. It is botanically a different plant from true ginseng, i.e. Korean Panax ginseng, although both belong to the same family of adaptogens. A standard serving is 3 g of powder dissolved in 200 ml of water, juice, yoghurt…