Similar in
flavor and nutrient content to garlic and onions.
Flavor and nutrient content varies between the two, based on variations in wheat versus soy fermentation.
Not exact matches
Apart from their
flavor, nuts have been enjoyed for many centuries across the world due their
nutrients and minerals
content.
Unrefined sunflower oil is less heat - stable (
and therefore well - suited to dishes that are either raw or cooked at low temperatures); but, will retain more of its original
nutrient content,
flavor,
and color (light - amber).
I tend to also include some fruits, flax or chia,
and avocado to improve the
flavor and enhance the
nutrient content rather than using just blending greens alone.
Foods foraged from or farmed from the wild pack a variety of benefits including richer
nutrient content, improved health benefits,
and better
flavor.
I use whole wheat pasta to up the fiber
and nutrient content and also adds a bit in the
flavor department, too, in my opinion.
Of, course there are many other reasons to eat raw, like; easier digestion, higher nutritional
content for most raw veggies (although some veggies
and some
nutrients are more easily absorbed from the lightly cooked form), fresh vivid
flavors, improved metabolic
and assimilative functions,
and healthy skin.
It is better to freeze them whole since there will be less exposure to air which can degrade both their
nutrient content and flavor.