What substance is Caesar salad

Caesar Salad à la Gernekochen

Premium quality olive oil

Not just me, but our whole team »is enthusiastic about good, high-quality olive oil. Yes more than that, we can be seen as real "Olive Oil Fans", denote.

This is primarily due to the excellent taste of good olive oil, but also to a second, equally important aspect, because on closer inspection, olive oil has a concentrated bundle of positive properties that help our body to stay healthy.

In addition to many vitamins and minerals, olive oil has numerous secondary plant substances. Science is only slowly beginning to understand the positive effects of these substances on our organism.

Some of them only become really active through metabolism in the intestine by our intestinal bacteria and thus promote numerous positive, biological effects, e.g. B. They are antibacterial, antioxidant (similar to vitamins) and at the same time anti-inflammatory to such an extent that they are sometimes far superior to the vitamins.

Isn't that wonderful? Healthy can be so delicious. But I emphasize that all the positive effects can only be obtained with the best quality olive oil. And you don't get them for 4.50 euros at the discounter, you should be aware of that.

Chicken eggs

Chicken eggs have an average of 7 g of protein and thus a high content of biologically valuable substances. Biologically valuable because the proteins contained in the egg have a high proportion of essential amino acids with a very good balance. The protein content of a chicken egg is therefore used as a reference value. A comparison with other foods makes this clear: two chicken eggs contain the same amount of protein as, for example, 100 g fish 100 g meat.

The average fat content of 7 g is just as high as the protein content, it is mainly contained in the egg yolk and less in the protein. Two thirds of the fatty acids in eggs are unsaturated fatty acids.

The consumption of eggs was somewhat discredited for a while because of its - at approx. 180 mg - very high cholesterol content, which, however, should by no means be overestimated, since such warnings and classifications are usually subject to certain trends and can therefore change again. In addition, chicken eggs have a high proportion of vitamins A, D and E and contain the trace elements iron and zinc.


Fennel belongs to the umbelliferae family and is popular not only in Mediterranean cuisine, but also around the world. In addition to being used as a vegetable or spice (fennel seeds), the plant is also used as a medicinal plant. Fennel is rich in vitamin C and in Germany z. B. also as “Fennel tea very popular. In the kitchen, the tuber - and more rarely the fennel green - is usually used in combination, as an accompaniment to fish or as an ingredient in soups. In addition to its high vitamin C content, the fennel tuber is rich in carbohydrates, proteins and fiber as well as essential oils.

The tuber also gets its typical aniseed taste from these. The oils contain the ingredients fenchone, anatole and menthol, which have positive, digestive effects on our organism (gastrointestinal tract). Among the mineral substances, blood-forming iron can be found in the fennel bulb, but fennel also contains proportions of potassium and provitamin A.


Peppers belong to the nightshade family and, depending on their taste and degree of spiciness, appear under different names such as chilli peppers, peppers, peppers, peperoncini, etc. Compared to lemons, they have two to three times higher vitamin C content, a vitamin that is known to be important for our immune system.

Vitamins A and E are also found in peppers. Vitamin A supports our eyesight and is - similar to vitamin B 12, which is contained in animal protein - jointly responsible for the formation of blood in our body. Vitamin E is known as the fertility vitamin. Important minerals such as potassium, magnesium, calcium and tocopherol are also contained in the various types of pepper. Thus, paprika can be classified as a "healthy" vegetable.

Yellow and red peppers also contain beta-carotene. Red peppers have the highest nutritional value, followed by orange and yellow peppers. Green sweet peppers are the most nutritionally poor of all varieties.


With kind regards


Michael Pagelsdorf
Graduate nutritionist (ecotrophologist)