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Glossary


Antioxidant :

Molecule that fights against reactive oxygen species, either by preventing their creation or by blocking their harmful action. For further details, please refer to the antioxidant report published on the Louis Bonduelle Foundation website.

Sterilization :

Vegetable transformation process conducted prior to canning. The word ('appertisation' in French) stems from Nicolas Appert, the inventor of heat sterilization applied to food products.

DRI :

The single term DRI replaces the two terms: GDA (Guideline Daily Amounts) and RDA (Recommended Daily Allowance). These are European reference values, used for food product labeling. These values represent the average daily nutrient requirements for an average female adult (the DRI must not be confused with the recommended dietary allowance (RDA) which is better adapted in terms of nutrition as it refers to the recommended intake for sub-populations with more similar needs, such as breast-feeding women, regarding a given nutrient. The DRI makes nutritional information more understandable by positioning the nutrient contents in each food type in relation to reference values.

Blanching :

Process that consists in either plunging vegetables in boiling water or steaming them for a very short time (30 seconds to 2 minutes maximum) before cooking them. Blanching helps set the color in vegetables and also helps stop enzymes from damaging vegetables during storage time.

Deficiency :

A deficiency is a partial or total insufficiency of nutrients, that may affect short- or long-term health.

Cholesterolemia :

Blood cholesterol level

Canned goods :

Canning food is the safest way to keep vegetables for as long as possible. Canned vegetables remain stable from a microbiological point of view for several years, until the can is opened. Some jarred vegetables have remained intact for the last 70 years !

Enzyme :

Substance that reinforces and accelerates biochemical reactions in the body..

Fiber :

Fibers are types of carbohydrate. There are in fact long sugar chains, that are either soluble or insoluble. They have several roles in the body: regulate digestion, regulate sugar levels, regulate cholesterol, etc. Consumption recommendations are set between 25 to 30 grams per day. For further details, please refer to the fiber report published on the Louis Bonduelle Foundation website.

Glycemia :

Blood sugar level.

Vegetable :

Strictly speaking, vegetables are garden plants, parts of which are edible. From a culinary point of view, the term vegetable refers to any edible part of a living, non-animal element, i.e. a plant, mushroom or protist (several types of algae), that does not taste sweet. The term also encompasses plants that provide us with condiments or herbs. Conversely, edible parts with a sweet taste are considered as fruit from a culinary point of view. In botany, vegetables are pods, i.e. the fruit given by legumes. Vegetable production stems from truck farming, which is a branch of agriculture.

Fresh vegetable :

Vegetable that has in no way been transformed. The exact term is in fact "raw vegetables" as we often do not know exactly how "fresh" they are.

Transformed vegetable :

Vegetables that have been transformed with a view to being preserved. Packaged salads (cut & washed), vacuum-packed vegetables, canned vegetables, frozen vegetables and dried vegetables are part of this category.

Green vegetable :

Green vegetables are the opposite of dried vegetables. They cannot be preserved for very long without being transformed. This category of course includes all green-colored vegetables, but paradoxically also encompasses vegetables of any other color, such as turnips, yellow and red peppers, pumpkins, chicory, asparagus, etc.

Lutein :

Antioxidant belonging to the carotenoid family. Large quantities of lutein can be found in spinach.

Lycopene :

Lycopene is an antioxidant belonging to the carotenoid family. Its main characteristic is that it makes food red, and can mostly be found in tomatoes, watermelon and grapefruit.

Minerals :

Or more specifically mineral salts. These elements are present in our bodies and have important structural and physiological (water regulation) functions, help nervous impulses, etc. Calcium, phosphorus, potassium, magnesium, iron and sodium are minerals.

Nutrient :

Substance that has high nutritional value for the body. Two types can be distinguished: macronutrients (protein, fat and carbohydrates) and micronutrients (vitamines, minerals and trace elements).

Nutrition :

Science that aims to study the link between food and the effects it has on the body in the long and short run.

Obesity :

Obesity is defined as the status of those whose body mass index is higher than 30. The body mass index is obtained by dividing a person's weight by their squared height (in meters): W/H². Example: a person measuring 1.70 m is considered obese once their weight has exceeded 87 kg.

PNNS :

French National Health and Nutrition Program French public health programme that encompasses 9 priority health objectives. Find out more: www.mangerbouger.fr

Polyphenol :

This large family includes over 8,000 molecules, some of which are antioxidants. Polyphenols can be found in fruit and vegetables, as well as in tea, coffee and chocolate. For further details, please refer to the antioxidant report published in the health professional section.

Portion :

"Reasonably consumable quantity of food eaten in one go". It is recommended that you eat at least 5 portions of fruit and vegetable per day, i.e. between 14 and 28 ounces a day. In practice, a portion corresponds to a handful of green beans, 2 ladles of soup, 2 small tomatoes or one large tomato, 2 tablespoons of crudités, 3 tablespoons of peas, etc. Common sense is more important than maths in this case! For further details, please refer to the portion report published on the Louis Bonduelle Foundation website.

Nutritional recommendation :

Data established by each country's public authorities, based on recognised scientific data and aiming to maintain good health within the population thanks to a balanced diet and physical activity.

Deep freezing :

Process that consists in passing vegetables through tunnels set between -22°F and -40°F, so they are set by the cold. The aim is to reach -0.4°F at the heart of the vegetable very quickly, then to preserve the vegetables at this temperature until they are consumed.

Vitamin :

Essential substance that is most of time not naturally synthesized in sufficient quantities. It must therefore be provided thanks to food intake. There are 13 vitamins, and those most present in vegetables are vitamin C, pro-vitamin A and vitamin B9.

Vitamine E :

Vitamin E, or tocopherol, is a fat-soluble vitamin, which means it dissolves in fatty substances. Vitamin E compounds exist in 8 different forms (alpha-, beta-, gamma- and delta-tocopherols, as well as alpha-, beta-, gamma- and delta-tocotrienols). The most frequently-found form in nature is alpha-tocopherol. The latter also has the most developed biological activity.

Zeaxanthin :

Antioxidant belonging to the carotenoid family. Zeaxanthin is found in large quantities in corn, hence its name. Indeed, the scientific name for corn is Zea.

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