Patison is a vegetable that, like pumpkin, melon or zucchini, belongs to the pumpkin family. It is characterized by a flattened and carbish shape, which is a bit like a flying saucer. The color of the skin can take on different colors, such as white, yellow, green or striped. Through their ease of cultivation and versatility in the use of once patisons, they were eagerly bred on plots. Will they return to favor again?
Patisons are an unknown vegetable for many people, which tastes best when it is young. With time, it becomes harder and less juicy, less and less suitable for consumption. In the full season, however, you can draw the best of the best for this vegetable, and there is quite a lot of it. Patison is light and low -calorie, which makes it perfect for losing weightas well as for all those who want to eat healthy based on seasonal vegetables.
Mostly it consists of water, which makes It irrigates the body well and does not burden the digestive system. In addition, it contains a small amount of carbohydrates, thanks to which it is recommended for diabetics. It is important in it dietary fiber that supports digestionand also promotes the feeling of satiety for a long time.
When it comes to vitamins and minerals, Patison is rich in vitamin A, C and B vitamins, as well as in potassium, zinc, manganese or iron. Thanks to this, the vegetable supports immunity, protects against oxidative stress, regulates blood pressure or supports the proper functioning of the nervous system. Through the content of natural antioxidants, patisons have anti -inflammatory and antioxidant, protecting the body against free radicals.
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Ease of cultivation, availability and versatility meant that During the Polish People’s Republic, patisons were used on a large scale. The kitchen was dominated by marinated in vinegar, thanks to which you could easily reach PO even after the end of the season. They were often for dinner Served in breadcrumbs, being a version of “pork chop without meat”. And if not breaded, it’s stuffed with meat or porridge.
Already then, patisons were used in many ways, which made them very popular. They have gone into oblivion for a long time, but more and more talk about them again. The popularity of healthy food and the use of seasonal vegetables They make them planted on plots again and can be found at many fairs.
In addition to well -known ways to use patisons, It is also worth preparing them for a barbecue. Sliced with the addition of oil and spices, they are perfect as an addition to summer dishes. In addition Patisons taste good in the form of blended, as a base for sandwiches or soups. It is also worth it, which will give them even more healthy properties.
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