Extreme sensitivity to low temperatures makes zinnias annuals, which are usually grown through seedlings. But on the other hand, there is nothing difficult in sowing and growing young zinnias. They are hardy and low maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most "economical" annuals in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.

Eggplants are tall, erect plants with wide dark green leaves and large fruits that create a special mood in the beds. And in the kitchen, they are a popular product for a wide variety of dishes: eggplants are fried, stewed and canned. Of course, growing a decent crop in the middle lane and to the north is not an easy task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplants in a greenhouse.

Noble lush greenery, unpretentiousness, the ability to clean the air from dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of a room, and it doesn't matter if it is an apartment, a country house or an office. But only healthy, well-groomed plants can decorate a room, so creating suitable conditions and proper care is the main task of florists.

In the garden medicine chest of experienced gardeners, there is always crystalline iron vitriol, or ferrous sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article, we will talk about the features of using iron sulfate to treat garden plants from diseases and pests and about other options for its use on the site.

Many people cannot imagine their diet without ripe delicious tomatoes. Moreover, the variety of varieties allows you to choose the one that best suits your taste. There are varieties called salad, that is, it is better to use them fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. Agrouspech offers seeds from the best breeders in the world that have passed additional testing

Retaining walls are the main tool for working with difficult terrain on the site. With their help, they not only create terraces or play with planes and alignment, but also emphasize the beauty of the rockery landscape, the change in height, the style of the garden, its character. Retaining walls allow you to play with raised and lowered platforms and hidden areas. Modern dry or more solid walls help turn the disadvantages of the garden into its main advantages.

A salad with chicken breast and vegetables without mayonnaise can be both an easy appetizer for a festive table, and the main dish for those who follow their figure or decide to part with extra pounds. To make the chicken breast tender and juicy, pre-marinate it in spices and oil, and then quickly fry it in a very hot skillet in vegetable oil. If you have a wok, great, if not, then a regular non-stick frying pan will do.

There were times when the concepts of "tree-garden", "family tree", "collection tree", "multi-tree" simply did not exist. And such a miracle could be seen only in the household of the "Michurinists" - people who marveled at their neighbors, looking at their gardens. There, on one apple, pear or plum, not only varieties of different ripening periods ripened, but also of various colors and sizes. Not many despaired of such experiments, but only those who were not afraid of numerous trials and errors.

On the balcony, in an apartment, in a summer cottage - everywhere enthusiastic people find a place for their favorites. It turns out that growing flowers is a very troublesome business and obeys only endless patience, hard work and, of course, knowledge. Providing flowers with a varied and healthy diet is only one, not the biggest, but a problem on the difficult and exciting path of a florist. One of the most responsible and difficult jobs for caring for indoor plants is their transplantation.

The unique combination of chrysanthemum-like flowers with fleshy original leaves draws attention to Aptenia. But her ability to grow tirelessly and vigorously, dazzling colors of both greenery and flowers are the main advantages. And although the plant has long been transferred to the mesembriantemums, Aptenia still remains a special star. Hardy and unpretentious, but at the same time similar to a flowering star, it is rapidly gaining popularity.

Pollock fish soup is light, low in calories and very healthy; it is suitable for a vegetarian menu (pescetarianism) and non-strict fasting. Pollock is one of the most common and affordable fish that can be found on the shelves of almost any store. This fish is from the cod family, the meat is dense, white. Pollock does not fall apart during cooking, there are not many bones in this fish, in a word, a suitable fish for both novice home cooks and experienced economical housewives.

The front garden is the face of the garden and its owner. Therefore, for these flower beds, it is customary to choose plants that are decorative all season. And special attention, in my opinion, deserves the perennials of the front gardens, blooming in spring. Like primroses, they bring us special joy, because after a dull winter, more than ever, we want bright colors and colors. In this article, we offer you to get acquainted with the best decorative perennials that bloom in spring and do not require special care.

The climatic conditions of our country, unfortunately, are not suitable for growing many crops without seedlings. A healthy and strong seedling is a guarantee of a high-quality harvest, in turn, the quality of seedlings depends on several factors: Even seemingly healthy seeds can be infected with pathogens that remain on the surface of the seed for a long time, and after sowing, falling into favorable conditions, they are activated and infect young and immature plants

Our family is very fond of tomatoes, so most of the beds in the country are given specifically for this culture. Every year we try to try new interesting varieties, and some of them take root and become loved. At the same time, over many years of gardening, we have already formed a set of favorite varieties that are mandatory for planting in every season. We jokingly call such tomatoes “special-purpose” varieties - for fresh salads, juice, pickling and storage.

Coconut cream pie - "kuchen", or German coconut pie (Butter milch shnitten - soaked in milk). I can say without exaggeration that this is an incredibly delicious cake - sweet, juicy and tender. It can be stored in the refrigerator for quite a long time; cakes with cream are made on the basis of such a biscuit in Germany. Recipe from the Guests on the Doorste category, as usually all the ingredients are in the fridge, and it takes less than an hour to prepare the dough and bake.

The snow has not yet completely melted, and the restless owners of suburban areas are already in a hurry to assess the scope of work in the garden. And there really is something to do here. And, perhaps, the most important thing to think about in early spring is how to protect your garden from diseases and pests. Experienced gardeners know that these processes cannot be left to chance, and delaying and postponing the processing time for later can significantly reduce the yield and quality of the fruit.

Which is healthier: olives or olives? If they are the same, is there a difference? How high in calories they are, composition, types, beneficial properties for health, harm and contraindications.

The content of the article:

Olive is a long-lived tree of the olive family that can survive for about 2000 years. This mighty beautiful tree, revered at all times, personifies a symbol of wisdom, maturity and nobility. Wreaths were woven from olive branches, which the ancient Greeks erected to the winners of the Olympic Games. Currently, the cultivated form of the tree is grown in the countries of North and South America, Asia Minor, North-West Africa, Australia, East Asia, and, of course, in the Mediterranean.

What is the difference between olives and olives?

Both olives and olives grow on the same tree. Term "Olives" used only in Russia and Ukraine, in other countries they are called olives.

The color of olives depends on their ripeness. If they are torn green, then they, as a rule, are not yet ripe (such fruits contain less oil, they are harder). If the fruits are left on the tree until fully ripe, they will develop a deep purple color and wrinkled appearance. But in our stores, those that black olives, as a rule, were harvested still green, and then using chemistry and a special procedure they are made dark in color (read more a little further). Real ripe olives of dark purple color without the addition of a dye (iron gluconate "E579") are much more expensive than their colored counterparts. So, I advise you to buy either green olives, or large, slightly wrinkled with a purple tint, they will be beneficial.

If the fruits are green, then we call them olives(they go to conservation), if - black - olives(go to the production of butter) - that's the whole difference.

How is it collected: green fruits are removed from trees by hand and then placed in special baskets. Ripe crumbling berries are collected in small nets located under each tree.

All fruits are sorted by size, then placed in large containers with a solution of caustic soda to eliminate the characteristic bitterness.

How they turn black (fake color - chemical treatment): berries are poured into special containers and oxygen is supplied, which causes their oxidation. The process lasts 7-10 days, as a result they turn black, have a specific taste and soft texture. The production of green olives does not undergo an oxidation procedure. They are placed in brine, with each manufacturer adding their own spices and seasonings. In the future, the product is stored in special plastic barrels with a capacity of 10 tons, located underground.

The chemical composition of olives and calorie content

The fruits are not only tasty, but also nutritious, thanks to their fibrous structure, they are easily absorbed by the body. They are rich in B vitamins (thiamine, niacin, pantothenic acid,), folic acid, vitamin E, K, choline (). They contain trace elements: sodium, calcium, potassium (read), magnesium, phosphorus, copper, iron, zinc, selenium, oleic acid.

Calorie content of canned olives for 100 g - 145 kcal:

• Proteins - 1.0 g
• Fat - 15.3 g
• Carbohydrates - 0.6 g

Calorie content of canned olives per 100 g - 168 kcal:

• Proteins - 1.4 g
• Fat - 16.0 g
• Carbohydrates - 4.7 g

According to the beliefs of the Mediterranean peoples, the olive does not die and those who consume its fruits are distinguished by their vitality and endurance. Berries prevent the development of vascular and heart disease, liver and stomach ulcers. Olive seeds are also edible as they are completely absorbed in the gastrointestinal tract.

For a long time, people believed that they serve as a natural remedy for maintaining male temperament and strengthening potency - it is enough to consume 10-15 fruits a day.

Recent scientific research suggests the ability of olives to prevent the development of cancer. According to statistics, residents of Mediterranean countries are less likely to suffer from breast cancer, and all thanks to oleic acid - the main component of olives and olive oil.

What is tastier and healthier?

They go on sale only after processing, because fresh berries are inedible due to their hardness and bitterness. They are pickled, salted, stuffed with peppers, lemons, anchovies, capers. In the Russian and Ukrainian markets, they are found in canned form, while in Greece you can enjoy dry salted olives. Depending on the processing method and the degree of ripeness, olives are divided into:

1. Green and light yellow - harvested before ripening;
2. Combined (pink to chestnut color) - harvested during ripening before fully ripening;
3. Black (which we call olives) - harvested after they are fully ripe;
4. Blackened by oxidation (also olives) - they are harvested unripe and, passing through treatment with oxygen, become black.

In our country, Spain is the main supplier of these berries. The most popular Spanish variety is Manzanilla, the Ohiblanco variety is ideal for stuffing, the Sevillano variety is very large, and Caserenya is best suited for the preparation of canned black olives.

Term "caliber" used to indicate the number of olives per kilogram of dry weight. The average caliber is 200/300. The larger the number, the smaller the fruit, and vice versa. So, the inscription 200/300 says that there are no less than 200 and no more than 300 berries per 1 kg.

And yet, the more ripe the olives are, the more oil they contain. It is famous for its high levels of unsaturated fatty acids, which are necessary for lowering bad cholesterol and maintaining the cardiovascular system. Olive oil is better absorbed and therefore so popular in many diets.
Fruits perfectly neutralize toxins, which is why they are often added to alcoholic cocktails.

Olives are delicious and healthy berries. With the constant use of them in food, the risk of cardiovascular diseases and stomach ulcers decreases. But are all olives equally good for health?

How olives differ from olives

Oddly enough, they grow on the same tree - olive. Only we call them differently. Olives are the name of green berries, similar to the English word "oil", which means oil. And the name of dark berries - olives - is similar to the Russian word for butter.

Ripe olives range in color from deep green to deep purple. If the olive is black and rich in color, then you should know that it is spoiled. This color can be obtained using additional chemicals.

How black olives are obtained

The green fruit is actually very bitter. Once upon a time, to get rid of the bitter taste, olives were soaked in a salty solution for two to three months. Then they were filtered, and they acquired the taste familiar to us. Over time, the market has grown, and there is a need to produce this product in large volumes.

Everyone wants to see beautiful, black olives on the table and the manufacturer resorts to the following trick. Green berries are placed in sodium hydroxide solution. When it interacts with oxygen, a chemical reaction occurs and the olive turns black.

Then the berries are settled and washed from caustic sodium. They are poured with brine from salt and spices, iron gluconate is added, due to which the black color of the olive is stabilized. If you do not add it, the berries will turn back to a green light color.

It turns out that we are eating the appearance of olives. There are no nutrients in it, and with constant use it only harms our health.

How to avoid counterfeiting

1. It is advisable to choose olives in a glass jar. You can see what kind of berries are inside. The brine should be transparent. But olives should not have a uniform saturated black color.
2. Examine the cover carefully. If it contains rust or a crumpled-looking jar, it means that these olives were stored in the wrong conditions.
3. When choosing olives, look at the caliber that is indicated on the bottom of the can. These numbers indicate how many olives are there per kilogram. Medium caliber ranges from 180/200 to 260/280. It is better to choose those olives on the banks of which the difference in caliber will be the smallest.
4. Read the composition. If only olives, salt, water and spices are indicated in it, this suggests that you have good and high-quality berries in front of you. But when lactic acid E 270 and iron gluconate stabilizer E 579 are added to the composition, know such olives are colored.
5. The flesh of high-quality berries does not differ from the color of the outside of the olive.

With these tips, you can choose delicious, healthy and natural olives.

Differences between olives and olives. The benefits and harms of olives.

The olive tree was very popular in ancient times. The olive branch was a symbol of wisdom and prudence. Now this is an ordinary tree, the fruits of which are used for food and a useful oil is prepared from them. There are many misconceptions about olives among our people.

What are olives and olives?

Olives are the fruits of the olive tree. From a culinary point of view, these are vegetables, but judging by the principle of botany, these are berries. But all this is not important, since the definition of the fruit does not in any way affect their health and nutritional value.

The most interesting thing is that many people consider olives and olives to be different fruits.

In fact, this is not the case. These are the fruits of one tree.

The concept of "olives" is due to the fact that oil is made from berries.

A ripe olive or olive is dark purple in color and large in size. Moreover, it is shriveled. It is from such fruits that oil is obtained.

Olives are fruits from the olive tree, only they are not ripe, that is, a little green. If the fruits are collected earlier, then it will be possible to collect very little oil. But for pickling and canning, such berries are ideal. Such fruits are smaller in size and differ in green color. They are firm and not wrinkled.

Olives and olives are one and the same, what is the difference, the difference?

Olives and olives are one and the same, what is the difference, the difference?

There is no difference between fruits.
Only in Russia and Ukraine did people come up with the names of olives because of their relationship to olive oil.

This name is not used in other countries. I call the fruits olives.

These are berries harvested from the same tree, only at different periods: some are ripe, others are immature.

Many, having seen black and green fruits on store shelves, believe that black ones are olives, and green ones are olives.

This is a gross delusion. In fact, initially all the berries that are served canning are characterized by a green color. Already in the process of sorting, the fruits are divided into two parts. Less ripe - rather tart with a bitter aftertaste lend themselves to staining.

Exactly black olives are obtained by coloring(olives). They are treated with a solution of alkali and iron. This treatment allows you to get rid of the specific bitter taste. Since the reagent is black, the fruits become dark.

Black olives, which are large and wrinkled, are natural and uncolored from the olive tree. These are ripe fruits that are also suitable for oil production.
They are an order of magnitude higher than blackened ones. You can easily determine the degree of ripeness and the presence of processing of olives by their appearance.

VIDEO: The difference between olives and olives

The benefits of olives:

• Improves the functioning of the gastrointestinal tract. Olives contain a lot of bitterness and terpene compounds. They stimulate the stomach and increase the metabolic rate.
• Promotes wound healing. The composition contains substances that increase blood clotting and are characterized by antibacterial properties. Thanks to this, wounds heal faster.
• Improves women's health. The fruit contains a huge amount of retinol and tocopherol. These components contribute to the normalization of the tone of the uterus. This increases the risk of getting pregnant and carrying a baby.
• Improves bone health. This is useful for women over 50. Due to a decrease in estrogen, the amount of calcium and magnesium in the body decreases. This causes bones to break. The risk of fractures increases. Olives help replenish potassium, calcium and magnesium deficiencies.
• Improves heart function. The fruit contains components that dilate blood vessels. This helps to reduce stress in the work of the heart.

Harm of olives:

• May cause diarrhea. If you have a weak stomach or dysbiosis, do not overuse olives. Otherwise, diarrhea may develop.
• They can provoke an exacerbation of cholecystitis. The olives themselves contribute to the secretion of a large amount of bile. Thanks to this, chronic cholecystitis can turn into an acute form.

In fact, the benefits of these fruits are much more than harm. Therefore, we advise you to enjoy the specific flavor of the olives.

VIDEO: The benefits of olives

Many people think: "What to take - olives or olives?" Some like the first, others like the second. However, not everyone knows which is which. There are many opinions among the people about how these fruits differ from each other.

Some believe that these are fruits that are exactly the same in taste and composition, others think that these are berries of the same tree, differing in the degree of ripeness.

Olives and olives - what's the difference?

Undoubtedly, there is no significant difference between these fruits. Both products grow on the same tree - the olive. Their main difference lies in the degree of maturity. If you observe the ripening process, you will notice that green and black fruits grow on the same tree at the same time.

Olives are green and olives are black. Olives are often popularly called unripe olives. In principle, such a name cannot be considered erroneous.

What is the difference between fruits, besides color?

It is worth remembering that in addition to color, both products have a lot of other, albeit minor, differences. These fruits are distinguished by taste, elasticity, composition and processing method.

Differences between olives and olives:

1. Taste. Olives are much juicier and richer than olives.
2. Elasticity. Olives are much harder than olives because they contain much less oil.
3. Composition. Both products are saturated with useful substances in almost the same way, but their chemical composition is slightly different. This fact can be easily explained by the fact that these products have a different ripening process.
4. Processing method. Green fruits take longer to process than black ones.

It is important to mention why the fruits of the same tree are named differently. The name "olives" is quite logical, since the tree that bears these fruits is olive. But olives are so named for two reasons. Firstly, the olive plant belongs to the oil plant family. Secondly, a rather popular olive oil is made from black fruits.

What is tastier and healthier?

As mentioned above, the taste differences between these two fruits are present. There is an opinion among the people that olives are much nicer and tastier.

Taste benefits of olives:

1. They are much softer and juicier.
2. Easier to chew and literally melt in your mouth.
3. They leave behind a specific oily aftertaste.

Olives, on the other hand, have a pungent and harsh structure, and because of their elasticity, they are much more difficult to chew. Also, green fruits create a tart taste in the mouth. Despite the above facts, there are quite a few supporters of olives who happily eat this unripe fruit.

If we talk about the benefits of these two products, then we can say that both fruits are necessary for the human body and saturate it with many minerals and vitamins. Their main difference is that ripe berries contain more oil and, accordingly, are more nutritious.

Both foods are loaded with organic acids, fiber, protein, calcium, iron, magnesium and potassium. It is the rich component composition that unites both olives and olives into a group of useful food products for the human body. Eating both black and green fruits will bring many benefits to the body if done in moderation and on a regular basis.

The harm of olives and olives

In addition to the advantages, both olives and olives have a number of disadvantages. First of all, these fruits can harm the body in the case of their excessive consumption or the choice of a product of inadequate quality and artificial processing.

These products can harm the body in the following:

Of course, the above negative facts are not frightening. If there are no contraindications to the use of the product, and its quality meets acceptable standards, then neither olives nor olives will cause any harm to the human body.

How to choose the right one

Both the green and black berries of the olive tree must meet certain requirements. However, it is not so easy to choose a product of proper quality in this case.

Many producers hide the way olives and olives are processed, thereby preserving their reputation. However, savvy shoppers have shared a few tricks to help distinguish a fake product from a really worthwhile product.

When choosing olives and olives, you must adhere to the following nuances:

• olives placed in cans are usually not of good quality and have a rather low cost;
• artificially colored olives in their composition necessarily contain iron gluconate (E 579);
• chemically processed olives have a deep black color and shine;
• loose ripe fruits can be tasted, while you need to take into account that they should not have a bitter-sour taste, but a sweetish one;
• the brine containing natural olives cannot be dark in color;
• natural olives do not have a glossy sheen, but rather faded;
• when choosing seedless fruits, it is important to pay attention to their appearance, they should not be rumpled and have an incomplete appearance;
• it is not recommended to buy stuffed olives, since to increase the shelf life, the manufacturer adds stabilizers and flavor enhancers to their composition;
• do not be afraid of fruits that have a purple hue, most likely they were prepared using fermentation technology, which cannot be called a drawback.

Unfortunately, this product of inadequate quality is very common. Therefore, if you come across a product of a bona fide manufacturer, then you should not take risks and try other options.

Summing up, we can say that olives and olives are the fruits of the same tree and, undoubtedly, have more similarities than differences. Moderate use of both the former and the latter is very beneficial for the human body.

Before buying this product, you should exclude the presence of contraindications to consumption and take into account the nuances of identifying quality.