THE FIVE FOODS

From peanuts to chocolate: 5 things you may not know about these foods

From peanuts to chocolate: 5 things you may not know about these foods.

There are many foods that we are used to consuming daily and that hide some secrets that many of us do not know. There are many curiosities about foods that we do not yet know and that lead us to ask ourselves many questions. For example, why is chocolate so energetic?

Everyday food hides many little secrets that once revealed will no longer make you think of that particular food in the same way. Browse this photo gallery to discover five things you may not know about these foods.

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Chocolate
Chocolate is always referred to as that food that can provide a great energy supply. But why? The answer lies in a substance contained in chocolate, theobromine, very similar to caffeine. Chocolate is in fact the food that contains the most in nature.
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Peanut
Peanuts, like chocolate, are also referred to as a food that can provide a lot of energy, but why? The secret of peanuts lies in the fact that they are not nuts, as many believe, but legumes! Just like peas, beans and lentils.
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Croissant
When we hear the word "croissant", we immediately think of France, which leads us to think that this food is of French origin. Actually this dessert is a copy of the Austrian kipferl . So how did this dessert come to France? The Austrian artillery officer August Zang founded the "Boulangerie Viennoise" in Paris around the middle of the 800, thus importing in France what for everyone today the croissant.
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Chewing gum
Chewing the chewing gum seems like a gesture that does not lead to any consequences, but it is not so. The aromas contained within the chewing gum alter the taste of healthy foods making them unpleasant to the palate, while on the contrary it makes sweet and fatty foods more appetizing.
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Crackers
Everyone likes crackers , young and old, but have you ever wondered why they have those dots on the surface? The answer concerns cooking: they are pierced so as not to make them swell and consequently not to make them break during cooking.
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