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januari 24, 2026
3D printad rotfrukt med köttstruktur
januari 13, 2026
Baba Ganush
januari 12, 2026
Asian Cucumber Salad 2 large cucumbers, thinly sliced 1/4 cup rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon honey 2 cloves garlic, minced 1 teaspoon grated ginger 1/4 teaspoon red pepper flakes 1 cup ~ 2.37 dl
januari 05, 2026
Soppa på en måndag ...
december 06, 2025
Blomkål med en twist
november 29, 2025
Falsk Bearnaisesås - 2 dl creme fraiche 2 äggulor 1 grönsaksbuljongtärning torkad dragon
november 21, 2025
Gribiche
november 21, 2025
"En varm skål, lite mys- och kvällen är räddad. Receptet för 4-5 personer Ingredienser 1 lök, finhackad 3 vitlöksklyftor, finhackade 5 morötter, skurna i små kuber 2 kvisttomater, grovhackade 1 liter vatten 2 grönsaksbuljonger 1,5 msk dragon 1,5 tsk timjan 1 nypa chiliflakes Salt och svartpeppar efter smak 175 g babyspenat dl vermicelli-nudlar Gör så här 1. Fräs lök och vitlök mjuka i lite olja. 2. Tillsätt morötter och tomater och blanda runt. 3. Häll i vattnet och lägg i buljong, dragon, timjan, svartpeppar och chiliflakes. Låt koka i ca 10 minuter. 4. Rör ner spenaten och vermicellin och låt soppan koka ytterligare 3-5 minuter. 5. Smaka av med salt och peppar. Servera varm och njut!" - Maykaskitchen
november 18, 2025
Sista halvkilot av ren ...
november 16, 2025
Potatiskakor( Gaffelkakor )
november 04, 2025
Mjölk, ägg, mjöl, salt, gris
november 04, 2025
1 gul lök 1 röd paprika 1 stor morot 4 potatisar 2 1/2 dl crème fraiche 3 buljongtärningar (höns- eller köttbuljong) 500 g nötfärs 4 msk tomatpuré 1 1/2 l vatten 1 tsk salt 2 krm svartpeppar
oktober 27, 2025
salt hackad persilja olivolja peppar honung lime morötter
oktober 21, 2025
Skrapa ut det sista och ...
oktober 20, 2025
Ludvika marinad
augusti 22, 2025
Grön röra ...
maj 11, 2025
1/2 dl soya sauce 1/2 dl sweet chili sauce 1 dl oil 3 cloves garlic 1 tsp paprika 1/2 tsp chili flakes 1 squeezed lime grated lime peel salt pepper
april 12, 2025
As the genotoxicity of 3‐NOP is not completely elucidated
april 05, 2025
Iron insight: exploring dietary patterns and iron deficiency among teenage girls in Sweden Anna Stubbendorff1 Susanna Calling2,3 · Moa Wolff2,3 · Beata Borgström Bolmsjö2,3 · Tomas Bejersten3 · Eva Warensjö Lemming4,5 · Received: 23 September 2024 / Accepted: 18 February 2025 © The Author(s) 2025 Abstract Purpose This observational study examined the relationship between self-reported dietary patterns—omnivore, pescatarian, vegetarian, and vegan—and iron status among Swedish teenage girls. Additionally, we compared the consumption of various food groups in relation to iron status. Methods Data were collected from 475 female high school students in Malmö and Lund, Sweden, using questionnaires on dietary habits, iron supplementation, and demographic factors. Participants were classified into dietary groups: 347 omnivores, 38 pescatarians, 27 non-consumers of red meat, 60 vegetarians and 3 vegans. Blood samples were analysed for ferritin and haemoglobin levels to determine iron status. Iron deficiency was defined as ferritin < 15 µg/L, and anaemia as haemoglobin < 110 g/L if < 19 years and < 117 g/L if ≥ 19 years. ANOVA and logistic regression were used to compare biomarker levels and the prevalence of iron deficiency and anaemia across dietary groups. Results Omnivores had the highest estimated ferritin levels (19.6 µg/L), which was significantly higher than pescatarians (14.7 µg/L, p = 0.03), and vegans/vegetarians (10.9 µg/L, p < 0.001). Overall 38.1% of participants were iron deficient. Veg- etarians/vegans and pescatarians were significantly more likely to be iron deficient (69.4%, p < 0.001 and 49.4%, p-value 0.016, respectively) compared to omnivores (30.5%). Lower red meat consumption and higher intake of vegetarian patties and legumes were linked to an increased risk of iron deficiency. Anaemia prevalence (haemoglobin < 110 g/L if < 19 years and < 117 g/L if ≥ 19 years) was 3% across all dietary groups. Conclusion This study highlights a higher prevalence of iron deficiency among Swedish teenage girls adhering to plant- based diets. Public health strategies should promote balanced diets that ensure adequate iron intake and absorption while considering environmental sustainability. Regular screening and targeted dietary recommendations are essential for sup- porting the health of this population.
mars 30, 2025
Basilikaolja
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