Borage

NUTRITIONAL INFORMATION

BORAGE

(Borago officinalis)

Borage is a phanerogamous species belonging to the Boraginaceae family, native to Syria and Egypt1 but naturalized throughout the Mediterranean region, as well as Asia Minor, warm areas of Western Europe, North Africa and South America. It is traditionally used in the gastronomy of some parts of Spain, specifically in Aragon, La Rioja, Navarra and the Ebro Valley, and in Europe, such as Liguria in Italy, the Midi (France) and Germany (Baden-Württemberg).

The way of cooking it is varied, since the whole plant is used in different ways, from the stems to the leaves.

It is highly valued gastronomically in certain parts of Spain. In the community of Aragon, where it acquires the character of a regional dish, it is consumed in various ways: only the stems in scrambled eggs, or combined with mushrooms, or with clams or shrimp, the stems cooked with potatoes and seasoned with raw olive oil once served on the plate. Combined with chard, garlic and egg (recipe called "Revuelto de Amelia"). The tender leaves in batter and fried. And finally, as a base for vegetable broth alone or with other vegetables. In La Rioja and Navarra it is also consumed as in Aragón. In Lérida the leaves are eaten (cooked in brine), being the best for consumption the lower ones. In Mallorca they are used to flavor wind fritters. Sometimes, the flowers of this plant are used in salads. In the gastronomy of Granada are very typical papoviejos, or borage leaves fried in a sweet dough.

IDEAS FOR RECIPES:

- Lentils with borage

- Borage with cockles and ham powder

- Borage with potatoes and ham

- Monkfish with squid sauce and sautéed borage with fresh garlic

- Scallops with borage

NUTRITIONAL INFORMATION:

Portion: 100 g

Calories 21 kcal

Protein 1,8 g

Carbohydrate 3,06 g

Fat 0.7 g

Saturated Fat 0,17 g

Monounsaturated Fat 0,211 g

Polyunsaturated fat 0,109 g

Cholesterol 0 mg

Sodium 80 mg

Potassium 470 mg