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GO EAT... MANGE TOUT.

MANGE tout are both tasty and versatile.

Like green peas, fresh mange tout is a good source of B1 (thiamin) and folic acid.

And because you eat the whole pod, mange tout are a greater source of the antioxidant vitamins A and C than ordinary peas.

They are also an excellent source of dietary fibre.

But be careful not to overcook as this will deplete the nutritional value. If you can, opt for blanching, steaming or eat them raw.

They contain only 20 calories per serving, but the fat content is increased if stir fried in oil.

The versatile vegetable can be made into soups, put in omelettes or used as an accompaniment to meat and fish.

It is also a good ingredient to add interest to salads and other cold dishes.

Sugar snap peas are a good alternative.
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Publication:Liverpool Echo (Liverpool, England)
Date:Aug 3, 2009
Words:139
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