I cedri
Alimentazione e trattamenti naturali per il benessere e lasalute - Dr.ssa Michela Barducco - Dietista - Master in Floriterapia
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I cedri

Il cedro può essere utilizzato per il consumo diretto, come frutto intero o succo, nell'industria alimentare, per la preparazione di bibite e frutta candita, nell'industria farmaceutica, per la produzione dell'olio essenziale.
Il cedro fresco contiene pochissime calorie (11 kcal/100 g), buone quantità di vit. C e di potassio: è indicato per chi soffre di ipertensione, può favorire la disintossicazione dell'organismo, aiutare a rinforzare il sistema circolatorio e a combattere la ritenzione idrica. Nel cedro, a differenza degli altri agrumi, la parte bianca della buccia (albedo) ha buon sapore ed è succosa: presenta buone qualità nutrizionali, soprattutto per la ricchezza di steroli, utili contro l'ipercolesterolemia (aumento del colesterolo nel sangue).
Il cedro candito va invece consumato con moderazione, dato l'elevato apporto calorico (187 kcal/100 g) con ben il 49% di zuccheri.
Tra le varietà più diffuse: il cedro liscio di Diamante, coltivato in Calabria e utilizzato soprattutto per la produzione del cedro candito; la varietà siciliana, bitorzoluta, a bassa acidità e ottima per il consumo diretto; il cedro sfusato, prodotto in Campania, dolce e e di grandi dimensioni; il cedro di Corsica, a polpa dolce.

"Dolcetti" di cedro
Tagliate dei cedri a fettine, passate le fettine nello zucchero da entrambi i lati. 
Mettete nel surgelatore e tirate fuori al momento di consumare. 
Questi "dolcetti" hanno sicuramente un buon contenuto zuccherino ma sono ideali per chi deve limitare l'apporto di grassi con la dieta (in più mantengono il potere ipolipidemizzante del cedro fresco).
Ottimi per accompagnare una tazza di tè (come alternativa ai biscotti o ai pasticcini) o per chiudere il pasto. 



25 commenti a I cedri:

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