Seminţele de floarea soarelui sunt săţioase şi în acelaşi timp foarte sănătoase, oferind o sursă semnificativă de vitamina E, B, acid folic, magneziu, cupru şi seleniu. Magneziul şi vitamina B sunt necesare pentru menţinerea nivelurilor energetice şi a tonusului psihic. Vitamina E este cel mai puternic dintre antioxidanţi (de trei ori mai puternic decât vitamina C) şi un foarte bun remediu împotriva bolilor (cancerul de colon, complicaţiile apărute în urma diabetului).

Sunflower seeds are satiable and at the same time very healthy, constituting an important source of vitamin E, B, folic acid, magnesium, copper and selenium. Magnesium and vitamin B are necessary for maintaining energy levels and the psychic tonus. Vitamin E is the most powerful antioxidant (three times stronger than vitamin C) and a very good remedy against illnesses (colon cancer, diabetes complications).

Linseeds have emollient, soothing, tissue regeneration stimulation characteristics, and they are also used for their intestine-draining effect.

Soya contains those special substances called isoflavones, which increase immunity, prevent mutations of normal cells into cancerous cells, ensure the permeability and flexibility of blood vessels.

Corn has benefic effects on the organism by diminishing the blood cholesterol level, acts as fermentation sub-layer for the intestinal micro-flora, reduces cancer risk, has slight laxative role.

The tomato is one of vegetables with the most sources of vitamin A and vitamin C, folic acid, calcium and potassium. The tomato contains an antioxidant substance, called lycopene, which helps prevent cancer, especially prostate cancer.

Basil is a very good soother and refresher for the nerves. It has been proven that the daily consumption of basil for a long period may reduce by 50% the risk of glycemia variation crises.

If you want to take advantage of the effects of these plants, you can consume daily: PANISSIMO PROKORN - sliced bread with sunflower seeds, linseeds and corn AND PANISSIMO POMODORO - sliced bread with tomatoes and basil.

We must buy bread anly from shops that are clean and have special spaces for the bread, and the seller are duly equipped as well. We must know the producer and the price of the bread, and before we leave the shop we must require the receipt.

Vel Pitar experts advice us to be careful when buying backery products, in order to be sure that we choose correctly. It must be known that it is not proper to place the bread in a bag that contains other products too!

We must buy bread anly from shops that are clean and have special spaces for the bread, and the seller are duly equipped as well. We must know the producer and the price of the bread, and before we leave the shop we must require the receipt.

The good bread has the following characteristics:

- has a regular shape, it must not be flat or damaged;

- the surface of the crust unburnt and glossy;

- fresh-coloured crust, with the correspondent colour for each type: brown-gold for the black bread and gold-yellow for the white one;

- the crumb must be well-baked, with uniform and refined pores, with no lumps or unkneaded flower;

- the crumb must be flexible, that is it must revert at the initial form upon a smooth finger touch;

- it must not be sticky or wet; it must not crumb;

- pleasant favour, with no strange smell, no fustiness, rancid or frowsty smell;

- pleasant taste, with the right amount of salt, no sour or bitter nouances, no teeth crunch when chewing.

The term of validity of the bread is of 24 hours from the baking, 36 hours, 72 or 168 hours, depending upon the type of bread and of the packing. The date of validity must be applied on the label, for the packed products, or on a panel in the shop for the unpacked ones.

The hot bread must not be kept in bags, but in enamel or wooden packing.

According to the recommendations of specialists in nutrition/diet, we have to consume around 50% bread and bakery products out of the total grains necessary for our body. Due to the intake of nutrients which cover most part of the daily glucidic and caloric ration, bread should be present in one's daily food intake.

All assortments of bread, whether they are made of wheat or rye flower, qualify as healthy products, as they address, depending on their specificity, different categories of consumers.

Black bread, previously known as "the poor man's bread" has been scientifically proven that, beside the benefic results in the fight with nutrition disorders (obesity), has positive effects in cardio-vascular disorders (atherosclerosis, ischemic cardiopathies), in removing toxins from the organism, as well as the role to prevent and to improve diabetes type I.

According to the recommendations of specialists in nutrition/diet, we have to consume around 50% bread and bakery products out of the total grains necessary for our body. Due to the intake of nutrients which cover most part of the daily glucidic and caloric ration, bread should be present in one's daily food intake.

All assortments of bread, whether they are made of wheat or rye flower, qualify as healthy products, as they address, depending on their specificity, different categories of consumers.

Black bread, previously known as "the poor man's bread" has been scientifically proven that, beside the benefic results in the fight with nutrition disorders (obesity), has positive effects in cardio-vascular disorders (atherosclerosis, ischemic cardiopathies), in removing toxins from the organism, as well as the role to prevent and to improve diabetes type I.

Black bread can supply 10 times more magnesium, 2.5 times more phosphorus and calcium, more type B vitamins and vegetal fibers than the other types of bread. Vegetal fibers trigger more rapidly the sensation of satiability and for this reason black bread is recommended in the treatment of nutrition disorders. The daily necessary intake of fibers estimated at 25-40 g may be obtained from black bread because it preserved a large part of the fibers which are found in the outer shell of the wheat grain.

Wholemeal bread is obtained from wholemeal which preserved the entire content of fibers in the wheat grain, being limited to the fibers' content and nature in the wheat it has been obtained from.

Branny bread and graham bread have low percentage of assimilable glucides and contain important quantities of vitamins, mineral salts and fibers. It is recommended to diabetics and to people with nutrition disorders.

Salt-free bread is recommended to people with heart troubles, with circulation or renal system problems, arterial hypertension, gastric hyper-secretion, skin or mucous inflammations etc.

Hypocaloric bread (black bread, bran bread, rye bread, whole bread) is a low calorical value bread, recommended to those that wish to eat healthy and tastefilly.

White bread is considered a balanced nutritional product with respect to protein, glucides and lipids ratio, and the vitamins' content (especially B vitamins) concurs to the health condition.