Sorrel or sorrel, description, features of cooking for food and use in the treatment of diseases.

Sorrel is a widespread plant from the buckwheat family. In total, there are about 200 species of sorrel, most of which are weed plants. In the wild, grows in meadows, edges, glades, in sparse forests, on grassy slopes.. 

Sorrel or sorrel, description, features of cooking for food and use in the treatment of diseases.

Sorrel appears in late April and early May. Its value as a food and medicinal plant determines the presence in it of many chemical compounds necessary for the human body. The sorrel contains approximately: 91% water, 2.3% protein, 0.5% fat, 2.6% carbohydrate, 0.8% dietary fiber (fiber), 0.9% organic acid, and 1.4% ash. Calorie sorrel is 21 kcal per 100 grams. The sorrel contains macrocells potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine and trace elements iron, iodine, manganese, copper, zinc, fluorine.

Vitamins in sorrel are represented by vitamin A (beta-carotene), vitamin B1 (thiamine), vitamin B2 (riboflavin), niacin (vitamin B3 or vitamin PP), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), folic acid (vitamin B9), vitamin C (ascorbic acid), vitamin E (tocopherol), vitamin K (phylloquinone), biotin (vitamin H).

Sorrel or sorrel, description, features of cooking for food and use in the treatment of diseases.
decoction with a breakdown and general weakness. Traditional medicine recommends sorrel juice as a choleretic drug. Dilute 1-2 teaspoons of juice in 200 g of water, take 2-3 times a day. A decoction of the leaves in water (1:20) is used as a hemostatic with a bleeding of 100 g. Take 3-4 times a day before meals. A decoction of spring and summer dried sorrel roots (1-2 teaspoons per 250 g of water) is taken to improve metabolism, in case of digestion and skin diseases.

The use of sorrel in cooking and especially cooking.

Sorrel is widely used in cooking, it is used in fresh, pickled, canned or dried form, added to various salads, soups and borsch, or as a filling for pies. More nutritious and healthy are the young leaves of sorrel, due to the predominance of apple and citric acid in them. You should pay attention to the fact that it is advisable to eat sorrel only until July, since in a later period a large amount of oxalic acid accumulates in it and it becomes hazardous to health.

Contraindications for the use of sorrel.

Due to the high content of oxalic acid, which can cause a violation of mineral metabolism in the body and kidney function, forming insoluble calcium compounds in the body, sorrel is not recommended to eat in large quantities for a long time. Sorrel is also contraindicated in inflammatory diseases of the kidneys, pregnancy, gastritis with high acidity, gastric ulcer and duodenal ulcer..

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