Sorrel was once called a useless weed.
Over time, the sour grass began to be used for health purposes.
Components
This piquant green is known for its abundance of acid, retinol. Vitamin K is also extracted.
A sufficient amount of vitamin B is absorbed. The necessary portion of iron is absorbed. And calcium and magnesium are also supplied with aromatic leaves. Other valuable ingredients: organic acids, essential oils. Caloric content of the herb: 0.1 kg of raw material - 23 kcal.
Benefit
By consuming this plant, vitamin deficiency is avoided. All tissues are actively fortified with vitamins. At the same time, blood vessels are renewed and coagulation is stabilized.
Retinol regenerates the tissues of the visual system. And therefore - improves vision. Aromatic leaves are saturated with nutritional fibers. These particles clean out dangerous cholesterol. Thanks to the abundance of vitamin B, stress is softened, the central nervous system is stabilized, and energy deficiency is eliminated.
Sorrel is considered a fat-burning herb. At the same time, hemoglobin increases, the hormonal mechanism is improved, blood pressure is normalized, and the skin is cleansed. At the same time, discomfort during PMS is reduced.
In general, an anti-aging effect is manifested. A dose of folic acid is supplied with the plant. The ingredient is important for the formation of babies. Thanks to this acid, the well-being of pregnant women is normalized. An important effect is the activation of blood flow in the genitals. The result is a healthier genitourinary mechanism.
Sour leaves can be consumed from the age of 3. This is how the components that trigger tissue growth are absorbed.
Additional action - activation of immunity, improvement of the baby's central nervous system functioning. Improves the function of the gastrointestinal tract. Appetite returns.
Harm
Contraindications include:
1. urolithiasis;
2. violation of acidity indicators;
3. exacerbation of gastrointestinal problems;
4. formation of stones.
It is important to note: heat treatment of these leaves provokes the formation of a specific acid. Overdose of such a component is associated with the formation of stones. And this substance also weakens the tissues of the joints. Although dosed consumption of heated grass is allowed.
Cooking
Sorrel is an element of international cuisine. It is used to enrich dressings, complex spices, drinks, vegetable mixes, seafood. It is recommended to test a couple of recipes.
Sorrel soup: prepare a bay leaf (a couple of slices), mild pepper, fine salt, juicy sorrel leaves (0.2 kg), a medium-sized egg (a couple of pieces), carrot shavings (0.1 kg), onion (0.1 kg), chopped potatoes (0.4 kg), purified water (2.7 l), chicken pulp (0.6 kg).
Instructions: boil the meat pulp (it takes an hour), remove the foamy coating, add some salt to the mass. Chop the vegetables, heat them up, using vegetable oil. Add the vegetable mixture to the liquid. Boil for a quarter of an hour, achieve softening of the vegetables.
Season with pepper. Take processed whole eggs, chop into cubes. Crumble sorrel leaves. Add greens and egg mass to the liquid. Season with bay leaf. Turn off the heat. Let the mass steep for a quarter of an hour. Decorate with fermented milk products, sprinkle with sorrel.
Spicy sauce: used for meat treats. This sour dressing goes well with seafood. Prepare: powdered pepper, salt, strong broth (15 ml), butter (35 g), juicy sour grass (0.3 kg), thick cream (0.1 l). Instructions: heat the cream, stew the sorrel separately.
Combine these ingredients. Season with spices. Enrich with broth. Boil until thick. The dressing is ready.
Sorrel is a universal nutritious herb. Consumption of vitamin leaves helps improve the functioning of various systems. But the spicy plant is called a powerful allergen. The sour herb should be tested.
Previously, they gave advice on how to bake pies so that they don’t burn .
