Mangold: benefit and harm
Mangold is a unique plant used in cooking, medicine, and also as a decorative element of landscape design.Outwardly, he is very handsome: large carved leaves with pronounced veins are gathered in tight rosettes, thus forming bushes.The height of the plant is 40-60 cm. Chardless roots of chard are especially prominent in the entire garden area.Their shade, depending on the variety and composition of the soil, can be light green, yellow, pale pink or raspberry.
It's interesting to know! Mangold is more often called leaf beet.Stem chard is used in cooking for the preparation of thick soups, beetroot, gazpacho.Leaf chard is the basis for vegetable salads, and cabbage rolls are also prepared from it.
Application of chard
In cooking, chard is widely used for cooking basic hot dishes and salads, with cooks using both leaves and young stems.The taste of fresh greenery with a light sour gives the culinary masterpieces a special piquant and unique taste.
In folk medicine, chard is used to create decoctions and infusions.Even in ancient medical treatises it was mentioned that the juice of this plant normalizes the work of the gastrointestinal tract, is an effective laxative and diuretic.Many sources say that a decoction of chard helps to get rid of dandruff.
This biennial plant has also been used in the design of household plots.Especially in spring are beautiful fresh green leaves of chard, cut with a neat spider web of veins.And thanks to different grades, landscape designers were able to create bright, colorful compositions from one plant species.
Nutritional value of 100 g:
- Caloric content: 19 kcal Protein
- : 1.8 c
- Fats 0.2 g Carbohydrates
- : 2.14 c
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- Dietary fiber: 1.6 g
- Ash: 1.6 c
- Water: 92.66 grams
- Mono- and disaccharides: 1.1 c
- saturated fatty acids: 0,03 c
- beta-carotene: 3,647 mg
- Vitamin A( RE) 306 mcg
- Vitamin B1( thiamine): 0.04 mg
- Vitamin B2( riboflavin) 0.09 mg
- Vitamin B3( pantothenic): 0.172 mg
- Vitamin B6( pyridoxine): 0.099 mg
- Vitamin B9( folic): 14. mu.g
- Vitamin C: 30 mg
- vitamin E( FE): 1.89 mg
- vitamin K( phylloquinone): 830. mu.g
- vitamin PP( niacin equivalent): 0.4
- mg Choline 18 mg
- mg Magnesium 81 mg Sodium
- 213 mg Potassium 379 mg Phosphorous
- : 46 mg
- Iron: 1,8 mg
- Zinc: 0.36 mg
- Copper: 179 μg
- Manganese: 0,366 mg
- Selenium: 0,9 μg
The analysis of the chemical composition of chard has shown the presence of a valuable complex of vitamins: A, E, C, K, B2, P and PP.In addition, young leaves and stems contain a large number of salts of potassium, sodium, calcium and others.Proceeding from this, it can be concluded that chard is an excellent fortifying agent that supports immunity.Calcium helps to strengthen bone tissue and tooth enamel.
Vitamin K normalizes blood coagulability.Vitamins RR strengthen the walls of blood vessels and prevent cardiac diseases.
In addition to vitamins, the leaves and stems of chard are rich in trace elements:
- nitrogenous substances.
They improve overall blood counts, increase hemoglobin, normalize parathyroid function, regulate acid-base balance in the body.
Caloric value of the plant is 19 kcal.Mangold will be very useful in the diet food, as well as during the cleansing of the body of toxins and toxins.
The root of chard contains a large amount of sugar.It was previously extracted from this plant by evaporation.But, in spite of this, leaf beet is recommended for people suffering from diabetes.
It's important to know! Lilac acid and fiber normalize blood sugar levels.In a large concentration they are found in the stems of chard.
Harm to chard
The freshly squeezed juice of chard contains a large amount of organic acids.They can cause irritation of the mucous membrane of the stomach and cause such unpleasant symptoms as nausea, vomiting.
In medicine, there were cases of individual intolerance of the product.People prone to skin allergic reactions should eat the plant with special caution.