Sorrel: benefit and harm
Sorrel in Latin is called "Rumex", which in translation sounds like a "spear".And the leaves of the plant in form really resemble this formidable weapon.And in Russia, sorrel for a specific-sour taste for the oldest ever called "sour", "kizlyu" or "sour" and put in one of the most famous Russian first dishes - cabbage soup.
Today, 120 species of sorrel are known.And these species are spread all over the world, grow on all continents, except, of course, ice Antarctica.
Sorrel people have been using for food for many centuries.Even in Ancient Rome, one of the species of this leafy plant was in the diet of both patricians and plebs.But before the sorrel begins to exist, people used it in medicine.The decoction of the rhizomes was treated with dysentery, a slurry of chopped leaves - indigestion.A bandage soaked in oxalic juice, stopped bleeding.
Sorrel is unpretentious and feels great in a variety of climates.And he is one of the first plants in the early spring to please a person with vitamins.His young leaves go for the preparation of soups, salads and all kinds of snacks.
Nutritional value and chemical composition of sorrel
- Calories: 22 kcal
- Protein: 1.5 g
- Fat: 0.3 g
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- Carbohydrates2.9 c
- Dietary fiber: 1.2 g
- Organic acids: 0.7 g
- Water: 92 c
- unsaturated fatty acids: 0.1 g
- Mono- and disaccharides: 2.8 g
- Starch: 0.1 g
- Ash: 1.4 g
- Saturated fatty acids: 0.1 g
- Calcium 47 mg Magnesium
- 85 mg Sodium 15 mg Potassium
- 500 mg Phosphorus 90 mg
- Vitamin PP: 0,3 mg
- beta-carotene 2.5 mg
- Vitamin A( RE) 417 mcg
- Vitamin B1( thiamine): 0.19 mg
- Vitamin B2( riboflavin) 0.1 mg
- Vitamin C: 43
- mg Vitamin E( TE) 2
- mg Vitamin PP( niacin equivalent): 0.6 mg
- Iron 2 mg
The leaves uVel contains a lot of nutrients.Vitamins and trace elements.One hundred grams of oxalic sheet contains the human daily intake of vitamin C. Many there are also B vitamins( riboflavin and thiamine), PP, E, and A. There is beta-carotene.There are magnesium, phosphorus, sodium, potassium and calcium.
In sorrel is one of the most harmonious for the human body combination of proteins, fats and carbohydrates.In addition, the fibers of this plant contribute to a qualitative purification of the stomach and intestines.
Than useful sorrel
Sorrel - a plant unusually useful for the human body.And his healing qualities were noticed by people much earlier than just food. Since ancient times various parts of this plant have been treated with :
- headaches of various origins;
- certain diseases of the cardiovascular system;
- Hepatic disorders;
- scurvy and gingival hemorrhage;
- lichen, eczema and other skin irritations.
The use of sorrel is proven in the fight against poisoning.Its extract has long been used as part of antidotes with insect and snake bites.Especially effective seed oxalic extract against the poison of scorpions.
And still there is sorrel one very interesting quality.The juice of its leaves and decoction of the roots have different effects on digestion.The first weakens, and the second fixes.Moreover, oxalic juice prevents putrefactive processes in the intestine.
Ask any doctor, and he will describe the useful properties of sorrel.And begins with what he says about the general strengthening of the human body for this leaf plant.Still, because it contains so many vitamins and trace elements!
With no sorrel, no spring avitaminosis is terrible, and given its amazing natural ability to remove allergic reactions, it becomes clear why this culture is recommended in the menu of pregnant and parturient women, patients and convalescent patients.Sorrel meals should also be included in children's diets.
The juice of sorrel leaves is also used as an effective rinse, which removes toothache and strengthens the gums, and besides, it cleans skin irritations well, soothes the itching of the epidermis.
What is harmful sorrel
But, unfortunately, this plant can not only benefit. Harm of sorrel is obvious for people with:
- disturbances of water and alkaline balance;
- with arthritis;
- is a gout.
Excess oxalic acid promotes the formation of stones in the kidneys, inflammation of the joints.And provokes some diseases of the gastrointestinal tract.In addition, sorrel contra-indications exist for patients suffering from a number of chronic diseases.
This does not mean that people at risk should abandon dishes with sorrel altogether.You just need to know the measure and properly prepare this leaf plant.
Recommendations for using sorrel for food
Sorrel is one of the few plants that requires special dishes for cooking, frying or quenching.Do not use cast iron and aluminum pans, pots and stewpots.And all because oxalic acid is able to react with a number of metals and metal alloys, forming toxic substances that are harmful to the human body.
As for the recipes, the sorrel is traditionally used to prepare:
- the first dishes( cabbage soup, vegetable and chicken soups);
- all kinds of salads;
- wings, dressings and sauces( for fish, red meat and grilled vegetables);
- pie filling;
- smoothies, lemonades and other home( and not only) alcoholic and non-alcoholic beverages.
Sorrel is perfectly combined with cheese, cottage cheese, egg and white chicken meat.It can be salted and marinated for winter without loss of useful qualities.