Wellness health
In the earlyness, the problem of food culture acquires special acute. It is predetermined by several factors.
First, the fact that our body is overloaded with winter food exchange products (when animal proteins prevailed and refined carbohydrate products prevailed), so requires cleaning and disinfection. How to spend them?
Secondly, our body is in captivity, the so-called, spring fatigue and defenselessly in front of colds and infections, and there is nothing about irritable and talk about. Everyone understands the cause of such a state – the lack of vitamins and other “livelists”.
Thirdly, many people will fall, so how to do not to use an excessive amount of bread or pasta, how to diversify food to meet the needs of the body, no longer bold it, not to fully?
And someone else’s spring is sometimes planning how to organize rational useful and satisfying food throughout the year. Doctors nutritionists argue that our unchanged saviors will help in all mentioned cases – representatives of wildlife, which are already poured with juices and rapidly go to growth. Today we will dwell on vegetable green cultures, their beneficial effects on the body.
Answering the first question, you can say green vegetable cultures (those give a lot of edible greenery) – this is the most affordable, the most rational and, of course, the cheapest means for the spring cleaning of the body. After all, they are extremely rich in vitamins, minerals that, hitting the body, activate the development of enzymes, their functions, so improve the redox and metabolic processes, the removal of slags and toxins outward.
If you go to the second question, it must be said that green crops are the source of the most valuable substances, without which a person cannot exist: they contribute to physical strength, mental balance, strengthen immunity. In addition, vegetables are mainly consumed with raw, that is, their whole healing value is preserved.
Green crops will be careisred and in the post, since they contribute to the assimilation of other food products (carbohydrates, fats), removal of waste substances. They also deliver a protein into the body that ceases to flow during this period from meat and dairy products. Most of all protein substances among green plants contain spinach (more than in milk, flour, cabbage). In other plants, their minor quantity, but they have all the necessary indispensable amino acids in a favorable ratio for the body. And what is important, the caloric content of these vegetables is low, so it’s not threatened by a person.
Regarding the third question, it is briefly about the feasibility of consumption of green vegetable crops throughout all seasons already mentioned above. Who has the opportunity to grow them, let him choose from a wide variety of zoned cultures and soon sows, because spring is already in a hurry. Who will do it – not gone. Because the rich green mass, which will appear soon, is extremely needed by all. Nutritionists especially note the importance of green crops in baby food, biologically active substances that are contained in them, normalize the processes of growth, mental and sexual development, the state of the bone system, leather and vision. If the child consumes greens every day with food, he will grow strong body and persistent spirit. So seitte and consume. Do not have a neckline? Still do not deny yourself in pleasure to consume greens.
Below on some of the richest and most affordable residents of gardens.
Spinach. Seeds should be soaring at the beginning of spring, – this is very early (in 20-30 days edible leaves will appear), frost-resistant (withstands freezing to 6-8 degrees) and a yield culture. After 10-12 days, sowing repeat to extend the period of consumption of vitamin products. The green of spinach is rich in all necessary vitamins and minerals, in particular iron, calcium, iodine, magnesium, phosphorus. Therefore, the spinach should be in the menu of children, especially those who have a problem of growth, weakened after operations, pregnant women and who have trouble skin. After all, its components contribute to the formation of high-quality blood, regulate the work of the stomach (especially in people with reduced acidity), the pancreas, neutralize the negative impact of the environment (exhaust gases, tobacco smoke). Therefore, spinach in the first place among green crops in ability to resist the cell mutations and the emergence of malignant tumors: breast cancer, colon, respiratory organs. Sandwiches, salads, soups, casseroles are prepared from the leaves. However, they should immediately after cooking. Store can not even in the refrigerator.
Cress Salad Also a cold-resistant plant (seeds germinate in open soil at a temperature of + 2-3 degrees), but even more rarely than spinach (greens is ready to use in 10-15 days after germination). Suitable for the use of leaves and young juicy stalks, which contain vitamins B1, B2, B6, C, K, RR, carotene. And along with mineral salts calcium, potassium, phosphorus, iron, sodium, magnesium, iodine, sulfur in plants a lot of proteins and carbohydrates. Cressing salad contributes to cleaning blood and respiratory and urinary tract, prevents atmosphere, diathesis, rashes on the skin, improves the activity of the thyroid gland, strengthens the nervous system. Cress Salad eating fresh, make it good as seasoning to fish, meat, cheese, oil.
Salad garden – Also, the wounds early (30-40 days) Culture. In the lettuce of salad there are almost everything necessary for normal activities of the substance: In addition to a large number of most important vitamins, mineral salts, there are organic acids, carbohydrates, proteins, sugar. Therefore, salad occupies a special place among vegetable crops. The daily use of this plant improves the composition of the blood, regulates the operation of the circulatory system, kidneys, liver, pancreas, normalizes the intestinal operation. And even strengthens the vital tone, contributes to the removal of cholesterol, has antisclerotic properties and reduces blood pressure. Use leaves for the preparation of salads, solid and marinate.
Cucumber grass (cucumber) forms a large outlet of edible rough leafs in 20 days after germination. They are reminded to taste and smell of cucumber, and the chemical composition is so rich (vitamins, mineral salts, tannins, proteins, silicon acid) that cucumber grass enters the diet of cosmonauts. Therefore, the cucumber helps in case of liver, kidney disease, cardiovascular system, in particular with edema, inflammation of respiratory and urinary tract, rheumatism, gout. In case of constant use, the mood and efficiency changes for the better.
Coriander sow early in the spring, and in a month and a half, the greens consume. It contains a lot of essential oil having a sharp smell, as well as pectins, tannins, vitamins, mineral salts. They predetermine choleretic, expectorant properties. Coriander use is recommended for people suffering from hemorrhoids. Greens are used as seasonings for macaronams, beans, rigs, meat, fishing dishes. Eat fresh.
