The benefits of greens for the body

We are traditionally used to using herbs as a seasoning for main dishes. But summer is the time when fresh and varied greens are in abundance and you can experiment with the usual food. In addition, the greens have much more more advantages than it seems.

Nutritionists say that if you start a meal with greens, you can eat much less fatty, high-calorie food, as greens perfectly saturate due to the high content of dietary fiber and fiber. Greens are especially good for this dark green-basil, spinach, parsley.

At the same time, the caloric content of greens is on average 36 calories per 100 grams! But vitamins – a whole set: choline, vitamins A, B1, B2, B5, B6, B9, B12, C, E, K, H and PP, as well as almost the entire mineral complex: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, iodine, chromium, fluorine, molybdenum, boron and vanadium, cobalt, nickel and aluminum, phosphorus and sodium.

Greens not only quickly and permanently extinguish the feeling of hunger, but also improves digestion, and also has a beneficial effect on the condition nervous and cardiovascular systems.

This is a great and beautiful addition to any dish. If you are tired of traditional types of greens, such as parsley, dill and onion, we recommend you to pay attention to less popular products. For example, carrot tops do not contain vitamins less than in the root crop. It can be put in a salad, and it is also easy to grow at home from the remnants of purchased carrots. What if add a bright multicolored chard (similar to beet tops) to a salad or stew, you are guaranteed a good mood.

Information prepared by GUZOT " Tsozimp»
based on the materials of the Federal State Budgetary Institution "NMIC TPM" of the Ministry of Health of the Russian Federation