Now is the greenest time of the year.
The gardens are full of the most tender fresh greens, and many abundantly flavors almost all dishes with it. And some even eat it with whole branches and leaves. Is it good? Is greens healthy and how is it better to eat?
In short, greens are very useful. Everyone is sure that it has a lot of vitamins. This is so, but there are many other usefulnesses in it. First of all, these are the antioxidants we need so much. Plus, many essential oil substances, they provide unforgettable aromas of herbs. In addition, they have an anti-inflammatory effect.
Today it is already clear that the sluggish inflammatory processes that occur in our body constantly play a very negative role. And if you slow down and suppress them, this will help to avoid many diseases, especially the heart and blood vessels, as well as cancer. And greens in this regard is very effective.
In addition, essential oils have an antibacterial effect. Because of these properties, greens are used in the conservation of almost all products. These substances and salt protect the workpieces from spoilage.
But essential oil components are useful when we use them with food. They are very well added to salads and other dishes that have not undergone heat treatment. After all, the risk that they have bacteria is high.
Still essential oil plants are used in the treatment of colds in the form of inhalations and gargles.
Let's take a closer look at the most popular green herbs.
DROP – THE MAIN RUSSIAN GREEN
According to official statistics, most dill is eaten in Russia. And do you know how much it is consumed annually by an average citizen of our country? The figure may seem unrealistic – 1.6 kg of dill.
Of course, hardly anyone chews so many green branches of dill, statistics take into account its consumption in the country in general. And most of it is used in the food industry – dill is added to the mass of products. This is not only almost all canned food, a lot of processed foods and meat products, chips and much more. And if all this is divided into the population of our country, then 1.6 kg for each will be quite real.
Is it good or bad? Fine! In dill, a lot of everything useful. Only 10 grams of this fresh grass contains more than 10% of the daily norm (NI) of the consumption of vitamins A and C, in somewhat smaller quantities it contains the most important vitamin folic acid, as well as many other vitamins and minerals.
But no less than these components in dill, antioxidants are important to us. First of all, it is monoterpenic (limonene and carvone). They block the action of a number of carcinogens, among which there are benzopyrenes. It is he who is present in the smoke of cigarettes, and in barbecue (as well as in everything that is cooked on charcoal, barbecue and grill). It is no coincidence that dill is an obligatory accompaniment for them.
However, this is largely true in relation to other greens. Plus, in dill there are a lot of flavonoids such as kempferol and vicetin. These powerful antioxidants prevent the development of vascular atherosclerosis, protect us from cancer and old age.
But that is not all. In dill, there is almost nothing harmful. The content of calories, bad fats and carbohydrates in it is not significant. Even oxalates (oxalic acid salts), which are many in other herbs, are almost absent in dill. And this means that it does not contribute at all to the formation of kidney stones (see “This is important”).
GREEN ONION – SECOND POPULAR GREEN
Everyone knows about the benefits of onions. But what is more useful – green arrows or onions? Answer: Both types of onions are useful, but in different ways. In one there are more than one utility, in the other – others (see table).
Summer green onions contain almost all the vitamins, minerals and dietary fiber that are very important for digestion. Vitamin K is the leader in content: in 100 g of onion it contains more than 2 days. And in some cases this can have a negative effect, there are people who should not abuse green onions (see "Our Help").
Vitamin A in onion arrows is represented by a set of carotenoids, most of which are beta-carotene. Part of it in our body turns into vitamin A itself, the other part works as an antioxidant.
Two other carotenoids (lutein and zeaxanthin) are very important for good vision. They protect against the disease, which is the main cause of blindness, from age-related macular degeneration (AMD).
But onions are very useful. It contains many important flavonoids. And there are a lot of sulfur compounds in it, it is because of them that the tears flow when they cut the onions, and because of them it smells so sharply, they give it a harsh taste (there are more of them in the onions, but in the arrows they are present in essential quantities). These are super-useful substances that protect against infections (the antiviral and antibacterial effects of onions are well known), and also have an anti-cancer effect plus inhibit the development of atherosclerosis.
The conclusion from this information is simple: in the summer, eat more green onions, and in winter do not forget about onions.
PETRUSHKA – THE MOST POPULAR GREEN IN THE WORLD
If in Russia dill is the most eaten from greens, then in the world in general – parsley. It is very useful, it also has flavonoids and other antioxidants. Plus, anti-cancer effects have myristin, limonene and eugenol – they give parsley flavor. Therefore, like dill, it is perfect for fried and any dishes cooked on charcoal (they all contain carcinogens).
There are even more vitamins C and A in parsley than in dill, and about the same amount of vitamin K. Therefore, everything said about dill applies to this greenery.
BASIL, HE IS NOT ONLY GREEN
This weed is green and burgundy. Which one is more useful? Claret is more beneficial because of the greater number of anthocyanins. These are red-violet antioxidants. There are many more in some berries and beets. They even protect against cancer.
But in the green basil, as in dill, there are also flavonoids. They contain a lot of essential oil substances, as well as vitamin C. Vitamin K in the basil is about 4 times less than in green onions and parsley. But this is also a decent dose.