Dietology and nutrition

Than healthy spring vegetables

The season of spring vegetables and herbs in full swing. Radishes, cucumbers, cabbage, and greens: their prices are becoming more affordable,and the choice of more and more. People are smartly buying spring vegetables, not so much for fear of nitrates and pesticides, which, according to some experts, much of it in the earliest vegetables. Of course, it is important to remember how to process vegetables and to reduce their possible content of nitrates. But, in addition to processing vegetables, let’s talk about their health benefits.

How useful spring greens

Some of us belong to the parsley, dill or cilantro as decoration for dishes, and do not consider the green products of the first necessity. However, refusing greens in your diet, people deprive themselves of a lot of useful vitamins and minerals. For example, familiar to each of us, parsley is rich in substances that protect the human body against the formation of cancerous tumors, improves eyesight, promotes normalization of pressure, etc.

Favorite and not favorite of many dill is able to strengthen blood vessels, improve functioning of the digestive organs, and also has long been known for their diuretic properties. Nutritionists in recent years have increasingly draw our attention to spinach: this leafy vegetable helps strengthen the immune system, healthy skin, hair and nails, improves the heart, as muscle fibers, bone, etc.

You can prepare a real “vitamin cocktail” of lettuce, parsley, garlic, spinach, replenishing your body with vitamins A, C, PP, group b amino acids, etc. However, not all herbs can be useful: for example, spinach is rich in oxalic acid, promotes the formation of stones, so kidney disease and urinary tract infections and spinach may be contraindicated. Also, before hard to lean on dill or parsley, consult your physician, especially if you already have chronic diseases of internal organs.

Radishes, cabbage or cucumbers : which is better?

Radishes are rich in carbohydrates, vegetable proteins, vitamins, minerals and volatile, the so – called natural antibiotics. Nutritionists “like” radish for its low caloric content: 100 grams of radish only 12 kcal. Therefore, radish is a great product for weight loss. When buying radishes, not in a hurry to throw it out the leaves if them carefully, wash and chop, you can season the salad. Or use for filling soups, side dishes, braised meat dishes.

Cucumber is also indispensable for those who want to maintain a normal weight. This vegetable is rich in dietary fibers, helps to gently cleanse the intestine, improve peristalsis and the work of this body. 95% of cucumber is water, so is excellent natural adsorbent and helps to detoxify the body.These same properties, and young sprouts. However, even if you have no diseases of the digestive system, overeating fresh vegetables may lead to bloating and flatulence.

How to choose fresh vegetables

Try to buy vegetables where you can request a certificate for products and laboratory analysis on the level of nitrates in them. It’s supermarkets or markets that have their own laboratory. Greens and cucumbers should be smooth, dark green, without yellowing, etc. is Too big “toy” fruit is better not to take, the larger the fruit, the higher the risk that it is Packed full of chemicals.

When selecting cabbage please note that the leaves were bright green, fresh and shiny. And radishes – solid, not very large, evenly colored, and without spots. To reduce the concentration of nitrates in vegetables and herbs will help them soak in cold water for 15 minutes. Cut away the stalk and the tail, do not use a head of cabbage and the stems of greens in them nitrates the most.