Vitamin weeds
Vitamin weeds that you can eat

Vitamin weeds that you can eat at any time of the year. By content of useful substances some wild grasses outnumber the cultivated ones. First, the plants that are considered to be weeds are emerging over the unheated land of spring.

And they have stored valuable vitamins and trace elements as well as a number of other beneficial substances. Apart from the fact that a wide range of applications is used in folk medicine, these plants are also dietary.

Nettle is a burning plant, but with a unique composition – a treasure trove of large amounts of beneficial substances. The content of ascorbic acid is twice that of lemons, the amount of carotene is superior to carrots. 20 sheets of nettle provide the necessary daily dose of vitamin A and is also rich in vitamins K, E and B, trace elements iron, copper, silicon, calcium, magnesium, etc.

great burdock
high content of vitamins and minerals

It also contains flavonoids, tanning substances, tannin, phytonides, organic acids, chlorophyll, glycosides, secretion that normalizes metabolism. With the help of the green riches, the functions of vital organs and systems can be restored to improve the flow of all energy processes and, respectively, to increase the resistance of the organism.

Another valuable plant is the dandelion. It contains the rare elements boron, manganese, titanium and molybdenum. Especially in the culinary industry, mainly the leaves are used, and the other parts are rarely found – from its dried roots it becomes a substitute for coffee and the colors are made wine and jam in some countries. The specific bitterness can be removed by leaving the leaves in cold water with a spoonful of salt in it.

red orach
Not consumed in a raw state

The lobster has been known since ancient times, and has often saved the poor from the hunger who had no idea of ​​the vitamins and minerals contained therein. Although not a leader, the place of the spring table is well deserved. Dietitians rate the bobbish even higher than the spinach’s relative and kin, because of the lower oxalic acid content. Mainly the young leaves are used to prepare purees, soups, banies – rarely used raw.

Both the bobbins and the bats are high in vitamins and minerals. Successfully competes in some ways and surpasses / cabbage, which we all know how useful it is. For example, the quality of plant pulp is not so rough and is definitely less tolerable for the stomach. The burdock leaves are boiled, and can enter into the content of soups or salads.

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