With the onset of summer, a large amount of fresh greenery appears on the shelves of stores. It is not just a fragrant addition to dishes, but a real storehouse of vitamins. The author and presenter of the television program “Living Food” (12+), the doctor in the specialty Sergey Dalozemov tells in his official TG channel (18+), why spinach, sorrel and green onions deserve your attention.
According to the expert, the spinach is a real record holder for the content of vitamin K, important for the health of bones. It is also rich in vitamin A, C and folic acid. Thanks to antioxidants, spinach helps strengthen immunity and protects cells from stress. You can add it to salads, omelets, smoothies or side dishes. Spinach remains useful even after heat treatment.
Spring is rich in vitamin C, organic acids and iron. It stimulates appetite and improves digestion. Shark soup, sauces and pies are a classic of summer kitchen. But it is important to remember that due to oxalic acid, it is not recommended to use it in large quantities for people with kidney problems.
Green onions are the best source of group B vitamins and a natural antiseptic. Its specific taste and aroma give freshness to salads, scrambled eggs or cottage cheese, and sulfur -containing compounds in the composition help strengthen the vessels and maintain the liver.
Seasonal greens are becoming a simple and delicious solution to maintain health. Include it in the diet to make up for vitamin reserves after winter and recharge with energy for the whole summer.
This information is not a replacement for a doctor’s consultation. The body's reaction to changes in nutrition can depend on individual physiological characteristics, genetic predisposition and health status. Before starting changes in the diet, it is recommended to consult a dietitian or attending physician to ensure the safety and effectiveness of the selected measures.
