All the useful properties of spinner!
Spinach is the "king of the Greens". The benefits of this green leafy vegetable are appreciated by world nutritionists and nutritionists. And it's not for nothing. Spinach is a leader among vegetables for its content of vitamins, minerals, vegetable protein and fiber. In oriental cuisine, spinach is considered a "broom for the stomach", due to its beneficial effects on digestion. The French love this vegetable, adding it to almost any dish.
CHEMICAL COMPOSITION
Spinach is the most useful leafy vegetable. The benefit of this plant is ensured by its richest chemical composition:
- Sciuridae;
- fats;
- carbohydrate;
- organic acid;
- minerals;;
- biologically active substances.
Proteins in spinach leaves are larger than in beans and green peas. However, this plant protein should not be overestimated. Although it contains all the essential amino acids that the human body needs, their amount does not meet their daily needs.
Fats in spinach are rare-no more than 0.3 g / 100 g.in this case, they are composed of saturated (0.1 g), monounsaturated (0.1 g) and polyunsaturated (0.1 g) fatty acids. Since the amount of fat in 100 g of spinach does not exceed 1.5% of the daily requirement, they do not have great importance on the functions of the human body, but contribute to better absorption of fat-soluble vitamins. Carbohydrates from spinach are represented by simple carbohydrates (glucose, fructose and sucrose) and complex (fiber, pectin).
There are a lot of vitamins in spinach. At the same time, many of them are contained in an amount that covers the daily needs of a person, for example, vitamins A and K. due to the fact that spinach is consumed raw or after minimal heat treatment, its vitamins are preserved in it and enter the human body practically in the same amount as that contained in it.
Spinach contains a large number of macro - and trace elements, which, together with vitamins, have a positive effect on the condition and functioning of organs and tissues in the human body. The low content of sodium salts in spinach ensures the neutrality of its taste.
This green vegetable also contains organic oxalic acid. Its spinach content is eight times higher than that of sorrel. The rich chemical composition of spinach complements the biologically active substance chlorophyll. The chlorophyll molecule has huge similarities with the hemoglobin molecule of human blood: the only difference is that the Iron ion of the chlorophyll molecule is replaced by the magnesium ion.
USEFUL PROPERTIES
Spinach leaves have their beneficial effects on the human body due to a large number of vitamins, minerals, organic acids and biologically active substances. Useful properties of spinach when consumed inside include:
- improved digestion;
- normalization of the intestine;
- increased vascular elasticity;
- lowering blood pressure;
- increased hemoglobin level in the blood;
- normalization of blood viscosity;;
- laxative effect;
- diuretic action;
- calming effect on the nervous system.
If you make funds from spinach for external use, it will exhibit such useful properties:
- stimulate the regeneration of epidermis cells;
- promote the production of collagen, elastin and hyaluronic acid in the skin;
- improve the appearance of the skin and its appendages (hair, nails);
- have a bactericidal and antiseptic effect;
- accelerate the healing of abrasions, wounds and burns;
- relieve inflammation of joints, tendons, muscles.
Due to the large content of antioxidant substances, spinach can have an antitumor effect, which is used to prevent the appearance of neoplasms in radiation sickness.
Spinach is the most useful leafy green vegetable. It contains a lot of minerals, vitamins, biologically active substances, vegetable proteins. It is useful to use it for all healthy people at any age, as well as for many diseases (enteritis, edema, atherosclerosis, brain disorders, anemia). The low calorie content of the vegetable allows you to use it in dietary Nutrition. In cosmetology, spinach is used as a rejuvenating agent.
However, it is worth remembering that spinach contains a lot of oxalic acid, which can provoke an exacerbation of gout or an attack of urolithiasis. Therefore, with violations of purine metabolism, the use of this vegetable in food is contraindicated. Buying a vegetable by hand in "natural" markets can lead to nitrate poisoning.
CHEMICAL COMPOSITION
Spinach is the most useful leafy vegetable. The benefit of this plant is ensured by its richest chemical composition:
- Sciuridae;
- fats;
- carbohydrate;
- organic acid;
- minerals;;
- biologically active substances.
Proteins in spinach leaves are larger than in beans and green peas. However, this plant protein should not be overestimated. Although it contains all the essential amino acids that the human body needs, their amount does not meet their daily needs.
Fats in spinach are rare-no more than 0.3 g / 100 g.in this case, they are composed of saturated (0.1 g), monounsaturated (0.1 g) and polyunsaturated (0.1 g) fatty acids. Since the amount of fat in 100 g of spinach does not exceed 1.5% of the daily requirement, they do not have great importance on the functions of the human body, but contribute to better absorption of fat-soluble vitamins. Carbohydrates from spinach are represented by simple carbohydrates (glucose, fructose and sucrose) and complex (fiber, pectin).
There are a lot of vitamins in spinach. At the same time, many of them are contained in an amount that covers the daily needs of a person, for example, vitamins A and K. due to the fact that spinach is consumed raw or after minimal heat treatment, its vitamins are preserved in it and enter the human body practically in the same amount as that contained in it.
Spinach contains a large number of macro - and trace elements, which, together with vitamins, have a positive effect on the condition and functioning of organs and tissues in the human body. The low content of sodium salts in spinach ensures the neutrality of its taste.
This green vegetable also contains organic oxalic acid. Its spinach content is eight times higher than that of sorrel. The rich chemical composition of spinach complements the biologically active substance chlorophyll. The chlorophyll molecule has huge similarities with the hemoglobin molecule of human blood: the only difference is that the Iron ion of the chlorophyll molecule is replaced by the magnesium ion.
USEFUL PROPERTIES
Spinach leaves have their beneficial effects on the human body due to a large number of vitamins, minerals, organic acids and biologically active substances. Useful properties of spinach when consumed inside include:
- improved digestion;
- normalization of the intestine;
- increased vascular elasticity;
- lowering blood pressure;
- increased hemoglobin level in the blood;
- normalization of blood viscosity;;
- laxative effect;
- diuretic action;
- calming effect on the nervous system.
If you make funds from spinach for external use, it will exhibit such useful properties:
- stimulate the regeneration of epidermis cells;
- promote the production of collagen, elastin and hyaluronic acid in the skin;
- improve the appearance of the skin and its appendages (hair, nails);
- have a bactericidal and antiseptic effect;
- accelerate the healing of abrasions, wounds and burns;
- relieve inflammation of joints, tendons, muscles.
Due to the large content of antioxidant substances, spinach can have an antitumor effect, which is used to prevent the appearance of neoplasms in radiation sickness.
Spinach is the most useful leafy green vegetable. It contains a lot of minerals, vitamins, biologically active substances, vegetable proteins. It is useful to use it for all healthy people at any age, as well as for many diseases (enteritis, edema, atherosclerosis, brain disorders, anemia). The low calorie content of the vegetable allows you to use it in dietary Nutrition. In cosmetology, spinach is used as a rejuvenating agent.
However, it is worth remembering that spinach contains a lot of oxalic acid, which can provoke an exacerbation of gout or an attack of urolithiasis. Therefore, with violations of purine metabolism, the use of this vegetable in food is contraindicated. Buying a vegetable by hand in "natural" markets can lead to nitrate poisoning.