The Harm and Benefits of Spinach: Who Needs to Eat This Green As Often As Possible
Spinach, the beneficial properties of which began to be used in Russia in the 18th century, originates from the Middle East.
It is believed that this plant was grown before the beginning of our era. Due to the content of microelements and vitamins, it is considered an excellent addition to our diet.
The beneficial properties of spinach are used in dietary nutrition, in case of nervous system dysfunction, in case of anemia and low blood count. Spinach is also useful for diabetes and hypertension.
Useful properties of spinach
Spinach has a variety of effects on our body. It is used as a laxative, diuretic, tonic and anti-inflammatory agent.
There is only one limitation: spinach is contraindicated for people with kidney stone and gallstone diseases, as well as those suffering from gout.
Spinach contains a lot of vitamin C and a whole bunch of others: D, E, PP, P, K, B1 and B2. The greens of this vegetable are rich in organic acids and contain a large amount of proteins and carotene. By the way, only peas and beans can compete with spinach in protein content.
Spinach is also rich in folic acid.
Spinach, the benefits of which are widely used in nutrition, contains a large amount of tocopherol.
This allows our body to fight premature aging, helps the proper development of the fetus and prevents the possibility of miscarriage.
Spinach should be included in children's diets. The fact is that this plant is rich in vitamin D, and it is excellent in fighting rickets.
Spinach, which is highly beneficial for humans, must be included in the diet of pregnant women, people after serious illnesses and those suffering from exhaustion. And eating spinach in any form promotes healthy teeth and gums.
This vegetable also has a beneficial effect on intestinal peristalsis. Spinach restores normal functioning of the gastrointestinal tract and removes waste from the body. Some doctors call it a "stomach broom."
It should be remembered that spinach should be consumed before bolting. After bolting, oxalic acid and nitrogen salts appear in the vegetable. These components are harmful to the human body.
Previously, we talked about who a raw foodist is and how to become one .
