Parsley. Parsley is rich in essential oils, vitamin C, provitamin A, potassium, calcium and iron, and oxalic acid. In the content of vitamin C, parsley greens exceed many vegetables and fruits, including lemons and oranges. Parsley should be placed at the end of the heat treatment to preserve vitamins and a specific flavor. Parsley stimulates the appetite, increases the excretion of urine and eliminates edema (used as a poultice or broth). Parsley has a curative effect in diseases of the cardiovascular system, liver and gall bladder, diabetes. With chronic diseases of the stomach and intestines, parsley activates the appetite and promotes good digestion. Due to the rich content of essential oils, the consumption of parsley must be limited in case of diseases of the stomach, liver and kidneys.
Celery. Celery is used primarily as an aromatic seasoning, which improves the taste of the dish. It contains essential oil, mucus, mineral juices (potassium, sodium, phosphorus), oxalic acid, choline and in small amounts vitamins C, B1, B2, PP. Has a diuretic effect. Celery is used for canning.
Spinach. The greatest vitamin value is represented by salads from young leaves of spinach. Use spinach greens and for cooking green soup, soups and mashed potatoes. Spinach is useful to include in the diet of both healthy people, and those who suffer from hypertension, diabetes, obesity. It should be borne in mind, however, that due to the considerable amount of oxalic acid in the leaves of spinach, dishes from it are not recommended for certain diseases of the liver, gallbladder, kidneys. Nutritionists recommend the exclusion of dishes from spinach (as, indeed, from sorrel) from the diet of patients with gout.
Sorrel . The sorrel leaves are eaten raw, and also used to make green soup, soups. Sorrel can be preserved, salted. In early spring, sorrel is especially valuable as a source of vitamin C. It promotes appetite, activates the activity of the digestive glands. Thanks to the content of vitamin C and potassium compounds, dishes from sorrel are useful in diseases of the cardiovascular system: atherosclerosis, ischemic heart disease, hypertensive disease. Sorrel promotes the improvement of intestinal motility, which is useful when prone to constipation. It should be preferred to young leaves of sorrel: they have less oxalic acid, more - apple and lemon.
Rhubarb . Fleshy rhubarb stems and radical leaves are used to make salads, as well as first courses, for example, cold beetroot soup. Leaves and petioles of rhubarb stimulate the activity of the digestive organs, they have a slight laxative effect and are therefore especially recommended when prone to constipation. Due to the high content of potassium, rhubarb is indicated for diseases of the cardiovascular system. Ravens often prepare dessert dishes - jam, candied fruits, compotes, jelly, juice.
Salad . Salad is used mostly raw. Its leaves and stems are useful to people of any age. It activates digestion, stimulates appetite, helps to reduce the gallbladder, stimulates the motor function of the intestine. Salad is useful to include in the diet for those who suffer from diseases of the cardiovascular system, obesity, diabetes, chronic diseases of the liver and gall bladder. Do not get involved in salad with urolithiasis.
Pepper is red . In dietary cooking, only sweet red pepper is used. The consumption of red pepper in small amounts contributes to a weak secretion of gastric and intestinal juice; in large quantities - a strong irritation of the gastric mucosa, which can cause gastritis, peptic ulcer, liver and kidney irritation, stomach cancer.
Savory. The leaves of the chaiber contain essential oil, which gives them a special flavor. Leaves are used in fresh or dried form as a seasoning in cooking. Fresh leaves contain a rather large amount of vitamins C, P and provitamin A. Chaber strengthens the secretion of gastric juice, improves appetite and reduces the formation of gases in the intestine (so it is added when preparing dishes from beans. It should be placed at the end of food processing. is allowed in small quantities.
Dill . A plant of the family of celery (umbrella). In all parts of the plant contain: essential oil (more in seeds), provitamin A and vitamin C. Scrotal is used as a fragrant herb and for enriching with vitamins of various dishes, to which it is added at the end of processing. In moderate amounts, dill does not irritate the mucous membrane of the digestive canal and kidneys. It is recommended for excess weight and increased gas production in the intestine.
Bow green (feather). Green onions contain a large number of phytoncides, which are destructive to pathogens. Therefore, onions are useful for the prevention and treatment of respiratory diseases. Onion is one of the important sources of vitamin C. Onions increase appetite, activate digestion. Green onions are useful to include every day in every person's food, except for those who suffer from acute stomach disease.
Mint. Contains essential oil with a characteristic odor. Leaves, fresh or dried, used as spices in cooking Fresh leaves contain a fairly large amount of vitamins C, P and provitamin A. Mint promotes the release of gastric juice, improves appetite, reduces the formation of gases in the intestines. Mint is added to the food at the end of its processing. In small quantities it is permitted and in the preparation of dietary dishes.
Caraway seeds . Contains essential oil with pleasant taste and smell. Used in confectionery production, when preparing meatballs from minced meat, meat forages, etc. Improves digestion, reduces the processes of putrefaction and fermentation in the intestines, as well as the formation of gases in them.
Cilantro (coriander seed). Contains essential oil. In cooking, it is used instead of black pepper. Young green coriander is used fresh, as it is rich in vitamins. It can be dried and used in winter as a seasoning for preparing a variety of dishes. Essential oil has a beneficial effect on digestion, reduces flatulence, has choleretic effect.
Vinegar. In small quantities, vinegar can be used in dietary nutrition (diluted with a small amount of water). Vinegar in large quantities causes irritation of the mucous membrane of the gastrointestinal tract.
Black pepper. It is the dried, unripened seeds of a tropical plant. They contain 1.5% of essential oils, which give the pepper a strong aroma, and the alkaloid piperine, which gives it a burning taste. As flavoring seasoning, black pepper irritates the mucous membrane of the stomach and intestines and stimulates the appetite. In case of abuse of black pepper, there is inflammation of the esophagus of the gastrointestinal canal, bile ducts and kidneys.
White pepper. Usually white pepper is used mainly in the production of pork and other types of sausages. Pepper fragrant - dried unripe or ripe semenatropic plants. Its peas are larger than peas of black pepper, brown and have a smooth surface. They contain from 3 to 4.5% of aromatic substances. Sweet pepper is used as a seasoning for cooking meat and fish dishes, puddings, sauces, ketchups, sausages, etc.
Bay leaf. Contains essential oils, alkaloids, bitter substances, some vitamins C and R. A pleasant aroma is added to the bay leaf by the essential oil of cineol. The bay leaves should be placed for 5-10 minutes before the end of the heat treatment, because with prolonged cooking it can give a bitter taste to the dish. It is not recommended for consumption in diseases of the stomach, intestines, bile ducts, liver kidneys.
Nut nutmeg. Contains many aromatic substances, essential oils and alkaloids. It is used in the preparation of many sauces, dishes from ground meat, game, in bakery production, preparation of liqueurs, bitter extracts.
Saffron. Contains colorants, ethereal oils, flavocoids, etc. It is used as a seasoning, as well as for giving a yellow color to different dishes (for example, in India, rice is saffron colored).
Vanilla. The raw fruit of the vanilla tree is fermented, and then dried. They contain an aromatic substance.
Vanilla does not irritate the mucous membrane of the stomach and intestines Applies to sweet dishes and buttery dough, ice cream, spirits.
Carnation. Contains essential oil eugenol, fats, tannins, bitter substance karyofplin, etc. It is used in confectionery products and in the production of various sausages.
Cinnamon. Contains essential oils, cinnamaldehyde, etc. Improves appetite, reduces the formation of gases, calms the stomach and intestines, is a hemostatic agent for internal bleeding, has antibacterial and antiviral properties.
Flavored seasonings should be eaten in moderation and always only as a supplement to the main types of food - soups, salads, second courses, preserves.