Spinach: The Benefits and Harms of Green Product

Raw spinach contains a lot of useful microelements and vitamins, which are necessary for the human body. The modern plant has up to two dozen varieties, and the useful properties do not diminish with the breeding of hybrids. Let us consider in more detail all the advantages and disadvantages of using this green product.

Positive traits

Spinach, the benefits and harm of which have been known for a long time, actively grows in our region. Quite often it can be found in country gardens or vegetable gardens. Spinach is planted for addition in salads or for extinguishing with meat. This green product contains a variety of mineral salts, trace elements and vitamins. Here are some of them:

• Vitamins PP, C, A, group B;
• Vitamin D2 (an excellent tool for the prevention of rickets);
• Protein (the content of this substance in spinach is so great that only green peas can match it ) ;
• A huge amount of iodine, which is simply necessary for the body to prevent aging and not only.

Another excellent quality of spinach is the safety of all elements when cooking, which is very important for those who do not use fresh greens.

Plant Abilities

Spinach, the benefit and harm of which has long been known to man, has the following properties:

• Increases hemoglobin in the blood due to the high content of iron salts in the product;
• Protects the body from various infections;
• Replenishes the reserves of most vitamins, which is very important in the spring;
• Helps in the prevention of hypertension, strengthens blood vessels;
• Prevents retinal detachment of eyes and maintains vision;
• Normalizes the pancreas and has a mild laxative effect, cleansing the intestines;
• Slows the aging of cells;
• Spinach is often recommended to children who have rickets diagnosed;
• Another excellent property of this green plant is a soothing and relaxing effect, which makes it possible to remove irritability and normalize sleep.

Negative qualities: spinach

The benefits and disadvantages of this product are not the same. It can be said with certainty that in fact the plant has no negative consequences for the organism. However, it should be remembered that the use of old leaves in food can lead to negative reactions. All because oxalic acid accumulates over time , which can affect organs such as the kidneys and liver. Minimize the effect of this component is helped by the heat treatment of spinach with the addition of cream or milk in the dish. If the prepared product is stored for several days, it starts to accumulate nitrogenous salts, which also adversely affect the body. Try to cook spinach at one time. There is one more drawback, but for some this is an advantage. The greens weaken, but in passing and cleanses the intestines, so in large quantities spinach is eaten only by those who decided to lose weight.

Recipe: spinach with egg

Gently sort through the greens and wash. Put it in a saucepan and pour a little hot water (no more glass). Boil on a small fire for 10 minutes, then, together with the excreted liquid, wipe through a sieve. Prepare the sauce by frying a spoonful of flour with butter, and then boiling with a glass of milk and salt. Add sugar and a little nutmeg. The dish is served as follows: on the edges of the plate are put croutons or toast, in the middle is laid out a green mixture, and on top is decorated with a boiled egg. All is ready.

Conclusion

In this article, we considered a plant such as spinach. The benefits and harms of this product are very relative, because if for one a laxative effect is harm, then for another it can be extremely useful.