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 In the spring, many feel weak, get tired quickly, and become susceptible to infections. To a large extent, the lack of vitamins in food is to blame. Therefore, as soon as the first fresh vegetables appear - radishes, young cabbage, green onions, lettuce - try to include them in your diet every day.
In addition to vitamins, these vegetables contain mineral salts, trace elements necessary to maintain normal metabolism in the body, ballast substances that stimulate intestinal motility and promote the elimination of excess cholesterol from the body, as well as organic acids. Eat in vegetables and phytoncidesthat have a detrimental effect on many pathogens.
Dishes made from early vegetables stimulate appetite, stimulate the secretion of digestive juices. It is best to prepare salads from radishes, lettuce, onions and young cabbage, and so that provitamin A-carotene (it dissolves in fat) is better absorbed by the body, season the salads with sunflower oil, sour cream or mayonnaise.
Since an abundance of fiber, essential oils can cause a feeling of fullness, bloating, and intestinal upset in a healthy person, you should not eat a large amount of vegetables at once.
Early cabbage
Cabbage is rich in vitamin C and carotene. It also contains vitamins P and K. The complex of vitamins C and P helps to strengthen the walls of blood vessels, and vitamin K normalizes blood clotting and thereby prevents hemorrhages, bleeding in those who suffer from increased capillary permeability.
Cabbage is also an important source of mineral salts, mainly potassium and phosphorus salts. calcium, magnesium, iron.
It is especially recommended for obese people. It has a low calorie content, and in addition, it contains tartronic acid, which inhibits the transition of carbohydrates to fat in the body. But tartronic acid is like vitamins. easily destroyed during heat treatment, and in order to preserve it, it is better to eat cabbage raw, preparing a salad from it, or, after scalding it, lightly fry it. Juice from fresh raw cabbage is also useful.
However, for those who suffer from diarrhea, cabbage is not recommended, as it contains coarse vegetable fiber. Due to the fact that cabbage broths stimulate the secretion of gastric glands, cabbage soup. vegetable soups with cabbage should be excluded from the diet of those suffering from peptic ulcer disease and having an increased secretory function of the stomach (increased acidity of gastric juice).
Green onions
Green onions are rightfully considered one of the most important sources of vitamin C, there is a lot of carotene in onions. It is also important as a source of potassium, which contributes to the normal functioning of the heart muscle and the removal of excess fluid from the body. It contains calcium and phosphorus salts, iron, which is necessary for the prevention of anemia, as well as ballast substances. But onions are especially favorably distinguished by the content of phytoncides. Due to this, and also due to the fact that it contains calcium, onions are very useful for dental diseases.
It should be noted, however, that the abundance of essential oils in onions, which give it a specific taste and smell, promotes increased secretion of gastric juice and irritates the gastric mucosa. Therefore, it is not recommended for those with increased gastric secretory function. It should be excluded from the diet and suffering from peptic ulcer disease, liver diseases.
Salad
In terms of the content of vitamin C, potassium and calcium salts, salad is almost as good as green onions, and watercress in this respect even surpasses onions. The salad contains phosphorus, iron, and magnesium salts, which help lower blood pressure and have a calming effect on the nervous system.Organic acids, in particular citric acid, give the salad a pleasant refreshing taste.
Due to the content of magnesium and potassium salts in the salad, it is especially useful for those suffering from cardiovascular diseases. But from the diet of those who have peptic ulcer, it is advisable to exclude salad, mainly during its exacerbation, as it irritates the gastric mucosa.
Due to the high content of purine bases, lettuce should be limited to patients gout, in which purine metabolism is disrupted.
Radish
Radish is also rich in vitamin C, potassium, calcium, phosphorus and iron salts.
A large amount of potassium makes it possible to recommend radishes for those suffering from cardiovascular diseases. with the exception of those for whom it causes bloating.
Like other raw vegetables, radishes increase flatulence, and this can lead to excessive elevation of the diaphragm, which creates an unfavorable environment for the heart.
Compared to other early vegetables, radishes are about twice as rich in fiber, which enhances peristalsis, excretion cholesterol from the body. Therefore, radishes are good for those. who has constipation, who suffers from atherosclerosis, obese... But since fiber, as well as the essential oils contained in radishes, irritate the mucous membrane of the stomach and intestines, patients with colitis, gastritis, enteritis, gastric ulcer and duodenal ulcer, those suffering from diarrhea should not eat radishes.
V.N.Budagovskaya
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