Sorrel is a longtime guest on the table. Due to its low calorie content and unique composition, green sour leaves of sorrel have gained wide popularity. In the spring, when the body asks for vitamins, the plant will wonderfully complement and diversify ordinary food.
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The benefits of sorrel
Young leaves have a lot of oxalic acid, which has a choleretic effect. In addition to it, the plant contains many useful substances:
- malic acid, which helps food digest faster;
- Vitamin C, necessary during the period of spring vitamin deficiency;
- proteins, carotene, iron - assistants in maintaining youth, health, beauty;
- tannins with antiseptic effect.
The minimum calorie content (only 19 kcal per 100 g) allows you to eat healthy greens without harming the figure.
How to use
The best solution is to eat the leaf directly from the garden, after washing it first. So the necessary components are absorbed completely.
The method of freezing sorrel for the winter has long been known. Thanks to frost resistance, it retains all the beneficial properties. Traditionally popular cakes, first courses, jelly based on an amazing plant. Salting and freezing make it possible to prepare delicious dishes reminiscent of summer in the cold season.
The only restriction to use is stomach diseases. Do not get involved in sorrel for gastritis with high acidity.