Greens oxygenates the blood.
Herbs not only improve the taste and appearance of dishes, but also bring great health benefits.
Greens are rich in fiber, vitamins, minerals and phytonutrients. Chlorophyll, which gives plants a rich green color saturates the body with oxygen, improves metabolism and strengthens the immune system.
Parsley
In 100 g of parsley contains approximately two daily allowance of vitamin C. This is almost 4 times more than in lemons. Parsley is rich in vitamins B1, B2, folic acid, and also salts of potassium, magnesium, iron. This herbs is contraindicated only for those who suffer from urolithiasis.
Dill
It includes: potassium, phosphorus, iron, calcium, folic acid, beta-carotene and lots of vitamins C, PP, P, B1, B2. Beta-carotene helps to improve vision, and iron helps combat anaemia.
Dill lowers blood pressure, strengthens vessels, increases the secretion of gastric juice and helps to rid the body of toxins.
Spinach
Spinach a lot of provitamin A, vitamins b, vitamins C, P, PP, D2. Spinach is rich in minerals, particularly iron compounds. Its protein content is second only to green peas, young pods of beans and meat. Is a champion in content of iodine, which gives courage and protects from aging.
Basil
Basil is an excellent antibiotic, it has antibacterial, antifungal and disinfectant properties, and very effectively protects the body from almost all kinds of bacterial, viral and fungal infections. But abuse it is not recommended in diabetes mellitus and exacerbation of cardiovascular diseases, in violation of the speed of blood coagulation, thrombosis and thrombophlebitis.
Mint
It stimulates brain activity, has a calming, choleretic, analgesic, antiseptic and vasodilatory effects. In folk medicine the plant is used to ease PMS, as a sedative, helps with cough and heartburn.
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