GREENS FOOD — some garden and wild plants used in food for the purpose of increase in flavoring properties and vitamin structure beggars.
In 3. items distinguish vegetables spinach, salad and spicy. Carry spinach (Spinacia sativa) to spinach vegetables from this. goosefoot family, sorrel ordinary acid (Rumex aeetosa), rhubarb (Rheum L.), etc. From them cook soups, puree, sauces. Salad vegetables include kinds of salad (Lactuca sativa), an annual plant from this. thistle family: lettuce (sheet, headed and Romain), endiviya, escarol, garden cress. Carry fennel (Anethum graveolens), parsley to spicy vegetables (Petroselinum sativum, P. liortense) from this. umbrella and green onions (Allium), etc.
3. the item contains a number of biologically active agents and the major vitamins, first of all ascorbic acid (see), carotene (see), vitamins of group B. Vitamin structure 3. the item is presented in the table.
3. the item contains also a pyridoxine, folic and pantothenic to - you, an inositol, sincaline; a significant amount of tokoferol (vitamin E) — in parsley (5,5 mg of %), green onions (2,4 mg of %), phylloquinones (phthiocol) — in spinach (4,5 mg of %).
Mineral composition 3 is not less rich. item: in it a large number macro - and microelements. High content of calcium is 3. by the item it is balanced with other mineral substances in ratios, optimum for its max. assimilation. So, the ratio of calcium and phosphorus makes 1,0:0,6; calcium and magnesium — 1,0:0,5. The exception is made by spinach and a sorrel where calcium is in a type of insoluble salts oxalic to - you and therefore is badly acquired. Content of iron in salad of 0,6 mg of %; in spinach — 3,0 mg of %; in green onions (feather) — 1,0 mg of %. 3. the item contains a significant amount of assimilable phosphorus. E.g., in greens of parsley — 95,0 mg of %; in salad — 34,0 mg of %; in spinach — 83,0 mg of %; in a sorrel — 90,0 mg of %. Rather high content of copper causes expediency of use 3. the item at an anemia, and availability of salts of potassium allows to recommend it at heart diseases, kidneys and other states which are followed acidosis (see). The mineral substances which are contained in 3. the item, suppression of putrefactive processes is promoted in intestines, by normalization of structure of intestinal microflora and activation of its synthetic function.
3. the item contains also organic to - you, sugar, extractives. Spicy greens, besides, contain the flavoring and aromatic substances impacting it specific palatability and a smell (see. Flavouring substances ), it is rich with phytoncides and has the expressed bactericidal properties.
Range 3. the item can be considerably expanded at consumption of many types of garden and wild-growing greens — a tops of vegetable of beet, a nettle, a glague, a cow-parsnip, a lucerne, leaves of a dandelion, kidneys of a nasturtium, etc. As spicy greens the tarragon, a savory, a basil, a cucumber grass, mint, a lyubistok, a marjoram, a melissa, a purslane, rosemary, a sage and many others can be used.
Thanks to exclusively valuable qualities (rich vitamin and mineral composition, orexigenic action) 3. the item finds broad application both in food of the healthy person, and in clinical nutrition (see). However in connection with high content oxalic to - you in a sorrel (to 360 mg of %) and spinach (to 320 mg of %) these types 3. items are contraindicated at the diseases connected with disturbances of a salt metabolism.
Eat young gentle parts of plants. As 3. the item perishable good, it it is necessary to store no more than 2 — 3 days at t ° from 0 to + 4 °. For more long-term storage 3. items dry (at t ° 45 — 50 °), make sour or cook from it puree, at the same time food and its especially vitamin value decreases a little.
Table. Content of polyneuramins some types of food greens (in terms of 100 g of an edible part of a product)
Bibliography: Hygiene of food, under the editorship of. K. S. Petrovsky, t. 2, page 208, M., 1971; Tables of chemical composition and nutritional value of foodstuff, under the editorship of F. E. Budagyan, M., 1961; Merchandizing of foodstuff, under the editorship of F. V. Tserevitinov, t. 2, M., 1949.
V. A. Kudasheva.