Sorrel is used to add a slight sourness to dishes. In cooking, it can be used fresh, pickled, dried, or canned. Sorrel is added to soups and salads, it is used as a filling or for making sauces. This is not only a tasty product, but also very healthy, so it must be included in the diet.
Why sorrel is useful
Sorrel contains many vitamins and microelements, especially a lot of malic and citric acids, sugars, proteins and vitamin C. In terms of vitamin B content, sorrel holds the record. If you regularly eat sorrel, you can forget about stress, depression, sleep problems, and all this thanks to vitamin B.
Ascorbic acid, which is part of sorrel, strengthens the immune system, helping the body to effectively fight viruses. Vitamin A is responsible for the beauty and youthfulness of the skin, it helps to maintain vision. Iron improves blood composition and has a positive effect on complexion. Phosphorus, which is rich in sorrel, is responsible for the condition of bones and teeth, and potassium strengthens the heart and blood vessels. The proper functioning of the nervous system is controlled by magnesium.
Since ancient times, sorrel has been used in folk medicine. It has established itself as an excellent hematopoietic, antiseptic and choleretic agent. Sorrel leaves eliminate indigestion and help improve appetite. Previously, sorrel was used to prevent scurvy. The tannins contained in sorrel prevent infections, so they can be used to gargle.
What are the contraindications for sorrel
These greens contain oxalic acid and are dangerous for people with kidney problems. You can neutralize the acid with fermented milk products, for example, adding sour cream to cabbage soup or borsch with sorrel. It is not recommended to use sorrel for gout, with exacerbation of gastrointestinal problems, with pronounced metabolic disorders.
