Luk-slizun, or ferruterous is the perennial plant widespread in Europe, Central Asia, Siberia. The name received a plant for plentiful release of slime on a leaf cut. Today we will talk about nutritious and curative properties of culture.
Stalks of a perennial grow to seventy centimeters in height, diameter — to two centimeters. Feathers leaves juicy and fleshy and most often in food use them, but the bulb is also edible, she the average sizes, a form reminds a cylinder or a cone. Each onion is covered by a film cover.
Leaves of an adult plant in length reach 25 cm, in width — 4 cm, all on a stalk to eight feathers. Those who does not love bulbous sharpness will suit in food young spring leaves of a slizun more.
Whether you know? Onions plants were known to mankind for four thousand years B.C. Allium (Latin name) Assyrians, Babylonians cultivated Kheta. On ancient plates of Mesopotamic chronicles at excavation recipes with an onions mention were found in the Iranian Plateau.
As a part of a plant the set of acids necessary for a human body, useful substances and connections contains:
- phytoncides;
- fructose, glucose;
- cellulose;
- irreplaceable amino acids: tryptophane, lysine, methionine, valine, arginine;
- aminocarbonic acids: asparaginic, glutamic, alanine, glycine;
- essential oils.
- power value is 32 kcal / 100 grams.
Slizun is vitamin-rich A, B1, B2, B4, B9, C, E, K and SS.
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- Macrocells: calcium, magnesium, phosphorus, potassium, sodium.
- Minerals: zinc, iron, copper, manganese, selenium.
Luk-slizun possesses the immunostimulating and antimicrobic action, phytoncides and ascorbic acid in structure create to pathogenic organisms an environment, intolerable for life, thus, helping the person to struggle with colds, sharp viral infections. The abundance of vitamins and minerals allows to cope with avitaminosis, iron improves composition of blood, increasing hemoglobin level that levels anemic manifestations.
The acids and enzymes which are contained in the emitted slime favorably affect mucous membranes of digestive organs, removing irritation and inflammation, help with process of digestion of food, promote release of gastric juice, lower its acidity.
The product is also useful to a cardiovascular system: strengthens walls of vessels, removes cholesterol, reduces risk of thrombosis, normalizes a warm rhythm.
The immunostimulating action garlic, horse-radish, ekhinatseya, parsley, a dogrose, a hawthorn, ginger, beer yeast, needles, caraway seeds, a melissa, camomile, chicory, prunes, a thistle, dried apricots possess.
Regular consumption will support health of a thyroid gland, activates work of a brain, will improve memory, concentration of attention, will help to restore forces after heavy loadings, will strengthen bones, teeth, nails and hair, will support beauty and health of integuments, will promote production of sex hormones, thereby improving function of a reproductive system of men and women.
Luk-slizun is softer than the napiform relative, but nevertheless is burning, besides contains essential oils which can serve as an irritant for mucous membranes in the structure therefore some categories of the population should apply it with care.
At pregnancy it is desirable to use a product in small amounts, giving preferences to young leaves in which concentration of the irritating substances is less. Some elements at overconsumption in the raw can cause irritation of a mucous membrane of a stomach in the pregnant woman that, in turn, can provoke vomiting.
The overdose of a crude product is undesirable at elevated pressure during incubation of the kid, it is also not recommended to use a large number of onions in the last trimester as it can cause further an allergy to culture in the child.
Learn more about food at pregnancy and what vitamins are necessary to pregnant women.
In moderate doses the plant will fill up a reserve of the vitamins and minerals necessary for a fruit for development, and mother for maintenance of health.
Children cannot give onions in the raw about one year, since eight months it is possible to enter into a diet in a boiled or stewed view as a feeding up with vegetables or in soups.
Important! You remember, in large numbers culture can cause the speeded-up heartbeat, nervousness therefore often it is not desirable to add to baby food.
The use of a slizun in food of the feeding mother, also has to be dosed. A large amount of oils and phytoncides, can impact to milk unpleasant relish and a smell therefore it is desirable to eat it after heat treatment.
Moderate consumption will help the woman to restore forces and health after the delivery, especially, if patrimonial activity was followed by big blood loss. The complex of vitamins and minerals will help to strengthen the immune system, to restore forces after sleepless nights, will increase resistance to stresses.
The cultural plant can be used in the spring and during the summer period, it is possible to reserve it for the future: to dry as seasoning, to freeze, salt.
Important! All useful properties at preparations for the future remain in full.
Green part of a plant is often used in fresh vegetables salads, secondly and first courses, about meat and fish, in baked puddings, pies and pies, for preparation of sauces. At preparations of winter salads it is added as seasoning as spice.
- Eggs — 3 pieces.
- Green peas (tinned) — 200 g.
- Green leaves of onions — a small bunch.
- Parsley — to steam of branches.
- Sour cream — 2-3 tablespoons.
- Salt — to taste.
Preparation. All greens to wash up and dry, eggs cook so far. Ingredients small to crumble, mix, salt, add the washed-out peas, to fill with sour cream.
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- Onions feathers — a small bunch.
- Garden radish — 4-5 large heads.
- Cucumber — 1 piece.
- Green apple — a half.
- Natural yogurt for gas station.
- Salt — to taste.
Preparation. To crumble vegetables small straws, feathers — as it is possible more small, to rub apple (sour grades) on a large grater. Components to mix, salt, fill with yogurt.
Choosing fresh greens, it is necessary to pay attention to color of leaves: it has to be bright green, without yellowing; feathers should not be broken or damaged by other method. The smell has to be fresh without impurity of a mold or decay.
Whether you know? In ancient Egypt, onions were grown up in large numbers: it was given to slaves for prevention of epidemics; brought in gifts to gods and left in tombs of the dead. Read onions and in Ancient Greece and Rome, including a plant a charm from evil spirits, bringing bulbs as gifts to gods and gifts for holidays.
Fresh feathers are stored in the fridge two-three days. The dried-up leaves store in densely closed capacity several months.
The fresh use at exacerbation of an ulcer, gastritis or other inflammatory processes on mucous a stomach and intestines is contraindicated. With care allergic persons and hypertensive persons should use.
Learn how to eat at problems with digestion properly.
The family onions is presented by a big kind of plants, each of them is in own way remarkable and useful.
The onions — the perennial plant forming big juicy bulbs grow in the countries of Europe, Asia, are unpretentious in cultivation.
Perhaps, any world kitchen does not do without this plant. It is added to soups, second courses with meat, fish, mushrooms, vegetables, bean, to baked puddings, salads and rolls. Forcemeat and gravy, sauces, sausages, a pickles and marinades do not do without it. In traditional medicine use its useful properties for treatment of many diseases.
The leek enjoys wide popularity in the countries of the Mediterranean, Europe and America. The bulb has the extended cylindrical form, dense leaves of green-bluish color. From all onions it has the softest taste and neutral aroma.
In cookery it is used, generally a bulb, leaves — only green (old foliage too rigid). The plant is added to the first and second courses, it is perfectly combined with meat and fish, vegetable stews, greens are added to fresh salads. In traditional medicine the leek is applied to treatment of a gall bladder, neurologic frustration and problems with digestion.
Shallot is similar to onions, but differs in the small extended bulbs. An early plant, it is possible to use it since early spring. In cookery it is frequent ingredient:
- in salads;
- in soups and borsches;
- as a stuffing in baked puddings, pies, pies;
- in sauces, forcemeat, gravies.
Regular consumption strengthens immunity, it is useful for visual acuity, a digestive tract, at avitaminosis and anemia.
If to compare the chemical composition of both cultures, then it is almost identical, but nevertheless the napiform fellow contains more minerals and useful acids, such as lemon and apple. Presence of such antioxidants as quercetin which protects cages from external influence, and the inulin supporting an organism at diabetes and cardiovascular diseases is important as a part of a napiform bulb.
Curative properties of a plant help at infertility at men, promoting improvement of quality of sperm, facilitate and normalize a menstrual cycle at women. It is widely applied in fight against pulmonary diseases, against pathogenic microorganisms, possesses diuretic action. On an equal basis with the ferruterous relative, helps to struggle with colds and avitaminosis.
As for application in food then the onions lose a slizuna a little: it has sharper aroma and sharper taste, it is possible even to tell — burning. But, nevertheless, it is used in cookery also often, as well as onions-slizun. To claim that any of two products it is better, it would be inexpedient as everything depends on flavoring preferences.