The sorrel is used for giving to dishes of light sourness. In cookery it can be applied in a fresh, marinated, dried or tinned look. The sorrel is added to soups and salads, it is used as a stuffing or for preparation of sauces. It not only a tasty product, but also very useful therefore it should be included in a diet.
Than the sorrel is useful
In a sorrel the set of vitamins and minerals, especially are a lot of in these greens of apple and lemon acids, sugars, proteins and vitamin C. On vitamin B content the sorrel is a champion. If regularly to eat a sorrel, it is possible to forget about stresses, a depression, problems with a dream and all this thanks to vitamin B.
The ascorbic acid which is a part of a sorrel strengthens immunity, helping an organism to struggle with viruses effectively. Vitamin A is responsible for beauty and youth of skin, it helps to keep sight. Iron improves composition of blood, positively affects complexion. Phosphorus with which the sorrel is rich, is responsible for a condition of bones and teeth, and potassium strengthens heart and vessels. The correct work of nervous system is controlled by magnesium.
Since ancient times the sorrel is used in traditional medicine. It proved as excellent haematogenic means, antiseptics and bile-expelling. Leaves of a sorrel eliminate an indigestion, help to improve appetite. Earlier the sorrel was used for prevention of a scurvy. The tannins which are contained in a sorrel interfere with development of infections therefore they can rinse a throat.
What contraindications at a sorrel
These greens contain oxalic acid, and it is dangerous to the people having problems with kidneys. It is possible to neutralize acid fermented milk products, for example, adding to Russian cabbage soup or borsch with a sorrel sour cream. It isn't recommended to use a sorrel at gout, at aggravation of gastrointestinal problems, at pronounced metabolic disorders.