Fresh Herbs: Everything You Need To Know

Ivan Red Jr. Author: Ivan Red Jr. Time for reading: ~4 minutes Last Updated: August 08, 2022
Fresh Herbs: Everything You Need To Know

Today, greens and green salads are an integral part of the diet. In addition, greens are a valuable storehouse of vitamins and minerals that are so necessary for the human body.

Spring is green time! Today, greens and green salads are an integral part of the diet. In addition, greens are a valuable storehouse of vitamins and minerals that are so necessary for the human body. We will introduce you to just a few of the tens of hundreds of types of salads and tell you about their benefits.

Iceberg

 

Iceberg lettuce looks very similar to young cabbage - dense round heads of light or bright green color. The salad is very juicy and crispy. It is not nutritious like many other types of salads, but is ideal for people on a low-calorie diet, as the salad contains a lot of juice, due to which a person is quickly satiated. Iceberg is rich in fiber, minerals and vitamins A, C and K. 100 grams of Iceberg lettuce contains 30% of the daily requirement of vitamin K, which protects the body from infections, participates in regeneration processes and promotes wound healing. The salad does not have a sharp taste, it is unobtrusive, sweet and goes well with almost all dishes: meat, fish and vegetables. When buying Iceberg lettuce, pay attention to its density: an unripe fruit is a little empty inside, an overripe one is dense,

Spinach

 

Eating spinach leaves, even a handful a day, will help your immune system fight off viral and debilitating bacteria. Spinach is rich in flavonoids and antioxidants, which help fight viruses, inflammation, and resist the aging process. It is also rich in vitamins A, C and K, folic acid, manganese, iron, magnesium, potassium and calcium. Interestingly, the body absorbs iron, calcium and protein much better than boiled spinach. And from unprocessed spinach, vitamin C, folic acid, niacin and potassium are better absorbed. You can sprinkle spinach leaves with lemon juice, which will help to absorb iron better, or pour vegetable oil into which spinach “gives” vitamins A, E and K. Eat spinach in different forms to absorb more vitamins. Add salad to soups, hot dishes, salads.

Arugula

 

Arugula is the main greens for weight loss, as it helps to improve metabolism. It is distinguished by a spicy aroma and an interesting taste: walnut-mustard-pepper. Arugula makes a great addition to salads, soups, pasta dishes, sauces or pizza. The vitamins and minerals contained are among the most important for maintaining immunity. Arugula is rich in vitamins A, C and K, as well as manganese, iron, magnesium, potassium and calcium. Nutrition experts strongly advise including arugula on the menu at least once every two days.

Korn (field lettuce)

 

Korn is distinguished by freshness, juiciness, delicate aroma and nutty flavor. In appearance, the corn lettuce resembles roses with small dark green leaves. Field salad is rich in vitamin A, C, beta-carotene, iron and potassium. Vitamin A helps maintain healthy and elastic skin, protects the body from infections, improves vision. Add root to green smoothies, sauces, meat and fish dishes.

Swiss chard

 

Swiss chard is a close relative of spinach. Like the beets themselves and beet tops, beet leaves strengthen the immune and cardiovascular systems of the body. Minerals, antioxidants and vitamins contained in beets improve the distribution of oxygen throughout the body, protect against infections, participate in regeneration processes, promote wound healing, and support blood clotting. Leaf beet contains minerals: iron, calcium, magnesium, potassium and zinc. Vitamins: K, A, C and a group of vitamins B. And also vegetable protein. The taste of leaf beet is pleasant - soft, sweetish. Great for salads, soups and even sauces.

Romain

 

This is a crispy and quite satisfying salad of a pronounced green color. Romaine has a very delicate, meaty and delicate taste, so it can be used in almost all dishes. Interesting: Romaine lettuce is the main green ingredient in Caesar salad. Romaine cooked on the grill, grill or in the oven will surprise you with amazing taste. It is enough to sprinkle with lemon juice, add a few drops of vegetable oil and salt, and the side dish for a meat or fish dish is ready! Romaine is rich in vitamins K, A, C, folic acid.

Batavia

 

Lettuce with green wavy leaves. You can also find types of botavia with burgundy leaves. Despite thin leaves, batavia is quite a crispy salad with a sweetish taste. It is often used in salads and garnishing dishes. Useful for vitamins B, C, PP, phosphorus, magnesium and beta-carotene.

leaf lettuce

 

Lettuce with a bright burgundy-green color, and the tips of the leaves are distinguished by wavy edges. Frequent ingredient in vegetable salads. Leaf lettuce has a slight bitter taste with a nutty tinge. Leaf lettuce contains twice as many antioxidants and flavonoids as green salads. Antioxidants protect the body from inflammation, strengthen the walls of blood vessels and support the immune system. By the way, lettuce contains a large amount of potassium, magnesium and iron, as well as vitamins A and K.

frise

 

Bright green curly lettuce. It has a bitter taste due to the content of intibin. Despite the bitter taste, frisee lettuce is often one of the ingredients in vegetable salads, and also goes well with garlic, onions and thyme. It, like many other salads, is rich in vitamins A, K, C, folic acid, iron, manganese and potassium.

Radicchio

 

Radicchio is an elegant salad with burgundy-purple leaves, known to many for its bitter taste. Interestingly, winter-grown radicchio is less bitter than summer fruits. Although, scientists note that it is salads with a bitter taste that help improve digestion. Radicchio salad is most often added to spicy dishes, such as salads or meat as a side dish. Radicchio is rich in antioxidants, flavonoids, phytochemicals, vitamins K and C.

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