Sorrel - Useful Properties And Contraindications

Sorrel is a small edible green plant of the Lapad family, along with buckwheat and rhubarb. Its leaves have an intense lemon flavor. In Vietnamese cuisine, they are known as a fresh herb (rau tum).

There are three main varieties of sorrel:

• deciduous (has weak and fragile leaves in the shape of an arrow);
• French (it has small and bell-shaped leaves);
• with red veins (characterized by fragile and pointed leaves with typical bright red veins).

Nutritional value of sorrel

The leaves of the plant are rich in healthy nutrients. In one cup (133 grams) sorrel the composition is as follows:

• 23 calories;
• 0.9 grams of fat;
• 4.3 grams of carbohydrates;
• 2.7 grams of protein;
• 3.9 grams of fiber;
• vitamin C - 63.8 grams (71% of daily requirement *);
• magnesium - 137 milligrams (33% *);
• vitamin A - 266 micrograms (30% *);
• manganese - 0.5 milligrams (20% *);
• honey - 0.2 milligrams (19% *);
• iron - 3.2 milligrams (18% *);
• potassium - 519 milligrams (11% *);
• vitamin B6 - 0.2 milligrams (10% *);
• riboflavin - 0.1 milligrams (10% *);
• phosphorus - 84 milligrams (7% *);
• calcium - 59 milligrams (5% *).

Useful properties of sorrel

Sorrel is loaded with vitamins A and C, which have a positive effect on the health of the immune system and the heart. Its high potassium content plays an important role in lowering blood pressure and increasing blood circulation.

It also contains oxalic acid - a naturally occurring compound found in green leafy vegetables such as spinach, kale and sorrel. Oxalic acid is fatal in high enough doses - almost 4.5 pounds of spinach daily, so no need to worry. The combination of calcium-rich dairy products with those containing oxalic acid reduces the harmful effects of the acid.

The above-ground parts of the plant are used by people for medicinal purposes - to treat bronchitis, reduce inflammation of the nasal passages (sinusitis). The plant has a drying effect on the body, which makes its consumption an excellent natural way to reduce mucus production. This effect is due to the content of tannins - astringent, polyphenolic compounds that are found in some plants. In overproduction of mucus, as in the common cold, sorrel can help reduce production and relieve symptoms.

Sorrel  is a very useful medicine. Its healing properties are due to its constituent essential oils, vitamins, organic acids, minerals (magnesium, calcium, phosphorus, iron). Ascorbic acid, which is in sufficient quantity, improves the absorption of iron, so the plant is useful in anemia and low hemoglobin. If very often consumed raw or products thereof, it acts as a laxative. It is useful in decreased secretory function of the stomach. The fresh juice of the plant is used to improve the work of the gallbladder. The green parts of the plant remove the pain, have an astringent effect, heal abrasions and cuts, eliminate inflammation. They are used to clear the body of rashes, especially those caused by allergies.

Sorrel is a good helper of the liver, helps the work of the bile, supports the motor function of the intestine, is useful in various bleedings. Many products for the treatment of hemorrhoids are prepared from it. There are recipes with the plant against cystitis and for the treatment of tonsils.

Today, this plant is widely used in cosmetics. Its anti-inflammatory properties are used in the manufacture of skin care products.

Fresh vegetable leaves contain a significant amount of vitamins A, E, K, group B, ascorbic acid, tannins, potassium, calcium, iron, magnesium, and of course oxalic acid.

The plant extremely well supports the activation of the gastrointestinal tract, normalizes the liver, reduces the putrefactive fermentation of the intestine, which allows it to be used successfully in colitis, enterocolitis, hemorrhoids.

The beneficial substances in  sorrel  are excellent helpers in cardiovascular disease and anemia.

Contraindications

Sorrel in combination with other herbs can cause upset stomach and sometimes an allergic skin rash. In larger doses it can cause damage to the kidneys, liver and digestive organs. Green leafy vegetables are not safe if taken in large quantities, as they can increase the risk of developing kidney stones. Due to the content of oxalic acid, consumption in children should be limited. Although unlikely, eating vegetables during pregnancy may increase the risk of birth defects in the baby. Avoid while breastfeeding.