Vine leaves are a low-calorie but rich source of vitamins (A, E, K, B6, folate), minerals (magnesium, iron, calcium) and others.
Vine leaves are a popular staple in Mediterranean cuisine. They are rich in vitamins and minerals. They are often canned and sealed in jars, while raw or fresh leaves are best consumed after stewing or blanching. The popular Greek dish, called dolma, is stuffed with rice, onion and meat (minced meat) and wrapped vine leaf, and in Bulgarian cuisine it is called vine sarmi.
Vine leaves are used both in cooking and in the treatment of many diseases. Undoubtedly, delicious sarmis are obtained from the product, but let's see what its benefits and harms are for the body.
Vine leaves and their stalks contain up to 2% sugars, as well as a large amount of organic acids. Rich sources of vitamins A, E, K, B6 and C, folate, magnesium, manganese, iron, calcium, copper, manganese, cellulose, niacin and riboflavin. Only 30 grams of fresh vine leaves (5-6 pieces) provide 100% of a person's daily need for vitamin A and only 14 calories. One serving or one cup of vine leaves does not contain fat and cholesterol.
It seems that the only "disadvantage" of the product is the presence of many sugars in the composition.
In folk medicine, vine leaves are used to stop bleeding, internal inflammation. Fresh young leaves help with coughs and increase male potency, and their juice is useful in gastrointestinal problems.
The leaves are used in hemoptysis (blood in the sputum), constipation. Cold infusion is used to strengthen vision in rheumatism. Decoction of the leaves alkalizes the urine and gradually helps to get rid of urethral stones in the kidneys, it is also useful in gout.
1. Vine leaves have anti-inflammatory propertiesChronic inflammation can cause heart disease, many cancers and Alzheimer's disease. Other diseases that result from inflammation include arthritis and gastrointestinal diseases, such as Crohn's disease. While lifestyle and genetics contribute to chronic inflammation, following a healthy diet and eating fewer foods that contribute to inflammation is the best strategy for controlling and reducing long-term disease risks.
2. They have a low glycemic loadOne serving of vine leaves is rich in nutrients and has a low glycemic load - 1. This is important to know, especially for diabetics, as it measures the effect of food on blood sugar levels. The daily goal of the total glycemic load for a healthy adult is 100 or less, which makes the vine leaves a healthy choice. People suffering from diabetes or metabolic syndrome should strive for a lower daily glycemic load.
3. Chronic venous insufficiencyAccording to a study, plant extracts of vine leaves reduce swelling in patients with chronic venous insufficiency. This is a condition characterized by the blood in the veins of the legs not being able to move normally back to the heart. This can cause the legs to swell, causing swelling. Reducing swelling will cause less strain on the vascular system.
Vine leaves have been used for centuries and are still used as an herb. They are also used to treat diarrhea, heavy menstrual bleeding, uterine bleeding, stomach ulcers and excessive vaginal discharge. Vine leaf tea can be made to treat diarrhea, hepatitis and stomach pain. Withered vine leaves are used for inflamed breasts, rheumatism, headaches and fever.
The vine leaves are washed thoroughly before consumption. If jar leaves are used, they should be rinsed before use to remove excess sodium.
Despite the many useful properties that characterize vine leaves, they also have contraindications for use. They could harm people suffering from obesity, chronic stomach ulcers, diabetes, heart failure. It should be noted that significant damage occurs only when ingested in large quantities.
Adverse effects can be observed in pregnant women in late pregnancy, as the leaves have a detrimental effect on mammary gland function.
Before adding vine leaves to the diet, it is good to consult your doctor.