Green salad is, rightly, the absolute queen of salads. In modern times, it is found in every season, in all restaurants and all supermarkets.
It is the first choice of many people when choosing their lunch salad, but spring is a season when green leaves are almost mandatory in everyone’s diet.
Metabolism is restarted in the spring, after a period when food was more consistent and calorific, so it is more than recommended to eat green lettuce every day. Why is she so beneficial?
The green leaves of salad cleanse the body. Salad (Lactuca sativa) is an annual or biennial vegetable plant of the Asteraceae family. It comes from Egypt, where it was first grown more than 3,000 years ago.
It was taken over by Greeks and Romans and then spread throughout Europe. Green salad is grown in our country for over a thousand years. There are about six varieties of green lettuce.
Green lettuce leaves are an excellent source of nutrients containing vitamins A, C, B1, B2, K, E and minerals such as potassium, iron, copper, phosphorus and molybdenum.
Green lettuce is consumed as a sandwich or as a salad mixed with other vegetables or herbs. By boiling, the vitamins are almost completely destroyed, so always choose it cruel!
In lettuce leaves, there are many phytonutrients necessary for optimal metabolism. The considerably high levels of vitamin C, E, B6 and folic acid, key nutrients, maintain a healthy immune system and reduce the risk of obesity, heart disease, and other chronic diseases. The substances that give the lettuce leaves the bitter taste have miraculous properties, especially when the salad is consumed constantly in larger quantities. Green salad provides powerful anti-cancer antioxidants.
Zeaxanthin found in green salad is an important carotenoid that provides protection against age-related macular degeneration by filtering excess eye light.
The potassium content, an important component of body cells and fluids, helps control heart rate and blood pressure. Green salad betacarotene makes this a real help in preventing and reducing the risk of heart disease, but also cancer, stroke or cataracts.
The presence of lactucarium in green lettuce improves the quality of sleep and helps us to rest, and salad is also indicated at evening meals. Zinc salts of salad help us to fight stress. In addition, lettuce can treat headaches.
Many of the nutrients contained in the green lettuce help prevent osteoporosis and improve bone structure. A salad is a rich source of vitamin K, which plays an important role in bone mass growth and prevents osteoporosis.
Green salad prevents anemia. Through it’s copper and iron content, it helps in the formation of red blood cells, leading to increased hemoglobin levels in the blood. It is used as an excellent tonic for people diagnosed with anemia. Experts say the absorption of green salad iron is much higher than that in iron supplements.
In the case of patients suffering from Alzheimer’s disease, green lettuce has an essential role because it limits neural damage to the brain.
Because it has folic acid in its composition that prevents anemia from occurring during pregnancy, green lettuce is recommended for pregnant women.
Being rich in fiber, salad consumption prevents constipation and helps to detoxify the colon. It can be successfully used to cure other gastrointestinal disorders. The natural enzymes found in salad help us have good digestion. Mixing salad juice with lemon juice, mint juice, and honey, we can get an effective drug that treats nausea, vomiting, bloating and indigestion.
Poor in calories and high in fiber, vitamins, and minerals, green salad is ideal for slimming belts.
Due to the high vitamin C content, it increases the resistance to infections and viruses. It is advised to consume it in admixture with other raw vegetables. Thus, vitamins are preserved and the body absorbs them efficiently.