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15 Interesting Facts About Pomegranate

Pomegranate is not just a splash of juice and deep bloody color. And not only vitamin C. It is also amazing traditions and customs.

  1. During the opening of the Egyptian pyramids, it was discovered that pomegranate was placed in the sarcophagus of the deceased rulers. This fruit was considered sacred and capable of giving new life. And the pomegranate tree was called “the tree of life.”
  2. The fruit of the pomegranate tree is mentioned in the Qur’an. The first is that the pomegranate tree grew in paradise. The second is that the Prophet Muhammad advised his followers to use the fruit of pomegranates as a remedy against envy and hatred.
  3. Pomegranate syrup – grenadine – is used in many alcoholic beverages as a sweetener and natural color.
  4. The pomegranate contains 15 amino acids, 5 of which are irreplaceable. Also, pomegranate is rich in vitamins C, A, B, PP, and potassium. And 100 grams of pomegranate contains only 70 calories, so it is ideal for people who monitor their weight.
  5. A common pomegranate has a maximum diameter of 18 cm and contains up to 700 seeds, covered with a succulent shell. And in the province of Sichuan in China, it was possible to grow a pomegranate, the fruit diameter of which was 48.7 cm. This is by far the largest pomegranate, and it is listed in the Guinness Book of Records.
  6. Pomegranates grow on short trees or bushes covered with scarlet flowers. The yield per tree is about 50-60 kg.
  7. Pomegranate has the ability to increase hemoglobin. Therefore, it is prescribed during anemia. Pomegranate juice diluted with water should be consumed 0.5 cups 3 times a day 30 minutes before meals for 2 months.
  8. Pomegranate is contraindicated for people with stomach ulcers and gastritis because it contains malic and citric acids, which disrupt the acid-base balance.
  9. October 26 is the annual holiday of the pomegranate in Azerbaijan. It is on the last days of the month that the days of fruit collection take place. The whole country tastes different varieties of pomegranate, juices, preserves, and has fun at dances and exhibitions. Azerbaijan is considered the only country where all varieties of pomegranate grow.
  10. Most of the year the pomegranate tree is hung with fruits. This is due to the long ripening period. From summer to autumn, the tree blooms, but most of the flowers are completely sterile. The fruits also ripen for a long time – 120-160 days.
  11. To make just 1 liter of pomegranate oil, you need 500 kg of fruit. The oil has unique cosmetic properties: it stimulates collagen production and skin regeneration. Also, due to its vitamin E and antioxidant content, it is used to treat eczema and psoriasis.
  12. Pomegranate inhibits genes that contribute to the development of atherosclerosis. But a useful gene that regulates the production of nitric oxide, stimulates. Thanks to this, it protects blood vessels from atherosclerotic plaques, preventing the development of heart attacks and strokes.
  13. Pomegranate juice has long been incorporated into Greek mythology. According to myths, the pomegranate tree was grown in Cyprus by the goddess of love, Aphrodite, therefore, pomegranate juice in Greece is called “love potion”.
  14. American researchers from Ohio University have found that pomegranate can prevent the development of breast cancer. Pomegranate contains useful substances that block excess estrogen synthesis, which provokes cancer.
  15. Pomegranate juice is sold in Turkish coffee shops as a powerful aphrodisiac.

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10 Amazing Facts About Parsley

Parsley is an indispensable component of the kitchen and housewives have used parsley for a long time to give their dishes a unique taste.

  1. Parsley is a close relative of celery, dill, caraway seeds and carrots.
  2. The exact origin of parsley is unknown. Some researchers believe that parsley is native to Sardinia, where it is often found in the wild even today. However, it is known that parsley began to be eaten and grown about 2000 years ago.
  3. In ancient Rome, besides the fact that parsley was an obligatory component of most dishes, it was also used to eliminate the effects of a hangover.
  4. Parsley has long been used as a natural breath freshener and is very often used in medicine and cosmetology. It is added to the production of soap and shampoo.
  5. In cooking, there are two main types of parsley, which differ in both taste and appearance. Curly parsley is more bitter and wrinkled like mint leaves and Italian parsley, which has a strong aroma and flat leaves.
  6. The flavor of parsley is also highly dependent on the type of soil and climatic conditions where it grows. Parsley is one of the most popular spices in the world.
  7. It is recommended to plant parsley near rose bushes, thanks to which the flowers become healthier and their own smell is significantly enhanced.
  8. In addition, it is good to grow parsley in the same garden with a variety of vegetables, its smell repels pests, it has antibacterial and antifungal properties and attracts bees that pollinate flowers.
  9. A tablespoon of parsley contains more than half of the recommended daily intake of vitamin K. Parsley is also rich in B vitamins and vitamins A and C.
  10. Besides vitamins, parsley contains a lot of dietary fiber and minerals such as iron, potassium, calcium and magnesium.
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14 Sweet Facts About Guava

I really love guava. After all, its pulp is so juicy, it tastes like strawberries, apples, and pineapple at the same time.

  1. Guava is an evergreen plant of the Myrtle family, which includes about 100 species. This plant is native to the tropics of South America, but today it is grown in other parts of the world.
  2. Guava is a small round or oval fruit up to 12 centimeters long, similar in appearance to an apple or pear.
  3. The exotic guava fruit has a pleasant aroma that resembles the fresh scent of lemon peel, while the fruit is fragrant even as a whole. If you bring guava into the room, the strong and pleasant aroma of this fruit will drown out even the smell of tobacco.
  4. Since there are many species of guava, the fruits of these plants differ primarily in appearance. Their color ranges from yellow and green to burgundy.
  5. Guava fruits differ in skin and taste. Some species may have a dense and bitter rind, while others may be thin and sweet, while the flesh of the fruit can be both sweet and sour.
  6. Mainly juices, jams, and jellies, ice cream, and marmalade are made with guava. The fruit is also popular in the preparation of alcoholic beverages. Red guava, for example, is often used in place of tomatoes in sauces.
  7. Depending on the variety, guava may contain more vitamin C than oranges, but the fruit does not taste sour.
  8. The health benefits of guava are very diverse. The fruit improves digestion, especially if eaten with peel and seeds, has a beneficial effect on the lymphatic system, improves immunity, and helps with intestinal infections.
  9. Guava is very rich in manganese, a deficiency of which leads to metabolic disorders. It is noteworthy that this fruit is useful for people of any age, including pregnant women, as it contains a large amount of folic acid.
  10. The tree is harvested once a year. Less often it happens twice, but the fruits will be smaller. It usually takes three to five months from flowering to harvest. Large fruits weigh up to 160 g, small ones only 70 g.
  11. The properties and composition of the fruit help to lose weight. The peel of the fruit contains more antioxidants than the pulp. It has anti-inflammatory, analgesic, antitumor, and antispasmodic effects.
  12. Not only the guava fruit is useful, but the benefits of the leaves and bark of this plant are also irrefutable. Tea is brewed from them. This drink tones up cures dysentery relieves dizziness and set the menstrual cycle. The crushed leaves are applied to the wound to stop the inflammation and the reproduction of pathogenic microbes.
  13. This fruit does not tolerate storage. After buying it, they immediately eat it, well, at worst, it is not stored for long in the refrigerator. Guava absorbs odors well, so it is kept separate from other products, or in a sealed container. You can freeze, from this the beneficial properties of guava are not lost.
  14. Guava has no serious contraindications, but in some cases, it can harm the body. One of the caveats is caution when taking allergy sufferers and diabetics. In general, as in everything else, in eating even healthy guava, you must adhere to the norm and not overeat.

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16 Interesting Facts About Apricots

The delicious fruit apricots are popular in all regions where they grow. Sweet and juicy, they taste like no other gifts of nature, but they can be eaten fresh with the same pleasure, as well as used for making compotes, pies, and other culinary delights. The only pity is that it is impossible to get them in winter, so in the summer you should not miss the chance to eat them.

  1. Botanically, they are related to plums.
  2. Apricots are not very rich in nutrients, but they are low in calories, which makes them a dietary product.
  3. When dried, they practically do not lose nutrients.
  4. Apricot pits may well serve as a substitute for bitter almonds. It is even used as a raw material for the production of marzipan.
  5. Dried apricot without pits is called “dried apricots”, with pits – “apricots”, and with the pits, they pulled out, opened, took out the kernel, and put it back inside the fruit – “ashtak-pashtak”.
  6. Most of the world’s apricots are grown in Turkey.
  7. Siberian apricots grow in a very harsh climate, and calmly endure frosts of -40-45 degrees. True, their small, tough, and sour fruits can only be considered edible. They are included in the Red Book of Buryatia.
  8. It is still unknown where apricots first appeared on the Earth.
  9. There are many hybrids of apricot with a plum in the world, and breeders regularly develop new varieties.
  10. A hybrid of cherry plum and apricot is called “black apricot”.
  11. The warmer and sunnier climates these fruits grow, the more sweet and juicy they are.
  12. 100 grams of dried apricots contains 10-12 times more calories than 100 grams of fresh apricots.
  13. This fruit first came to Europe when Alexander the Great brought it from the East from his campaigns.
  14. In some European countries, it is called the “Armenian apple”.
  15. The first reliable mention of apricot as an edible fruit is about 6000 years old.
  16. With diabetes, you cannot eat these fruits, alas.
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15 Amazing Facts About Celery

Celery is a common plant that many grow in their backyards, and its stems can be purchased at many supermarkets. What interesting things can you learn about celery?

  1. Celery is classified as a “negative calorie” plant. How can this be? The fact is that the calorie content of celery is only 19 kcal per 100 grams. And the body spends about 25 kcal for processing these 100 grams of celery, so it turns out – I ate celery – I spent calories. Therefore, celery is a favorite plant for everyone who wants to become slim, even there is such a diet – celery.
  2. Celery contains unique polysaccharides that have pronounced anti-inflammatory properties. Therefore, people who consume celery regularly are less likely to get colds and infectious diseases.
  3. Celery gives not only slimness, but also youth, as it contains a large amount of active antioxidants that protect all cells of the body from damage. This slows down aging and prevents the development of neoplasms.
  4. The nutrients in celery are retained if steamed for 10 minutes. If you boil or fry, even for a shorter time, the concentration of nutrients drops by half.
  5. Fresh celery retains its properties for about a week after harvest, then its benefits diminish. If you chopped celery, then you need to consume it within half an hour, then the taste will remain, and the benefits will disappear.
  6. Some researchers believe that the love drink prepared for Tristan and Isolde consisted of 100 grams of celery juice, 50 grams of apple juice and 50 grams of pear juice. The components are simple and affordable, and how effective is easy to test for yourself.
  7. Celery, due to the pectins contained in it, helps to quickly get rid of toxins, harmful substances that have entered the human body as a result of infection, radiation, smoking, alcohol and drugs.
  8. The quality of stalked celery is quite simple to determine: you need to break the stalk. If this action is accompanied by a bright crunch, the celery is of high quality, if there is no crunch, it is of poor quality.
  9. Celery grows on all continents except Antarctica, of course. And even there it, in principle, can be grown in pots.
  10. How would you react if you were awarded a celery wreath? But the ancient Greeks were happy. It was the celery wreath that was awarded to the winner of the Nemean Games.
  11. Celery is divided into leaf, petiole and root, depending on the selection, which implies obtaining more pronounced qualities of a certain part of the plant.
  12. Since ancient times, healers have recommended weakened people take a tablespoon of celery juice mixed with a teaspoon of honey. This increased physical strength and immunity. Even now, many consider the honey-celery mixture to be the best vitamin complex.
  13. Celery has its own capital. Remember the address: USA, Colorado, the city of Arvada.
  14. Celery, which acts as an aphrodisiac for both women and men, still has a greater influence on men, as it has the ability to enhance potency. Casanova is said to have consumed celery dishes on a daily basis so as not to disappoint his fans. And the famous courtesan Madame de Pompadour, who was the mistress of King Louis XV himself, always regaled him with celery soup and drank celery juice prepared with her own hands, so that the king would experience the most vivid feelings of “close relationship” with her.
  15. Chinese healers use celery as a remedy for high blood pressure. Nowadays, nutritionists confirm: celery is very useful for people suffering from hypertension. In addition to antihypertensive properties, celery also normalizes blood cholesterol levels, which is very useful not only for hypertensive patients.
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18 Interesting Facts About Oranges

Who among us has never tasted an orange at least once in our life? Now it’s time to find out not only its taste but also interesting facts about this amazing berry.

  1. Orange is a type of berry, namely Hesperides (peeled berries).
  2. The sour orange was first introduced to Europe by Portuguese sailors around the 10th century, while the sweet orange was introduced only in the 15th century by Genoese traders.
  3. Around 20 percent of all oranges grown in the world are sold and consumed as fresh fruit. The rest goes to the production of juices, extracts, and canned food.
  4. An orange tree can live up to a hundred years.
  5. Washington Navel oranges are seedless and therefore cannot reproduce by pollination and reproduce only by grafting.
  6. One citrus tree can have up to 60 thousand flowers, but only 1 percent produces fruits.
  7. Valencia oranges are the most common in the world.
  8. Oranges are considered a symbol of fertility – a lushly growing evergreen orange tree simultaneously blooms, fructifies, and dissolves foliage.
  9. You will have to eat 7 bowls of cornflakes to get as much fiber as a single orange.
  10. After the aromas of chocolate and vanilla, the scent of orange is recognized as the most pleasant in the world.
  11. Oranges are the most common citruses in the world.
  12. For the first time, orange trees were grown in China.
  13. The average person eats about 5.5 kg of citrus fruits annually, most of which are oranges.
  14. In the 18th century, British sailors, in addition to sauerkraut, took oranges with them on ships so as not to get scurvy.
  15. One orange contains the daily requirement of vitamin C.
  16. Several trees can grow from one orange seed.
  17. Orange trees and their fruits are considered a symbol of love in many cultures. In Renaissance wedding paintings, artists often depicted a couple in love standing in the middle of orange trees.
  18. Oranges in ancient times were considered the food of the gods. The golden apples that Hercules stole could well have meant oranges.
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10 Amazing Facts About Turnips

Young turnip roots ripen in June and until late autumn you can feast on ground vegetables. But after, the harvest is harvested and with proper storage, the turnip will be available until the next season.

Texture and composition of turnips
  1. There are no special tricks when choosing a turnip, pay attention to its appearance, buy whole root vegetables without cracks and damage.
  2. Turnip is the record holder among vegetables in terms of vitamin C content, and it also has accumulated vitamins B1, B2, B5, PP.
  3. The list of micro and macro elements is also impressive, it contains: sulfur, copper, iron, potassium, manganese, zinc, magnesium and iodine.
  4. The use of turnip dishes has a beneficial effect on the work of the digestive system, the work of the liver, activates the secretion of bile, which prevents the formation of stones in the gallbladder.
  5. Thanks to its antibacterial properties, turnip will help to cope with viral and colds.
  6. The magnesium contained in the root vegetable promotes the accumulation of calcium, which has a beneficial effect on the condition of the bones.
  7. Turnip also has a good effect on the condition of the skin and increases muscle elasticity.
  8. This root vegetable is life-saving for vitamin deficiencies, and it is also low-calorie, so if you watch your weight, eat turnips!
  9. Turnip fits perfectly into vegetable salads, just grate it or cut it into thin slices and add to the rest of the vegetables. It is great for vegetable soups, and stewed, even with vegetables, even with meat, is simply wonderful.
  10. Be sure to eat turnips and you will be healthy!
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10 Amazing Facts About Radishes

Crispy and juicy, spicy and sweet radish is a close relative of cabbage (there is some similarity even in the taste). Although this April does not spoil the weather, we are already crumbling these raspberry roots into fragrant spring salads with might and main – that’s right! Indeed, among all the early vegetables, radish is the main keeper of vitamin C, therefore it actively contributes to the restoration of immunity after a long winter. What interesting things can you tell about radishes? It turns out a lot!

  1. Radish was born in the Middle Ages as a result of the selection of radish, and until then the ancient world diligently cultivated its progenitor. The inscriptions on the pyramid of Cheops tell about the great role of the radish in the life of the Egyptians; the Greeks brought the “golden” radish to the altar of Apollo during the festivities; the Chinese prepared vegetable oil from its seeds, and juice, widely used in medicine, from root crops.
  2. Who, if not the Mexicans from the town of Oaxaca, demonstrate such a passionate love for radishes! Before the New Year, the Night of Radish is held here, during which everyone can try their hand at drawing up and cutting out various figures, compositions, scenes.
  3. The history of a strange but spectacular event began in the 16th century when radishes were first brought to Mexico: Spanish monks, in order to attract buyers, began to carve various figures out of it. By the end of the 19th century, this “eco-art” was so firmly rooted in the culture that it turned into the creative festival “Noches de Rabanos”, which is regularly held to this day.
  4. Radish is a dietary product: spicy mustard oil improves appetite, fiber stimulates digestion, and removes “harmful” cholesterol from the body, thereby protecting blood vessels from atherosclerosis, and in general, low-calorie roots contribute to weight loss. Another plus of radish is that it contains a large amount of protein, which is the main building material. In addition, along with delicious radish dishes, iodine, phosphorus, calcium, magnesium, potassium, iron, zinc, and sodium, as well as sugars, fats, and vitamins (C, B1, B2, PP) enter our body. Essential oils contained in root vegetables, among other things, have antiseptic properties.
  5. Radish was one of the plants selected for growing at the space station in zero gravity – and there were several good reasons for this: the growing season is relatively short (20-45 days for different varieties), radish does not show any special needs for growth, vitamins, and nutrients more than enough, and you can also eat both the root crops themselves and young leaves. Therefore, radishes are one of the most convenient foods for growing in space, capable of supporting the health of astronauts.
  6. A proven fact: radishes are able to counteract the development of intestinal and lung tumors, which is especially important for smokers. This vegetable is useful for people suffering from obesity, metabolic disorders, heart and vascular diseases, thyroid dysfunction, and diabetes. But why wait for “weather from the sea” – it is better to indulge yourself with vitamin salads for the sake of prevention!
  7. Israeli farmer Nissan Tamir proudly displays the radishes he has grown, each weighing 10 kg.
  8. Grow a spring vegetable right in your home on a south window or balcony (or you need a little extra lighting) – it’s time for this in April. Then you can pamper yourself, as they say, “with tops and roots” – and not be afraid of poisoning yourself with fertilizers. For this happiness, you will need a pack of seeds of early ripening varieties, a pot or box, and a package of soil (preferably loose, with a neutral or slightly acidic reaction). Water the “pet” well, and in 20-25 days, you can harvest.
  9. The color of the roots can be not only pink but also yellow, purple, red, or white. By the color of the radish, it is easy to determine the content of vitamin C – most of all are found in rich red roots, less in light ones. Recently, a “surprise” hybrid radish was added to the list – on the outside it is green and bitter, and the core of this handsome man is scarlet and much sweeter. So he was dubbed – “watermelon radish”.
  10. Radish inspired designer Arthur Xin to create The ripe radish, an eco-friendly garden light. A creative mini-garden serves not only decorative purposes: throughout the day, the gadget accumulates solar energy, and at dusk it disinterestedly illuminates the lawn or garden, creating a romantic and slightly comic atmosphere. Well, in the “flowerbed” itself, the designer suggests growing … why not radishes.
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17 Intriguing Facts About Annona (Guanabana)

Guanabana is one of the popular exotic plants with juicy and aromatic fruits. It is common in the wild, but it has been cultivated for more than a century in countries with a suitable climate. Guanabana fruits are of special culinary value – they are distinguished by their pronounced aroma and taste. But these are not all the benefits of the plant, because guanabana is a storehouse of valuable minerals, vitamins, and biologically active substances that can restore the body and help with various diseases. To use the healing power of guanabana fruits, you need to know their beneficial properties, contraindications, and features.

  1. Guanabana is a plant that is better known as sausep. Also, this plant is called “sour cream apple”. Guanabana is one of the most popular members of the Annona genus. The scientific name for this evergreen tree is Annona prickly. This plant is considered the largest-fruited among all members of the genus.
  2. Guanabana is of interest not only to gardeners who grow it. For more than a decade, pharmacists have been studying it, since the composition of fruits and leaves contains unique components that can affect the biochemistry in the body. Today, sausep is also of interest to geneticists – this prolific plant is studied by breeders, more productive, early ripening hybrids are regularly produced.
  3. The most valuable thing in this plant is the fruit. They are rich in minerals and vitamins, have a sweet and sour taste, and a bright fruit and berry aroma. The pulp is used to prepare desserts, cocktails, wine, non-alcoholic and alcoholic drinks. A significant disadvantage is that, due to a large amount of sugar, the fruits of guanabana spoil too quickly, so they are never transported in ripe form. The harvest is harvested before the fruits are ripe so that they do not have time to rot during transportation.
  4. Annona prickly is a tropical plant that is common on almost all continents. It grows in China, Sri Lanka is grown in Australia, India. The tree is quite thermophilic, and also cannot bear fruit when there is a shortage of sunlight, so it cannot be grown under artificial conditions.
  5. Guanabana is not the most dietary product. The pulp of this fruit contains a lot of various types of carbohydrates, so do not overuse it in the afternoon. 100 g of the product contains 94 kcal, but if the pulp is cooked, the calorie content of the product decreases from 94 kcal to 56 kcal per 100 g. 100 g of the product contains up to 10 g of carbohydrates (sucrose, fructose, polysaccharides). The pulp also contains fats and vegetable proteins – up to 1 g per 100 g.
  6. Also, the pulp of the fruit contains organic acids, as well as fats in small concentrations. They help accelerate metabolic processes in the body, cleanse blood vessels and the liver. With regular use, guanabana rejuvenates, strengthens the immune system, improves the condition of hair and skin, and also significantly increases the productivity of the brain.
  7. Even in ancient times, the indigenous people of the warm countries where guanabana was grown knew how useful its fruits were. Therefore, they actively used sour cream for medicinal purposes. But recent research into the composition of the fruit has also provided scientific evidence that sausep is indeed a therapeutically valuable product.
  8. The main area of use of guanabana is cooking. In Asian, Javanese, and Australian cuisine, desserts with this fruit are as popular as apple pies in our latitudes. The most common way to eat it is raw. This way the taste of these exotic fruits is fully preserved, and the concentration of valuable components is not lost.
  9. Raw guanabana is eaten not only in its pure form. It is used in many foods and drinks.
  10. In its raw form, guanabana has a tart-sweet and sour taste and a pronounced aroma. This must be taken into account when choosing products that will be combined with this fruit. But you can also cook many other delicious dishes with Annona fruits.
  11. It is almost impossible to buy ripe guanabana fruit in regions where it is not grown due to the unsuitable climate. Since in the process of transportation, literally in three days, ripe fruits begin to rot, they are brought to stores unripe. But this is not a problem, since in just a few days the skin of the fruit will turn yellow, after which you can fully enjoy its taste. Also, there are five rules to help you choose the most delicious and healthy fruits.
  12. You can store Annona fruits at room temperature or on the bottom shelf in the refrigerator. If you need to wait until the fruit is ripe, it is better to leave it on the windowsill. If you leave guanabana in the refrigerator, it will take a long time to ripen. The cut or peeled fruit should be consumed within a few hours since the pulp starts to deteriorate 2-3 times faster on contact with oxygen. If the flesh of the product has darkened or began to exude an unpleasant odor, it is not worth eating it – this indicates that the fermentation process has already begun.
  13. Guanabana has long been considered an ornamental plant, and few people took an interest in it. The thing is that in ancient times people did not know the cause of poisoning with this fruit, and only after a while the presence of toxins in the seeds of Annona was revealed. But these are not all interesting facts from the history of the plant.
  14. More recently, Annona began to grow in modern greenhouses, where it is possible to create conditions as close to natural as possible.
  15. Annona can be used as a houseplant. If you provide proper care, you can even get fruits three years after planting.
  16. Annona contains a complex of acids, which is used by manufacturers of expensive Israeli cosmetics for whitening creams and masks that can eliminate hyperpigmentation in several applications.
  17. As you can see, guanabana is an extremely healthy product, which also has an appetizing appearance, strong aroma, and pronounced taste. Knowing its healing properties and the basic rules of use, you can use the full potential of the fruit to strengthen health, restore the functioning of the body and fight various diseases.
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9 Amazing Facts About Savoy Cabbages

Savoy cabbage is a vegetable crop that belongs to the Cruciferous family of the cabbage genus. The wild-growing ancestor has not yet been established, although there is a theory that the first wild-growing species were found in Colchis, on the territory of modern Georgia. The first to cultivate the Savoy variety were the peasants of the Italian county of Savoy, therefore the culture received such a name. Heads of cabbage are similar to white cabbage, but the corrugated dark green leaves do not have coarse veins, are softer in taste, and sweeter. In its raw form, the variety is widely used by culinary specialists in the USA and Western Europe.

  1. Savoy cabbage has 2 times more protein than white cabbage.
  2. New varieties of this vegetable crop can withstand frosts down to -15 degrees.
  3. Savoy cabbage juice boosts immunity and has been used successfully to fight obesity.
  4. Savoy cabbage is relatively high in protein and low in dietary fiber, so it is recommended to include it in the diet with increased stress.
  5. In Europe, they appreciated the beneficial properties of Savoy cabbage – its rich vitamin and mineral composition. They try to include it in the daily menu during the epidemic season and during rehabilitation after diseases that caused the depletion of the body.
  6. With elevated progesterone levels and heavy menstruation, savoy cabbage salads should be included in the diet up to 4-5 times a week.
  7. Savoy cabbage is very beneficial for men. It prevents the development of prostatitis, increases libido, and restores sexual function.
  8. Savoy cabbage is easy to digest, so it is recommended to include it in the diet of young children, the elderly, and pregnant women. The vegetable contains folic acid, which stimulates the production of enzymes for carbon metabolism and is involved in the formation of new cells.
  9. Savoy cabbage should not be added to the diet after operations on the abdominal cavity and chest area. An increase in the amount of intestinal gases causes spastic contractions of the intestines, an increase in intra-abdominal pressure, which can provoke a discrepancy of the postoperative sutures.
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