Vitamins in beds and trees. Greens from the garden are a rich source of vitamins. Medicinal properties of vegetables

As it turned out, making a supply of vitamins for the winter is quite difficult. Only fat-soluble vitamins can accumulate in the body - for example, vitamin D formed in the skin during tanning, as well as vitamins A, E, K.

“Water-soluble vitamins - groups B, C and others - do not accumulate much,” explains nutritionist Dina Tuisheva. – At most, they can be “stored” for three to four months; they must be supplied systematically with food. In the summer, we do not “take vitamins for future use,” but make up for the deficiency that formed in winter and spring.

In addition to sources of vitamins, our garden beds contain foods rich in fiber, microelements, and bioflavonoids. It is desirable that the selection of fruits, vegetables and berries, and herbs be as diverse as possible. I would like to highlight tomatoes, pumpkins, all types of cabbage, herbs, and berries. Choose fruits, vegetables, berries of different colors, combine them in hot dishes, salads or desserts. Try to avoid prolonged heat treatment.

If you want overseas fruits, buy and eat! Just keep in mind that a vegetable or fruit in its homeland can be collected unripe and ripen during transportation, and this significantly reduces its nutritional value.”

At the same time, the doctor notes that miracles do not happen - unfortunately, there are no products that are ideal in terms of the optimal content of the entire set of vitamins. In addition, in order to get real benefits from a product, it must be eaten not just once, but systematically.

Vitamin cooking

Summer is also the time for all kinds of preparations for the winter, but not all recipes allow you to preserve the nutritional value of vegetables and fruits during their processing. Experts - for freezing!

“During canning, some of the vitamins are destroyed, and even more are lost during prolonged heating,” says the nutritionist. - Although the beneficial properties of vegetables and fruits are not only in vitamins, but also in dietary fiber and microelements. The most gentle way of canning is freezing.

And the healthiest type of homemade preparations is sauerkraut and pickled apples. There is no heat treatment in these pickles, so vitamin C is perfectly preserved in them.”

How to store vegetables

However, even having enriched your table with healthy pickles and desserts based on frozen berries, you will hardly be able to hold out until spring on a supply of vitamins from the garden. Dina Tuisheva recommends that at the beginning of March you think about taking pharmaceutical vitamins or dietary supplements, first be sure to get a doctor’s recommendations.

Yakimova Svetlana Vladimirovna
Workshop for parents “Vitamins in the garden.”

Summer is a wonderful time take your vitamins until the end of the year. At ordinary country houses beds a lot of things useful for health and beauty grow. All vegetables are sources for humans vitamins.

Perennial vegetables are a huge reserve for obtaining valuable products for fresh consumption at the earliest and out of season. Vegetable plants contain a lot vitamins, have healing and dietary properties. In recent years, in our country, increasing importance has been attached to supplying the population with fresh vegetables, especially green ones.

Fresh vegetables are of particular value. When cooked, they lose a significant part of their beneficial properties. Fresh vegetables not only digest themselves better and more fully, but also help the body process meat and fish. Eating right means correctly combining plant and animal foods in accordance with age, nature of work, and state of health. Many types of vegetables prevent serious diseases and increase human tone and performance. Fresh vegetables contain a lot of potassium and little sodium, which helps remove fluid from the body and improves heart function. Vegetables contain substances that inhibit the conversion of carbohydrates into fats, as well as phytoncides, enzymes of organic acids, vitamins, without which the human body cannot develop normally.

Organic acids contained in vegetables promote the secretion of digestive juices. This is oxalic acid (rhubarb, spinach, tomatoes, apple (head lettuce, rhubarb, tomatoes, spinach, cauliflower, citric (head lettuce, spinach, celery), tartaric (table beet, lactic acid (sauerkraut, pickles).

Essential oils with their inherent aroma have the same qualities. (garlic, onion, dill, horseradish, parsley, celery, radish, radish). Human blood contains many microelements (silver, iodine, chromium, molybdenum, etc.). They are found in peppers, onions, cabbage, garlic, cauliflower, lettuce, zucchini and other vegetables.

Vitamin C, or ascorbic acid, reduces fatigue, accelerates recovery and wound healing. It is found in dill, parsley, celery, green onions, tomatoes, sorrel lettuce, white and Brussels sprouts, and radishes. It is better to eat beets raw or drink fresh beet juice. And if you cook, then in the oven, and not in a pan of boiling water, where all the beneficial substances die.

Vitamin A stimulating growth that increases resistance to many diseases depends on the presence of carotene. Most "rich" in this regard are: carrots – 45, watercress – 28, parsley – 20, sweet pepper – 17, tarragon – 15, dill – 13, rue – 11, lovage, celery, fennel – 10 mg%.

Vitamin A B is highest in watercress - 0.26, sorrel - 0.19, carrots and Chinese cabbage - 0.18 each, garlic - 0.15, dill - 0.14, spinach - 0.13, turnip - 0, 12 mg. Vitamin E is found in peas, cabbage, green onions, carrots, lettuce, parsley and celery leaves.

Fresh green vegetables contain many substances that promote hematopoiesis and maintain normal blood composition. Green onions are an absolutely magnificent product. Its cheerfully protruding arrows seem to simply burst from an excess of useful substances. Only it contains more vitamin A than in all other types of onions (and, by the way, there are about five hundred of them in the world, 5 thousand times, and vitamin B - 4 times. And you don't have to wait for summer! You can easily grow green onions on a windowsill and eat 5-6 arrows a day to be completely happy. ...

In folk medicine, dill is recommended if there is a fermentation process in the intestines. To improve digestion, as a diuretic, increasing milk secretion in nursing mothers, analgesic and sedative for various colics, increased nervous excitability and troubled sleep, drink an infusion of crushed dill seeds

Another panacea for many health problems is tomatoes. Tomatoes are regular guests of the spring and summer table. Products based on tomatoes - all kinds of ketchups and sauces - are effective for the prevention of cancer. Oncologists from Oxford University discovered lycopene in tomatoes; it is an implacable fighter against cancer cells. The tomato should also become a man's best friend. Research by American experts led to conclusion: The more tomatoes a man eats, the less likely he is to get prostate cancer.

The very first and most delicious

Strawberries are the very first and one of the healthiest berries. It was highly valued in ancient times for its medicinal properties. More than 300 years ago “strawberry treatment course” was almost the main one for arthritis and gout. Strawberries are indispensable in the treatment of anemia and deficiency vitamins and minerals in the human body. It is used to cleanse the body of toxins and in the treatment of obesity and cellulite, and one of the organic acids in strawberries helps neutralize the cancerous effects of smoking. In the general list of real vitamin record holders of 7 times are mentioned: dill – 6, spinach, sorrel, carrots – 5 each, watercress, sweet pepper, parsley – 3 times. These are the vegetables that should be the focus of attention of people who especially need vitamins. They will never feel the need for vitamin assortment of gardeners who, along with traditional vegetables, annually grow a wide variety of spicy and flavorful crops. These fresh vegetables, even in small quantities, always have significant benefits for maintaining human health.

Beetroot salad for children

Compound: 2-3 young beets, 4-5 beet leaves, half a bunch of lettuce, 50 g mozzarella, 1 tbsp. spoon of olive oil and lemon juice

Preparation:

Wash the beets thoroughly, boil them, peel them and cut them into pieces. Rinse beet and lettuce leaves under running water, chop, mix with beets, sprinkle with lemon juice and olive oil, garnish with pieces of mozzarella.

Radish salad for children (2.5 years)

Compound: 1 bunch of radish, 1 apple, 1 blue onion, 1 tbsp. spoon of olive oil, 1 teaspoon of lemon juice, herbs

Preparation:

Cut the radish into slices, the apple into slices (sprinkle them with lemon juice, the onion into half rings. Mix everything, season with olive oil.

Cabbage schnitzels for children.

Compound: 1 small head of cabbage, 1 egg, 2 tbsp. tablespoons flour, salt, vegetable oil for frying

Preparation:

Place the cabbage in boiling water for 2 minutes. Remove from the water, cut out the stalk and disassemble into leaves. Beat the egg. Fold each sheet in four, dip it in the egg, and then in the flour. Fry on both sides in vegetable oil.

Fresh cucumber salad

Compound: 4 fresh cucumbers, 2 boiled eggs, green onions, dill, parsley, 200 g white cabbage, vegetable oil

Chop all ingredients finely and season with vegetable oil.

Eggplant salad

Compound: eggplants - 2 pieces, potatoes - 3 tubers, onions - 2 heads, tomatoes - 2 pieces, bell peppers - 2 pieces, vegetable oil - 100 ml, lemon juice - 1 teaspoon, parsley and dill - 20 g, salt taste.

Preparation: Boil the potatoes, peel and cut into cubes. Remove seeds from sweet peppers and cut into thin strips.

Chop the onion.

Pour boiling water over the tomatoes, peel them and cut into small pieces.

Wash the eggplants, peel them, cut them into slices, sprinkle with salt and leave for 15 minutes. After the specified time, drain the released liquid and fry the eggplants in 60 ml of vegetable oil on both sides.

Place all the ingredients in a salad bowl, pour over them with a dressing made from the remaining vegetable oil and lemon juice, and garnish with chopped dill and parsley.

Cabbage salad

Compound: cabbage - 350 g cucumber - 1 pc. sour cream – 50 g garlic – 1 clove salt, pepper How to prepare cabbage salad with cucumber and sour cream: 1. To shred cabbage, use a special knife so that it is thin and can be easily mashed. Add salt and mix with your hands until the juice releases. Grate the cucumber. 3. For garlic, use a garlic press. Mix everything and add sour cream.

Bon appetit!

But even in ordinary garden beds, a lot of things useful for health and beauty grow. And if you don’t have a dacha or garden beds on your private property, the nearest vegetable stand will help out, where everything in the world is available all year round. All vegetables are sources of vitamins for humans. This is especially true for fresh vegetables, just picked from the garden in open or greenhouse soil. To a lesser extent, but there are enough vitamins in processed vegetable products. Different vegetables have different degrees of preservation of vitamins during temporary and long-term storage.

Nutritionists advise: if you want to be absolutely sure that you get the required amount of vitamins, follow a simple rule. You should always have vegetables and fruits of four colors on your table: orange (carrots and oranges), dark green (broccoli and spinach), red (tomatoes and strawberries) and yellow (pepper, lemon).

More than 60 types of vegetables are cultivated in our country, and 30 of them are quite widespread. Among them are various types of cabbage, cucumbers, tomatoes, table root vegetables, and green vegetables. Green vegetables are of particular interest to the amateur vegetable grower: they are available for cultivation and are very useful for humans, especially when consumed fresh. These are green onions, lettuce, dill, spinach and others. These conventionally include radishes, parsley, celery, radish, garlic, kohlrabi and other vegetables. Of the perennial plants, perennial onions, rhubarb, sorrel, horseradish, tarragon and some others are very popular. Perennial vegetables are a huge reserve for obtaining valuable products for fresh consumption at the earliest and out of season. Vegetable plants contain many vitamins and have healing and dietary properties. In recent years, in our country, increasing importance has been attached to supplying the population with fresh vegetables, especially green ones.

To meet the need for vitamins, carbohydrates, proteins, acids, salts, etc., an adult needs to consume more than 700 g (37%) of food of animal origin and more than 1200 g (63%) of plant origin every day. The annual per capita demand for vegetables in various regions of the country ranges from 128 to 146 kg. The range of vegetables consumed should be improved from year to year, taking into account the steady increase in Add healthy greens and other fresh vegetables to your daily diet.

Fresh vegetables are of particular value. Boiled

they lose a significant part of their beneficial properties. Fresh vegetables

Not only are they absorbed better and more completely, but they also help the body process meat and fish. Eating right means correctly combining plant and animal foods in accordance with age, nature of work, and state of health. When consuming meat, fats, eggs, bread, and cheese, inorganic acidic compounds are formed in the human body. To neutralize them, you need alkalis, which are found in vegetables and potatoes. The largest amount of lime, which neutralizes carbon dioxide, is found in green crops.

Many types of vegetables prevent serious diseases and increase human tone and performance. Fresh vegetables contain a lot of potassium and little sodium, which helps remove fluid from the body and improves heart function. Vegetables contain substances that inhibit the conversion of carbohydrates into fats, as well as phytoncides, organic acid enzymes, and vitamins, without which the human body cannot develop normally.

Green crops contain quite a large amount of the anti-clerotic substance - choline. In white cabbage, for example, it is 3 times more than in fish and meat.

Fiber in vegetables helps remove cholesterol from the body. Beets, cabbage, carrots, cucumbers, and green peas are especially rich in fiber. For inflammatory bowel diseases, use vegetables with less fiber - lettuce, tomatoes, potatoes and fresh juices.

Organic acids contained in vegetables promote the secretion of digestive juices. These are oxalic acid (rhubarb, spinach, tomatoes), malic acid (head lettuce, rhubarb, tomatoes, spinach, cauliflower), citric acid (head lettuce, spinach, celery), tartaric acid (beets), lactic acid (sauerkraut, salted cucumbers).

Essential oils with their inherent aroma (garlic, onion, dill, horseradish, parsley, celery, radish, radish) have the same qualities. Human blood contains many trace elements (silver, iodine, chromium, molybdenum, etc.). They are found in peppers, onions, cabbage, garlic, cauliflower, lettuce, zucchini and other vegetables. Long-term studies of vegetable plants have determined the highest possible amounts of vitamins in certain crops. Their content, as is known, is expressed in mg%, i.e. in mg per 100 g of wet weight.

Among the top five record holders on vitamin C includes: sweet pepper – up to 482, parsley – 290, rue – 270, dill – 240, horseradish – 200 mg%. This is followed by: onion – 190, celery – 183, watercress – 160, watercress – 153, lovage – 118, coriander – 110, cauliflower – 105, onion and fennel – 90 each, Chinese cabbage – 82 , leek – 81, leaf mustard – 80, spinach – 78, multi-tiered onion – 75, anise – 73, kohlrabi cabbage, sorrel and tarragon – 70 mg%.

It is interesting that the crops that contain the most of this most famous vitamin include more than a dozen spicy-flavoring ones and about ten green ones. But the most common vegetables cannot boast a high degree of accumulation of ascorbic acid. Considering that the daily intake vitamin C for an adult is from 70 to 100 mg, from the list above you can always choose available vegetables and satisfy your vitamin needs completely . Vitamin C , or ascorbic acid, reduces fatigue, accelerates recovery and wound healing. It is found in dill, parsley, celery, green onions, tomatoes, sorrel lettuce, white and Brussels sprouts, and radishes. A source of carbohydrates, potassium, vitamin C - that's all about it, about our friend beets. In addition, the root vegetable is rich in protein, sodium and is also (attention, ladies!) low in calories. It is better to eat beets raw or drink fresh beet juice. And if you cook, then in the oven, and not in a pan of boiling water, where all the beneficial substances die.

Vitamin A stimulating growth, increasing resistance to many diseases depends on the presence of carotene. The “richest” in this regard are: carrots – 45, watercress – 28, parsley – 20, sweet pepper – 17, tarragon – 15, dill – 13, rue – 11, lovage, celery, fennel – 10 mg%.

Vitamin B most of all in watercress - 0.26, sorrel - 0.19, carrots and Chinese cabbage - 0.18 each, garlic - 0.15, dill - 0.14, spinach - 0.13, turnip - 0.12 mg%. Chard is high in vitamin B - 0.22, spinach - 0.19, leaf mustard - 0.17, sorrel and dill - 0.10 mg%. Vitamin B is better accumulated by sweet peppers - 0.35, leeks - 0.30, carrots - 0.19, parsley and lettuce - 0.18 each, cauliflower - 0.16, onions, dill and sorrel - 0.15 mg%. Vitamin B1 (thiamine) normalizes the functioning of the nervous system, protects a person from overwork, increases efficiency, and increases appetite. He found in spinach, lettuce, peas, asparagus, onions and other vegetables. These same vegetables contain vitamin B2 (riboflavin), preventing diseases of the mucous membrane of the eyes and mouth, as well as the nervous system.
The biological activity of fresh green vegetables is largely due to the presence of vitamin E (tocopherol ), stimulating and maintaining the normal functioning of all muscles of the body. This same vitamin promotes normal reproduction and cell health. Vitamin E is found in peas, cabbage, green onions, carrots, lettuce, parsley and celery leaves.
Nicotinic acid (NA) stimulates normal liver function and prevents diseases of the skin, stomach, and intestines. By content vitamin P the leaders are sorrel - 500, dill and tarragon - 172 each, coriander - 145, marjoram - 127, tomato and carrot - 100 each, watercress - 84, rhubarb - 80 mg%. Increased accumulation vitamin PP The difference is carrots – 1.47, parsnips – 0.94, kohlrabi cabbage – 0.90, spinach – 0.85 mg%. The content of other vitamins in vegetable crops has been poorly studied, so it is premature to talk about record holders here. We can only mention the presence vitamin E in carrots and spinach; vitamin K in carrots, cauliflower, normalizing blood clotting processes. Fresh green vegetables contain many substances that promote hematopoiesis and maintain normal blood composition. This is primarily folic acid, which, together with vitamin B2, prevents anemia and has an anti-sclerotic effect, vitamin U in parsley, celery and tomato; vitamin H in carrots, spinach. Absolutely great product green onions. His cheerfully protruding arrows seem to simply burst from an excess of useful substances . Vitamin A only it contains more than all other types of onions (and, by the way, there are about five hundred of them in the world), 5 thousand times, and vitamin B - 4 times. And you don't have to wait for summer! You can easily grow green onions on a windowsill and eat 5-6 arrows a day to be completely happy. Ancient poets sang this plant in verse, but today we treat it much more prosaically...

Dill (Anethum graveolens) is a well-known food and medicinal representative of the flora. Its leaves, rich in vitamins and essential oils, are eaten. Dill is also used as an aromatic seasoning and spice when canning vegetables. Decoctions and infusions of the fruit are used medicinally to improve appetite and as a sedative, especially for children.
All parts of the plant contain essential oil: in seeds - up to 5%, in greens - 2-3 times less. In addition, the seeds contain up to 20% fatty oil, nitrogenous and non-nitrogenous substances, sugar and fiber. Leaves and stem – 52–83 mg of vitamin C, 3-128 mg of carotene, as well as vitamins B1, B2 PP, calcium salts, phosphorus, iron and folic acid.
In folk medicine, dill is recommended if there is a fermentation process in the intestines. To improve digestion, as a diuretic, increasing milk secretion in nursing mothers, analgesic and sedative for various colics, increased nervous excitability and troubled sleep, drink an infusion of crushed dill seeds. Infusions of herbs and seeds are used in the initial stages of hypertension. They help dilate and strengthen blood vessels, stimulate the activity of a tired heart. When taken internally, dill expels gases, relaxes the intestines, and reduces its motility. An infusion of dill herb treats hypertension of the 1st and 2nd degrees, atherosclerosis with headaches, convulsions in children, allergies (itching). It is used to make lotions for tired eyes, and to wash the face with pustules.

Another panacea for many health problems is tomatoes. Tomatoes are regular guests of the spring and summer table. The French called the tomato the apple of love, and the Italians called it the golden apple. At first, the tomato was considered simply an ornamental plant, then poisonous - due to the content of corned beef, oxalic acid and its salts, which are deposited in the joints. It has now been proven that the antioxidant lycopene, contained in tomatoes, prevents cardiovascular disorders - heart attack and stroke, and significantly reduces the risk of prostatitis and some forms of esophageal cancer. Products based on tomatoes - all kinds of ketchups and sauces - are effective for the prevention of cancer. Oncologists from Oxford University discovered lycopene in tomatoes; it is an implacable fighter against cancer cells. The tomato should also become a man's best friend. Research by American experts has led to the conclusion: the more tomatoes a man eats, the less likely he is to get prostate cancer.

The very first and most delicious
Strawberries are the very first and one of the healthiest berries. It was highly valued in ancient times for its medicinal properties. More than 300 years ago, the “strawberry treatment course” was almost the main one for arthritis and gout. Strawberries are indispensable in the treatment of anemia, a deficiency of vitamins and minerals in the human body. It is used to cleanse the body of toxins and in the treatment of obesity and cellulite, and one of the organic acids in strawberries helps neutralize the cancerous effects of smoking.

Strawberries are in many ways superior to fruits in their qualities: they are 2 times healthier than plums, oranges and grapes, 3 times healthier than kiwis and grapefruits, 6 times healthier than apples and tomatoes, 15 times healthier than pears and melons. 100 g of strawberries contain 5 mg of vitamin C, 15 mg of magnesium, 156 mg of potassium, 24 mg of calcium, 1 mg of iron, 25 mg of phosphorus.

In the general list of real vitamin record holders, the following are mentioned 7 times: dill - 6, spinach, sorrel, carrots - 5, watercress, sweet pepper, parsley - 3 times. These are the vegetables that should be the focus of attention for people who especially need vitamins. Gardeners who, along with traditional vegetables, annually grow a wide variety of spicy and flavorful crops will never experience the need for an assortment of vitamins. These fresh vegetables, even in small quantities, always have significant benefits for maintaining human health.

Since time immemorial, man has actively used for medicinal purposes what nature gave him: fresh fruits and vegetables, as well as herbs - this natural storehouse of essential vitamins. Nowadays, of course, a certain alternative has been invented - various pills and tablets, taking which you can provide the body with all the useful elements it needs - but, firstly, such pharmaceutical drugs can also have side effects, and, secondly, the human body is very demanding and prefers everything natural to artificial.

Modern manufacturers of food and pharmaceutical products offer consumers a wide selection of different concentrates and preparations. Perfume companies do not stand aside either, releasing new cosmetic lines containing vitamin complexes. However, every reasonable person understands that to fully care for your body and take care of your health, you only need natural products - those products that can be obtained in abundance from nature.

Apples

If you eat one apple on an empty stomach, shortly before your main meal, it will promote good digestion. Hard fruits help strengthen gums and teeth, as they contain fiber, protein and iron.

Strawberry

Contains carotene, vitamins C and D. Strawberries perfectly strengthen gums and whiten teeth. You can crush a few berries and use a toothbrush to massage your teeth and gums. This wonderful strawberry dessert is very easy to prepare: all you need to do is mix the berries with milk or cream.

Carrot

Very useful for those who have problems with the liver, gastrointestinal tract or bladder. Nutritionists advise such people to eat fresh carrots regularly.

Cucumbers

This vegetable can be used as a good cosmetic: the peel of the cucumber, as well as its juice, have a slight whitening property. And to normalize metabolism, experts recommend eating fresh cucumbers without adding any spices.

Cabbage

Vitamin C is retained in this vegetable for quite a long time. In addition to this, kaput has another excellent quality: not so long ago, scientists discovered the presence of an anti-cancer vitamin in it. This unique vitamin is present right here and is not destroyed by heat treatment - boiling, stewing or frying.

Sauerkraut

Thanks to it, you can improve the secretory function of the stomach. It is recommended to eat not only the cabbage itself, but also the juice from it. You need to drink half a glass a day. The course lasts ten days in a row.

Bell pepper

This product, like cabbage, contains a significant amount of vitamin C, and besides it there are many other useful elements. To strengthen the nervous system, you can prepare a special salad of capsicums. The salad recipe is quite simple: cut the pepper into strips and season it with lemon juice and olive oil, and then wait twenty minutes until the juice is absorbed.

Parsley

The first greenery that appears in the garden bed can provide all possible assistance in the fight against vitamin deficiency. Parsley contains a lot of useful substances. This type of green is especially rich in vitamin F, which the human body cannot do without. Vitamin F is quickly destroyed during long-term storage or long-term heat treatment - for this reason, parsley is recommended to be eaten fresh.

You can make an excellent vitamin salad from early greens. To do this, you need to take parsley and celery, sorrel and green onions, mint leaves and dill, as well as tarragon, leeks and marjoram. The greens must be finely chopped, and then finely grated the zest of half a lemon and one clove of garlic and mix everything, adding a little lemon juice and mayonnaise. Those who do not like mayonnaise can be advised to season this dish with vegetable oil. You can also add a hard-boiled and finely chopped egg to this green salad, and, of course, salt it to taste. Vitamin salad can be consumed both as a separate dish and as a side dish for scrambled eggs or potatoes, as well as boiled or fried meat. The presence of many vitamins in this dish, among other things, helps cleanse the skin, which becomes fresher.

Spinach

For people suffering from anemia or having problems with blood circulation, nutritionists recommend eating a little spinach every day. The body absorbs these greens very well, and for this reason spinach can also be used in children's diets. The recipe for cooking spinach is simple: it is blanched - that is, poured with boiling water - and then simmered over low heat under a lid for just a few minutes.

Mint

Thanks to this wonderful spice, food acquires a very pleasant, refreshing smell. Mint helps increase appetite. Finely chopped leaves of this green can be added to vegetable, fish or meat dishes, as well as to salads and baked goods.

Black currant

This berry is rich in carotene, vitamins P and C, essential oils, organic acids and tannins. In addition to the currant berries themselves, its leaves also contain a large amount of useful substances. That is why the leaves, together with berries, are included in special vitamin preparations that help prevent and treat vitamin deficiencies.

Rose hip

He can rightfully be given primacy as the main supplier of vitamins in herbal treatment. You can prepare an excellent healing infusion from rose hips: rinse 20 g under cold running water and pour in 0.5 liters of boiling water, and then boil for ten minutes under the lid. After boiling, the liquid must be infused in a warm room for four to six hours and filtered. Those who want to make this infusion more tasty can be offered to add berry or sugar syrup or honey to it to taste. Drink half a glass of rosehip infusion per day. It must be stored in a cool place and consumed within two days: otherwise, the beneficial qualities of this drink will be lost, since vitamin C is destroyed after nineteen hours of infusion.

In order for the vitamins contained in rose hips to last longer, you can not boil them, but brew the rose hips in a thermos. To do this, take 40 g of dry fruits and pour one liter of boiling water, and close the thermos for six to eight hours.

Vegetable juices

It is useful to consume not only vegetables and fruits, but also plant juices. Studies have shown that fresh juices contain virtually no herbicides, since they remain in the pressed pulp. A respected British scientist named Norman Walker advises everyone who wants to eat healthy to drink not only orange, apple, carrot and similar standard juices, but also drink healthy liquid squeezed from radishes and potatoes, beans and garlic, asparagus and turnips, horseradish and many other vegetables. Such juices should be drunk fresh and not stored in the refrigerator for too long, as they will lose their healing properties.

Juices that can nourish our body with essential vitamins can be prepared not only from fruits and vegetables, but also from wild berries. For example, it could be a drink made from viburnum berries: you need to take one kilogram of these forest fruits, squeeze the juice out of them, and pour the juices into 200 g of water and boil for five to ten minutes. After this, the broth and juice are mixed, and sugar is added to taste. The drink is drunk chilled.

With the onset of warm days, you can fully please your body with natural vitamins and nourish it with all the necessary nutrients. Products growing in the garden contain the following valuable components:

Vitamin A or retinol

Thanks to it, the immune system is strengthened and twilight vision is improved (it is known that the lack of retinol is the cause of the so-called “night blindness”). Vitamin A is also actively involved in the renewal processes of skin cells and mucous membranes. Carrots contain a significant amount of this vitamin.

Vitamin B1

Provides protection to nerve cells, protecting the body from nervous overload and relieving fatigue. It is indispensable in carbohydrate and fat metabolism, and a lack of this vitamin can lead to seizures and increased blood pressure. A large percentage of this substance is found in cereals, seeds and legumes.

Vitamin B6 or pyridoxine

It is especially useful for people suffering from anemia, atherosclerosis and diseases of the nervous system. Pyridoxine is actively involved in fat and protein metabolism, as well as the exchange of microelements such as copper and iron. Beans and wheat, corn and sprouted pea seeds are rich in vitamin B6.

Ascorbic acid

Familiar even to small children, vitamin C helps strengthen the immune system and stimulates hematopoietic processes, participates in the synthesis of brain proteins and reduces cholesterol levels in the blood. “Ascorbinka” contains rose hips, onions, apples, plums and other fruits.

Vitamin E or tocopherol

Essential for the health of the heart muscle and skeletal muscles. Pears and apples contain a lot of vitamin E.

Vitamin K

Provides rapid blood clotting and promotes faster healing of ulcers and wounds. The largest percentage of this vitamin is contained in vegetables such as tomatoes and cabbage, onions and corn, as well as rowan berries.

Vitamin P, or rutin

This useful substance strengthens blood vessels well. A lot of rutin is found in the fruits of currants and rose hips, rowan and grapes.

On every personal plot, on every six acres, there is sure to be a bed with lettuce and other leafy green vegetables. They are the first to grow in the middle zone, sometimes they are the only “vitamin hope”, especially since many of them are serious competitors to southern fruits and berries: peaches, apricots, dogwoods. In addition to vitamins, greens contain a lot of microelements, amino acids, mineral salts, fiber, and easily digestible sugars. This explains its widespread use in folk medicine and nutrition.

Salad.

Its leaves contain sugar, protein, a complex of vitamins (A, B1, B2, PP, P, E, K), folic acid, and minerals. Therefore, it is often used in medical nutrition. Pectin and folic acid help remove cholesterol from the body, thereby preventing the occurrence of atherosclerosis. Due to its low calorie content, salad is useful for obesity and diabetes. For gastritis and gastric ulcers, fresh lettuce juice is used. An infusion of its fresh leaves (pour 20 grams of crushed leaves into a glass of boiling water, leave for 30 minutes, strain) has a hypnotic and calming effect when consumed systematically. A component of the juice, lactucin, lowers blood pressure.

Dill.

It is rich in vitamins C, B1, B2, PP, P, provitamin A, as well as salts of iron, calcium, potassium, and phosphorus. Dill also contains folic acid and essential oil.
Dill seeds are used to prepare dill water. Dill infusions are used in the treatment of hypertension. A decoction of the seeds is used to improve appetite and as a sedative for insomnia.
Bulgarian herbalists recommend that patients with leg ulcers take half a glass of cooled, strained infusion three times a day (pour a teaspoon of crushed dill fruits into 300 ml of boiling water and leave for an hour). For itching, use an infusion of dill seed (two teaspoons of well-ground seeds are infused in two glasses of boiling water, filtered and taken in equal doses for two days). This infusion can be replaced by ingesting one gram of well-ground dill seeds three times a day. An infusion of dill seeds is also taken in the treatment of hemorrhoids (pour a teaspoon of crushed seeds into 300 ml of boiling water, leave for an hour and drink half a glass three times a day).

Essential dill oil, taken on a piece of sugar, has an analgesic and antipruritic effect for allergic dermatitis. Taking one gram (on the tip of a knife) of crushed dill seeds three times a day also works.

Parsley.
Parsley is a valuable medicinal plant. It is used for diseases of the kidneys and bladder, and for cardiovascular diseases. It removes salts from the body and eliminates inflammation. In folk medicine, to treat boils, it is recommended to apply a paste of the strained residue of boiled parsley leaves and roots to the sore spot. The juice of fresh leaves gives an analgesic effect against insect bites.
Parsley is also used in cosmetic practice. To remove freckles and age spots, make a poultice from boiled roots and leaves; You can also lubricate your face twice a day with juice from freshly picked leaves. For excessively oily skin, you can prepare a lotion - pour 20 grams of fresh herbs into 0.5 liters of boiling water, leave for an hour and strain.

Coriander (cilantro).

This plant is famous for its abundance of vitamins: C (up to 160 mg%), B, B2, carotene, rutin. For comparison, apricots contain no more than 70 mg% vitamin C, and peaches - 30 mg%.
Coriander seeds are used in medicine as a remedy that improves digestion and heals wounds. Essential oils of coriander fruits have a choleretic and analgesic effect. Fresh leaves are used to prevent and treat scurvy and periodontal disease.

Watercress.

Watercress leaves contain a lot of vitamin C (up to 120 mg%). In addition, fresh leaves contain carotene, rutin, B vitamins, protein, potassium salts, calcium, phosphorus, iodine, and iron.
As a remedy, watercress is used for vitamin deficiencies and for the prevention of scurvy. It has a beneficial effect on digestion, improves sleep, and lowers blood pressure.

Borago.

This plant is also called borage. Unfortunately, you don’t see it often in our gardens, but borage leaves contain about 60 mg% of vitamin C, carotene, sugar, and potassium salts. Young borage is used for salads; large cotyledons and the first leaf are especially tasty. Medicines are prepared from the plant to treat articular rheumatism and some skin diseases. In folk medicine, borage is used as a diuretic and laxative; it is recommended to apply the leaves to sore joints.
By the way, borage is an excellent honey plant, blooms for a long time and attracts pollinating insects to the garden.

Two more salad plants are also quite rare in our gardens - salad mustard and witloof chicory.

Celery.

Contains about 150 mg% vitamin C, provitamin A, vitamins B1, B2, PP, E, valuable amino acids (asparagine, tyrosine), mineral salts (especially a lot of potassium), essential oil, biologically active substances.
Celery has a beneficial effect on metabolism, the nervous system, and stimulates appetite.
This plant is especially useful for people exhausted by a long-term illness, suffering from salt deposits, gout, and kidney stones. In folk medicine, celery is used as a diuretic and tonic.

Sorrel.

Young sorrel leaves are rich in vitamins A, C, B1, B2, PP, proteins and mineral salts, malic and citric acids. In folk medicine, it is used for stomach disorders (but only in the first half of summer; later, oxalic acid, which is harmful to stomach patients, accumulates in the leaves), and also as an antiscorbutic and choleretic agent for liver diseases. Due to the high content of oxalic acid, this plant is not recommended for use in cases of salt metabolism disorders and tuberculosis.

Rhubarb.

The petioles of rhubarb leaves contain citric and malic acids, vitamin C (up to 30 mg%), P (up to 80 mg%), carotene, vitamins B, PP, mineral salts of potassium, phosphorus, magnesium. There are also trace elements - iron, aluminum, boron. In May-June it can replace fruits and berries.
In folk medicine, rhubarb is used as a digestive aid. You just need to keep in mind that the medicinal effect of rhubarb is highly dependent on the dose. When taken in large doses, rhubarb acts as a laxative, and small doses have a strengthening effect.