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The sour taste of sorrel is familiar to many from childhood. It contains substances and trace elements necessary for a person.
In folk medicine, it is recommended to use sorrel for various diseases, where the main role is given to diabetes mellitus.
The sour green leaves have the ability to lower blood sugar levels. This made the plant popular with both classical and alternative medicine. Details about the properties of sorrel for diabetics - in the article.
Can diabetics eat this herb or not?
Many foods are prohibited for people with carbohydrate metabolism disorders. The diet is often selected by an endocrinologist based on the individual characteristics of the organism, the type and severity of the disease. Sorrel is one of the foods allowed for diabetics., regardless of whether 1 or 2 type of disease.
With diabetes mellitus, sorrel can be eaten without restrictions (but in strict accordance with the recommendations of the attending physician, according to the calculated daily calorie content, balance), but when choosing a product, the following should be considered:
- only fresh leaves can be used for food, without signs of rotting and damage by pathogenic pests;
- in the cooking process, do not additionally use spices, sugar and other additives;
- only leaves and stems are subject to use;
- the most valuable are young shoots of the first year of growth (the plant is perennial, every year there are less and less nutrients);
- before use, sorrel should be washed and dried;
- for cooking dishes with heat treatment (soups, stewing) can be used in winter, after freezing in the freezer.
The recommendations are general and must be followed in the presence of diabetes mellitus.
How is it useful?
Sorrel contains useful fiber and coarse fiber, oxalic, malic, citric acids, which helps to improve intestinal motility and improve metabolism. Thanks to this, it is recommended for people with type 2 diabetes and overweight.
The plant contains many vitamins and minerals:
- So vitamin A is good for vision, C - strengthens the immune system, PP, B1, B2 - are important for blood flow.
- Trace elements phosphorus, zinc, magnesium have a beneficial effect on the digestive, cardiovascular, musculoskeletal systems of the body.
- Potassium improves blood clotting, which is necessary in diabetes, as this function is impaired due to high blood sugar.
Energy value per 100 g:
- 22 kcal;
- 1.5 g of proteins;
- 2.9 g carbohydrates;
- 0.3 g fat;
- 0.7 g of organic acids;
- 1.2 g dietary fiber.
It consists of 92% water, due to which it promotes metabolic processes and is well excreted from the body.
Sorrel contains more than 40 substances and compounds.
- vitamin A - 414 mcg;
- vitamin B1 - 0.19 mg;
- vitamin B2 - 0.11 mg;
- vitamin B5 - 0.041 mg;
- vitamin B6 - 0.12 mg;
- vitamin B9 - 13 mcg;
- vitamin C - 41 mg;
- vitamin E - 2 mg;
- niacin - 0.31 mg;
- beta-carotene - 2.5 mg;
- potassium - 500 mg;
- calcium - 46 mg;
- sodium - 15 mg;
- magnesium - 85 mg;
- phosphorus - 90 mg;
- sulfur - 20 mg;
- iron - 2 mg;
- copper - 131 mg;
- selenium - 0.92 mg;
- manganese - 0.35 mg;
- zinc - 0.2 mg;
- starch - 0.1 g;
- saturated fatty acids - up to 0.1 g
For your information... Sorrel has a rich chemical composition, but the content of nutrients is maximum and meets the above standards only in a fresh and high-quality product.
Recommendations for use
Fiber and coarse fiber, which are part of the composition, improve digestion, but are digested for a long time. therefore sorrel is best consumed in the morning, before afternoon tea.
In the absence of concomitant diseases from the digestive and urinary systems, there are no strict restrictions on use. Endocrinologists recommend eating 40-90 g of a plant per day.
You can eat sorrel in diabetes in any form, but fresh stems and leaves are best not eaten on an empty stomach... Increased acidity will have a negative effect on the mucous membrane of the gastrointestinal tract and can provoke:
- discomfort and pain in the stomach.
Nutritionists and endocrinologists recommend including a small amount of the product in the daily diet.
In what form is it allowed to eat?
There are restrictions on use for persons with concomitant diseases... It is not recommended to eat sorrel, especially fresh, for people with diseases of the gastrointestinal tract. The acid-rich composition has a negative effect on the mucous membrane of the stomach and intestines, which provokes an exacerbation of gastritis and peptic ulcer disease.
Digestion requires more enzymes, so there is a load on the gallbladder and pancreas. Aggressive acidity in the product can cause increased contractility of the ducts and blood vessels, which adversely affects gallstone disease and can lead to hepatic colic.
Recipes and step-by-step instructions for cooking
Sorrel greens are an excellent addition to your favorite salads, soups, okroshka and will be a good filling for pies.
They use sorrel fresh or cooked, the main thing is not to subject it to a long heat treatment, as it will lose most of its beneficial properties.
For the salad you will need:
- 2 cups horsetail leaves
- 40 grams of dandelion leaves;
- 50 grams of sorrel leaves;
- 30 grams of onions;
- vegetable oil and salt.
- The ingredients must be thoroughly rinsed, chopped and mixed.
- Add sunflower oil or olive oil, salt, pepper to taste, but taking into account the restrictions on the main diet.
You can use it for lunch and for an afternoon snack for 150-200 g.
We suggest watching a video with a simple recipe for a healthy sorrel salad:
To make the soup you will need:
- 50 grams of sorrel;
- 1 medium zucchini;
- small onion;
- 1 boiled chicken egg;
- 1 fresh carrot;
- 300 ml low-fat broth (chicken, beef, turkey or rabbit);
- a bunch of greens (dill, parsley).
- Finely chop the onion and carrots and simmer in a skillet with a little vegetable oil.
- Cut the courgette into small cubes.
- Add onions, carrots and zucchini to the finished broth, cook until tender.
- Wash and chop the sorrel, add to the soup and leave on the fire for 1-2 minutes.
Ready soup is served with chopped herbs and half a boiled egg. Suitable for both lunch and dinner.
The following ingredients are required:
- 3 liters of water or low-fat broth;
- 5-6 medium potatoes;
- 1 carrot;
- boiled egg 1-2 pieces;
- 100 g sorrel;
- 100 g sour cream (15% fat);
- vegetable oil and herbs to taste.
- Chop carrots and onions, stew in vegetable oil.
- Boil the chopped potatoes until almost cooked.
- Chop greens, sorrel, chicken egg and, together with onions and carrots, send to the broth to the potatoes.
- Salt the cabbage soup, add acceptable spices if desired. Cook for 1-2 minutes.
Ready-made cabbage soup is served hot with a spoonful of sour cream for lunch, afternoon tea and dinner.
The following video shows you how to make delicious green sorrel cabbage soup:
Sorrel is a healthy and tasty plant. It can become the basis for many dietary meals and bring considerable benefit to patients with diabetes mellitus. It is important to remember that everything useful is good in moderation.... Each person is unique and sick in a different way. Before consuming sorrel, like any other product, it is best to consult your doctor. It will help determine the acceptable daily intake and make the diet balanced.