Which greens contain more vitamins

Greens are commonly called the edible part of herbaceous plants and the leaves of some root crops. In Russian cooking, dill, parsley, and young onion shoots are used as seasonings for meat and fish dishes, salads, and unsweetened baked goods. But greens are valued not only for their good taste. They serve as a natural source of many substances useful for the human body: vitamins, microelements, and minerals.

In Ukraine and Russia, dill and parsley share the vitamin "palm of primacy". The thin leaves of the former are rich in calcium, phosphorus, iron, potassium, vitamins C, A, B1, B2, PP, as well as nicotinic and folic acids. Regular consumption of dill improves the cardiovascular system, lowers blood pressure. Essential oils of this plant help to improve the functioning of the digestive tract. Its decoction is often recommended for intestinal problems: diarrhea, flatulence, etc. Due to its mild choleretic and diuretic properties, dill alleviates attacks of cystitis and reduces inflammatory processes in the kidneys.

Freshly cut greens can be used to make homemade face masks. The presence of plant antibiotics in dill – phytoncides – helps heal small cuts and abrasions, soothes the skin, cleanses it of acne and relieves redness. Dill infusion can be used to rinse hair. It is also used as a compress for tired and reddened eyes.

An average bunch of parsley contains enough vitamins A and C to cover the daily requirement of an adult. In terms of ascorbic acid content, this greenery even surpasses lemon. Parsley also contains carotene, folic acid, iron, phosphorus, vitamins B, E, PP, flavonoids, inulin and essential oils.

Like dill, parsley leaves are rich in phytoncides. A decoction made from them is used to gargle for sore throats and for prevention during flu epidemics. Fresh greens are useful for people suffering from gastritis and stomach ulcers. Tinctures from the "grass growing on stones" are taken for spasms and neuralgia.

In cosmetology, the whitening properties of parsley are used. It is added to creams and masks that reduce skin pigmentation. In addition, this greenery prevents the appearance of early wrinkles and relieves skin inflammation.

Cilantro (coriander) and celery are somewhat inferior to dill and parsley in popularity, but not in the amount of useful substances. The chemical composition of celery leaves includes vitamins C, B1 and B2, magnesium, phosphorus, calcium, iron, iodine. Due to this, it actively participates in cleansing the kidneys, liver, urinary tract. Celery is known for its calming and mild hypnotic effect. This greenery is often used for inflammatory processes in the genital area.

Coriander contains biologically important acids: linoleic, oleic, palmitic, stearic, ascorbic, as well as vitamins A and C and microelements: phosphorus and iron. Fragrant coriander greens are used to relieve skin inflammation, swelling, and kidney problems. Coriander decoctions are drunk for anemia and high cholesterol or blood sugar levels. Coriander also has a beneficial effect on vision, slowing down age-related changes in the eyes. In addition, this spicy green has antimicrobial properties, which are used for intestinal problems.

And finally, green onions. They also contain sufficient amounts of vitamins and microelements: calcium, ascorbic acid, phosphorus. But the main value of onion shoots is their high zinc content. A deficiency of this element has a negative effect on the female reproductive system, general immunity, hair and nails. Green onions help prevent seasonal viral diseases, strengthen blood vessels and the heart, and improve gums and teeth.

When serving greens, you need to remember about their contraindications. For example, dill lowers blood pressure and can cause dizziness in people prone to hypotension. A large amount of green onions can provoke an attack of gastritis, renal or hepatic colic.