2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Today, the assortment in stores and on the market is very diverse. Supermarkets offer us a great variety of exotic fruits and vegetables. Many of them are very he althy, contain the necessary vitamins for the body. Doctors often recommend the use of a particular vegetable to help the patient cope with any ailment. But you don't have to go far, a very useful product that will help improve your he alth, grows in any garden - this is rhubarb.
What is the benefit of rhubarb?
It contains an incredible amount of nutrients. Vitamin C will boost your immune system, so it's especially important to eat rhubarb roots in the winter to be less prone to colds and viruses. Vitamin E will have a beneficial effect on the child during the prenatal period, allowing him to develop properly. Therefore, pregnant women should include this product in their diet. The same should be done for people who complain about the heart and liver (the potassium contained in the product is very beneficial for the he alth of theseorgans). Another benefit of rhubarb is the content of vitamin B, which also has a beneficial effect on body functions. But be careful! Unfortunately, rhubarb is not for everyone.
If you suffer from kidney failure, stop eating this vegetable. It is also worth remembering: the more useful rhubarb is, the more dangerous it can be. After all, if the citric, oxalic, malic, lactic acids contained in it can alleviate the suffering of a patient with gout, then for people with ulcers or people with gastritis or heartburn, eating rhubarb can become dangerous.
Rhubarb in cooking
The product itself has a sour taste, so not everyone wants to eat it raw (although you can do it by crushing a well-peeled and washed root into a salad with other vegetables or simply sprinkling it with sugar). But there are a lot of rhubarb recipes. These are pies, and soups, and dumplings, and compotes. By the way, about the latter: rhubarb roots in decoction are incredibly popular with children.
For example, if you cook jelly or compote. After cleaning the rhubarb from the top layer (this must be done so as not to suffer from an upset stomach later), cut it into small pieces, pour boiling water over it and cook for 40 minutes (the root should become softer). Then strain the decoction. If you want the jelly to turn out more tender, you should not rub the root itself into it. Divide the broth into two parts, add sugar to one and send it further to the stove, pour starch into the second. After boiling, combine both parts, stirring constantly.to avoid lumps. Bring everything back to a boil. When cooking, we use half a liter of water, 200 grams of rhubarb, about five teaspoons of starch and 7 tablespoons of sugar. If it’s not sweet enough, cover the jelly with a mass of whipped cream, sugar and vanilla. Serve it to your kids with porridge or just as a dessert, and you'll soon see the benefits of rhubarb. After all, your he alth and the he alth of your children with the constant use of this product will become much better. Invent your own recipes, crumble the root into salads, use it as a pastry filling and be he althy.
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