What is the benefit from the green?

Let us begin with the dill. In food we add fresh dill leaves, them to the potatoes, the salad, the soup, season with them the meats, the broth used as a lotion for the face. In dill contains vitamin C, B1, B2, PP, A, folic and nicotinic acid, some trace elements such as potassium, calcium, iron, phosphorus. Dill also contains essential oils.

Fresh dill is used in disorders of the stomach and intestines, an infusion of fennel seeds used as a diuretic and cholagogue, cystitis. It is believed that fennel can reduce blood pressure in hypertension and beneficial impact on heart health.





Parsley

The leaves of parsley contains vitamin PP, K, C, B1, B2, carotene, carbohydrates, proteins, flavonoids, folic acid, mineral salts. A bunch of parsley replaces the daily norm of vitamin C and carotene.

Parsley is recommended to be taken in gastritis and gastric ulcer, malaria, asthma and bronchitis, heart disease. It is believed that fresh parsley has a positive effect on people who are currently depressed.





Celery

Celery helps to normalize the metabolism, cleanse the body of toxins, reduces the deposition of salts, used in diseases of the kidneys, liver, bladder. It is believed that celery has a beneficial effect on the nervous system, normalizes sleep, improves overall body tone, improves efficiency.



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