According to Rospotrebnadzor, vegetables in May are rich in vitamin C and P, as well as fiber. The use of these products is especially beneficial for those who suffer from diabetes and vascular fragility.
For example, vitamin C strengthens the immune system and helps prevent scurvy. And vitamin P helps stop bleeding gums or subcutaneous hemorrhages caused by infection. Fiber is good for maintaining a healthy colon.
Experts recommend eating green onions and lettuce, which contain copper, which aids in the process of blood formation. They are also rich sources of potassium salts, necessary for a healthy heart, and when chewed, phytoncides (essential oils found in plants) disinfect the mouth.
Consumption of radishes provides the heart, muscles and bones with potassium, magnesium and calcium, as well as phosphorus to strengthen hair. Iron intake improves the condition of blood cells, and cobalt enhances its color.
Radishes should not be consumed by people with gastritis, ulcers, flatulence, enterocolitis (inflammation of the small intestine), liver or pancreas diseases.
Tomatoes contain lycopene, ascorbic acid (vitamin C), B vitamins, potassium and phosphorus. They also contain iron, organic acids and fiber – all that is needed for a healthy diet.
Cucumbers contain water, which helps in the digestion of other foods. They also contain vitamins C and B1, as well as potassium and fiber, all of which are good for health. MK .
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