Dill and parsley occupy a dominant role among other greens used in cooking. The first - fragrant and bright green has a rich chemical composition, which determines its valuable properties. Than useful dill, will be told in this article.
Why is dill useful for the body?
In the greenery of this spicy grass contains a large number of vitamins - A, E, C, group B, minerals - calcium, potassium, iron, magnesium, sodium, phosphorus , as well as essential oils, acids, etc. Its effect on the body is:
- activation of hematopoiesis processes. Under the action of folic acid, erythrocytes are formed, and hemoglobin is increased due to the presence of iron. Their combination provides oxygen to all cells and tissues;
- cholagogue effect. This herb stimulates the production of digestive enzymes;
- lowering blood pressure. Anetin, which is part of the green, dilates the blood vessels;
- stimulation of production of breast milk. Therefore, dill will be useful for women who do not know what else can enhance lactation;
- normalization of digestion processes, stimulation of appetite. In addition, the plant may have an anesthetic effect in stomach ulcer;
- expectorant effect. It can be used for coughing up sputum;
- acceleration of wound healing and abrasions. Kashitsu from fresh greens are often used to relieve inflammation and accelerate the regeneration of tissues in cuts, bruises, furuncles , etc .;
- carminative action. Seeds of dill from ancient times were taken with flatulence and swelling, including in infants.
However, dill has not only useful properties, but also contraindications. Since it dilutes blood, it is not recommended to use it during menstruation, and also to women in the situation. Do not get carried away by it and hypotension. You can not say right away that it's more useful - dill or parsley. Both these herbs should be included in their diet.