Search
logo
Search
The article is in preview mode

How many calories does a rare tree have?

Homepage Articles How many calories does a rare tree have?

How many calories does a rare tree have?

In Poland, there are two types of rare trees, the popular rare tree, and the Japanese rare tree.

Table of Contents

1. Low calorie vegetables

It is recommended for people who want to lose weight. The nutritional value of 100 g of ordinary rennet is as follows: calorie value: 18 kcal, protein: 1 g, fat: 0.2 g, carbohydrate total: 4.4 g, fiber: 2.5 g.

2. Vitamins contained in the common rarer

The common tree is rich in vitamin C (20, 6 mg/100 g), which is a powerful antioxidant, supports immunity and improves iron absorption in the body.

3. Mineral compounds found in ordinary rare earths

It contains a high amount of calcium (29 mg/100 g) and potassium (236 mg/100g). In addition, the vegetable contains zinc (0.3 mg/100 gr), iron (0.8 mg/100 G), phosphorus (19 mg/100G), iodine (8 μg/100 G) and sodium (11 mg/100 Gr).

4. It has anti-cancer properties

Keck A. et al. studies have shown that consumption of cabbage vegetables is prophylactic against lung, pancreas, stomach, colon, bladder, skin, thyroid and prostate cancers, all due to biologically active compounds such as glucosinolans (tioglycosides).

5. Properties for health

It has been shown to be beneficial for colds, respiratory distress, scurvy, nerve pain, and cardiovascular disease, all due to the presence of compounds such as carotenoids, sterols, anthocyanins, sulphur glycosides, isocyanates, and vitamins. In addition, Kuroda R. et al. conducted an experiment to investigate the effects of mineral extracts on the production of nitric oxide.

6. The enemy of the shield

However, it should be noted that glucosinolates disrupt the proper functioning of the thyroid gland and contribute to the formation of the will. In raw vegetables, these compounds are inactive, only activated during cooking. As they are volatile compounds, their content can be reduced by cooking the starch without coating.
Source

Czarniecka-Skubina E., Świeże najlepsze, „Przegląd Gastronomiczny” 2007, 61(9), 10–23.
Keck A.S., Finley J.W., Cruciferous vegetables: cancer protective mechanisms of glucosinolate hydrolysis products and selenium, „Integrative Cancer Therapies” 2004, 3(1), 5–12.
Kunachowicz H. et al., Tabele składu i wartości odżywczej żywności, Warszawa 2005.
Kuroda R. et al., Elucidating the Improvement in Vascular Endothelial Function from Sakurajima Daikon and Its Mechanism of Action: A Comparative Study with Raphanus sativus, „Journal of Agricultural and Food Chemistry” 2018, 66(33), 8714–8721.
Szwejda-Grzybowska J., Antykancerogenne składniki warzyw kapustnych i ich znaczenie w profilaktyce chorób nowotworowych, „Bromatologia i Chemia Toksykologiczna” 2011, 44(4), 1039–1046.
Zadernowski R., Prozdrowotne właściwości wtórnych metabolitów roślin, „Przemysł Fermentacyjny i Owocowo-Warzywny” 2004, 48(11), 13–14.