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How many calories does chrysanthemum have? What is its nutritional value?

Homepage Articles How many calories does chrysanthemum have? What is its nutritional value?

How many calories does chrysanthemum have? What is its nutritional value?

Chrzan is a perennial plant belonging to the cabbage family. In Polish cuisine it is mainly used as a spice for dishes. It combines well with meat dishes, and according to tradition must be found in an Easter basket.

Table of Contents

1. Fucking nutritional value

Chromium is a low-calorie product, 100 g of this vegetable provides only 81 calories. Despite its low calorie content, it is a very good source of dietary fiber, vitamin C and potassium. Additionally, chromium contains some B vitamins, vitamin A and mineral ingredients such as iron, magnesium, potash, calcium, zinc.

2. Nutritional value in 100 grams of chrysanthemum

Source: Kunachowicz H. et al., Tables of composition and nutritional value of food, Warsaw 2005.

3. That's a fucking source of antioxidants

There are still many chemical reactions in the body that are associated with the production of reactive forms of oxygen, or so-called free radicals. Although they are a constant element in the organism, they are too much harmful and lead to numerous disorders such as autoimmune diseases, neurodegenerative diseases, cardiovascular disease, digestive system, respiratory system, and even cancers. Excessive relatives are low because of the presence of specific antioxidant compounds.

4. Shit, the health properties

Chrzan has many health benefits. It has antibacterial and antioxidant properties. It increases appetite and improves digestion. It also has anti-inflammatory, anticancer, neuro- and cardioprotective effects. It is isolated from chrzan peroxide and is widely used in medicine, among others.

Source

Czerwińska D., Dobry chrzan, ale nie sam, „Przegląd Gastronomiczny” 2007, 61(12), 13.
Florkowska K. et al., Flawonoidy w profilaktyce i leczeniu miażdżycy, „Problemy Higieny i Epidemiologii” 2017, 98(3), 217–225.
Kałędkiewicz E., Lange E., Znaczenie wybranych związków pochodzenia roślinnego w diecie zapobiegającej chorobom nowotworowym, „Postępy Fitoterapii” 2013, 1, 42–47.
Krainer F.W., Glieder A., An updated view on horseradish peroxidases: recombinan production and biotechnological applications, „Applied Microbiology and Biotechnology” 2015, 99, 1611–1625.
Kunachowicz H. et al., Tabele składu i wartości odżywczej żywności, Warszawa 2005.
Szaciłło K., Szaciłło M., Przyprawy, które leczą, Warszawa 2018, 78–80.