BENEFICIAL PLANTS, Anticancer, Portulaca oleracea. SEEDS; BURUIANA DIN CURTEA NOASTRA! ESTE PRINTRE CELE MAI SANATOASE PLANTE DIN LUME CARE NE PROTEJEAZA DE CANCER

BURUIANA MINUNE DIN CURTEA NOASTRA! ESTE PRINTRE CELE MAI SANATOASE PLANTE DIN LUME CARE NE PROTEJEAZA DE CANCER: 



Portulaca oleracea."portulaca oleracea."

Adesea numita iarba porcului, iarba grasa contine cantitati de acizi grasi omega 3 mult mai mari in compartie cu multe uleiuri de peste.

De asemenea, aceasta contine unul dintre cele mai inalte niveluri de vitamina A in comparatie cu celelalte legume cu frunze verzi (1320 UI / 100g, ofera 44% din DZR). Alimentele bogate in vitamina A ne pot proteja de multe tipuri de cancer si pot stimula sanatatea ochilor.

Mai mult decat atat, aceasta planta contine din belsug doua tipuri diferite de pigment alcaloizi – beta-cianis si beta-xanthis galben, doi agenti atioxidanti si agenti anti-mutageni extrem de puternici.

De asemenea, aceasta planta contine vitaminele C si B, printre care riboflavina, piridoxina, niacina, precum si carotenoizi si minerale, printre care fier, magneziu si calciu.

Nutrition Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular[15]) than any other leafy vegetable plant. Studies have found that purslane has 0.01 mg/g of eicosapentaenoic acid (EPA). It also contains vitamins (mainly vitamin A, vitamin C, vitamin E (alpha-tocopherol),[16] vitamin B, carotenoids), and dietary minerals such as magnesium, calcium, potassium, and iron. Although often identified as a "weed", purslane is a vegetable rich in omega-3 fatty acids and antioxidants, a cultivar, sativa, is shown here being grown in a ceramic pot Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[17] Cooked vs. raw[edit] 100 grams of fresh purslane leaves contain 300 to 400 mg of alpha-linolenic acid.[16] One cup (250 ml) of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A. A half-cup of raw purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones. Cooking purslane reduces overall soluble oxalate content by 27%.[18] Morning harvest vs. afternoon[edit] When stressed by low availability of water, purslane, which has evolved in hot and dry environments, switches to photosynthesis using crassulacean acid metabolism (the CAM pathway):[clarification needed] At night its leaves trap carbon dioxide, which is converted into malic acid (the souring principle of apples), and, in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have ten times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste. 'via Blog this'