Eating Naturally - - Publisher's Note -

More than just the sum of its pestos, basil also boasts an ar­ray of nu­tri­tional ben­e­fits. A mere 2 tea­spoons of the dried herb pro­vide 60 per­cent of your rec­om­mended daily amount of vi­ta­min K, which pro­motes blood clot­ting and helps the body ab­sorb cal­cium— cru­cial to build­ing bone den­sity. What’s more, basil’s es­sen­tial oils in­hibit the growth of bac­te­ria, mak­ing it a tasty way to stave off in­fec­tion. Once as­so­ci­ated only with bland East­ern Euro­pean–style cui­sine, beets have be­come a dar­ling of the culi­nary world. Nowa­days, you’d be hard-pressed to find a fine-din­ing restau­rant that doesn’t of­fer a beet salad—and for good rea­son. The brightly col­ored, sweetly fla­vored root veg­etable de­liv­ers a pow­er­ful punch of folic acid, man­ganese, potas­sium, and iron— which is why eat­ing beets can help treat ane­mia, in­flam­ma­tion, cir­cu­la­tion, and even kid­ney stones. You can eat beet greens, too, which taste sim­i­lar to chard and of­fer even more nu­tri­tional value than the beet’s root, with high lev­els of cal­cium, iron, and vi­ta­mins A and C.

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