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Folic acid and its benefits for human health

Foliary acid or vitamin B 9 is a substance belonging to the B vitamin complex and is soluble in water. It is absolutely essential for the proper functioning of the human body. The upcoming spring season is a great opportunity to replenish its deficiency created in winter. It is an ideal source of fresh energy and strength and an excellent helper in the fight against spring fatigue. It is in spring that a wide variety of plants, herbs and the first vegetables in the garden begin to sprout and germinate, which are excellent sources of it, such as nettles, daisies, dandelion, plantain, ivy, chives, asparagus, lettuce, radish, chives and spinach.

Why is folic acid so important?

Green leaves and stems contain chlorophyll through photosynthesis, which is actually the blood of plants and is also essential for human health. They also contain large amounts of folic acid, vitamins C, E and K, potassium, magnesium, calcium, zinc and, in some species such as spinach, iron. Folic acid is very important for the proper development of the fetus during pregnancy, and its deficiency leads to severe fetal malformations or miscarriages. It increases immunity, kills viruses and bacteria, promotes proper blood formation and heart muscle function, heals wounds, is involved in the production of certain amino acids and plays a key role in lowering homocysteine levels in the blood. Homocysteine is a poisonous substance that is produced when protein is consumed and it is folic acid that breaks it down by methylation of methionine. When homocysteine levels are high in the blood, a whole range of civilisation diseases, including cancer, can occur.

Sources of folic acid

An excellent source of folic acid is all types of lettuce - lettuce, romaine, iceberg lettuce, oregano, Beijing cabbage, as well as field lettuce, arugula, spinach, chard, chicory, leeks or rhubarb. High levels of folic acid are found in green parsley, celery, chives or chives.

Using leafy greens in the kitchen

Leaf acid is destroyed by boiling, so it is mainly used in the kitchen in cold dishes to prepare salads and spreads, the smaller leaves can be used to flavour and garnish many hot and cold dishes, for eggs , omelettes, to sprinkle on potatoes, the leaves and the shoots add a characteristic flavour and highlight the dishes. Leafy greens are absolutely great starting material for making fresh and smoothies, they are directly packed with vitamins, antioxidants and are a complete bomb for the body. When cooking, simmer leaves, such as spinach, for only a very short time so that the valuable folic acid is not destroyed.