Pouring is a forgotten vegetable that impresses with valuable properties and ease of cultivation. In Poland, it was popular primarily in times of crisis, when the availability of food was very limited.
They were widely used until the mid -twentieth century, especially in villages and in areas such as: Podlasie, Kaszuby, Warmia and Mazury. Today, however, we have been practically forgotten with us, despite the valuable health properties.
The Norwegians know the properties of the brunie well, which is why they treat it almost like a potato. They add a vegetable almost everywhere – to salads, delicious casseroles or soups. It is hardly surprising to consider how healthy it is.
The cobblestone does not cost much and it is easy to grow, and Contains, among others Vitamins: A, B6, C and K. It is also a source of such nutrients as iron, magnesium, calcium, zinc or potassium.
It is a vegetable that can be useful on a reduction diet. The cobblestone may favor slimming because It contains only 37.5 kcal in 100 g with a high fiber content (2.5 g) or fiber (1.2 g).
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This is a big mistake that our parallel can be despised. Unfortunately, it appears more often in an animal trough than guests on Polish tables despite the fact that It also helps to support immunity (vitamins C or A) or supports digestion (fiber).
Due to the content of potassium, it can gently reduce blood pressure and protects the heart thanks to its anti -inflammatory properties. It prevents obesity due to satiety and low caloric content, which was mentioned above.
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It is worth reaching for the cobblestone especially in winter due to the low availability of other valuable vegetables. RThis donkey can be used as an addition to soups, stews and one -pot dishes.
It is tasty after frying, baking or dug, but it also tastes good, e.g. as a substitute for potatoes on a plate. On the other hand The Norwegians are most likely to eat casseroles with a brukwia.
