The lemony tang of sorrel makes a great addition to salads. As the leaves get bigger they can be cooked like spinach and used in soups, sauces and risottos.
100 grams of fresh sorrel has 48 mg of vitamin-C (80% of daily recommended levels of vitamin C). Vitamin C is a powerful antioxidant which helps the human body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
100 grams of fresh sorrel carry 4000 IU of vitamin-A (about 133% of RDA). Vitamin-A is required for maintaining healthy mucosa and skin and is essential for normal eyesight. Consumption of natural vegetables and fruits rich in vitamin-A and flavonoids are also known to help the human body protect from lung and oral cavity cancers.
Fresh leaves are also a rich source of several vital antioxidant phenolic antioxidants like kaempferol, myricetin, quercetin, etc. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) and play a healing role in aging and various disease processes.
Further, it also holds a good amount of many B-complex vitamins such as vitamin-B6 (pyridoxine), riboflavin, thiamin (vitamin B-1), and niacin.
Sorrel leaves also contain a good amount of minerals like manganese, calcium, potassium, magnesium, copper and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. The body uses manganese and copper as a cofactor for the antioxidant enzyme, superoxide dismutase.
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