All vegetables are sources of vitamins for humans. This is especially true for fresh vegetables, just picked from the garden in open or greenhouse soil. To a lesser extent, but there are enough vitamins in processed vegetable products. Different vegetables have different degrees of preservation of vitamins during temporary and long-term storage.
Among the numerous types of vegetables, there are many that, depending on growing conditions, have the highest quantitative indicators of vitamin content. This partly concerns varieties of the same species. The productive parts of such vegetables have a special nutritional value.
Long-term studies of vegetable plants have determined the highest possible amounts of vitamins in certain crops. Their content, as is known, is expressed in mg%, i.e. in mg per 100 g of wet weight.
Among the top five record holders vitamin C includes: sweet pepper – up to 482, parsley – 290, rue – 270, dill – 240, horseradish – 200 mg%. This is followed by: onion – 190, celery – 183, watercress – 160, watercress – 153, lovage – 118, coriander – 110, cauliflower – 105, onion and fennel – 90 each, Chinese cabbage – 82 , leek – 81, leaf mustard – 80, spinach – 78, multi-tiered onion – 75, anise – 73, kohlrabi cabbage, sorrel and tarragon – 70 mg%.
It is interesting that the crops that contain the most of this most famous vitamin include more than a dozen spicy-flavoring ones and about ten green ones. But the most common vegetables cannot boast a high degree of accumulation of ascorbic acid.
Considering that the daily intake vitamin C for an adult is from 70 to 100 mg; from the list above, you can always choose available vegetables and satisfy your vitamin needs completely. Vitamin A depends on the presence of carotene. The “richest” in this regard are: carrots – 45, watercress – 28, parsley – 20, sweet pepper – 17, tarragon – 15, dill – 13, rue – 11, lovage, celery, fennel – 10 mg%.
Vitamin B most of all in watercress - 0.26, sorrel - 0.19, carrots and Chinese cabbage - 0.18 each, garlic - 0.15, dill - 0.14, spinach - 0.13, turnip - 0.12 mg%. Chard is high in vitamin B - 0.22, spinach - 0.19, leaf mustard - 0.17, sorrel and dill - 0.10 mg%.
Vitamin B sweet peppers accumulate better - 0.35, leeks - 0.30, carrots - 0.19, parsley and lettuce - 0.18 each, cauliflower - 0.16, onions, dill and sorrel - 0 each .15 mg%.
Increased accumulation vitamin PP The difference is carrots – 1.47, parsnips – 0.94, kohlrabi cabbage – 0.90, spinach – 0.85 mg%.
In the general list of real vitamin record holders, the following are mentioned 7 times: dill - 6, spinach, sorrel, carrots - 5, watercress, sweet pepper, parsley - 3 times. These are the vegetables that should be the focus of attention for people who especially need vitamins. Gardeners who, along with traditional vegetables, annually grow a wide variety of spicy and flavorful crops will never experience the need for an assortment of vitamins. These fresh vegetables, even in small quantities, always provide significant benefits.
E. Feofilov, hon. agronomist of Russia
These herbs contain such a mass of biologically valuable substances that literally every openwork branch carries many benefits. Make sure there is always greenery on your table.
Garden greens are a rich source of vitamins and microelements, but here, especially in cities, they have not yet become widespread. This especially applies to spicy herbs, which in our country are traditionally considered a seasoning that is only lightly sprinkled on certain dishes. In the south, for example in Transcaucasia, spicy greens are served on the table separately, in a lush and fragrant fresh heap, decorated like stars with scarlet crumbs of cherry tomatoes and the same bright, as if lacquered, pod of red hot pepper. From there, we came to have the useful habit of eating a lot of greens, and we also began to pick up bunches of spicy greens and eat them along with meat or fish dishes.
Fans of spicy greens are not at risk of hypovitaminosis. It will be wonderful if our kids become such lovers. They need to be introduced to this spicy vitamin herb early. The sooner, the more likely it is that he will love him in the future. Of course, small children should be given dill, parsley, cilantro and other mild greens only finely chopped and mainly in sauces or purees.
In Russian markets etc. Accordingly, dill, parsley, cilantro, basil and celery are the most common on tables from the whole variety of garden greens, but there is also a place for tarragon. Not much spicy herbs are added to plates, but, as they say, the spool is small, but expensive. Why is garden greens so valuable? Let's talk about this in more detail.
Cilantro (coriander)
One of the oldest spices, which is mentioned in the Old Testament. Since ancient times and to this day, cilantro has been an indispensable component of the menu of long-livers of the Caucasus. This herb contains essential oil (coriander), which has a beneficial effect on digestion: reduces bloating (flatulence), stimulates appetite. But most importantly, cilantro enriches the diet with vitamin C and carotene. Nutritionists around the world classify this delicate herb as one of the healthiest foods needed in everyday nutrition.“Zelenushka” sauce
Recommended for children from 10 months.Take:
100 g coriander (cilantro)
3 green onions
40 g dill
1 table. spoon of lemon juice
200 g
3 ml of saline solution (for children over one and a half years old)
Finely chop the greens, mix with other ingredients, blend in a blender and season salads, as well as first and second courses with this vitamin mixture. This sauce enriches the diet with vitamins and microelements, giving dishes taste and aroma. The high content of vitamin C in greens, together with its support group (rutin and hesperidin), ensures good absorption of iron from meat and meat products.
Spinach
This tasty green with fleshy, tender leaves is very rich in protein, making it an important food for vegetarians. The main value of spinach is its high content of the full complex of B vitamins. These miracle leaves also contain a lot of beta-carotene: 4.5 mg per 100 g. This is more than in rose hips, tomatoes and even red sweet peppers. In terms of the range of minerals and their quantitative indicators, spinach is ahead of any type of lettuce. There is more iron in spinach than in apples, and in terms of potassium reserves, spinach cannot keep up with such popular sources of this element as apricots and potatoes. Spinach leaves are rich in both calcium and phosphorus. In terms of magnesium content, spinach is perhaps second only to watermelon.Spinach salad with nuts
Recommended for children from 1.5 years old.Take:
50g spinach
50 g cucumbers
15 g sorrel
10 g green onions
10 g walnut kernels
30 g sour cream
1 tsp. spoon of sugar syrup
salt to taste
Sort out the leaves of young spinach and sorrel, rinse in chilled boiled water and drain in a colander. Wash green onions and cucumbers thoroughly. Scald the walnut kernels with boiling water. remove the skin and chop finely. Chop the prepared vegetables, mix, season with sour cream, sugar syrup, salt, and place in a heap in a salad bowl. Sprinkle with chopped nuts.
Parsley
Garden parsley has both tops and roots that are valuable. Just 100 g of greens contains as much as 150 mg (!) of vitamin C, which is one and a half times more than dill. Just 70 g of greens will satisfy the daily need of the human body for ascorbic acid. For kids, one curly twig is enough for lunch and dinner; it will give the child 30 mg of ascorbic acid, and in the form in which it is best and most fully absorbed.Parsley roots cannot boast of such an abundance of vitamins. but they contain much more potassium than greens. Potassium compounds reduce the tendency to fluid retention in tissues and improve heart function.
Calcium and also iron. Both the leaf and root parts of parsley are rich in magnesium and phosphorus. It contains a lot of beta-carotene and B vitamins. B2, and nicotinic acid (vitamin PP). This vitamin and mineral composition serves as an excellent prophylactic against seasonal diseases of the upper respiratory tract. Parsley contains oxalic acid compounds. Iotomv parsley is not recommended for children with impaired oxalate metabolism (ocealuria).
"Mimosa"
Recommended for children from 10 months of age.Take:
200-250 g potatoes
50 ml milk
10 g butter
yolk of one egg
3 ml of saline solution per serving for children over one and a half years old
1-2 table. spoons of green sauce
5 g young parsley
Prepare mashed potatoes with hot milk and butter. Place the puree in a heap on a heated plate, smooth the surface, fill it with Greenfowl sauce and sprinkle with finely chopped hard-boiled yolk mixed with chopped young parsley leaves. Serve as a side dish or as a meal on its own.
Celery
Celery greens contain a lot of valuable dietary fiber, as well as potassium and carotene. Chopped celery greens can be added to any chopped meat and fish dishes. Celery root, which is widely used in cooking, also contains many useful substances. The succulent stems and roots are good for salads. The stems are added to first courses 5 minutes before the end of cooking.The popularity of celery is likely to grow: recently, scientific evidence has emerged of the anti-cancer properties of this plant. It turned out that just two tablespoons of chopped celery root, eaten daily, as well as one stalk along with the greens, help prevent the development of stomach cancer.
Celery root strengthens the immune system against colds and serves as a good antioxidant. Its strong bactericidal effect is also known. Celery root deserves special attention. This aromatic and tender root vegetable contains ascorbic acid, which is most often lacking in the spring. The roots contain vitamins B1 B2. PP, as well as the vitamin-like substance choline, which improves memory,
Celery roots contain essential oils that provide its pleasant spicy aroma. The finer the roots are chopped, the more aromatic substances they release when stewed and when added to. Freshly grated root is especially juicy and useful when combined with grated apples, carrots and spicy herbs.
Celery root salad with apple
Recommended for children from the age of two.Take:
50 g celery root
100 g apples
2 tsp. spoons of lemon juice
1 table. spoon of honey
a pinch of cinnamon powder
1 table. spoon of sour cream
parsley
Coarsely chop the washed and peeled apples and celery root and mix. Rub the honey thoroughly. lemon juice, herbs and cinnamon, add sour cream and season the salad.
Dill
It is famous for its high content of vitamin C (100 mg per 100 g of greens). However, the vitamin composition of this aromatic plant is very diverse. There is almost as much beta-carotene (provitamin L) in dill as in ground tomatoes. Dill is rich in folic acid, which is extremely valuable for expectant mothers. and for preschoolers. This herb contains vitamins B1, B2 and PP, as well as a wide range of valuable minerals and trace elements.In addition, dill increases appetite and improves digestion, and has a diuretic effect, which is especially important for expectant mothers in the second and third trimesters of pregnancy. If you eat it in Caucasian style. whole bunches or at least lush openwork branches, then you can notice that it activates the motor function of the intestines, thereby preventing constipation and reducing gas formation.
In children's cooking, the role of dill is especially noticeable, because it contains neither irritating substances nor excessive pungency, but has a pleasant aroma and a high content of vitamins.
Spicy dill is valued and eaten at any time of the year. But in May - June, the fragrant needle-shaped leaves, tender and juicy, contain especially many vitamins. Next, it is useful for eight-month-old babies to squeeze a few drops of juice from fresh herbs to season meat or fish purees, as well as vegetable dishes.
In midsummer, when this plant begins to produce seeds, the thick stems with round umbels are used for pickles. Closer to autumn, when there is less sun, the quality of dill increases again, because it grows so quickly that it can be sown more than once during the summer
Omelette with greens
Recommended for children from 2.5 years old.Take:
2 eggs
15 g butter
1 tsp. spoon of flour
6 table. spoons of milk
30 g dill
20 g green onions
salt
Finely chop the green onions and simmer in half the amount of oil until softened. Mix raw eggs with milk, flour, chopped dill, salt, add to the stewed onion, beat thoroughly and lightly on both sides with the remaining oil. Place on a warm plate.
Tarragon (tarragon, dragoon grass)
This plant has a strong spicy aroma and a sharp, piquant taste and is practically devoid of bitterness. In early spring, as soon as the tarragon greens grow, they can be cut and added to salads, appetizers, and side dishes for meat and egg dishes. The green part of the plant is widely used in cooking fresh as a spicy and aromatic seasoning.In the cuisines of the world's peoples, tarragon is used in the preparation of second courses of beef, young lamb, pork, and offal. Young greens are placed in okroshka, vegetable soups, and broths. Tarragon leaves are used for pickling cucumbers, tomatoes, making marinades, sauerkraut, soaking apples and pears. You can also salt mushrooms with tarragon.
Finely chopped fresh leaves are added as a herb to poultry, eggs, light sauces, any meat dishes, and all types of salads. Dried tarragon can be used for many dishes, and it should be added at the very end of cooking so as not to lose the taste of the plant. Tarragon leaves contain a large amount of essential oils that stimulate appetite and improve digestion.
Tarragon is rich in ascorbic acid and beta-carotene. In folk medicine, it is used as an antiscorbutic and general tonic; the diuretic effect of tarragon is also known.
Chakhokhbili, Georgian stew with tarragon
Recommended for children from 4 years of age.Take:
chicken weighing 1 kg
80 g butter
400 g onion
160 g tomatoes
1 lemon
2 table. tablespoons chopped tarragon
parsley, coriander and salt - to taste
Divide the bird into portions, add salt and simmer, mixing with butter, onions and tomatoes. Add lemon juice and tarragon. Sprinkle the finished dish with herbs and serve with white bread.
Fresh vegetables and strawberries straight from the garden, apples from the village garden - these are our traditional ideas about the main sources of all vitamins. Forget about it! - say scientists
1. According to the Japanese Institute of Nutrition, productive varieties of vegetables and fruits grown with fertilizers and abundant watering contain 10-20 times less vitamin C and carotene than the fruits of wild plants of the same species.
2. Vegetables and fruits provide only three vitamins: C, beta-carotene and folic acid.
3. Most of the vitamins our body needs are found in cereals, legumes and animal products - meat, milk, fish, and offal.
4. Our body can only store fat-soluble vitamins A, E, D and B12; the body’s supply of other vitamins does not last long, so grandma’s instruction “eat vitamins in the summer so that you have enough for the winter” does not work.
5. The physiological need of modern humans for vitamins was formed millions of years ago. It depends on the amount of food that our ancestors once consumed. Modern man cannot get the required amount of vitamins from food: today he eats almost half as much (compared to the 19th century) - both our energy consumption and the amount of vitamins in almost all products have decreased.
6. In the production of premium wheat flour, up to 80-90% of the vitamins contained in the original grain are lost. The more bran the flour contains, the more vitamins it contains. Rye bread and wheat bread made from wholemeal flour with bran are very rich in vitamins.
7. In 1867, the German chemist Huber first obtained nicotinic acid by oxidizing nicotine isolated from tobacco. Its vitamin effect was discovered almost a century later in the 1940s, when it turned out that it perfectly cures pellagra (a disease that develops due to a lack of proteins and vitamin PP. Its characteristic symptoms are diarrhea, dermatitis, dementia). Nicotinic acid, called vitamin PP, perfectly removes toxins from the body and improves blood circulation. It is found not only in tobacco leaves, but also in quite ordinary food products, such as meat and legumes.
8. Vitamins in vegetables and fruits picked from garden beds are quickly destroyed at room temperature under the influence of light and oxygen. For example, spinach and parsley, rich in vitamin C, lose up to 80% of it in two days. If the greens are stored in the refrigerator, the loss will be only 8%. So greens that have been on the market for a couple of days most likely contain almost no vitamins.
9. Whole vegetables, fruits and herbs contain much more vitamins than chopped, grated or chopped ones. During the cutting process, juice flows out, and with it vitamins. In addition, fruits and vegetables quickly lose vitamins in light and without refrigeration.
10. When cooking potatoes, the tubers should only be immersed in boiling water. If you start cooking in cold water, then due to longer processing, 35% of the vitamins are destroyed. To preserve the maximum amount of vitamins, it is best to bake potatoes in their skins.
Savraskina Anna
I live in my own house. Every spring, my parents and I dig beds and plant seeds of various vegetables. Almost all summer we take care of them: water, water, fertilize. As vegetables ripen, we collect them, eat them, and preserve them.
It’s so nice to pick a ripe carrot from the garden and crunch it - it’s very healthy and tasty. And also, how many different fruit bushes and trees we have in our garden: gooseberries, red and black currants, raspberries, cherries, apple trees, plums.
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Vitamins in the garden The work was completed by a student of class 2 “B” Anna Savraskina Teacher: Shebanova Svetlana Gennadievna Municipal educational institution Ershovskaya secondary school named after Hero of the Soviet Union Vasily Fabrichnov 2013
Which of us, among the vegetables, is tastier and more necessary than all of us? Who, with all illnesses, will be more useful to everyone? To be healthy and strong, you need to love vegetables, everyone without exception! There is no doubt about it. Each of you has benefit and taste, And I don’t dare to decide, Which of you is tastier, Which of you is more needed...
Vitamins in the garden Purpose of the study: Find out what vitamins are in vegetables. Research objectives: Collect information about what vitamins are found in vegetables. Tell your classmates about the benefits of vegetables. Invite your classmates to plant a vegetable garden in the window. Hypothesis: Vegetables are the most valuable product of our diet. They have unique healing properties. Object of study: the presence of vitamins in vegetables. Subject of research: vegetables in the garden.
When and where did the first vegetables appear?
When and where did the first vegetables appear? We love the red summer for the rich gifts of vegetables, fruits and berries... When we happily crunch carrots, chew cabbage, devour tomatoes and cucumbers, etc., we begin to remember why everything is useful These vegetables, what vitamins does our body feed on, what will it thank us for? ... But the question of where these miracle plants came from often remains aside. Man began to grow useful plants a very, very long time ago, back in the Stone Age. At first, people collected what nature provided: leaves, fruits, seeds. Then they began to preserve certain types of shrubs, grasses, and trees that provided food. Later, people began to scatter the seeds of the necessary plants and harvest... You can read about vegetables in encyclopedias and textbooks, in books and magazines. There are a large number of folk proverbs, sayings and riddles about vegetables.
Formation of vitamins in vegetables There are countless bacteria lurking in nature. They exist everywhere: in the air, in water, in soil... Many of these tiny substances begin the production of vitamins. In nature, vitamins are formed in plants, so fruits, vegetables and fruits serve as the main source of vitamins for the body. Every blade of grass, every leaf catches the sun's rays - a source of life. A ray of sunshine will fall on a green leaf and go out, but will not disappear. With its help, substances necessary for the plant will appear in the leaf, and vitamins will also appear. Plants can produce vitamins themselves, but humans are not able to do this; they must receive vitamins from food.
Formation of vitamins in vegetables Vitamins are substances that help us lead a correct and healthy life. If there are not enough vitamins in food, a person suffers from various diseases and becomes lethargic, weak and sad. They are usually designated by the letters A, B, C, D, E, B1, B2. The amount of vitamins entering our body depends on the time of year. In summer and autumn, vegetables and fruits ripen, and we get a lot of vitamins. And in winter and spring you need to buy vitamins at the pharmacy. They need to be consumed in certain doses (1-2 tablets per day.)
Vegetables in our diet Vitamins are substances that help us lead a correct and healthy life. If there are not enough vitamins in food, a person suffers from various diseases and becomes lethargic, weak and sad. They are usually designated by the letters A, B, C, D, E, B1, B2. Vegetables are the most accessible and sometimes the only source of vitamins, so they are necessary in our daily diet.
Vitamin A (carotene) This vitamin is found in carrots, tomatoes, and red peppers. Carotene is characterized by an orange color. In combination with the green substance - chlorophyll, the orange color of carotene (vitamin A) is less noticeable, but the content of vitamin A is very significant in green vegetables: spinach, sorrel, green peas, beans. This vitamin is extremely necessary for humans - it promotes the healing of wounds, burns, the treatment of gastric diseases, and increases the body's resistance to colds and infections. With a lack of vitamin A, vision deteriorates, first of all, and general weakness of the body occurs.
Vitamin B1 (Thiamin) This vitamin is found in peas, beans, tomatoes, spinach and some other vegetables. Vitamin B1 strengthens the nervous system, prevents digestive disorders, and improves the absorption of carbohydrates. The daily requirement for Vitamin B1 is 2-3 mg, but its absence can contribute to the development of diseases.
Vitamin B2 (Riboflavin) Green peas, onions, and spinach are rich in vitamin B2. The body's need for vitamin B2 is 2 mg per day. This vitamin also strengthens the nervous system and improves food absorption. Lack of vitamin B2 in the body causes hair loss and skin diseases.
Vitamin K Most Vitamin K is found in spinach, lettuce, and tomatoes. This vitamin helps stop bleeding and promotes wound healing.
Vitamin C Vitamin C is found in cabbage, lettuce, green peas and beans, peppers, tomatoes, radishes, spinach, and potatoes. Vitamin C protects against diseases, promotes the healing of wounds and fractures, increases the overall tone of the body and, thereby, contributes to its resistance to infections, and improves the absorption of food. In the absence of vitamin C, protein metabolism is disrupted. If we want to feed our body with vitamin C, then freshly squeezed juices are best suited for this, provided that they are drunk immediately after preparation.
Vitamin P (citrine) Vitamin P is found in carrots, red peppers, parsley, spinach, and tomatoes. Vitamin P strengthens the walls of blood vessels and promotes their elasticity.
Thank you for your attention!
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Municipal educational institution
Ershovskaya secondary school
named after Hero of the Soviet Union Vasily Fabrichnov
the work was completed by a student of grade 2 "B"
Savraskina Anna
Teacher: Shebanova Svetlana Gennadievna
year 2013
Introduction
Which one of us, from vegetables,
Everyone is tastier and more necessary?
Who with all the diseases
Will it be better for everyone?
To be healthy and strong,
You need to love vegetables
All without exception!
There is no doubt about it.
Each has its own benefit and taste,
And I don’t dare decide
Which one of you tastes better?
Which one of you is more needed...
Purpose of the study:
Research objectives:
Hypothesis:
Object of study:presence of vitamins in vegetables.
Subject of study: vegetables in the garden.
Research methods:
Conversation;
Analysis;
Generalization.
Main part
We love red summer, for the rich gifts of vegetables, fruits and berries... When we happily crunch carrots, chew cabbage, gobble up tomatoes and cucumbers, etc., we begin to remember why all these vegetables are useful, what vitamins we eat our body, what will it thank us for? ... But the question of where these miracle plants came from often remains aside.
And when primitive agriculture arose, people began to scatter the seeds of the necessary plants and harvest... In other words, all vegetable plants have their centuries-old roots. Here are just a few of them...
The homeland of the deeply respected currently potatoes - South and Central America. You can no longer find it in the wild (and is it really needed?). It was brought to Europe (where it was not immediately accepted) by the Spaniards, then it spread to other countries. History says that in 1765 in Russia, the Senate issued a special decree on the “institution” of potato growing in the country. This culture had to be introduced by force. Potatoes have become widespread in Russia since the mid-19th century.
In the 10th-12th centuries, every day the inhabitants of France, Portugal, and Spain ate onion . Its homeland is considered to be Central Asia and Afghanistan. Hippocrates, the famous ancient physician, used it to treat patients. Roman legionnaires also had to eat onions. People believed that it gave courage, energy and strength. In Rus', it appeared in the 12th-13th centuries, and it was mainly eaten by poor people.
The same “ancient” and garlic . In the Middle Ages, garlic was considered not so much an effective remedy against colds (as it is now), but more as an amulet (which is not at all typical in our time). It was believed that he could save people from all sorts of disasters and troubles. Archaeologists even once found it in Egyptian pyramids.
Tomatoes or tomatoes, which gained particular popularity in the 16th century, were first grown as a medicinal or ornamental plant. U cucumber The “experience” is also quite decent - more than 6 thousand years. Southeast Asia is considered its homeland, and in India, cucumbers can still be found in forests. Let me note that this is one of the plants whose fruits are used in food in an unripe form.
Homeland of pepper - Mexico and Guatemala. Its appearance in Europe is associated with the name of the notorious Christopher Columbus. At first it was used only as a spice, then sweet varieties of peppers suitable for food were developed. And in Russia they began to grow it in the 17th century.
Information on growing leafy cabbage can be found in the nine-volume History of Plants by the famous ancient botanist Theophrastus. They date back to the 3rd century BC. Later, in the 1st century AD, according to the testimony of the scientist and writer Pliny the Elder, about 8 types of cabbage were already used, among them - leaf, broccoli, cabbage... Cabbage appeared on the territory of our country back in the 7-5 centuries BC. At first they began to grow it in Transcaucasia, and then it penetrated into Kievan Rus.
Has a very ancient history turnip . Before the advent of potatoes, it successfully replaced it. Among our ancestors it was the most common and favorite vegetable. Note that it is no coincidence that “The Turnip” is still considered one of the best fairy tales for children. The Mediterranean is considered the birthplace of turnips. In Ancient Greece, it was used as livestock feed, and later as a medicinal plant.
One cannot help but remember radish mentioned by Herodotus. He reported that the builders of the Cheops pyramid were fed radishes, onions and garlic. It was introduced into culture at least 5 thousand years ago.
And finally, a few words about carrots . It was known to people even 2 thousand years BC. The Romans used it as a delicacy. It appeared in European countries in the 16th century, and since then carrots have been used for medicinal purposes.
As you understand, friends, this is not everything and not about everything. You can read about other vegetables in encyclopedias and textbooks, books and magazines. Vegetables can be seen in artists' paintings. There are a large number of folk proverbs, sayings and riddles about vegetables.
Vegetables in our diet
SpecialistsIt has been established that the physiological human need for these products (including potatoes) is 250 kg per year. The great importance of vegetables is determined by their high content of easily digestible substances, vitamins, in particular carbohydrates. Vegetables are rich in vitamins and mineral salts necessary for the human body. They also contain proteins, various organic acids and essential oils, in addition to vitamins, which have a beneficial effect on digestive processes. For example, potatoes are very rich in starch, and beets are very rich in sugar, cabbage has a lot of vitamin C, and carrots have carotene (vitamin A), from which vitamin A is formed in the body. Rhubarb is characterized by a high content of organic acids and vitamins, green peas are rich in proteins, dill - aromatic substances. Therefore, it is necessary to eat as wide a range of vegetables as possible, using them both raw and for preparing various dishes. And then your body will not lack vitamins.
Adding vegetables to meat, fish and other foods helps improve their absorption. Vegetables stimulate the entire digestion process. Their importance in dietary nutrition is great.
Vitamin A (carotene)
This vitamin is found in carrots, tomatoes, and red peppers. Carotene is characterized by an orange color. In combination with the green substance - chlorophyll, the orange color of carotene (vitamin A) is less noticeable, but the content of vitamin A is very significant in green vegetables: spinach, sorrel, green peas, beans. This vitamin is extremely necessary for humans - it promotes the healing of wounds, burns, the treatment of gastric diseases, and increases the body's resistance to colds and infections. With a lack of vitamin A, vision deteriorates, first of all, and general weakness of the body occurs.
Vitamin B1 (thiamine)
This vitamin is found in peas, beans, tomatoes, spinach and some other vegetables. Vitamin B1 strengthens the nervous system, prevents digestive disorders, and improves the absorption of carbohydrates. The daily requirement for Vitamin B1 is 2-3 mg, but its absence can contribute to the development of diseases.
Vitamin B2 (riboflavin)
Green peas, onions, and spinach are rich in vitamin B2. The body's need for vitamin B2 is 2 mg per day. This vitamin also strengthens the nervous system and improves food absorption. Lack of vitamin B2 in the body causes hair loss and skin diseases.
Vitamin C (ascorbic acid)
Vitamin C is found in cabbage, lettuce, green peas and beans, peppers, tomatoes, radishes, spinach, and potatoes. Vitamin C protects against scurvy, promotes the healing of wounds, fractures, ulcers, increases the overall tone of the body and, thereby, contributes to its resistance to infections, improves the absorption of food. In the absence of vitamin C, protein metabolism is disrupted. The daily requirement of an adult is 50 mg of vitamin C. Vitamin C is very unstable, so when processing vegetables it is better to use enamel dishes, and ideally not to heat-treat vegetables at all. If we want to feed our body with vitamin C, then freshly squeezed juices are best suited for this, provided that they are drunk immediately after preparation.
Vitamin K
The most Vitamin K is found in spinach, lettuce, and tomatoes. This vitamin helps stop bleeding and promotes wound healing.
Vitamin P (citrine)
Vitamin P is found in carrots, red peppers, parsley, spinach, and tomatoes. Vitamin P strengthens the walls of blood vessels and promotes their elasticity.
To preserve the nutritional value of vegetables and the presence of vitamins in them, it is important to properly process and prepare them. They should be washed in cold running water, after which they can be cut. Vitamins and mineral salts in vegetables are located directly under the protective shell in the peel and pulp. The larger they are cut, the less vitamin loss. It is best to cut vegetables before processing, because... if left for more than 3 hours (including in water), they lose their nutritional and taste qualities.
For salads and vinaigrettes, it is better to cook vegetables unpeeled so that the vitamins in them are less destroyed. For the same purpose, preserving vitamins, it is advisable to steam or stew vegetables. If they need to be cooked, then they are poured with boiling water, because... at high temperatures, the action of enzymes that destroy vitamin C stops. Water from cooking vegetables can be used to prepare first courses. If vegetable soup is prepared with meat broth, then first bring it to a boil, and then put chopped vegetables into it. To preserve vitamin C as much as possible during cooking, vegetables should be cooked in a saucepan with a tightly closed lid, avoiding rapid and excessively long boiling. Try not to overcook vegetables. It is better to put green vegetables in prepared dishes, and if you cook them, then for no more than 5 minutes.
Vegetable dishes should be prepared shortly before consumption: during storage and heating, the valuable nutrients they contain are destroyed. Salads and vinaigrettes can be stored for no more than 6 hours and undressed (in the refrigerator - up to 12 hours).
Unfortunately, in the conditions of a megalopolis, there is a clear lack of vitamins in the diet of both adults and children. Maybe now, when we pay attention to preserving vitamins in food, it will become easier for our body to cope with spring vitamin starvation, but we would recommend taking vitamin preparations in addition to all this. Which ones exactly? Let it be multivitamins with microelements and be sure to consult your doctor about contraindications and how to take them.
Vegetables are a valuable product of our diet. They have unique healing properties. You need to eat more vegetables - they contain a lot of vitamins A, B, C, D. Everyone needs vitamins: small children and adult fathers and mothers, and even grandparents.
Conclusion
Summer - It's a great time to take your vitamins before the end of the year. You can, of course, buy expensive dietary supplements in pharmacies, but even in ordinary garden beds a lot of things useful for health and beauty grow.
And if you don’t have a dacha or garden beds on your private property, the nearest vegetable stand will help out, where everything in the world is available all year round. All vegetables are sources of vitamins for humans. This is especially true for fresh vegetables, just picked from the garden in open or greenhouse soil. To a lesser extent, but there are enough vitamins in processed vegetable products. Different vegetables have different degrees of preservation of vitamins during temporary and long-term storage.
Eat more fresh vegetables and be healthy!
Proverbs and sayings about vegetables
If you don't grow vegetables, you can't cook cabbage soup.
Vegetables are the glory of doctors and the pride of chefs.
“Bread and cabbage will not allow the dashing”
“Without potatoes, bread and cabbage – what kind of food is that?”
“Why have a garden if you don’t plant cabbage?”
“No mouth can live without cabbage”
“Good cabbage will curl into a head of cabbage, but bad cabbage will rot in the leaves.”
“September smelled of apples, and October smelled of cabbage”
Each vegetable has its place.
“What kind of order is this, a garden without beds!”
Riddles about vegetables
Peas Dried in the hot sun, Potato Keen eye - Cabbage I was born to glory Seventy clothes Carrot The red nose has grown into the ground, Red maiden Beet Green above, red below, Pumpkin Golden head | Cucumber In the summer - in the garden, Tomatoes Growing in the garden Onion Grandfather is sitting Doesn't hit, doesn't scold, Radish Red mouse Turnip Round, not a month, Garlic Small, bitter |
Preview:
Introduction
I live in my own house. Every spring, my parents and I dig beds and plant seeds of various vegetables. Almost all summer we take care of them: water, water, fertilize. As vegetables ripen, we collect them, eat them, and preserve them.
It’s so nice to pick a ripe carrot from the garden and crunch it - it’s very healthy and tasty. And also, how many different fruit bushes and trees we have in our garden: gooseberries, red and black currants, raspberries, cherries, apple trees, plums.
In November we had a holiday at school - "Autumn Festival". At this holiday I remember a scene called “Vegetable Dispute”.
Which one of us, from vegetables,
Everyone is tastier and more necessary?
Who with all the diseases
Will it be better for everyone?
To be healthy and strong,
You need to love vegetables
All without exception!
There is no doubt about it.
Each has its own benefit and taste,
And I don’t dare decide
Which one of you tastes better?
Which one of you is more needed...
And I became very interested in finding out what vitamins are in the vegetables that grow in our beds and whether it is true that all vegetables are healthy.
The purpose of my research:Find out what vitamins are found in vegetables.
The tasks that I set for myself:
- Collect information about what vitamins are found in vegetables.
- Tell your classmates about the benefits of vegetables.
- Invite your classmates to plant a vegetable garden in the window.
Hypothesis: Vegetables are the most valuable product of our diet. They have unique healing properties.
The object of my research ispresence of vitamins in vegetables.
The subject of the study is vegetables in the garden.
When and where did the first vegetables appear?
We love red summer, for the rich gifts of vegetables, fruits and berries... When we happily crunch carrots, chew cabbage, gobble up tomatoes and cucumbers, we begin to remember why all these vegetables are useful, what vitamins our body nourishes, why will he thank us?
Man began to grow useful plants a very, very long time ago, back in the Stone Age. At first, people collected what nature provided: leaves, fruits, seeds. Then they began to preserve certain types of shrubs, grasses, and trees that provided food.
And when primitive agriculture arose, people began to scatter the seeds of the necessary plants and harvest.
Formation of vitamins in vegetables
There are countless bacteria lurking in nature. They exist everywhere: in the air, in water, in soil... Many of these tiny substances begin the production of vitamins. In nature, vitamins are formed in plants, so fruits, vegetables and fruits serve as the main source of vitamins for the body. Every blade of grass, every leaf catches the sun's rays - a source of life. A ray of sunshine will fall on a green leaf and go out, but will not disappear. With its help, substances necessary for the plant will appear in the leaf, and vitamins will also appear. Plants can produce vitamins themselves, but humans are not able to do this; they must receive vitamins from food.
Vitamins are substances that help us lead a correct and healthy life. If there are not enough vitamins in food, a person suffers from various diseases and becomes lethargic, weak and sad.
Vitamins are usually designated by the letters A, B, C, D, E, B1, B2.
The amount of vitamins entering our body depends on the time of year. In summer and autumn, vegetables and fruits ripen, and we get a lot of vitamins. And in winter and spring you need to buy vitamins at the pharmacy. They need to be consumed in certain doses (1-2 tablets per day.)
Vegetables in our diet
Vegetables are the most accessible and sometimes the only source of vitamins, so they are necessary in our daily diet.
Vegetables are a valuable product of our diet. They have unique healing properties. You need to eat more vegetables - they contain a lot of vitamins A, B, C, D. Everyone needs vitamins: small children and adult fathers and mothers, and even grandparents.
Spring has come. Vitamins in the body become scarce. To constantly receive vitamins, we decided to plant a vegetable garden in the window. And we will treat all our guests with vitamins. These are tender sprouts of onion and garlic, dill and parsley.
Eat more fresh vegetables and be healthy!
Proverbs, sayings, riddles
Each vegetable has its place.
Cabbage loves water and good weather.
Onion from seven ailments. Onions and garlic are siblings.
Every vegetable and fruit has a proverb or saying on it.
Seventy clothes
And all without fasteners. Cabbage
Red maiden
Sitting in prison
And the braid is on the street. Carrot
State Institution “Secondary School No. 2 named after. A. Tekenova"
Research
"Medicines from the Garden"
Direction: biology
Completed by: Anna Vdovichenko
student of 3 "A" class
Secondary school No. 2 named after A. Tekenov
Pavlodar region
Kachira district village. Terenkol
Head: Sikhvart
Elena Alexandrovna,
primary school teacher
Secondary school No. 2 named after A.S. Tekenov
year 2014
2. Abstract………………………………………………………..2
3.Introduction………..…………………………………………………….3
4. Main part……………………………………………………….4
4.1. History of the origin of vegetables……………………………4
4.2. The influence of vegetables on human health........................4-5
4.3. Medicinal properties of vegetables…………………………….5-9
5. Research part………………………………………….10-11
6. Conclusion………………………………………………………12
7. List of references……………………………..13
8. Feedback from the manager…………………………………………….14
9. Appendix………………………………………………………..15-24
2. Abstract
This work introduces us not only with different types of vegetables, the history of their origin, but also with their healing properties. In addition, the work contains traditional medicine recipes for using vegetables to treat various diseases.
The prepared manual “Medicines from the Garden” can be used in world knowledge lessons as additional literature and in extracurricular activities; this will help children learn more about the medicinal properties of vegetables and their use.
3.Introduction
Nature has given man enormous wealth - vegetables and fruits, which have always been a source of life and health. The history of traditional medicine is as old as the history of mankind.
In my work “Medicines from the Garden,” I decided to get acquainted with the medicinal properties of vegetables and learn the history of their origin. Of course, when treating various diseases, people more often use medications that can be bought at the pharmacy.
However, I would like people to more often use medicines that grow in the garden in their lives.
Goal of the work:
Studying the healing properties of vegetables and learning how to use them to treat various diseases. Familiarize classmates with the healing properties of vegetables and how to use them in life.
Tasks:
Study literature on this topic;
Show the importance of the medicinal properties of vegetables for human health;
Conduct a survey on knowledge of vegetables, their medicinal properties and use for treating diseases;
Conduct a class hour “Medicines from the Garden” with students in your class;
Prepare a teaching aid for lessons on the surrounding world, “Medicines from the Garden.”
Research hypothesis:
If we know the medicinal properties of vegetables, we can properly use them as medicine to treat various diseases.
Research methods:
Analysis, survey, observation, collection of information from various sources, development of visual aids.
Practical significance of the work
Vegetables are not only the oldest human food, but also the oldest “medicine box”. Often, when we eat vegetables as food, we do not think that at the same time we are swallowing invisible pills of medicine. We don’t know that, running around pharmacies in search of a scarce medicine, we often waste time, that it grows in our garden and all we have to do is pick it and all our problems are solved. We want to introduce you to the main healing properties of garden plants, because it is simply impossible to list them all.
4. Main part
4.1 History of the origin of vegetables.
People have been using different types of vegetables since time immemorial. The word “vegetable,” meaning fruit in Old Russian, appeared in the Russian language at the end of the 14th century. Our ancestors used this word to designate plant fruits and fruits.
The history of man growing vegetables for his food is very ancient and dates back thousands of years. Seeds and fruits of various vegetable crops were found during excavations in the tombs of Egyptian pharaohs, images of vegetables can be found on ancient Indian miniatures, green vegetables, used for treatment and as a dietary food, are mentioned in ancient Chinese medical treatises. Vegetables were widely cultivated in ancient Greece and ancient Rome, vegetable crops were known to the ancient Celts, and the ancient Mayan Indian tribes called themselves “children of corn.”
Vegetable growing was concentrated mainly on peasant estates, fenced off from livestock (hence the name vegetable garden), and was of a consumer nature, i.e. produce was grown for the family. As industrial cities grow, vegetable growing develops around them for sale in markets.
In Ancient Egypt, for example, onions were universally loved, and in Ancient Greece they were considered a sacred plant.
Peas, which belong to the legume family, have been known to mankind for a very long time. Peas have even been found on the site of ancient settlements dating back to the Stone Age.
Lettuce has also been known to people for a long time, and the oldest cultivated species is lettuce.
But tomatoes came to Europe only in the middle of the 16th century, and until the beginning of the 19th century they were considered inedible. Note that one of the first countries where they began to grow tomatoes as a vegetable crop is Russia.
Another popular vegetable in our country is beets, which came to us in the 10th century from Byzantium. Another popular vegetable in our country - potatoes - appeared in our country thanks to Peter the Great, and it came to Europe in the middle of the 16th century from South America.
4.2.The influence of vegetables on human health.
Vegetables are a source of many substances beneficial to our body: vitamins, minerals. They contain fiber, which has a huge impact on proper digestion. Most vegetables are a source of vitamin C, which helps strengthen the immune system. Vegetables are quite low in sodium, but on the other hand, they contain a large amount of potassium, which balances the sodium content in the body, thereby protecting us from high blood pressure.
Vegetables are a low-calorie product that does not contain fat, so vegetables are widely used in dietary nutrition.
Parsley, celery, onion, garlic, radish, radish, and daikon contain essential oils, which in optimal quantities help increase the secretion of digestive juices and have disinfectant properties.
Onions, garlic, horseradish, and radishes contain phytoncides that suppress pathogens.
Lettuce, white cabbage, rhubarb, tomato, spinach have properties that can protect the body from exposure to radioactive elements.
Fresh vegetables, especially beans, peas, dill, parsnips, contain a lot of fiber, which promotes the separation of gastric juice and bile.
Pumpkin, eggplants, radishes, and beets contain a significant amount of pectin substances, which are absorbed by the body in very small quantities, but protect the intestinal and stomach mucous membranes from damage, have the ability to adsorb excess fluid and harmful bacteria in the intestines and thereby have a disinfectant effect.
4.3. Medicinal properties of vegetables.
Carrot.
Cucumber.
Cabbage.
The discovery of its antiulcer properties (1949-50) played a major role in the medical fate of cabbage. Fresh juice promotes scarring of ulcers and quite quickly leads to a significant improvement in the condition of patients. The daily dose of juice is determined by 5-6 glasses, which are drunk in equal portions in 3-4 doses 40-50 minutes before meals. The course of treatment for gastric and duodenal ulcers lasts about a month, and if necessary, it can be extended.
Fresh cabbage juice diluted with warm water is used as a gargle for inflammatory diseases of the mouth and throat. Even in ancient Rome, red cabbage juice was considered a good remedy for lung disease. This juice (sugar is added to it for taste) is still recommended to be used against coughs and hoarseness, a teaspoon several times a day.
Onion - from seven ailments
Onions have been known to man since the times of the Egyptian pyramids. Onions contain such strong phytoncides that they protect a person from many pathogens of serious diseases. Contains chromium, manganese, silicon, zinc and other minerals and vitamins. Chromium helps maintain normal blood glucose levels.
During the war, onion phytoncides were used to treat long-healing wounds. Modern medicine has established that onion juice dissolves kidney stones and even stones. Onions lower blood sugar. In folk medicine, baked onions are used to treat boils, and freshly prepared gruel cleanses purulent wounds. Onion phytoncides treat flu-like runny nose (put pieces of cotton wool moistened with fresh onion juice into the nose 3-4 times a day for 10-15 minutes). It’s not for nothing that the proverb says “a bow cures seven diseases.” And so it is. We get the first vitamins from the garden in early spring. Onions, both green and green, contain vitamin C, a group of B vitamins, including folic acid. Onions contain zinc, which improves immunity. The uses of onions are very different. Since onions fight the virus, they are used to increase the body’s resistance to viral infections, for the prevention and treatment of scurvy, and as an anthelmintic. Fresh onion juice is mixed with honey and taken for coughs and bronchitis. Onion juice is used for fungal skin diseases, against mosquito bites, and for the treatment of dermatitis.
Recently, scientists have discovered another useful property in onions - a positive effect on brain function. The presence of sulfur in onions helps restore memory. When onions are consumed, sulfur compounds enter the brain along with the blood. There they rejuvenate brain cells and stimulate their activity. Scientists have found that it is better to eat onions mashed with honey.
It is not difficult to grow onions for greens and heads in our plots. Use green onion feathers from April to October, stocking up on vitamins for the long winter, and onion heads are perfectly stored all winter at room temperature.
Table beets.
Pumpkin.
Garlic.
Dry garlic extract is part of the drug allohol. Allochol tablets are used for acute and chronic inflammation of the liver and gall bladder.
Tomato.
Dill.
To grow dill on a plot, you need fertile soil. Dill grows poorly on acidic and infertile soils. It is better to soak the seeds for a day before sowing, constantly changing the water. After this treatment, the seedlings will germinate faster. Dill contains essential oils, so it has a strong aroma, the seeds are especially aromatic. The composition of dill and seeds and leaves includes vitamins B 1, B 2, PP, potassium salts, calcium, iron and phosphorus. Dill is used for insomnia. It has a beneficial effect on the intestines, as it expels gases and stops fermentation. A decoction of herbs and fruits is used for inflammation of the bladder. For diarrhea, drink a decoction of dill seeds. Infusions from seeds are used for liver diseases. Dill is sown on the site starting in April 3-4 times per season. You can sow in late autumn before winter. Dill can be prepared in any way convenient for you: salted, dried, pickled, frozen. It does not lose its properties during any processing.
Watermelons.
In folk medicine, watermelon pulp and juice are often given to quench thirst during feverish conditions. The diuretic effect of watermelon is well known. It is recommended to eat it for edema associated with diseases of the cardiovascular system and kidneys. For liver diseases, watermelon juice nourishes the liver tissue with easily digestible sugars.
Eggplant.
Melon.
In folk medicine, melon is sometimes used as a mild laxative for constipation and hemorrhoids. A water infusion of seeds is drunk for kidney diseases.
Parsley.
As a medicinal plant, parsley has been known for a long time. Parsley has a beneficial effect on the body in case of cardiovascular diseases, kidney diseases, bladder diseases, and helps remove salts from the body. A good perfume. Parsley contains vitamins A, B, B1, B2, PP. There is more vitamin C than lemon. The amount of carotene is the same as in carrots. Many microelements such as iron, calcium, phosphorus, magnesium, sodium. Contains folic acid, inulin, enzymes. Parsley normalizes metabolism in the body, burns fat, is used as an antipyretic, is used for fluid retention in the body, and strengthens blood vessels. Parsley is used for diseases of the thyroid gland, for intestinal colic, and to strengthen the gums.
Parsley root is very useful. For its normal growth, you need to remove 3-4 leaves from below. Usually parsley root is dried after cutting it into small cubes. After a mosquito, bee, or bumblebee bite, parsley leaves are ground and applied to the bite site 3-4 times every 30 minutes. Pain and swelling go away. Parsley leaves should not be cut in the morning or in wet weather. Parsley should be consumed in moderation and not overdo it, especially for pregnant women.
Radish.
Salads.
Curly light green beauties - read as a dietary product. Salads are a source of vitamins and minerals. They are valuable because they produce produce in early spring. Lettuce leaves contain a lot of vitamin C, carbohydrates and organic acids. Salad is rich in minerals such as iron, boron, copper, potassium, sodium, calcium, magnesium. Salad helps improve digestion and remove cholesterol from the body, thereby preventing the occurrence of atherosclerosis. Regular consumption of salad reduces high blood pressure. Fresh lettuce juice is used as a remedy against chronic gastritis. Lettuce juice also contains the alkaloid lactucin - this substance has a calming effect on the nervous system. An infusion of lettuce leaves is recommended for insomnia. Endive salad contains inulin. This salad is useful for people with diabetes.
Peppermint.
For medicinal purposes, peppermint leaves are used internally in infusions and decoctions for various gastric diseases, as a means of improving digestion, against intestinal spasms, against nausea and as an analgesic.
Potassium helps regulate acid-base and water balance in the body.
5. Research part
During my research, I decided to find out how many people grow vegetables in their gardens and whether they are familiar with their medicinal properties. For this purpose, a questionnaire was compiled with the following content:
Questionnaire for students
1.What vegetables do you grow in your garden? Write it down. ______________
2.What benefits do they bring? Write it down. __________________________________________________________________
3.Which vegetables have medicinal properties? __________________________________________________________________
4.What diseases are they used for? Write it down. __________________________________________________________________
I interviewed 40 students in grades 3-4.
During the survey, I found out that all students and their parents grow vegetables in their gardens.
The popularity of growing various types of vegetables can be seen in the diagram:
38 people know about the benefits of vegetables, only 2 people do not know. Moreover, 37 people know about the medicinal properties of onions, garlic, carrots and beets, and 3 people do not know. No one knows about the medicinal properties of other vegetables.
To question 4: “What diseases are vegetables used to treat?” 35 people know and 5 people don’t know. Moreover, they know about the use of onions, garlic, carrots, and beets.
Of the total number of vegetables, only a small part of the vegetables grown in gardens is used as medicine by students and their parents. The children do not know about the medicinal properties of other vegetables.
To help my classmates learn more about the medicinal properties of vegetables, I developed and taught a class lesson “Medicines from the Garden” (Appendix 1). She compiled a didactic manual for lessons on learning about the world, which included riddles and poems about vegetables, recipes for their use to treat various diseases (Appendix 2).
6.Conclusion
In the course of my work, I became acquainted with the medicinal properties of some vegetables, such as cucumber, tomato, eggplant, potato, radish, pumpkin, onion, carrot, sorrel, radish, corn, beans, beets, pepper, garlic, peas, rhubarb, zucchini, horseradish.
Having studied the healing properties of vegetables and their effect on human health, I came to the conclusion:
You should grow as many different types of vegetables at home as possible.
Vegetables contain many vitamins.
Many vegetables can be used as medicines in the treatment of various diseases.
List of used literature:
info @ligakulinarov.ru
Suleymanov G. “Pharmacy on the beds”, Perm, Editorial and publishing enterprise “Poliprint”, 1992.
Borovoy B.M. “Pharmacy in the garden”, Leningrad, Lenizdat, 1972.
Maznev N. I. “Pharmacy in the garden. Vegetables for 100 diseases”, House 21st Century, Ripol Classic, 2011.
Rychkova Yu.V. “Pharmacy in the garden. Medicinal plants in your garden", M.: RIPOL Classic, 2005.
Internet resources:
www.miragro.ru
http://www.susna.ru/tag/apteka-na-gryadkah/
http://xello.ru/lekarstva-gryadki/p-3/
Feedback from the manager
for research work
"Medicines from the Garden"
The relevance of this work is that any plants benefit humans.
Anna actively discussed the topic and purpose of the project, studied a large amount of literature, conducted a survey with students in grades 3-4, processed the results, compared and analyzed information. After processing the materials, she independently formulated conclusions. For her classmates she prepared and taught a class hour “Medicines from the Garden”
The children were interested to find out what medicinal properties vegetables grown in the garden beds have. Therefore, the topic of this project was interesting to them. The students gladly took part in the survey and tried to help Anna search for literature about some vegetables.
This work on studying the medicinal properties of vegetables contributed to the formation in Anna of such moral qualities as love and respect for nature, concern for human health.
The manual “Medicines from the Garden” prepared by Anna can be used in world knowledge lessons as additional literature and in extracurricular activities; this will help children learn more about the beneficial properties of vegetables and their use in the treatment of various diseases.
Annex 1
Appendix 2
Carrot
An orange root sits underground,
It stores a storehouse of vitamins,
Helps children become healthier
What kind of vegetable is this, can you tell?
History of the origin of carrots
In ancient times, carrots were grown not for their tasty roots, but for their fragrant leaves and seeds.
According to ancient sources, carrot root was first used as food in the 1st century. n. e. , and modern carrots were brought to Europe in the 10th-13th centuries. It is known that carrots then had a completely different color: they were yellowish-white or lilac. Orange carrots first appeared in Holland in the 17th century.
Medicinal properties
In folk medicine, carrot juice mixed with honey is used for colds, coughs and hoarseness. For hemorrhoids, it is recommended to drink tea from carrot tops.
Since ancient times, fresh carrot skins have been used to treat frostbite, burns, purulent wounds and ulcers.
Currently, an extract called daucarin is obtained from carrot seeds. It has an antispasmodic effect and dilates the coronary vessels. Contains copper, potassium, iron and other minerals.
Copper plays an important role in providing immune protection, including anti-radiation and anti-cancer protection, and is involved in energy metabolism and hematopoiesis.
Cabbage
I was born to glory
The head is white and curly.
Who loves cabbage soup -
Look for me in them.
History of the origin of cabbage
Cabbage is one of the most important vegetable plants. Researchers believe that cabbage was introduced into cultivation in prehistoric times. Archaeological finds indicate that people used cabbage back in the Stone and Bronze Ages.
The ancient Egyptians also grew cabbage, and later the ancient Greeks and Romans began to grow it. Cabbage was popular in ancient Greece and Rome for its medicinal and nutritional qualities.
Medicinal properties
The discovery of its antiulcer properties played a major role in the medical fate of cabbage. Fresh juice promotes scarring of ulcers. The daily dose of juice is 5-6 glasses, which are drunk in equal portions in 3-4 doses 40-50 minutes before meals. The course of treatment for gastric and duodenal ulcers lasts about a month, and if necessary, it can be extended.
Fresh cabbage juice diluted with warm water is used as a gargle for inflammatory diseases of the mouth and throat. Even in ancient Rome, red cabbage juice was considered a good remedy for lung disease. This juice is still recommended to be used against coughs and hoarseness, taking a teaspoon several times a day.
Cucumber
In the summer - in the garden,
Fresh, green,
And in winter - in a barrel,
Strong, salty.
History of the origin of the cucumber
Cucumbers began to be grown as a vegetable crop more than 6 thousand years ago. Cucumber is even mentioned in the Bible as a vegetable of Egypt.
Cucumbers were known back in Ancient Greece, from where this culture passed to the Romans, and in the era of Charlemagne, cucumbers spread throughout Europe.
In Rus', the first mention of cucumbers was made in 1528 by the German ambassador Herberstein in his notes on a trip to Muscovy. In Rus', cucumber has become a favorite delicacy; in some Russian cities, traditional holidays are even held in honor of the cucumber.
Medicinal properties
In folk medicine, it is recommended to drink fresh cucumber juice as a sedative and analgesic for gastrointestinal colic. It is also advised to take cucumber juice mixed with honey for catarrh of the upper respiratory tract and cough, up to 2-3 tablespoons 2-3 times a day. Wipe the face with cucumber juice and a water infusion of green peel to remove acne, freckles, and age spots. The composition of cucumber includes potassium, calcium, magnesium, phosphorus, sodium, iron, copper, etc.
Beet
Although I am called sugar,
But I didn't get wet from the rain,
Large, round, sweet in taste,
Did you find out who I am? ...
History of the origin of beets
Modern beet varieties originate from wild beets growing in the Far East and India.
Beetroot as a food product has been known since ancient times: it was an integral part of the diet of the ancient Greeks, Romans, and Arabs. Initially, only the leaves were eaten, and the root vegetable was used for medicinal purposes. In ancient Rome, beet leaves soaked in wine were eaten.
In Rus', beets were baked in the oven and served with tea. There are legends according to which this root vegetable was highly valued by heroes for its ability to give strength and fight illnesses. And Russian beauties blushed their beet cheeks.
Medicinal properties
Fiber and organic acids of beets increase peristaltic contractions of the intestines, so against chronic constipation it is recommended to eat 100-150 g of boiled beets on an empty stomach. In terms of iodine content, beets occupy one of the first places among vegetables. Juice mixed half and half with honey (half a glass 3-4 times a day) lowers blood pressure.
Tomato
I grow in the garden.
And when I mature,
They cook a tomato from me,
They put it in cabbage soup
And that's how they eat.
History of the origin of the tomato
The homeland of tomatoes is South America. In the middle of the 16th century, the tomato was introduced first to Spain and Portugal, and then to Italy, France and other European countries.
For a long time, tomatoes were considered inedible and even poisonous. It has been observed that if you feed tomato tops to an animal, it may die. European gardeners bred tomatoes as an exotic ornamental plant. And only later the fruits of this plant began to be eaten.
Medicinal properties
Until recent years, it was believed that tomatoes contain a lot of oxalic acid, an excess of which has a harmful effect on salt metabolism. Tomatoes were recommended to be excluded from the diet of elderly and elderly people. The opinion turned out to be wrong. In fact, tomatoes contain a lot of oxalic acid, but much less than, for example, spinach, potatoes, and beets. Due to the presence of vitamins and potassium salts, tomatoes are recommended for use by patients with metabolic disorders, as well as those with cardiovascular diseases. Since tomatoes are distinguished by delicate fiber, they are used in nutrition for gastrointestinal diseases. Tomato juice has a detrimental effect on some types of microbes.
Pumpkin
She is the queen of all vegetables,
He is proud of his size.
Looks like a melon from a distance
The red ball is huge too.
History of the origin of pumpkin
Pumpkin is the oldest vegetable in Central America. The homeland of pumpkin is Mexico, where it began to be cultivated 5 thousand years BC. Archaeologists claim that pumpkins were grown in Peru even before the cultivation of corn. The American Indians ate pumpkins and made dishes from the hard, ripe fruits.
Wild pumpkins were discovered by Vavilov's expedition in North Africa in 1926. This find gave rise to the hypothesis that it was from there that the pumpkin spread throughout the world. Pumpkin appeared in Rus' in the 16th century: this unpretentious crop, which produces a large harvest, took root well; our climate made it possible to grow pumpkin in almost all regions.
Medicinal properties
Pumpkin pulp is used in dietary nutrition for edema associated with cardiovascular diseases and some diseases of the kidneys and bladder. The main medical value of pumpkin seeds has been preserved for about 150 years. Pumpkin seeds have a detrimental effect on worms. They are eaten raw or dried, and infusions and decoctions are prepared from them.
Garlic
It grows in the ground
Cleaned up for winter.
The head looks like a bow.
If you just chew
Even a small slice -
It will smell for a very long time.
History of the origin of garlic
The homeland of garlic is Central Asia. There are suggestions that garlic originated from the long-pointed onion, which grows in the mountains of Turkmenistan, the Tien Shan and the Pamirs.
Garlic has been grown in India since ancient times as a medicinal plant, but due to its pungent odor it was not eaten as food.
Garlic began to be grown as a vegetable crop about 5 thousand years ago. It was very popular in Ancient Greece, Rome, and Egypt. Egyptian manuscripts from these years contain references to garlic-based medicines.
Medicinal properties
Garlic phytoncides kill streptococci, staphylococci, typhoid bacteria, tubercle bacilli and other pathogenic microbes. Garlic is often used for hypertension and atherosclerosis. In these diseases, it significantly helps eliminate concomitant phenomena - dizziness, headache, insomnia, and weakened mental abilities. The dose in such cases is 2-3 small cloves of garlic per day.
Eggplant
Although he didn’t see the ink,
Suddenly turned purple
And shines with praise
Very important… 
Origin storyeggplant
Eggplant grew wild in India, South Asia and the Middle East. There you can still find the wild ancestors of modern eggplant.
This plant was cultivated more than 1,500 years ago and was grown in China and Central Asian countries. Thanks to the Arabs, this vegetable came first to Africa and then to Europe. This happened around the middle of the 15th century, but eggplants began to be grown as a vegetable crop only in the 19th century.
Medicinal properties
The dietary properties of eggplants make them one of the first places in the diet of modern people.
Although there are not very many vitamins in eggplant (C, B, B2, PP and carotene), they are very rich in minerals. It contains sodium, potassium, calcium, magnesium, phosphorus, iron.
Eating eggplants is very useful for the prevention and treatment of atherosclerosis, as it helps remove cholesterol from the blood and vessel walls.
Pepper
It happens, children, different -
Yellow, grass and red.
Sometimes it’s hot, sometimes it’s sweet,
You need to know his habits.
And in the kitchen - the head of spices!
Did you guess it? This…
Origin storybell pepper
Bell pepper - one of the oldest vegetables, which is more than 9 thousand years old - came to us from America. Archaeological excavations in Peru, Mexico and Central America have shown that pepper was cultivated and eaten here at the dawn of agriculture six thousand years BC.
Medicinal properties
Bell peppers contain more vitamin C than lemons and even blackcurrants. B vitamins, which are contained in sweet peppers, are useful for insomnia and general fatigue of the body, memory loss, stress and depression, and diabetes. Vitamins P and C help strengthen the walls of blood vessels. Zinc, iron, calcium, iodine, magnesium, phosphorus, and other trace elements that make up bell peppers are essential for anemia, osteoporosis, dysfunction of the sebaceous and sweat glands, as well as vitamin deficiency. The substance capsaicin contained in bell pepper stimulates the appetite, and also stimulates the functioning of the stomach and pancreas, lowers blood pressure, and prevents the formation of blood clots.
Ten clothes tightly dressed,
He often comes to us for lunch.
But only you call him to the table,
You won’t even notice how you shed tears.
History of the origin of the onion
Onions are one of the most ancient vegetable crops, known back to 4 thousand years BC. Onions come from the mountainous regions of Central Asia. In Ancient Rome, it was grown for the needs of the army in special areas by specially trained people. Onions were considered a universal remedy.
Medicinal properties
Onion juice dissolves kidney stones and even stones, lowers blood sugar. In folk medicine, baked onions are used to treat boils, and freshly prepared gruel cleanses purulent wounds. Onion phytoncides treat flu-like runny nose (put pieces of cotton wool moistened with fresh onion juice into the nose 3-4 times a day for 10-15 minutes). Onions contain vitamin C, a group of B vitamins, including folic acid. Onions contain zinc, which improves immunity, fights viruses, it is used to increase the body's resistance to viral infections, for the prevention and treatment of scurvy, and as an anthelmintic. Fresh onion juice is mixed with honey and taken for coughs and bronchitis. Onion juice is used for fungal skin diseases, against mosquito bites, and for the treatment of dermatitis.
Zucchini
Grows very long
And it takes up half the garden bed.
This vegetable is pumpkin brother,
In the summer everyone eats it.
History of the origin of zucchini
Zucchini was brought to Europe from America in the 15th century. The Iroquois Indians have been eating squash for ten thousand years, it was their main food along with pumpkin, beans and corn.
Initially, only zucchini seeds were eaten in Europe. Since the 18th century, zucchini has spread throughout the Mediterranean and began to be used in the cuisines of many nations, especially in Italy.
Medicinal properties
Zucchini rarely causes allergies, so it is very useful for children. Pediatricians recommend zucchini dishes as first complementary foods. Zucchini is valuable because it is rich in mineral salts, which are very important for metabolism in the human body. The ratio of potassium to sodium in zucchini is 150:1, which has a beneficial effect on the body's water balance and helps get rid of excess fluid. Zucchini contains a small amount of organic acids, its fiber is delicate and does not cause irritation to the stomach and intestines, therefore zucchini dishes are recommended for those suffering from gastrointestinal diseases and patients with diabetes.
Salad
Salad without lettuce –
one disorder.
Lettuce in the garden
The abyss is not given.
We'll pick lettuce leaves
And quickly tear it into a salad bowl.
Medicinal properties
Curly light green beauties - read as a dietary product. Salads are a source of vitamins and minerals. They are valuable because they produce produce in early spring. Lettuce leaves contain a lot of vitamin C, carbohydrates and organic acids. Salad is rich in minerals such as iron, boron, copper, potassium, sodium, calcium, magnesium. Salad helps improve digestion and remove cholesterol from the body, thereby preventing the occurrence of atherosclerosis. Regular consumption of salad reduces high blood pressure. Fresh lettuce juice is used as a remedy against chronic gastritis. Lettuce juice also contains the alkaloid lactucin - this substance has a calming effect on the nervous system. An infusion of lettuce leaves is recommended for insomnia. Endive salad contains inulin. This salad is useful for people with diabetes.
Since ancient times, there has been an opinion that the milky juice of lettuce has a calming and analgesic effect. Observations of patients with chronic gastritis, gastric and duodenal ulcers showed that treatment with fresh lettuce juice led in many cases not only to improved well-being, but also to scarring of the ulcers.
Parsley
Every old lady knows:
There is parsley in the garden.
It will taste a hundred times better with it
Soup, okroshka and salad.
Origin storyparsley
Parsley is native to the Mediterranean coast, where it is still found in the wild. Mentions of parsley can be found in the myths of the ancient Egyptians. In Ancient Greece, parsley was called “growing on stones”, as it is unpretentious in care, and the ancient Romans successfully used it both in cooking and in medicine.
Medicinal properties
Parsley has a beneficial effect on the body in case of cardiovascular diseases, kidney diseases, bladder diseases, and helps remove salts from the body. Parsley normalizes metabolism in the body, burns fat, is used as an antipyretic, is used for fluid retention in the body, and strengthens blood vessels. Parsley is used for diseases of the thyroid gland, for intestinal colic, and to strengthen the gums.
Parsley root is very useful. For its normal growth, you need to remove 3-4 leaves from below. Usually parsley root is dried after cutting it into small cubes. After a mosquito, bee, or bumblebee bite, parsley leaves are ground and applied to the bite site 3-4 times every 30 minutes. Pain and swelling go away.
Radish
Long Mavra is tough and clumsy,
Evil to everyone, but sweet to everyone.
Origin storyradishes
Radish is a plant known to people since time immemorial. Egypt and China are considered its homeland, from where it came to Ancient Greece, and then to other European countries. The Greeks brought as a gift to Apollo the three main, in their opinion, root vegetables - beets, radishes and carrots. Radish was brought to Russia and Ukraine from the Mediterranean coast.
Medicinal properties
Radish has been used everywhere and since ancient times in medicine. For whooping cough, catarrh of the upper respiratory tract and bronchitis - radish juice with honey (1:1). As a choleretic agent, drink black radish juice diluted with water 30-40 minutes before meals. Radish is also popular in the treatment of poorly healing wounds and ulcers. The juice is used for rubbing sore spots for rheumatism, radiculitis, and neuritis. For rheumatism, the following mixture is sometimes prepared: 3 volume parts of radish juice, 2 parts of honey, 1 part of vodka and a little salt (1 tablespoon per 0.5 liter of mixture). Afterwards, baths (preferably before bedtime) rub the sore joints.
