Several hundred varieties of this fruit culture are known. Plums come in different sizes and shapes, they differ in taste and color. But which ones you would not choose, definitely, they should be in our fruit menu. After all, plum has many healing and curative properties.
Demsal
Our our country plum has been hitting the shelves of markets and supermarkets since June. Due to the different maturation times, different varieties of plums are available to us until October.
Awa hilbijêrin
Choose elastic plums. If you see a light matte coating on the surface , this indicates their freshness. Plums should not be crumpled and cracked, there should be no smell of fermentation.
Taybetmendiyên bikêr
Plums contain fructose, sucrose and glucose, vitamins A, B1, B2, C, R. They are rich in potassium and phosphorus, they contain calcium, magnesium, iron, boron, manganese, copper, zinc, nickel, chromium. Plums contain pectin, tannin, nitrogenous substances, as well as organic acids: malic, citric, oxalic and salicylic.
The plum is easily digested. Its fruits contribute to hematopoietic processes, clear the stomach. They are very effective in the treatment of diseases caused by excess bile.
Plums strengthen the liver and purify the blood, removing toxins from the body.
Potassium is important, it is he who takes part in the transmission of nerve impulses, in muscle contraction, in maintaining cardiac activity and acid-base balance in the body.
Eating plums helps to remove fluid from the body, which works well against puffiness.
Thanks to vitamin P, the plum will help to reduce blood pressure and strengthen blood vessels.
And the plum will also increase the appetite and secretion of gastric juice.
Plum is also used for cosmetic purposes to rejuvenate the skin and give it elasticity.
It is contraindicated to use plums with increased acidity of the stomach and chronic diseases of the gastrointestinal tract in the acute stage. It is necessary to limit the use of plums and diabetics.
Çawa bikar bînin
Plum is irreplaceable in cooking. Meat sauces, plum wine, tinctures. Jam, jam, marmalade. Compotes and uzvary. Plum pies and sorbet. Everywhere the plum has found a use for itself!
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