Benefit and harm

The benefits and harms of patisson

The use of squash

Useful properties of squash are explained quite simply. He has a wide composition, which includes a large amount of vitamins b and E as well as sodium, iron, cobalt, zinc, molybdenum, etc. a Yellow fruit squash contain besides vitamin a and C. Orange squashes contain lutein, known for its immune strengthening effect. This substance is extremely beneficial for the eyesight and is an antioxidant. Lutein, once in the blood, prevents blood clots, removes toxic substances and free radicals.

The benefit of squash is that in its composition contains a unique combination of water and alkaline components, which promotes the full and optimum assimilation of proteins. Squash are recommended to be eaten in diseases of the kidney, liver, anemia, hypertension, atherosclerosis and various cardiovascular diseases.

 

 

Useful and seeds of squash, which contain large amounts of proteins. The content of lecithin seeds of squash were second only to chicken eggs. Folk medicine uses squash to strengthen the endocrine and nervous systems, noting its efficacy and safety. It is the juice of the squash with unusual and incomparable taste.

Special favor of squash celebrates modern dietetics. Calorie squash is only 19 kcal. 100 gr. In the composition of squash is abundant fiber, promotes rapid saturation and normalization of metabolic processes in the body.

The dangers of squash

The only harm of squash is that it is contraindicated in people with intestinal disorders, as they are it can only worsen.