ריגלה

שלום מה ידוע לךך על ירק זה?י כי יש המשבחים מכיל המון אומגה 3 ויש האוסרים לאוכלו חומצה אוק'סליט בגללה מה דעתך והאם יש מחקרים בנושא?י האם בישולה או אידוייה יחסלו את הטוב שבה...?י תודה או פשוט לאכול שתי ענפים מדי פעם

דן שלום, לא הרבה, אבל מצאתי חומר באנגלית. מקווה שאין לך בעיה לקרוא. אני ממליץ להשתמש בצמח בסלט, יחד עם ירקות ירוקים למיץ ירקות וגם בבישול ובאידוי. בישול או אידוי "מחסלים" את החומצה האוכסלית, אבל לא פוגעים במינרלים הרבים שיש בו וגם חלק מהויטמינים נשאר. להלן המידע מויקיפדיה באנגלית: Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular[4]) than any other leafy vegetable plant. Simopoulos states that Purslane has 0.01 mg/g of eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish, some algae and flax seeds.[5] It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[6] 100 grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid.[7] One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A. One half cup of purslane leaves contains as much as 910 mg of oxalate, a compound implicated in the formation of kidney stones. However, note that many common vegetables, such as spinach, also can contain high concentrations of oxalates. When stressed by low availability of water, purslane, which has evolved in hot and dry environments, switches to photosynthesis using Crassulacean acid metabolism (the CAM pathway): at night its leaves trap carbon dioxide, which is converted into malic acid (the souring principle of apples), and in the day, the malic acid is converted into glucose. When harvested in the early morning, the leaves have 10 times the malic acid content as when harvested in the late afternoon, and thus have a significantly more tangy taste. [edit] Medicinal usage Portulaca oleracea showing blooms. Seed pods, closed and open, revealing the seeds. Known as Ma Chi Xian (pinyin: translates literally as "horse tooth amaranth") in Traditional Chinese Medicine, it is used to treat infections or bleeding of the genito-urinary tract as well as dysentery. The fresh herb may also be applied topically to relieve sores and insect or snake bites on the skin.[8] Eating purslane can dramatically reduce oral lichen planus.[9] בהצלחה צביקה קורן