Spinach and Vegetable Salad

Description

Spinach is rich in vitamins, trace elements, and minerals, as well as oxalic acid. This vegetable contains carotene, vitamins B7, PP, C, tocopherol, calcium, copper, iron, potassium, magnesium, manganese, and more. Despite the abundance of beneficial nutrients, the presence of oxalic acid necessitates cautious consumption of this vegetable in the diet, as this acid can deplete calcium, potentially leading to its deficiency in the body. Spinach is also contraindicated for those with high acidity in gastric juice. The wealth of nutrients in this vegetable, when consumed in excess, can impair digestion, as biologically active substances may conflict with each other. It is advisable to consume this vegetable no more than 2-3 times a week, and for those with gastrointestinal issues, 1-2 times a week, depending on the nature of the disorders. If one adheres to a balanced diet and consumes spinach in moderation, it can provide significant health benefits. Its bio-complex can help strengthen mucous membranes, normalize hormone synthesis, activate carbohydrate metabolism (which is especially important for those with excess weight), alleviate sluggishness in the stomach, relieve diarrhea, eliminate excess water from the body, improve vision, boost immunity and potency, calm nerves, and enhance mood. Fresh spinach can be used to make salads in combination with other vegetables. It can be blanched, and to improve the absorption of its beneficial nutrients, a little vegetable oil can be added to salads and during cooking.

Ingredients

• Spinach - 3.5 oz
• Sweet Pepper - 1 piece
• Black sesame seeds - 1 tablespoon
• Cucumbers - 2 pieces
• Soy Sauce - to taste
• Flaxseeds - 1 tablespoon
• Olive Oil - 2 spoons

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