Adjika - good and bad

Traditional Caucasian seasoning adzhika is loved by many for a special burning-spicy taste. However, not all are aware of its other nutritional properties, although some people in general are contraindicated. Therefore, it will be superfluous to learn a little more about the benefits and harms of Adjika.

The Adjika's Advantage

There are many varieties of recipes for this seasoning, although its main components are still unchanged - it's hot pepper, spicy herbs, salt. And in the composition of the product they are present in considerable quantities, affecting its nutritional qualities.

Benefits adzhiki for the body not only adherents of traditional medicine, but also dieticians. First, unlike other popular seasonings, for example, mayonnaise and ketchup, this product has a low calorie content. After all, it has no oil, no eggs, no sugar. Therefore, one hundred grams contains only 50 kcal. Secondly, due to the high content of acute components, adzhika promotes the acceleration of metabolism, and therefore helps to burn extra pounds at a more intense pace. However, the worst to eat it all needs with caution, because it perfectly stimulates the appetite . And in this case, the benefits and harms of Adjika are interconnected. Thirdly, seasoning perfectly kills germs and viruses, so it is often used to treat colds as an alternative to raspberry jam. And yet, it helps to increase the pressure, cleans the blood vessels and even helps to increase the potency of men.

Contraindications

Note again that the composition is due not only to the use of Adzhika, but also its harm to the body. It should in no case include in its menu people suffering from diseases of the stomach and intestines, hypertensive patients and cores. Also, it is not recommended to eat this seasoning for pregnant, nursing mothers, small children and allergies.