Honeysuckle is a perennial shrub with pleasant tastes of elongated streaks of intense blue with a bluish appearance appearing on the branches in late June-early July. It grows on the territory of Eastern Siberia, Korea, China, the Far East in moist and marshy areas, seaside sands. Edible species of honeysuckle are used for culinary purposes, the benefits and dangers of which will be described in this article.
Edible Honeysuckle
It determines, first of all, the chemical composition. Berries contain fructose, sucrose, glucose, organic acids, pectins and tannins, vitamins - C, A, group B, minerals - copper, phosphorus , calcium, potassium, iodine, magnesium, etc. These berries absolutely do not contain fat, and their calorific value is only 30 Kcal per 100 g. The taste of honeysuckle edible something resembles the taste of blueberries.
The useful properties include:
- improving blood properties, lowering blood pressure and heart rate. Included in betaine helps to reduce the level of "bad" cholesterol in the blood;
- normalization of the concentration of glucose in the blood, which is very important for diabetics;
- antibacterial and antiseptic action. Dried fruits are natural antibiotics, decoctions and infusions of which are useful for taking colds, flu and other seasonal infections;
- a lenient action. The fruits of honeysuckle allow normalizing intestinal motility and relieve constipation;
- Ability to fight excess weight . Dietary properties of fruits give grounds to use them in the menu of dietary diets;
- choleretic and diuretic action. Fruits are indicated for use in the treatment of diseases of the gallbladder, urinary infections, etc.
According to their taste and healing characteristics, they are distinguished by such kinds of edible honeysuckle as nymph, amphora, long-fruit, moraine, violet, fianit, etc.