Despite its unattractive, is one of the foods richest in vitamin C, is a herbaceous plant of the same family that beets and is characterized by having broad leaves, pointed and very tender.
Found in nutritional intake that is low in calories, rich in beta carotene, vitamin C and E and B complex (thiamine, riboflavin, B6 and folate) as well as minerals such as lutein and zeaxanthin.
Being a dark green food, it helps us, as we have said on another occasion, to improve bowel function, maintain healthy vision, to prevent cardiovascular disease, some cancers (colorectal, lungs, skin, mouth, stomach, ovary, prostate, and breast).
At the time of consumption must be taken into account to select the bright green and even, their leaves must be fresh, discard those that are soiled, leaves little rough and intense color. The can be kept in a plastic bag, previously drilled, or wrapped in plastic wrap, allowing us to keep the plant in the refrigerator for at least two weeks. You can also whiten your freezer after leaves.
To take into account when cooking, lose a certain amount of vitamins, so it is recomndable, cooking with minimal liquid or vapor preferentemete. Otherwise, eat them raw, washed well in salads, as we see in the picture.
