Benefits Chicory – it turns out there are a lot of benefits such as Chicory for Caring Eyes, Against Cholesterol and Avoiding Heart Attacks.
Basically Usefulness Chicory is a restorer of food energy. This is because Chicory has a high iron levels + contains magnesium, not like flesh that holds the potential for harm if eaten excessively.
Chicory Benefits to Prevent Osteoporosis
From the content of Chicory are vitamin K in cabbage may regulate bone protein and calcium in the bones.
Benefits Chicory for Preventing heart disease
Vitamin E, beta-carotene and vitamin C in cabbage, very good for cholesterol and prevent heart disease. All three of these substances are very beneficial for preventing oxidation of LDL cholesterol. Sawi also contains niacin which serves minimize ateroskerosis process, and ultimately decrease the likelihood of heart attacks.
Benefits Chicory for Cornea Eye To Maintain Healthy
With the presence of vitamin A will make epithelial cells secrete keratin, a protein that is insoluble in the epidermis and not mucus.
Chicory Benefits to Prevent Anemia
Containing folic acid in the synthesis of nucleoprotein function is the key formation and grain production of red blood in the bone marrow.
Benefits Chicory for Smooth Skin
The content of vitamin E in the mustard can serve as a major antioxidant in cells. The George Mateljan Foundation (2006) classifies the category of excellent mustard as a source of vitamin E.
Benefits of Chicory to heal wounds, and Endurance Body
Because it contains vitamin C in cabbage is almost equivalent to orange. Composition 1 cup mustard enough to meet 59 percent of the body’s need for vitamin C per day.
Chicory Benefits to Prevent Diabetes Mellitus
Calcium is one of the most important mineral needed by the body that can lower cholesterol and sugar.
Chicory benefits to counteract various cancer
The existence of Indole and isothiocyanate serves to reduce the potential for cancer, because the ability of the two components that regulate enzymes that detoxify the liver function. From some of the results of epidemiological studies, Park and Pezzuto (2002) reported that the consumption of the genus Brassica vegetables (including cabbage) may reduce the risk of various cancers, namely breast, prostate, kidney, colon, bladder and lungs. While sulforan which of publication in the Journal of Nutrition in 2004 showed that the content of sulforan are abundant in Brassica group is very effective at preventing the growth of breast cancer cells.