Nutritional value of bay leaf

The fragrant lavrushka leaf is one of the most easily recognizable culinary spices and has been used since ancient times. According to legends, the laurel was considered the tree of the Sun God. The bay tree is a tall, conical, evergreen tree that grows up to 30 feet in height. Yellow or greenish, star-shaped flowers appear in early spring, which then turn into dark green or purple berries. The dense, skin-like leaves are elliptical and about 3-4 inches long. A few facts about bay leaf:

  • Lavrushka was highly valued by the Greeks and Romanians, who symbolized wisdom, peace and patronage.
  • The spice contains many volatile active ingredients, such as a-pinene, ß-pinene, myrcene, limonene, linalool, methylchavicol, neral, eugenol. As you know, these compounds have antiseptic, antioxidant properties, and also promote digestion.
  • Fresh leaves are very rich in vitamin C. This vitamin (ascorbic acid) is one of the most powerful antioxidants involved in the release of harmful free radicals from the body. Ascorbic acid also enhances immune function, has a wound healing and antiviral effect.
  • Bay leaves contain many vitamins, including niacin, pyridoxine, pantothenic acid, and riboflavin. This B-complex of vitamins helps with the synthesis of enzymes, the functioning of the nervous system that regulates metabolism.
  • The effect of infusion of lavrushka is known for stomach problems, namely ulcers, as well as flatulence and colic.
  • Lauric acid, found in bay leaves, has insect repellent properties.
  • Lavrushka essential oil components are used in the traditional treatment of arthritis, muscle pain, bronchitis and flu symptoms.

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