The ancient Egyptians and Greeks considered rastan a sacred plant with miraculous properties.
Source: B92Tuesday, 21.11.2023. | 10:42 -> 13:26
Spinach is considered one of the healthiest foods in the world, and not without reason: it is low in calories and rich in vitamins and minerals, but it is still underrated compared to kale, cabbage, Swiss chard or spinach.
Raštan contains substances that activate the production of enzymes in the liver, thus helping to neutralize cancerous cells. Studies show that people who eat large amounts of radicchio and other plants from the same family have a much lower risk of developing several cancerous diseases such as lung, bladder, prostate, colon, breast and ovarian cancer.
Rashtan as a protector against ovarian cancer
Raštan is also rich in a flavonoid called maempferol. Research shows that women who consume higher amounts of maempferol have a 40 percent lower risk of ovarian cancer. Apart from raštan, this substance is found in green tea, onions, broccoli, leeks, spinach and blueberries.
It would be ideal to eat rastan 3 to 5 times a week. In order to get the most out of raštan, you only need to boil it for 5-10 minutes and season it with sea salt, olive oil, and lemon. Garlic and pepper can also be added.
Carotenoids from nuts reduce the risk of developing cataracts
Raštan is also known for substances called carotenoids. We highlight two carotenoids: lutein and zeaxanthin. These two ingredients act on the eyes like sunglasses and prevent eye damage from excessive exposure to ultraviolet rays. Studies have shown that these two carotenoids reduce the risk of developing cataracts.
Raštan is rich in vitamins A, C, B6, but also magnesium, cellulose, calcium, and copper. The combination of vitamins, minerals and other nutrients makes raštan a superstar of healthy food.
Before consumption, the leaves should be washed under a stream of cold water, but they should not be soaked in water because it loses water-soluble vitamins. It stays fresh in the refrigerator for up to five days. Store by using a transparent film to squeeze out as much air as possible. That way they will not wither, turn yellow and lose valuable ingredients.
The New York Times wrote about Raštan
The fact that this ancient Mediterranean vegetable is popular in the world is evidenced by the fact that the prestigious New York Times ranked rastan among the healthiest and most expensive foods, for which fans will shell out up to a hundred dollars due to its exceptional nutritional and healing properties. This herb has experienced a real boom on American menus in the last ten years, and many experts recommend it as an indispensable part of the menu. But the somewhat forgotten rastan is coming back to our restaurants.