The ancient Egyptians and Greeks considered rattan a sacred plant with aphrodisiac properties.
Source: B92 Tuesday, 21.11.2023. | 10:42 -> 13:26
Photo: Brent Hofacker/Shutterstock
Rattan 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 underestimated compared to kale, cabbage, Swiss chard or spinach.
Ratan contains substances that activate the production of enzymes in the liver and thus helps to neutralize cancerous cells. Studies show that people who eat large amounts of rattan 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.
Ratan as a protector against ovarian cancer
Rattan is also rich in a flavonoid called maempferol. Research shows that women have a 40 percent lower risk of ovarian cancer if they consume higher amounts of maempferol. Apart from rattan, this substance is found in green onions, onions, broccoli, leeks, spinach and blueberries.
Ideally, you should eat ratan 3 to 5 times a week. In order to get the most out of rattan, you just need to boil it for 5-10 minutes and season it with sea salt, olive oil, and lemon. You can also add garlic and pepper.
Carotenoids from rattan reduce the risk of developing cataracts
Rattan 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.
Rattan is rich in vitamins A, C, B6, but also magnesium, cellulose, calcium, and copper. The combination of vitamins, minerals and other nutrients makes rattan 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. Everything stays in the fridge for up to five days. roll it up so that you squeeze out the air as much as possible with the transparent foil. That way they won’t wither, go stale and lose valuable ingredients.
The New York Times wrote about rattan
That this ancient Mediterranean vegetable is popular in the world is evidenced by the fact that the prestigious New York Times ranked rattan among the healthiest and most expensive foods, for which, due to its exceptional nutritional and healing properties, fans will spend up to a hundred dollars. This plant 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 rattan is coming back to our restaurants.
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