If you are fond of eating, the kenikir leaves could have been unfamiliar to you. The Kenikir leaves are not true one vegetable that is commonly eaten by Indonesian people. Do you know unless the leaves Kenikir have many benefits for health?
The Kenikir leaves, or Cosmos caudatus, also known as Ulam Raja, or the lineage of the king. Commonly eaten in the state of raw, steamed, or used to spice up the flavor of food. The leaves Kenikir have a high nutritional value, so it is beneficial for the body.
Here are six benefits of Kenikir Leaf:
In laboratory tests, the Kenikir leaf is found to support a decrease in blood sugar
The content of vitamin C inside the leaf kenikir very high, especially higher than other vegetables. Inside the body vitamin C acts as an antioxidant, which can ward off free radicals
Consumption of kenikir leaves in long periods of time, caused the body to process prostaglandins, substances that play an important role in wound healing and tackling inflammation
Antifungal and antibacterial
From laboratory tests, Kenikir leaves were found to ward off the following bacterial and fungal infections: Stahphylococcus aureus, Escherichia coli, Pseudomonas Aeruginosa, Bacillus subtilis, and also fungus Candida albicans
Controlling blood pressure
The Kenikir leaf can control the blood pressure together to withstand the frequency of increased heart rate.
Elderly people, especially after menopausal women, are prone to bone impairment. The Kenikir leaves can support maintaining volume, shape, and bone density. In addition, Kenikir leaves also contain a variety of minerals that are beneficial in the regeneration of bones.
Many are not the benefits of fitness derived from Kenikir herbal leaves? You can just try to make the leaves Kenikir as members come from your diet. The Kenikir leaves can be eaten raw, but don't forget to first clean it together yes. In addition to fresh vegetables, kenikir leaves can also be steamed or stir-fried. Of course, we want to acquire as many nutrients as you can from Kenikir leaves. The trick is to not process or cook kenikir very long leaves. Increasingly cooked, so many percentage of the nutritional is missing.