Chicory: advantage and harm, useful properties.
Coffee from chicory β horror of the childhood, cheap drink which the people drank on poverty and because of scarcity of the range of the Soviet shops, well as carrot tea in war. And now all on the contrary: many outright were fond of chicory, of own will.
Chicory is known as coffee substitute long ago. But besides: if before it saw mainly because normal coffee in our shops wasn’t, now it is drunk with pleasure and on love. From the section of diabetic and dietary products of coffee from chicory I removed on shelves with the “status” range.
The choice of drinks on the basis of chicory is great, and for the sake of improvement and enrichment of taste producers let out soluble chicory with various additives β a sea-buckthorn, cowberry, bilberry, cinnamon, a dogrose. There is a chicory packaged – it can be made as tea, and there is a chicory ground.
Chicory: advantage and harm
Plant chicory β a well of poleznost. Roots of chicory contain ΡΠΈΠΊΠΎΡΠΈΠ½, inulin, is well-cared, proteins, fats, pectin, vitamins C, B1, E, fat, gum, essential oil, pitch, tannins, mineral salts and a large number of microcells. To some extent, and coffee from chicory can be considered as medical drink.
Sometimes speak about harm of chicory. The matter is that if to use it excessively and every day β after a while it is possible to receive excessively blown up vessels.
Besides, you shouldn’t forget and about chicory use time. In the morning in small doses it will be the toning and invigorating means. And in the evening chicory can help to calm the nervous system overexcited in a day.
Chicory: how to use
Drinks from chicory are popular in Europe long ago, the fried root of chicory there crushed add to coffee. Cook for children drink from a tsikorny root with addition of milk or cream. In Estonia cook egg coffee and put chicory in fruit tea. And in Latvia cook cold drink from a tsikorny root with addition of honey, a lemon and apple juice.
It is useful to drink chicory with milk as it improves digestion of milk four times.
However it not all. Ground chicory can be added to pastries, especially to keksovy dough. Some teaspoons of chicory need to be parted in a small amount of water or milk, and it is better to sift together with flour, or to add to oil and egg mix. Ground chicory will give to pastries nut smack.
