Sea buckthorn nutritional value
Sea buckthorn is one of the herbs that has become widely known, and it’s been used since antiquity for its healing and powerful tonic properties. Historically, the sea buckthorn is found in the writings of Dioscorides, but its existence is over 5,000 years. The references to this herb are not limited to ancient Greece, but there are both in classical Tibetan and Chinese medicine.
The plant is spiny and deciduous, with a height that can reach 4 meters. Its leaves are light green – gray and oblong. The fruit is round or oval, while the color varies depending on its maturity, from yellow to red.
The fruits of the herb is rich in organic acids, minerals such as sodium, iron, magnesium, phosphorus, copper, potassium, selenium, zinc and calcium, amino acids, vitamins C, A, B, K, P & E, carbohydrates, phytosterols, carotene flavonoids, ω-3, 6, 7, 9 and fatty acids. The seeds contain essential oil valuable to the human body. Its nutritional value and the many uses for which it is appropriate, established it as one of the most important superfoods in the world.
The herb is very easy to be cultivated, even in our garden, and the cultivation is not demanding. Sea buckthorn is durable and easily adaptable to climate and soil, with sensitivity to heat and drought. Of course, like many other herbs, to produce fruit it is needed to have a male and a female plant, and the fruit can be eaten after 3 to 5 years, when the plant is sufficiently matured. It is widely grown in USA, Asia and Europe.
Useful parts of sea buckthorn, are the seeds and fruits of the plant, while with lower therapeutic and nutritional value, you can use the leaves.