Doctors have listed the nutritional properties of Bay leaf

This spice is used in a very long time.

Bay leaf – an aromatic spice used in cuisines around the world. The plant belongs to the Lauraceae family and settled in Asia. The elliptical leaves are hard and thin. After drying, the most widely used part of the plant is the leaf, although the fruits are also fragrant and useful.

Experts have told that the ancient Greeks and Romans believed Bay leaves are a symbol of wisdom, peace and protection. Nowadays they are known as an important spice, for dishes bringing an important plant compounds, minerals and vitamins that are beneficial to human health.

In hot water, dry Bay leaf is able to allocate myrcene, limonene, nonal, methylcatechol, alpha-tocopherol, acetate geraniol and other nutrients. These compounds have strong antiseptic and antioxidant properties, aid digestion.

The leaves are an excellent source of ascorbic acid known as vitamin C is a powerful antioxidant and immunostimulant with therapeutic and antiviral effect. The high content of vitamin A, only 10 g contains more than 20% of the necessary daily requirement. In addition to being a powerful antioxidant effect, vitamin a is also necessary for good vision. It is believed that this vitamin has anti – cancer properties. it helps protect the lung tissue and the oral cavity against the development of tumours.

Substances such as Niacin, pyridoxine, Riboflavin and Pantothenic acid are able to carry an important role in enzyme synthesis, nervous system functions, and regulating metabolism.

Bay leaf – good source of minerals copper, potassium, calcium, manganese, zinc and magnesium. Potassium is an important ingredient in the function of cells and body, supports heart rate and monitors blood pressure. Manganese and copper are cofactors for the antioxidant enzyme superoxide dismutase.

Iron is the most common: for 10 g of dry weight Bay leaf contains approximately 4.3 mg of iron, which is more than 50% of the required daily dose. Iron is essential for the production of red blood cells and adequate distribution of oxygen and nutrients from the blood.