Since April end till June ending is having golden time for gardeners for growing squashes, as very rich harvest from and easy to care. They are raw keeping long time, not loosing taste and nourishing qualities. And harvest good getting you are for an all summer, good working an on opened soil, and greenhouses .This is beginning list for an all yes for benefit his, and about other pluses reading here.
Thanks for his low calorie squashes are dietic product with appreciated healing effects, in his structure having: Proteins, carbohydrates, saccharides, ash, fats, meal s fibers, non-saturated fatty acids, organic acids, water. Vitamins C, B9, PP, H, B3, B6, A, B1, B2 and minerals as calum, calcium, phosphorus, natrium, iron. Thanks for this structure fresh squashes are satisfaction daily needing for human s organism in useful substances. Low calories for squashes and theirs ideal assimilating created these vegetables a favourite and popular for those, who having keeping normal weight in norm.
Healing his effects, having a good affecting on human s organism, they are soft stimulating stomach work, bowel, healing mucuses membranes, normalizing bowel microflora, soft diuretic, helping proteins absorbing. Meal s fibres of fresh squashes are absorbing and removing toxins, salt, water from organism, thus they are benefit for peoples in obesity, edemas. Juice of raw cabbage calming nerve system, and normalizing sleep, petals infusion of squash helping in skin diseases, and benefit for hypertension, liver, kidneys, theirs regular using giving a normal condition for heart muscle and good preventing cardiovascular diseases.An anti-allergic, anti-anaemic, cholagogue they are having as affecting on blood creation, preventing atherosclerosis preventing and lowering cholesterol, and containing iron in squashes improving blood structure and increasing ability to holding oxygen, that allowing for you easy enduring physical loads.
A best and benefit is raw squash, and in young, ripe kinds having nicotinic acids, calium, thiamine, riboflavin, micro-elements. Young squash a benefit with peel, where having bio -stimulants, not cleaned raw squash with tender green pulp is more benefit, than boiled or over ripped. But also in raw squash having contraindications: Avoiding using in stomach and bowel ulcers, gastritis, high acidity, and not eat raw squash in kidneys diseases,where destroyed removing from organism calium.
Also squashes using in cosmetology, using chopped mass and juice of fresh squashes in mask structure restoring dried skin and preventing wrinkles forming. But rubbing in the skin of head before wash a juice of fresh squashes improving hairs conditions, and delaying displaying graying hair.
Why to cook meal better in multi-cooker?
A meal from multi-cooker benefit, that using minimal qualities for oil, fats. And meal in this pot warming are same, says, spices here needing less and ingredients in multi-cooker stewing in an own juice, without oil, water, and taste reminding, like a meal from Russian oven, soups, porridges getting are most stewed.
Cucumber is a not bad product.
Many peoples thought his is taste, but not benefit for healthy meal. Its wrong, Yes, fresh cucumbers having lots of vitamins, and other biologic substances, that is a kind for benefit vegetable. A protein meal absorbing better with cucumber and better combine his with meat, and fish dishes, as cholagogue, choleretic, as creating their in dietic meal for peoples, suffering with kidneys diseases, cardiovascular and gastric, bowel.



