Saffron

Calories, kcal: 310 Proteins, g: 11.4 Fats, g: 5.9 Carbohydrates, g: 65.4

Saffron is a genus of perennial bulbous herbaceous plants of the Iris family. Translated from Arabic, the word "saffron" means "yellow". It has a bitter-spicy taste and a strong characteristic aroma.

Saffron - dried stigmas of saffron sowing flowers, used as a spice and orange food coloring.

Calorie content of saffron

The calorie content of saffron is 310 kcal per 100 grams of product.

Saffron composition

In the chemical composition of saffron, you can find a large amount of B vitamins, vitamins A, C, sugars, fatty oils, gums, glycosides, lycopene, carotenoids, fiber, as well as potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.

Useful properties of saffron

Until now, saffron is a remedy that treats many diseases. In medicine, it is used for the production of eye drops, medicinal tinctures, essential oils that heal the respiratory system and normalize sleep.

Saffron has an analgesic, diuretic, diaphoretic, anticonvulsant (calorizator) effect. In reasonable quantities, it improves skin condition, stimulates appetite and helps to improve the functioning of the digestive system, cleanses the kidneys, bladder, relieves hangover syndrome. It is also useful for the cardiovascular, respiratory and nervous systems.

It has also found its application in folk medicine. Saffron lotions are used for severe headaches, insomnia and ear infections.

Contraindications and harm to saffron

It is contraindicated to use saffron for people with diabetes mellitus, pregnant women, with some diseases of the cardiovascular system. It is also worth noting that it is a potent drug that, when consumed in large quantities, can cause poisoning and, in some cases, death.

Saffron in cooking

Saffron is widely used in cooking; it is added to baked goods, pilaf, soups, sauces, side dishes, meat and fish dishes. In Italian cuisine, saffron is added to paella and risotto, in France it is used in the preparation of fish soup and other fish dishes; in the Middle East, it is added to transparent soups, as well as rice, lamb and lamb dishes.

The ability of saffron to color dishes is used in the preparation of confectionery, buns, muffins, cookies, creams (calorizer). And also dishes from poultry, meat, stuffed and boiled fish, soups, cheeses, butter, and for flavoring coffee, teas, liqueurs and soft drinks.