According to the USDA FoodData Central database, pasta contains vitamins A, C and K 2-3 times more than regular Malabar spinach.
The natural vitamin C in pasta acts as a powerful antioxidant, helping the liver reduce oxidative stress, an important factor related to hepatitis and fatty liver.
A report by the National Institutes of Health (NIH) highlights that foods rich in vitamin C and carotenoids help reduce the risk of liver enzymes increasing abnormally in adults by up to 25%.
In particular, the main pillow contains chlorophyll (hex count). Chlorophyll has the ability to bind to toxic compounds in the liver and intestines, minimizing the conversion to harmful substances and promoting excretion through bile.
Therefore, regular supplementation of wheat flour helps support liver detoxification and improve the ability to process fat in the liver.
Not only beneficial for the liver, pasta is also a vegetable that is especially good for bones and joints thanks to its high calcium, magnesium and organic silicon content.
An analysis by the European Journal of Clinical Nutrition shows that plant-based silicone plays an important role in the formation of collagen in bone and cartilage tissue, helping to improve flexibility and reduce the risk of joint degeneration.
The list of minerals in the main noodles also shows the same calcium content as green vegetables that are considered rich in calcium such as kale.
Vitamin K in pasta helps increase the ability to transport calcium into bones, reduce the risk of deposition in soft tissues and limit osteoporosis in people over 45 years old.
This makes pasta a great choice for the elderly, postpartum women or people with work-related expenses who need to exercise vigorously.
Another important benefit is that the main pillow is rich in pectin soluble fiber, which helps reduce fat and cholesterol absorption in the liver.
According to the World Health Organization (WHO), pectin helps reduce liver fat by 12-17% after 8-10 weeks when it appears regularly in the diet.
This explains why pasta is often recommended for people with fatty liver, dyslipidemia or those who often eat a lot of red meat.
Boil or steam lightly for 3-5 minutes to retain the vitamin and chlorophyll.
Do not eat it completely raw because fresh leaves contain a small amount of cyanogenic glycosides (they will destroy this substance).
Combine with olive oil or sesame to increase carotenoid absorption.
Use 3-4 times/week, each time 80-120g.
