Sagittaria or swamp is a perennial herbaceous plant of the family Chastukhovye, which grows completely in water. It owes its name to the unusual shape of its leaves, which resemble an arrow; the flowers grow in three pieces, have a green cup and three beautiful white-pink petals. The arrowhead has interesting roots – a short, dense rhizome and hanging on it “nuts”, which can also be eaten (calorizer). It is spread all over Russia, mainly grows in water near the banks of swamps, rivers, ponds and other water bodies.
Calorific value of Sagittaria
The caloric value of the Sagittaria is 99 kcal per 100 grams of product.
Composition of Sagittaria
The roots of the arrowhead contain a rich set of vitamins such as ascorbic acid, vitamins B1, B2, B5, B6, B9 and PP, as well as trace elements, namely potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.
Useful properties of the arrowhead Sagittaria
Dry tubers of swamp are used as an astringent and wound-healing medicine, as a tonic in diseases of the gastrointestinal tract. The plant is used for rhodium inflammation, for this purpose, fresh leaves of arrowhead are applied to the affected areas.
Sagittaria extract is highly valued by folk medicine, thanks to its antifungal and antitumoral properties.
Sagittaria in cooking
The food uses swamp rhizomes, which when boiled have a delicate taste similar to baked chestnuts (calorizator). The starch contained in the rhizomes and tubers hanging on them is very useful and nutritious. Not without reason in North America the shooter was called “white Indian potatoes”.
Often the tubers of the arrowhead are dried and ground into flour, which is added when baking bread, and boiled kissel. You can also boil porridge from the swamp, because in boiled form its rhizomes get a little pea flavor. Especially inventive hostesses bake meat with arrowhead tubers.