Sorrel: Tangy, Iron-Rich Leafy Green Packed with Vitamin C and Antioxidants
Sorrel is a tangy leafy herb rich in vitamin C, iron, and antioxidants. Its bright, lemony flavor enhances soups, salads, and sauces.
What Is Sorrel?
Sorrel (*Rumex acetosa*) is a **tangy, green herb** with a sharp lemon-like flavor, thanks to its natural **oxalic acid** content. It’s used in both fresh and cooked forms and is common in European and Caribbean cuisines.
Nutritional Value (per 100 g, raw)
- **Calories:** ~22 kcal
- **Carbohydrates:** ~3.2 g
- **Protein:** ~2.0 g
- **Fiber:** ~2.9 g
- **Fat:** ~0.7 g
- **Vitamin C:** ~50% DV
- **Iron:** ~15% DV
- **Potassium & magnesium:** present
- **Phytonutrients:** quercetin and phenolic acids
Health Benefits
- **Boosts immunity** through vitamin C and antioxidants.
- **Supports blood health**: provides plant-based **iron**.
- **Aids digestion** with gentle acidity and fiber.
- **Detox support**: mild diuretic and liver-stimulating effects.
Potential Drawbacks
- Contains **oxalic acid**, which can contribute to kidney stones in excess.
- High acidity may irritate **sensitive stomachs**.
- Avoid **aluminum cookware** when cooking sorrel due to reactivity.
Culinary Uses
- Use **fresh leaves** in **salads, omelets, or sandwiches**.
- **Cook briefly** in soups or sauces; classic in **French sorrel soup**.
- Pairs well with **potatoes, eggs, fish, and yogurt**.
- Add near the end of cooking to retain color and tang.
Summary
Sorrel is a bright, tangy green that brings flavor and nutrients—particularly vitamin C and iron—to both raw and cooked dishes.
- 1. Sorrel
Kiseljak (sorrel): lisnato povrće kiselkastog okusa, bogato vitaminom C, željezom i antioksidansima; koristi se svježe u salatama ili kuhano u supama.