Sorrel and egg: a culinary pair with unexpected health benefits

The sour, robust flavor of sorrel contrasts sharply with the mild egg, creating a balanced gustatory experience.

Interestingly, consuming these together facilitates a similar balance within our bodies. But how so?

Sorrel is a nutrient-rich plant boasting vitamins B, C, A, E and D. It's a superb source of dietary fiber and potassium, and also carries minerals like magnesium, iron, zinc, and calcium.

Due to its amino acid composition, egg protein is among the most beneficial. Moreover, it compensates for the iron which tends to get lost amidst the oxalic acid in the soup.

Therefore, adding an egg to sorrel soup helps to neutralize this effect.

Sorrel bolsters the immune system, enhances skin health, aids in digestion, supports intestinal health, assists in red blood cell production, regulates blood pressure, ensures heart rhythm regularity, shields cells from harm, and aids in combatting inflammation.

Despite its many advantages, sorrel consumption must be moderated due to the presence of oxalic acid, which may contribute to kidney stone formation and may exacerbate the condition of individuals with rheumatic diseases, osteoporosis, and anemia.

Individuals dealing with these health problems and those at risk should consult with their doctor about the potential consumption of food with oxalic acid.

It's worth noting that oxalic acid is also present in spinach, rhubarb, beetroot tops, coffee, and tea.