Marrow
Marrows are an elongated creamy squash belonging to the Cucurbitaceae family. Treated as a vegetable, usually cooked and presented as a savoury dish or accompaniment, yet botanically marrows are fruits.
Foods high in fibre such as marrow can help reduce the amount of bad cholesterol or LDL from the blood as fibre is one of the nutrients that is very important for the proper functioning of various organs in our body, including the heart. By reducing cholesterol levels, fibre helps lower the risk of developing conditions like stroke, heart attacks, cancer, diabetes, hypertension obesity and atherosclerosis. Marrow also contains plenty of vitamin C also protects the heart from free radical damage while stimulating the production of collagen, which is used in building blood vessels, muscles and tissues. The peel of marrow is rich in beta-carotene, which is a powerful antioxidant that can prevent the free radicals from causing damage to DNA and cellular tissue. Marrows also provide essential nutrients like potassium, magnesium, manganese, phosphorus, calcium, iron and copper.
Marrows are an elongated creamy squash belonging to the Cucurbitaceae family. Treated as a vegetable, usually cooked and presented as a savoury dish or accompaniment, yet botanically marrows are fruits.
Foods high in fibre such as marrow can help reduce the amount of bad cholesterol or LDL from the blood as fibre is one of the nutrients that is very important for the proper functioning of various organs in our body, including the heart. By reducing cholesterol levels, fibre helps lower the risk of developing conditions like stroke, heart attacks, cancer, diabetes, hypertension obesity and atherosclerosis. Marrow also contains plenty of vitamin C also protects the heart from free radical damage while stimulating the production of collagen, which is used in building blood vessels, muscles and tissues. The peel of marrow is rich in beta-carotene, which is a powerful antioxidant that can prevent the free radicals from causing damage to DNA and cellular tissue. Marrows also provide essential nutrients like potassium, magnesium, manganese, phosphorus, calcium, iron and copper.
Marrows are an elongated creamy squash belonging to the Cucurbitaceae family. Treated as a vegetable, usually cooked and presented as a savoury dish or accompaniment, yet botanically marrows are fruits.
Foods high in fibre such as marrow can help reduce the amount of bad cholesterol or LDL from the blood as fibre is one of the nutrients that is very important for the proper functioning of various organs in our body, including the heart. By reducing cholesterol levels, fibre helps lower the risk of developing conditions like stroke, heart attacks, cancer, diabetes, hypertension obesity and atherosclerosis. Marrow also contains plenty of vitamin C also protects the heart from free radical damage while stimulating the production of collagen, which is used in building blood vessels, muscles and tissues. The peel of marrow is rich in beta-carotene, which is a powerful antioxidant that can prevent the free radicals from causing damage to DNA and cellular tissue. Marrows also provide essential nutrients like potassium, magnesium, manganese, phosphorus, calcium, iron and copper.
