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Showing Food Sorrel

General Information
NameSorrel
Scientific NameRumex acetosa
DescriptionSorrel, Rumex acetosa, is a perennial herbaceous plant native to Europe and Asia (PMID: 40244509). It is widely cultivated and consumed in many parts of the world, particularly in India, Afghanistan, and eastern Europe. The leaves of the sorrel plant are edible and have a distinct sharp, sour taste, with a green color and a slightly bitter odor. They are rich in oxalic acid, which can be poisonous in high quantities. Sorrel is a good source of vitamins A and C, potassium, and fiber, making it a nutritious addition to various dishes. The leaves are often used in soups, salads, and sauces, and can be cooked in a variety of ways, including puréeing, stewing, or deep-frying. In some cultures, sorrel is used to make sour soups or stews, while in others, it is used as a garnish or added to curries. The plant has been traditionally used in herbal medicine to treat various ailments, including scurvy and inflammation (PMID: 25803708).
Primary IDFOOD00164
Picture164
Classification
GroupHerbs and Spices
Sub-GroupHerbs
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderCaryophyllales
FamilyPolygonaceae
GenusRumex
Speciesacetosa
VarietyNot Available
ITIS ID504901
Wikipedia IDSorrel
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.