Il crescione
Alimentazione e trattamenti naturali per il benessere e lasalute - Dr.ssa Michela Barducco - Dietista - Master in Floriterapia
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Il crescione

Il crescione cresce spontaneo nelle zone umide  (è tuttavia importante fare attenzione alla raccolta di crescione che cresce spontaneo lungo i fiumi dato che risente moltissimo dell'inquinamento ambientale) ma viene anche coltivato.
Il crescione è povero di calorie (32 kcal/100 g), è ricco di vit. C (69 mg/100 g), calcio (81 mg/100 g) e potassio (606 mg/100 g); contiene anche fibre (1,1 g/100 g), vit. A e vit. del gruppo B, soprattutto B3 (1 mg/100 g), ferro ( 1,3 mg/100 g) e fosforo (76 mg/100 g).
Il crescione ha proprietà depurative, favorisce la digestione e ha effetti diuretici; inoltre sembra che ossa essere utile per contrastare gli effetti del tabagismo, con effetti espettoranti e preventivi nei confronti del cancro (grazie alla presenza di gluconasturzina). 
Le foglie del crescione, dal sapore leggermente piccante, amarognolo e pungente, si consumano soprattutto crude in insalata, mischiate con altre insalate di stagione, condite semplicemente con olio limone e un pizzico di sale ma possono anche essere utilizzate nella preparazione di frittate (preferibilmente cotte al forno!), saltato in padella (preferibilmente insieme ad altre verdure) o per aromatizzare formaggi e purè di verdure.
Molte delle proprietà del crescione sono inibite dalla cottura, perciò sarebbe preferibile consumarlo prevalentemente crudo.

Insalata mista con crescione e uova sode (per 4 porzioni)
Riunite in un'insalatiera 200 g c. di lattughino, 100 g c. di crescione e 100 g c. di rucola; emulsionate in una ciotola 4 C di olio di oliva extra vergine, il succo di 1 limone, 1 pizzico di sale, 1 c di senape e usate l'emulsione ottenuta per condire l'insalata. 
Distribuite le insalate condite in 4 ciotole individuali e unite in ogni ciotola 1-2 uova sode tagliate a spicchi.



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