Introduction

Sherbati eggs have been one of the most popular seeds for preparing all kinds of drinks and syrups from the past until now. The cool and sweet syrup of egg yolk and rose water is one of the most attractive drinks whose taste and aroma are pleasant and pleasant for Iranians. This drink quenches thirst and fatigue on hot summer days. But Iranians are not the only ones who are interested in consuming egg syrup. This seed has many fans all over the world because of its countless properties and benefits. The syrupy seed is a one-year plant that is similar to basil but with smaller leaves and seeds. The stems of this plant are square and have red and pink flowers. The sorbet plant grows in the mountains and deserts in early spring. Other names of this plant are: Badrooj, Tereh Khorasani, Oqiman, Houk, Borang, Sarira and Badrooj Abiz. In addition to being a pleasant drink, it is a herbal medicine that is useful in the treatment of many diseases. This plant native to Central America has been taken to other parts of the world like corn. The active ingredients of this product include the following: Mucilage is the most important active ingredient of the syrupy egg and its other active ingredients are protein, iron, potassium, and calcium. The benefits of using sorbet eggs include the following: helping to lose weight (its gelatinous seeds keep a person full for a long time without having calories), mineral sources and vitamins in sorbet eggs are as follows. The iron in it is three times that of spinach. Is. The potassium in it is twice that of bananas. The amount of calcium in it is five times that of milk. The amount of vitamin C in it is 7 times that of oranges. The mineral substance called boron in the syrupy egg causes the transfer of calcium to the bones.