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Parsley, properties


Parsley, nutritional propertiesand advice on use. When to take parsley tea.

The parsley, an aromatic plant whose name originates from the Greek words petra which means stone and sèlinonche which means celery (celery that grows among the stones), is highly appreciated in the kitchen for its versatility and for its numerous beneficial properties.

The parsley it contains carbohydrates, proteins, fibers, and some minerals such as calcium, potassium, sodium, phosphorus, magnesium, iron, zinc, selenium and manganese. There is a fair amount of vitamins such as A, B1, B2, B3, B5, B6, vitamins C, E, K and J. There is a fair amount of proteins with amino acids such as glutamic, cystine, arginine, alanine, phenylalanine, glycine, valine, threonine, isoleucine, leucine, lysine, proline, serine and tyrosine. There are also good amounts of flavonoids.

Parsley, benefits

To the parsley several therapeutic properties have been attributed; already in ancient times it was appreciated as a medicinal plant. It seems that its benefits were especially noticeable against toothache.

According to experts, the constant assumption of parsley it could delay cellular aging thanks to the presence of flavonoids.

It is considered an effective food in the digestive process: to benefit more from it, it is advisable to add the raw parsley, at the end of cooking on the dishes to be consumed.

The high content of mineral salts and water make it an excellent diuretic.

It can be considered a valid natural supplement to be consumed in centrifuged, smoothies and extracts to be taken after physical activity and for the treatment of anemia and chronic fatigue. It is no coincidence that in the articlehow to take folic acidwe advised you to prepare a parsley and walnut pesto!

The moderate presence of vitamin C makes the parsley an effective food also in the fight against free radicals: a tablespoon of chopped parsley leaves has the same amount of vitamin C as an orange. This quantity corresponds to two thirds of the daily requirement. Recent studies have shown that people who regularly take vitamin C have a lower risk of contracting diseases such as diabetes, atherosclerosis and asthma.

Also according to the experts, the parsley can bring benefits in case of intestinal disorders: counteracts the accumulation of gas in the belly. It can improve blood circulation and the health of the cardio circulatory system.

Did you know that the parsley is it also an effective natural remedy against mosquito bites? Just rub a tuft on the part affected by the sting to eliminate the itch.

Parsley, nutritional values

Let's talk aboutcalories, micronutrients andnutritional values ​​of parsley. Here are the nutritional values ​​reported for 100 grams of product.

Parsley, calories: 36 kcal - 151 kJ

  • Carbohydrates: 6.33 g
  • Fat: 0.79 g
  • Protein: 2.97 g

Vitamins:

  • Vitamin A: 421 μg
  • Beta carotene: 5054 μg
  • Lutein and zeaxanthin: 5561 μg
  • Thiamine (Vitamin B1): 0.086 mg
  • Riboflavin (Vitamin B2): 0.09 mg
  • Niacin (Vitamin B3 or Vitamin PP): 1,313 mg
  • Pantothenic acid (Vitamin B5): 0.4 mg
  • Vitamin B6: 0.09 mg
  • Vitamin B9: 152 μg
  • Vitamin C: 133 mg
  • Vitamin E: 0.75 mg
  • Vitamin K: 1640 μg

Minerals:

  • Calcium: 138 mg
  • Spelled: 6.2 mg
  • Magnesium: 50 mg
  • Manganese: 0.16 mg
  • Potassium: 554 mg
  • Sodium: 56 mg
  • Zinc: 1.07 mg

In practice, with 100 grams of parsley you could cover and abundantly exceed the daily requirements of micronutrients such as vitamin K and Vitamin C, and cover 50% of the iron and vitamin A requirement.

Parsley in the kitchen

In the kitchen and in daily nutrition, it is preferable to take the parsley raw in order to preserve all the properties of its leaves: the vitamins and mineral salts present in parsley deteriorate with the heat of cooking.

Here is a centrifuged with parsley, to be taken every morning to benefit from its beneficial properties.

Ingredients: an apple, a carrot, a bunch of parsley, half a grapefruit.

Preparation: centrifuge the carrot, parsley and apple, then add the grapefruit juice and a little water.

Parsley, contraindications

Excessive consumption of parsley it could create serious problems during pregnancy: it could favor a possible abortion, due to the relaxing action on smooth muscles. The reason why theparsleyit benefits the circulatory system and the gastrointestinal system, it is precisely because it is able to relax the walls of blood vessels as well as those of our digestive system. This same effect, however, can be harmful in pregnancy.

Infusion of parsley

It is popular belief that theinfusion of parsleycan help expel kidney stones. It should be noted, however, that many of the micronutrients contained in parsley are thermolabile, therefore, by taking cooked parsley or its infusion, you would inactivate beta-carotene as well as vitamin C.

How do you prepare the parsley infusion?Just boil a cup of water, turn off the stove and only then add a tablespoon of chopped and dried parsley or a handful of fresh and chopped parsley. Filter and serve. The infusion can also be consumed cold, to be kept in the refrigerator in a sealed bottle.

Parsley root

Not only the leaves, the root of parsley can also be consumed. For all information on the properties and cultivation of root parsley: parsley root.

In the photo above, curly parsley leaves.


Video: Parsley Healths YouTube Channel (November 2021).