Parsley leaves are added to various dishes: salads, soups, side dishes, sauces, smoothies, etc.
We have been accustomed to it since childhood and rarely think about the beneficial properties of this plant. And there are many of them.
Doctors and nutritionists advise giving preference to greens that are traditional for our region, because they are familiar to our body and can give it more essential substances than exotic fruits.
What is parsley rich in?
It is a source of valuable vitamins (A, B1, B2, C, E, K, PP) and microelements such as sulfur, iron, iodine, magnesium, calcium, copper, fluorine, chlorine, manganese, zinc, potassium, sodium, phosphorus.
It is also rich in nicotinic and ascorbic acid, retinol, phytoncides and flavonoids, carotene, thiamine, riboflavin.
100 g of parsley contains 53 kcal, 4.4 g of protein, 0.4 g of fat, 7.4 g of carbohydrates (including 4.8 g of sugar), 4.2 g of fiber. The glycemic index of parsley is 15.
To ensure that more vitamins and other valuable ingredients end up on your plate, fresh parsley should be chopped just before eating.
Medicinal properties of parsley
Good for the eyes. 100 g of parsley contains 5300 micrograms of provitamin A. Beta-carotene (provitamin A, a precursor of vitamin A) protects the cornea from drying out and reduces the risk of night blindness. 7 g of finely chopped parsley (about 2.5 tbsp) cover part of the daily requirement for beta-carotene.
Reduces blood pressure. Parsley is rich in potassium and has diuretic properties. These two factors help reduce blood pressure and combat fluid retention.
Soothes the stomach. Parsley essential oils can help with stomach pain and soothe irritable bowels. Parsley reduces heartburn and the unpleasant feeling of fullness in the stomach, and helps with digestive disorders such as flatulence or constipation.
Helps prevent diabetes. Researchers have found that parsley contains two substances that have a positive effect on insulin metabolism. The flavonoids found in parsley help prevent the onset of diabetes, making it an excellent choice for people diagnosed with prediabetes.
Positively affects the bladder. Parsley is rich in essential oils. Important of these oils are apiol (parsley camphor) and myristicin, which are effective in cystitis and other diseases of the urinary tract.
Supports the immune system. Parsley is rich in vitamin C, with about 160 mg per 100 g. Sprinkling a little parsley on your food from time to time can be beneficial, but not very helpful. It's healthier to mix fresh parsley into your salad or make pesto from it.
Balm for cells. The proportion of vitamin E in parsley is amazing - almost 3.5 mg per 100 g. Vitamin E plays a decisive role in protecting the body's cells from harmful free radicals.
Freshens breath. Chewing fresh greens prevents bad breath, chlorophyll and essential anion freshen breath.
Good for the skin. 100 g of greens contain 50% of the daily requirement of silicon, which helps the body produce collagen, which is necessary for the skin to maintain elasticity.
So with regular consumption of greens, the skin will remain wrinkle-free longer. Parsley leaves are applied to mosquito and bee bites.
Who is harmed by parsley?
Parsley should not be consumed by people with severe kidney problems, such as acute or chronic renal failure or nephrotic syndrome (marked by edema and significant loss of protein in the urine).
Parsley contains high amounts of vitamin K, which may interact with blood thinners, so people taking warfarin should limit their parsley intake.
Parsley should also be used with caution in case of cardiac arrhythmia. The aniol in parsley can affect the uterus, causing or increasing contraction, so pregnant women should use parsley with caution.
