Parsley – A Vitamin Bomb
Spread around the world, parsley is respected not only because of the pleasant taste, but for its decorative look. This spice is the real source of vitamin K, which mainly comes from the favorable impact of parsley on the organism.
10 grams of this particular plant not only contains 0 calories, but provides over 150% of the recommended daily intake of vitamin C. This essential vitamin protects bones from fractures, protects the liver from some forms of prostate cancer. It is best known for fighting against blood clotting. In fact, its name comes from the German word “koagulation”, meaning coagulation.
You should not exaggerate with parsley, especially during pregnancy, because in larger quantities it has negative effects that may harm the fetus.
With Parsley you can give up smoking.
But apart from pregnant women, smokers should consume parsley, not only because it can improve the quality of your breath, but also because to some degree it can wean them from this bad habit. Vegetable oil contains parsley proven to act as a chemical protector to the lungs because it neutralizes cancerous substances that surround the human body as for example – cigarette smoke.
Besides vitamin K which is most abundant in parsley, this distinctive spice contains vitamin A and C, beta-carotene and folic acid – vitamin B group, which plays an important role in the normal function of the cardiovascular system.
Experts advise to always choose fresh parsley, and that’s only because of the flavor, because the vitamins remain the same in the fresh and the dried parsley. When choosing fresh parsley note that it has a dark green color, the branches are thick and fragile, and to avoid faded and yellowed leaves and branches, because it is an indication of damage by pests or decay.
Parsley should always be washed thoroughly under running water before eating it or storing it in a refrigerator.