Parsley

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Parsley is a genus of plants in the Umbelliferae family. The Mediterranean coast is considered the birthplace of parsley. Already in ancient times, parsley was grown in Greece. By the Middle Ages, this spice became popular in all countries of Western Europe. For the Hellenes, she has long been a symbol of sadness and sadness. Bouquets were made from it, wreaths were woven. In Russia, parsley first appeared in the eleventh century. At first, it was used only for medicinal purposes. This spicy vegetable is currently growing all over the world.

The nutritional value Portion Parsley 100 g Amount per serving Calories 36 Calories from Fat 7.11 % Daily value ^* Total Fat 0.79g 1% Saturate fat 0.13 g 1% Polyunsaturated. fat 0.12 g Monounsaturated. fats 0.3 g Cholesterol 0 mg 0% Sodium 56 mg 2% Potassium 554 mg 16% Total Carbohydrates 6.33 g 2% Sugar 0.85 g Dietary fiber 3.3 g 13% Proteins 2.97 g 6% Vitamin A 168% Vitamin B6 5% Vitamin C 222% Vitamin K 2050% Niacin 7% Thiamine 6% Iron 34% Calcium 14% Magnesium 13% Phosphorus 6% Zinc 7% * Calculation for a daily diet of 2000 kcal

The ratio of BJU in the product

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Parsley is root and leaf. The root variety has a highly developed root, while leaf parsley has a thin and inexpressive root.

Parsley composition

The beneficial properties of this spice are determined by the rich composition of its biologically active components.

One hundred grams of parsley contains 81 g of water, 4.5 g of protein, 0.4 g of fat, 7.4 g of carbohydrates and 4.3 g of dietary fiber.

The plant contains 5.4 mg of vitamin A, 0.14 mg of vitamin B1, 0.3 mg of vitamin B2, 2.5 mg of niacin, 0.3 mg of vitamin B5, 0.2 mg of vitamin B6, 116 μg of folic acid, 166 mg of vitamin C, 3.7 mg of vitamin E, 0.8 mg of vitamin K, 0.4 mg of vitamin H, as well as 1 g of potassium, 245 mg of calcium, 41 mg of magnesium, 33 mg of magnesium, 190 mcg of sulfur, 128 mcg of phosphorus, 160 mcg chlorine, 5.5 mcg iron, 15 mcg iodine, 2.7 mcg manganese, 0.55 mcg copper, 0.9 mcg zinc and 110 mcg fluoride.

The calorie content of parsley is 53 kcal per 100 g.

The benefits of parsley

The beneficial properties of parsley have been known for a long time. Ibn Sina argued that this vegetable plant has the ability to dissolve malignant tumors, helps with coughs, relieves difficulty breathing, and also soothes pains of various origins.

In terms of carotene content, parsley is not inferior to carrots. One hundred grams of young shoots of the plant contains about two daily norms of vitamin C.

The benefits of parsley lie in its wound healing, analgesic, bactericidal, anti-inflammatory, choleretic, diuretic and tonic effect. The polysaccharide inulin in its composition normalizes glucose metabolism, reducing the risk of developing diabetes.

An important useful property of parsley is to help the body absorb manganese, which plays an important role in the formation and strengthening of bone tissue.

Parsley is useful for peptic ulcer and gastritis, impaired vision, kidney disease and any inflammatory processes.

Strengthening the gums, giving fresh breath and whitening tooth enamel are important benefits of parsley.

The glycoside apiin in parsley has a pronounced diuretic effect. It accelerates the excretion of uric acid salts from the body. Therefore, it is very useful to use it for joint diseases and gout.

Infusion of plant seeds improves digestion, relieves muscle spasms. It is considered an excellent choleretic agent in diseases of the gallbladder and liver. With head lice and baldness, an ointment should be rubbed into the scalp - an extract of a decoction of parsley seeds in ghee or pork fat.

The juice of this vegetable plant supports the normal functioning of the thyroid and adrenal glands, and also helps to strengthen blood vessels. It is recommended for use in certain eye diseases (ophthalmia, cataracts, conjunctivitis), dropsy, diabetes and inflammation of the genitourinary system.

Parsley juice is often added to cosmetic creams, masks, lotions. It perfectly removes puffiness and redness, helps get rid of inflammation and acne, and also tones, brightens and protects the skin from wrinkles.

Benefits of parsley root

The root of parsley, as well as other parts of it, contains essential oils, which include bergapten, apiol, coumarin, allyl tetramethoxybenzene and 1-apinene. These substances are capable of provoking uterine contractions. In addition to oils, parsley root contains amino acids, organic acids, sugars and other components.

Parsley root is useful for disorders of the digestive tract (flatulence and spasms), gastritis, cardiac edema, decompensated heart defects, menstrual irregularities and painful menstruation, with prostatitis and inflammation of the kidneys and bladder.

In addition, parsley root promotes appetite. With reduced appetite, it is consumed fresh.

In cosmetology, the root of the plant is used to prevent the appearance and removal of freckles, remove age spots.

Conditions for picking parsley

For medicinal use, the plant is harvested in the spring or in August or September (if the plant grows in the second year). It was during this period that it contains the largest amount of useful components. There is an opinion that parsley should be collected in the first and third lunar phases, since at this time it contains the greatest amount of trace elements and energy.

Material should be dried in a warm, well-ventilated area. Avoid direct sunlight.

Dried and frozen, greens can retain their properties for about a year.

Ways to use parsley

Parsley leaves are considered one of the most popular spices. Dried and fresh leaves of the plant are added to pies, salads, fish, meat and vegetable dishes, spaghetti, pies, sandwiches, pizzas.

In France, the famous Persillade sauce is made from parsley and garlic.

Italian chefs use parsley, garlic and lemon zest to prepare gremolata, a famous Italian spice.

Leafy parsley is ideal with rice, potatoes, beef and fried poultry.

Parsley root is most commonly used in soups and broths.

Root varieties of the spice are often used in the preparation of various dishes by culinary specialists from Eastern and Central Europe.

Contraindications to eating parsley

Instead of benefit, parsley, if consumed excessively, can harm the human body. So, with caution, this spice should be used in exacerbations of kidney and bladder diseases, as well as in urolithiasis. Parsley should not be consumed during pregnancy, as it has a pronounced abortive effect.

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