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Parsley

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Parsley

Description

Petroselinum crispum is the botanical name of Parsley and belongs to the Umbelliferae family of plants. Almost everyone has seen a dish in a restaurant that garnished with parsley, and the waiter leaves the parsley on the serving dish. Parsley belongs to the group of the world’s seven most potent disease-fighting spices which also include Cinnamon, Ginger, Oregano, Turmeric, Sage, and Red chili peppers. For any juicing regimen, parsley is a great addition as it is beneficial to health.

ORAC

The antioxidant value of ground Cayenne Pepper in ORAC units are 73,670 trolox equivalents (TE)/100g

Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010

 

Shelf Life and Storage

Dry parsley can be stored at room temperature in a cool, dark place and in airtight containers. Best if used within 18 months.  Store in a dry location away from sunlight.

Nutritional Information

Nutrition facts of Parsley:

Parsley is a nutrient rich herb which contains high levels of folate, chlorophyll, calcium, beta carotene, vitamin B12, more vitamin C than citrus fruits, and also other known nutrients. Parsley roots are good source of calcium, B-complex vitamins and iron which helps to promote the glands and normalize the uptake of calcium. Parsley has pungent or slightly bitter taste with salty flavor. It is moistening, nourishing, restoring, and ‘warming’ food. It stimulates and increases the energy of organs and thus enhances the ability to digest and utilize nutrients.

Full of vitamins:

Parsley, a tiny green herb contains so many vitamins and minerals. It is rich source of vitamin a, several b vitamins and vitamin k. Also, it is a good source of vitamin C that most citrus fruits. It improves the immunity of the body which helps to prevent many infections, colds and other diseases. Vitamin C has anti-inflammatory and anti-oxidant property. So, parsley is a very useful herb to prevent and ease conditions for example rheumatoid arthritis and certain cancers

    Folic Acid: It is one of the most important B vitamins which is essential for proper cell division and is therefore vitally essential for cancer-prevention in two areas of the body that contain rapidly dividing cells i.e. the colon, and in women, the cervix.

    Vitamin B12: Parsley contains traces of B12 producing compounds which are required for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness.

    Vitamin K: It can drastically cut risk of hip fracture and is essential for bones to get the minerals they need to form properly.

    Vitamin C: Parsley contains three times more vitamin C than oranges which help to maintain blood cell membranes and act as an antioxidant helper.

Minerals:

Parsley is rich in minerals like iron, calcium, potassium, copper, magnesium, manganese, sulphur and iodine.

    Fluorine: An important nutritional component, fluorine is abundantly found in parsley. It protects the body from infectious invasion, germs and viruses.

    Iron: A half-cup of fresh parsley or one tablespoon dried contains about 10 percent of your iron daily requirements.

Other important nutrients:

    Chlorophyll: Parsley is rich in chlorophyll which inhibits the spread of bacteria, fungi and other organisms. It has slight anti-bacterial and anti-fungal property and so helps to boost immune response and to relieve mucus congestion, sinusitis and other ‘damp’ conditions. It also helps the lungs to release residues from environmental pollution.

    Beta carotene: In the body, it is converted to vitamin A which helps to build strong immune system. It also benefits the liver and protects the lungs and colon.

    Essential Fatty Acids: An important essential fatty acid, alpha-linolenic acid is also obtained from parsley.

Parsley (raw)
Nutritional value per 100 g (3.5 oz)
Energy 151 kJ (36 kcal)
Carbohydrates 6.3 g
Sugars 0.9 g
Dietary fibre 3.3 g
Fat 0.8 g
Protein 3.0 g
Thiamine (Vit. B1) 0.1 mg (8%)
Riboflavin (Vit. B2) 0.2 mg (13%)
Niacin (Vit. B3) 1.3 mg (9%)
Pantothenic acid (B5) 0.4 mg (8%)
Vitamin B6 0.1 mg (8%)
Folate (Vit. B9) 152 μg (38%)
Vitamin C 133.0 mg (222%)
Vitamin K 1640.0 μg (1562%)
Calcium 138.0 mg (14%)
Iron 6.2 mg (50%)
Magnesium 50.0 mg (14%)
Phosphorus 58.0 mg (8%)
Potassium 554 mg (12%)
Zinc 1.1 mg (11%)
Percentages are relative to US recommendationsfor adults.
Source: USDA Nutrient database

Other Facts

Other health benefits of parsley:

    It maintains elasticity of blood vessels, and helps to repair bruises.

    Apply scrubbed parsley onto their scalps to cure baldness.

    It acts as blood purifier. <

    It dissolves cholesterol within the veins.

    Diarrhea is greatly helped by drinking parsley juice.

    Parsley is a good source of iron and so it helps to repair and provides components for better blood cells.

    It relieves edema and acts as blood vessel strengthener.

    Treats deafness and ear infections

    It helps to dissolve gallstones.

    It inhibits tumor formation, particularly in the lungs.

    It enriches the liver and nourishes the blood. Parsley helps to decrease liver congestion, clearing toxins and aiding rejuvenation.

    Parsley juice contains apiol, a constituent of the female sex hormone estrogen which helps to make the cycles regular.

    Parsley juice has weight loss benefits from being a diuretic.

    It is effective for nearly all kidney and urinary complaints as it enhances kidney activity and can help to eliminate wastes from the blood and tissues of the kidneys.

    It helps to improve edema and general water retention, fatigue and scanty or painful urination.

    Women and cardiac patients can benefit from parsleys actions as it carries unwanted and unnecessary fluids out of the body.

 

Categories

Spices

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