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Eating 25 grams of parsley per day covers 70% of the daily needs of vitamin C and 30% of vitamin A, in addition to being cleansing and digestive. Let's know a little about the antioxidant qualities of parsley.
Parsley (Petroselinum sativum) is a herbaceous plant that belongs to the biannual Umbelliferae family that is grown for the aroma and flavor of its leaves. It prefers warm climates but resists cold very well.
Parsley is a popular herb known to all and is always present in the kitchen. It is a very valuable food in regard to its nutritional value since it is rich in vitamin C, calcium, iron and vitamin A.
As we said before, parsley is a herb widely used for the pleasant aroma of its leaves, being almost essential in the kitchen for making numerous and diverse preparations. One of its most common uses is minced together with other herbs and minced garlic, which is used to flavor meat and vegetable preparations.
Wherever this seasoning is present it will be quickly detected by its intense and tempting aroma.
Fresh parsley is used to decorate meat dishes, placing twigs around or in the very center of the source. It can also be fried for a few minutes in plenty of hot oil and used to decorate finished dishes.
And just as parsley and its various applications are so common and well-known, its properties and the benefits it brings us when we consume it are not so common.
Eating 25 grams of parsley per day covers 70% of the daily needs of vitamin C and 30% of vitamin A, in addition to being cleansing and digestive.
This is important since we generally associate orange and citrus as a source of vitamin C. And while this is correct, it is also good to know that we have herbs as common as parsley that help us incorporate it.
Let's know a little about the antioxidant qualities of parsley.
If we talk about them, we must say that they are important enough to reduce the risk of cancer, heart problems, strokes and cataracts.
Those who are predisposed to these ailments would be good to incorporate parsley into their diet as a preventive measure.
Likewise, those who have slow digestions, intestinal spasms or suffer from flatulence will come to feel relieved if they incorporate it in the first dishes or drink an infusion of its leaves before each meal.
Parsley has diuretic properties favoring those who suffer from leg swelling, obese people and / or people with cellulite. These pictures can be alleviated just by including more in your diet and incorporating two to three tablespoons of its juice twice a day.
It has an anti-inflammatory effect, therefore it is beneficial for those who suffer from rheumatism.
Parsley contains a lot of iron, helping those with anemia problems since 25 grams is equivalent to a churrasco (or fillet) of beef.
It has folic acid that helps in the formation of red blood cells (red blood cells).
The crushed and moistened leaves and stems applied as a poultice accelerates the healing of wounds, ulcers and relieves insect bites. In case of bruises it reduces the discomfort.
Its cultivation. It is a very easy plant to grow, it can even be sown in a pot and it accepts sowing all year round, taking care to protect it from the intense cold.
How to choose it. Choose very fresh bunches and that the color of their leaves is a very intense green as well as that the leaves are well erect and transmit life.
To keep it. Put the bouquet of parsley in a container with water and cover it with a plastic bag (nylon) and store it in the refrigerator changing the water daily.
One way to keep it for a long time is to freeze it.
It washes well, drained and put on a dry cloth, letting it air for a while.
The leaves are cut with scissors and stored in freezer bags. The bag is closed and frozen.
Once well frozen, the bag is squeezed, crushing the leaves so that they are chopped by hand. The result is fantastic and we save a lot of time.