Parsley is a green leafy biennial herb, often used as spice. Parsley is derived from the Greek word "πετροσέλινον" (petroselinon) meaning “rock celery.” This highly nutritious food is commonly used all over the world as a spice or a table garnish, and it is available all the year round. Parsley is native to the Mediterranean region of Southern Europe. It has been cultivated for more than 2000 years, and used both as food and a natural remedy.
Parsley nutrition facts
Parsley contains the combination of beneficial components that provide unique health benefits. The first set of nutrients is in parsley’s volatile oil components-including myristicin, limonene, eugenol, and alpha-thujene. The second set of nutrients is composed of flavonoids-including apiin, apigenin, crisoeriol, and luteolin. Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is also a good source of iron and folate. Two tablespoons of fresh parsley can satisfy 153.8 percent of recommended daily allowance for vitamin K.
To get the maximum health benefits from the parsley, choose fresh parsley over the dried form of the herb since it is superior in flavor and nutrients. Whenever possible try to select organically grown parsley. This herb is relatively easy to grow and one can even grow it in his own garden or a windowsill.
Health benefits of parsley
Animal studies have shown that parsley’s volatile oil can inhibit tumor formation, particularly tumor in the lungs. Parsley’s volatile oils are chemo protective food, as they can help to neutralize certain types of carcinogens.
Flavonoids from parsley are potent anti-oxidants, able to prevent oxygen-based damage to the cells. Vitamin C and vitamin A are also important anti-oxidants, essential for the prevention of many diseases. Anti-oxidants fighters against free radicals and they can prevent the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. Vitamin C is also important for strengthening the immune system and preventing infections or colds.
As a good source of folic acid, parsley regulates cardiovascular health while reducing the risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease.
Significant amounts of vitamin C in parsley may even provide with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints.
Health concerns
Parsley is among a small number of foods that contain measurable amounts of oxalates, which can become too concentrated in body fluids, crystallize and cause health problems. For this reason, people with kidney or gallbladder problems should avoid eating parsley. Pregnant women should also avoid eating parsley, since it may cause uterine bleeding, muscle contractions in the uterus, and premature delivery.
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