Distributed worldwide, parsley is respected both for its pleasant taste and because the decorative appearance.
This spice is a veritable treasury of vitamin K, where mainly comes from its favorable effect on the organism.
10 g of aromatic plant not only contain 0% calories but give more than 150% of the recommended daily dose of vitamin K. This vitamin serves essential body in different ways: it protects bones from fractures, prevents calcification of arteries and protects the liver and some prostate cancers, but the most famous is that it promotes normal blood clotting. In fact, its name comes from the German word initially koagulation - clotting.
With parsley does not need to overdo, especially during pregnancy, because in larger quantities has utretrotonichen effect that can cause trouble.
Smokers should cherish the parsley, not only because it can improve the quality of their breath, but because countered, at least in part, their harmful habit. Contained therein vegetable oils such as myristicin proven act as chemical protectors of the lungs, helping to neutralize carcinogens such as benzopyrene - a part of the cigarette smoke.
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At present more parsley vitamins A and C, beta-carotene, and folic acid – vitamin B group, which plays an important role in the normal functioning of the cardiovascular system. The flavonoid luteolin did also present in stable quantities, is an antioxidant, a real hunter of free radicals and immune system modulator.
It is advised to always choose fresh parsley to dried, but it’s only because of the taste factor. Fresh parsley should be a healthy green color and is dense and fragile. It is appropriate to avoid faded and yellowed twigs and leaves, because this is an indication of damage from pesticides or decay. Parsley should always be washed thoroughly under running water before eating or storing in the refrigerator.
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