сб. апр. 1st, 2023

Parsley, or as some people call it – merudia, is not only an aromatic spice, but also a storehouse of vitamins and minerals. This plant is valued for its pleasant, moderately bitter taste.

There are two main types of parsley: French with curly leaves and Italian with flat and straight.

The leaves, shoots, stems and roots of parsley are used both fresh and dried. It is served at the table as part of salads or snacks, as a seasoning or decoration for other dishes.

The low-calorie product contains many useful substances: 133 mg of vitamin C, 1640 mcg of vitamin K, 421 mcg of vitamin A. Among the minerals, the most are potassium – 554 mg, calcium – 138 mg, iron – 6.2 mg, phosphorus – 58 mg, magnesium – 50 mg. In addition, this spice is rich in organic acids, flavonoids, phytoncides and essential oils. The fiber in parsley has a good effect on the work of the gastrointestinal tract. It is also useful for bone health, good vision and immunity.

What are the benefits of parsley:

It stimulates the brain

Parsley has been shown to be a natural source of antioxidants for the prevention and treatment of brain damage and various diseases caused by oxidative stress. In addition, the antioxidant apigenin, which is part of the plant, contributes to the formation of neurons and strengthens neuronal connections.

It improves concentration and memory. A number of researchers are looking at apigenin as a drug against Alzheimer’s disease.

Good for bones

Vitamin K, of which parsley is particularly rich, strengthens the skeleton and increases bone mineral density. If the body lacks minerals, then the risk of fractures increases, especially in older people.

The intake of green plants and vegetables with a high content of vitamin K has a beneficial effect on the bone system. The results of one study demonstrated that vitamin K intake reduced the risk of bone fractures by 22%.

Preserves visual acuity

The carotenoids lutein, beta-carotene and zeaxanthin in parsley help maintain good vision. In particular, there is research showing that carotenoids reduce macular degeneration, which causes progressive vision loss.

Beta-carotene protects against diseases of the cornea and conjunctiva of the eyes, can improve night and peripheral vision.

Improves heart function

The beneficial properties of parsley are directly related to the flavonoids it contains – natural antioxidants that reduce oxidation processes and protect the cardiovascular system, helping to lower blood pressure and cholesterol levels.

A study of 58,000 people found that folic acid intake reduced the risk of heart disease by 38%.

Antibacterial effect

Thanks to its tart taste, fresh parsley has good antibacterial and antifungal properties. A number of studies have shown that parsley extract deals with Staphylococcus aureus bacteria – the causes of pneumonia and meningitis. In addition, parsley helps stop the growth of Listeria and Salmonella bacteria that cause poisoning.

Cosmetic effect

The traditional spice perfectly improves the skin. From the leaves of the plant, for example, you can make homemade face masks. The essential oils that make up parsley remove skin pigmentation and protect it from ultraviolet rays.

But with cosmetic use, caution is necessary – parsley can cause an allergic reaction in the form of redness and itching.

Parsley damage

Officially, parsley has the status of a safe edible plant. Adverse reactions are mainly related to allergy, which can involve the entire umbel family, including carrots, celery and fennel.

Nutritionists recommend adding parsley to food with caution if you suffer from hypertension, hypothyroidism, gout, urolithiasis, liver and kidney diseases, as well as when taking blood thinners, and also in early pregnancy.

By Vasil

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