Parsley is an inconspicuous but irreplaceable “resident” of any garden. Vegetable growers willingly grow spices in their suburban areas. And there are reasons for this. What is the secret of parsley popularity? The chemical composition and nutritional value of this plant give an excellent idea of its remarkable properties.
What it is
Parsley (Petrocelinum) is a biennial plant from the Umbrella family (Apiaceae). It grows to a height of 100 cm. Its stem is straight and branched. The root has a thickened shape. The leaves of the plant are triangular, shiny, dark green in color with a slight glossy sheen on the upper side. The flowers are small, greenish yellow. Oblong fruits appear in August. The culture grows in a wild or cultural form. Currently, there are many varieties of this plant. Curly parsley (Petrocelinum crispum) is considered the most popular variety.
A bit of history
The plant has been known since ancient times. Its homeland is the Mediterranean coast. However, the earliest mentions of parsley are still preserved in ancient Egyptian texts. Legend has it that the plant grew on the site where the contest between the gods: Horus and Seth, took place and was sprinkled with blood. The ancient Romans brought parsley to Europe, who used the leaves of the plant to treat various diseases. In cooking, parsley (the chemical composition discussed below) began to be used later.
In Russia, culture began to grow at the beginning of the XIX century. The vegetable plant was called "Neobrita" or "Petrosilia". With parsley, many popular superstitions, rites, rituals are associated. The plant has been cultivated everywhere since the 20th century. Spice has spread in Europe, North America, China. The culture tolerates frosts and prefers moist soil.
The nutritional value
Parsley is a leader in the content of vitamins among vegetable crops. The plant contains vitamins of group B, K, PP, beta-carotene. Just 100 g of spicy herbs can provide a person with a daily dose of ascorbic acid. In vegetable crops, it contains more than in citrus fruits. Parsley - greens, the chemical composition of which is represented by active macronutrients. The culture is rich in calcium, magnesium, iron, phosphorus. Flavonoids, important fatty oils, glycosides, and starch are found in the composition of spices. Contains parsley proteins, fats, carbohydrates. The calorific value of the main vegetable crops for comparison is presented in the table.
All parts of the plant have a spicy taste, which is due to the presence of essential oils. It is most often a greenish liquid. The root crop of the plant contains about 7% of essential oils, perhaps the most important of them is apiol. The chemical composition of the culture includes stearic and palmitic acid, adelgides, pectin, ketones, phenols.
The calorie content of fresh parsley per 100 grams is only 36 calories. And the value of the product for the body is huge. For comparison, take dill and parsley. Calorie dill per 100 grams is 50 calories. This spicy plant has been used by people for more than a thousand years, and in Europe they learned about it after the 16th century. The chemical composition of greens in the context of BZhU (share /% of the daily norm):
- proteins - 3.7 g (4.51%);
- fats - 0.4 g (0.62%);
- carbohydrates - 7.6 g (5.94%).
Calorie content per 100 grams of parsley compared to other herbs: cilantro (24 cal), celery (15 cal.), Basil (22 cal.) Is significantly higher.
Secrets of popularity
Parsley is a spice with ancient history, loved by many people. The plant has many advantages compared to other vegetable crops. This is an indispensable component that is intensively used in cosmetology and medicine. Many products and preparations are based on parsley. The chemical composition of this vegetable plant is characterized by a wealth of proteins and sugars (glucose, fructose, sucrose, as well as xylose in root crops).
The vegetable plant is part of many traditional dishes from different cuisines of the world. It is no coincidence that many vegetable growers fell in love. The culture is widespread, unpretentious to the conditions of growth. A vegetable plant is often found in the wild. Cultivation does not have a great influence on taste. But this is not the most important thing. Parsley is a rich "pantry" of vitamins and macrocells important for humans. The calorie content of fresh parsley per 100 grams almost corresponds to the nutritional value of citrus fruits.
What are the benefits
A vegetable plant has many wonderful features that are used in various areas of human life. The product is always at hand. It is easy to find and use at home. People of different ages love this simple spice for its unique properties. Regular consumption of parsley helps to strengthen vision, improve the condition of hair and skin, whiten teeth. Parsley is able to heal gums, relieve inflammatory diseases.
The therapeutic effect of plants on humans has long been known. Spice has long and been effectively used to treat itching after insect bites, increase potency, and regulate the menstrual cycle. There are many folk recipes based on parsley, which are passed down from generation to generation. Drugs, which include spice, increase immunity, have vasodilating properties.
Experts advise to include parsley in the diet with any diet. It will help lower blood sugar, stabilize the digestive processes in the body. The unique properties of parsley are determined by the chemical composition and nutritional value. Its regular use in food will improve mood and keep you alert.
Contraindications
Parsley is a tasty and fragrant spice that is popular as seasoning among all segments of the population. People of different ages prefer this modest vegetable plant. Experts recommend more often to include spice in their daily diet. Despite everything, there are some contraindications that must be considered.
Experts advise pregnant women not to eat parsley. Spice can cause kidney irritation and stimulate miscarriage. You should refrain from using a vegetable plant for some diseases: cystitis, anemia, inflammation of the bladder, high blood pressure. This is due to the fact that the product has a diuretic effect.
There are no restrictions for the regular use of a vegetable plant. However, everything is good in moderation. Abuse of the product can cause poisoning, nausea, headaches, indigestion, cramps.
How to choose
You can be completely sure of the quality of the product only if the parsley was grown independently. When buying spices, experts advise paying attention to some nuances. Purchasing a poor-quality product can cause serious harm to human health. There are some simple tips that you need to consider when going to the store or to the market:
- Greens should be fresh in appearance, not wilted.
- The color of the plants should be uniform and saturated.
- Parsley branches should be neat and clean.
- There should be no signs of fungal and bacterial diseases on the leaves.
- Packaging with parsley should not be damaged.
Application
Parsley is used in cooking, cosmetology, medicine. For this purpose, use all parts of the plant: tender shoots of the first year of cultivation, strong root crops, juicy stems. Parsley is part of many seasonings. Spice leaves and roots are used to flavor and decorate various traditional dishes. It is added to various marinades, sauces, salads. The vegetable plant is consumed fresh, dried, frozen. The taste of spices after heat treatment only intensifies and lasts a long time.
Spice is a success in cosmetology. It is part of many sprays, whitening masks, anti-aging creams. The plant is often used at home for the preparation of various decoctions, tinctures. Parsley oil is especially popular, which improves complexion and relieves swelling.
Parsley is an important source of vitamins and macronutrients. The use of spices in medicine is extensive. The plant is used to produce drugs designed to stabilize the metabolism, improve digestion, strengthen blood vessels, normalize blood pressure, treat anti-inflammatory diseases, and regulate the thyroid gland.
Seed preparations are used to treat malaria. A persistent diuretic effect and low calorie content allow the use of parsley greens in dietetics. The chemical composition and nutritional value distinguishes it from other vegetable crops.
Note to scholars
In conclusion, some interesting facts about the plant:
- In ancient Greece, parsley was called a plant growing on a stone, because of its unpretentiousness.
- Maria Medici used spice to combat fatigue and improve mood.
- In ancient Rome, the winners of the competition were given garlands with parsley.
- In ancient China, tea with aromatic parsley was brewed before.
- Vegetable culture used to be necessarily grown on warships in order to add variety to the crew’s diet.
- In the Middle Ages, parsley was often planted next to churches. The plant acquired great importance during religious ordinances and rituals.
- In Russia, ordinary people called spice "non-ginger." The plant often used the bride before the wedding in order to lose weight, improve complexion, give the skin a healthy glow and blush.