Parsley is known since ancient times. Even the ancient Greeks were engaged in the cultivation of this greenery. In the Middle Ages, vegetable culture spread beyond the Balkan Peninsula and became popular in Europe. A little later, parsley came to Russia, but initially it was used for medicinal purposes.
Plant characteristics
Parsley belongs to the umbrella family. This is a biennial undersized plant, whose homeland is the Mediterranean coast.
Spicy vegetable rich in vitamins and minerals. Most of all there is vitamin C in parsley, so in order to get the daily intake of this useful substance, you need to eat only 50 grams of greenery. Folic acid, iron, magnesium, potassium, carotene, as well as vitamins B2 and B1 - all this in large quantities contains parsley. At the same time, calories in greens are very low. A particularly valuable substance contained in a vegetable is inulin. It promotes blood glucose metabolism.
Cooking Application
Parsley, the calorie content of which is so low that it is considered a dietary product, is used to prepare dishes of meat, fish and vegetables. Spicy greens are best combined with raw and stewed vegetables. Even with heat treatment, the product does not lose its beneficial properties, which other plants cannot boast of. In some states, parsley is served as a separate snack dish.
Parsley is used in raw and dried form, it can also be salted. With the advent of freezers, many housewives freeze fresh herbs. In this form, it retains its useful, nutritious properties for a long time. Parsley leaf is used to make salads, and the root is an excellent spice for soups, side dishes and fish dishes. Many national cuisines in Europe, Asia and America use parsley. The calorie content of the product is small, and the healing properties of greens are priceless.
Useful properties of parsley
The attractiveness of this spice is that it has a pleasant taste, which gives the essential oil contained in the plant. The presence of a huge amount of substances makes parsley a very useful product, and even healing. The plant effectively helps prevent diseases such as stomach ulcers and gastritis, and helps with kidney problems. Low calorie parsley gives the product dietary properties.
The plant serves as a diuretic and helps to remove salts from the body. For violations of the immune system, doctors are advised to use parsley, as the plant is endowed with immunomodulating properties, which is very useful for immunodeficiency.
Nevertheless, it is necessary to carefully consume parsley, since an excess of the product can lead to allergies and redness of the skin. It is also not recommended to eat a lot of greens for people with serious kidney disease. This is especially dangerous during an exacerbation of the disease.
Parsley: calories per 100 grams
As already mentioned, parsley contains many useful trace elements, vitamins and acids. Their content is so high that few fruits and vegetables can compare with this green. Here is just a small list of useful components and their role in the human body:
- Iron. Responsible for the efficiency of the circulatory system and blood formation.
- Potassium. Controls the water balance of the human body.
- Magnesium. Trace element responsible for the smooth functioning of systems and organs. Muscle relaxation depends on it.
- Folic acid (B9). Participates in DNA synthesis processes. Indispensable for fertility. Its deficiency can cause infertility.
- Ascorbic acid (C). Improves immune processes, lowers cholesterol, participates in the synthesis of interferon.
All these factors indicate how parsley is good for humans. Calorie content of greens is only 49 kcal per 100 grams of product. The plant is used for medical and cosmetic purposes.