| Nutrient | Content | Reference |
|---|---|---|
| Calories | 51kCal | 51kCal |
| Proteins | 1.5g | 2g |
| Fats | 0.6g | 1g |
| Carbohydrates | 10.1g | 10g |
| Organic acids | 0.1g | 0g |
| Dietary fiber | 3.2g | 3g |
| Water | 83g | 83g |
| Ash | 1.5g | 2g |
| Vitamin A, RE | 2mcg | 2mcg |
| beta Carotene | 0.01mg | 0mg |
| Vitamin B1, thiamine | 0.08mg | 0mg |
| Vitamin B2, riboflavin | 0.1mg | 0mg |
| Vitamin B4, choline | 7.7mg | 8mg |
| Vitamin B5, pantothenic | 0.4mg | 0mg |
| Vitamin B6, pyridoxine | 0.6mg | 1mg |
| Vitamin B9, folate | 24mcg | 24mcg |
| Vitamin C, ascorbic | 35mg | 35mg |
| Vitamin E, alpha tocopherol, TE | 0.1mg | 0mg |
| Vitamin K, phylloquinone | 164mcg | 164mcg |
| Vitamin PP, NE | 1.3mg | 1mg |
| Niacin | 1mg | 1mg |
| Potassium, K | 342mg | 342mg |
| Calcium, Ca | 57mg | 57mg |
| Silicon, Si | 13mg | 13mg |
| Magnesium, Mg | 22mg | 22mg |
| Sodium, Na | 8mg | 8mg |
| Sera, S | 22.3mg | 22mg |
| Phosphorus, P | 73mg | 73mg |
| Chlorine, Cl | 18.8mg | 19mg |
| Aluminum, Al | 97.4mcg | 97mcg |
| Bohr, B | 41mcg | 41mcg |
| Vanadium, V | 10mcg | 10mcg |
| Iron, Fe | 0.7mg | 1mg |
| Iodine, I | 0.1mcg | 0mcg |
| Cobalt, Co | 1.38mcg | 1mcg |
| Lithium, Li | 2.8mcg | 3mcg |
| Manganese, Mn | 0.42mg | 0mg |
| Copper, Cu | 220mcg | 220mcg |
| Molybdenum, Mo. | 2.9mcg | 3mcg |
| Nickel, Ni | 11.1mcg | 11mcg |
| Rubidium, Rb | 14.2mcg | 14mcg |
| Selenium, Se | 0.1mcg | 0mcg |
| Fluorine, F | 110mcg | 110mcg |
| Chrome, Cr | 2.8mcg | 3mcg |
| Zinc, Zn | 1.3mg | 1mg |
| Starch and dextrins | 4g | 4g |
| Mono- and disaccharides (sugars) | 6.1g | 6g |
| Saturated fatty acids | 0.2g | 0g |
| Omega-3 fatty acids | 0.042g | 0g |
| Omega-6 fatty acids | 0.283g | 0g |
There are three ways to prepare parsley for the winter: dry, freeze and pickle in a jar. Salting herbs at home is a very quick and convenient way to keep them in season for use throughout the year.
Salting parsley is very easy. When salted, it retains its color, taste and aroma. This parsley can be stored in jars with tight-fitting lids in the refrigerator and used as needed. It should be remembered that salted parsley contains a fairly large amount of salt and this should be taken into account when adding salt to the dish you are cooking.
You should not pickle too much of the same greens, as a small amount of such greens is added to one dish.
Recipes with fresh parsley
Step 1
To salt the parsley properly, we will need salt (5 tablespoons), a knife, a kitchen board, a kitchen towel, a pusher, a jar with a lid and 1 bunch of fresh parsley.
Step 2
Rinse greens under running water. Shake off the moisture, and dry the parsley on a kitchen towel.
Step 3
Cut off thick stems. For salting, we do not need them.
Step 4
Cut greens.
Step 5
Put parsley in layers in a jar, sprinkling with salt. Each layer is easy to compact with a pusher until the juice is released. The tighter the parsley is packed, the better it will keep.
Step 6
Fill the jar in this way to the end. Close the lid and send to the refrigerator for storage. Salt for at least 24 hours. Salted parsley is ready. Use as needed.
The best way to stock up on parsley for the winter is to freeze it. Frozen parsley retains its taste and aroma, as well as almost all useful substances. And if you also grow parsley on your own plot, then freezing is a great way to process the high yield of greens that parsley is famous for.
Also in the summer, you can buy a large amount of homemade parsley on the market at a low affordable price and freeze it for yourself for the winter.
The taste of homemade parsley, even frozen, is incomparable to that which will be sold in supermarkets in winter. It is very convenient to freeze parsley not in a common large package, but in small packages in portions for one time use. For freezing, choose young, juicy, healthy greens.
Recipes with fresh parsley
Step 1
For work, we need fresh parsley (pre-washed and dried), a knife, a kitchen board, freezer bags.
Step 2
Cut off the thick stems of the parsley. They can be frozen separately, tied in bunches, and used when cooking first courses. At the end of cooking, such a bunch should be removed from the soup.
Step 3
Finely chop the parsley.
Step 4
Divide into small freezer bags. Squeeze as much air out of the bag as possible. Send packages to freezer for storage. Frozen parsley is ready.
Parsley is one of the most popular spices among housewives. It is added to both the first and second courses. We are all very accustomed to its taste and do not even imagine that we would stop using it for any reason.
Even in winter, housewives manage to grow fresh parsley on the windowsill. In the summer, parsley gives a very rich crop of greenery. It can be both grown on your own plot and purchased on the market at a very affordable price. If parsley is properly dried, it will not lose its taste and aroma and can be stored for quite a long time and used in the preparation of various aromatic dishes.
Parsley is also used to improve digestion, with diseases of the liver and intestines, with renal and cardiac edema. Parsley juice has antipyretic properties, reduces swelling from insect bites. Parsley infusion will cleanse the skin well. So dried parsley can be used not only in cooking, but also for healing your entire body.
Recipes with fresh parsley
Step 1
To dry parsley, you will need a vegetable dryer, fresh parsley, and a kitchen towel.
Step 2
It is better to collect parsley in the early morning, when the dew has already disappeared. Parsley should not be washed before drying. If you see that this is necessary, rinse the parsley under running water, shake off the moisture and lay it out to dry on a kitchen towel.
Step 3
Spread the prepared parsley on the grates of the electric dryer. Turn on the dryer.
Step 4
It will take you about 2 hours to dry the parsley.
Step 5
Dried parsley is ready. Arrange dry parsley in a dry, tightly closed dish.
Step 1
For drying, we need fresh parsley, a plate, paper napkins, a knife, a kitchen board, a kitchen towel, a microwave.
Step 2
If necessary, pre-rinse the parsley, shake off the moisture and spread it on a kitchen towel to dry.
Step 3
Remove stems from parsley, leaving only leaves.
Step 4
Place a paper towel on a plate. Sprinkle desired amount of parsley on top.
Step 5
Cover the parsley with a second paper towel. Send to the microwave at 450 W for 3 minutes.
Step 6
Parsley is ready.
Step 7
Store parsley in a dry, tightly sealed container.
Step 1
For work, we need fresh parsley, twine, a kitchen towel.
Step 2
Before drying, parsley is best harvested in the morning, when the dew has already dried. But if there is such a need and you are not sure about the purity of the greens, rinse it under running water, shake off the moisture and dry it on a kitchen towel.
Step 3
Tie the parsley into small, loose bunches. Air should pass well between the parsley stalks.
Step 4
Hang the parsley in a well-ventilated area under cover, out of direct sunlight. Ventilated attics are ideal for this.
Step 5
The parsley has dried up. This will take you 2 to 4 days if the weather is dry.
Step 6
Store dried parsley in dry, tightly sealed jars.