Widespread throughout the world, parsley is respected both for its pleasant taste and for its decorative appearance. This spice is a real vault of vitamin K, which is where its beneficial effect on the body comes from.

 

10 grams of the aromatic plant not only contain 0% calories, but also give over 150% of the recommended daily dose of vitamin K. This essential vitamin serves the body in various ways: protects bones from fractures, prevents calcification of arteries and protects the liver and prostate from some forms of cancer, but it is best known for helping blood to clot normally. In fact, its name comes originally from the German word koagulation - blood clotting.


 

However, parsley should not be overdone, especially during pregnancy , because in larger quantities it has a urethrotonic effect, which can cause trouble.

 

Smokers should respect parsley, not only because it can improve the quality of their breath, but also because it counteracts, at least to some extent, their harmful habit. The vegetable oils it contains, such as myristicin, have been shown to act as chemical protectors of the lungs, helping to neutralize carcinogens such as benzopyrene, part of cigarette smoke.

 

 

Parsley also contains vitamins A and C, beta-carotene and folic acid - a vitamin of the B group, which plays an important role in the normal function of the cardiovascular system. The flavonoid luteolin, which is also present in stable amounts, is an antioxidant, a true free radical scavenger and a modulator of the immune system.

 

It is always advisable to choose fresh parsley over dried parsley, but this is only due to the taste factor. Fresh parsley should be firmly green in color and dense and brittle. Faded and yellowed twigs and leaves should be avoided, as this is an indication of pesticide damage or rot. Parsley should always be washed thoroughly under running water before consumption or storage in the refrigerator.