If I mentioned the word parsley, many of you would not think of it as a superfood. To most, it’s a colorful garnish that brightens a plate and is usually ignored and discarded. Maybe if you knew the awesome benefits of parsley, you just might include it in your diet.
Parsley is a culinary and medicinal herb that is frequently overlooked. There are several varieties of parsley, but the two most common are curly parsley which has the bright green frilly leaves and the Italian parsley, which has darker green flat leaves.
These fragrant leaves are loaded with chlorophyll which aid in alkalizing the body, forming new red blood cells and purifying the blood. It also contains two elements that offer powerful benefits. First are it’s volatile oils, myristicin, limonene, eugenol, and alpha-thujene; they have been shown to inhibit tumor cell formation. Eugenol has been found to reduce sugars in diabetics. Second, Parsley is also rich in flavonoids, such as apiin, apigenin, crisoeriol, and luteolin which boasts powerful antioxidant properties.
Parsley is very high in Vitamin C, three times the amount of an orange in fact. Vitamin C, also known as ascorbic acid is essential for our health. It’s used to create collagen in the body which is a protein that makes our bones, joints and skin healthy and strong. Parsley is also rich in other antioxidant vitamins, vitamin A, beta-carotene, vitamin E, vitamin K, zea-xanthin, lutein, and cryptoxanthin. Zea-xanthin helps prevent age related macular degeneration.
Parsley is also pumped with vital minerals like potassium, manganese, iron, calcium, and magnesium. Potassium is one of the main blood minerals called electrolytes. It’s a very significant mineral that’s imperative to both cellular and electrical function. Let’s not leave out the essential vitamins; it’s also abundant in pantothenic acid, riboflavin, niacin, pyridoxin, and thiamin. These play a major role in carbohydrate, fat and protein metabolism. It also contains folic acid which is needed to synthesize DNA, repair DNA and aids in cell division and growth.
Ingesting small amounts of this high profile herb/ vegetable can help with bad breath, anemia, arthritis, menstrual disorders, hair issues, vision heal, wound healing and so much more.
So, will that small sprig on your plate do the trick? Not really, you’d have to eat several ounces to make a difference. Eating it straight is not that appealing for the majority of folk, so adding it to a salad or juicing it is ideal. I make fresh juice every single morning and add a small handful with my other ingredients. It’s refreshing, tasty and so healthy for our bodies.