Parsley The Undercover Superfood

Nutrition Tips

Did you know? Parsley has twice as much iron than spinach and nearly 3 times as much vitamin C than oranges. But the little green herb that most people push aside their plate rather than eat, is so much more than just a garnish. Parsley packs a mighty punch of health promoting nutrients.

 

Why should I eat Parsley?

  • Promotes bone strength: one small 28g bag of parsley contains a whopping 6 times the recommended amount of vitamin K needed per day. Not only is vitamin K important for blood clotting but it’s also critical for building and maintaining strong, healthy bones. You see, healthy bones don’t just need calcium!
  • Powerhouse of antioxidants:  being a great source of  pre-vitamin A, loaded with vitamin C, manganese and many other antioxidants, parsley protects our cells against free radical damage caused by pesticides, alcohol, cigarettes, environmental smoke and fumes etc.  In excess free radicals can be bad news – they’re suspected to contribute towards illness such as cancer and heart disease – however antioxidants are our nutritional superheroes. Antioxidant, like the ones found in parsley, make free radical safe and no longer harmful to our health.
  • Helps digestion: being a good source of fibre parsley can help to keep you regular. When made into a tea it’s also great at helping to relieve indigestion, colic and excess gas.
  • Parsley is considered to have many more health promoting benefits. Theses include anti-inflammatory, immune boosting, and diuretic properties making parsley an undercover “superfood”!

 

How to enjoy parsley:

Parsley is a used in a many Arabic and Mediterranean dishes but one I absolutely adore is Ful medemes. Ful is a high protein, great tasting, filling bean dish containing a good serving of parsley. Search “Parsley” on Conscious Vegan website to find delicious recipes!

 

 

 

 

References

Farzaei, M., Abbasabadi, Z., Ardekani, Rahimi, R. and Farzaei, F. (2014) ‘Parsley: A review of ethnopharmacology, phytochemistry and biological activities’, Journal of traditional Chinese medicine = Chung i tsa chih ying wen pan., 33(6), pp. 815–26.

Foundation, T.G.M. (2001) Parsley. Available at: http://www.whfoods.com/genpage.php?dbid=100&tname=foodspice (Accessed: 4 March 2017).

Patel, D., Shukla, S. and Gupta, S. (2006) ‘Apigenin and cancer chemoprevention: Progress, potential and promise (review)’, International journal of oncology., 30(1), pp. 233–45.

Pearson, D. (2007) ‘Bone health and osteoporosis: The role of vitamin K and potential antagonism by anticoagulants’, Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition., 22(5), pp. 517–44.

Spinach vs parsley – in-depth nutrition comparison (2016) Available at: http://foodstruct.com/compare/spinach-vs-parsley (Accessed: 4 March 2017).

Yousofi, A., Daneshmandi, S., Soleimani, N., Bagheri, K. and Karimi, M. (2011) ‘Immunomodulatory effect of parsley (Petroselinum crispum) essential oil on immune cells: Mitogen-activated splenocytes and peritoneal macrophages’, Immunopharmacology and immunotoxicology., 34(2), pp. 303–8.