Spread around the world, parsley is respected not only because of the pleasant taste, but also for decorative look. This spice is a real source of vitamin K, where mainly comes favorable impact of parsley on the body. 10 grams of this particular plant not only contain 0% calories, but also provides 150% of the recommended daily intake of vitamin K. This essential vitamin protects bones from fractures, protects the liver and prostate of some forms of cancer, but the most famous is that it helps for normal blood clotting. In fact, its name comes from the German word “koagulation”, meaning coagulation (blood clotting).
With parsley still should not exaggerate, especially during pregnancy, because in larger quantities have negative affects that may harm the fetus. But apart from pregnant women, smokers should consume parsley, not only because it can improve the quality of your breath, but also because to some degree can break this bad habit. Vegetable oils contain parsley have proven act as chemical protectors of the lungs because it neutralizes carcinogenic substances that surround the human body as an example – cigarette smoke. Besides vitamin K, which is most abundant in parsley, this distinctive spice 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. But experts advise to always choose fresh parsley before dried, but it is only because of the taste, the vitamins remain the same in fresh and dried parsley. When choosing fresh parsley note he has a dark green color, the twig is densely and fragile, , and to avoid faded and yellowed twigs and leaves, because it is an indication of damage by pests or decay. Parsley should always be washed thoroughly under running water as compulsory before meals or store in the refrigerator.