This simple condiment is extraordinarily rich in precious nutrients. Per 100g, it contains 200 mg of vitamin C (while lemon, reputed to be very rich, contains 100 mg), 60 mg of provitamin A (carrots contain 2 to 14 mg), 240 mg of calcium, and 19.2 mg of iron.
It has been known and appreciated since antiquity: Galen, Averoes, and Constantine Africanus were already aware of the diuretic properties of parsley and prescribed it for bladder and kidney ailments. But with modern techniques, its exceptional richness in minerals: calcium, magnesium, iron, sulfur, phosphorus, manganese, and other trace elements, as well as vitamins A and especially C, has been revealed. Professor Binet considers it a first-rate food. 20g of parsley is enough for your daily intake of vitamin C. Obviously, it must be eaten very fresh to contain and preserve this very fragile vitamin C. Therefore, it’s a great choice in your garden or in a pot on your balcony.
Its effects:
An exceptional food, it is tonic, anti-rachitic, anti-anemic, and anti-scorbutic.
Its cleansing action is similar to that of garlic with regard to the blood, the internal environment, and the relaxation of arteriovenous vessels.
It has aperitif and digestive properties.
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