Ananda Mahony
NaomiFoods that heal...Parsley
August 23rd 2006 00:23
As far back as Roman times, parsley has been
known to have healing properties. Best eaten in its raw form; parsley is far to beneficial a food to be only used as a restuarant garnish.
Some of the positive health results linked to parsley; is its natural diuretic properties causing it to be proactive in the treatment of gout and kidney function. Symptoms of Oedema (fluid retention)have shown a significant reduction, even after eating just 25gms.
Parsley contains the antioxiants; vitamin c and carotenes which can lead to a decrease in the risk of cancer, stroke and cataracts. It is high in iron which may be effective in the prevention of anemia and is also a good source of calcium which is great for prople who eat little or no dairy products.
Used in pregnancy parsley can be a great source of folic acid, which is important to the healthy development of the fetus and may also prevent the onset of Spina bifida. During pregnancy, quantities should not exeed more than 15gms a day as it is said to stimulate uterine contractions.
Although it is not known why, large amounts of parsley consumed in one day have been known to cause vivid and detailed dreams in some people.
There are two types of parsley, flat leaf and curly. Both of which have the same nutritional values.
Organic source
Parsley is a biennial plant and can be grown in pots or in the ground. Sow seeds direct in spring, summer and early autumn. It prefers to be grown in fertile soil in part shade - full sun.
serve parsley lavishly to achieve its optimum benefits. Wash bough parsley to remove pesticides and add to dishes just before serving to retain full nutritional value.
For further information on parsley and its healing benefits read:
Healing Foods by Miriam Poulin, Convent garden books
Some of the positive health results linked to parsley; is its natural diuretic properties causing it to be proactive in the treatment of gout and kidney function. Symptoms of Oedema (fluid retention)have shown a significant reduction, even after eating just 25gms.
Parsley contains the antioxiants; vitamin c and carotenes which can lead to a decrease in the risk of cancer, stroke and cataracts. It is high in iron which may be effective in the prevention of anemia and is also a good source of calcium which is great for prople who eat little or no dairy products.
Used in pregnancy parsley can be a great source of folic acid, which is important to the healthy development of the fetus and may also prevent the onset of Spina bifida. During pregnancy, quantities should not exeed more than 15gms a day as it is said to stimulate uterine contractions.
Although it is not known why, large amounts of parsley consumed in one day have been known to cause vivid and detailed dreams in some people.
Tabbouleh is a dish that uses parsley as its main ingredient
Key nutritional values per 100gms of fresh parsley
Kilojoules 141 Folic acid (mcg) 170
Calcium (mg) 200 Iron (mg) 7.7
Carotenes (mcg) 4,040 Potassium (mg) 760
Vitamin C (mg) 190
Kilojoules 141 Folic acid (mcg) 170
Calcium (mg) 200 Iron (mg) 7.7
Carotenes (mcg) 4,040 Potassium (mg) 760
Vitamin C (mg) 190
There are two types of parsley, flat leaf and curly. Both of which have the same nutritional values.
Organic source
Parsley is a biennial plant and can be grown in pots or in the ground. Sow seeds direct in spring, summer and early autumn. It prefers to be grown in fertile soil in part shade - full sun.
serve parsley lavishly to achieve its optimum benefits. Wash bough parsley to remove pesticides and add to dishes just before serving to retain full nutritional value.
For further information on parsley and its healing benefits read:
Healing Foods by Miriam Poulin, Convent garden books
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