Parsley is perhaps one of the most commonly used but therapeutically underrated of all herbs. It's often one used as a garnish in restaurants, and the customer rejects it as mere decoration.
Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants. The iron content is exceptional with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz) .
Parsley also possess chlorophyll that is naturally derived from the rich organic soil it is grown in, along with natural sunlight and environmental conditions.
Parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the valuable quantity of iron.
Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants. The iron content is exceptional with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz) .
Parsley also possess chlorophyll that is naturally derived from the rich organic soil it is grown in, along with natural sunlight and environmental conditions.
Parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the valuable quantity of iron.
Best of all it's cheap and easily accessible.
very nice
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