Parsley is a superb spice. Smelly and full of beneficial properties, it is a great addition to a variety of dishes and salads. The root of parsley, however, is extremely neglected.
Few people know that parsley root is very useful and has properties that deserve much more than simply being thrown into a trash can.
Which are the nutrients in the root of parsley?
The root of parsley is extremely rich in vitamins C, A, K, B9, minerals iron, copper, potassium, calcium, and many antioxidants, fiber and flavonoids. He is also very poor in calories, making him a great assistant in the fight against obesity.
Skin care
Thanks to the high content of antioxidants and flavonoids, the root of parsley is very potent for the skin. It neutralizes oxidative stress in the cells and slows down aging.
Facilitates digestion
The fiber richness of this root stimulates digestion, peristalsis of the intestines and suppresses inflammation in them. This facilitates the removal of toxins and the release of gases.
Helps the cardiovascular system
Enormous amounts of potassium in parsley root strengthens the heart and blood vessels. Potassium helps to balance blood pressure, improving the elasticity of vascular walls with a slight vasodilating effect. These properties of parsley root contribute to the prevention of heart attack and stroke.
Strengthens the immune system
Due to the large amounts of vitamin C in the root of the parsley the immune system works well. It is also an antioxidant that fights free radicals, causing many diseases and aging cells.
Improves bone density
One cup of parsley root contains much more than the amount of vitamin K needed for the day. It contributes to improving bone density, which in turn is an important indicator in the prevention of osteoporosis.
How to consume root of parsley?
There are a number of ways to prepare it. You can bake, fry, sauté or boil. A great way to do it is to cook it with cubes together with potatoes. You can grate it fresh and mix it with other vegetables in fresh salads. It is also suitable as a supplement to purees, marinades, sauces.
Source: http://wakeup-world.com/ Picture: freedigitalphotos.net