Write: Tomás Franco. Author of Manual for Spices
It is one of the most used condiments in the Mediterranean. There are varieties of curly leaf, more common in northern climates, and varieties of smooth sheet that extend through southern Europe and the Middle East. Discover here the properties of parsley next to a magnificent recipe to use it.
Nutritional composition
| Energy (kJ / 100 g) | 1468 |
| Energy (kcal / 100 g) | 347 |
| Carbohydrates (g / 100 g) | 51,2 |
| Sugars (g / 100 g) | 7,3 |
| Total fat (g / 100 g) | 4,9 |
| Saturated fat (g / 100 g) | 0,7 |
| Monounsaturated fat (g / 100 g) | 2,0 |
| Polyunsaturated fat (g / 100 g) | 1,8 |
| Proteins (g / 100 g) | 24,5 |
| MINERALS | |
| Calcium (Ca) (mg / 100 g) | 1304 |
| Copper (Cu) (mg / 100 g) | 0,6 |
| Phosphorus (P) (mg / 100 g) | 394 |
| Iron (Fe) (mg / 100 g) | 60 |
| Magnesium (Mg) (mg / 100 g) | 325 |
| Manganese (Mn) (mg / 100 g) | 11 |
| Potassium (K) (mg / 100 g) | 3244 |
| Selenium (Se) (mg / 100 g) | 29 |
| Sodium (Na) (mg / 100 g) | 452 |
| Zinc (Zn) (mg / 100 g) | 5 |
| VITAMINS | |
| Vit. A (retinol) (IU / 100 g) | 6062 |
| Vit. B1 (thiamine) (mg / 100 g) | 0,2 |
| Vit. B2 (riboflavin) (mg / 100 g) | 1,8 |
| Vit. B3 (niacin) (mg / 100g) | 8,9 |
| Vit. B6 (pyridoxine) (mg / 100 g) | 1,0 |
| Vit. B9 (folic acid) (μg / 100 g) | 180 |
| Vit. C (ascorbic acid) (mg / 100 g) | 123,5 |
| Vit. E (tocopherol) (mg / 100 g) | 7,9 |
| Vit. K (μg / 100 g) | 1360 |
El parsley has a high proportion of proteins and its content mineral It is very important, highlighting in calcium, iron, manganese, potassium, selenium and sodium. Its content in Vitamins. Above all, vitamin A, riboflavin, niacin, folic acid, vitamin C, and vitamin K.
Properties of parsley in the kitchen
Fresh parsley. Photo: Tiendateamperez
In general, the parsley is a universal condiment that highlights the flavors. For this reason it is widely used in herbal mixtures, with tarragon and thyme. It is an excellent companion to it, for him Bouquet Garni, the fine herbs, etc. It is used in soups, stews, sauces, or fillings. For meat, fish, vegetables, legumes and vegetables. To accompany potatoes, cheese, eggs, mayonnaise, dressings and vinaigrettes.
It also adorns stews, rice and fried foods. You can take advantage of properties of parsley mixed with melted butter. It is delicious to sauté boiled potatoes. Since it does not tolerate cooking well, it should be added at the end of it or immediately before serving the dish. In addition to garlic, parsley combines with other herbs such as rosemary, thyme, savory, and sage.
Hake in parsley sauce
Ingredients:
- 6 tablespoons olive oil
- 3 cloves of garlic
- 750 gr of fillets hake
- shawl
- 5 tablespoons of parsley leaves, crushed
Preparation:
- Heat the oil in a clay pot.
- Crush the garlic cloves and brown in the saucepan.
- Salt the hake fillets a little and place in the pan.
- Add the parsley and cover the pan.
- Cook 5 minutes to allow the hake to release water.
- Uncover and lower the heat, continuing to cook until the hake is done.
- The sauce should emulsify and be thick. If necessary add a little water.
Beneficial for health
This is primarily a diuretic herb due to the presence of apiol, very suitable in the treatment of kidney problems, reducing inflammation of the bladder and prostate. In addition, it contributes to the expulsion of stones. Turn is stimulating appetite and an effective digestive, which helps to eliminate flatulence.
Parsley powder
For his high calcium content it is suitable for diets that fight and prevent osteoporosis, but also during menopause. You should avoid consuming abundantly in women pregnant women for having a certain oxytocic effect, stimulating the uterus that can lead to abortion. Is considered aphrodisiac by increasing sexual desire, especially during the female period.
