“No wonder it’s constantly on hospital menus in France. It’s a champion.”

Doctors assure that the green leafy vegetable, which housewives use especially for cooking, contains more vitamin C than lemons.

Conditional, to be assimilated by the body, the green leaves are eaten “with the straw” and are not cooked in food, but raw. Plus, they taste good.

It’s about ordinary parsley that contains more vitamin C than lemon juice, says nutritionist Mihaela Bilic.

“Parsley has more vitamin C than lemon juice

Vitamin C is the most famous of the vitamins and is the most powerful antioxidant in nature.

The vitamin C in parsley prevents “rusting,” meaning aging and disease

It prevents “rusting”, i.e. aging and disease, helps the body neutralize free radicals and oxidative processes, strengthens the immune system.

When it comes to natural sources of vitamin C, our first thought is usually citrus fruits and especially lemons.

The truth is that vegetables contain more vitamin C than fruits, and the champion is none other than common parsley.

With a content of almost 200 mg vitamin C/100g, parsley exceeds all other fruits and vegetables: red bell pepper 160 mg, lemon juice 128 mg, green bell pepper 120 mg, kiwi 92 mg, strawberries 67 mg, orange juice 54 mg.

The only condition is to eat a lot of parsley, not just a few leaves, as a garnish in soups or stews, but in bunches, in the form of a salad.

In addition to vitamin C, parsley is rich in fiber, beta-carotene (a precursor to vitamin A), folic acid, iron and calcium – i.e. essential elements for health.

Dr. Mihaela Bilic: “Green parsley is anti-anemic, improves digestion, improves circulation”

Parsley is cheap and can be found at any time of the year.

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It is not surprising that in France parsley salad (tabbouleh) remains on the hospital menu, there is no simpler and more effective preparation for the period of recovery after diseases or operations.

So start filling your basket with parsley from tomorrow – it is anti-anaemic, antioxidant, improves digestion, improves blood circulation (it contains anticoagulant vitamin K) and last but not least, ensures fresh breath.

The chlorophyll in parsley neutralizes unpleasant odors in the mouth, including garlic!” says nutritionist Dr. Mihaela Bilic.

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