parsley (root)

Parsley (root)

The root of parsley has a yellowish-white color, so it is sometimes called « white root ». It has a sweet taste and pleasant aroma, which is explained by the presence in it of essential oils. Parsley has a pleasant smell, tart sweet taste. It contains essential oils, vitamin A, vitamin B1, B2, PP, K. 100 grams of parsley contain about two daily allowance of vitamin C — 150 milligrams of this 4-fold greater than 100 grams of lemon. According to the content carotene parsley is not inferior to all the recognized champion — carrots. Parsley contains a lot of selenium (anti-carcinogenic factor) and prevents the development of certain types of cardiovascular disease. Parsley is used in disorders of the digestive and urination in children, flatulence, dyspepsia, uterine bleeding, chronic gastritis with reduced gastric secretory activity and as a preventive agent for preservation of vision. Because of its bactericidal action Parsley is recommended for inflammation of the gums, tongue, oral mucosa, as well as to eliminate bad breath. parsley root improves the function of sex glands in men, it is used in diseases of the prostate. Finely chopped parsley root can make preparation for future use by drying. In the manufacture of foods introduced raw podpechenny at the plate or browned in fat parsley root. The root of the raw is added in the preparation of boiled fish units, putting large chunks of meat, in the manufacture of sauces, especially the fish (steam, etc..). parsley root gives the dish a unique taste and flavor. & Nbsp;

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