The underlying truth, on the other hand, is far from the general public’s perception. Parsley is actually a health wonder, with volatile oil components (myristicin, limonene, eugenol, and alpha-thujene) that stop tumor formation—a very specific attribute that is needed to fight growth of cancerous tumors in the body.
This particular attribute places parsley in the category of chemoprotective foods, which are foods that aid in neutralizing certain types of carcinogens such as the benzopyrenes that are found in cigarette and charcoal grill smoke.
Other components found in parsley called flavonoids (apiin, apigenin, crisoeriol, and andluteolin) are reported to function as antioxidants, which helps fight free radicals attacking the body’s cells, lowering the risk of various forms of cancer, heart disease, diabetes, and memory loss.
Just when you think the health benefits will end with the aforementioned attributes, parsley also has considerable amounts of Vitamin A and Vitamin C, which aside from their antioxidant properties, are also essential to a strong and healthy immune system. Individuals prone to getting ear infections and colds would benefit from eating parsley as it helps prevent such conditions from recurring.
The beta-carotene found in Vitamin A may also help lessen the severity of asthma, osteoarthritis, and rheumatoid arthritis. Folic acid, which plays a crucial role in maintaining excellent cardiovascular health, can also be found in parsley.
It is also a natural breath freshener, so you can opt to eat it together with the rest of the meal or save it for last to freshen your breath after eating a garlicky dish.
With all these wonderful benefits packed into a tiny garnish, people should definitely think twice before leaving it on the plate to be thrown away. Parsley not only makes a vibrant, flavorful addition to any dish, it is also an exceptional storehouse of potent nutrients that help keep the body in tiptop shape. If more people knew about its health benefits and are more conscious about what they put inside their mouths, then they might not just make it a simple garnish any more but a main ingredient of countless dishes.