This humble condiment is extraordinarily rich in valuable elements. Per 100g, it contains 200mg of vitamin C (while lemon, renowned for being very rich, contains 100mg), 60mg of provitamin A (carrots contain 2 to 14mg), 240mg of calcium, and 19.2mg of iron.
It has been known and appreciated since antiquity: Galen, Averroes, and Constantine the African were already aware of parsley's diuretic properties and prescribed it for bladder and kidney ailments. But with modern techniques, its exceptional richness in minerals—calcium, magnesium, iron, sulfur, phosphorus, manganese, and other trace elements—as well as vitamins A and especially C, has been discovered. Professor Binet considers it a top-notch, safe food. 20 grams of parsley is enough for the daily requirement of vitamin C. It is essential that it be consumed very fresh to retain and preserve this very fragile vitamin C. Therefore, it belongs in your garden or in a pot on your balcony.
Its action:
An exceptional food, it is tonic, anti-rachitic, anti-anemic, anti-scorbutic.
Its cleansing action is similar to that of garlic with regard to the blood, the internal environment and the softening of arteriovenous vessels.
It has aperitif and digestive properties.
Equally important for manual laborers as for intellectuals.
Like garlic and onion, it is often cited as a cancer preventative.
