Parsley has three times as much vitamin C as a lemon
Vitamin C is found in great amounts in parsley. Up to 180 mg of vitamin C in the form of ascorbic acid can be found in 100 g of parsley. This is more than three times as much as in lemons and other citrus fruits. Women get all the vitamin C they need in a day from a bunch of parsley. Vitamin C is best used when green parsley is eaten raw. Make pesto with it, or add it to soup or a smoothie for health and beauty.
Parsley has a lot of vitamin C, even more than lemon, oranges, and other well-known fruits. This is one reason why you should eat as much parsley as you can. Learn how to make the most of its high concentration of “immune vitamins.”
Parsley – a source of vitamin C
Even though most people don’t know it, green parsley is a great natural source of vitamin C. Lemons, oranges, strawberries, and most other seasonal fruits don’t have as much vitamin C as parsley. Brussels sprouts and sauerkraut also don’t have as much vitamin C as green parsley. Peppers are the only food with more vitamin C than parsley.
The content of vitamin C in parsley
The most vitamin C-packed part of parsley is its leaves. There are between 133 and 180 mg of vitamin C in every 100 g of parsley. Ascorbic acid can also be found in parsley root, but it has “only” 41 mg of vitamin C per 100 g.
Parsley leaves contain the most vitamin C , but parsley stalks are also rich in this ingredient. Chop them finely and use them in the kitchen for the best use of vitamin C.
For example, women need about 75 mg of vitamin C every day, while men need about 90 mg. The demand goes up when pregnant, when athletes train, and when people have colds, for example.
So, about 50 g of parsley is enough to meet the daily requirement for vitamin C. This is exactly how much a medium-sized bunch of parsley weighs.
Benefits of parsley
Vitamin C is a real beauty and health treasure in parsley. All beauty cocktails always have parsley in them because it makes them look good. In fact, a diet high in vitamin C makes the skin look better, keeps you from getting old too quickly, and gives your nails the nutrients they need.
Vitamin C in green parsley can also help a little bit with immunity. Eat it in the fall/winter and early spring to get the most out of your natural immunity when you’re sick.
These are not the only advantages of a diet rich in vitamin C. Its adequate supply (from green parsley or other sources) ensures:
– DNA protection; better iron absorption;
– sealing blood vessels;
– proper synthesis of neurotransmitters;
– counteracting the development of atherosclerosis;
– better joint regeneration.