Parsley and its benefits

This vegetable is often called a herb. It masks the odour and taste of garlic and onion and is therefore useful for those who do not like that smell.
Parsley is full of a large number of rich nutrients. It has more vitamin C than citrus fruit and is one of the high sources of chlorophyl, iron and minerals such as magnesium, calcium, potassium and zinc. A serve of 100gr of parley provides 3.6gr of fibre.
Parsley is great for the kidneys and digestion.
A few leaves and hot water give a refreshing tea.
Any salad benefits from the added taste, colour and texture of parsley. When cooking it, use the flat leaf parsley which has a stronger flavour and add it when the dish has nearly finished cooking.

Bon appétit!