DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
PARSLEY
PARSLEY FLAKES
HEALTH BENEFICTS
The vitamin K found in parsley helps support bone health, while the richness of vitamin C makes it a great immune booster. Parsley is an excellent source of beta-carotene, an antioxidant that can help protect the body against free radical damage and combat the effects of aging.
There is evidence that parsley may support healthy kidney function. While the herb contains oxalates, which can cause problems for people with existing kidney problems, a study published in the Journal of Urology found that ingesting parsley leaves and roots reduced the amount of calcium oxalate deposits in animals. The researchers found that eating parsley helped break down kidney stones in the animals.
Using parsley daily will make us feel relief from joint pain. That's because this herb has anti-inflammatory properties.
Because it is rich in iron, parsley is recommended for patients with anemia, as this study shows. Two tablespoons of parsley provide two percent of daily iron amounts, so a pinch of parsley adds a little punch to any meal.
Parsley is rich in cancer-fighting compounds. Early studies suggest that compounds in parsley may even inhibit tumor growth. A recent study in the Journal of the Science of Food and Agriculture found that parsley has potent anti-cancer properties. It actually fights cancer in 4 different ways: it acts as an antioxidant that destroys free radicals before they damage cells, it protects DNA from damage that can lead to cancer or other diseases, and it inhibits the proliferation and migration of cancer cells in the body.
Research published in the Journal of Nutrition found that eating foods rich in a natural nutrient known as myrecetin can lower the risk of developing type 2 diabetes by 26 percent. Parsley is one of the best sources of myricetin, which contains approximately 8 milligrams per 100 grams of parsley.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
There are many ways to consume parsley, some of the most common are:
Fresh: Finely chopped and added to salads, soups, stews, sauces, and other dishes to add flavor and aroma.
In infusion: you can make an infusion of fresh parsley to obtain its medicinal properties and add a mild flavor to the drink.
As a dressing: it can be mixed with olive oil, lemon and garlic to create a fresh and delicious dressing for salads and other dishes.
In sauces: it can be finely chopped and mixed with other ingredients to create sauces, such as parsley sauce.
Cooked: It can be added to soups, stews, and stews to add flavor and aroma.
Frozen: It can be chopped and frozen for later use in fresh or cooked dishes.
Dried: Parsley can be dried and ground into powder for use in sauces, dressings, and other dishes.
These are just some of the many uses for parsley, creativity in the kitchen is the limit.
RECIPES
Chicken with Parsley
Ingredients
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4 chicken breasts
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2 tablespoons of chopped parsley
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1/4 cup of wheat flour
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1/4 cup of breadcrumbs
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1 egg
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Salt and pepper to taste
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Vegetable oil for frying
Start by preparing the chicken breasts, trimming off any extra fat and bone. Cut each breast into desired size pieces.
In a small bowl, mix the chopped parsley with the flour and breadcrumbs.
In another bowl, beat the egg.
Dip each piece of chicken first in the beaten egg and then in the mixture of wheat flour, breadcrumbs and parsley. Make sure the chicken is completely covered.
Heat vegetable oil in a skillet over medium-high heat.
Once the oil is hot, place the chicken pieces in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through on the inside.
Remove the chicken pieces from the pan and place them on a plate with absorbent paper to remove excess oil.
Serve hot and enjoy.
Turkey with Parsley
Ingredients
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1 turkey breast
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2 tablespoons of chopped parsley
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2 garlic cloves, minced
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1/4 cup of white wine
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1/4 cup of chicken broth
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1 tablespoon butter
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Salt and pepper to taste
Start by preparing the turkey breast, trimming off any extra fat and bone. Cut the brisket into pieces of the desired size.
In a small bowl, mix the chopped parsley with the minced garlic.
Heat a large skillet over medium-high heat and add the butter.
Once the butter is melted, place the turkey pieces in the pan and cook for 3-4 minutes per side, or until golden brown and cooked through on the inside.
Remove the turkey pieces from the pan and place them on a plate.
In the same pan, add the white wine and chicken broth, mixing well to loosen any bits of food that stuck to the pan.
Bring the mixture to a boil and reduce by half.
Add the parsley and garlic mixture to the pan and mix.
Return the turkey pieces to the pan and cook for a few more minutes, until hot. Serve hot and enjoy.
Fried Pork with Parsley
Ingredients
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4 slices of pork
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2 tablespoons of chopped parsley
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2 garlic cloves, minced
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1/4 cup of red wine
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1/4 cup of chicken broth
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1 tablespoon of olive oil
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Salt and pepper to taste
Begin by preparing the pork slices, trimming off any additional fat.
Season the slices with a little salt and pepper.
In a small bowl, mix the chopped parsley with the minced garlic.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, place the pork slices in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through on the inside.
Remove the pork slices from the pan and place them on a plate.
In the same pan, add the red wine and chicken broth, mixing well to loosen any bits of food that stuck to the pan.
Bring the mixture to a boil and reduce by half.
Add the parsley and garlic mixture to the pan and mix.
Return the pork slices to the pan and cook for a few more minutes, until hot and coated with the parsley mixture.
Serve hot and enjoy.
Beef Soup with Parsley
Baked Fish with Parsley
Ingredients
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1 pound of beef (any cut)
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2 tablespoons of chopped parsley
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1 chopped onion
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2 grated carrots
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2 stalks of celery, chopped
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1 cup of rice
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6 cups of beef broth
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Salt and pepper to taste
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Vegetable oil for cooking
Start by cutting the beef into small pieces and reserve.
Heat a large pot with a little vegetable oil over medium-high heat.
Add the onion, carrots, celery, and garlic to the pot and cook for a few minutes until soft.
Add the beef broth, beef, and rice to the pot.
Bring the soup to a boil, and then reduce the heat to medium-low heat.
Cook the soup for about 30-40 minutes until the meat is cooked and the rice is soft.
Add the chopped parsley and mix well.
Taste and adjust the seasoning with salt and pepper to taste.
Serve hot and enjoy.
Ingredients
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4 fish fillets (any type)
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2 tablespoons of chopped parsley
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2 garlic cloves, minced
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1/4 cup of white wine
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1/4 cup of fish broth
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2 tablespoons of olive oil
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Lemon juice
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Salt and pepper to taste
Start by preparing the fish fillets, cleaning them and removing any bones.
In a small bowl, mix the chopped parsley with the minced garlic, olive oil, lemon juice, salt, and pepper.
Arrange the fish fillets on a baking sheet and top with the parsley mixture.
Pour the white wine and the fish stock on the tray.
Cook in the preheated oven at 180 degrees C for 20-25 minutes, or until the fish is cooked and flakey.
Remove from the oven and serve hot, with the parsley and broth mixture over the fish.
Enjoyment.
Chickpea Salad with Parsley
Ingredients
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1 cup of cooked chickpeas
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1 chopped green pepper
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1 chopped onion
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1/4 cup of chopped parsley
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2 tablespoons lemon vinaigrette
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Salt and pepper to taste
In a large bowl, mix together the cooked chickpeas, green bell pepper, onion, and chopped parsley.
Add the lemon vinaigrette and mix well.
Taste and adjust the seasoning with salt and pepper to taste.
Serve cold or at room temperature as a side salad or as a main course with some grated feta on top.
Cream of Spinach and Parsley
Ingredients
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1 chopped onion
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2 garlic cloves, minced
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2 cups of fresh spinach
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2 cups of milk
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1/4 cup of chopped parsley
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1/4 cup of flour
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Salt and pepper to taste
Heat a medium pot over medium heat and add a little oil.
Add the onion and garlic to the pot and cook for a few minutes until soft.
Add the fresh spinach and cook for a few more minutes until they have softened.
Remove from heat and transfer to a food processor or blender.
Add the milk, parsley, flour, salt and pepper and process until smooth and even.
Return the soup to the pot and cook over medium heat, stirring constantly, until thickened.
Serve hot with some grated cheese and chopped parsley on top.