*Juicing removes the fiber from parsley 3 Healthy Green Juice Recipesįor all three of these recipes, it is recommended to use a slow juicer. Nutritional Value for One Cup of Fresh Parsley (55 g) Source Nutritional Content
It also has anti-inflammatory, antifungal, and antibacterial properties. One cup of parsley, about one bunch or one larger handful of parsley, contains over 80% of vitamin C, over 800% of vitamin K, over 160% of vitamin A and about 20% of the DV for folic acid. Parsley is known to be a great source of powerful antioxidants, vitamin A, vitamin C, vitamin K, and folic acid. Parsley has incredible health benefits and offers many vitamins and minerals. Parsley may help support the body with healthy digestion, a healthy immune system, nutrient absorption, kidney health, heart health, and regulating blood sugar levels.Īs a natural diuretic, parsley can help draw excess fluids out of the abdomen to help reduce bloating. Juicing also allows you to consume more vitamins and minerals from the juice than you would be able to through eating. Juicing parsley is a great way to extract nutritional content in a way that allows for quicker digestion and absorption. However, when juiced and mixed with other fruits and vegetables, you likely won’t notice a difference in taste between the two.
Both have a similar flavor, a subtle, almost bitter green taste, with curly parsley being a bit more robust. The two types of parsley that can be used in these juicing recipes are flat-leaf parsley and curly leaf parsley. It has been used for centuries as a natural detox remedy, natural diuretic, antiseptic, and for its anti-inflammatory properties.įlat-leaf parsley is on the left. Parsley is a leafy green herb that is easy to grow in a home garden or can typically be found at the grocery store. This post will share three of my favorite parsley green juice recipes and the powerful nutritional benefits parsley offers. Parsley also blends in well with green vegetables like celery and cucumber juice. It’s versatile, and the green juice taste can easily be balanced by a sweeter fruit such as an apple. Parsley is an excellent herb to add to almost any green juice or vegetable juice. Juicing parsley and other fruits and vegetables is one of the best ways to flood your body with the vitamins and nutrients it needs to heal itself and function at its best. And now we know there is science to back up parsley’s more complex nature.If you haven’t been juicing parsley, you’ve been missing out! Parsley is one of my favorite herbs to juice as it offers many nutritional benefits. Ancient civilizations have used parsley in medications applied to wounds, poultices, boils, cysts, and to draw the pus out of an infected cut. The difference is, they saw this potent green plant as so much more than just a pretty face, using parsley as an important medicine. But, at the very least, we can only hope that this discarded green will be later appreciated by radiantly healthy rodents living in the adjacent back alley.Īctually, using parsley as a garnish is not a new habit and can be rooted back to the ancient Romans. What would a bowl of nutritionally useless white-flour noodles floating in a saturated-fat cream sauce say to the accompanying parsley garnish, which is one of the most nutrient-dense foods in the world? The slurred vowels coming from the fat-jowled pasta would probably mock the small but more powerful parsley as the unreasoning omnivore throws it aside like useless trash to devour the impotent slop below. A highly concentrated green that reads like a multivitamin with the added benefit of powerful phytochemicals
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