Parsley is a useful and aromatic herb from the Apiaceae family, rich in vitamins and minerals. It contains a large amount of carotene, comparable to carrots, as well as vitamin C in volumes comparable to lemons and black currants. 50 grams of dried parsley contains the daily norm of ascorbic acid, which makes it a valuable source of vitamins at any time of the year. In addition, the composition includes vitamins B, K, E and PP, as well as important trace elements — iron, calcium, zinc and magnesium, necessary to maintain health and normal functioning of the body.
Dried parsley retains the aroma and useful properties of fresh herbs, although it is slightly inferior to it in taste. This makes it an excellent option for use in the winter period when fresh greens are unavailable. It perfectly complements a variety of dishes, especially meat, stewed vegetables and soups, giving them a rich taste and benefit. Parsley can be added to almost any dishes, except desserts.
Thus, vitaminated parsley is a universal and useful spice that helps maintain the balance of vitamins and trace elements in the diet all year round. Its use contributes to the improvement of the taste of dishes and enrichment with nutrients, which is especially important in the cold season.
