Nutrition Facts - Parsley, Celery & Coriander

PARSLEY NUTRITION FACTS

(Source:http://www.healthiertalk.com)

Parsley is great for the digestive system, freshens the breath and has been traditionally used to relieve intestinal gas.Did you know parsley can inhibit the secretion of histamine, which is a trigger for allergy symptoms, a common concern in the spring?Also, parsley contains calcium, magnesium niacin, phosphorus, potassium, riboflavin, sodium, vitamins A, C and K, and even protein. A tea can be made from the seeds or leaves to treat asthma, coughs and suppressed or difficult menstruation. An infusion is also said to be effective against gallstones, according to The Herb Book by John Lust.Parsley juice made from the fresh leaves can also be used in a smoothie mixed with other juices to provide a vitamin boost.

Parsley should not be used at all if kidney inflammation exists. 

CELERY NUTRITION FACTS (source: http://www.nutrition-and-you.com)

 

Celery herb is known for its strong aromatic flavor it imparts to variety of popular Mediterranean cuisines. It is a small biennial herbaceous plant originated in Europe. The herb grows easily as potherb and in the kitchen gardens for its flavorful leaves, shoots, roots, and seeds.

Botanically, the plant belongs to the family of Apiaceae of the genus; Apium and known scientifically as Apium graveolens.

The herb is a small plant; reaches about half a meter in height. It requires fertile, moisture rich soil to flourish. Celery plant contains just 16 calories per 100 g leaves and along with numerous health benefiting phyto-nutrients such as flavonoids, folate, vitamin-A, vitamin-K, minerals and other vitamins, has all the characters to consider it as one of the most valuable low calorie or negative calorie weight loss functional foods. 

CORIANDER NUTRITION FACTS

Coriander/Cilantro is a popular Mediterranean herb commonly recognized in Asia as coriander. It is widely employed in particularly savory dishes all cultures both in modern as well as traditional cusines.The herb contains many notable plant derived chemical compounds that are known to have disease preventing and health-promoting properties. It is quite similar to dill in utility terms of its leaves and seeds which can be used as seasoning. Botanically, the herb belongs to the family of apiaceae, of the genus: Coriandrum. Scientific name Coriandrum sativum.

The good: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

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