Parsley is known to be the world’s most popular and commonly used herb. It was derived from a Greek word, which means “rock celery” (it is a relative to celery). Parsley has been cultivated for almost 2,000 years and was used medicinally way before it became a popular ingredient in different Western dishes. With high nutrient content, it can be found all year round in your local supermarket.
Health Benefits of Parsley
Parsley has many health benefits and has been used as a medicinal herb for many ailments. It contains more vitamin C compared to any other standard vegetable, approximately about the same as blackcurrants and three times as much as oranges. The iron content is highly exceptional, which is twice as much as spinach and parsley is a good source of calcium, manganese and potassium. It also contains flavonoids, which function as antioxidants. Parsley is also rich in vitamin A, which is popular for its effects on vision, plus it can lessen the risks of diabetes and atherosclerosis.
Raw parsley can cleanse the blood, melts sticky deposits in your veins, retain elasticity of blood vessels, alleviates removal of moderately sized gallstones and kidney, cures any ear infections, and improves the sexual system. Chewing parsley can also prevent bad breath!
Parsley is also good as a topical therapeutic for bruises. Next time you incurred a bruise, crush up some parsley leaves and apply it straight to the affected area.
Parsley is considered to be one of the most important herbs for giving vitamins to the body. It is an immune-enhancing mineral and multi-vitamin complex in green plants. It can grow in most climates and is always available throughout the year.
So next time you encounter some parsley on your plate, eat it up!
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- For the Pork Balls
- 1 kg ground pork
- 2 cups finely minced curly parsley
- 3 t freshly ground pepper
- 1 ½ tsp salt
- For the Curry Sauce:
- 2 T vegetable oil
- 4 cloves garlic, chopped
- 1 pc onion, chopped
- 3 T sinigang mix powder
- 3 T yellow curry powder
- 4 cups coconut milk
- salt and freshly ground pepper
- In a mixing bowl, combine all ingredients for pork ball, gently toss it together. Form it into balls. Place it in a refrigerator while doing the curry sauce.
- In a large saucepan, heat vegetable oil. Sauté garlic, onion, sinigang powder, and curry powder to the pan, stirring until the vegetables have softened. Add in the coconut milk and slowly bring to a boil. Lower the flame to medium-low to let it continue to simmer.
- You may add the formed pork balls to the simmering sauce. Let it simmer for 20 minutes more or until the pork balls are cooked. Remove the lid and give the sauce a good stir and simmer for an additional 15 minutes. Wait until the sauce thickens and clings to the pork balls. Season to taste with salt and pepper.
- The meatballs are best served with steamed hot rice.
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