The ancient Greeks used it as an aromatic herb and as a medicine in various diseases, while the Romans gladiators always included its juice as a tonic.
Parsley is rich in vitamins A and B. It also contains more iron than any other green vegetable. The increased content of your vitamin C, strengthens the absorption of iron from other sources. People with anemia could improve their iron levels by adding parsley abundant in foods and salads.
Parsley has a diuretic effect due to potassium, benefits the kidneys and bladder and can help relieve swollen legs due to fluid retention and control of hypertension.
Parsley helps in digestion thanks to the essential oil which contains myristicin. Another oil called apiole responsible for the increased mobility of the uterus and gives the parsley emmenagogue action. For this reason consumption in large quantities during pregnancy is not recommended.