It is difficult to imagine meals without parsley and coriander. In addition to the particular flavor and aroma they bring to drinks, broths and meats, these herbs have multiple benefits
Surely on more than one occasion you have confused parsley with coriander and have put a handful of these green leaves in the salad. At first glance, both aromatic herbs belonging to the apiaceous family seem the same, but their benefits are very wide and diverse.
This herb with a triangular stem, rounded tip leaves, with a strong aroma and flavor is rich in vitamins C and K. This seasoning for sauces, broths, cocktails, soups and salads is a natural anti-inflammatory, so eating it is associated with the prevention of heart disease, diabetes, arthritis, and some cancers.
Coriander leaves or seeds have antiseptic and antioxidant properties that prevent cell damage caused by free radicals associated with cancer, in addition to leveling platelet values and fighting anemia.
With flat and pointed leaves, dark green and shiny, this flavoring for meats, rice and broths is rich in iron and vitamin C. It has diuretic properties that stimulate the proper functioning of the kidneys, help to eliminate toxins and improve circulation. .
Drunk in tea, it helps purify the breath and improve oral health. In leaves, it prevents heartburn, reduces gastritis and helps the proper functioning of digestion, also prevents the appearance of eye diseases thanks to lutein and zeaxanthin, two carotenoids of parsley.