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Have you tried parsley root?

Analysis by Dr. Joseph Mercola Fact Checked

parsley root

Story at-a-glance -

  • Parsley root looks a parsnip and tastes like a cross between celery and carrots. While not widely used in the U.S., it's a common ingredient in the Netherlands, Germany and Poland as it's tasty, packed with nutrients and versatile
  • The benefits attributed to the vegetable are likely related to its high nutritional value, including high amounts of vitamin C, E, potassium, niacin and zinc
  • Parsley root is a detoxifying agent, has anti-inflammatory properties and is high in fiber to support a healthy gut microbiome and your immune system; high levels of flavonoids relieve oxidative stress, and high levels of potassium may protect against high blood pressure, stroke and heart disease
  • Parsley root has a long growing season and may flourish in container gardens when the pots are deep; the vegetable may be eaten cooked or raw, used in soups, stews and salads, or boiled for a delicious cup of tea

Most vegetables are low in calories and net carbohydrates, while being high in healthy fiber and valuable vitamins and minerals. As a rule, vegetables are a nutritional cornerstone to optimal health and a healthy diet. Most contain an array of antioxidants and other disease-fighting compounds.

Chemicals found in plants are called phytochemicals and help reduce inflammation and eliminate carcinogens, while other chemicals may help regulate the rate of cell reproduction, autophagy and maintenance of DNA.


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