The orange is the fruit of the sweet orange tree, which is unique in that its pulp is made up of many vesicles filled with juice. Similarly, its taste varies from bitter to sweet. It is native to southeastern China and northern Burma, although it has been known in the Mediterranean area for about 3,000 years. From its place of origin, it spread to Japan and throughout India, reaching the West, along the Silk Road.
On the other hand, the Arabs introduced it to southern Spain in the 10th century, although the sweet orange tree was not recognized until 1450. Since then, it has spread throughout Europe, reaching a great popularity in the second half of the 15th century.
However, there is one food that has more than three times the vitamin C of the same orange and many do not know, it is parsley. This green leafy vegetable, which is used as a garnish in many dishes, may not have the best taste compared to others, but it includes many different beneficial health properties.
More about parsley
This plant is common in the Mediterranean area and is one of its famous ambassadors in the kitchen, known for ending all the dishes with a new branch. And one of the many good things about parsley is that it goes well with almost everything.
Therefore, from the Spanish Nutrition Foundation (FEN), they show that parsley is a source of vegetable proteins, calcium, iron, fiber, vitamin A, calcium, potassium and high nutritional density.
“Fresh parsley has more properties and taste than dried parsley. In fact, it loses its properties quickly. Therefore, it is advised that if you have fresh food, it can be frozen to preserve the its nutritional properties,” explained the entity.
On the other hand, parsley contains 133 milligrams of vitamin C for every 100 grams of food; The orange, which is known to be the richest in this vitamin, has 53 milligrams of the same weight.
Thus, it has almost three times more of this vitamin and contributes to the normal production of collagen, which is important for the functioning of blood vessels, bones, cartilage, gums, teeth and, obviously, the skin . It is also an antioxidant substance, which protects cells and maintains the health of the nervous system.
Myths and truths
As expected, there are also many different myths and facts about Vitamin C itself that are slowly coming to light. First of all, it is said that it cures cold and it is not true. According to the Cochrane site
“The failure of vitamin C supplements to reduce the incidence of colds in the general population shows that their regular intake is not justified.” This myth comes from none other than a Nobel Prize winner in Chemistry: Linus Pauling.
Meanwhile, it has other positive effects such as the option to absorb more iron from our foods:
“The body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to different parts of the body, as well as myoglobin, a protein that supplies oxygen to the muscles. . The body also needs iron to make hormones and connective tissue,” they explained from the United States National Institutes of Health, which also recognized its role in the formation of hormones.