You might think of it as strictly garnish, but research shows that parsley may deserve higher billing on your plate.
This little green edible is rich in apigenin, a type of flavonoid that appears to help put prostate cancer cells into slow-growth mode in lab studies.
So pull that parsley off the edge of your platter and give it a nibble, because
Looking Good and Feeling even better is Free
There are dozens of different kinds of flavonoids — in fact, they are divided into six main subclasses that are hard to keep straight without a degree in biochemistry. The subclasses have names like flavonols, flavones, and flavanones. And the subclasses each contain more tongue-twisters like luteolin, quercetin, cyanidin, and apigenin.
Luckily, you don’t have to remember all that. Just remember to eat lots of fruits and vegetables, because these health-promoting compounds are found almost exclusively in produce. You’ll also find them in a few beverages, such as tea, wine, and beer. And in chocolate, the main ingredient — cacao beans — is derived from plants.
So save yourself the science lesson and simply seek out five servings of colorful vegetables and four servings of colorful fruits every day. It’s the simplest way to get your fill of these anticancer, anti-inflammation, antiviral, antioxidant goodies.
This tart, parsley-dominated tabbouleh is built from fond memories of a favorite Lebanese restaurant.
1 cup water
1/2 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups finely chopped flat-leaf parsley (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
1. Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
Makes 4 servings, generous 1 cup each