Nutritionists have compared the benefits of parsley and dill – greens, without which practically no dish can do. According to experts, all greens are rich in nutrients – bioflavonoids, ascorbic acid, and β-carotene. Greens are a good source of dietary fiber, many vitamins and trace elements, such as magnesium, potassium, and iron, Ukr.Media reports.
But each plant has its own differences and brings certain benefits.
Parsley
As doctors noted, parsley is naturally rich in vitamin K, which is necessary for normal blood clotting, prevention of atherosclerosis, and for increasing bone mineral density and greater strength. In addition, parsley contains substances such as lutein and zeaxanthin, which, together with vitamin A, prevent cataracts and macular degeneration – the main cause of age-related vision loss.
Along with these substances, parsley contains copper, manganese, and iron. These trace elements are involved in metabolism and hematopoiesis. According to experts, parsley is the leader in terms of antioxidant content.
Dill
Dill is high in vitamins C, PP, P, E, B1, B2, B6, folic acid. Dill is also rich in potassium, copper, zinc, iron, phosphorus, and other important minerals.
But its fundamental difference is its nutrients — biologically active substances — lutein, violaxanthin, kepferol, and vikenin, as well as nitrogenous compounds that protect the body from dangerous diseases.
These nutrients help fight oxidative stress, which is the cause of atherosclerosis, cancer, and Alzheimer's disease. Due to nitrogenous compounds, dill helps dilate blood vessels, lower blood pressure, and has a diuretic effect, nutritionists noted.
