Wansoy is a tagalog term of Chinese origin. It is also called as Parsley or Cilantro. It is well known here in Philippines as spice for vegetable cooking.
It is a good source of our daily nutrients.
Parsley (raw) Nutritional value per 100 g (3.5 oz)
Energy —-151 kJ (36 kcal)
Carbohydrates —- 6.3 g
Sugars —- 0.9 g
Dietary fiber —- 3.3 g
Fat —- 0.8 g
Protein —- 3.0 g
Thiamine (Vit. B1) —- 0.1 mg
Riboflavin (Vit. B2) —- 0.2 mg
Niacin (Vit. B3) —- 1.3 mg
Pantothenic acid (B5) —- 0.4 mg
Vitamin B6 —- 0.1 mg (8%)
Folate (Vit. B9) —- 152 μg
Vitamin C —- 133.0 mg
Vitamin K —- 1640.0 μg
Calcium —- 138.0 mg
Iron —- 6.2 mg
Magnesium —- 50.0 mg
Phosphorus —- 58.0 mg
Potassium —- 554 mg
Zinc —- 1.1 mg
Source: USDA Nutrient database
Some medicinal uses of parley:
- When crushed and rubbed on the skin, parsley can reduce itching of mosquito bites.
- The essential oil apiole found in all parts of parsley are a proven kidney stimulant.
- Tea may be used as an enema. An injection of a liquid through the anus to stimulate evacuation
- Cherokees used it as a tonic to strengthen the bladder. Tonic – as an energy boosting food.
- It is often used as an emmenagogue. An agent that promotes menstrual discharge
- Parsley also appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium re-absorption.
- It is also valued as an aquaretic, promotes aquaresis, excretion of water without electrolyte loss.
- Chinese and German herbologists recommend parsley tea to help control high blood pressure.
- Parsley can freshen bad breath, especially from eating garlic.
- Parsley appears to enhance the body’s absorption of manganese, which is important to help build bone.