Chimichurri is a perfect blend of flavor - sharp, acidic and spicy and versatile - can be used as a sauce, marinade, or condiment.
Parsley and oregano contribute to the calcium content in this dish. They both contain magnesium, which is needed for calcium absorption. There is an abundant amount of parsley in this recipe. I use fresh oregano if I have it growing in the garden, but it can be replaced with dried. Typically when using dried spices in lieu of fresh, use only half the amount.
1 cup fresh parsley = 83 mg of calcium
1 tablespoon dried oregano leaves= 48 mg of calcium.
By itself the recipe may not be high in calcium but boost the calcium, magnesium, fiber, and protein content by using it as a marinade for a white bean or chickpea salad for a whole food plant based dish.
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