Parsley is an annual herb believed to have originated in western Asia. There are to main types of parsley: one which has curly, wrinkly leaves and the other Italian Parsley which is tougher and flatter.
Parsley is often used as a garnish, however, due to its nutrient-rich properties, this herb should be incorporated regularly into food or juices.
- Unique oils such as eugenol is found in parsley and is used in dentistry as a local anaesthetic and an antiseptic to help prevent gum diseases. (1)
- Parsley has one of the highest antioxidant rates within the herb community which is useful for helping to reverse the age of skin as well as fight cancerous body cells. (2)
- Parsley contains a significant level of vitamin K which promotes the formation of blood clots and helps prevent neuronal damage to the brain. (3)
- Parsley provides a generous supply of vitamin C which is vital to help the body rid infections. (4)
- Parsley contains a good amount of vitamin A which helps to prevent damage to the eye. (5)
- Per gram, parsley provides twice the amount of iron than that in spinach which is important for the production of red blood cells which carry oxygen around the body. (6)
- Parsley also contains the essential minerals: copper, manganese and folate which helps regulate the body’s metabolic rate and prevent degenerate diseases. (7) (8)
- Parsley is a good source of fibre which helps to ease digestion in the body and contains detoxifying properties which remove harmful compounds like mercury from the blood. (9)
Parsley Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||7|
|Total Fat||1 g||1%|
|Saturated Fat||0 g||1%|
|Total Carbohydrates||6 g||2%|
|Dietary Fibre||3 g||13%|
|Vitamin A 168%||Vitamin C||222%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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