Why Parsley is a Superfood

Fresh parsley is an excellent source of vitamins, folate, fiber and much more.

| February 23, 2011


Used with permission from Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard, $24.95 paperback, Firefly Books, 2010. The following excerpt can be found on Page 161. 

Petroselinum crispum 

In a Nutshell 

ORIGIN: Southeastern Europe and western Asia
SEASON: Summer; available year-round
WHY IT'S SUPER: High in vitamins A, C, and K, folate, fiber, and iron; good source of potassium, calcium, magnesium, and manganese; contains antioxidant carotenoids, including beta-carotene, lutein, and eaxanthin, as well as flavonoids
GROWING AT HOME: Easily grown in the home garden

What’s in a Serving of Fresh Parsley?(1 cup/60 grams)
CALORIES: 22 (91 kJ)
PROTEIN: 1.8 grams
TOTAL FAT: 0.5 grams
SATURATED FAT: 0.1 grams
FIBER: 2 grams

Although it has been cultivated for centuries, parsley remains an afterthought for many in the West, frequently being relegated to the role of a garnish. Incontrast, Middle Eastern cuisine has made good use of this nutrient-rich herb, notably in the traditional salad known as tabbouleh, where it is the main ingredient.

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