Print

Parsley

Background:  

Parsley is commonly used in Middle Eastern, American, and European cuisine. We often think of parsley as a garnish, but other cultures use it in salads. There are over 30 different varieties of parsley. The most common varieties are curly-leaf parsley, which is commonly used as a garnish for foods, and Italian parsley, which has a flatter leaf and a stronger flavour.   

Benefits of Parsley: 

  • Parsley is a good source of apigenin, an antioxidant found in some plants. Apigenin has been shown to potentially protect against cancer and Alzheimer’s disease.  
  • A great source of vitamin K, which is important in our bodies to help stop bleeding, make proteins, and keep bones strong.  
  • Parsley is high in vitamin C, which can help the body absorb iron, fight off infections, and repair tissues. Getting adequate vitamin C may also help prevent certain types of cancer.  

Nutritional Value of 100 mL (25.4 g): 

  • 9 calories 
  • 1.6 g carbohydrate 
  • 0.8 g fibre 
  • 0.8 g protein 
  • 0.2 g fat 
  • 519% DV Vitamin K 
  • 56% DV Vitamin C 

Did You Know? 

Parsley, like most other herbs, is purchased or grown in large quantities and often wilts before it can all be used. To prevent waste, place parsley in a freezer bag, roll the bag and secure with elastic, and freeze. When you need parsley, take the frozen roll out of the bag and chop the amount that you need.  

Recipes: