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.