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Parsley

Parsley
Petroselinum.jpg
Parsley leaves and flowers
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Petroselinum
Species: P. crispum
Binomial name
Petroselinum crispum
(Mill.) Fuss
Synonyms

Apium crispum Mill.
Apium petroselinum L.
Petroselinum hortense Hoffm.
Petroselinum sativum Hoffm.

Parsley, fresh
Nutritional value per 100 g (3.5 oz)
Energy 151 kJ (36 kcal)
6.33 g
Sugars 0.85 g
Dietary fiber 3.3 g
0.79 g
2.97 g
Vitamins
Vitamin A equiv.
(53%)
421 μg
(47%)
5054 μg
5561 μg
Thiamine (B1)
(7%)
0.086 mg
Riboflavin (B2)
(8%)
0.09 mg
Niacin (B3)
(9%)
1.313 mg
Pantothenic acid (B5)
(8%)
0.4 mg
Vitamin B6
(7%)
0.09 mg
Folate (B9)
(38%)
152 μg
Vitamin C
(160%)
133 mg
Vitamin E
(5%)
0.75 mg
Vitamin K
(1562%)
1640 μg
Minerals
Calcium
(14%)
138 mg
Iron
(48%)
6.2 mg
Magnesium
(14%)
50 mg
Manganese
(8%)
0.16 mg
Phosphorus
(8%)
58 mg
Potassium
(12%)
554 mg
Sodium
(4%)
56 mg
Zinc
(11%)
1.07 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Apium crispum Mill.
Apium petroselinum L.
Petroselinum hortense Hoffm.
Petroselinum sativum Hoffm.

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in) long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taproot used as a food store over the winter.

Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.


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