Parsley
| Parsley | |
|---|---|
 |
|
| 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. |
|
| 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 μg5561 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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Wikipedia