Parsley

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Parsley
Parsley
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Family: Apiaceae
Genus: Petroselinum

Parsley is a fresh flavored bright green herb. It used on food as a garnish and as a seasoning in soups,sauces and salads. Some people eat parsley to get their breath to smell better. Parsley can be easily grown in gardens, as well as inside the home, wherever there is plenty of indirect sunlight. Parsley needs good, light soil, good drainage and frequent watering to thrive indoors. To harvest parsely, cut the most mature stalks near the base that are still bright green. New shoots will grow for some time from the base of an established plant. Parsley is extraordinarily rich in vitamins C and A, minerals (especially potassium),beta-carotene, folate and dietary fiber. The following chart provides information on the nutritional values and caloric composition of parsley:

Water content (grams per 100g) 87.71
Calorie content of Food (kcals per 100g/3.5oz) 36
Protein content (grams per 100g) 3.7
Fat content (lipids) (grams per 100g) 1.2
Ash content (grams per 100g) 2.1
Moisture (grams per 100g) 85.2
Carbohydrate content (grams per 100g) 8.0
Dietary Fiber content (grams per 100g) 4.1

[1]

  1. "Parsley, raw" National Food Institute - Technical University of Denmark (DTU) http://www.foodcomp.dk/v7/fcdb_details.asp?FoodId=0209