Parsley is a popular culinary and medicinal herb, which is recognized as one of the functional food for its unique antioxidants, and disease preventing properties.

This wonderful, fragrant rich biennial herb is native to the Mediterranean region belonging in the Apiaceae family, in the genus; Petroselinum. Its botanical name is Petroselinum crispum, according to

The herb is a small plant featuring dark-green leaves that resemble coriander leaves, especially in the flat-leaf variety. However, it is milder in flavor than that of leaf-coriander. The herb is widely used in Mediterranean, East European, and American cuisine, according to

Parsley is an excellent of vitamin K and vitamin C as well as a good source of vitamin A, folate, and iron. Parsley’s volatile oil components include myristicin, limonene, eugenol, and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol, and luteolin.

Parsley is one of less calorific herb. 100 g of fresh leaves carry only 36 calories. Additionally, its leaves contains zero cholesterol and fat, but rich in anti-oxidants, vitamins, minerals, and dietary fiber. Altogether, the herb helps control blood-cholesterol, offer protection from free radical mediated injury and cancers.





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Source: Youth Health Magazine