Parsley
Parsley greens are the green tops of parsnips. Like all root vegetables, the greens, which are typically thrown away, are the most nutritious part of the plant. People tend to eat the roots of vegetables because they have a higher sugar content and are less bitter than the greens. Nutrient content of the leafy tops is much higher than in the roots.
At one time, parsley was included with meals because it aids in digestion, freshens breath, and cleans the palate. Over time, this knowledge was forgotten and parsley is now thought of as a throw-away garnish.
See also Leafy Greens.
| Serving size: | 100 g (1-2/3 cups) |
Health Benefits
| Body Odor | Fights odor by eliminating internal toxins. |
Nutrients
| Calcium | 138 mg | 12% | |
| Fiber | 3.3 g | 13% | |
| Iron | 6.2 g | 41% | |
| Potassium | 554 mg | 16% | |
| Vitamin A | 8425 IU | 169% | Especially high in beta carotene. |
| Vitamin B3/Niacin | 1.3 mg | 7% | |
| Vitamin B9/Folate | 152 mcg | 76% | |
| Vitamin K | 1640 mcg | 2050% | |
| Zinc | 1.1 mg | 7% |