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Herbs, Parsley
Parsley is a member of the Umbelliferae, or carrot, family.
Although more than 30 varieties of parsley are grown, the most popular varieties are curly-leaf parsley and Italian or flat-leaf parsley.
Parsley contains some vitamin C and beta-carotene, as well as flavonoids, chlorophyll and monoterpenes.
Parsley should not be consumed in large amounts by pregnant women.
Antioxidant Score (ORAC)=1,301
The Benefits
- Special diets: Autoimmune Paleo Diet, Candida Diet, Diabetic, Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), PCOS Diet, Pescetarian Diet, Primal Diet, Thyroid Diet, Vegetarian Diet, Whole Food
- Excellent Source of: VitaminK
- Good Source of:
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Coconut, No Pseudograins, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Related Nutrients
Selecting and Storing
If choosing fresh parsley, look for bright-green leaves with no signs of yellowing. Store in a plastic bag, refrigerated for up to a week. Store dried parsley in a cool, dry place.
