Parsley

To find out all there is to know about vegetables, health and nutrition.

Scientific Name

Petroselinum crispum (Umbelliferae family)

Common name

Parsley
Parsley

Varieties and seasons

Parsley is an aromatic plant from Sardinia. It plays an important role in the European cooking. The different varieties include:

- flat-leaf parsley (P crispum),

- curly-leaf parsley (P. crispum crispum),

- Italian parsley (P. crispum neapolitanum),

- Hamburg parsley or turnip-rooted parsley (P. crispum tuberosum).

Each has its own qualities and recipes.

Vegetable garden: growing parsley

Parsley is a biannual plant, 15 to 20 cm tall, which grows in open ground and requires a lot of sunshine and a rich, moist, deep soil.

Seeding takes place in February/March, with the first leaves being harvested in July.

Creating a vegetable garden

Production

The main producers are the Netherlands, Italy, France and Israel.
 

Consumption

Coming from the Mediterranean Basin, parsley is growing all year round.

It can also be eaten in dried or frozen form.

>>Go to our section about growing vegetables the natural way

Nutritional values (per 100 g) 

Fresh*

RDI**

Energy

27 kcal

Proteins

4.4 g

Carbohydrates

1.4 g

Fat

0.5 g

Fibres

6 g

30 g

Sodium

44 mg

Potassium

800 mg

2,000 mg

Calcium

200 mg

800 mg

Iron

5.5 mg

14 mg

Provitamin A

7,000 µg

4,800 µg

Vitamin C

200 mg

80 mg

Vitamin B2

0.2 mg

1.4 mg

Vitamin B6

0.3 mg

1.4 mg 

Vitamin B9

170 µg

200 µg

* Ciqual 1995 ** Recommended Daily Intake

Nutritionist’s advice

Benefit: it is four times as rich in vitamin C as an orange and three times higher than a kiwi.

Practical benefits: Parsley contains three major vitamins: A, C and B9. It also contains more calcium than milk or yoghurt!

When it comes to portions...?

a child portion : a little bunch

an adult portion: a fist-sized medium bunch

Cooking and nutrition: tasty combinations

Parsley butter:  fantastic with grilled meats, this mixture of butter and fresh parsley adds vitamin C to your meal, helping you make the most of the meat’s iron content and the rest of this dish’s nutritional properties.

 >> See all of the foundation’s recipes

Tip

Persillade is a mixture of chopped fresh parsley and finely chopped garlic, in proportions varying from half/half to two thirds/one third. Persillade is generally added at the end of cooking to enhance the flavour of some dishes. It is one of the specialities of western France to accompany baked mussels and cockles.

Additional info

Difference between RDA and RNA: RDAs (Recommended Daily Amounts) are the values used in legislation to give a benchmark figure for the average daily needs of the European adult population for each of the 16 most important micronutrients: magnesium, calcium, phosphorus, iron, and vitamins A, D, E, B1, B2, PP, B5, B6, B8, B9, B12, and C. RDAs are therefore a concept of overall nutrition for regulatory use. Nutritionists use more sophisticated tables that take into account each individual’s age, gender, activity level and lifestyle. RNAs (Recommended Nutritional Amounts) are therefore strictly nutritional in nature (and not regulatory, like RDAs). These values are more precise than RDAs. They are specific to a population and provide information on the nutritional requirements of individuals based on their particular profile (age, gender, physical activity, individual physiology, and so on).

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