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.

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.

Nutritional values (per 100 g) 

Fresh*

RDI**

Energy

46.5 kcal

Proteins

3 g

Carbohydrates

4.57 g

Fat

0.83 g

Fibres

4.3 g

Sodium

90.7 mg

Potassium

795 mg

2,000 mg

Calcium

190 mg

800 mg

Iron

4.32 mg

14 mg

Beta-Caroten

5,360 µg

4,800 µg

Vitamin C

190 mg

80 mg

Vitamin B2

0.06 mg

1.4 mg

Vitamin B6

0.09 mg

1.4 mg 

Vitamin B9

197 µg

200 µg

*Ciqual 2013 **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