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Parsley
Every knowledge on vegetables, health and nutrition.
Scientific Name
Petroselinum crispum (Umbelliferae family)Common name
Parsley
Varieties and seasons
Parsley is an aromatic plant from Sardinia, and plays an important role in 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 suitable recipes.
Vegetable garden: growing parsley
Parsley is a biannual plant, 15 to 20 cm tall, which grows in open ground and full sunshine, in a rich, moist, deep soil.
Seeding takes place in February/March, with the first leaves harvested in July.
Production
The main producers are the Netherlands, Italy, France and Israel.
Consumption
Coming from the Mediterranean Basin, parsley is growing all year. 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 oranges and three times higher than kiwi.
Practical benefits: Parsley contains three major vitamins: A, C and B9. It also contains more calcium than milk or yoghurt.
What is about portions...?
-a child portion : a little bunch
-an adult portion: a fist-sized medium bunch
Cooking and nutrition: tasty combinations
Parsley butter: an ideal accompaniment to grilled meat, 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.
