Parsley Nutrition Facts

Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.

Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium and calcium. What’s more, parsley is also recognized for its cancer-fighting potential. Some of the potent chemicals in parsley include:

• Polyacetylenes, which seem to protect against certain cancer-causing substances found in tobacco smoke. It may also help to regulate the body's production of prostaglandin, which is a powerful tumor promoter.

• Coumarins, which help prevent blood clotting, reducing your risk of arterial blockages that can lead to heart attacks.

• Flavonoids, some of which act as anti-oxidants that neutralize dangerous free radicals, others that have been shown to prevent or slow the development of some cancers.

• Monoterpenes, which are thought to have cancer-delaying properties, especially with breast tumors, and to reduce cholesterol.

But also in medicine its effectiveness as a diuretic and as a stimulant on the kidneys to expel waste is valued. Parsley is particularly helpful in treating kidney and bladder inflammations, irritable bladder and edema (an observable swelling in certain parts of the body).

For general health, a decoction (30 grams of parsley to one liter of water) is beneficial, one to two cups to be drunk daily. The root and top should be used in equal parts.

For a natural breath freshener, try a sprig of parsley!