Parsley

Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice and a vegetable.

Allergy Alert:

A parsley allergy is an adverse reaction by the body’s immune system to parsley or food parsley tomatoes. The body’s immune system produces immunoglobulin E (IgE – an antibody) and histamine in response to contact with the allergen. The specific symptoms that can result can vary considerably amongst patients from a severe anaphylactic reaction to asthma, abdominal symptoms, eczema or headaches (Health Grades Inc., 2014).

Common Uses:

Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews and casseroles (Wikipedia, n.d.).

Nutritional Information:

Amount Per 1 tbsp (3.8 g)
Calories 1
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 2 mg 0%
Potassium 21 mg 0%
Total Carbohydrate 0.2 g 0%
Dietary fiber 0.1 g 0%
Sugar 0 g
Protein 0.1 g 0%
Vitamin A 6% Vitamin C 8%
Calcium 0% Iron 1%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)

 

Dietary Information and Related Articles:

Check out this great website dealing with parsley.