Parsley Nutrition

Parsley nutrition

1/4 cup (chopped, fresh) or 1/2 cup sprigs worth of parsley nutrition:

6 cal;
.5 gm protein (incomplete);
.08 gin fat;
1 gm carbohydrate;
28 mg calcium;
9 mg phosphorus;
.8 mg iron;
6 mg sodium;
102 mg potassium;
1,190 units A;
.017 mg B-1;
.03 mg B-2;
.17 mg niacin;
24 mg C;
5 mg magnesium.

Most often used as a garnish or as a flavoring agent in soups, salads, and other dishes, parsley is one of the richest vegetable sources of vitamins A and C, so it deserves to be used for more than just decorative purposes. The A that it provides is needed for healthy skin, bones, and teeth, growth and reproduction, and the health of the lining of the mouth, nose, throat, lungs, and digestive tract as well as aiding against susceptibility to infections, respiratory problems, night blindness, dry skin, life less hair, dandruff, acne, and peeling fingernails; the C provided by parsley is an aid to good health and vitality, strong connective tissues and walls of blood vessels, strong teeth and bones, healthy skin, and resistance to infections, colds, flu, hay fever, asthma, eczema, bleeding gum bruising, and many of the effects of atherosclerosis a arthritis. Besides these vitamins, parsley also provides good amount of minerals, including iron, copper, a manganese for building blood and helping prevent various forms of anemia; potassium, for good muse tone and proper function of nerves and heart; calcium, f strong bones and teeth and proper heart action; and sulphur, for healthy hair, skin, and nails. Parsley can help stimulate digestion, and the vitamin C, potassium, an ethereal oils in parsley all act with a beneficial diuretic effect, especially good for those bothered with water retention. Parsley has an added advantage of helping to g rid of the breath odors that can result from eating onion garlic, and other strong-tasting foods. So next time you’re at a buffet try eating the parsley garnish along with what ever concoction it’s decorating.