EN on Foods

June 2012 Issue

Parsley Packs an Antioxidant Punch

Parsley (Petroselinum crispum) is a member of the Apiaceae family along with celery, carrots and parsnips. Parsley is a small plant with either dark, flat green leaves that resemble coriander, or bright green, curly leaves. The pungent flat leaf or Italian parsley is preferred for cooking, while the curly leaf variety often is used as a garnish, but both are widely used in Mediterranean, Eastern European, and American cooking. Just two tablespoons of parsley, high in vitamin K and the antioxidant vitamins A and C, pack 144% DV (DV, based on 2,000 calories per day) of vitamin K for bone and heart health.

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