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.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.