Curly Parsley Nutrition Benefits and Facts

Nutritional summary

Curly parsley is a concentrated source of apigenin (a flavone with antioxidant and anti-inflammatory properties), containing significantly higher levels than most other common vegetables .
Fresh parsley leaves provide essential minerals including calcium, iron, and zinc, though the bioavailability and retention of these minerals can be affected by cooking methods; for instance, boiling preserves iron better than microwaving or blanching .
Regular consumption of parsley has been shown to increase the activity of antioxidant enzymes like superoxide dismutase (SOD), which helps protect cells from oxidative stress .
The herb is traditionally recognized for its diuretic effect (increasing urine production) and may play a role in the prevention of kidney stones .

Interesting fact

In ancient Greece, parsley was considered sacred and was used to crown winners of the Isthmian Games rather than being consumed as food.

Standout nutrients

EPIC

SOURCE

Vitamin K

EPIC

SOURCE

Vitamin C

EPIC

SOURCE

Ascorbic acid

EPIC

SOURCE

beta-Carotene

kcal per 100g

Protein3.40g

Fat0.94g

Carbs2.84g

Fiber4.17g

Sugar2.19g

Fat breakdown

Polyunsat0.35g

Monounsat0.11g

Saturated0.13g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Low resource intensity and often grown locally in temperate climates.

Confidencemedium

Storage

Refrigerate

5–7 days

Store upright in a jar of water or wrapped in a damp paper towel.

Freeze

3–6 months

Best frozen in oil or water in ice cube trays.

Flavour

Data & Sources

Harmonized from 5 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Root Vegetables—Composition, Health Effects, and Contaminants

[2]pmc.ncbi.nlm.nih.gov

Hypolipidemic, Hypoglycemic, and Ameliorative Effects of Boiled Parsley (Petroselinum crispum) and Mallow (Corchorus olitorius) Leaf Extracts in High-Fat Diet-Fed Rats - PMC

[3]pmc.ncbi.nlm.nih.gov

Dietary Polyphenols: Review on Chemistry/Sources, Bioavailability ...

[8]pmc.ncbi.nlm.nih.gov

Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways - PMC

[10]pmc.ncbi.nlm.nih.gov

The total antioxidant content of more than 3100 foods, beverages ...

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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