parsley

italian-parsley-768x516

Slightly warming thermal nature; pungent, bitter, and salty flavor; improves digestion; detoxifies meat or fish poisoning; ripens measles to hasten recovery. Parsley is a source of remarkable nutrition: it contains several times the vitamin C of citrus and is one of the higher sources of provitamin A, chlorophyll, calcium, sodium, magnesium, and iron. Promotes urination and dries watery mucoid conditions; good for the treatment of obesity, mucus in the bladder, swollen glands and breasts, and stones in the bladder, kidney, or gall bladder. Parsley is effective for nearly all kidney and urinary difficulties, although not for cases of severe kidney inflammations (since it is warming). Parsley strengthens the adrenal glands and benefits the optic and brain nerves; it is also useful in the treatment of ear infections, ear­ ache, and deafness. It is often taken as a cancer preventive. Parsley counteracts halitosis and poor digestion, and has a refreshing green color, thus making it an exceptional garnish.

PRIMARY MICRO NUTRIENTS Vitamin C, Folic acid, Iron
SECONDARY MICRO NUTRIENTS Magnesium, Calcium, Potassium, Zinc
NUTRITIONAL HIGHLIGHTS and NOTES
  • High Nutrient Content; Energizing “Nerve stimulant”
  • Extremely rich in chlorophyll and carotenes
FUNCTIONAL BENEFITS
  • Chlorophyll and Carotenes – inhibit cancer causing properties (especially in fried foods)
  • volatile oil components have anti-cancer effects
PHYTONUTRIENTS Chlorophyll

  • stimulates hemoglobin, production of red blood cells, and prevents excessive menstrual blood flow
  • very similar to Heme portion of red blood cells
  • anti-cancer and anti-oxidant effects
  • astringent – stimulates wound healing, especially of skin and GI tract
PLANT FAMILY Umbelliferae. Related to: Carrots, Celery, Parsnips, Fennel, Dill
DANGERS Parsley should not be used by nursing mothers since it dries up milk

TIPS 

  • One excellent way to enjoy and benefit from parsley is to juice it with celery. The mineral salts in these related herbs work in tandem, with the parsley’s salts binding onto acids such as lactic acid in the body and driving them out while celery’s salts bind onto other sorts of toxins  while also feeding and   helping to form neurotransmitter chemicals (of which there are many varieties as yet undocumented  by medical  research).
  • You can also make a tea from parsley, using the herb fresh or dried (though preferably fresh). The infusion process is a great way to extract the maximum amount of trace minerals and phytochemicals hidden deep within parsley, so that you can absorb these nutrients
  • For maximum benefit, seek out flat-leaf (Curly-leaf parsley still has great value, so don’t skip it if flat-leaf isn’t available.)
  • Get into the habit of adding parsley to everything, whether you like the herb or At a certain point, habit will take over, and in the end, you’ll at least be using parsley in one meal a day. If you’re averse to parsley, experiment with it in various preparations (juiced, chopped and sprinkled on salad, blended into a smoothie, made into tea, and so on) until you find one you can tolerate. Then you can reap parsley’s nutritional benefits while it also pushes out what shouldn’t be in your system.
RDA Parsley, fresh % RDA
Nutrient Unit per 100g
Water g 87.71
Energy kcal 36
Protein g 2.97
Total lipid (fat) g 0.79
Carbohydrate, by difference g 6.33
Fiber, total dietary g 3.3
Sugars, total g 0.85
Minerals
Calcium, Ca mg 1000 138 13.8%
Iron, Fe mg 8 6.2 77.5%
Magnesium, Mg mg 420 50 11.9%
Phosphorus, P mg 700 58 8.3%
Potassium, K mg 470 554 117.9%
Sodium, Na mg 56
Zinc, Zn mg 11 1.07 9.7%
Copper, Cu mg 0.9 0.149 16.6%
Manganese, Mn mg 2.3 0.16 7.0%
Selenium, Se µg 55 0.1 0.2%
Vitamins
Vitamin C, total ascorbic acid mg 90 133 147.8%
Thiamin mg 1.2 0.086 7.2%
Riboflavin mg 1.3 0.098 7.5%
Niacin mg 16 1.313 8.2%
Pantothenic acid mg 5 0.4 8.0%
Vitamin B-6 mg 1.7 0.09 5.3%
Folate, total µg 400 152 38.0%
Choline, total mg 12.8
Betaine mg
Vitamin B-12 µg 2.4 0 0.0%
Vitamin A, IU IU 5000 8424 168.5%
Vitamin E, total mg 15 1.28 8.5%
Vitamin D IU 600 0 0.0%
Vitamin K (phylloquinone) µg 120 1640 1366.7%

The Recommended Dietary Amount (RDA) is based upon recommendations for a 40 year old very active man that I have adapted from USDA’s Dietary Intake Recommendations: http://fnic.nal.usda.gov/fnic/interactiveDRI/. Using this link you can make your own calculationsNotes:

Adapted from:

Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books

Paul Pitchford (2002). Healing With Whole Foods: Asian Traditions and Modern Nutrition, North Atlantic Books

USDA food database: http://ndb.nal.usda.gov/ndb/

Other information sources:

Online database of the World’s Healthiest Foods: http://www.whfoods.com/index.php

Online nutrient breakdown of foods: http://nutritiondata.self.com/

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