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Parsley

In ancient times parsley wreaths were used to ward off drunkenness – though proof of their efficacy in that capacity is scarce. Today, this slightly peppery, fresh-flavoured herb is more commonly used as a flavouring and garnish. Though there are many varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavoured Italian or flat-leaf parsley (pictured).

Parsley is rich in Vitamins A and C and folic acid and a very good source of iron and fibre. It is also a good source of Vitamin E and calcium and if used in salads as an ingredient rather than a garnish can make a significant contribution to the nutrient content of the diet.

 

Nutritional Value

 

Nutrient   Raw
Energy kJ 141
  Kcal 34
Protein g 3
Carbohydrate g 2.7
Fat g 1.3