Parsley
Species of Petroselinum
Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superastierds, Asterids, Campanulids (Euasterids II), Apiales, Apiaceae, Petroselinum
Species name: Petroselinum crispum
Consumption area(s): Earth
Note: For better understanding, please read the article on flowering plants (angiospermae) first. If you come across unfamiliar words, you can click on any highlighted term to open the glossary with definitions of key botanical terms.
Introduction
Description of the plant
Production methods for parlsey
Uses of parlsey
Classification of parsely
Nutritional facts table of the leaves and stalks
Since nutritional values can vary slightly depending on the cultivar, the figures provided below represent general averages.
| Nutrients | Per 100 g |
| Calories (kcal) | |
| Total fat (g) | |
| ———Saturated fat (g) | |
| Cholesterol (mg) | |
| Sodium (mg) | |
| Total carbohydrates (g) | |
| ———Dietary fiber (g) | |
| ———Total sugar (g) | |
| Protein (g) |
Recipes that use this product as an ingredient:
Source(s):
https://en.wikipedia.org/wiki/Parsley
Photo(s):
1. Photo by David J. Stang, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons