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TypeBase Blood Type Diet Values: parsley
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TYPEBASE4 INDEX >> HERB/SPICE >>




PARSLEY



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SCIENTIFIC NAME: PETROSELINUM CRISPUM VAR. NEAPOLITANUM

FRANCAIS: PERSIL







General Description:

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-flavored herb is more commonly used as a flavoring and garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C.


NUTRIENT NOTES:

Serving Size Analyzed: 1 tablespoon



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GRAPH 1 (ABOVE). Total Calories (2) as part of a 2200 calorie daily dietary intake.