TypeBase Blood Type Diet Values: parsley
TYPEBASE4 INDEX >> HERB/SPICE >>
PARSLEY
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SCIENTIFIC NAME: PETROSELINUM CRISPUM VAR. NEAPOLITANUM
FRANCAIS: PERSIL
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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. |
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
Non Secretor:
 NEUTRAL
TYPE B:
Secretor:
BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
Non Secretor:
BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
- This food is Cancer SUPERBENEFICIAL for Type B
TYPE AB:
Secretor:
BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
Non Secretor:
BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
- This food is Cancer SUPERBENEFICIAL for Type AB
TYPE O:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | This food is considered to be rich in antioxidant flavonoids.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | This food has a moderate Glycemic Index. |
Program and data copyright 1997-2011 Peter D'Adamo. |
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