Parsley

Parsley is a flowering plant native to the Mediterranean. The two most common types are French with curly leaves and Italian with flat leaves.

Over the years, parsley has been used to treat conditions such as high blood pressure, allergies and inflammatory diseases.

Today, it is widely used as a fresh culinary herb or dried spice.

It is bright green in color and has a mild, bitter taste that pairs well with many recipes. Often touted as one of the most powerful disease-fighting herbs, parsley provides great nutritional value and offers many potential health benefits.

Parsley is a low-calorie, nutrient-dense herb. It is especially rich in vitamins K, A and C.

Parsley contains many powerful antioxidants, which may help prevent cell damage and reduce the risk of certain diseases.

Parsley is rich in vitamin K, which is an essential nutrient for optimal bone health. Eating foods high in this nutrient has been linked to a reduced risk of fractures and improved bone density.

Parsley contains various antioxidants – such as flavonoids and vitamin C – that may provide cancer-fighting benefits. Parsley contains lutein, zeaxanthin, and beta carotene, plant compounds that protect eye health and may reduce the risk of certain age-related eye diseases, such as AMD.

Parsley is rich in folate, a B vitamin that protects your heart and may reduce your risk of heart disease. Parsley extract has been shown to have antibacterial properties.