Showing Food Parsley
| General Information | |||||||||||
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| Name | Parsley | ||||||||||
| Scientific Name | Petroselinum crispum | ||||||||||
| Description | Parsley (Petroselinum crispum) is a flowering plant native to the Mediterranean region, commonly consumed in Europe, the Middle East, and North Africa. It is used as a garnish, added to soups, stews, casseroles, salads, and sandwiches, and used as an ingredient in bouquet garni. The leaves and seeds have a fresh, green, and slightly bitter taste, with a mild odor. Parsley is rich in antioxidants, flavonoids, and vitamins, particularly luteolin, apigenin, folate, vitamin K, vitamin C, and vitamin A, which provide health benefits such as anti-inflammatory and anti-cancer properties. The most notable chemical in parsley is apigenin (PMID: 38189231). Medicinally, parsley is used to treat digestive issues and as a diuretic. Industrially, parsley is used in the production of cosmetics and pharmaceuticals 9PMID: 39735703). A peculiar mode of preparation is the use of parsley seeds, which impart a stronger flavor than the leaves, and are often used in cooking. | ||||||||||
| Primary ID | FOOD00131 | ||||||||||
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| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Herbs | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Apiales | ||||||||||
| Family | Apiaceae | ||||||||||
| Genus | Petroselinum | ||||||||||
| Species | crispum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 29817 | ||||||||||
| Wikipedia ID | Parsley | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||