Parsley

Petroselinum crispum

Description

Parsley is a biennial herbaceous plant in the Apiaceae family. It has a strong, fleshy, yellowish-white taproot and long-stemmed leaves. It is an aromatic herb widely used in the kitchen and in everyday foods. It should always be added at the end of cooking so as not to compromise the essential oil that gives it its bouquet and flavour.

Gallery

Months of harvesting

1/4

2/4

3/4

4/4

September

October

November

December

January

February

March

April

May

June

July

August

Nutritional Values

Per 100g

Kcal

20

Water

87,2 g

Carbohydrates

0 g

Of which sugars

Protein

3,7 g

Fat

0,6 g

Of which saturated fats

Fibre

5 g

Iron

4,2 mg

Calcium

220 mg

Phosphorus

75 mg

Vitamins

A, B1, B2, B3, C

* Nutritional Reference Values

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