Parsley (persil) is a plant with bright green, feather like leaves and forms part of the same family as dill. It can be used in sauces, salads or even soups. It is a flowering plant native to the Mediterranean. The two most common types are French curly-leaf as well as Italian flat-leaf. It is frequently used today as a dried spice or fresh culinary herb. It has an intensely vivid green hue and a moderate, bitter flavor that goes well with a variety of dishes. Parsley (persil) has a high nutritional content and a number of possible health advantages, making it one of the plants that is most effective at fighting disease.

It offers many more nutrients than people suspect.

A 1/2 cup (30 grams) of fresh, chopped parsley (persil) provides :

• Calories: 11 calories
• Carbs: 2 grams
• Protein: 1 gram
• Fat: less than 1 gram
• Fiber: 1 gram
• Vitamin A: 108% of the Reference Daily Intake (RDI)
• Vitamin C: 53% of the RDI
• Folate: 11% of the RDI
• Potassium: 4% of the RDI
• Vitamin K: 547% of the RDI

The herb is rich in many vitamins, particularly vitamin K, which is needed for blood clotting as well as bone health. Parsley (persil) is also a great source of vitamins A and C — important nutrients with antioxidant properties. Additionally, it’s very low in calories yet packed with flavor, making it a great low-calorie ingredient for many recipes.