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Parsley

Parsley is an excellent of vitamin K and vitamin C as well as a good source of vitamin A, folate and iron. Parsley's volatile oil components include myristicin, limonene, eugenol and alpha-thujene.

Its flavonoids include apiin, apigenin, crisoeriol and luteolin. The health benefits of parsley include controlling cancer, diabetes, and rheumatoid arthritis, along with helping prevent osteoporosis.

Furthermore, it acts as a pain reliever with anti-inflammatory properties. It also provides relief from gastrointestinal issues such as indigestion, stomach cramps, bloating, and nausea, while helping to strengthen the immune system.

Parsley can be found throughout the year on the market. It is a cheap leaf that anyone can get a hold of. It is also a highly nutritious plant and has ample vitamins and antioxidants which can greatly improve our health.

Parsley is an herb that originated in the Mediterranean region of southern Italy, Algeria, and Tunisia. This herb is known scientifically as Petroselinum hortense and Petroselinum crispum and it belongs to the family Apiaceae.

Parsley, a predominantly tropical plant, needs moisture and ample sunlight to grow. It is used as herb, a green leafy vegetable, and as a spice. It is actually used in two forms: leaf and root. Both the leaf and the root are used in Mediterranean and European cuisines.

It is consumed in many different ways, including garnishing, salads, stocks, and sandwiches. The leaf is further divided into two more types: curly leaf and flat leaf. The root form is a new addition, which only began to be cultivated about 300 years ago, and was first grown in Hamburg, Germany. Nowadays, root parsley is steadily becoming more and more popular.

Nutritional Value of Parsley

The nutrients found in parsley include vitamin A, vitamin K, vitamin C, vitamin E, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, choline, folates, calcium, iron, magnesium, manganese, phosphorous, potassium, zinc, and copper.

It is also a very good source of volatile compounds such as myristicin, limonene, eugenol, and alpha-thujene. Its leaves contain energy, carbohydrates, fat, and protein.

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