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Parsley

This article is part of a larger article titled "100+ Healthiest Foods On Planet Earth."  Read it here.

Parsley Nutritional Information (per 100g)

Water: 87.7 g
Calories: 36 kcal
Protein: 3 g
Carbohydrate: 6.3 g
Dietary fiber: 3.3 g
Sugars: 0.9 g
Fat: 0.8 g
Saturated fat: 0.1 g
Monounsaturated fat: 0.3 g
Polyunsaturated fat: 0.1 g
Vitamin C: 133 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0.1 mg
Vitamin B3: 1.3 mg
Vitamin B6: 0.1 mg
Vitamin B9: 152 μg
Vitamin A: 421 μg
Vitamin E: 0.8 mg
Vitamin K: 1640 μg
Calcium: 138 mg
Iron: 6.2 mg
Magnesium: 50 mg
Phosphorus: 58 mg
Potassium: 554 mg
Sodium: 56 mg
Zinc: 1.1 mg

Parsley is a fragrant and subtle herb used in a huge range of dishes, but is especially prevalent in things like pesto, garnishes and glazes. A green leafy vegetable (or herb, whichever you prefer), parsley packs a serious nutritional punch to accompany some potent anti-cancer properties coming from a range of beneficial compounds.

A plant that benefits from cancer-fighting compounds and culinary versatility, parsley offers a simple way to add some health benefit to any meal you may choose.

Parsley is something of a nutritional powerhouse if you eat it in the required amounts. A cup of chopped parsley (60g) contains 1230% of your daily value (DV) of vitamin K, a pretty staggering amount, and an important amount too, as vitamin K is essential for functions like blood clotting and bone formation.

Beyond this, a cup of chopped parsley contains 133% DV of vitamin C, and 101% DV of vitamin A, which is great for both connective tissue and eye health. All in all, eating parsley in large amounts can only do you good.

In addition to all the nutrients, parsley is a source of a number of compounds with a wide variety of effects and mechanisms, which overall contribute to a strong cancer-fighting effect.

Firstly, luteolin (a compound also found in celery) has antioxidant properties, in addition to inhibiting the inflammatory response in inflammatory bowel disease. But it doesn’t stop there: a compound called myristicin has been shown to stop the progression of cancer, in addition to inhibiting the growth of tumours. And another compound, myricetin, has been shown to inhibit the growth of brain tumours.

Finally, there is one last significant compound that parsley is very rich in: apigenin. As one of the most concentrated sources of this compound, parsley is an excellent way to get this into your diet.

Why is this important? Well, although research is still far from complete, this review stated that apigenin ‘has been shown to possess remarkable anti-inflammatory, antioxidant and anti-carcinogenic properties’, and this review notes the great anti-cancer properties.

Proof that apigenin prevents the proliferation of breast cancer cells and inhibits the growth of breast cancer is just one example of the researched health benefits of this compound.