Parsley（和蘭芹）パセリ

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Nutrient content per 100 g

Delicious season

Parsley

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* Display the yearly calendar with each number

Commentary on vegetables

  • Standard Japanese name is “Dutch Seri”
  • House cultivated and marketed year round
  • Spring and autumn leaves are soft and delicious
  • Has a unique scent and is loved as an herb
  • Harvest in about a month after seeding
  • Very high nutritional value
  • Choose one that has a dark green color
    (The yellowish one has poor freshness)
  • Choose the one that has good elasticity to the tip of the leaf

Good things to eat together

  • Blood circulation promotion = buckwheat
  • Cold prevention = carrot, sweet pepper , salmon, cherry shrimp
  • Blood circulation promotion = peanut, soybean, eel, brown rice
  • Mental stability = milk, yogurt, seaweed, chirimenjako

Preservation method

  • Store in a vegetable bag in a plastic bag
    (Don’t dry because it’s vulnerable to drying)
  • Long-lasting when inserted in a glass filled with water
  • Can be chopped and stored frozen
  • Minced, dried in a microwave and stored

recipe

  • Parsley butter
  • Dried parsley
  • Fried food
  • Source
  • soup
 

Food composition table

Per 100g edible portion

Parsley（raw）leaves

Waste rate10%
Energy43㎉
moisture84.7ｇ
Protein4.0ｇ
Lipid0.7ｇ
Carbohydrate7.8ｇ
Sodium9㎎
Potassium1000㎎
Calcium290㎎
Magnesium42㎎
Rin61㎎
iron7.5㎎
Zinc1.0㎎
Copper0.16㎎
Manganese1.05㎎
Lodine7㎍
Selenium3㎍
Chromium4㎍
Molybdenum39㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）7400㎍
Vitamin D–
Vitamin E（Tocopherol α）3.3㎎
Vitamin K850㎍
Vitamin B10.12㎎
Vitamin B20.24㎎
Niacin1.2㎎
Vitamin B60.27㎎
Vitamin B12–
Folic acid220㎍
Pantothenic acid0.48㎎
Biotin4.1㎍
Vitamin C120㎎
Dietary fiber(aggregate amount）6.8ｇ

Quoted from the Japanese food standard composition table 2015 edition

★【itemization】Parsley features and nutrients summary