| Caloric Content | 49 kcal. |
|---|---|
| Proteins | 4 g. |
| Fats | 0 g. |
| Carbohydrates | 8 g. |
| Boil | 0 min. |
| Fry | 0 min. |
| Stew | 0 min. |
| Bake | 0 min. |
A herbaceous plant whose leaves and roots are used in cooking. The essential oil contained in leaves, stems and roots gives the herb a sweet, slightly tart, slightly bitter taste. Parsley contains vitamins B and C, phosphorus, potassium, selenium, folic acid. In terms of carotene content, the herb is in no way inferior to carrots. Parsley strengthens the immune system, like any greens, is an excellent antioxidant. In cooking, this spicy herb can be added to almost all dishes except sweet ones: in salads, scrambled eggs, appetizers, soups, stews, pasta, meat and fish dishes, sauces and pastries. Parsley root is added to soups, stuffing for stuffed dishes, meat jelly, vegetable juices. The leaves are used for dish decoration.
