Parsley (Petroselinum crispum) is a leafy green herb commonly used in European and Mediterranean cooking. This leafy herb is naturally rich in vitamins, carotenoids and plant polyphenols, including particularly high concentrations of vitamin K and the flavonoid apigenin.
Its exact composition varies according to variety, growing conditions and processing.
Key nutrients & active compounds
Vitamin K: Fresh parsley contains around 1,640µg K1 per 100g, making phylloquinone one of its most concentrated nutrients. Vitamin K contributes to normal blood clotting and the maintenance of normal bones.
Vitamin C: Around 133mg per 100g, although typical culinary portions are much smaller. Vitamin C functions as an antioxidant and contributes to normal immune and collagen function.
Folate: Approximately 152µg per 100g, alongside smaller amounts of several other B vitamins.
Beta-carotene: Parsley provides around 5mg per 100g. Beta-carotene can be converted by the body into vitamin A.
Lutein & zeaxanthin: Fresh parsley contains approximately 5.6mg of combined lutein and zeaxanthin per 100g. These carotenoids accumulate in the macula of the eye. Clinical research has suggested that they can help reduce progression to advanced age-related macular degeneration in certain people with existing AMD. This evidence relates to the specific AREDS2 formulation and doses, rather than parsley itself.
Apigenin: One of parsley's most interesting phytochemicals. Much of it occurs as glycosides such as apiin, and parsley is considered an unusually concentrated dietary source. Apigenin has demonstrated promise supporting sleep, as well as possessing antioxidant, anti-inflammatory and other biological activities in laboratory research.
Other phytochemicals: Parsley also contains luteolin, quercetin, coumarins and various carotenoids, while its volatile oil fraction contains compounds including myristicin and apiol. These are at early stages of research interest for a range of biological activities.
