"Parsley (root)" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Parsley (root) is a perennial herbaceous plant in the Apiaceae (Umbelliferae) family. The parsley root contains essential oil, vitamins (A, C, B1, B2, B6, K, PP), minerals (potassium, calcium, magnesium, sodium, phosphorus, iron, copper, manganese, selenium, zinc), as well as flavonoids, carotenoids, and other biologically active substances.

The parsley root is used in cooking as a seasoning for soups and main dishes, salads, sauces, marinades, and also for flavoring beverages. The root has a strong aroma and a spicy taste that pairs well with meat, fish, vegetables, mushrooms, eggs, and other foods.

In medicine, parsley root is used as a diuretic, cholagogic (bile-stimulating), carminative, and antiseptic agent. It is also used to improve digestion and metabolism, to increase appetite, and to strengthen the immune system.

In cosmetics, parsley root is used for skin and hair care. It contains vitamins and minerals that promote moisturization, nourishment, and regeneration of the skin, as well as strengthening hair and nails.

In the food industry, parsley root is used for the production of seasonings, sauces, canned foods, marinades, and other food products.

It is important to note that parsley root can cause allergic reactions in some people, so you should consult a doctor before consumption.