-IBIS-1.5.0-
rx
food
parsley
nutrition
definition
parsley:
Ayurvedic:
Chinese:
» qualities: slightly warming
» actions: removes Food Stagnation; regulates Qi
» uses: measles, food retention, indigestion
naturopathic:
» qualities: alkaline-forming food
» actions: blood cleanser and builder, stimulates peristalsis, diuretic, stimulates brain, used in small amounts only for kidney problems,
» uses: anemia, tuberculosis, rheumatism, arthritis, nephritis; parsley tea for diabetes mellitus
» contraindications: avoid in kidney inflammations or severe kidney disease
biochemical: high in iron, copper, manganese, calcium, magnesium, phosphorus, potassium; vitamins A, B1, B2, B3 and C
» form: raw chopped parsley
» portion: 0.5 cup
» calories (kcal): 10
» weight (g): 30
» water (%): 88.3
» protein (g): 0.7
» fat (g): 0.1
» carbohydrates (g): 2.1
» unsaturated fatty acid (g) :
» saturated fatty acid (g):
» calories from fat (%): 9
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 156
» vitamin A (IU): 1560
» vitamin B1 (mg): 0.02
» vitamin B2 (mg): 0.03
» vitamin B3 (mg): 0.2
» vitamin B6 (mg): 0.05
» vitamin B12 (mcg): 0
» vitamin C (mg): 27
» vitamin E (IU): 3.8
» folic acid (mcg): 55
» pantothenic acid (mg): 0.09
» sodium (mg): 12
» potassium (mg): 161
» calcium (mg): 39
» phosphorus (mg): 12
» magnesium (mg): 13
» iron (mg): 1.86
» zinc (mg): 0.22
» copper (mg): 0.017
» manganese (mg): 0.048
Agriculture Handbook #8
Airola, p. 292
Jensen, pp. 184-85
Ni, p. 43
footnotes