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Botanical Name: Petroselinum crispum
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the Apiaceae family, the popular spice parsley is a hardy biennial herb. Native to southern Europe and western Asia. furanocoumarins e.g., xanthoxin, trioxalen, and angelicin, quercetin, apiol, myristicin, apigenin, luteolin, and their glycosides are the major bioactive components found in these herb leaves. It is rich in minerals like iron, calcium, phosphorus, magnesium, sodium, potassium, iodine, manganese, sulfur, and vitamins like vitamin A, C, and K. It contains a diastase enzyme that helps break down starch into maltose. Intake of this herb is good for the heart, bone, and Eye health.
Main Producing Countries |
Argentina, Brazil, China, Egypt, India, Italy, Spain, Turkey and United States
|
Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 5g | 7.69% | |
|---|---|---|
| Saturated Fat 1.4g | 5.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 452mg | 18.83% | |
| Total Carbohydrate 51g | 17.00% | |
| Dietary Fiber 27g | 96.39% | |
| Total Sugars 7g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 27g | 54.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 1469mg | 113.00% | |
| Iron 21mg | 116.67% | |
| Potassium 2683mg | 57.09% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Green | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Pesticide residue | Meet USP<561> | Meet USP<561> |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Parsley
SynonymsGarden parsley
Biological SourcePetroselinum crispum
Apiaceae or Umbelliferae
Parts UsedLeaf
Major componentsParsley is a rich source of bioactive compounds such as furanocoumarins (e.g., xanthoxin, trioxalen and angelicin), essentials oils (e.g., sesquiterpene hydrocarbons, monoterpene hydrocarbons and alcohols, furanocoumarins, aldehydes, and aromatic compound
Other constituentsVitamins (e.g., tocopherols and A, C and B complexes), minerals (e.g., iron, zinc, calcium and phosphorous) and fatty acids (e.g., linolenic, and palmitic acid) [1].
Health categoriesImmunomodulatory, antioxidant.
Description
Petroselinum crispum is an upright, branching herb, 0.6 cm to 1 m hight with angular stems and branches, usually green in color [3].
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