According to the American Institute for Cancer Research, fresh parsley delivers:
- vitamin C and vitamin K
- natural plant compounds such as flavonoids and limonene
- volatile oils and potent antioxidants that benefit digestion
- carotenoids such as beta-carotene and lutein
A special note: pregnant women should avoid excessive amounts of parsley.
There are two kinds of parsley: curly and Italian. Use them interchangeably, but remember that curly parsley is milder and works well as a garnish. Italian (flat-leaf parsley) is stronger, thicker and heartier and is best for longer cooking, stewing and simmering. To maximize those health benefits, aim for a 1/3 cup serving.