Updated: Oct 28, 2021
Native to the eastern Mediterranean region, parsley is now widely used in European and American cuisine. Its leaves are either utilized fresh or dried to form spice. Sometimes, it’s partnered up with whole foods for delicious culinary preparation.
The following features of parsley are the reason for its immense popularity:
Hydroponics of Parsley
Hydroponic cultivation of parsley is faster, efficient, and high in yield. Growing parsley hydroponically boils down to the following things:
Nearly every hydroponic system is suitable to grow parsley.
Daylight Integral (DLI) measures photosynthetically active photons that a plant receives in a day. Nutrient concentration of parsley increases in proportion with DLI. (Walters, Currey, & Flax, 2019)
The electrical conductivity of the nutrient solution also affects the concentration of minerals like calcium and magnesium. Furthermore, NPK fertilizer with a high phosphorous and potassium ratio increases the protein content of parsley.
Herb, vegetable and spice, parsley falls in all three categories. And it’s probably the reason why it’s such a prevalent cooking item.
Nutritional Profile of Parsley
Fresh parsley is slightly different from the dried, spice form of parsley, majorly because of water content and minerals. (FoodData Central, 2019)
The detailed nutritional profile of spice parsley is as follows:
100g of parsley contains only about 7g of sugar, the majority of which is glucose.
Leaves of parsley carry only a small amount of protein. The protein content is a cocktail of essential amino acids like histidine, valine, and phenylalanine.
Parsley holds only a trace amount of selenium but has a rich supply of sodium and potassium.
Parsley is a good supply of vitamin C, vitamin K, and beta-carotene.
Health Benefits of Parsley
Diuresis is when the body excretes more than the usual amount of urine. The increased water excretion helps in relieving swelling and edema. (Sharma, Ajmera, & Kalani, 2019)
Parsley is rich in vitamin C, and the same vitamin is required to ensure the proper healing of the skin. (Sharma, Ajmera, & Kalani, 2019)
Chemistry of Parsley
Active compounds that give parsley its characteristic flavor, aroma, and health benefits are:
· Essential oils
· Phenolic compounds and flavonoids
Major essential oils found in the spice’s leaf are myristicin and apiol. (Rahimi, Farzaei, Abbasabadi, & Ardekani, 2013) Together they contribute towards the aroma and the health benefits of parsley. Flavonoids, on the other hand, are responsible for the antioxidative properties of parsley. Coumarins, a class of phytochemicals, contribute to its pharmaceutical applications.
FoodData Central. (2019). Retrieved from U.S. Department of Agriculture: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170930/nutrients
Rahimi, R., Farzaei, M. H., Abbasabadi, Z., & Ardekani, M. S. (2013, December). Parsley: a review of ethnopharmacology, phytochemistry and biological activities. Journal of Traditional Chinese Medicine, 33(6), 815-826. doi:https://doi.org/10.1016/S0254-6272(14)60018-2
Sharma, L., Ajmera, P., & Kalani, S. (2019). Parsley-benefits & side effects on health. International Journal of Physiology, Nutrition and Physical Education, 1236-1242. Retrieved from https://www.journalofsports.com/pdf/2019/vol4issue1/PartAA/4-1-308-629.pdf
Walters, K. J., Currey, C., & Flax, N. J. (2019). Nutrient Solution Strength Does Not Interact with the Daily Light Integral to Affect Hydroponic Cilantro, Dill, and Parsley Growth and Tissue Mineral Nutrient Concentrations. Agronomy, 389. doi:https://doi.org/10.3390/agronomy9070389