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Nutrition and Benefits

Why not eat Parsley roots??? Parsley root could be a nutrient-dense and versatile element of our diet. So we should add this vegetable root into our daily routine.

General Information

Parsley is basically a carrot family member with its other names as Apium Crispum, Carum Petroselinum and common parsley, etc. We can understand with the familiarity of its name that it is not a well-known vegetable, but still, it is widely used in Europe. The parsley root cooking is not different from turnips and parsnips after cutting them in both shapes, as slice and cubes. The amazing thing is they do not lose their taste even after cooking for a long time though they get tendered just four to five minutes.

Parsley roots can be eaten in soups or can be roasted and can be backed also. In soup, parsley roots can be combined with carrots, meat, onion and potatoes. These roots can be dried and saved for later to create flavour in different vegetables and grains.  Parsley is grown especially for their roots, but not only this, but their leaves are also used in numerous recipes.

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The history of parsley roots goes back to the 15th century when they are supposed to appear first in a Dutch cookbook. This Dutch book was first translated in 1892 by “Antoine Serrure” living in Belgium. In this cookbook, parsley root was the main ingredient used in a recipe. After that, parsley root didn’t remain rare, but it was often found in several recipes all around Germany, Russia and Poland. Even though several restaurants in Europe and America are purchasing it in bulk quantity, these restaurants include Paradise Point Resort San Diego CA, Jeune Et Jolie, and many more. These restaurants use parsley roots in their recipes to create flavour and for salad and garnishing.


Parsley roots remain available the whole of the year, especially in the winter season and spring season. They have shape resemblance with carrots, and the taste is more delicate and sweet than parsnips.

It is basically a herb and has wide use in medicines. Its roots, leaves and seeds are used to make medicine.

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It is a nutrition-rich vegetable which includes nutrients like

  • Vitamin K
  • Vitamin C
  • Calories
  • Vitamin A
  • Protein
  • Phosphorus
  • Iron
  • Copper
  • Potassium
  • Vitamin B9 (folate)
  • Magnesium
  • Zinc
  • Calcium
  • Dietary fibre
  • Antioxidants


  • The presence of antioxidants in parsley root makes it useful for the skin. It can be used to relieve stress, wrinkles and inflammation on the skin. It has anti-ageing content as well.
  • A small amount of parsley could help indigestion.
  • Parsley root can help to lower blood pressure as it has a large amount of potassium. It can also help against stroke and heart diseases.
  • Vitamin C is present in its roots, which boosts the immune system em, which makes it helpful to reduce radical damage in our body.
  • Vitamin K is present in these roots, which makes it useful for the development of our bones.
  • Parsley root is rich in fibres and helps to reduce the risk of cancer and ovarian head.
  • Parsley root is a unique vegetable root which helps to assist liver functions.

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