Parsley greater than just a decoration, Feel Better be Healthier

Parsley

The scientific name for this fruit: Nutritional Value: Nutritional Value:

Coriander (cilantro) leaves, raw

Scientific Name: Coriandrum sativum

NDB No: 11165

Nutrient	Units	Value per 100 grams of edible portion	Number of Data Points	Std. Error
Proximates
Water	g	92.21	7	0.27
Energy	kcal	23	0	0
Energy	kj	95	0	0
Protein	g	2.13	3	0.224
Total lipid (fat)	g	0.52	3	0.047
Ash	g	1.47	3	0.186
Carbohydrate, by difference	g	3.67	0	0
Fiber, total dietary	g	2.8	2	0
Sugars, total	g	0.87	0	0
Minerals
Calcium, Ca	mg	67	2	0
Iron, Fe	mg	1.77	3	0.641
Magnesium, Mg	mg	26	3	4.735
Phosphorus, P	mg	48	3	7.143
Potassium, K	mg	521	3	43.979
Sodium, Na	mg	46	3	10.403
Zinc, Zn	mg	0.50	2	0
Copper, Cu	mg	0.225	2	0
Manganese, Mn	mg	0.426	2	0
Selenium, Se	mcg	0.9	0	0
Vitamins
Vitamin C, total ascorbic acid	mg	27.0	3	12.941
Thiamin	mg	0.067	3	0.023
Riboflavin	mg	0.162	3	0.033
Niacin	mg	1.114	3	0.195
Pantothenic acid	mg	0.570	2	0
Vitamin B-6	mg	0.149	3	0.019
Folate, total	mcg	62	2	0
Folic acid	mcg	0	0	0
Folate, food	mcg	62	2	0
Folate, DFE	mcg_DFE	62	0	0
Vitamin B-12	mcg	0.00	0	0
Vitamin A, IU	IU	6748	0	0
Vitamin A, RAE	mcg_RAE	337	0	0
Retinol	mcg	0	0	0
Vitamin E (alpha-tocopherol)	mg	2.50	0	0
Vitamin K (phylloquinone)	mcg	310.0	0	0
Lipids
Fatty acids, total saturated	g	0.014	0	0
4:0	g	0.000	0	0
6:0	g	0.000	0	0
8:0	g	0.000	0	0
10:0	g	0.000	0	0
12:0	g	0.000	0	0
14:0	g	0.000	0	0
16:0	g	0.012	0	0
18:0	g	0.001	0	0
Fatty acids, total monounsaturated	g	0.275	0	0
16:1 undifferentiated	g	0.002	0	0
18:1 undifferentiated	g	0.273	0	0
20:1	g	0.000	0	0
22:1 undifferentiated	g	0.000	0	0
Fatty acids, total polyunsaturated	g	0.040	0	0
18:2 undifferentiated	g	0.040	0	0
18:3 undifferentiated	g	0.000	0	0
18:4	g	0.000	0	0
20:4 undifferentiated	g	0.000	0	0
20:5 n-3	g	0.000	0	0
22:5 n-3	g	0.000	0	0
22:6 n-3	g	0.000	0	0
Cholesterol	mg	0	0	0
Phytosterols	mg	5	1	0
Stigmasterol	mg	3	1	0
Campesterol	mg	0	1	0
Beta-sitosterol	mg	2	1	0
Other
Alcohol, ethyl	g	0.0	0	0
Caffeine	mg	0	0	0
Theobromine	mg	0	0	0
Carotene, beta	mcg	3930	15	365.713
Carotene, alpha	mcg	36	3	27.27
Cryptoxanthin, beta	mcg	202	3	44.373
Lycopene	mcg	0	1	0
Lutein + zeaxanthin	mcg	865	6	0

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment:
Physical characteristics:
Flowers:
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Varieties:

Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

Juice Plus+� Capsules, Orchard Blend

Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

Juice Plus+� Capsules Garden Blend

Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.