Parsley
Parsley is often underestimated - but the little green leaves are packed with power. Vitamin C, vitamin K, antioxidants, essential oils - everything in it that strengthens the immune system.
And the best thing is that it not only tastes healthy, but also really fresh. Smooth or curly - both varieties have their own character. Flat-leaf parsley is more aromatic, while curly-leaf parsley is somewhat milder and perfect for cold dishes, as it quickly loses its color and flavor when heated.
Parsley is also a natural free radical scavenger, aids digestion and, with its sweet and spicy, almost peppery aroma, goes perfectly with lemon and other herbs such as dill, chives or thyme. And yes: the stems are also edible - and often even more aromatic than the leaves. In short: parsley is an all-rounder that not only looks good, but is also really good - in the kitchen, for the body and for everything that tastes of spring.
| Fructose | Sucrose | Glucose | Total fructose** |
| 0,70 | 0,10 | 0,30 | 0,75 |
Good to know
At first glance, parsley looks like a simple kitchen herb, but it is one of the most nutritious and versatile plants you can use on a daily basis. It provides intense flavors, supports important bodily functions and brings freshness to almost any dish.
With an average tolerance limit, about 10 g is good for testing.
Frusano recommends:
*Sugar content depends on variety and degree of ripeness
**The 'total fructose' value is made up of pure fructose and 1/2 of the sucrose.
Source: BZfE, aid.de