Parsley
Parsley is often underestimated - but these 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 has more flavour, while curly-leaf parsley is a little milder and perfect for cold dishes, as it quickly loses its colour and flavour when hot.
Parsley is also a natural free radical scavenger, aids digestion and, with its slightly sweet, spicy, almost peppery aroma, goes well with lemon and other herbs such as dill, chives or thyme. And yes: the stems are also edible - and often even more flavourful 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 flavours, supports important bodily functions and brings freshness to almost any dish.
With an average tolerance limit, approx. 10 g is a good amount to test out.
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