Parsley leaves contain significant amounts of sugar, protein and ascorbic acid. Sugars advantageously represented by glucose, fructose and saccharose, xylose. The leaves predominate glucose and fructose, sucrose in the roots lot. Parsley leaves are rich in vitamins, especially ascorbic acid (75-400 mg% before) and carotene (20 mg%). Especially rich in vitamins herb. In 100 g of crude material contains up to 300 mg% ascorbic acid and 20 mg% provitamin A. The content of ascorbic acid parsley refers to a C-vitaminonositelyam. The leaves found quite a considerable amount of vitamin E.
The leaves many mineral salts, potassium, calcium, phosphorus and iron.
In, parsley found numerous flavonoids: apiin, currency-lin-7-apioglyukozid, isorhamnetin, quercetin, kaempferol, and others.
Parsley makes a pleasant aroma, sweetish spicy and slightly bitter taste due to the presence of essential oils. Among the spicy vegetables occupies a leading position on the right, it may be added to almost every dish but sweet. The leaves are used fresh, dried or dried.
Young leaves are put in salads, used as self-starters or as a component of a side dish, added to vegetable, fish and meat dishes, spicy soups, sauces, hash. Parsley flavored main dishes of poultry, game, eggs, cereals; flavored dishes of offal it. Together with other root vegetables put in frying, sauces, soups, parsley root. In conjunction with parsnips and carrots they stuffed peppers, eggplant, tomatoes, etc.
In industry, it is one of the main components of dry spice mixtures, which are used for cooking soups. It is used in canned fish industry, in ketchup, etc.
Parsley has long been consumed to excite the appetite and improve digestion. Very common use of parsley leaves as a sweatshop and a diuretic in dropsy, edema of cardiac origin, stones in the kidneys and bladder, cholelithiasis. Similar indications for use parsley found in homeopathy. Parsley is used in some menstrual irregularities, painful menstruation, inflammation of the prostate gland.