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Parsley - characteristics



Parsley is a popular culinary herb, commercially cultivated as an annual in many parts of the world for it's attractive and aromatic leaves. This crop has a delicious flavour and can be used in soups, raw or in salads. The triple curled type is the most common type but also double curled and single curled varieties are used in practice.

Average nutrition facts per 100ml of product
Energy36 kcal - 151 kj
Protein2,97 gr
Total lipid (fat)0,79 gr
Ash2,20 gr
Carbohydrate6,33 gr
Calcium (Ca)138 mg
Iron (Fe)6,20 mg
Magnesium (Mg)50 mg
Phosphorus (P)58 mg
Potassium (K)554 mg
Sodium (Na)56 mg
Vitamin A421 ╬╝g RAE
Vitamin C133 mg
Vitamin K1.640 ╬╝g


Juices (NFC)

Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.



Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.



Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42┬░ bx, 65┬░ bx to max. 70┬░ bx for carrots. Concentrates are natural-pH products (65┬░ bx and 70┬░ bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.


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