Which adds more nutritional value to a salad: fresh parsley or cilantro?
A quarter cup of chopped parsley is a good source of both beta-carotene (the plant form of vitamin A) and vitamin C, which are both found in much smaller amounts in cilantro. Parsley also provides small amounts of folate, potassium and iron that help total daily consumption add up more quickly than amounts in cilantro. Cilantro contains about twice the amount of antioxidant phytochemicals (natural plant compounds) as parsley. Both are great choices to add a fresh taste to salads, salsas, soup (warm or chilled soup for hot weather enjoyment), pasta and more. Use them both and know you’re getting great flavor and nutrition.
