Spices, parsley, dried

The antioxidant value of Spices, parsley, dried described in ORAC units is:
73,670 μ mol TE/100g.

Garden parsley is a bright green, hairless, biennial, herbaceous plant in temperate climates, or an annual herb in subtropical and tropical areas.

Root parsley is very common in central and eastern European cuisines, where it is used as a vegetable in many soups, stews and casseroles.

Parsley should not be consumed in excess by pregnant women. It is safe in normal food quantities, but large amounts can have uterotonic effects. [Source: Wikipedia]

The ORAC value is expressed in micromoles of Trolox Equivalents per 100 grams of sample (this is the laboratory measure of ORAC).

Source

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010