Parsley (Petroselinum crispum) Export Details
1. Product Name:
Parsley (Commonly known as Garden Parsley)
2. Description:
Parsley is a leafy green herb native to Egypt, widely cultivated for its fresh leaves and stems. It is used as a culinary herb, garnish, and medicinal plant due to its rich nutrient content and health benefits. Egyptian parsley is highly valued for its vibrant green color, fresh aroma, and high-quality flavor.
3. Physical Characteristics:
Appearance: Bright green, curly or flat leaves with slender stems.
Size: Leaves are approximately 5–10 cm long and 2–4 cm wide.
Color: Vibrant green without discoloration.
Odor: Fresh, slightly peppery aroma.
Taste: Mildly bitter with a fresh, earthy flavor.
4. Chemical Properties:
Active Compounds: Contains flavonoids (e.g., apigenin), essential oils (e.g., myristicin, limonene), vitamins, and minerals.
Essential Oil Content: ~0.1–0.5% in dried parsley.
Moisture Content: <10% in dried form to ensure stability.
Ash Content: Approximately 8–10%.
pH Level: Slightly acidic when brewed or cooked.
5. Nutritional Information (Per 100 g of Fresh Parsley):
Calories: ~36 kcal
Carbohydrates: ~6 g
Protein: ~3 g
Fat: ~0.8 g
Fiber: ~3 g
Vitamin A: ~8425 IU (high in beta-carotene)
Vitamin C: ~133 mg
Vitamin K: ~1640 µg
Iron: ~6 mg
Calcium: ~138 mg
Potassium: ~554 mg
Antioxidants: High levels of flavonoids and polyphenols.
6. Quality Standards:
Grading: Based on leaf size, color uniformity, and freshness.
Purity: Free from stems, roots, or foreign matter.
Moisture Content: Maximum 10% for dried parsley; fresh parsley should have optimal moisture without wilting.
Color Consistency: Vibrant green without yellowing or browning.
Foreign Matter: <1% by weight.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards:
Total Plate Count (TPC): ≤ 10,000 CFU/g
Yeast and Mold: ≤ 100 CFU/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Salmonella: Absent in 25 g
8. Storage Conditions:
Dried Parsley:
Temperature: Store in a cool, dry place at temperatures below 25°C.
Humidity: Relative humidity should be <60% to avoid moisture absorption.
The packaging is in polypropylene bags, cardboard boxes, or as per customer request.
9. Shelf Life:
Fresh Parsley: 7–10 days under proper refrigeration.
Dried Parsley: Up to 24 months under proper storage conditions.
10. Applications:
Culinary Uses: Used as a garnish, seasoning, or ingredient in soups, salads, and sauces.
Health Supplements: Supports bone health, boosts immunity, and aids digestion due to its high vitamin K, C, and iron content.
Cosmetics: Added to skincare products for its anti-inflammatory and antioxidant properties.
Traditional Medicine: Used to treat urinary tract infections, kidney stones, and digestive issues.
11. Origin:
Country of Origin: Egypt
Region: Primarily grown in the Nile Delta region due to its fertile soil and favorable climate.
12. Contact information: