Contain cancer-fighting substances

Plant chemicals found in parsley may have anticancer properties. Oxidative stress, defined as an imbalance in antioxidant and free radical levels, has been linked to the development of several chronic illnesses, including cancer. Parsley is high in flavonoid antioxidants and vitamin C, which help to minimize oxidative stress in the body and may lessen the risk of some malignancies. A high dietary intake of flavonoids, for example, may lower the risk of colon cancer by up to 30%.

Furthermore, subgroups of some flavonoids in parsley, such as myricetin and apigenin, have shown anticancer action in animal and test-tube experiments. Furthermore, eating vitamin C-rich foods may lower your risk of cancer. A half-cup (30 grams) of parsley contains 53% of the RDI for this vitamin. According to one study, increasing vitamin C intake by 100 mg per day lowered the incidence of total cancer by 7%. Furthermore, boosting dietary vitamin C by 150 mg per day may reduce the incidence of prostate cancer by up to 21%.