The reputation of parsley as a breath freshener is well-deserved. Fresh parsley, like bananas, kiwi, blueberries, basil, and spinach, would collect sulfur compounds generated in the mouth and stomach, especially after absorption of garlic or garlic derivatives. As a result, the duration of unpleasant breath would be shortened. Parsley's active constituents, such as phenolic compounds, might have a role in the observed responses. Parsley supplies little nutrients when consumed in modest amounts. Parsley, on the other hand, becomes a very intriguing meal from a nutritional standpoint when ingested in larger quantities (as in a tabbouleh, for example). A 125 mL (1/2 cup) portion of fresh parsley is a good source of beta-carotene, folate, and iron, as well as a good source of vitamin C. In addition, 250 mL (1 cup) of parsley contains over 90 mg of calcium, which is 9% of the RDA (Recommended Dietary Allowance).