Chervil, an elegant representative of the umbellifer family, has long been recognized in the culinary world for its delicate aroma and subtle aniseed note.
Less known than its relatives parsley or dill, it nevertheless deserves special attention.
This herb, often confused with parsley due to its visual similarity, actually possesses a unique flavor profile.
Its soft, finely cut leaves hide a rich array of vitamins, including vitamin C, provitamin A, and a variety of minerals such as iron, magnesium, and calcium.
Furthermore, chervil contains antioxidants that help combat free radicals, which contribute to the development of chronic diseases.
Nutritional Value
Due to its low calorie and carbohydrate content, glycemic index of chervil is considered very low, although exact numerical values for GI of this product are not available in the literature.
Nevertheless, considering that the carbohydrates in chervil are mainly represented by polysaccharides that are slowly digested, it can be assumed that the glycemic load will also be low.
Chervil is very low in calories, making it an excellent choice for those monitoring the energy value of food.
In 100 grams of chervil, there are only about 23 calories, with approximately 3.2 g of protein, 0.6 g of fat, and 3.9 g of carbohydrates, the majority of which are dietary fibers.
