Is parsley high in oxalates, iron, potassium, calcium, and antioxidants? The answer to all of the following is yes.
A 3.5 oz serving does contain about 100 mg of oxalates. Compare that to say 15 mg in green beans. But keeping thins in perspective, you're probably not eating 3.5 ounces of parsley in a meal. Doing that with green beans would be quite easy.
100 grams of parsley contains 6.1 milligrams of iron, which is 34% of daily recommended intake. The same weight would also yield 554 mg of potassium (4,700 mg is the RDA for those age 13+) and 138 mg of calcium (RDA for middle aged adult is 1,000 mg). Lastly, the amount of antioxidants in parsley is quite high, as is the case with many complimentary spices such as basil.
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]
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