Parsley, fresh
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 133 MG | 148% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 152 UG | 38% | |
| Choline, total | 12.8 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 421 UG | 47% | |
| Vitamin E (alpha-tocopherol) | 0.8 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1,640 UG | 1367% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 138 MG | 11% | |
| Iron, Fe | 6.2 MG | 34% | |
| Magnesium, Mg | 50 MG | 12% | |
| Phosphorus, P | 58 MG | 5% | |
| Potassium, K | 554 MG | 12% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.1 MG | 17% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.1 UG | 0% |
Nutrition Highlights
- Very low in calories (36 kcal per 100g), suitable for weight management.
- Very low in fat (0.8g per 100g).
- Good source of dietary fiber (3.3g per 100g).
- Good source of Iron, Fe (34% DV).
- Rich source of Vitamin C, total ascorbic acid (148% of Daily Value per 100g).
- Good source of Folate, total (38% DV).
About Parsley, fresh
This vibrant green herb is a staple in kitchens around the world, prized for its fresh, slightly peppery flavor and versatility in both raw and cooked dishes. It's a low-calorie, nutrient-dense ingredient that adds more than just color to a plate. With a notable amount of vitamin K, vitamin C, and folate, it contributes to immune support, bone health, and cellular function. Its fiber content also supports digestive health, while its antioxidants help combat oxidative stress in the body.
Parsley is commonly used as a garnish, but its culinary applications go far beyond decoration. It's a key component in herb blends like the French bouquet garni and the Middle Eastern tabbouleh. Fresh leaves can be chopped into salads, blended into sauces such as chimichurri or salsa verde, or stirred into soups and stews at the end of cooking to preserve its bright flavor. It also works well in smoothies or green juices for an added nutrient boost. Whether used as a finishing touch or a main ingredient, this herb brings both flavor and nutrition to a wide variety of dishes.
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