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Nutrition - Facts for Parsley, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Parsley, raw.
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Parsley, raw

Calories 36 Calories from Fat 7
(19%)
 [1]
% Total Quantity
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 56mg 0.06%
Potassium 554mg 0.55%
Total Carbohydrate 6g 6%
Protein 3g 3%


NutrientQuantityUnits
Alanine 0.20 g
Alcohol, ethyl 0.00 g
Apigenin 302.00 mg
Arginine 0.12 g
Ash 2.20 g
Aspartic acid 0.29 g
Caffeine 0.00 mg
Calcium, Ca 138.00 mg
Carbohydrate, by difference 6.33 g
Carotene, alpha 0.00 mcg
Carotene, beta 5054.00 mcg
Cholesterol 0.00 mg
Choline, total 12.80 mg
Copper, Cu 0.15 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Energy 36.00 kcal
Energy 151.00 kJ
Fatty acids, total monounsaturated 0.29 g
Fatty acids, total polyunsaturated 0.12 g
Fatty acids, total saturated 0.13 g
Fiber, total dietary 3.30 g
Folate, DFE 152.00 mcg_DFE
Folate, food 152.00 mcg
Folate, total 152.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.25 g
Glycine 0.14 g
Hesperetin 0.00 mg
Histidine 0.06 g
Iron, Fe 6.20 mg
Isoleucine 0.12 g
Isorhamnetin 0.00 mg
Kaempferol 0.44 mg
Leucine 0.20 g
Lutein + zeaxanthin 5561.00 mcg
Luteolin 1.24 mg
Lycopene 0.00 mcg
Lysine 0.18 g
Magnesium, Mg 50.00 mg
Manganese, Mn 0.16 mg
Methionine 0.04 g
Myricetin 8.08 mg
Niacin 1.31 mg
Pantothenic acid 0.40 mg
Phenylalanine 0.14 g
Phosphorus, P 58.00 mg
Phytosterols 5.00 mg
Potassium, K 554.00 mg
Proline 0.21 g
Protein 2.97 g
Quercetin 0.33 mg
Retinol 0.00 mcg
Riboflavin 0.10 mg
Selenium, Se 0.10 mcg
Serine 0.14 g
Sodium, Na 56.00 mg
Sugars, total 0.85 g
Theobromine 0.00 mg
Thiamin 0.09 mg
Threonine 0.12 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.53 mg
Total lipid (fat) 0.79 g
Tryptophan 0.04 g
Tyrosine 0.08 g
Valine 0.17 g
Vitamin A, IU 8424.00 IU
Vitamin A, RAE 421.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.09 mg
Vitamin C, total ascorbic acid 133.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.75 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1640.00 mcg
Water 87.71 g
Zinc, Zn 1.07 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. I.M. Heinonen, V. Ollilainen, E. Linkola, P. Varo, P. Koivistoinen. "Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries". 1989 Journal of Agriculture and Food Chemistry 37 Pg. 655 - 659
  3. D.J. Hart, K.J. Scott. "Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK". 1995 Food Chemistry 54 Pg. 101 - 111
  4. D.M. R. Ramos, D B Rodriguez. "Determination of the vitamin A value of common Brazilian leafy vegetables.". 1987 J. Micronutrient Analysis 3 Pg. 147 - 155
  5. T.J. Koivu, V. I. Piironen, S.K. Henttonen, P.H. Mattila. "Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection". 1997 American Chemical Society
  6. C. Bolton-Smith, R.J.G. Price, Steven T. Fenton, Dominic J. Harrington, M.J. Shearer. "Compilation of a provisional UK database for the phylloquinone (vitamin K) content of foods". 2000 British Journal of Nutrition 83 Pg. 389 - 399
  7. Nutrient Data Laboratory, ARS, USDA. "Determination of the Tocopherol Content of Selected Foods". 1992 Beltsville MD

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