Herb
Parsley
Parsley is a foundational culinary herb whose flat or curly leaves bring clean, green brightness to stocks, salads, sauces, and garnishes. Flat-leaf (Italian) types are preferred for cooking and chopping; curly types hold shape as a classic plate finish. Stems carry concentrated flavour for stocks and bouquet garni, while the root of Hamburg types is cooked as a vegetable. Freshness, cultivar, and whether leaf or root is used shape its role from Mediterranean kitchens to Middle Eastern tabbouleh.
Also known as: Prezzemolo, Persil, Petersilie
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A sample of named types with their own origin and culinary profiles. Showing 10 of 20.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.81 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Cholesterol 0 mg
- Sodium 24.8 mg
- Salt 0.05 g
- Total Carbohydrate 6.92 g
- Dietary Fibre 3.98 g
- Total Sugars 1.07 g
- Complex / starch 1.06 g
- Protein 2.89 g
- Water 78.6 g
- Energy 42.1 kcal
- Water 78.6 g
- Carbohydrates 6.92 g
- Sugars 1.07 g
- Monosaccharides 0.74 g
- Disaccharides 0.32 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 3.98 g
- Soluble Fibre 1.39 g
- Insoluble Fibre 2.59 g
- Protein 2.89 g
- Plant Protein 2.75 g
- Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Vitamins 363 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.95 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.6 µg
- Vitamin C 2 mg
- Vitamin E 1.78 mg
- Vitamin K 264 µg
- Minerals 323 mg
- Major Minerals 317 mg
- Trace Minerals 6.5 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.95 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.6 · vitamin-e: 1.78 · vitamin-k: 263.5 ·
Minerals
Sodium: 24.79 · Potassium: 236 · Calcium: 56 · Iron: 1.1 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Ancient Greeks and Romans used parsley ceremonially and in cookery across the Mediterranean.
Medieval European monastery gardens spread parsley as an everyday kitchen and medicinal herb.
Curly and flat-leaf types diverged in garden catalogues as parsley became a universal European garnish.
Commercial greenhouse and field production made fresh parsley a year-round retail staple worldwide.