Herb

Bud

Parsley bud is a prepared form of the flower, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshInfusedPrepared

Traits

AromaticBudDelicatePortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 37.7

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 0.41 g
Cholesterol 0 mg
Sodium 24 mg
Salt 0.05 g
Total Carbohydrate 6.63 g
Dietary Fibre 4.06 g
Total Sugars 0.95 g
Complex / starch 0.95 g
Protein 3.12 g
Water 81.9 g

Detailed nutrients

Energy 37.7 kcal
Water 81.9 g
Carbohydrates 6.63 g
- Sugars 0.95 g
- Starch 0.95 g
- Fibre 4.06 g
Protein 3.12 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
  - Omega-3 0.04 g
Vitamins 370 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.98 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 75 µg
- Vitamin C 2 mg
- Vitamin E 1.84 mg
- Vitamin K 273 µg
Minerals 335 mg
- Major Minerals 334 mg
  - Calcium 40 mg
  - Sodium 24 mg
  - Potassium 270 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.98 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 75 · vitamin-e: 1.84 · vitamin-k: 272.6 ·

Minerals

Sodium: 23.95 · Potassium: 270 · Calcium: 40 · Iron: 1.5 ·

Bud of Parsley: composition reflects this culinary part relative to the whole ingredient.

History

3000 BCE

Chefs insisted on fresh aromatic quality for parsley finishes and infusions, including named bud portions.

1850

Herb gardens and spice trades supplied parsley for seasoning and medicine alike, including named bud portions.

1980

Dried and fresh commercial packs of parsley reached urban grocers, including named bud portions.

Bud