Herb
Leaf
Parsley leaf is edible foliage—peppery, aromatic or mineral depending on the plant. Young leaves are milder. Wash grit, use raw or wilt quickly. Add delicate leaves late in cooking. add tender leaves late; hard stems and seeds can go in early. Even thickness matters more than elaborate marinades for consistent doneness.
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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 0.84 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 25.8 mg
- Salt 0.05 g
- Total Carbohydrate 6.42 g
- Dietary Fibre 5.25 g
- Total Sugars 0.96 g
- Complex / starch 1 g
- Protein 3.06 g
- Water 81.7 g
- Energy 36.4 kcal
- Water 81.7 g
- Carbohydrates 6.42 g
- Protein 3.06 g
- Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 403 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.99 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 76 µg
- Vitamin C 30 mg
- Vitamin E 1.86 mg
- Vitamin K 276 µg
- Minerals 417 mg
- Major Minerals 416 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.99 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 76 · vitamin-e: 1.86 · vitamin-k: 276.3 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Chefs insisted on fresh aromatic quality for parsley finishes and infusions, including named leaf portions.
Chefs insisted on fresh aromatic quality for parsley finishes and infusions, including named leaf portions.
Dried and fresh commercial packs of parsley reached urban grocers, including named leaf portions.