Herb
Root
Parsley root is the underground storage organ—starch, sweetness or spice depending on the plant. Scrub or peel, cook until tender, or grate raw when appropriate. Store cool and dark when whole. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
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 0.23 g
- Trans Fat 0 g
- Monounsaturated Fat 0.12 g
- Polyunsaturated Fat 0.46 g
- Cholesterol 0 mg
- Sodium 24.7 mg
- Salt 0.05 g
- Total Carbohydrate 7.08 g
- Dietary Fibre 4.31 g
- Total Sugars 0.84 g
- Complex / starch 1.89 g
- Protein 3.01 g
- Water 84.6 g
- Energy 47.7 kcal
- Water 84.6 g
- Carbohydrates 7.08 g
- Protein 3.01 g
- Fat 0.81 g
- Saturated Fat 0.23 g
- Monounsaturated Fat 0.12 g
- Polyunsaturated Fat 0.46 g
- Omega-3 0.07 g
- Vitamins 355 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72 µg
- Vitamin C 2 mg
- Vitamin E 1.76 mg
- Vitamin K 261 µg
- Minerals 308 mg
- Major Minerals 307 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: 0.14 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72 · vitamin-e: 1.76 · vitamin-k: 261.2 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Chefs insisted on fresh aromatic quality for parsley finishes and infusions, including named root portions.
Chefs insisted on fresh aromatic quality for parsley finishes and infusions, including named root portions.
Dried and fresh commercial packs of parsley reached urban grocers, including named root portions.