Parsley is a delicious herb, which is regarded as an important storehouse of nutrients essential for maintaining a healthy and fit life. Its strong and vibrant taste adds zing to a number of dishes, besides being used as a decorative garnish that accompanies restaurant meals. Commonly, this biennial herb is known by the botanical name Petroselinum crispum. It belongs to the plant family Apiaceae and the order Apiales. Native to the Mediterranean region of Southern Europe, parsley was cultivated for more than 2000 years and renowned for its medicinal and healing properties, apart from being consumed as a source of food. There are two main types of parsley available commercially - one is the curly parsley and the other is the Italian flat leaf parsley. The former is mainly used for the purpose of garnishing the dishes. To get a better idea about the high nutritional value present in the herb, read the Food Rating Chart given below.
Parsley Nutrition Facts
Amount of Parsley: 1 tbsp
Total Weight of Parsley: 2 grams
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Nutrients
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Amount
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Basic Components
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Protein
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0.3 g
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Carbohydrates
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0.8 g
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Water
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0.1 g
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Ash
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0.2 g
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Calories
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Total Calories
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17.2 KJ
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Calories From Fat
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2.5 KJ
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Calories From Carbohydrate
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11.7 KJ
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Calories From Protein
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3.3 KJ
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Fiber
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Dietary Fiber
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0.5 g
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Starch
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0.5 g
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Sugar
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0.1 g
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Glucose
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41.4 mg
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Sucrose
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61.3 mg
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Fructose
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6.3 mg
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Fats
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Total Fat
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0.1 g
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Vitamins
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Vitamin A
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153 IU
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Vitamin A
Retinol Activity Equivalent
Alpha Carotene
Beta Carotene
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7.6 mcg
21.4 mcg
80.7 mcg
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Niacin
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0.1 mg
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Choline
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1.5 mg
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Vitamin C
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1.8 mg
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Vitamin E (Alpha Tocopherol)
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0.1 mg
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Folate
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2.7 mcg
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Vitamin K
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20.4 mcg
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Minerals
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Calcium
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22.0 mg
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Iron
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1.5 mg
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Magnesium
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3.7 mg
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Manganese
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0.2 mg
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Phosphorus
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5.3 mg
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Potassium
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57.1 mg
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Selenium
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0.4 mcg
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Sodium
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6.8 mg
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Zinc
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0.1 mg
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Saturated Fats
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16:0 Palmitic
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1.7 mg
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Mono Fats
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18:1 Oleic
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48.7 mg
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Poly Fats
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18:2 Linoleic
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6.9 mg
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Other Fats
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Omega 6 Fatty Acids
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6.9 mg
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Amino Acids
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Alanine
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0.3 g
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Arginine
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0.3 g
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Aspartate
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0.3 g
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Cystine
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0.3 g
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Glutamate
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0.3 g
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Glycine
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0.3 g
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Histidine
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0.3 g
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Isoleucine
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0.3 g
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Leucine
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0.3 g
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Lysine
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0.3 g
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Methionine
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0.3 g
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Phenylalanine
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0.3 g
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Proline
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0.3 g
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Serine
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0.3 g
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Threonine
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0.3 g
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Tryptophan
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0.3 g
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Tyrosine
|
0.3 g
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Valine
|
0.3 g
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Buying & Storing Tips
- To get a rich and superior flavor, select the fresh variety of parsley rather than going for the dried ones.
- While buying fresh parsley, always go for the stock that has a vibrant green color and appears fresh and crisp.
- Avoid bunches with wilted or yellowish leaves, as this indicates that the stock has over-matured or been damaged.
- When purchasing dried parsley flakes, look for the variety that is organically grown, as this avoids the side-effects of the herbs that have been irradiated.
- The best way to store fresh parsley is by placing it in a plastic bag, in the refrigerator. In case there are some signs of wilting, wash the parsley or sprinkle it with a little water, without completely drying it, before storing in the refrigerator.
- In case of flat leaf parsley, dry it by laying it out in a single layer, over a clean piece of cloth. After this, place the stock in a tightly sealed container and store in a cool, dry and dark place.
