Nutritional Value Of Parsley

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

Nutrients	Amount
Basic Components
Protein	0.3 g
Carbohydrates	0.8 g
Water	0.1 g
Ash	0.2 g
Calories
Total Calories	17.2 KJ
Calories From Fat	2.5 KJ
Calories From Carbohydrate	11.7 KJ
Calories From Protein	3.3 KJ
Fiber
Dietary Fiber	0.5 g
Starch	0.5 g
Sugar	0.1 g
Glucose	41.4 mg
Sucrose	61.3 mg
Fructose	6.3 mg
Fats
Total Fat	0.1 g
Vitamins
Vitamin A	153 IU
Vitamin A Retinol Activity Equivalent Alpha Carotene Beta Carotene	7.6 mcg 21.4 mcg 80.7 mcg
Niacin	0.1 mg
Choline	1.5 mg
Vitamin C	1.8 mg
Vitamin E (Alpha Tocopherol)	0.1 mg
Folate	2.7 mcg
Vitamin K	20.4 mcg
Minerals
Calcium	22.0 mg
Iron	1.5 mg
Magnesium	3.7 mg
Manganese	0.2 mg
Phosphorus	5.3 mg
Potassium	57.1 mg
Selenium	0.4 mcg
Sodium	6.8 mg
Zinc	0.1 mg
Saturated Fats
16:0 Palmitic	1.7 mg
Mono Fats
18:1 Oleic	48.7 mg
Poly Fats
18:2 Linoleic	6.9 mg
Other Fats
Omega 6 Fatty Acids	6.9 mg
Amino Acids
Alanine	0.3 g
Arginine	0.3 g
Aspartate	0.3 g
Cystine	0.3 g
Glutamate	0.3 g
Glycine	0.3 g
Histidine	0.3 g
Isoleucine	0.3 g
Leucine	0.3 g
Lysine	0.3 g
Methionine	0.3 g
Phenylalanine	0.3 g
Proline	0.3 g
Serine	0.3 g
Threonine	0.3 g
Tryptophan	0.3 g
Tyrosine	0.3 g
Valine	0.3 g

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.

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