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Parsley

Parsley

Description

Parsley, the aromatic leaves of a green garden herb, Petroselinum crispum, also called parsley.

Parsley contains substantial amounts of iron, vitamin A, and vitamin C, as well as lesser amounts of potassium and folacin.

Available throughout the year.

Caloric Content

1
Calories: 26
Protein:2.2 gm
Carbohydrates:5.1 gm
Fiber: .9 gm
Total fats: .4 gm
Saturated fats: - gm
Unsaturated fats: - gm
Cholesterol: 0 mg



1. 1 cup, 60 grams

Vitamin Content

1 USRDA
Vitamin A:51005000 IU
Thiamine: .07 1.7 mg
Vitamin B-2: .16 1.7 mg
Vitamin B-6: .098 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: .24 300 mcg
Niacin: .7 20 mg
Pantothenic Acid: .18 10 mg
Folic acid: .07 400 mcg
Vitamin C: 103 60 mg
Vitamin E: - 30 IU



1. 1 cup, 60 grams

Mineral Content

1 USRDA
Calcium: 1221000 mg
Copper:.293 2 mg
Iron: 3.7 18 mg
Magnesium:24.5 400 mg
Manganese: .563 n/a mg
Phosphorus: 381000 mg
Potassium: 436 n/a mg
Selenium: - n/a mcg
Sodium: 27 n/a mg
Zinc: - 15 mg



1. 1 cup, 60 grams

Amino Acid Content

1
Tryptophan:.022 gm
Threonine: - gm
Isoleucine: - gm
Leucine: - gm
Lysine:.044 gm
Methionine:.004 gm
Cysteine: - gm
Phenylalanine: - gm
Tyrosine: - gm
Valine: - gm
Arginine: - gm
Histidine: - gm
Alanine: - gm
Aspartic acid: - gm
Glutamic acid: - gm
Glycine: - gm
Proline: - gm
Serine: - gm



1. 1 cup, 60 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.

United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.