Parsley
Written by Med-Scope
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 gramsVitamin Content
1 USRDA Vitamin A: 5100 5000 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 gramsMineral Content
1 USRDA Calcium: 122 1000 mg Copper: .293 2 mg Iron: 3.7 18 mg Magnesium: 24.5 400 mg Manganese: .563 n/a mg Phosphorus: 38 1000 mg Potassium: 436 n/a mg Selenium: - n/a mcg Sodium: 27 n/a mg Zinc: - 15 mg
1. 1 cup, 60 gramsAmino 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 gramsReferences
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.
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