Flat-Leaf Parsley Nutrition Benefits and Facts

Nutritional summary

Flat-leaf parsley is a concentrated source of essential minerals, including iron, calcium, and zinc, which align with standard nutritional values for leafy green vegetables .
The herb contains a diverse profile of phytochemicals, specifically flavonoids like apigenin and luteolin, as well as vitamins A and C .
Cooking methods significantly impact its nutritional profile; while boiling preserves most mineral content, blanching or microwaving can lead to a decrease in iron levels .
Early research in animal models suggests that parsley extracts may have diuretic properties and potential effects on bone resorption (the breakdown of bone tissue), though human clinical evidence is currently limited .

Interesting fact

In ancient Greece, parsley was considered sacred and used to crown victors at the Isthmian Games rather than being used as a common food ingredient.

Standout nutrients

EPIC

SOURCE

Vitamin K

EPIC

SOURCE

Vitamin C

EPIC

SOURCE

Ascorbic acid

EPIC

SOURCE

beta-Carotene

kcal per 100g

Protein3.40g

Fat0.94g

Carbs2.84g

Fiber4.17g

Sugar2.19g

Fat breakdown

Polyunsat0.35g

Monounsat0.11g

Saturated0.13g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Low resource intensity, though greenhouse-grown varieties in winter increase carbon footprint.

Confidencemedium

Storage

Refrigerate

5–7 days

Store upright in a glass of water or wrapped in a damp paper towel.

Flavour

Data & Sources

Harmonized from 5 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Hypolipidemic, Hypoglycemic, and Ameliorative Effects of Boiled Parsley (Petroselinum crispum) and Mallow (Corchorus olitorius) Leaf Extracts in High-Fat Diet-Fed Rats - PMC

[1]pmc.ncbi.nlm.nih.gov

Root Vegetables—Composition, Health Effects, and Contaminants - PMC

[2]pmc.ncbi.nlm.nih.gov

Antiosteoporotic effect of Petroselinum crispum, Ocimum basilicum and Cichorium intybus L. in glucocorticoid-induced osteoporosis in rats - PMC

[3]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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