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Parsley Nutrition Facts

4 calories in 10 sprigs

Calories in Parsley
Parsley, raw
4 calories in Parsley, 10 sprigs
10 sprigs = 10g ≈ 0.022lb ≈ 0.35oz
0.36 calories / gram
0 Weight Watchers points
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Calorie Sources:62% carbohydrates; 20% proteins; 18% fats
Fats:79 mg (1 calorie, 1% by weight)
Carbohydrates:0.63 g (2 calories, 6% by weight)
Proteins:0.30 g (1 calorie, 3% by weight)
Alcohol:~
Water:8.77 g (88% by weight)
Fat Composition:54% monounsaturated; 24% saturated; 22% polyunsaturated
Trans Fat :~
Dietary Fiber:0.33 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
10 sprigs
Scientific Name:Petroselinum crispum
Refuse:5 %
Refuse Description:Tough stems
Food Group:Vegetables and Vegetable Products
USDA #:11297
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Vitamin A:842 IU
Retinol:~
Retinol Activity Equivalent:42.10 mcg
α-Carotene:~
β-Carotene:505.40 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:556.10 mcg
Vitamin B-1:8.00 mcg
Vitamin B-2:9 mcg
Vitamin B-3:131 mcg
Vitamin B-5:40 mcg
Vitamin B-6:9 mcg
Vitamin B-9:15.20 mcg
Food folate:15.20 mcg
Dietary Folate Equivalent:15.20 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:1.28 mg
Vitamin C:13.30 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:75.00 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:53 mcg
Vitamin K:164 mcg
Calcium (Ca):13.80 mg
Copper (Cu):14.00 mcg
Fluoride (F):~
Iron (Fe):620 mcg
Magnesium (Mg):5 mg
Manganese (Mn):16.00 mcg
Phosphorus (P):5.80 mg
Potassium (K):55.40 mg
Selenium (Se):0.01 mcg
Sodium (Na):5.60 mg
Zinc (Zn):107 mcg
Cholesterol:~
Phytosterols:500 mcg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.63 g
Dietary Fiber:0.33 g
Sugars Total:85 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.30 g
Essential amino acids
Phenylalanine:14.00 mg
Leucine:20 mg
Methionine:4.00 mg
Lysine:18 mg
Isoleucine:11 mg
Valine:17 mg
Threonine:12.00 mg
Tryptophan:4.00 mg
Histidine:6.00 mg
Arginine:12.00 mg
Non-essential amino acids
Alanine:19 mg
Aspartic acid:29 mg
Betaine:~
Cystine:1000.00 mcg
Glutamic acid:24.00 mg
Glycine:14.00 mg
Hydroxyproline:~
Proline:21 mg
Serine:13 mg
Tyrosine:8.00 mg
Fats Total:79 mg
Saturated fatty acids:13 mg
Monounsaturated fatty acids:29 mg
Polyunsaturated fatty acids:12.00 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:800 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.00 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.00 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:800 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:28.00 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:11 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:800 mcg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.22 g
Caffeine:~
Theobromine:~
Product Type:Parsley
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_1YJ
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
Related: Onion rings, breaded, par fried, frozen, prepared, heated in oven
Parsnip
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