ParsleyHerb
36
kcal / 100g
22
kcal / 1 cup chopped
1 thing to watch for
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 36kcal | — |
| Protein | 2.97g | 6% |
| Total lipid (fat) | 0.79g | 1% |
| Fatty acids, total saturated | 0.132g | 1% |
| Cholesterol | 0mg | 0% |
| Carbohydrate, by difference | 6.33g | 2% |
| Fiber, total dietary | 3.3g | 12% |
| Total Sugars | 0.85g | — |
| Sodium, Na | 56mg | 2% |
Vitamins & Minerals
Calcium contributes to normal blood clotting EU register →
Calcium contributes to normal energy-yielding metabolism EU register →
Calcium contributes to normal muscle function EU register →
Calcium contributes to normal neurotransmission EU register →
Calcium contributes to the normal function of digestive enzymes EU register →
Calcium has a role in the process of cell division and specialisation EU register →
Calcium is needed for the maintenance of normal bones EU register →
Calcium is needed for the maintenance of normal teeth EU register →
Iron contributes to normal cognitive function EU register →
Iron contributes to normal energy-yielding metabolism EU register →
Iron contributes to normal formation of red blood cells and haemoglobin EU register →
Iron contributes to normal oxygen transport in the body EU register →
Iron contributes to the normal function of the immune system EU register →
Iron contributes to the reduction of tiredness and fatigue EU register →
Iron has a role in the process of cell division EU register →
Potassium contributes to normal functioning of the nervous system EU register →
Potassium contributes to normal muscle function EU register →
Potassium contributes to the maintenance of normal blood pressure EU register →
Vitamin A contributes to normal iron metabolism EU register →
Vitamin A contributes to the maintenance of normal mucous membranes EU register →
Vitamin A contributes to the maintenance of normal skin EU register →
Vitamin A contributes to the maintenance of normal vision EU register →
Vitamin A contributes to the normal function of the immune system EU register →
Vitamin A has a role in the process of cell specialisation EU register →
Vitamin C contributes to normal collagen formation for the normal function of blood vessels EU register →
Vitamin C contributes to normal collagen formation for the normal function of bones EU register →
Vitamin C contributes to normal collagen formation for the normal function of cartilage EU register →
Vitamin C contributes to normal collagen formation for the normal function of gums EU register →
Vitamin C contributes to normal collagen formation for the normal function of skin EU register →
Vitamin C contributes to normal collagen formation for the normal function of teeth EU register →
Vitamin C contributes to normal energy-yielding metabolism EU register →
Vitamin C contributes to normal functioning of the nervous system EU register →
Vitamin C contributes to normal psychological function EU register →
Vitamin C contributes to the normal function of the immune system EU register →
Vitamin C contributes to the reduction of tiredness and fatigue EU register →
Vitamin C contributes to the regeneration of the reduced form of vitamin E EU register →
Vitamin C increases iron absorption EU register →
Vitamin K contributes to normal blood clotting EU register →
Vitamin K contributes to the maintenance of normal bones EU register →
Folate contributes to normal amino acid synthesis EU register →
Folate contributes to normal blood formation EU register →
Folate contributes to normal homocysteine metabolism EU register →
Folate contributes to normal psychological function EU register →
Folate contributes to the normal function of the immune system EU register →
Folate contributes to the reduction of tiredness and fatigue EU register →
Folate has a role in the process of cell division EU register →
Diet Compatibility
- VeganYes
Yes — Parsley is vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianYes
Yes — Parsley is vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Parsley is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Parsley is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Parsley is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Parsley is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Parsley is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Parsley is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoYes
Yes — Parsley is keto-friendly (3.03 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbYes
Yes — Parsley is low-carb (3.03 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarYes
Yes — Parsley is low in sugar (0.85 g sugar per 100g, within the ≤5 g sugar bar).
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinNo
No — Parsley is not high in protein (2.97 g protein per 100g, below the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatYes
Yes — Parsley is low-fat (0.79 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieYes
Yes — Parsley is low-calorie (36 kcal per 100g, within the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
Fresh parsley is very low in net carbs — about 3g per 100g once you subtract its 3.3g of fiber from total carbohydrate, per USDA data. A typical culinary portion, a tablespoon or two, works out to well under a gram of net carbs, which is comfortably keto-friendly. [5]
Health Benefits
Parsley contains apigenin, a flavonoid studied for antioxidant and anti-inflammatory activity. Its water solubility is very low (2.16 µg/mL), though, which limits how much the body can actually absorb — most of the promising findings so far are preclinical. [1]
In animal studies, parsley extract dosed around 1,000 mg per kg of body weight was linked to elevated liver enzymes and visible liver and kidney tissue damage. That dose is far beyond anything reached through normal culinary use of the fresh herb. [2]
Consumer-health reviews list roughly 200g of parsley — a large, medicinal-style amount — as 'likely unsafe.' That's nowhere close to how much parsley shows up in a normal recipe or garnish. [3]
Storage & Buying Tips
Fresh parsley loses vitamin C fast once you process it. A controlled study measured about 180.3mg/100g in fresh herb, dropping to 70.2mg/100g after freezing (about 61% loss) and 32.3mg/100g after air drying (about 82% loss).
If retaining vitamin C matters to you, freezing keeps noticeably more of it than air drying does. [4]
Frequently Asked Questions
Can pregnant women consume large amounts of parsley?
Concentrated parsley — think parsley tea or supplements, not a sprinkle on a plate — is generally discouraged in pregnancy.
It contains myristicin and apiole, compounds tied to uterine contractions and a higher miscarriage risk at high doses, with first-trimester birth-defect risk also flagged for medicinal-strength use.
Normal cooking amounts, used as an herb or garnish, are considered fine; it's the concentrated, medicinal-style doses that carry the caution. [6]
Does raw parsley interact with blood thinners?
Potentially, yes. Parsley is high in vitamin K, and vitamin K works against warfarin and other vitamin-K-antagonist blood thinners.
The evidence itself is thin — mostly individual case reports, including one where a patient's INR rose after they stopped long-term parsley-based herbal use.
Because of that, clinicians typically rate the risk as minor but real, and advise people on warfarin to keep their day-to-day vitamin K intake steady rather than cutting parsley out abruptly. [7]
What happens if you eat too much parsley at once?
Only at doses far beyond a normal serving. Animal studies using medicinal-scale amounts have shown elevated liver enzymes, kidney stress markers like BUN and creatinine, and reports of anemia.
Parsley oil specifically is a different risk category — concentrated toxins in the oil have been linked to kidney and liver damage and even hallucinations at high doses.
None of this applies to parsley used as a fresh herb or garnish in ordinary cooking. [2]
Does dried parsley lose its vitamin K content?
Vitamin K holds up much better than vitamin C does. USDA figures put dried parsley at 1,360 µg of vitamin K per 100g versus 1,640 µg fresh — a modest drop.
Vitamin C tells a different story: separate research found roughly 82% of it disappears after air drying.
Since drying also removes most of the leaf's water weight (which would normally concentrate nutrients per 100g), that small vitamin K change actually implies real degradation — just far less than vitamin C experiences. [5]
Can parsley cause allergic reactions on the skin?
Yes, though it's rare. Case reports describe both allergic contact dermatitis and phototoxic skin reactions from handling parsley, including a hand dermatitis reported among food handlers.
Other documented reactions include nasal and eye itchiness, throat swelling, hives, angioedema, and even anaphylaxis in isolated cases.
The phototoxic reaction comes from furanocoumarins — compounds parsley shares with celery and other Apiaceae plants — which react with UV-A light on skin to trigger a burning, blistering rash called phytophotodermatitis. [8]
Why do people chew parsley after eating garlic?
It's an old habit with some genuine food-science behind it. Ohio State researchers found raw parsley — along with apple, spinach, and mint — cut garlic's odorous sulfur compounds on the breath, likely through enzymatic oxidation of its polyphenols.
Parsley's own fresh scent probably helps mask what's left too. Notably, chlorophyllin alone didn't produce the same deodorizing effect in that same study. [9]
Found in these products
None of the products in our database currently contain Parsley.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Parsley, fresh” (SR Legacy, fdcId 170416), updated 2026-08-27.
Research reviewed 2026-08-27.
- Allemailem et al., Biomedicines (2024-06-17)
- Alobaidi et al., Frontiers in Medicine (2024-12-11)
- Parsley: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews
- Valšíková et al., Potravinarstvo (2016-12-14)
- Parsley, fresh - Nutrients - SR Legacy | USDA FoodData Central
- Healthline — Can You Drink Parsley Tea During Pregnancy? (2021-08-20)
- Tan et al., British Journal of Clinical Pharmacology (2021-01-31)
- https://pmc.ncbi.nlm.nih.gov/articles/PMC11355232/
- Deodorization of garlic breath volatiles by food and food components - PubMed (2014-03-31)