United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02029, Spices, parsley, dried
heading Nutrient Unit
Value per 100 g

tsp 0.5g

tbsp 1.6g
Proximates Water g 5.89 0.03 0.09
Proximates Energy kcal 292 1 5
Proximates Protein g 26.63 0.13 0.43
Proximates Total lipid (fat) g 5.48 0.03 0.09
Proximates Carbohydrate, by difference g 50.64 0.25 0.81
Proximates Fiber, total dietary g 26.7 0.1 0.4
Proximates Sugars, total g 7.27 0.04 0.12
Minerals Calcium, Ca mg 1140 6 18
Minerals Iron, Fe mg 22.04 0.11 0.35
Minerals Magnesium, Mg mg 400 2 6
Minerals Phosphorus, P mg 436 2 7
Minerals Potassium, K mg 2683 13 43
Minerals Sodium, Na mg 452 2 7
Minerals Zinc, Zn mg 5.44 0.03 0.09
Vitamins Vitamin C, total ascorbic acid mg 125.0 0.6 2.0
Vitamins Thiamin mg 0.196 0.001 0.003
Vitamins Riboflavin mg 2.383 0.012 0.038
Vitamins Niacin mg 9.943 0.050 0.159
Vitamins Vitamin B-6 mg 0.900 0.005 0.014
Vitamins Folate, DFE µg 180 1 3
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 97 0 2
Vitamins Vitamin A, IU IU 1939 10 31
Vitamins Vitamin E (alpha-tocopherol) mg 8.96 0.04 0.14
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 1359.5 6.8 21.8
Lipids Fatty acids, total saturated g 1.378 0.007 0.022
Lipids Fatty acids, total monounsaturated g 0.761 0.004 0.012
Lipids Fatty acids, total polyunsaturated g 3.124 0.016 0.050
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0