Seasonings and extras
Fresh herbs
Nutrition facts
Serving: 2 tbsp chopped (8 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 3 kcal | |
| Protein | 0.2 g | |
| Carbs | 0.5 g | |
| Fibre | 0.3 g | 1 % |
| Sugars | 0.1 g | 0 % |
| Fat | 0.1 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 4 mg | 0 % |
| Vitamin K | 131 µg | 109 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- The values on this page are for fresh parsley. Two tablespoons chopped (8 g) alone cover more than 100% of the Daily Value for vitamin K, which the Canadian nutrition facts table is not required to show.
- The per-100 g numbers look impressive (vitamin C, iron, calcium), but 100 g of parsley is several bunches: at the 8 g portion, only the vitamin K stands out.
Preparation
Added at the end of cooking or raw, herbs keep their vitamin C and aroma; vitamin K, for its part, withstands heat. Dried, they are measured by the teaspoon: much of the vitamin C is lost, and the amount is so small that the nutrients become negligible.
To mention to a professional
- If you take warfarin, parsley is one of the most concentrated sources of vitamin K: a generous garnish one day and none the next makes intake swing; consistency matters, something to review with your professional.
Sources
- Parsley, fresh
- USDA FoodData Central, SR Legacy
- NIH Office of Dietary Supplements, Vitamin K fact sheet
- Health Canada, Sodium in Canada, tips for reducing salt
- Health Canada, Nutrition Labelling, mandatory elements of the Nutrition Facts table
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.