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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Italian parsley has flat leaves and a more robust, peppery flavor, making it better for cooking. Curly parsley is milder and often used as a decorative garnish.
When stored properly in water or a damp towel in the fridge, it can last 7 to 10 days.
While they look similar, they have very different flavors. Cilantro is citrusy and pungent, while parsley is peppery and fresh. Use curly parsley or chervil as a closer substitute.
Look for bright green leaves without any yellowing, wilting, or dark slimy spots. The stems should be firm and crisp.
Yes, it is exceptionally high in Vitamin K, Vitamin C, and Vitamin A, even in small quantities.
Yes, parsley often holds sand and grit. Submerge it in a bowl of cold water, swish it around, and then dry it thoroughly using a salad spinner or paper towels.
Absolutely. The stems are crunchy and full of flavor. They can be finely chopped into salads or used whole in soups and stews.
It is available year-round in most grocery stores, though its peak season is from spring through early autumn.
Yes, but it loses much of its vibrant flavor compared to fresh. If using dried, use about one-third the amount of fresh called for in a recipe.
Italian Parsley is a versatile ingredient found in cuisines around the world. With 36 calories per 100g and 2.97 grams of protein, it's a nutritious addition to many dishes.
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