Parsley

Nutrition per ~85 g · ¾ cup chopped

2.6 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 96.

Less a 1.0 anti-nutrient penalty (moderate sodium).

What it feeds primary sources only

Systems

Pathways

Overview

Parsley (Petroselinum crispum) is a Mediterranean herb with a long history in culinary and traditional medicine practices. Beyond its role as a garnish, parsley is a nutritional powerhouse, delivering over 1,600 mcg of vitamin K per 100g—far exceeding daily requirements for bone mineralization and blood clotting regulation. Its exceptional micronutrient density includes substantial amounts of vitamin C (133 mg/100g), folate (152 mcg/100g), and potassium (554 mg/100g), supporting cardiovascular health and methylation pathways critical for cellular longevity. Parsley contains bioactive compounds including apigenin and luteolin, flavonoid antioxidants with documented anti-inflammatory and neuroprotective properties. The herb's volatile oils, particularly myristicin and apiole, exhibit antimicrobial and modulating effects on oxidative stress. Fresh parsley provides superior nutrient bioavailability compared to dried varieties, though both retain significant phytochemical content. For longevity-focused nutrition, parsley serves as a calorie-efficient vehicle for micronutrients that support bone density, vascular function, and age-related cognitive decline prevention. Its high fiber content relative to calories (3.3g/36 kcal) promotes healthy gut microbiota composition, indirectly supporting immune and metabolic health across the lifespan.

Health benefits 5

Pairs with

• Pair with fatty fish (salmon, mackerel) because fat-soluble vitamin K requires dietary fat for optimal absorption and transport
• Combine with citrus (lemon, lime) because vitamin C enhances non-heme iron absorption from parsley, improving bioavailability for vegetarians
• Mix with cruciferous vegetables (broccoli, kale) because synergistic polyphenols amplify antioxidant and anti-inflammatory effects through complementary phytochemical pathways
• Add to bone broth because parsley's minerals and phytonutrients complement collagen and electrolytes for comprehensive skeletal support

In the kitchen

• Store fresh parsley stems-down in a glass of water covered with a plastic bag in the refrigerator to maintain chlorophyll and volatile oil content for up to 2 weeks
• Consume parsley raw or add at the end of cooking to preserve heat-sensitive vitamin C and volatile oils; heating reduces apigenin bioavailability by 30-40%
• Use 1-2 tablespoons fresh chopped parsley daily as a functional garnish on soups, salads, and proteins to accumulate micronutrient benefits without concentrated supplementation
• Select flat-leaf (Italian) parsley over curly varieties when possible, as it contains 20-30% higher polyphenol concentrations and more robust flavor profile
• Blanch and freeze parsley in ice cube trays with a small amount of water to preserve nutrients for winter use in stocks and cooked dishes

When to eat it anytime

Parsley's micronutrients support baseline metabolic and structural functions throughout the day. Consuming with meals containing fat optimizes vitamin K absorption. No specific circadian advantage, making flexible incorporation into daily eating patterns most practical for adherence.

Breaks a fast

While safe during fasting, parsley's minimal calories (36/100g) won't break a fast, but its fat-soluble vitamins are best absorbed with dietary fat, making consumption with meals preferable