Parsley root, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Roots and tubers

Parsley root, raw

Petroselium crispum (Miller) Nyman ssp. tuberosum

	Energy Distribution % of total food energy
	Protein, total	14.4 %
	Fat, total	8.4 %
	Carbohydrate, total	77.2 %
	Alcohol	0 %

Refuse: 30%


Content per 100 grams
Energy	232	kJ
Protein, total	2.3	g
total-N	0.4	g
Fat, total	0.6	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0.3	g
Carbohydrate, total	12.3	g
carbohydrate, available	8	g
added sugar	0	g
dietary fibre	4.3	g
Alcohol	0	g
Ash	1.8	g
Moisture	83	g

Vitamins
Vitamin A	2.5	RE
retinol	0	μg
ß-carotene	30	μg
Vitamin D	0	μg
Vitamin E	1.7	aTE
alpha-tocopherol	1.7	mg
Vitamin B1, thiamin	0.1	mg
Vitamin B2, riboflavin	0.08	mg
Niacin equivalents	2.37	NE
niacin	2	mg
tryptophan	0.367	mg
Vitamin B6	0.23	mg
Folates	180	μg
Vitamin C	41	mg

Minerals
Sodium, Na	17	mg
Potassium, K	562	mg
Calcium, Ca	48.5	mg
Magnesium, Mg	36	mg
Phosphorus, P	71.1	mg
Iron, Fe	1.2	mg
Copper, Cu	0.23	mg
Zinc, Zn	1.4	mg
Iodine, I	0.4	μg
Manganese, Mn	0.46	mg
Chromium, Cr	2.8	μg
Selenium, Se	0	μg
Nickel, Ni	11.1	μg

Carbohydrates
All sugars, total	0.8	g

Lipids
C 16:0	0.094	g
C 18:0	0.003	g
C 18:1, n-9	0.057	g
C 18:2, n-6	0.284	g
C 18:3, n-3	0.042	g

Sums lipids
Sum saturated	0.097	g
Sum monounsaturated	0.057	g
Sum polyunsaturated	0.326	g
Sum n-3 fatty acids	0.042	g
Sum n-6 fatty acids	0.283	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	70	mg
Leucine	92	mg
Lysine	92	mg
Methionine	26	mg
Cystine	9	mg
Phenylalanine	55	mg
Tyrosine	37	mg
Threonine	66	mg
Tryptophan	22	mg
Valine	110	mg
Arginine	70	mg
Histidine	33	mg
Alanine	81	mg
Aspartic acid	270	mg
Glutamic acid	600	mg
Glycine	70	mg
Proline	160	mg
Serine	66	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0210