Parsley, fresh, raw
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 85800 | Water | ||
| 4800 | Fiber, total dietary | ||
| 3900 | Carbohydrate | ||
| 3500 | Protein | ||
| 1800 | ASH, TOTAL | ||
| 949 | Potassium, K | ||
| 300 | Total lipid (fat) | ||
| 217 | Calcium, Ca | ||
| 163 | Vitamin C | ||
| 130 | Fatty acids, total polyunsaturated | ||
| 100 | Fatty acids, total saturated | ||
| 70 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 60 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 53 | Sodium, Na | ||
| 47 | Phosphorus, P | ||
| 44 | Tryptophan | ||
| 42 | Energy | ||
| 17 | Magnesium, Mg | ||
| 10 | Fatty acids, total monounsaturated | ||
| 3.75 | Carotene, beta | ||
| 2 | Iron, Fe | ||
| 1.6 | Niacin | ||
| 1.06 | Zinc, Zn | ||
| 0.9 | Niacin | ||
| 0.68 | Vitamin E (alpha-tocopherol) | ||
| 0.626 | Vitamin A, IU | ||
| 0.25 | Riboflavin | ||
| 0.18 | Thiamin | ||
| 0.16 | Copper, Cu | ||
| 0.14 | Pyridoxine (Vitamin B6 | ||
| 0.1 | Folic acid |