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Food ID: 8
Persille, rå Danish
Name
Parsley, raw
Taxonomic name
Petroselium crispum (Miller) Nyman ex A.W. Hill
Factors etc. Value No. Samples Source
Waste 34 18 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 201 kJ 1003
Energy, kcal 48 kcal 1003
total N 0.594 g 0.512 - 0.72 8 1825, 1073
Protein, total 3.7 g 3.2 - 4.5 8 1825, 1073
Protein labeling 3.7 g 3.2 - 4.5 8 1073, 1825
Carbohydrate by difference 7.8 g 1003
Carbohydrates, available 3.7 g 1003
Carbohydrate, declaration 1.2 g 1003
Added sugar 0.0 g 1655
Dietary fiber 4.1 g 3.1 - 5.1 2 1825
Fat, total 1.1 g 1.15 1.1 - 1.2 2 1825, 1073
Alcohol 0.0 g 1655
Ash 2.1 g 1.7 - 2.5 8 1825, 1073
Dry matter 14.8 g 10.6 - 17.8 12 1808, 1825, 1073
Water 85.2 g 82.2 - 89.4 12 1073, 1825, 1808
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 474 RE 1003
Retinol 0 µg 1344
beta-carotene 5690 µg 5830 4960 - 6150 4 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 2.70 α-TE
alpha-tocopherol 2.70 mg 1.94 - 3.36 4 1034
Vitamin K1 790 µg 1006
Vitamin B1 0.120 mg 0.098 - 0.152 10 1019
Vitamin B2, Riboflavin 0.300 mg 0.208 - 0.392 12 1022
Niacin 2.64 NE 1003
niacin 1.70 mg 1.02 - 2.3 10 1018
Vitamin B6 0.200 mg 0.117 - 0.298 8 1025
Pantothenic 0.300 mg 1352
Biotin 0.400 µg 1344
Folate 116 µg 1375
Folate, free 41.0 µg 1375
B12 0 µg 1352
C Vitamin 308 mg 1003
L-ascorbic acid 308 mg 246 - 358 5 1073
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 64.0 mg 20.9 - 139 5 1058
Potassium, K 641 mg 443 - 768 5 1058
Calcium, Ca 185 mg 94 - 354 16 1015, 1030
Magnesium, Mg 29.0 mg 17.3 - 43.4 5 1058
Phosphorus, P 72.0 mg 52.5 - 98.9 6 1015
Iron, Fe 3.60 mg 1.5 - 12.8 12 1043
Copper, Cu 0.0900 mg 1 1103
Zinc, Zn 0.460 mg 1 1103
Iodine In 13.5 µg 4.3 - 47 8 1055
Manganese, Mn 2.70 mg 0.9 - 5.3 5 1348
Chromium, Cr 7.00 µg 6 - 10 5 1348
Selenium, Se 0.1000 µg 5 1348
Molybdenum, Mo 10.00 µg 1 1348
Nickel, Ni 50.0 µg 10 - 120 5 1348
Mercury Hg 1.50 µg 0.5 - 5.2 5 1348
Arsenic, As 3.00 µg 1 1348
Cadmium, Cd 3.00 µg 1 - 8 5 1348
Lead, Pb 19.0 µg 8 - 24 5 1348
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.300 g 1314
Glucose 0.500 g 1314
Monosaccharides, total 0.800 g 1003
Lactose 0 g 1655
Maltose 0 g 1314
Sucrose 0 g 1314
Disaccharides total 0 g 1003
Sugars, total 0.800 g 1003
Starch 0.430 g 1314
(a) Hexoses 0.890 g 1314
(b) the pentoses 0.890 g 1314
(c) UronicAcids 0.280 g 1314
Cellulose 1.63 g 1314
Lignin 0.590 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.155 16.8 1039
C18: 0 0.007 0.744 1039
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.027 2.97 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.274 29.7 1039
C18: 3 n-3 0.457 49.6 1039
Fatty acids sums g/100g % Source
Sum saturated 0.162 17.6 1003
Sum monounsaturated 0.027 2.97 1003
Sum polyunsaturated 0.731 79.4 1003
Fatty acids, total 0.920 100 1003
Sum n-3 fatty acids 0.457 49.6 1003
Sum n-6 fatty acids 0.274 29.7 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 149 250 1059
Leucine 255 430 1059
Lysine 226 380 1059
Methionine 52 88 1059
Cystine 18 30 1059
Phenylalanine 178 300 1059
Tyrosine 101 170 1059
Threonine 154 260 1059
Tryptophan 56 95 1059
Valin 214 360 1059
Arginine 154 260 1059
Histidine 77 130 1059
Alanine 244 410 1059
Aspartic acid 368 620 1059
Glutamic acid 309 520 1059
Glycine 178 300 1059
Proline 267 450 1059
Serin 172 290 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby