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Food ID: 8
Persille, rå Danish
Name
Parsley, raw
Taxonomic name
Petroselium crispum (Miller) Nyman ex A.W. Hill
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 238 kJ 1003
Energy (kcal) 56 kcal 1003
Protein 3.7 g 3.2 - 4.5 8 1073, 1825
Protein from Amino Acids 2.7 g 1003
Protein, labeling 3.7 g 3.2 - 4.5 8 1073, 1825
Carbohydrate by difference 7.8 g 1003
Available carbohydrates 7.8 g 1003
Available carbohydrate, labelling 1.2 g 1003
Dietary fibre 4.1 g 3.1 - 5.1 2 1825
Fat 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 1073, 1808, 1825
Water 85.2 g 82.2 - 89.4 12 1073, 1808, 1825
Added sugar 0.0 g 1655
Nitrogen 0.594 g 0.512 - 0.72 8 1073, 1825
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
Vitamin D3 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
Thiamin (Vitamin B1) 0 mg 1003
Riboflavin (Vitamin B2) 0.300 mg 0.208 - 0.392 12 1022
Niacin equivalent 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 acid 0.300 mg 1352
Biotin 0.400 µg 1344
Folate 116 µg 1375
Folate, free 41.0 µg 1375
Vitamin B12 0 µg 1352
Vitamin C 308 mg 1003
Ascorbic acid 308 mg 246 - 358 5 1073
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 64.0 mg 20.9 - 139 5 1058
Potassium 641 mg 443 - 768 5 1058
Calcium 185 mg 94 - 354 16 1030, 1015
Magnesium 29.0 mg 17.3 - 43.4 5 1058
Iron 3.60 mg 1.5 - 12.8 12 1043
Copper 0.0900 mg 1 1103
Zinc 0.460 mg 1 1103
Manganese 2.70 mg 0.9 - 5.3 5 1348
Chromium 7.00 µg 6 - 10 5 1348
Molybdenum 10.00 µg 1 1348
Selenium 0.1000 µg 5 1348
Phosphorus 72.0 mg 52.5 - 98.9 6 1015
Iodine 13.5 µg 4.3 - 47 8 1055
Nickel 50.0 µg 10 - 120 5 1348
Mercury 1.50 µg 0.5 - 5.2 5 1348
Arsenic 3.00 µg 1 1348
Cadmium 3.00 µg 1 - 8 5 1348
Lead 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
Sum monosaccharides 0.800 g 1003
Lactose 0 g 1655
Maltose 0 g 1314
Sucrose 0 g 1314
Sum disaccharides 0 g 1003
Sum sugars 0.800 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Sum sugar alcohols 0 g 1003
Starch 0.430 g 1314
Cellulose 1.63 g 1314
Lignin 0.590 g 1314
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Sum organic acids 0 g 1003
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 fatty acids 0.162 17.6 1003
Sum monounsaturated fatty acids 0.027 2.97 1003
Sum polyunsaturated fatty acids 0.731 79.4 1003
Sum fatty acids 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
Valine 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
Serine 172 290 1059
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Sum biogenic amines 0 mg 1003
Factors etc. Value No. Samples Source
Waste 34 18 1015
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800

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