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A low-calorie salad made with boiled parsley and exceptionally rich in vitamin K.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Boiled parsley salad (60 g) has 22 calories. That works out to 36 calories per 100 g. It contains 3.8 g of carbs, 1.8 g of protein, 0.5 g of fat and 2 g of fiber. Its 750 µg of Vitamin K covers 625% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 60 g
22
KCAL / 60G
Carbs
3.8g
· 1% DV
Protein
1.8g
· 4% DV
Fat
0.5g
· 1% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 27% · Fat 16%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 22 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 34 mg | 1% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 2 g | 7% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 60 g | 22 kcal |
| 1 teaspoon (chopped) | 1 g | 0 kcal |
| 1 tablespoon (chopped) | 4 g | 1 kcal |
| 2 tablespoon (chopped) | 8 g | 3 kcal |
| ½ cup (chopped) | 30 g | 11 kcal |
| 1 serving (small) | 75 g | 27 kcal |
| 100 g | 100 g | 36 kcal |
| 1 serving (medium) | 120 g | 43 kcal |
| 1 serving (large) | 180 g | 65 kcal |
| 1 bottle (large) | 250 g | 90 kcal |
Calculated from 36 calories per 100 g.
Boiled parsley salad is made by cooking washed parsley until just tender, draining and cooling it, then chopping and dressing it. Lemon juice, olive oil and salt make a simple dressing; handle the cooked leaves gently so they do not turn mushy.
No, boiled parsley salad is not the same as tabbouleh. Tabbouleh is typically a fresh, uncooked herb salad with bulgur, while this salad uses cooked parsley. Their textures and flavors differ, so use a recipe specifically intended for boiled parsley.
Yes, curly parsley works in boiled parsley salad, though its leaves are more compact and can feel firmer than flat-leaf parsley. Chop it finely after cooking and check the texture as it softens, rather than boiling it until the leaves lose their shape.
Yes, tender parsley stems can go into boiled parsley salad and add flavor. Remove any thick, woody sections, which may stay tough after cooking. If the stems are noticeably firmer than the leaves, add them to the boiling water a little earlier.
To keep boiled parsley salad greener, cook the parsley briefly, drain it promptly and cool it instead of leaving it in hot water. Add the dressing close to serving time; prolonged cooking and sitting in warm liquid can dull the color.
Lemon juice and olive oil are a fresh, simple dressing for boiled parsley salad. Vinegar works if you prefer a sharper taste. Add the acidic ingredient gradually, since cooked parsley has a mild flavor that can be overwhelmed by too much dressing.
Boiled parsley salad pairs well with grilled fish, chicken or meat, and can also accompany roasted vegetables or a grain-based main. Its bright, acidic dressing provides contrast to richer dishes; serve it chilled or at room temperature.
Yes, you can prepare boiled parsley salad ahead. Cool the parsley, store it covered in the refrigerator, and add the dressing nearer to serving so the salad does not become watery. Do not leave the prepared salad sitting at room temperature for an extended time.
Boiling can reduce some water-soluble nutrients, but vitamin K is fat-soluble, so it is not simply washed away in the cooking water. The amount retained varies with preparation; boiled parsley salad still contains vitamin K.
People taking warfarin do not necessarily need to avoid boiled parsley salad, but parsley contains vitamin K and large changes in intake can affect warfarin control. Keep your intake consistent and ask your clinician before making a substantial change.
Vitamins
Vitamin K
750µg · 625% DV
Vitamin C
30mg · 33% DV
Vitamin A
252.6µg · 28% DV
Folate
90µg · 23% DV
Minerals
Iron
3.72mg · 21% DV
Copper
0.09mg · 10% DV
Potassium ⭐
332mg · 10% DV
Calcium
83mg · 8% DV
Sodium
34mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 22 calories in 1 cup (chopped) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled parsley salad is a simple preparation of parsley leaves and tender stems, briefly cooked, chopped and usually dressed with lemon juice and olive oil. Recipes may add onion or other fresh herbs, but parsley’s clean, distinctive flavour remains the focus. It is an easy way to use a generous bunch of this everyday herb rather than treating it only as a garnish.
Serve it alongside grilled food, beans or grains, or include it among small shared dishes; a squeeze of lemon just before serving keeps the flavour bright. It is light, with 36 calories per 100 g, and parsley is notably rich in vitamin K. For a more filling plate, pair it with chickpeas or whole grains.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.