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Fresh parsley, lemon, olive oil, nutritious
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
7.8g
· 42%
Protein
2.6g
· 14%
Fat
3.7g
· 44%
Fiber
3.7g
Vitamins
Vitamin K
620µg · 517% DV
Vitamin A
950µg · 106% DV
Vitamin C
80mg · 89% DV
Folate
140µg · 35% DV
Minerals
Iron
4mg · 22% DV
Calcium
140mg · 14% DV
Potassium ⭐
490mg · 14% DV
Magnesium
50mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.6g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
Usually not on its own; it works better as a light side or small meal component. To make it more filling, pair it with beans, yogurt, eggs, or a grilled protein source.
Parsley salad goes well with chickpeas, lentils, cheese, yogurt, grilled chicken, or fish. These combinations make the meal more satisfying and nutritionally more balanced.
Before training, a large portion or a very oily dressing may feel heavy for some people. After training, it is more useful alongside a food that provides protein and carbohydrates.
Yes, it can be eaten in the evening without any special problem. If it is very acidic, onion-heavy, or eaten in a large portion late at night, it may bother sensitive stomachs.
Parsley is often described as a natural diuretic, but parsley salad is not a magic fix for bloating. Salt intake, hydration, medications, and overall eating patterns matter much more.
It keeps better before dressing is added. Once mixed with lemon, salt, and oil, it softens and releases water more quickly, so it is best eaten fresh.
It can be frozen, but the texture becomes limp and watery after thawing. Freezing is usually not a good choice if you want to eat it as a fresh salad.
Chop the parsley shortly before serving and dress it at the last minute. Removing thick stems, drying the leaves well, and adding salt just before eating also help preserve texture.
It is generally a safe choice, but people taking blood thinners should avoid making sudden large changes in their intake of leafy greens. Those with a history of kidney stones or sensitive digestion may also want to watch portion size and ingredients.
Parsley salad usually has a stronger flavor and gives a more concentrated herbal taste in a smaller portion. Lettuce-based salads are often milder, bulkier, and easier to use as a neutral side.
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Nutrition data compiled from USDA FoodData Central and scientific sources.