🌿
Parsley and dill Calories
Parsley and dill are fresh herbs commonly used in salads, dishes, and as garnish. Rich in vitamin C, vitamin K, and folate.
CALORIES
GI
POTASSIUM
FIBER
Parsley and dill Nutrition Facts
Selected: 100 g
39
KCAL / 100G
Carbs
6.6g
· 58%
Protein
3.2g
· 28%
Fat
0.7g
· 14%
Fiber
3.7g
Parsley and dill Vitamins & Minerals
Vitamins
Vitamin K
900µg · 750% DV
Vitamin A
2900µg · 322% DV
Vitamin C
75mg · 83% DV
Folate
170µg · 43% DV
Minerals
Manganese
1mg · 43% DV
Iron
6mg · 33% DV
Potassium ⭐
650mg · 19% DV
Calcium
140mg · 14% DV
Parsley and dill Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Parsley and dill Processed?
NOVA 1
Unprocessed
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.
Does Parsley and dill Contain Allergens?
No known major allergens
Which Diets Is Parsley and dill Good For?
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
Parsley and dill Fat Profile
SATURATED
0.04g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 0.8:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Parsley and dill
Parsley and dill — Frequently Asked Questions
How many calories are in parsley and dill?
Parsley and dill provide 39 calories per 100 g. The same serving contains 3.2 g of protein, 6.6 g of carbohydrates, and 0.7 g of fat.
Do parsley and dill raise blood sugar?
Parsley and dill have a glycemic index of 5, which is very low. They also provide 3.7 g of fiber per 100 g.
Have another question about Parsley and dill?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.