Currants vs Parsley

Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy

Parsley, fresh is higher in more vitamins & minerals

Calories (kcal)

Currants 63
Parsley 36

Protein (g)

Currants 1.40
Parsley 2.97

Carbs (g)

Currants 15.4
Parsley 6.33

Fat (g)

Currants 0.410
Parsley 0.790

Fiber (g)

Currants —
Parsley 3.30

Quick answers

Which has more protein?

Parsley, fresh — 2.97g vs 1.40g per 100g.

Which has fewer calories?

Parsley, fresh — 36 vs 63 kcal per 100g.

Which is more nutrient-dense?

Parsley, fresh scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.

Full Nutrition Comparison

All values per 100g edible portion. Green = Food A higher · Blue = Food B higher

Nutrient Currants Parsley
Energy
Energy 63 kcal 36 kcal
Macronutrients
Water 82.0 g 87.7 g
Protein 1.40 g 2.97 g
Total lipid (fat) 0.410 g 0.790 g
Carbohydrate, by difference 15.4 g 6.33 g
Fiber, total dietary — 3.30 g
Fats & Fatty Acids
Fatty acids, total saturated 0.034 g 0.132 g
Fatty acids, total monounsaturated 0.058 g 0.295 g
Fatty acids, total trans 0 g 0 g
Cholesterol 0 mg 0 mg
Vitamins
Vitamin C, total ascorbic acid 181 mg 133 mg
Thiamin (Vitamin B1) 0.050 mg 0.086 mg
Riboflavin (Vitamin B2) 0.050 mg 0.098 mg
Niacin (Vitamin B3) 0.300 mg 1.31 mg
Pantothenic acid (Vitamin B5) 0.398 mg 0.400 mg
Vitamin B-6 — Pyridoxine 0.066 mg 0.090 mg
Biotin (Vitamin B7) — 152 ug
Folate, total (Vitamin B9) — 0 ug
Choline, total — 12.8 mg
Vitamin B-12 — Cobalamin 0 ug 0 ug
Vitamin A, RAE 12.0 ug 421 ug
Carotene, beta — 5054 ug
Carotene, alpha — 0 ug
Vitamin E (alpha-tocopherol) 1.00 mg 0.750 mg
Vitamin D (D2 + D3) — 0 ug
Minerals
Calcium, Ca 55.0 mg 138 mg
Iron, Fe 1.54 mg 6.20 mg
Magnesium, Mg 24.0 mg 50.0 mg
Phosphorus, P 59.0 mg 58.0 mg
Potassium, K 322 mg 554 mg
Sodium, Na 2.00 mg 56.0 mg
Zinc, Zn 0.270 mg 1.07 mg
Copper, Cu 0.086 mg 0.149 mg
Manganese, Mn 0.256 mg 0.160 mg
Selenium, Se — 0.100 ug
Other Nutrients
Energy 264 kj 151 kj
Ash 0.860 g 2.20 g
Total Sugars — 0.850 g
Folic acid (Vitamin B9 — synthetic) — 152 ug
Folate, DFE (Vitamin B9 — dietary folate equivalents) — 152 ug
Vitamin B-12, added — 0 ug
Retinol 0 ug 0 ug
Beta-carotene (Provitamin A) — 0 ug
Vitamin A, IU 230 IU 8424 IU
Beta-cryptoxanthin (Provitamin A) — 0 ug
Lycopene — 5561 ug
Vitamin E, added — 0 mg
Vitamin E — Beta-Tocopherol (β-Tocopherol) — 0 mg
Vitamin E — Gamma-Tocopherol (γ-Tocopherol) — 0.530 mg
Vitamin E — Delta-Tocopherol (δ-Tocopherol) — 0 mg
Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) — 0 mg
Vitamin E — Beta-Tocotrienol (β-Tocotrienol) — 0 mg
Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) — 0 mg
Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) — 0 mg
Vitamin D (D2 + D3 — total) — 0 IU
Vitamin K1 — Phylloquinone — 1640 ug
SFA 4:0 (Butyric acid) — 0 g
SFA 6:0 (Caproic acid) — 0 g
SFA 8:0 (Caprylic acid) — 0 g
SFA 10:0 (Capric acid) — 0 g
SFA 12:0 (Lauric acid) — 0 g
SFA 14:0 (Myristic acid) — 0.008 g
SFA 16:0 (Palmitic acid) 0.020 g 0.084 g
SFA 18:0 (Stearic acid) 0.007 g 0.039 g
MUFA 16:1 (Omega-7, Palmitoleic acid) 0.001 g 0.008 g
MUFA 18:1 (Omega-9, Oleic acid family) 0.056 g 0.287 g
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) — 0 g
MUFA 22:1 (Omega-9, Erucic acid family) — 0 g
Fatty acids, total polyunsaturated 0.179 g 0.124 g
PUFA 18:2 (Omega-6, Linoleic acid) 0.107 g 0.115 g
PUFA 18:3 (Omega-3, Alpha-linolenic family) 0.072 g 0.008 g
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) — 0 g
PUFA 20:4 (Omega-6, Arachidonic acid family) — 0 g
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) — 0 g
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) — 0 g
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) — 0 g
Phytosterols — 5.00 mg
Tryptophan (EAA) — 0.045 g
Threonine (EAA) — 0.122 g
Isoleucine (EAA, BCAA) — 0.118 g
Leucine (EAA, BCAA) — 0.204 g
Lysine (EAA) — 0.181 g
Methionine (EAA) — 0.042 g
Cystine (conditionally essential) — 0.014 g
Phenylalanine (EAA) — 0.145 g
Tyrosine (conditionally essential) — 0.082 g
Valine (EAA, BCAA) — 0.172 g
Arginine (conditionally essential) — 0.122 g
Histidine (EAA) — 0.061 g
Alanine — 0.195 g
Aspartic acid — 0.294 g
Glutamic acid — 0.249 g
Glycine (conditionally essential) — 0.145 g
Proline (conditionally essential) — 0.213 g
Serine — 0.136 g
Alcohol, ethyl — 0 g
Caffeine — 0 mg
Theobromine — 0 mg
Daidzein 0.017 mg —
Genistein 0.060 mg —
Proanthocyanidin dimers 2.91 mg —
Proanthocyanidin trimers 2.19 mg —
Proanthocyanidin 4-6mers 7.75 mg —
Proanthocyanidin 7-10mers 7.21 mg —
Proanthocyanidin polymers (>10mers) 135 mg —
Apigenin 0 mg 215 mg
Luteolin 0 mg 1.09 mg
Kaempferol 0.710 mg 1.49 mg
Myricetin 6.18 mg 14.8 mg
Quercetin 4.45 mg 0.280 mg
Flavonoids
(-)-Epicatechin 0.470 mg —
(-)-Epicatechin 3-gallate 0 mg —
(-)-Epigallocatechin 0 mg —
(-)-Epigallocatechin 3-gallate 0 mg —
(+)-Catechin 0.700 mg —
(+)-Gallocatechin 0 mg —
Isoflavones
Total isoflavones 0.073 mg —

* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.

Currants, european black, raw nutrition facts Parsley, fresh nutrition facts Compare other foods →

Dig deeper — biggest differences

Vitamin A, RAE -97% in Currants, european black, raw Sodium, Na -96% in Currants, european black, raw Niacin (Vitamin B3) -77% in Currants, european black, raw Iron, Fe -75% in Currants, european black, raw

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