Onions vs Parsley
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Parsley, fresh is higher in more vitamins & minerals
Calories (kcal)
Onions 32
Parsley 36
Protein (g)
Onions 0.800
Parsley 2.97
Carbs (g)
Onions 7.55
Parsley 6.33
Fat (g)
Onions 0.080
Parsley 0.790
Fiber (g)
Onions 0.900
Parsley 3.30
Quick answers
Which has more protein?
Parsley, fresh — 2.97g vs 0.800g per 100g.
Which has fewer calories?
Onions, sweet, raw — 32 vs 36 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 | Onions | Parsley | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 32 kcal | 36 kcal | -11% |
| Macronutrients | |||
| Water | 91.2 g | 87.7 g | +4% |
| Protein | 0.800 g | 2.97 g | -73% |
| Total lipid (fat) | 0.080 g | 0.790 g | -90% |
| Carbohydrate, by difference | 7.55 g | 6.33 g | +19% |
| Fiber, total dietary | 0.900 g | 3.30 g | -73% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.132 g | |
| Fatty acids, total monounsaturated | — | 0.295 g | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 4.80 mg | 133 mg | -96% |
| Thiamin (Vitamin B1) | 0.041 mg | 0.086 mg | -52% |
| Riboflavin (Vitamin B2) | 0.020 mg | 0.098 mg | -80% |
| Niacin (Vitamin B3) | 0.133 mg | 1.31 mg | -90% |
| Pantothenic acid (Vitamin B5) | 0.098 mg | 0.400 mg | -76% |
| Vitamin B-6 — Pyridoxine | 0.130 mg | 0.090 mg | +44% |
| Biotin (Vitamin B7) | 23.0 ug | 152 ug | -85% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | 5.50 mg | 12.8 mg | -57% |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | 0 ug | 421 ug | -100% |
| Carotene, beta | 1.00 ug | 5054 ug | -100% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.020 mg | 0.750 mg | -97% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 20.0 mg | 138 mg | -86% |
| Iron, Fe | 0.260 mg | 6.20 mg | -96% |
| Magnesium, Mg | 9.00 mg | 50.0 mg | -82% |
| Phosphorus, P | 27.0 mg | 58.0 mg | -53% |
| Potassium, K | 119 mg | 554 mg | -79% |
| Sodium, Na | 8.00 mg | 56.0 mg | -86% |
| Zinc, Zn | 0.130 mg | 1.07 mg | -88% |
| Copper, Cu | 0.056 mg | 0.149 mg | -62% |
| Manganese, Mn | 0.076 mg | 0.160 mg | -53% |
| Selenium, Se | 0.500 ug | 0.100 ug | +400% |
| Other Nutrients | |||
| Energy | 133 kj | 151 kj | -12% |
| Ash | 0.340 g | 2.20 g | -85% |
| Total Sugars | 5.02 g | 0.850 g | +491% |
| Sucrose | 0.720 g | — | |
| Glucose | 2.26 g | — | |
| Fructose | 2.02 g | — | |
| Lactose | 0.020 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 23.0 ug | 152 ug | -85% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 152 ug | |
| Betaine | 0.100 mg | — | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 1.00 IU | 8424 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 6.00 ug | 5561 ug | -100% |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | 0.530 mg | -100% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.010 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0.300 ug | 1640 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 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) | — | 0.084 g | |
| SFA 18:0 (Stearic acid) | — | 0.039 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.008 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 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 | — | 0.124 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.115 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 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) | 0.009 g | 0.045 g | -80% |
| Threonine (EAA) | 0.018 g | 0.122 g | -85% |
| Isoleucine (EAA, BCAA) | 0.014 g | 0.118 g | -88% |
| Leucine (EAA, BCAA) | 0.025 g | 0.204 g | -88% |
| Lysine (EAA) | 0.033 g | 0.181 g | -82% |
| Methionine (EAA) | 0.009 g | 0.042 g | -79% |
| Cystine (conditionally essential) | 0.009 g | 0.014 g | -36% |
| Phenylalanine (EAA) | 0.024 g | 0.145 g | -83% |
| Tyrosine (conditionally essential) | 0.012 g | 0.082 g | -85% |
| Valine (EAA, BCAA) | 0.020 g | 0.172 g | -88% |
| Arginine (conditionally essential) | 0.111 g | 0.122 g | -9% |
| Histidine (EAA) | 0.011 g | 0.061 g | -82% |
| Alanine | 0.017 g | 0.195 g | -91% |
| Aspartic acid | 0.067 g | 0.294 g | -77% |
| Glutamic acid | 0.177 g | 0.249 g | -29% |
| Glycine (conditionally essential) | 0.020 g | 0.145 g | -86% |
| Proline (conditionally essential) | 0.015 g | 0.213 g | -93% |
| Serine | 0.020 g | 0.136 g | -85% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Apigenin | 0 mg | 215 mg | -100% |
| Luteolin | 0.010 mg | 1.09 mg | -99% |
| Kaempferol | 1.14 mg | 1.49 mg | -23% |
| Myricetin | 1.14 mg | 14.8 mg | -92% |
| Quercetin | 14.5 mg | 0.280 mg | +5086% |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | — | |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0.080 mg | — | |
| (+)-Catechin | 0 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 0.700 mg | — | |
| Choline from phosphatidylcholine | 0.500 mg | — | |
| Choline from phosphocholine | 0.600 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 3.70 mg | — | |
| Total Choline | 5.50 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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