Parsley vs Amaranth leaves
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Parsley, freeze-dried is higher in more vitamins & minerals
Calories (kcal)
Parsley 271
Amaranth leaves 23
Protein (g)
Parsley 31.3
Amaranth leaves 2.46
Carbs (g)
Parsley 42.4
Amaranth leaves 4.02
Fat (g)
Parsley 5.20
Amaranth leaves 0.330
Fiber (g)
Parsley 32.7
Amaranth leaves —
Quick answers
Which has more protein?
Parsley, freeze-dried — 31.3g vs 2.46g per 100g.
Which has fewer calories?
Amaranth leaves, raw — 23 vs 271 kcal per 100g.
Which is more nutrient-dense?
Parsley, freeze-dried 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 | Parsley | Amaranth leaves | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 271 kcal | 23 kcal | +1078% |
| Macronutrients | |||
| Water | 2.00 g | 91.7 g | -98% |
| Protein | 31.3 g | 2.46 g | +1172% |
| Total lipid (fat) | 5.20 g | 0.330 g | +1476% |
| Carbohydrate, by difference | 42.4 g | 4.02 g | +954% |
| Fiber, total dietary | 32.7 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.091 g | |
| Fatty acids, total monounsaturated | — | 0.076 g | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 149 mg | 43.3 mg | +244% |
| Thiamin (Vitamin B1) | 1.04 mg | 0.027 mg | +3752% |
| Riboflavin (Vitamin B2) | 2.26 mg | 0.158 mg | +1330% |
| Niacin (Vitamin B3) | 10.4 mg | 0.658 mg | +1481% |
| Pantothenic acid (Vitamin B5) | 2.52 mg | 0.064 mg | +3831% |
| Vitamin B-6 — Pyridoxine | 1.38 mg | 0.192 mg | +616% |
| Biotin (Vitamin B7) | 194 ug | 85.0 ug | +128% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | — | 146 ug | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 176 mg | 215 mg | -18% |
| Iron, Fe | 53.9 mg | 2.32 mg | +2223% |
| Magnesium, Mg | 372 mg | 55.0 mg | +576% |
| Phosphorus, P | 548 mg | 50.0 mg | +996% |
| Potassium, K | 6300 mg | 611 mg | +931% |
| Sodium, Na | 391 mg | 20.0 mg | +1855% |
| Zinc, Zn | 6.11 mg | 0.900 mg | +579% |
| Copper, Cu | 0.459 mg | 0.162 mg | +183% |
| Manganese, Mn | 1.34 mg | 0.885 mg | +51% |
| Selenium, Se | 32.3 ug | 0.900 ug | +3489% |
| Other Nutrients | |||
| Energy | 1134 kj | 97.0 kj | +1069% |
| Ash | 19.1 g | 1.50 g | +1175% |
| Folic acid (Vitamin B9 — synthetic) | 194 ug | 85.0 ug | +128% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 194 ug | 85.0 ug | +128% |
| Retinol | — | 0 ug | |
| Vitamin A, IU | 63240 IU | 2917 IU | +2068% |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 1140 ug | |
| SFA 14:0 (Myristic acid) | — | 0.001 g | |
| SFA 16:0 (Palmitic acid) | — | 0.073 g | |
| SFA 18:0 (Stearic acid) | — | 0.012 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.076 g | |
| Fatty acids, total polyunsaturated | — | 0.147 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.145 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.002 g | |
| Tryptophan (EAA) | 0.516 g | 0.031 g | +1565% |
| Threonine (EAA) | — | 0.099 g | |
| Isoleucine (EAA, BCAA) | — | 0.119 g | |
| Leucine (EAA, BCAA) | — | 0.195 g | |
| Lysine (EAA) | 3.12 g | 0.127 g | +2353% |
| Methionine (EAA) | 0.210 g | 0.036 g | +483% |
| Cystine (conditionally essential) | — | 0.029 g | |
| Phenylalanine (EAA) | — | 0.133 g | |
| Tyrosine (conditionally essential) | — | 0.080 g | |
| Valine (EAA, BCAA) | — | 0.137 g | |
| Arginine (conditionally essential) | — | 0.121 g | |
| Histidine (EAA) | — | 0.052 g | |
| Alanine | — | 0.139 g | |
| Aspartic acid | — | 0.229 g | |
| Glutamic acid | — | 0.292 g | |
| Glycine (conditionally essential) | — | 0.132 g | |
| Proline (conditionally essential) | — | 0.121 g | |
| Serine | — | 0.111 g | |
* 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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